Author: Cary Gersh

Posted on

Paella

Paella
Print
Total Time
1 hr
Total Time
1 hr
6707 calories
390 g
2156 g
310 g
549 g
92 g
3511 g
12120 g
26 g
0 g
199 g
Nutrition Facts
Serving Size
3511g
Amount Per Serving
Calories 6707
Calories from Fat 2783
% Daily Value *
Total Fat 310g
478%
Saturated Fat 92g
460%
Trans Fat 0g
Polyunsaturated Fat 37g
Monounsaturated Fat 162g
Cholesterol 2156mg
719%
Sodium 12120mg
505%
Total Carbohydrates 390g
130%
Dietary Fiber 11g
43%
Sugars 26g
Protein 549g
Vitamin A
191%
Vitamin C
304%
Calcium
80%
Iron
155%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons olive oil
  2. 1 tablespoon paprika
  3. 2 teaspoons dried oregano
  4. salt and black pepper to taste
  5. 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
  6. 2 tablespoons olive oil, divided
  7. 3 cloves garlic, crushed
  8. 1 teaspoon crushed red pepper flakes
  9. 2 cups uncooked short-grain white rice
  10. 1 pinch saffron threads
  11. 1 bay leaf
  12. 1/2 bunch Italian flat leaf parsley, chopped
  13. 1 quart chicken stock
  14. 2 lemons, zested
  15. 2 tablespoons olive oil
  16. 1 Spanish onion, chopped
  17. 1 red bell pepper, coarsely chopped
  18. 1 pound chorizo sausage, casings removed and crumbled
  19. 1 pound shrimp, peeled and deveined
  20. Add all ingredients to list
Instructions
  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Adapted from Allrecipes
beta
calories
6707
fat
310g
protein
549g
carbs
390g
more
Adapted from Allrecipes
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Chocolate Espresso Zucchini Bread

Chocolate Espresso Zucchini Bread
Serves 12
If you have to eat zucchini, this is a good way to do it.
Print
Total Time
1 hr 45 min
Total Time
1 hr 45 min
2562 calories
446 g
211 g
70 g
49 g
29 g
1006 g
1313 g
245 g
0 g
35 g
Nutrition Facts
Serving Size
1006g
Servings
12
Amount Per Serving
Calories 2562
Calories from Fat 627
% Daily Value *
Total Fat 70g
108%
Saturated Fat 29g
146%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 24g
Cholesterol 211mg
70%
Sodium 1313mg
55%
Total Carbohydrates 446g
149%
Dietary Fiber 24g
96%
Sugars 245g
Protein 49g
Vitamin A
40%
Vitamin C
70%
Calcium
59%
Iron
78%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Vegetable oil cooking spray
  2. 2 tablespoons trans fat-free margarine
  3. 2 tablespoons (1 ounce) reduced-fat cream cheese
  4. 1 cup granulated sugar
  5. 1 large egg
  6. 1 tablespoon vanilla extract
  7. 1 cup white whole wheat flour
  8. 3/4 cup all-purpose flour
  9. 1/3 cup cocoa powder
  10. 1 tablespoon instant espresso coffee
  11. 1 teaspoon baking powder
  12. 1/2 teaspoon baking soda
  13. 1/8 teaspoon salt
  14. 1/2 cup low-fat buttermilk
  15. 2 cups shredded zucchini, squeezed
  16. 1/3 cup (13/4 ounces) dark chocolate, chopped
Instructions
  1. Preheat oven to 375 degrees. Spray a 9-inch loaf pan with cooking spray and set aside.
  2. In a large mixing bowl, beat margarine, cream cheese, sugar, egg and vanilla extract with a mixer on medium speed.
  3. In a separate bowl, combine whole wheat flour, all-purpose flour, cocoa powder, instant espresso coffee, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with buttermilk, mixing after each addition. Stir in zucchini and dark chocolate.
  4. Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Remove bread from pan and cool completely on wire rack.
beta
calories
2562
fat
70g
protein
49g
carbs
446g
more
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Sangria

Sangria
Print
2036 calories
233 g
0 g
2 g
4 g
0 g
2109 g
73 g
194 g
0 g
0 g
Nutrition Facts
Serving Size
2109g
Amount Per Serving
Calories 2036
Calories from Fat 17
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 73mg
3%
Total Carbohydrates 233g
78%
Dietary Fiber 10g
41%
Sugars 194g
Protein 4g
Vitamin A
11%
Vitamin C
313%
Calcium
28%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2 cup brandy
  2. 1/4 cup lemon juice
  3. 1/3 cup frozen lemonade concentrate
  4. 1/3 cup orange juice
  5. 1 (750 milliliter) bottle dry red wine
  6. 1/2 cup triple sec
  7. 1 lemon, sliced into rounds
  8. 1 orange, sliced into rounds
  9. 1 lime, sliced into rounds
  10. 1/4 cup white sugar (optional)
  11. 8 maraschino cherries
  12. 2 cups carbonated water (optional)
Instructions
  1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar.
  2. Float slices of lemon, orange and lime, and maraschino cherries in the mixture.
  3. Refrigerate overnight for best flavor.
  4. For a fizzy sangria, add club soda just before serving.
Notes
  1. If you like a sweeter Sangria, use ginger ale in place of club soda.
Adapted from Allrecipes.com
beta
calories
2036
fat
2g
protein
4g
carbs
233g
more
Adapted from Allrecipes.com
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Posted on

Mandel Bread

Mandel Bread
Print
4917 calories
525 g
558 g
284 g
81 g
27 g
1070 g
1423 g
202 g
2 g
243 g
Nutrition Facts
Serving Size
1070g
Amount Per Serving
Calories 4917
Calories from Fat 2482
% Daily Value *
Total Fat 284g
438%
Saturated Fat 27g
137%
Trans Fat 2g
Polyunsaturated Fat 53g
Monounsaturated Fat 190g
Cholesterol 558mg
186%
Sodium 1423mg
59%
Total Carbohydrates 525g
175%
Dietary Fiber 23g
90%
Sugars 202g
Protein 81g
Vitamin A
17%
Vitamin C
1%
Calcium
46%
Iron
70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 7/8c oil
  2. 3 eggs
  3. 1c sugar
  4. 3c flour
  5. 1tsp baking powder
  6. 1/2tsp salt
  7. 1tsp vanilla
  8. 1c chopped nuts
Instructions
  1. Beat eggs, then add oil and sugar to bowl
  2. Sift flour and mix with baking powder and salt
  3. Add flour mixture to oil/eggs/sugar
  4. Add vanilla and nuts
  5. Put loaf on greased cookie sheet and bake for 30 minutes at 365º
  6. Slice while hot
  7. Dry in 300º oven for 15-20 minutes
beta
calories
4917
fat
284g
protein
81g
carbs
525g
more
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Gersh Girls’ Apple Pie

Gersh Girls’ Apple Pie
Print
6488 calories
841 g
196 g
333 g
60 g
84 g
2464 g
3714 g
366 g
34 g
227 g
Nutrition Facts
Serving Size
2464g
Amount Per Serving
Calories 6488
Calories from Fat 2950
% Daily Value *
Total Fat 333g
512%
Saturated Fat 84g
422%
Trans Fat 34g
Polyunsaturated Fat 91g
Monounsaturated Fat 136g
Cholesterol 196mg
65%
Sodium 3714mg
155%
Total Carbohydrates 841g
280%
Dietary Fiber 38g
154%
Sugars 366g
Protein 60g
Vitamin A
19%
Vitamin C
77%
Calcium
20%
Iron
76%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. PIE CRUST
  2. 3 c. flour
  3. 1 egg, well beaten
  4. 1 ¼ c. shortening (Crisco)
  5. 1 T. vinegar
  6. 1 t. salt
  7. 5 T. cold water
  8. PIE FILLING
  9. 6 c. thinly sliced cooking apples (2 lbs.) Granny Smith
  10. ½ to 1 t. ground cinnamon
  11. 1 T. lemon juice
  12. dash of ground nutmeg
  13. 1 c. sugar
  14. 1 T. butter or margarine
  15. 2 T. all-purpose flour
  16. sugar
  17. Sprinkle apples with lemon juice.
Instructions
  1. CRUST DIRECTIONS
  2. Cut the shortening into the flour and salt
  3. Combine egg, water and vinegar
  4. Pour liquid into flour mixture all at once
  5. Blend with spoon until flour is moistened
  6. This is an easy crust to handle and can be re-rolled without toughening it. (Also keeps in the refrigerator up to 2 weeks.) Makes 3 single pie crusts.
  7. Divide dough into 2 or 3 balls. Roll out each ball to make thin bottom and top pie crusts.
FILLING DIRECTIONS
  1. Combine dry ingredients and add to apples, toss and mix
  2. Fill pastry-lined plate with all of the apple mixture.
  3. Dot apples with butter or margarine.
  4. Place top crust over apples. Cut slits on top crust; flute edges of crust; sprinkle sugar on top crust
  5. To prevent over-browning, cover edges of pie with aluminum foil
  6. Bake pie at 375 degrees for 25 minutes; remove foil; bake for an additional 20-25 minutes; cool.
beta
calories
6488
fat
333g
protein
60g
carbs
841g
more
NoMayo https://nomayo.us/
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Apple Crisp

Apple Crisp
Print
1943 calories
340 g
163 g
67 g
15 g
40 g
1075 g
66 g
237 g
2 g
21 g
Nutrition Facts
Serving Size
1075g
Amount Per Serving
Calories 1943
Calories from Fat 583
% Daily Value *
Total Fat 67g
102%
Saturated Fat 40g
200%
Trans Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 163mg
54%
Sodium 66mg
3%
Total Carbohydrates 340g
113%
Dietary Fiber 25g
99%
Sugars 237g
Protein 15g
Vitamin A
46%
Vitamin C
56%
Calcium
25%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 medium cooking apples
  2. 3/4 cup packed brown sugar (I'd use less)
  3. 1/2 cup all-purpose flour
  4. 1/2 cup quick cooking or old fashioned oatmeal
  5. 1/3 cup butter, softened
  6. 3/4 teaspoon ground cinnamon
  7. 3/4 teaspoon ground nutmeg
Instructions
  1. Heat oven to 350 degrees.
  2. Grease bottom and sides of an 8-inch square pan with shortening.
  3. Spread apples in pan.
  4. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.
  5. Bake about 30 minutes or until the topping is golden brown and apples are tender when pierced with a fork.
  6. Serve warm---with ice cream, if desired....no need to say anything more!
beta
calories
1943
fat
67g
protein
15g
carbs
340g
more
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Smashed Potatoes With Fried Onions and Parsley

Crispy Smashed Potatoes With Fried Onions and Parsley
Serves 4
Print
948 calories
110 g
186 g
34 g
54 g
18 g
791 g
473 g
5 g
1 g
14 g
Nutrition Facts
Serving Size
791g
Servings
4
Amount Per Serving
Calories 948
Calories from Fat 302
% Daily Value *
Total Fat 34g
53%
Saturated Fat 18g
88%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 186mg
62%
Sodium 473mg
20%
Total Carbohydrates 110g
37%
Dietary Fiber 10g
38%
Sugars 5g
Protein 54g
Vitamin A
42%
Vitamin C
91%
Calcium
15%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Kosher salt
  2. 1 ¼ pounds tiny potatoes (1 to 2 inches, about the size of a golf ball)
  3. ⅓ cup chicken fat, olive oil or peanut oil
  4. Freshly ground pepper
  5. 2 tablespoons unsalted butter
  6. ½ small yellow onion, thinly sliced into rings
  7. 1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes
  8. Flaky sea salt
  9. ¼ cup chopped fresh flat-leaf parsley
Instructions
  1. Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don’t have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
  2. Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they’re just crushed to expose the inside, but not so much that they fall apart. You’re going for maximum crispy surface area here.
  3. Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium–high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
  4. Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
  5. Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.
beta
calories
948
fat
34g
protein
54g
carbs
110g
more
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Smashed Brussels Sprouts

Smashed Brussels Sprouts
Serves 6
Print
1093 calories
89 g
110 g
62 g
66 g
23 g
1085 g
1471 g
21 g
0 g
34 g
Nutrition Facts
Serving Size
1085g
Servings
6
Amount Per Serving
Calories 1093
Calories from Fat 546
% Daily Value *
Total Fat 62g
96%
Saturated Fat 23g
117%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 29g
Cholesterol 110mg
37%
Sodium 1471mg
61%
Total Carbohydrates 89g
30%
Dietary Fiber 36g
143%
Sugars 21g
Protein 66g
Vitamin A
164%
Vitamin C
1298%
Calcium
128%
Iron
88%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 lb. Brussels sprouts
  2. 2 tbsp. olive oil
  3. 2 cloves garlic, minced
  4. 1 tsp. chopped thyme
  5. kosher salt
  6. Freshly ground black pepper
  7. 1 c. shredded mozzarella
  8. 1/4 c. freshly grated Parmesan
  9. Fresh parsley, chopped, for garnish
Instructions
  1. Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
  2. Blanch brussels sprouts: Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
  3. On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
  4. Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
  5. Garnish with parsley and serve warm.
beta
calories
1093
fat
62g
protein
66g
carbs
89g
more
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Sautéed Broccoli and Mushrooms

Sautéed Broccoli and Mushrooms
Serves 6
Print
412 calories
41 g
0 g
17 g
21 g
2 g
803 g
1317 g
10 g
0 g
14 g
Nutrition Facts
Serving Size
803g
Servings
6
Amount Per Serving
Calories 412
Calories from Fat 150
% Daily Value *
Total Fat 17g
26%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 1317mg
55%
Total Carbohydrates 41g
14%
Dietary Fiber 5g
19%
Sugars 10g
Protein 21g
Vitamin A
185%
Vitamin C
459%
Calcium
18%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon olive oil
  2. 4 cups sliced mushrooms
  3. 1/4 cup sliced shallot
  4. 1/4 cup dry sherry
  5. 4 cups broccoli florets
  6. 1/2 teaspoon kosher salt
  7. crushed red pepper flakes
  8. 1/2 cup reduced-sodium fat-free chicken broth
  9. 1/4 teaspoon fresh ground black pepper
  10. Slivered & toasted almonds or toasted cashews
Instructions
  1. Heat oil in a large Dutch oven over medium-high heat.
  2. Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
  3. Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
  4. Add broccoli and salt to pan; stir well.
  5. Stir in broth & red pepper flakes; bring to a boil.
  6. Cover and cook 5 minutes or until broccoli is crisp-tender.
  7. Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
beta
calories
412
fat
17g
protein
21g
carbs
41g
more
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Posted on

Sara’s Spinach Pie

Sara's Spinach Pie
Serves 6
Print
Total Time
1 hr 45 min
Total Time
1 hr 45 min
3825 calories
101 g
1683 g
280 g
241 g
146 g
2963 g
9664 g
39 g
0 g
118 g
Nutrition Facts
Serving Size
2963g
Servings
6
Amount Per Serving
Calories 3825
Calories from Fat 2469
% Daily Value *
Total Fat 280g
431%
Saturated Fat 146g
728%
Trans Fat 0g
Polyunsaturated Fat 19g
Monounsaturated Fat 99g
Cholesterol 1683mg
561%
Sodium 9664mg
403%
Total Carbohydrates 101g
34%
Dietary Fiber 26g
103%
Sugars 39g
Protein 241g
Vitamin A
1833%
Vitamin C
463%
Calcium
629%
Iron
201%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil, more as needed
  2. 2 large yellow onions, finely chopped
  3. Sea salt
  4. 2 pounds fresh spinach, washed and thoroughly dried
  5. Vegetable oil or nonstick spray, for oiling pan
  6. 1 pound feta cheese, rinsed in cool water, then crumbled
  7. 12 ounces ricotta cheese, drained
  8. 5 ounces (about 2 cups) finely grated Parmigiano-Reggiano
  9. 5 large eggs, lightly beaten
  10. Freshly ground black pepper
  11. 1 to 2 tablespoons finely chopped fresh dill, or to taste.
Instructions
  1. 1. In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
  2. 2. Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
  3. 3. Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
  4. 4. Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.
Adapted from NYT Cooking
beta
calories
3825
fat
280g
protein
241g
carbs
101g
more
Adapted from NYT Cooking
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