Wednesday, March 1, 2017

Carol's Easy, Creamy Clam Chowder

Makes 4 servings

Ingredients:

3 (6.5-ounce) cans chopped clams
3 tablespoons butter
1/2 medium onion, chopped fine
3 strips bacon, chopped
2 tablespoons flour, seasoned with 1 or 2 pinches salt and pepper
3 cups half-and-half
2 medium potatoes, peeled and diced
1 small bay leaf

Optional: Chopped parsley or chives for garnish

Wednesday, February 1, 2017

Nutrition Facts at CC Palate


Dear Calorie Counting Friends,

We will soon lose the website that has been my go to source for evaluating each CC Palate recipe for nutrition.

Many of you are members of Calorie Count. In case you missed the notice, I suggest you go here while some things are still available for you to download. Mid March, they will take down the site.

From now on, I will be using the excellent recipe analyzer at My Fitness Pal. If you have a recipe that you need to have re-evaluated for logging with them, please let me know and I will be happy to take care of that.

You should be able to find a number of your friends at My Fitness Pal. My user name there is TheSpoonMage. I've looked around the site a bit, and it looks like a nifty place. Friend me!

For CC Palate, I ask that you continue to share your treasured recipes with everyone here. I will format the recipe in the standard way, run nutrition facts for you, and then your recipe will be published. Before you submit a recipe, please see the rules for how to be a famous cook.

Thanks!

Jannid at Calorie Count is also TheSpoonMage at Mindful Palate


Tuesday, August 30, 2016

Carol's Szechuan Noodles

Makes 4 main dish or 6 side dish servings. Calories set to 6 side dish servings

Ingredients:

8 oz vermicelli, broken in half
3 T rice vinegar
3 T soy sauce
2 T vegetable oil, canola oil, sunflower oil (not olive oil)
1 clove garlic, minced
1 to 2 t minced fresh ginger
1 t dark sesame oil
1/2 t red pepper flakes, or to taste
1/2 red bell pepper, julienned, or more or less as desired
1/2 C chopped cilantro

Garnish: 1 or 2 green onions, sliced

Saturday, June 4, 2016

Poetnw's Chili Pot Pie in a Paragraph

Make chili. Make pie crust. Thicken chili with flour. Plop chili into pie crust with cheese and extra green beans if you like. Roll out pie crust top and figure how to plop that onto the top of pie. Bake at 425.

Nutrition facts for 6 if you use the linked recipes (using half of the chili recipe).

Friday, May 20, 2016

Carol's Cabbage with Bacon, Onion, and Apple

This was one of those recipes that came about because Larry bought a small, half-cabbage at the market with no thought of what we might do with it. So I came up with this:

Nutrition facts for 6 servings

Ingredients:

3 slices bacon, chopped
1/2 cup chopped onion
1 apple, unpeeled, chopped (see Note)
1/2 small or medium cabbage, shredded
1/4 to 1/2 cup water
Salt to taste (optional)

Thursday, May 19, 2016

Elsa’s Chicken and Veggie Soup

Nutrition facts for 10 servings

Ingredients:

8 chicken legs (approximately 2 lbs. of chicken)
8 carrots, sliced
1 onion, chopped
8 celery stalks, sliced
4 ears of corn, cut into chunks
4 green and yellow zucchini
3 garlic cloves
1 tablespoon of Mrs. Dash Original seasoning blend, Salt-Free All natural

Wednesday, May 18, 2016

Hollie’s Baked Eggplant with Marinara and Provolone

Nutrition facts for 6 servings

Ingredients:

1 medium eggplant
2 T olive oil
1 onion, chopped
1 green bell pepper, chopped
1 fresh banana pepper chopped
8-10 cloves garlic, minced
1/4 cup balsamic vinegar
2 (14 oz) cans crushed tomatoes
1 t dried thyme
2 t dried oregano
1/2 t crushed red pepper
salt and fresh ground pepper to taste
6-8 fresh purple basil leaves, chopped (or regular basil is good too)
sliced provolone (enough to cover each slice of eggplant)

Friday, February 27, 2015

Stephen’s Smothered Pork Chops

Simply lift the lid and let the incredible aroma of tender chops and veggies call everyone to the table.

Stephen’s Smothered Pork Chops

Nutrition facts for 6 servings

Ingredients:

6 (1 inch thick) bone-in pork chops
Salt and pepper to taste
2 T vegetable or your favorite high heat oil
1 red bell pepper, deseeded and sliced
1 yellow (or orange) bell pepper, deseeded and sliced
1 green bell pepper, deseeded and sliced
1 large sweet onion, thickly sliced
1 lb cremini or button mushrooms, rinsed, dried, and thickly sliced
2 T soy sauce, low sodium
1/4 cup unsalted vegetable stock or white wine
1/8 t ground black pepper
1/4 t ground rosemary
6 sprigs fresh thyme

Monday, February 23, 2015

Laura’s Butternut Squash Soup

Usually what makes these types of soup yummy is the cream, but that also adds a lot of fat and calories.  This is a soothing, tasty and healthier alternative. Go ahead and tinker with the amount of each ingredient to attain the flavor you prefer.

Laura’s Butternut Squash Soup 

Nutrition facts for three servings
using 3 cups unsalted vegetable stock
 
Ingredients:

1 tbsp.olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 tsp. ground allspice
1/2 tsp. ground ginger
4 cups cubed fresh butternut or other winter squash
3-4 cups low-sodium chicken or vegetable broth (I use 3 cups because I want it a little thicker)
2 tbsp. maple syrup
salt to taste
4 tsp. plain 0% Greek yogurt for garnish

Thursday, February 12, 2015

The Queen's Cinnamon Apple Pie with Non-Violently Whipped Cream

The Queen’s delightfully easy recipe was passed down to her from the Dowager Queen and has been sitting around the castle for generations. Five minutes and this pie is oven ready. 

A diabetic friendly recipe. 

The Queen’s Apple Cinnamon Pie with Non-violently Whipped Cream

Nutrition facts for 8 slices

Ingredients:

3/4 cup flour
1/2 cup Stevia
1 cup milk
1/2 stick (4 T) margarine or butter, cut into pieces
1 (21 oz) can Lite Apple Pie Filling
1 t cinnamon
Cool Whip, sugar free

Friday, February 6, 2015

Amanda's Three Cheese Stuffed Shells

My lovely niece is a dietician that loves to cook and eat! Her take on this classic dish is easy to do and delicious. Included are instructions for a useful slicing technique called chiffonade. Enjoy...

Amanda's Three Cheese Stuffed Shells 

Nutrition facts for 8 servings

Ingredients:

20 uncooked jumbo pasta shells
15 ounce container ricotta cheese
8 ounces (2 cups) grated mozzarella cheese
1/2 cup grated Parmesan cheese
12 basil leaves, chiffonade
1 egg
1 (26 oz) jar spaghetti sauce
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Monday, November 3, 2014

Koppenhoefer Family German Potato Salad Recipe

Select either white or red potatoes for this delicious warm salad. Remove the skin of white potatoes after they cool a bit. If you choose red potatoes, leave the skin on. The picture here shows the salad made with white potatoes. If you buy russet potatoes, it will be tasty though a little less formed. Purchase small russets or you will have way too much salad!

Koppenhoefer Family German Potato Salad Recipe

Ingredients:

6 slices bacon, crisply cooked and crumbled, reserve the drippings
8 medium potatoes
1 C onion, chopped
2 t salt
1/8 t ground black pepper
1/2 t celery seed
1/2 C vinegar
2 T sugar
3 T water
1 egg, beaten
2 T parsley, chopped

Optional: more bacon and parsley for garnish

Sunday, October 19, 2014

Michael’s Brush Basa Nova

Brush Basa Nova is a Vietnamese fish that is available in many fishmongers and grocers. Catfish fillets are a perfect sub-in for Brush Basa Nova.

The following is a technique that may be applied to any quantity of fish. Mustard and seasoning should be used in amounts to suit your palate.

Technique template: Brush, sprinkle, and pan sear. Delicious with avocado wedges. Michael promises a picture the next time he makes it!

Michael’s Brush Basa Nova 

Ingredients:

Brush Basa Nova fillet
Honey Mustard
Cajun Seasoning Mix
Optional: garlic powder

Monday, October 13, 2014

AngelFish’s Chicken Sausage, White Bean, and Kale Stew

AngelFish’s Chicken Sausage, White Bean, and Kale Stew

Nutrition facts for 8 bowls

Ingredients:

Cooking spray
1 pound ground Italian seasoned chicken sausage
1 onion, chopped
2 cloves garlic, finely chopped
1 1/2 green bell pepper, deveined, deseeded, and chopped
1 (15 oz) can diced tomatoes, do not drain
1 (15 oz) can diced tomatoes, blended smooth
1 t dried oregano
1 t Italian seasoning
1/4 t crushed red pepper flakes
1/2 t salt
1/4 t ground black pepper
2 (15 oz) cans Great Northern beans, drained and rinsed
1/2 cup white wine
10 ounces lacinato kale, rinsed and torn

Monday, September 22, 2014

Corinn’s Definitely Not Traditional Chicken Curry

Corinn’s Definitely Not Traditional Chicken Curry

Nutrition facts for two generous servings

4 chicken thighs, bone-in, skin removed
1 large yellow or white onion, chopped
1 large red bell pepper, chopped
2 jalapeno chilies, sliced
4 cloves garlic, minced finely
1 tsp fresh ginger, minced
3 tbsp curry powder
2 tbsp paprika
2 tbsp Korean red pepper flakes (if you cannot find it in your neighborhood, look for it online as the flavor is essential to Korean cooking!)
1 tsp ground coriander
1/2 tsp red chili flakes
1 tsp brown sugar or palm sugar
1 tbsp Sriracha chili sauce
2 tsp fresh ground black pepper
2 tsp kosher salt
1 tbsp olive oil
3 1/2 cups of chicken stock (low sodium type, or make your own)
Squeeze of lime juice
Fresh diced tomato, fresh chopped coriander to garnish