September 23rd, 2011
Recipe By :Randy Pollak
Serving Size : 6 Preparation Time :0:40
Categories : Pasta
Amount Measure Ingredient — Preparation Method
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1 1/2 cups cooked butternut squash — mashed
1 tablespoon butter
4 ounces pancetta — diced small
1/2 cup Pecorino Romano — grated
1 egg yolk
1/2 teaspoon chopped fresh rosemary
1/3 teaspoon chopped fresh oregano
white pepper — to taste
1 egg white — beaten
48 wonton skins
In a small fry pan, cook pancetta until brown and crisp. Drain on paper towel and chop fine.
In a large bowl, combine mashed squashed, cooked pancetta, romano cheese, rosemary, oregano, pepper, and egg yolk. Using a fork, mix well.
Place about 1 teasoonful of squash mixture on a wonton skin. Brush a 2nd wonton skin with beaten egg white and place over the 1st skin, sealing the edges of both skins with the tines of a fork. Repeat until all skins are used.
Cook fresh ravioli in salted boiling water for about 3 minutes, or until ravioli floats on surface.
Cuisine:
“Italian”
Start to Finish Time:
“0:45″
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Per Serving (excluding unknown items): 307 Calories; 7g Fat (19.6% calories from fat); 18g Protein; 46g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 1021mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.
български икони
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May 4th, 2011
Recipe By :Randy Pollak
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup warm water
1 tablespoon malt syrup
1 tablespoon extra virgin olive oil
1 teaspoon yeast
1 teaspoon sea salt
1 pound King Arthur Unbleached Bread Flour
In a heavy duty stand mixer fitted with a dough hook, add 1st 4 ingredients and mix until yeast is dissolved. Add slat and flour and mix on low speed until a stiff ball forms. Additional water may be needed, but add 1T at a time! Stop mixing when bowl forms as this dough should not be kneaded. Place the ball of dough in a plastic bag and refrigerate for 24 hours. This step is absolutely necessary to develope the right texture and most importantly, the right flavor!
After the dough has ripen for 24 hours, remove from refrigerator and place in a warm place for at least 1 hour. Then preheat oven and pizza stone to 500 degrees F. When the oven reaches temp it is now time to roll the dough.
Divide the dough into 2 and roll the 1st piece as thin as possible. Dock the dough with a pizza docker or a fork. Dust your pizza peel with semolina or farina and place rolled dough unto peel. Without adding ANY toppings, slide dough unto pizza stone and cook for 4 minutes. While 1st piece is cooking, roll the 2nd, and then follow the same procedure.
Once the dough is precooked, roll the dough with a rolling pin to remove any bubbles, then you can add the sauce and toppings of your choice. Return to oven and cook until cheeses have browned and sauce is bubbling!
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Per Serving (excluding unknown items): 115 Calories; 1g Fat (10.5% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 119mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.
икониикониПравославни иконииконописikoni
Tags: chicago, Italian, pizza
Posted in Italian, Main Dish | No Comments »
January 6th, 2011
Recipe By :Randy Pollak
Serving Size : 2 Preparation Time :0:10
Categories : Asian Low Carb
Main Dish Poultry
Amount Measure Ingredient — Preparation Method
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1/2 tablespoon soy sauce, low sodium
1 garlic clove — grated
1 teaspoon grated ginger root
1 teaspoon miso
1 tablespoon water
12 ounces chicken breast, no skin, no bone, R-T-C — sliced thin
2 1/2 ounces broccoli florets
2 1/2 ounces cauliflower flowerets
2 1/2 ounces bok choy — sliced 1/4″ thick
2 1/2 ounces mushroom — quartered
2 ounces bell peppers (red, yellow, orange) — sliced 1/4″ thick
1/2 jalapeno chile pepper — sliced thin
1 tablespoon coconut oil — divided
1 stalk green onion — sliced
1/4 cup low sodium chicken broth
1 teaspoon cornstarch
1 teaspoon soy sauce, low sodium
1 teaspoon miso
Place sliced chicken in a small bowl. Add grated garlic clove, grated ginger root, 1/2 tablespoon of water, 1 teaspoon miso, and 1/2 tablespoon soy sauce. Mix well then add to chicken and allow to marinate for an hour or two.
Heat a wok on high heat. Add coconut oil. When oil begins to smoke, add chicken and stir fry until done. Add all vegetables, and stir fry for 1 or 2 minutes. Put cornstarch in small bowl or cup. Add cold chicken broth and mix until smooth. Add soy sauce and miso and mix until smooth. Pour over veggies and meat in wok. Toss to coat well, then reduce heat and simmer covered until veggies are al dente. Serve immediately.
Start to Finish Time:
“0:20″
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Per Serving (excluding unknown items): 332 Calories; 12g Fat (32.4% calories from fat); 44g Protein; 13g Carbohydrate; 4g Dietary Fiber; 104mg Cholesterol; 661mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.
Serving Ideas : Can be served over shirataki noodles for an excellent low carb meal.
ПодаръциКартиниИдея за подарък
Tags: low carb, Main Dish, Poultry
Posted in Main Dish, Poultry, low carb | No Comments »