Lynbrook | New Hyde Park | NY

Recipes

Recipe of the Week: Quick & Easy Egg Muffins

Serves 12
Prep Time 20 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 8 eggs
  • 1 cup red pepper, chopped
  • 1 cup orange pepper, chopped
  • 1 cup yellow onion, chopped
  • 2 cups baby spinach, roughly chopped
  • 1 cup mushrooms, chopped
  • 4 cloves garlic, minced
  • Salt and pepper to taste

Directions:

  1. Chop all of the vegetables and set aside. Heat a non stick pan over medium heat with oil. Add peppers, onion, and a 1/8 tsp of salt. Saute for about 5 minutes. Add in spinach and mushrooms and cook for another 3 minutes. In the last 30 seconds, add the garlic. Season to taste.
  1. Whisk eggs in a large measuring cup. Add sautéed vegetables to the eggs. Pour egg/veggie mixture into greased muffin pan.
  1. Bake for about 18 minutes or until cooked through. Let cook in pan for a few minutes before removing. Store in airtight container in the fridge for no more than 5 days or immediately freeze for future use.

 

 

Recipe of the Week: Roasted Garlic Mashed Cauliflower

Ingredients:

  • Medium-sized head of cauliflower, chopped into florets (about 1-1/2 lbs.)
  • 3 roasted garlic cloves
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh chives, chopped
  • Salt and pepper, to taste

Directions:

  1. Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 6-8 minutes, or until fork tender.
  2. Drain the steamed cauliflower, and transfer to the bowl of a large food processor. Add in the roasted garlic cloves and seasonings, and process to your desired texture.
  3. Enjoy!

Recipe of the Week: World’s Best Braised Cabbage

Ingredients:

  • 1 Medium head green cabbage (about 2 pounds)
  • 1 large yellow onion (about 8 ounces)
  • 1 large carrot, cut into 1/4 inch rounds
  • 1/4 cup chicken stock, homemade or store-bought, or water
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes, or to taste
  • Fleur de sel or coarse sea salt

Directions:

1-Heat the oven to 325. Lightly oil a large gratin dish or a baking dish (9 by 13 inch works well).

2-Trimming the cabbage: Peel off and discard any bruised or ragged outer leaves from the cabbage. The cabbage should weigh close to 2 pounds (if you don’t have a kitchen scale, consult the grocery store receipt). If the cabbage weighs more than 2 pounds, it won’t fit in the baking dish and won’t braise as beautifully. To remedy this, cut away a wedge of the cabbage to trim it down to size. Save the leftover wedge for salad or coleslaw. Then cut the cabbage into 8 wedges. Arrange the wedges in the baking dish, they may overlap some, but do your best to make a single layer.

3-The Braise: Scatter in the onion and carrot. Drizzle over the oil and stock or water. Season with salt, pepper, and the pepper flakes. Cover tightly with foil, and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours. Turn the cabbage wedges with tongs after an hour. Don’t worry if the wedges want to fall apart as you turn them: just do your best to keep them intact. If the dish is drying out at all, add a few tablespoons of water.

4-The finish: Once the cabbage is completely tender, remove the foil, increase the oven heat to 400, and roast until the vegetables begin to brown, another 15 minutes or so. Serve warm or at room temperature, sprinkled with fleur de sel or other coarse salt.

Variation: Braised green cabbage with Balsamic vinegar. You can also add a splash of balsamic vinegar to the cabbage to enhance it’s sweetness. In step 4, after you remove the foil, sprinkle on 1 1/2 tablespoons balsamic and turn the cabbage with tongs to distribute the vinegar, then roast for another 15 minutes, uncovered as directed.

 

Original recipe from The Nourishing Gourmet can be found here.

Recipe of the Week: Sweet Potato Pancakes

Prep (20 minutes) + Cook (20 minutes)

Makes 16 pancakes, or 4 servings

“In my family, latkes are one of the best parts of celebrating Hanukkah. These modern potato pancakes have a terrific blend of flavors and a nice crunchy texture without all the oil,” Aviva Goldfarb, recipe author.

Ingredients:

  • 1 large sweet potato
  • 1 large white potato
  • 1 medium yellow onion
  • 2 eggs, lightly beaten
  • 1/2 cup flour
  • 1 tsp. salt
  • 1/4 tsp. cayenne pepper (optional)
  • 6 Tbsp. vegetable oil, divided
  • 1 cup Greek yogurt (optional for serving)
  • 1 cup naturally sweetened applesauce (optional for serving)

Directions:

    1. Using a hand grater, coarsely grate the potatoes and finely dice or grate the onion. Drain the vegetables then wrap them in a clean dish towel for a minute or two to get the excess water out.
    2. Transfer the grated vegetables to a large bowl. Stir in the beaten eggs. Thoroughly mix in the flour, salt and cayenne pepper (optional).
    3. Preheat the oven to 250 degrees and line a baking sheet with foil. In a large nonstick skillet, heat 2 Tbsp. oil over medium to medium-high heat. When the oil is hot, scoop in spoonfuls of the potato pancake mixture and flatten them with the spoon or a spatula. Cook the pancakes for several minutes per side until they are browned.
    4. After each batch, add 1 – 2 Tbsp. oil to the pan and let it heat for a minute or two, to keep the pancakes browning nicely. If they start to get too browned on the outside before the middle is cooked, reduce the heat. Transfer the cooked pancakes to the baking sheet and keep them warm in the oven while the rest cook.
    5. Serve them topped with the Greek yogurt or applesauce. 

Nutrition: Calories 300, Total Fat 16g, Sodium 620mg, Total Carbohydrate 32g, Dietary Fiber 4g, Protein 6g, Sugar 8g

 

Recipe adapted from Aviva Goldfarb, original recipe can be found here.

Recipe of the Week: Roasted Brussels Sprouts and Apples

An easy fall side dish that combines roasted Brussels sprouts and apples with walnuts, cranberries, and a drizzle of maple syrup.

Ingredients

  • 1 lb. Brussels sprouts, trimmed and halved lengthwise
  • 1 apple, cored and sliced
  • 1 tbsp. olive oil
  • Sea salt and fresh ground pepper to taste
  • 1/4 c. dried cranberries
  • 1/4 c. chopped walnuts
  • 1 tbsp. maple syrup

Instructions

  1. Preheat oven to 400 degrees.
  2. Toss Brussels sprouts and apple slices with olive oil, salt, and pepper on a rimmed baking sheet. Bake for 25-30 minutes or until Brussels sprouts are tender and browned on edges, stirring halfway through cooking time.
  3. Transfer Brussels sprouts and apple to large bowl. Stir in cranberries, walnuts, and maple syrup.

Original recipe from Ohmyveggies.com

Recipe Of The Week: Autumn Ratatouille

Servings: 4-6

Calories per serving: 154

Ingredients

  • 4 tbsp olive oil
  • 2 small onions, cut into 1 1/4-inch dice
  • 4 garlic cloves, sliced
  • 1 jalapeño, minced
  • 1 large red bell pepper, cut into 1 1/4-inch dice
  • 1 small butternut squash, peeled and cut into 1 1/4-inch dice
  • 1 small parsnip, peeled and cut into 1 1/4-inch dice
  • 1 cup green beans, trimmed
  • 1 medium zucchini, cut into 1 1/4-inch dice
  • 1 small eggplant, peeled and cut into 1 1/4-inch dice
  • 1 sweet potato, peeled and cut into 1 1/4-inch dice
  • 2 medium tomatoes, chopped
  • 1/2 tbsp sugar
  • 1 tbsp tomato paste
  • salt and black pepper
  • 1 cup water
  • cilantro, to garnish

Directions

  1. 1. Pour 2 tbsp olive oil into a large heavy pot and place on medium-high heat. Add the onions and fry for 5 minutes, stirring occasionally. Next, stir in the garlic, jalapeño, and red pepper and fry for another 5 minutes. Add the squash and parsnip and continue frying for 5 minutes
  2. 2. Lift the vegetables out of the pot and into a medium bowl, leaving as much of the oil in the pot as possible. Add the remaining oil. Add the string beans, zucchini and eggplant to the pot and fry for 5 minutes, stirring occasionally.
  3. 3. Return the veggies that are in the bowl to the pot. Add the sweet potato, tomatoes, sugar, tomato paste and plenty of salt and pepper. Stir well, then pour in the water. Cover with a lid and leave to simmer gently for 30 minutes. Taste and add salt and pepper if desired.
  4. 4. Preheat the oven to 400F. Pour the veggies from the pot into a large, deep roasting pan to make an even layer. Cook in the oven for 30 minutes. Serve garnished with cilantro.

Find the original recipe from Marcus Samuelson here!

Recipe Of The Week: Sweet Potato Turkey Shepherd’s Pie

Servings: 6 • Size: 1 pie
Calories: 250 • Fat: 6 g • Carbs: 34 g • Fiber: 6 g • Protein: 16.5 g • Sugar: 3 g
Sodium: 304 mg (without salt)

Ingredients:

For the potatoes:

  • 1-1/2 lbs sweet potatoes, peeled, diced
  • 3 cloves garlic
  • 1/2 cup 1% milk
  • 1/4 cup fat free chicken broth*
  • 2 tbsp reduced fat sour cream
  • salt and pepper to taste

For the filling:

  • 1 lb 93% lean ground turkey
  • 1 tsp olive oil
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 1 parsnip, diced
  • 2 cloves garlic, diced
  • 8 oz mushrooms, diced
  • 10 oz frozen mixed vegetables
  • 2 tbsp flour (leave out to make gluten-free)
  • 1 cup fat-free low-sodium chicken broth*
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly chopped rosemary
  • salt and pepper (to taste)
  • paprika

Directions:

  1. Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper. Preheat oven to 400°F.
  2. In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
  3. Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
  4. In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish. Top each with 1/2 cup mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.

Original recipe from skinnytaste.com

Recipe Of The Week: Mini Pumpkin Muffins

INGREDIENTS

  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1-2/3 cups Whole Wheat Pastry Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1-1/2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon Sea Salt
  • 1 cup canned organic Pumpkin Puree
  • 1/2 cup Brown Sugar
  • 2 tablespoons Maple Syrup
  • 1/2 teaspoon Vanilla
  • 1 tablespoon Coconut Oil, in a liquid state
  • 1/4 cup unsweetened Applesauce

DIRECTIONS

  1. Preheat oven to 350° F. Prepare a mini muffin pan by spraying it with cooking spray or lining it with cupcake liners.
  2. Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until a gel like consistency forms.
  3. In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt). Combine the wet ingredients (pumpkin, sugar, maple syrup, vanilla, oil, apple sauce and flax egg) in a medium-sized mixing bowl and blend well.
  4. Add the liquid mixture to the dry and stir well.
  5. Place batter into the mini muffin pan by the spoonful and place on the center rack of oven. The batter should be enough to make 32 mini muffins.
  6. Bake for 12-14 minutes or until a toothpick inserted in the middle of a mini comes out clean.
  7. Allow to cool before removing from pan.

NUTRITION INFORMATION

Serves: 32 | Serving Size: 1 mini muffin

Per serving: Calories: 51; Total Fat: 1g; Total Carbohydrates: 12g; Sugars: 5g; Protein: 1g

Original recipe adapted from myfitnesspal.com