Center for Health Information
RECIPES
Below is a list of recipes that the
Scientific Library staff has distributed at NCI-Frederick Farmer's Markets.
Please feel free to print and use these recipes as you wish.
- Strawberry
Smoothie
- 2 cups frozen strawberries
- 2 cups orange juice
- 1 banana
- blueberries, raspberries, or blackberries are
optional
- Sweeten to taste
Blend for 1 minute.
Yield: 4 cups
- Radish Dip
- 4 garlic cloves, peeled
- 6 radishes, quartered
- 2 (8 oz) packages cream cheese, softened
Place garlic in the container of a food processor and pulse until
finely minced. Add radishes and mince. Add cream cheese and mix until well
blended. Transfer to a serving dish, and chill until serving.
- Corn and Summer Vegetables
Sauté
- 1 tablespoon canola oil
- 1/2 cup chopped green onion (about
4)
- 1 garlic clove, minced
- 1 cup sliced fresh orka (about 4
oz)
- 1 cup chopped red bell pepper (about
1)
- 1 finely chopped seeded jalapeno
pepper
- 1 cup fresh corn kernels (about 2
ears)
- 1 (15 oz) can black beans, rinsed and
drained
- 1/3 cup minced fresh cilantro
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black
pepper
Heat oil in a large nonstick skillet over medium-high heat, then
add onions and garlic; sauté 1 minute. Add orka; sauté 3 minutes.
Reduce heat to medium. Add bell pepper and jalapeno; cook 5 minutes. Add corn;
cook 5 minutes. S Stir in beans; cook 2 minutes. Stir in cilantro; sprinkle
with salt and black pepper.
Yield: 6 servings
- Basil Shrimp with Feta and
Orzo
- 1/2 cup uncooked orzo (rice shaped
pasta)
- 2 teaspoons olive oil, divided
- 1 cup diced tomato
- 3/4 cup sliced green onions
- 1/2 cup (2 oz) crumbled feta
cheese
- 1/2 teaspoon grated lemon rind
- 1 Tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 pound large shrimp, peeled and deveined
- 1/4 cup chopped fresh basil
Preheat
oven to 450 degrees. Coat inside of 1 regular-sized oven bag with cooking spray
and then place the bag on a large shallow baking pan.
Cook orzo in
boiling water for 5 minutes, omitting salt and fat; drain
Place the
pasta in a large bowl and stir together with the following ingredients: 1
teaspoon olive oil, tomato, green onions, feta cheese, lemon rind, lemon juice,
salt, black pepper
Place the orzo mixture in prepared oven bag. Combine
shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over
the seal. Bake at 450 degrees for 25 minutes or until the shrimp are
done.
Cut open bag with a sharp knife, and peel back the foil. Drizzle
with 1 teaspoon olive oil.
Yield: 2 servings (serving size: 1 cup orzo
and about 5 ounces shrimp)
- Black Bean
Salad
- 1-15oz can of black bean, rinsed and
drained
- 1 1/2 cup fresh corn, parboiled, drained and
cooled
- 1/2 cup chopped green onions
- 2 fresh jalapeno peppers, seeded and
minced
- 3 fresh plum tomatoes, seeded and chopped
- 1 avocado, peeled, seeded and cut into
chunks
- 1/2 cup fresh chopped cilantro
- 1/4 cup fresh chopped basil
- 2 T lime juice
- 1 T olive oil
- 1/2 to 1 teaspoon sugar
- Salt and pepper to taste
In a large
bowl, combine the first ten ingredients. Add sugar and salt and pepper to
taste. Chill before serving.
Yield: 6 -8 servings
- Mom's Summer
Squash
- 2 lbs. squash and/or zucchini, sliced
- 1 green bell pepper, seeds removed,
sliced
- 2 small tomatoes, peeled and cut into
wedges
- 1/2 yellow onion, peeled and sliced
- 1 clove of garlic, chopped
- 5 slices of cheese - jack or
cheddar
- olive oil
- basil, either dry or chopped fresh
- salt and pepper
Put onion, garlic,
squash, bell pepper into a large saucepan with a couple of tablespoons of olive
oil. Put on high heat and brown the vegetables slightly to develop flavor. As
you are browning, sprinkle basil on the vegetables. When vegetables are
slightly browned, remove from heat, add the slices of cheese, and cover the
pan.
In a separate fry pan, cook the tomatoes at medium-hi heat for
about 5 minutes, stirring occasionally. Let the juice from the tomato evaporate
a little. After 5 minutes, add the tomatoes to the rest of the vegetables and
stir. Salt and pepper to taste.
Yield: 4 servings
- Fresh Tomato
Salsa
- 2-3 medium fresh tomatoes, stems removed and
finely diced
- 1/2 red onion, finely diced
- 1 jalapeno chili pepper, stems, ribs, seeds
removed and finely diced
- 1 serano chili pepper - stem, ribs, seeds
removed and finely diced
- juice from one lime
- 1/2 cup chopped cilantro
- salt and pepper to taste
- optional: oregano and/or cumin to taste
Chop up tomatoes. Prepare the chilies. Be very careful while handling
these hot peppers. If you can, avoid touching then with your hands. Use a fork
to cut up the chilies over a small plate, or use a paper towel to protect your
hands. Wash hands thoroughly with soap and hot water after handling and avoid
touching your eyes for several hours. Set aside some of the seeds from the
peppers. If the salsa isn't hot enough, you can add a few for heat or add some
ground cumin.
Combine all of the ingredients in a medium sized bowl.
Taste. If the chilies make the salsa too hot, add some more chopped tomato. Let
sit for an hour for the flavors to combine. Serve with chips, tortillas, tacos,
burritos, tostadas, quesadillas, pinto or black beans.
Yield: 3-4
cups
- Cilantro Lime Herb
Butter
- 2 Tablespoons unsalted butter, room
temperature (slightly softened)
- 2 Tablespoons chopped cilantro,
packed
- 1 Tablespoon fresh squeezed lime
juice
- 1/4 teaspoon salt
Mix together butter,
cilantro, lime juice, and salt in a small bowl. Serve as is or save for later.
If you save the butter for later, wrap it up in plastic wrap in the shape of a
log and refrigerate until stiff. To use, just unwrap and slice from the butter
log. Serve with corn-on-the-cob!
- Roasted New
Potatoes
- 1 1/2 lb of new potatoes, cleaned, cut in
quarters
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1-2 teaspoons fresh rosemary
- 1/4 teaspoon salt
- pepper to taste
Preheat oven to 450
degrees. Place potatoes in a mixing bowl. Sprinkle on salt and pepper. Add
olive oil, rosemary and garlic. Toss until potatoes are well coated.
Spread potatoes out on a single layer on a baking pan. Roast for 40
minutes or until potatoes are cooked through and browned. Serve immediately.
Yield: 4-6 servings
- Dilly Bread
- 1 package dry yeast dissolved in 1/4 cup
lukewarm water
- 1 cup creamed cottage cheese
- 2 tablespoons sugar
- 1 tablespoon instant minced onion or dried
onion flakes
- 1 tablespoon butter or margarine
- 2 teaspoons dill seed
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 unbeaten egg
- 2 1/4 to 2 1/2 cups sifted
flour
Dissolve yeast in lukewarm water. Set aside. Put rest of
ingredients, except egg, in large saucepan and allow to heat until lukewarm.
Remove from heat and add 1 unbeaten egg and beat this into mixture with a fork.
Add dissolved yeast.
There is no liquid in this recipe other than the
1/4 cup of water for yeast. Add flour, a small amount at a time until it will
absorb no more. No kneading. Cover saucepan with a towel, allow to rise until
doubled. Beat down with spoon, turn into well-greased casserole, cover again
with towel. Allow to rise until just to the top of dish. Bake at 350 degrees
for 40 minutes.
Yield: 1 round loaf
- Squash
Casserole
- 3 pounds yellow squash
- 1/2 cup chopped onions
- 1/2 cup breadcrumbs
- 2 eggs
- 1 stick margarine
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Cut up squash,
boil until tender, and mash. Add everything else. Bake 1 hour at 375 degrees.
- Slow Cooker
Barbeque
- 3 lb boneless chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 18 oz bottle barbeque sauce
Place
roast into slow cooker. Sprinkle with garlic powder and onion powder, and
season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6
to 8 hours.
Remove meat from slow cooker, shred and return to slow
cooker. Cook for 1 more hour. Serve hot on your favorite roll.
Yield: 8
servings
- Sauteed Fresh
Corn
- 8 to 10 ears of corn on the cob (yellow or
white)
- 3 Tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black
pepper
Remove the husks and the silk from the corn and wash corn. Cut
the kernels off as close to the cob as possible. You should have about 7 cups.
Melt the butter in a large, heavy saute pan. Add the corn, salt and
pepper and saute uncovered over medium-low heat for 8 top 10 minutes, stirring
occasionally, until all the starchiness in the corn is gone. Add salt and
pepper to taste, then serve.
Yield: 6 servings
- Jo's Potato
Salad
- 6 large potatoes
- 2 stalks celery, chopped
- 1 green pepper, chopped
- 1 onion, chopped
- 1 1/2 cups mayonnaise
- 1 Tablespoon vinegar
- 2 teaspoons mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 hardboiled eggs, chopped
Peel and
quarter potatoes and boil for about 25-30 minutes, then drain water. In large
bowl, add potatoes and all remaining ingredients. Refrigerate and serve
cold.
Yield: 12 servings
- Peach Cobbler
- 4 cups peaches, peeled and sliced
- 1/2 cup water
- 1 1/2 cups self-rising flour
- 2 cups sugar, divided
- 8 Tablespoons butter
- 1 1/2 cups milk
- Ground cinnamon, optional
Preheat oven
to 350 degrees. Combine the peaches, 1 cup sugar and water in a saucepan and
mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put butter in a 3 quart baking dish and
place in oven to melt.
Mix remaining 1 cup sugar, flour and milk slowly
to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit
on top, gently pouring in syrup. Sprinkle top with ground cinnamon, optional.
Batter will rise to top during baking.
Bake for 30 to 45 minutes. Serve
with whipped cream or ice cream.
Yield: 8-10
servings
- Apple Crumb Pie
- 9" pie crust
- 6 cups chopped, peeled tart apples
- 2 Tablespoons butter, melted
- 2 Tablespoons sour cream
- 1/2 cup sugar
- 1 Tablespoon all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 4 teaspoons lemon juice
TOPPING:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup cold butter
Line pie plate with pastry. In large bowl, combine apples, butter,
sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry
shell.
For topping, combine flour and sugar in a bowl; cut in butter
until mixture is coarse crumbs. Sprinkle over filling.
Bake at 375
degrees for 45-50 minutes.
Yield: 6
servings
- Pesto Pita
Appetizers
- 3 cups fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1 1/2 cup chopped walnuts
- 1 cup olive oil
- 4 cloves garlic, peeled
- salt and pepper to taste
- 8 pita bread
In a food processor, blend together basil leaves, nuts, garlic and
cheese. Slowly pour in oil while still mixing. Stir in salt and
pepper.
Split 8 pita bread into two rounds. Spread pesto onto rounds and
cut into wedges. Place on an ungreased baking sheet.
Bake at 350
degrees for 10-12 minutes or until crisp. Serve warm.
Yield: 16 servings
- Slow Cooker Pot
Roast
- 2 (10.75 oz) cans of condensed cream of
mushroom soup
- 1 (1 oz) package dry onion soup
mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
In a slow cooker, mix cream of mushroom soup, dry onion soup mix
and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3-4 hours or on Low setting for 8-9
hours.
Yield: 12 servings
- Tomato Basil
Soup
- 4 tomatoes - peeled, seeded and
diced
- 4 cups tomato juice
- 14 fresh basil leaves
- 1 cup heavy whipping cream
- 1/2 cup butter
- salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. Simmer
for 30 minutes.
Puree the tomato mixture along with basil leaves, and
return the puree to the stock pot. Place pot over medium heat and stir in heavy
cream and butter. Season with salt and pepper. Heat, stirring until the butter
is melted. Do not boil.
Yield: 4
servings
- Spicy Hummus
- 2 Tablespoons sesame seeds
- 2 Tablespoons unsalted sunflower
seeds
- 5 Tablespoons canola oil
- 1 19oz can chickpeas, rinsed and
drained
- 1/4 cup fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- Dash of cayenne pepper
- 1/4 teaspoon curry powder
- Cut-up fresh vegetables, pita crisps or whole
wheat crackers, to serve
In a food
processor, combine the sesame seeds and sunflower seeds together. Add the oil
and process until it forms a paste. Add chickpeas to the mixture and process to
break them down. Add the lemon juice, garlic, salt, black pepper, cayenne
pepper, and curry powder and process until smooth.
Place in a serving
dish and serve with cut-up fresh vegetables, pita crisps, or whole wheat
crackers.
Yield: 2 servings. Recipe appears
in the The Brain Power Cookbook; Section: "Dish Up More
Concentration"; p.77
Book is available in the Scientific Library -- Call
Number: Center for Health Information WB 405 .M147 2009
- Texas Lentil
Dip
- 1 cup dried lentils, washed and
drained
- 2 cups water
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon dry mustard
- 1 teaspoon red pepper flakes
- Salt
- Tortilla chips, to serve
Combine the lentils and water in a medium saucepan. Place over
medium-high heat, bring to a boil, then reduce the heat, cover, and simmer for
40 minutes, or until soft. Drain and mash the lentils in a large bowl. Add the
remaining ingredients with salt to taste and mix well. Serve with tortilla
chips.
Yield: 6 servings. Recipe appears in
the The Brain Power Cookbook; Section: "Good Mood Foods";
p.155
Book is available in the Scientific Library -- Call Number:
Center for Health Information WB 405 .M147 2009
- Tomato Mozzarella
Bake
- 4 ripe beefsteak tomatoes
- 1 pound mozzarella cheese, grated
- 1 Tablespoon dried basil
Preheat oven to 400 degrees
Halve or slice the tomatoes.
(Sliced tomatoes are easier to remove from the baking pan.) Place the tomatoes
cut side up on a baking pan with a little space between each piece. Top with
cheese and sprinkle with the basil. Place the baking pan in oven and, watching
closely, remove the pan from the oven as soon as the cheese starts to melt and
bubble. Depending on the size of your pan and number of diners, you may want to
prepare a second tray for quick refills.
Yield: 8 servings. Recipe appears in the The Brain Power
Cookbook; Section: "Foods to Help You Snooze"; p.135-136
Book is
available in the Scientific Library -- Call Number: Center for Health
Information WB 405 .M147 2009
- Tuna Quesadillas
- 2 6-oz cans water-packed tuna,
drained
- 1 Tablespoon reduced-fat
mayonnaise
- 4 flour tortillas
- 1/2 cup grated reduced-fat cheddar
cheese
- Nonstick cooking spray (if cooking on the
stovetop)
In a small bowl, mix the tuna with
the mayonnaise.
To make in the microwave, spoon the tuna onto
one half of each tortilla. Top with the cheese and fold the tortillas in half.
Place on plates and microwave on high for 60 seconds, turning the plates
halfway through cooking time.
To make on the stovetop, divide
the tune between 2 of the tortillas. Sprinkle with the cheese and top with the
remaining 2 tortillas. Spray a medium skillet with cooking spray. One at a
time, cook the quesadillas on both sides, until browned and the cheese is
melted. Cut in half and serve.
Yield: 4
servings. Recipe appears in the The Brain Power Cookbook;
Section: "Memory-Boosting Meals"; p.113-114;
Book is available in the
Scientific Library -- Call Number: Center for Health Information WB 405
.M147 2009
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