Who's trying a NEW recipe this week?

iVillage Member
Registered: 03-19-2003
Who's trying a NEW recipe this week?
22
Mon, 11-01-2004 - 10:10am

I  am experimenting with the whole chicken in the crock pot recipes... I put a whole chicken (I skinned it - Ewwww!  Thank G-d for disposable gloves!) in my crockpot just now.  :)  I stuffed with carrots, celery & half a onion and made a trivet from them too (thanks Cathy)... seasoned it, and put a halve lemon against it (no room inside) and poured in a can of 99% fat free chicken broth. 


 


 

Susan :)

 

iVillage Member
Registered: 03-19-2003
Sat, 11-06-2004 - 10:44pm

Thanks for the review!

Susan :)

 

iVillage Member
Registered: 04-01-2004
Sun, 11-07-2004 - 7:53am

Susan,


Here's my crab quiche recipe:


CRAB QUICHE


For filling
1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over (I used 16 oz. of lump crab)
4 large eggs
2 cups heavy cream (I used evaporated skim milk)
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley (I ommited the parsley since I forgot to buy it)
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon seafood seasoning such as Paul Prudhomme's (I used Old Bay seasoning)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 oz coarsely grated Monterey Jack cheese (1/2 cup) (Low-fat)
2 oz coarsely grated Swiss cheese (1/2 cup) (Low-fat) I used only low-fat Swiss


Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.

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iVillage Member
Registered: 03-19-2003
Sun, 11-07-2004 - 11:00pm

Where do you find "lump crab"? I can never find it.


Susan :)

 

iVillage Member
Registered: 04-01-2004
Sun, 11-07-2004 - 11:03pm
Costco has a can of pasturized lump crab meat.
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iVillage Member
Registered: 11-18-2003
Mon, 12-06-2004 - 7:24pm

silly question but....... do you defrost the spinach first??

thanks
geri

iVillage Member
Registered: 03-19-2003
Mon, 12-06-2004 - 10:44pm

yup.

Susan :)

 

iVillage Member
Registered: 11-18-2003
Mon, 12-06-2004 - 11:13pm
Thanks Susan -- actually the way I buy frozen spinach it's loose in the package. Almost forgot about the brick!
iVillage Member
Registered: 03-05-2004
Wed, 12-08-2004 - 9:04am

Hi Susan,

I created a new recipe the other night that I thought I'd share. I'm sorry in advance that the measurements are approximate. . .hope you like it!

Swiss Chard au Gratin

One bunch of Swiss chard, rinsed well; cut stems in 1/2 inch slices like celery and separate leaves
One small (vidalia) onion, sliced
3 slices turkey bacon, cooked & crumbled (I like Louis Rich!)
Fat free half & half
Olive Oil
Low fat Swiss or Jarlsberg Cheese, grated
Bread crumbs & smart balance

Preheat oven to 375.

Sautee sliced onion and chopped Swiss chard stems in olive oil till tender. Add leaves and toss & cook till wilted.

Melt Smart Balance in microwave bowl(about 2T), add about 1/4 c. bread crumbs & toss.

Place vegetables in a gratin dish or flat casserole. Top with the bacon and some grated cheese. Season with salt & pepper. Pour in some half & half. Top all with bread crumb mix.

Heat in oven around 20 minutes or till bubbly and crumbs brown. You can also turn up the oven if it's not cooking fast enough.

The leftovers make a great lunch the next day!

Rebecca

iVillage Member
Registered: 08-06-2004
Wed, 12-08-2004 - 9:38am

What is "chard"?

 

 

iVillage Member
Registered: 03-05-2004
Wed, 12-08-2004 - 10:38am
Swiss Chard is a type of "green." The top looks like spinach and the stem looks like celery. It's similar to escaraole. It's very good for you. This is the first time I made it. I was surprised I liked it so much. I was inspired by Rachel Ray on the food TV channel. . .