SSBBW / FA Quote of the Moment

"We aren't our bodies - we are ourselves." ~ Kirstie Ally [Actress - former BBW]


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Fruit and Broccoli Salad

1 16-ounce package shredded broccoli (broccoli slaw mix)
2 cups seedless red and/or green grapes, halved
2 medium apples, cored and chopped
2/3 cup bottled citrus salad dressing (such as tangerine vinaigrette)
1 cup coarsely chopped pecans or walnuts, toasted if desired*


In a very large bowl combine shredded broccoli, grapes, and apples. Up to 1 hour before serving, pour salad dressing over broccoli mixture; toss to coat. Cover and chill . Transfer to a serving bowl.

Sprinkle with nuts; toss again. Makes 12 to 16 servings.

To Toast Nuts:
Preheat oven to 350 degree F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light golden brown, stirring once or twice.

Cheesy Mashed Potato Pots

2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Milk (optional)
1/2 cup whipping cream
1/3 cup shredded American or cheddar cheese
Freshly ground black pepper (optional)


Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency.

Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole.

Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.

Glazed Carrots with Pistachios

3 pounds small carrots with tops
3 cups water
1/4 teaspoon salt
1/2 cup shelled unsalted pistachios
1/2 cup butter (no substitutes)
1/3 cup packed brown sugar
1-1/2 teaspoons snipped fresh thyme


Preheat oven to 350 degrees F. Trim carrots, leaving about 1/2-inch tops. Combine water and salt in a 12-inch skillet; bring to boiling. Add carrots; return to boiling. Reduce heat; cover and simmer for 10 to 12 minutes or until carrots are just tender. Drain carrots in a large colander; set aside.

Meanwhile, place pistachios in a single layer in a shallow baking pan. Bake in the preheated oven for 8 to 10 minutes or until lightly toasted, stirring once. Set aside. Melt butter in the heavy skillet. Add brown sugar and thyme, stirring over medium heat until sugar is melted. Add drained carrots. Bring just to boiling. Reduce heat and cook, uncovered, over medium-low heat, stirring occasionally just until well-glazed, about 10 minutes. Transfer carrots to a serving bowl or platter. Sprinkle with toasted pistachios.

Makes 10 to 12 servings.

Ultra Creamy Mashed Potatoes

3 1/2 cups Chicken Broth
5 large potatoes, cut into 1-inch pieces
1/2 cup light cream
2 tablespoons butter
Generous dash ground black pepper


Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth. Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. For an interesting twist: Stir 1/2 cup sour cream, 3 slices bacon cooked and crumbled (reserve some for garnish) and 1/4 cup chopped fresh chives into hot mashed potatoes. Sprinkle with remaining bacon.

Italian Kale

1 bunch kale, stems removed and leaves coarsely chopped
1 clove garlic, minced
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Salt and ground black pepper to taste


Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. Once the volume of the kale is reduced by half, uncover and stir in the garlic, olive oil and vinegar. Cook while stirring for 2 more minutes. Add salt and pepper to taste.

Broccoli and Tomato Bake

1 tablespoon olive oil
1 small onion, thinly sliced
1 clove garlic, minced
1 small carrot, diced
1 stalk celery, diced
salt and ground black pepper
3/4 pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
1 (15 ounce) can diced tomatoes
1 tablespoon chopped green olives
2 teaspoons maple syrup
1/4 cup crumbled goat cheese
1/4 cup Parmesan cheese


Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.

Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.

Preheat an oven to 375 degrees F (190 degrees C).

Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes. Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.

Bake in preheated oven until the cheese begins to brown, about 20 minutes.

Herbed New Potatoes

3/4 pound small red potatoes
1 tablespoon butter, softened
1 tablespoon sour cream
2 teaspoons snipped fresh dill
2 teaspoons minced chives
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash lemon juice


Remove a strip of peel from the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender.

In a small bowl, combine the remaining ingredients. Drain potatoes; add butter mixture and toss gently.

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