Cookin' with Carol recipes on NBC5 - March 2007
Serves
4
During the late winter months, it is nice to transition into spring-like weather with this light salad of warm sautéed shrimp over cool and crisp vegetables.
1
tablespoon olive oil
1
clove garlic, minced
1
teaspoon lemon zest
1
pound shrimp, peeled and deveined
1
tablespoon lemon juice
4
cups romaine lettuce, torn
4
cups spinach leaves
1
tomato, thinly sliced
1/2
red onion, thinly sliced
1/4
cup thinly sliced radishes
1
carrot, thinly sliced
1/2
cucumber, thinly sliced
1/2
cup reduced-fat salad dressing
Heat a large skillet over medium heat. Add olive oil, garlic, and lemon zest, and cook for 15 seconds. Add shrimp and sauté for 3 to 4 minutes, or until pink and just cooked through. (Season with salt and pepper to taste, if desired.) Sprinkle lemon juice over shrimp. Arrange remaining ingredients, except salad dressing, in a medium bowl. Spoon shrimp over salad. Drizzle salad dressing of your choice over all and serve.
(Air Date: March 3, 2007)
Chicken
Salad Melts
Serves
4
This comforting open-faced sandwich is perfect for lunch or an evening meal with a bowl of soup.
2
tablespoons lowfat mayonnaise
1/4
teaspoon dried dill weed
1/4
teaspoon salt
1
pinch black pepper, to taste
1
cup cubed cooked chicken
1
stalk celery, finely chopped
1/4
red bell pepper, chopped
1
green onion, finely chopped
4
slices whole-grain bread, toasted
1/2
cup shredded cheddar cheese
In a small bowl, combine mayonnaise, dill weed, salt, and pepper in a medium bowl. Add cooked chicken, celery, red bell pepper, and green onion, mixing well. Place about 1/4 cup of the chicken mixture on each slice of toast, then sprinkle about 2 tablespoons of shredded cheese over each. Place on a baking sheet and bake at 375° F for 6 to 8 minutes, or until cheese melts. Remove from oven and enjoy!
(Air Date: March 10, 2007)
Cabbage
and Potato Soup
Serves
4
This
recipe uses ingredients that are commonly used in
1/2
cup diced bacon
1/4
cup chopped onion
2
cups chicken broth
1
(15-ounce) can diced tomatoes, with juices
1
medium potato, peeled and diced
1
carrot, diced
1
cup shredded green cabbage
1
cup shredded red cabbage
Salt
and pepper to taste
In a large saucepan, cook bacon over medium heat until bacon is tender-crisp; drain off excess drippings. Add chopped onion and cook for 2 minutes. Add chicken broth, diced tomatoes, diced potato, and bring to a simmer over medium-high heat. Cover and simmer over medium-low heat for 10 minutes, or until vegetables are tender. Add green cabbage, red cabbage, and salt and pepper to taste, and simmer, covered, for 10 minutes, or until vegetables are tender. Enjoy!
(Air Date: March 17, 2007)
Omelette
Serves
1
It is easy to master the technique of making omelettes. Practice your new talent and whip-up a delicious omelette for breakfast, lunch or dinner.
2
large eggs
1
tablespoon water
1
pinch black pepper, to taste
1
tablespoon butter
1/4
cup diced ham
1/4
cup shredded cheese
In a bowl, whisk eggs, water, and pepper together. In an 8-inch omelette pan, melt butter over medium-high heat until it foams or bubbles quickly. Be careful not to burn the butter. Pour egg mixture into the pan and rotate the pan so the eggs are evenly distributed. Using a spatula, push the cooked edges of the eggs to the center, letting the uncooked portion run to the sides. Repeat this, occasionally tilting the pan, until the top of the eggs are creamy (no longer wet). If you wish to fill the omelette, place the desired filling---in this case, ham and cheese---on the left side of the eggs. To fold the omelette, flip the right side over the left using a spatula and slip the omelette out of the pan, onto a plate. Season the omelette with salt, if desired, and serve immediately.
Notes:
A more daring, yet simple approach to folding the omelette (without folding in the pan) involves sliding the omelette half-way out of the pan onto a plate and then using the pan to flip the other half over the bottom half, forming a half circle.
Filling ideas: Add about 1/2 cup of any combination of grated cheese, cooked and chopped bacon, ham, chicken, turkey, roast beef, or any variety of cooked and chopped vegetables---mushrooms, bell peppers, broccoli, potatoes, carrots, zucchini, tomatoes, onions, green onions, hot peppers, asparagus, etc. Sauté vegetables in 1 teaspoon of olive oil until tender, about 2 to 3 minutes, then add to omelette as filling.
(Air Date: March 24, 2007)