FLORENTINE MEATBALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
- While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
- Place 3 balls on dinner plates and top with sauce, garnish with parsley.
CELERY TOFU FLORENTINE
The idea came trying to find a lower calorie version of a macaroni casserole. I have substituted cut up celery for macaroni pasta noodles (similar in shape). It's an easy to prepare casserole that reheats well and is really delicious -- by my calculations its 150 calories per serving (total 6). Hope you enjoy!!
Provided by msmia
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Spray saute pan w/ cooking spray& saute onion until just starting to brown.
- Add thawed& drained spinach, spices& saute until all moisture is evaporated.
- In food processor: puree tofu& cream of celery soup, then add spinach/onion mixture& process until smooth (adjust seasonings).
- Mix w/ chopped celery, place in baking dish& top w/ parmesan cheese.
- Bake, uncovered@ 350 degrees for 40 minutes Makes 6 servings,~ 150 cals each serving.
Nutrition Facts : Calories 131.8, Fat 6.5, SaturatedFat 1.9, Cholesterol 9.3, Sodium 557.1, Carbohydrate 11.7, Fiber 3.6, Sugar 4, Protein 9.4
FLORENTINES - FIORENTINE (FLORENTINE COOKIES)
My husband Mike makes these fabulous flat (no-flour) Italian cookies every year for the holidays, and they're absolutely heavenly! These cookies are an excellent addition to food gifts, as they will keep for a long time. Silpat baking sheets are very helpful when making these little gems.
Provided by Julesong
Categories Drop Cookies
Time 20m
Yield 20 cookies
Number Of Ingredients 10
Steps:
- Finely chop walnuts, almonds, raisins, orange and lemon peel, cherries, and ginger.
- Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved.
- Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden).
- Remove from heat and mix well with cream and fruit-nut mixture.
- Spoon heaped teaspoonfuls onto greased cookie sheet (if you have a Silpat, use it!), leaving plenty of space for spreading- try only doing four at a time until you see how large they spread.
- Bake at 300 degrees F for 10 minutes or until golden brown.
- Let cool on cookie sheet for 1 minute before carefully removing with spatula.
- Melt chocolate in double boiler or microwave and spread thinly on flat side of cookies.
ALMOND FLORENTINES
Make and share this Almond Florentines recipe from Food.com.
Provided by lizeroo
Categories Bar Cookie
Time 12m
Yield 24 pieces
Number Of Ingredients 4
Steps:
- Lightly grease a cookie sheet.
- Arrange graham crackers to fill sheet.
- Melt butter in saucepan and heat it with brown sugar over medium heat for 5 minutes, stirring frequently. DO NOT BOIL.
- Spoon mixture over graham crackers.
- Sprinkle with almonds.
- Bake in preheated oven at 375 degrees Fahrenheit for 7 minutes.
- Open door and turn off oven; cool in oven for one hour.
- Cut while still warm, otherwise they will stick to pan.
Nutrition Facts : Calories 124.7, Fat 9.6, SaturatedFat 5, Cholesterol 20.3, Sodium 70.1, Carbohydrate 9.8, Fiber 0.5, Sugar 9.1, Protein 0.9
CELERY WITH TOMATOES, OLIVES AND CAPERS
Low cal. Low carb. One Weight Watchers point. High fiber. Low cholesterol. Filling. Satisfying. Cheap. Good! Adapted from A Veggie Venture.
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat the oil on medium heat until shimmery.
- Add the onion, stir well to coat with oil, let cook while preparing the celery.
- Trim the celery ends, cut ribs in thirds lengthwise, then into two-inch lengths.
- Add the celery, stir well, then let cook undisturbed for 4 minutes. Stir, then pour in tomatoes, turn down the heat to medium low, cover and let cook until celery is tender, about 20 minutes.
- Uncover and stir in capers and olives and cook til warmed through and tomato juice cooks almost all the way down. Stir in basil.
- Season to taste.
- Serve immediately. Enjoy!
Nutrition Facts : Calories 72.5, Fat 4.6, SaturatedFat 0.7, Sodium 222, Carbohydrate 7.1, Fiber 3, Sugar 3.9, Protein 1.5
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