Potato Kugel

Potato Kugel
Print
2230 calories
290 g
558 g
100 g
54 g
11 g
1767 g
7361 g
14 g
1 g
84 g
Nutrition Facts
Serving Size
1767g
Amount Per Serving
Calories 2230
Calories from Fat 885
% Daily Value *
Total Fat 100g
154%
Saturated Fat 11g
53%
Trans Fat 1g
Polyunsaturated Fat 18g
Monounsaturated Fat 66g
Cholesterol 558mg
186%
Sodium 7361mg
307%
Total Carbohydrates 290g
97%
Dietary Fiber 21g
83%
Sugars 14g
Protein 54g
Vitamin A
17%
Vitamin C
143%
Calcium
35%
Iron
85%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 pounds russet potatoes
  2. 3 eggs
  3. 1 tablespoon kosher salt
  4. 1/4 teaspoon black pepper
  5. 1 medium onion
  6. 6 tablespoons vegetable oil, plus more for greasing pan
  7. 1/3 cup flour
  8. 1/4 teaspoon baking powder
Instructions
  1. Preheat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
  2. Peel the potatoes, and place them in a bowl of water.
  3. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
  4. Using a food processor fitted with the grating plate, grate the onion.
  5. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
  6. Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible.
  7. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.
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calories
2230
fat
100g
protein
54g
carbs
290g
more
NoMayo https://nomayo.us/

Roasted Brussels Sprouts

Roasted Brussels Sprouts
Serves 8
Print
653 calories
62 g
0 g
43 g
23 g
6 g
727 g
1939 g
15 g
0 g
35 g
Nutrition Facts
Serving Size
727g
Servings
8
Amount Per Serving
Calories 653
Calories from Fat 375
% Daily Value *
Total Fat 43g
66%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 30g
Cholesterol 0mg
0%
Sodium 1939mg
81%
Total Carbohydrates 62g
21%
Dietary Fiber 26g
105%
Sugars 15g
Protein 23g
Vitamin A
103%
Vitamin C
964%
Calcium
29%
Iron
55%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1-1/2 pounds Brussels sprouts
  2. 3 tablespoons good olive oil
  3. 3/4 teaspoon kosher salt
  4. 1/2 teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
  3. Mix them in a bowl with the olive oil, salt and pepper.
  4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
  5. Shake the pan from time to time to brown the sprouts evenly.
  6. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Adapted from Barefoot Contessa Cookbook 1999
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calories
653
fat
43g
protein
23g
carbs
62g
more
Adapted from Barefoot Contessa Cookbook 1999
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Asian Vegetable Stir-Fry

Asian Vegetable Stir-Fry
Serves 4
Print
736 calories
84 g
0 g
36 g
26 g
3 g
1040 g
4979 g
29 g
0 g
29 g
Nutrition Facts
Serving Size
1040g
Servings
4
Amount Per Serving
Calories 736
Calories from Fat 317
% Daily Value *
Total Fat 36g
55%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 22g
Cholesterol 0mg
0%
Sodium 4979mg
207%
Total Carbohydrates 84g
28%
Dietary Fiber 22g
87%
Sugars 29g
Protein 26g
Vitamin A
144%
Vitamin C
948%
Calcium
30%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/3 cup soy sauce (use gluten-free if needed)
  2. 3 tablespoons water
  3. 2 tablespoons dry sherry or Chinese rice wine
  4. 1 teaspoon Asian sesame oil
  5. 2 teaspoons sugar
  6. 1 tablespoon cornstarch
  7. 1/4 teaspoon red pepper flakes
  8. 1/4 teaspoon dry mustard
  9. 2 tablespoons vegetable oil
  10. 1 pound broccoli, cut into 1-inch florets (or 3/4 pound florets)
  11. 7 ounces shiitake mushrooms, stems removed and thinly sliced
  12. 1 red bell pepper, thinly sliced
  13. 3 cloves garlic, finely chopped
  14. 3 scallions, thinly sliced, white/light green and dark green parts separated
  15. 1 tablespoon grated fresh ginger
Instructions
  1. In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
  2. In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
  3. Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.
Notes
  1. https://www.onceuponachef.com/recipes/chinese-vegetable-stir-fry.html
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calories
736
fat
36g
protein
26g
carbs
84g
more
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Garlicky Roasted Broccoli with Parmigiano-Reggiano

Garlicky Roasted Broccoli with Parmigiano-Reggiano
Serves 4
Print
744 calories
63 g
17 g
49 g
36 g
9 g
1068 g
2304 g
5 g
0 g
37 g
Nutrition Facts
Serving Size
1068g
Servings
4
Amount Per Serving
Calories 744
Calories from Fat 434
% Daily Value *
Total Fat 49g
76%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 31g
Cholesterol 17mg
6%
Sodium 2304mg
96%
Total Carbohydrates 63g
21%
Dietary Fiber 3g
11%
Sugars 5g
Protein 36g
Vitamin A
548%
Vitamin C
1488%
Calcium
69%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pounds broccoli crowns (be sure they are dry)
  2. 3 tablespoons extra virgin olive oil
  3. 3 garlic cloves, minced
  4. 3/4 teaspoon kosher salt
  5. 1/4 teaspoon freshly ground black pepper
  6. 3/4 teaspoon sugar
  7. 3 tablespoons freshly grated Parmigiano-Reggiano
  8. Lemon wedge (optional)
Instructions
  1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.
  2. Cut the broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard the remaining thick stalks.
  3. In a large bowl, combine the olive oil, garlic, salt, pepper and sugar and mix well. Add the broccoli and toss to coat evenly. Transfer the broccoli to the prepared baking sheet.
  4. Roast for 10 minutes, until the broccoli is crisp-tender and lightly browned in spots.
  5. Sprinkle 2 tablespoons of the grated Parmigiano-Reggiano over the broccoli.
  6. Taste and adjust seasoning if necessary.
  7. Transfer to a serving dish and gently squeeze 1-2 teaspoons of lemon over top. Sprinkle the remaining cheese over top and serve hot.
Notes
  1. https://www.onceuponachef.com/recipes/garlicky-roasted-broccoli-with-lemon-pecorino-romano.html
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calories
744
fat
49g
protein
36g
carbs
63g
more
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Easy Parmesan Risotto

Easy Parmesan Risotto
Print
2448 calories
307 g
216 g
80 g
96 g
44 g
1909 g
8119 g
28 g
1 g
31 g
Nutrition Facts
Serving Size
1909g
Amount Per Serving
Calories 2448
Calories from Fat 703
% Daily Value *
Total Fat 80g
123%
Saturated Fat 44g
218%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 25g
Cholesterol 216mg
72%
Sodium 8119mg
338%
Total Carbohydrates 307g
102%
Dietary Fiber 7g
26%
Sugars 28g
Protein 96g
Vitamin A
95%
Vitamin C
44%
Calcium
122%
Iron
47%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1-1/2 cups Arborio rice
  2. 5 cups simmering chicken stock, preferably homemade, divided
  3. 1 cup freshly grated Parmesan cheese
  4. 1/2 cup dry white wine
  5. 3 tablespoons unsalted butter, diced
  6. 2 teaspoons kosher salt
  7. 1 teaspoon freshly ground black pepper
  8. 1 cup frozen peas
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
Adapted from Marilyn Mossman
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calories
2448
fat
80g
protein
96g
carbs
307g
more
Adapted from Marilyn Mossman
NoMayo https://nomayo.us/

Cheesy Potatoes

Cheesy Potatoes
Print
2862 calories
145 g
538 g
218 g
89 g
118 g
1761 g
5452 g
14 g
0 g
77 g
Nutrition Facts
Serving Size
1761g
Amount Per Serving
Calories 2862
Calories from Fat 1925
% Daily Value *
Total Fat 218g
336%
Saturated Fat 118g
588%
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 57g
Cholesterol 538mg
179%
Sodium 5452mg
227%
Total Carbohydrates 145g
48%
Dietary Fiber 6g
25%
Sugars 14g
Protein 89g
Vitamin A
105%
Vitamin C
69%
Calcium
214%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1lb bag frozen cubed or shredded hash browns (bring out half-hour before)
  2. 2 cup sour cream
  3. 2 cans cream of chicken soup
  4. 2 cups shredded Colby Jack cheese
  5. Cornflakes crushed or sprinkled on top. Drizzle melted butter.
  6. Salt/Pepper to taste
Instructions
  1. Mix everything together and put in a 9x13 pan.
  2. Crush cornflakes and cover the top.
  3. Melt butter and drizzle over casserole.
  4. Bake at 350º for one hour uncovered until sides are bubbling.
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calories
2862
fat
218g
protein
89g
carbs
145g
more
NoMayo https://nomayo.us/

Roasted Cabbage Steaks

Roasted Cabbage Steaks
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436 calories
71 g
0 g
16 g
12 g
1 g
974 g
766 g
18 g
0 g
14 g
Nutrition Facts
Serving Size
974g
Amount Per Serving
Calories 436
Calories from Fat 138
% Daily Value *
Total Fat 16g
24%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 766mg
32%
Total Carbohydrates 71g
24%
Dietary Fiber 22g
88%
Sugars 18g
Protein 12g
Vitamin A
23%
Vitamin C
636%
Calcium
47%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium head cabbage
  2. Vegetable oil cooking spray
  3. 1 tablespoon canola oil
  4. ½ teaspoon caraway seeds
  5. ½ teaspoon garlic powder
  6. ¼ teaspoon salt
  7. ⅛ teaspoon black pepper
  8. 1 tablespoon brown sugar
  9. 2 tablespoons golden balsamic vinegar
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut bottom of core off cabbage head, placing flat end on cutting board. Cut cabbage head into 6, 1/2–inch slices (steaks) and arrange in a single layer on a large sheet pan coated with cooking spray.
  3. Brush top of each cabbage steak with oil.
  4. Using a mortar and pestle, crush caraway seeds, leaving some whole if desired. Add garlic powder, salt, pepper, and brown sugar and stir.
  5. Sprinkle spice mixture over cabbage steaks.
  6. Place in oven and roast 30 to 40 minutes, or until cabbage is tender and begins to caramelize. Transfer steaks to a serving dish and drizzle with vinegar.
Notes
  1. When selecting cabbage, choose a head that is heavy for its size with firmly packed, fresh crisp leaves. Avoid those that are dull or have withered leaves, brown spots or other blemishes. Store it in the refrigerator, unwashed and tightly wrapped in plastic, for about one week.
  2. The spice blend we created for our cabbage steaks features caraway seed. Commonly found in German, Austrian, and Hungarian cuisines, caraway seed is a versatile spice used in both savory and sweet dishes.
  3. While ground caraway is fine to use in today’s recipe, we started with whole seeds and crushed them using a mortar and pestle. This allowed us to leave some seeds whole, providing a nice texture to the spice topping.
  4. If caraway seeds are missing from your spice rack, substitute fennel seeds. And, if you don’t have golden balsamic vinegar, cider vinegar will do.
Adapted from Free Press Test Kitchen
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calories
436
fat
16g
protein
12g
carbs
71g
more
Adapted from Free Press Test Kitchen
NoMayo https://nomayo.us/

Watermelon-Feta Salad

Watermelon-Feta Salad
Serves 4
Print
831 calories
86 g
134 g
47 g
28 g
25 g
1212 g
1702 g
66 g
0 g
20 g
Nutrition Facts
Serving Size
1212g
Servings
4
Amount Per Serving
Calories 831
Calories from Fat 414
% Daily Value *
Total Fat 47g
73%
Saturated Fat 25g
123%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 134mg
45%
Sodium 1702mg
71%
Total Carbohydrates 86g
29%
Dietary Fiber 6g
25%
Sugars 66g
Protein 28g
Vitamin A
137%
Vitamin C
141%
Calcium
87%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 cups cubed watermelon
  2. 1 cup crumbled feta cheese
  3. ¼ cup thinly sliced red onion
  4. ¼ cup chopped fresh mint
  5. ¼ cup fresh lime juice
  6. 1 tbsp extra-virgin olive oil
Instructions
  1. Combine watermelon, feta cheese, red onion, and mint in a large bowl.
  2. Pour the lime juice and olive oil over the watermelon mixture and toss gently to coat.
  3. Serve immediately.
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calories
831
fat
47g
protein
28g
carbs
86g
more
NoMayo https://nomayo.us/

Texas Caviar

Texas Caviar
Print
534 calories
120 g
0 g
7 g
17 g
1 g
978 g
1733 g
29 g
0 g
5 g
Nutrition Facts
Serving Size
978g
Amount Per Serving
Calories 534
Calories from Fat 55
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 1733mg
72%
Total Carbohydrates 120g
40%
Dietary Fiber 17g
67%
Sugars 29g
Protein 17g
Vitamin A
82%
Vitamin C
351%
Calcium
13%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can black eyed peas
  2. 1 can black beans
  3. 1 can yellow corn
  4. 1 can white corn
  5. 1 can sliced black olives
  6. 2 cans rotel tomatoes (with green chilies, med. hot)
  7. 1 chopped bell pepper (orange, yellow or red bell pepper)
  8. 1 chopped onion
  9. 1 small bottle Italian dressing (Newman's Zesty Italian Dressing)
Instructions
  1. Drain all canned ingredients. Put in bowl. Add bell pepper, onion, and Italian dressing. Cover and let sit overnight. Serve with tortilla chips.
Adapted from cooks.com
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calories
534
fat
7g
protein
17g
carbs
120g
more
Adapted from cooks.com
NoMayo https://nomayo.us/

Quinoa and Black Bean Salad

Quinoa and Black Bean Salad
Serves 4
Print
1854 calories
229 g
0 g
90 g
45 g
12 g
705 g
2391 g
14 g
0 g
74 g
Nutrition Facts
Serving Size
705g
Servings
4
Amount Per Serving
Calories 1854
Calories from Fat 795
% Daily Value *
Total Fat 90g
138%
Saturated Fat 12g
60%
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 57g
Cholesterol 0mg
0%
Sodium 2391mg
100%
Total Carbohydrates 229g
76%
Dietary Fiber 27g
109%
Sugars 14g
Protein 45g
Vitamin A
88%
Vitamin C
269%
Calcium
14%
Iron
80%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1-½ cups cooked quinoa (3/4 cup dried)
  2. 1-1/2 cooked black beans (rinsed if canned)
  3. 1-½ T red wine vinegar
  4. 1-1/2 cups cooked corn (cut from about two large ears), or frozen
  5. ¾ cup chopped red pepper
  6. ¼ cup fresh cilantro, chopped (or more)
  7. DRESSING
  8. 5 T. fresh limejuice
  9. 1 t. salt
  10. 1/4 t. ground cumin
  11. 1/3 c. olive oil
Instructions
  1. Wash quinoa at least 5 times in a bowl of cold water, rubbing grains and letting them settle before pouring off most of the water, until water runs clear, then drain through a fine sieve.
  2. In a saucepan of salted boiling water (2 cups) cook quinoa 10 minutes.
  3. Drain in sieve and rinse under cold water.
  4. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid until fluffy and dry, about 10 minutes. (Check water level occasionally, adding more if necessary.)
  5. In a small bowl, toss beans with vinegar and salt and pepper to taste.
  6. Transfer quinoa to a large bowl and cool.
  7. Add other ingredients to cooled, fluffy quinoa.
  8. For dressing: Whisk together lime juice, salt, cumin and oil
  9. Salad may be made 1 day ahead and chilled and covered. Bring to room temperature before serving.
  10. I added 2 avocados(tossed in dressing to keep from darkening), crumbled feta
  11. Other possibilities: cucumbers, grape tomatoes, celery
  12. (I didn't have corn available so skipped it and didn't miss it.)
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calories
1854
fat
90g
protein
45g
carbs
229g
more
NoMayo https://nomayo.us/