N & L Cookbook

Archive for the ‘Sides’ Category

Ingredients:

• 1 cup(s) uncooked cornmeal, yellow
• 1 cup(s) all-purpose flour
• 2 tsp baking powder
• 3/4 tsp table salt
• 1/2 tsp baking soda
• 14 3/4 oz cream-style corn, canned
• 1/2 cup(s) buttermilk
• 2 large egg white(s)
• 2 tsp corn oil

Directions:

1. Preheat oven to 400ºF.
2. Coat an 8-inch square cake pan with cooking spray.
3. Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl.
4. Mix well with a fork, then make a well in the center; set aside.
5. Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended.
6. Fold wet mixture into dry ingredients; mix until blended.
7. Pour batter into prepared pan and smooth the top.
8. Bake until a wooden pick inserted near the center comes out clean, about 20 minutes.
9. Allow to cool in pan on a wire rack for 10 minutes.
10. Remove from pan; cool completely before cutting into 8 squares.

• Servings:  8

• Calories:
• Fat:
• Fiber:

• WW Points: 3

Ingredients:

• 1 pound whole wheat capellini
• 2 teaspoons vegetable oil
• 1 large onion, sliced
• 1/4 cup chopped fresh parsley
• cooking spray
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Cook the pasta according to the package.
2. Heat 1 teaspoon of the oil in a large non-stick skillet over medium high heat.
3. Add the onion and cook, stirring, until softened and golden, about 10 minutes.
4. Transfer the onion to a bowl and toss with the parsley.
5. Put the pasta in a large bowl and spray with cooking spray then toss well.
6. Add all but 1/3 cup of the onion mixture, the Parmesan, salt and pepper. Toss to combine.
7. Transfer to the skillet and press with a spatula to form a flat cake.
8. Cook over medium heat until golden brown and crusty, about 15 minutes.
9. Flip and cook other side until golden brown and crusty, about 5 more minutes.
10. Remove from skillet, top with remaining onions, and slice into 8 pieces.

• Servings: 8

• Calories: 236
• Fat: 3g
• Fiber: 5g

• WW Points: 4

Ingredients:

• 2 large sweet potatoes, peeled and cut into wedges
• olive oil cooking spray
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

1. Preheat oven to 350.
2. Put the sweet potato wedges into a large bowl, spray with cooking spray and toss to coat evenly.
3. Combine the spices in a cup, sprinkle over the potatoes and toss to coat.
4. Arrange the potatoes cut side down on a baking sheet.
5. Bake 15 minutes on each side, or until the potatoes are soft.

• Servings:4 (4 wedges per serving)

• Calories: 95
• Fat: 1g
• Fiber: 3g

• WW Points:1

Ingredients:

• 1 ½ lbs small red potatoes, peeled
• 4 tbsp unsalted butter
• 2 tbsp unsalted butter, softened
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, minced
• salt and pepper to taste

Directions:

1. Parboil potatoes for 10 min, then drain.
2. Melt 4 tbsp butter over low heat.
3. Add potatoes, cover, cook 10 min, swirling occasionally to stir.
4. Then uncover and increase heat to med-high.
5. Sauté 10 min, turning until potatoes are golden brown on all sides.
6. Toss potatoes with 2 tbsp butter, herbs, and salt and pepper.

from Cuisine At Home, Oct, 2004

Ingredients:

• 1 bunch asparagus (about 1 pound), trimmed
• 1 tablespoon virgin olive oil, plus some for the skillet
• salt and freshly ground pepper
• 2 tablespoons balsamic vinegar

Directions:

1. Place the asparagus in a pan or bowl and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat.
2. Lightly grease a large non-stick skillet with oil and place over high heat.
3. When the oil is hot, add the vinegar. When the vinegar is sizzling, add the asparagus and spread out.
4. Reduce heat to medium high and cook, turning the stalks frequently to coat with vinegar, until they are crisp-tender and bright green, 10 to 15 minutes, depending on the thickness of the stalks.
5. Add more pepper.

• Servings: 4 to 6