Voice of the Mid-Columbia | Kennewick, Pasco and Richland, Wash. |
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closeWeekly recipes for September 30, 2009
Old Bay Party Dip With Zip
For a punchy, colorful presentation, serve this velvety dip in a hollowed bell pepper.
1 pint (16 ounces) sour cream
1/2 cup mayonnaise
1/4 cup sliced green onions
1 tablespoon Old Bay Seasoning
assorted cut-up fresh vegetables, crackers and/or chips
In a medium bowl, blend sour cream, mayo, green onions and Old Bay. Cover.
Refrigerate at least 1 hour or until your hungry guests arrive. Serve with crunchy, fresh crudités, assorted crackers and/or chips.
Makes 20 (2-tablespoon) servings.
-- McCormick & Co.
Old Bay Zesty Shrimp Bruschetta
1 pound cooked shrimp, finely chopped
1 plum tomato, finely chopped*
2 teaspoons olive oil
2 tablespoons finely chopped green onion
1 egg white
2 teaspoons Old Bay Seasoning
1 loaf French bread
1/4 teaspoon garlic powder
2 tablespoons mayonnaise
Preheat oven to 350 degrees. Mix shrimp, tomato, green onion, olive oil, egg white, Old Bay and garlic powder in medium bowl until blended.
Slice bread into 24 (1/2-inch thick) slices. Place on baking sheet; broil until lightly toasted on both sides. Spread lightly with mayonnaise, then spoon shrimp mixture evenly over bread slices.
Bake 8 to 10 minutes or until heated through and lightly browned. Makes 24 (1 slice) servings.
*Note: Substitute 2 tablespoons chopped red bell pepper for the tomatoes.
-- McCormick & Co.
Taco Pasta
Preparation time: about 10 minutes; cooking time: less than 5 minutes, plus pasta
1 pound wagon wheel-shape pasta
1 (15-ounce) can rinsed great northern beans
1 (14.5-ounce) can no-salt-added or regular stewed tomatoes
1 (10-ounce) can enchilada sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon salt
1 cup shredded 50 percent reduced-fat cheddar cheese, divided
Cook pasta according to directions. Drain; return to pot. Meanwhile, in a large nonstick skillet on medium, add beans, tomatoes, enchilada sauce, chili powder, cumin and salt. Simmer 3 minutes, stirring occasionally. Stir sauce into pot with pasta. Add half the cheese and stir to blend. Spoon mixture into a large serving bowl; sprinkle remaining cheese over it. Serve immediately.
Per serving: 414 calories, 19 grams protein, 5 grams fat (10 percent calories from fat), 2.2 grams saturated fat, 73 grams carbohydrate, 10 milligrams cholesterol, 461 milligrams sodium, 6 grams fiber. Makes 6 servings.
-- Adapted from Woman's Day magazine
Bow Tie Pasta With Peas & Alfredo Sauce
Preparation time: 15 minutes; cooking time: less than 10 minutes
8 ounces bow tie pasta
1/2 cup frozen tiny green peas
1 1/2 teaspoons butter
1 clove minced garlic
1 1/2 tablespoons flour
1 cup fat-free half-and-half
1/4 teaspoon each white pepper, coarse salt and nutmeg
1/4 cup parmesan cheese
Cook pasta according to directions; place peas in colander and pour pasta over peas; drain. Return to pot. Meanwhile, melt butter in a small saucepan on low; add garlic and cook 1 minute. Whisk flour into mixture. Slowly add half-and-half until well-blended. Whisk in pepper, salt and nutmeg; bring to boil, whisking frequently. Simmer 5 minutes or until thickened. Remove from heat and stir in cheese until melted. To pasta, add sauce and toss to mix and coat.
Per serving: 310 calories, 14 grams protein, 4 grams fat (11 percent calories from fat), 2 grams saturated fat, 56 grams carbohydrate, 8 milligrams cholesterol, 289 milligrams sodium, 2 grams fiber. Makes 4 servings.
Black Bean Soup
Preparation time: 15 minutes; cooking time: 7 hours on low
1 pound rinsed and picked-over dried black beans
2 cups chopped onion
1 tablespoon cumin
3 bay leaves
3 seeded and diced jalapeño peppers
4 cups boiling water
4 cups boiling fat-free chicken broth (see Note)
3 tablespoons fresh lime juice
1/2 teaspoon coarse salt
1/2 cup chopped fresh cilantro for garnish
reduced-fat sour cream for garnish
In a 4-quart or larger slow cooker, place beans, onion, cumin, bay leaves and jalapeño peppers. Pour water and broth over all. Cook on low 7 hours. Discard bay leaves. Stir in juice and salt. Ladle into bowls and garnish with cilantro and sour cream.
Note: Add more water and/or broth for thinner soup.
Per serving: 176 calories, 10 grams protein, no fat (0 percent calories from fat), no saturated fat, 32 grams carbohydrate, no cholesterol, 257 milligrams sodium, 5 grams fiber. Makes about 10 cups.
@Nyx.CommentBody@