This is a quick, light, and easy recipe to prepare a full meal for two in less than 35 minutes, and with tasty results. Thyme and white wine are a great combination, adding light and citrusy flavors. Fast, easy, and delicious, you can't go wrong with this meal.
Dinner for Two in Less than 35 Minutes: Pan-Seared Salmon with a Side of Green Beans
Two 4-6 oz. salmon fillets, with skin on
1/2 pound green beans, ends trimmed
1 cup dry white wine
1 tablespoon dried ground thyme
salt and black pepper
3 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil
1/2 cup chicken stock
For the salmon:
In a heated frying pan over medium heat, cook salmon (with the skin side up) until the outside (skinless part, facing the pan) has cooked, and then add 1/4 cup white wine. When wine boils, add thyme, salt, and black pepper. With a spatula, mix the thyme, salt, and pepper with the wine thoroughly, then lift up the salmon and allow the juices and seasonings to flow under the fish so the it can absorb the flavors. Continue to cook until the wine has cooked away, and the salmon is fully cooked (with a slightly brown crust).
For the green beans:
While the salmon is cooking, in a large pot, saute garlic in olive oil until tender. Add green beans, chicken stock, and remaining white wine. When wine and stock begin to simmer, add salt, black pepper, and thyme. Continue to cook until the wine and stock have boiled away and the beans are tender.
Serve immediately. Enjoy!
Serves 2.
Sunday, December 03, 2006
Saturday, November 18, 2006
Curried Lentils
These lentils are curried in a flavorful tomato sauce with herbs and spices. Drizzling fresh, uncooked olive oil to each individual portion adds another flavorful touch. I also like to dip crusty bread into the sauce for a full and filling meal.
Curried Lentils
1 cup lentils
2 cups tomato juice
2 cups chicken stock
6 cloves garlic, finely chopped
1 onion, very finely chopped
1 tablespoon red mirch masala powder
1 tablespoon turmeric powder
salt and black pepper
1 tablespoon dried thyme
1/4 cup fresh basil leaves
1 sprig fresh rosemary
3 tablespoons extra-virgin olive oil
Remove leaves from rosemary sprig, and finely chop basil and rosemary.
In a pot over medium-high heat, saute onion in extra-virgin olive oil until tender. Next, add garlic, and continue to saute until garlic is tender. Then, add chicken stock, salt, black pepper, and thyme. When chicken stock begins to simmer, add lentils. Continue to cook for 20 minutes, uncovered. Now, add tomato juice, turmeric powder, and red mirch masala powder. Allow to simmer until thickened. When thickened, add rosemary and basil. Allow to cool for 2 minutes, and serve with extra-virgin olive oil drizzled on top of individual portions.
Serves approximately 4.
Curried Lentils
1 cup lentils
2 cups tomato juice
2 cups chicken stock
6 cloves garlic, finely chopped
1 onion, very finely chopped
1 tablespoon red mirch masala powder
1 tablespoon turmeric powder
salt and black pepper
1 tablespoon dried thyme
1/4 cup fresh basil leaves
1 sprig fresh rosemary
3 tablespoons extra-virgin olive oil
Remove leaves from rosemary sprig, and finely chop basil and rosemary.
In a pot over medium-high heat, saute onion in extra-virgin olive oil until tender. Next, add garlic, and continue to saute until garlic is tender. Then, add chicken stock, salt, black pepper, and thyme. When chicken stock begins to simmer, add lentils. Continue to cook for 20 minutes, uncovered. Now, add tomato juice, turmeric powder, and red mirch masala powder. Allow to simmer until thickened. When thickened, add rosemary and basil. Allow to cool for 2 minutes, and serve with extra-virgin olive oil drizzled on top of individual portions.
Serves approximately 4.
Friday, November 17, 2006
Buttered Spaghetti and Broccoli
Buttery and deeeelicious! This dish is light and wonderfully flavorful. Chicken stock, lime, and butter combined add so much tasty tang to this simple dish, and will surely please all!
Buttered Spaghetti and Broccoli
16 oz. spaghetti
4 tablespoons butter
1/2 cup chicken stock
2 cups broccoli florets
red pepper flake
salt and black pepper
1 tablespoon thyme
juice from 1/2 lime
2 tablespoons extra-virgin olive oil
Boil spaghetti until al dente.
In a frying pan, simmer broccoli in extra-virgin olive oil and chicken stock. Continue to cook for 5 minutes, or until half of the chicken stock has evaporated, and add salt, black pepper, red pepper flake, thyme, lime, and butter. Stir, and continue to cook for another 3 minutes, or until most of the liquid has cooked away. Then, add spaghetti, and toss until broccoli and spices and herbs are evenly distributed.
Serves approximately 5.
Buttered Spaghetti and Broccoli
16 oz. spaghetti
4 tablespoons butter
1/2 cup chicken stock
2 cups broccoli florets
red pepper flake
salt and black pepper
1 tablespoon thyme
juice from 1/2 lime
2 tablespoons extra-virgin olive oil
Boil spaghetti until al dente.
In a frying pan, simmer broccoli in extra-virgin olive oil and chicken stock. Continue to cook for 5 minutes, or until half of the chicken stock has evaporated, and add salt, black pepper, red pepper flake, thyme, lime, and butter. Stir, and continue to cook for another 3 minutes, or until most of the liquid has cooked away. Then, add spaghetti, and toss until broccoli and spices and herbs are evenly distributed.
Serves approximately 5.
Garlic Mashed Potatoes
The garlic in these potatoes add so much delicious flavor to traditional mashed potatoes, and will be the star at your Thanksgiving dinner. I also like leaving the skin on for extra nutrition and flavor. Try this dish at your upcoming Thanksgiving feast, and your family and guests will be sure to love it!
Garlic Mashed Potatoes
8-9 Russet Potatoes
salt and black pepper
3/4 cup skim milk
4-5 cloves garlic, finely chopped
5 tablespoons butter
5 tablespoons extra-virgin olive oil
In a saucepan, saute garlic in 2 tablespoons butter and olive oil until garlic is tender.
In a large pot, boil potatoes over medium heat (for about 1 hour), with skin.
Mash potatoes (with skin) when finished boiling in a large bowl, add salt, black pepper, and milk. Then add sauteed garlic mixture from saucepan. Mix.
Then, add the remaining butter and olive oil, mix until smooth.
Serves approximately 7.
Garlic Mashed Potatoes
8-9 Russet Potatoes
salt and black pepper
3/4 cup skim milk
4-5 cloves garlic, finely chopped
5 tablespoons butter
5 tablespoons extra-virgin olive oil
In a saucepan, saute garlic in 2 tablespoons butter and olive oil until garlic is tender.
In a large pot, boil potatoes over medium heat (for about 1 hour), with skin.
Mash potatoes (with skin) when finished boiling in a large bowl, add salt, black pepper, and milk. Then add sauteed garlic mixture from saucepan. Mix.
Then, add the remaining butter and olive oil, mix until smooth.
Serves approximately 7.
Monday, November 06, 2006
Tomato Herbed Chicken Over Polenta
Polenta is an excellent partner with chicken. This dish is pleasing to the eyes and great for serving guests, but easy to prepare and serve!
Tomato-Herbed Chicken Over Polenta
For the chicken:
4 skinless, boneless chicken breasts
3 medium-sized tomatoes, chopped
6 cloves garlic, finely chopped
salt and black pepper
1/4 cup flat-leaf Italian parsley leaves, loosely packed
1/8 cup fresh basil leaves, loosely packed
3 tablespoons extra-virgin olive oil
For the polenta:
1 cup yellow cornmeal
3 cups milk
salt
2 tablespoons butter
1/2 cup parmesan cheese, grated
For the polenta:
In a saucepan, pour in water and salt. When water begins to boil, add yellow cornmeal. Continue to stir until slightly thickened, and add butter. Keep stirring for another minute, and stir in parmesan cheese. Mix until thickened.
For the chicken:
Finely chop parsley and basil.
In a frying pan, heat olive oil. Add garlic, and chicken breasts. Continue to cook until chicken is thoroughly cooked. When cooked, add tomatoes, basil, salt, black pepper, and parsley. Stir, and allow to cook for an additional 5 minutes.
Now to serve the chicken with the polenta:
In plates, place polenta evenly in the middle. Next, place chicken on top of the polena. Top with the tomato, basil, and parsley mixture, and serve.
Serves approximately 4.
Tomato-Herbed Chicken Over Polenta
For the chicken:
4 skinless, boneless chicken breasts
3 medium-sized tomatoes, chopped
6 cloves garlic, finely chopped
salt and black pepper
1/4 cup flat-leaf Italian parsley leaves, loosely packed
1/8 cup fresh basil leaves, loosely packed
3 tablespoons extra-virgin olive oil
For the polenta:
1 cup yellow cornmeal
3 cups milk
salt
2 tablespoons butter
1/2 cup parmesan cheese, grated
For the polenta:
In a saucepan, pour in water and salt. When water begins to boil, add yellow cornmeal. Continue to stir until slightly thickened, and add butter. Keep stirring for another minute, and stir in parmesan cheese. Mix until thickened.
For the chicken:
Finely chop parsley and basil.
In a frying pan, heat olive oil. Add garlic, and chicken breasts. Continue to cook until chicken is thoroughly cooked. When cooked, add tomatoes, basil, salt, black pepper, and parsley. Stir, and allow to cook for an additional 5 minutes.
Now to serve the chicken with the polenta:
In plates, place polenta evenly in the middle. Next, place chicken on top of the polena. Top with the tomato, basil, and parsley mixture, and serve.
Serves approximately 4.
Wednesday, October 25, 2006
Oatmeal Waffles
These waffles are a healthy and deeelicious way to begin your morning! The almonds add a hearty dose of protein, and heart-healthy goodness. My waffles are sure to please your palate at the start of the day!
Oatmeal Waffles
2 cups instant oatmeal
1/2 cup flaxseed
100% pure maple syrup
3/4 cup almonds, chopped
1 egg (optional)
1/2 cup water (1 cup if not using egg)
In a coffee grinder, grind oats and flaxseed until smooth. Meanwhile, coat waffle maker with nonstick spray and preheat.
In a mixing bowl, combine oats, flaxseed, egg, and water. Mix until thickened into a paste-like consistency.
Once waffle maker is properly heated, pour the mixture onto the plates (in batches according to the waffle maker's directions). Cook until properly finished according to your waffle maker. Top with almonds and maple syrup. Serve immediately.
Serves approximately 4.
Oatmeal Waffles
2 cups instant oatmeal
1/2 cup flaxseed
100% pure maple syrup
3/4 cup almonds, chopped
1 egg (optional)
1/2 cup water (1 cup if not using egg)
In a coffee grinder, grind oats and flaxseed until smooth. Meanwhile, coat waffle maker with nonstick spray and preheat.
In a mixing bowl, combine oats, flaxseed, egg, and water. Mix until thickened into a paste-like consistency.
Once waffle maker is properly heated, pour the mixture onto the plates (in batches according to the waffle maker's directions). Cook until properly finished according to your waffle maker. Top with almonds and maple syrup. Serve immediately.
Serves approximately 4.
Friday, October 20, 2006
Cabbage Dumplings
These delicious West Indian dumplings are a healthy, and easy to prepare dish. Ajwain seeds may not be readily available in your area. If not, you may omit this ingredient.
Cabbage Dumplings
1/2 head of cabbage, chopped finely
2 cloves of garlic, shredded finely
2 1/2 cups cooked white rice
1/2 cup whole wheat flour
1/4 cup chickpea flour
1/2 cup plain fat-free yogurt
salt and black pepper
3 tablespoons turmeric powder
1 tablespoon red mirch masala powder
1 Thai pepper, finely chopped, with seeds removed
1/4 cup of sesame seeds
1 tablespoon ajwain seeds (if you don't have this ingredient, just skip it)
1 tablespoon extra-virgin olive oil
Mix all the above ingredients into a mixing bowl. Kneed into a thick consistency. When thickened, roll into fist-sized long-shaped dumplings.
Boil water in a steamer. Place the dumplings on steam rack, and allow to cook covered over medium-high for 20 minutes, or until slightly firm. Serve by dipping in extra-virgin olive oil sprinkled with black pepper. Enjoy!
Serves approximately 5.
Cabbage Dumplings
1/2 head of cabbage, chopped finely
2 cloves of garlic, shredded finely
2 1/2 cups cooked white rice
1/2 cup whole wheat flour
1/4 cup chickpea flour
1/2 cup plain fat-free yogurt
salt and black pepper
3 tablespoons turmeric powder
1 tablespoon red mirch masala powder
1 Thai pepper, finely chopped, with seeds removed
1/4 cup of sesame seeds
1 tablespoon ajwain seeds (if you don't have this ingredient, just skip it)
1 tablespoon extra-virgin olive oil
Mix all the above ingredients into a mixing bowl. Kneed into a thick consistency. When thickened, roll into fist-sized long-shaped dumplings.
Boil water in a steamer. Place the dumplings on steam rack, and allow to cook covered over medium-high for 20 minutes, or until slightly firm. Serve by dipping in extra-virgin olive oil sprinkled with black pepper. Enjoy!
Serves approximately 5.
Tuesday, October 03, 2006
Tomato-Onion Green Beans
Chicken stock adds so much tasty flavor to this green bean dish. I love this side in the summer and early fall, with fresh green beans. However, if fresh green beans are not available, frozen will work fine also.
Tomato-Onion Green Beans
2 Roma tomatoes, diced
1/2 pound fresh green beans, with ends removed and split in half if necessary
garlic, chopped
onion, chopped
14 oz. chicken broth
salt and black pepper
2 tablespoons extra-virgin olive oil
3 teaspoons turmeric powder
Saute onions in extra-virgin olive oil for 2 minutes over medium heat. Raise heat to high, add garlic, and 7 ounces of chicken broth. Allow to cook until the onion and garlic are tender. Next, add tomatoes, salt, and black pepper. Continue to simmer for 5 minutes. Add the green beans, and remaining stock. Keep cooking until the sauce has thickened, and the beans are tender. Serve immediately.
Serves approximately 3.
Tomato-Onion Green Beans
2 Roma tomatoes, diced
1/2 pound fresh green beans, with ends removed and split in half if necessary
garlic, chopped
onion, chopped
14 oz. chicken broth
salt and black pepper
2 tablespoons extra-virgin olive oil
3 teaspoons turmeric powder
Saute onions in extra-virgin olive oil for 2 minutes over medium heat. Raise heat to high, add garlic, and 7 ounces of chicken broth. Allow to cook until the onion and garlic are tender. Next, add tomatoes, salt, and black pepper. Continue to simmer for 5 minutes. Add the green beans, and remaining stock. Keep cooking until the sauce has thickened, and the beans are tender. Serve immediately.
Serves approximately 3.
Sunday, September 03, 2006
Potato Leek Soup
Potato Leek Soup
1 pound Idaho Russet potatoes, diced
2 medium leeks
1.5 tablespoons dried thyme
salt and black pepper
3 cloves garlic, chopped finely
4 tablespoons extra-virgin olive oil
1 cup grated parmesan cheese
28 oz. vegetable stock
6 cups water
1 tablespoon turmeric powder
2 bay leaves
Cut leeks at the point where the white and green sections meet. Chop the white portion finely, and choose the two largest green leaves. Discard the remaining green parts.
Saute garlic in olive oil in a large stock pot until tender over medium heat. Add leeks, and continue to saute until leeks have become tender. Next, add the potatoes and cook for another 5 minutes. Pour in water, stock, bay leaves, and 2 of the green portions of the leeks, and allow to come to a simmer. Now add salt, black pepper, and thyme. Simmer until potatoes have finished cooking, or about 40 minutes. Add turmeric powder, and turn off heat. Add parmesan cheese. Stir, and allow to cool for 5 minutes. Enjoy!
Serves approximately 7.
1 pound Idaho Russet potatoes, diced
2 medium leeks
1.5 tablespoons dried thyme
salt and black pepper
3 cloves garlic, chopped finely
4 tablespoons extra-virgin olive oil
1 cup grated parmesan cheese
28 oz. vegetable stock
6 cups water
1 tablespoon turmeric powder
2 bay leaves
Cut leeks at the point where the white and green sections meet. Chop the white portion finely, and choose the two largest green leaves. Discard the remaining green parts.
Saute garlic in olive oil in a large stock pot until tender over medium heat. Add leeks, and continue to saute until leeks have become tender. Next, add the potatoes and cook for another 5 minutes. Pour in water, stock, bay leaves, and 2 of the green portions of the leeks, and allow to come to a simmer. Now add salt, black pepper, and thyme. Simmer until potatoes have finished cooking, or about 40 minutes. Add turmeric powder, and turn off heat. Add parmesan cheese. Stir, and allow to cool for 5 minutes. Enjoy!
Serves approximately 7.
Parmesan Garlic Polenta
Polenta is a grain made of yellow cornmeal, and is commonly eaten in Northern Italy. It is often fried, or boiled into a paste-like consistency. I have added garlic and parmesan to my quick-cooking recipe for a flavorful touch.
Parmesan Garlic Polenta
4 cups milk (whole, 2%, or non-homogenized organic skim)
1.5 cups polenta (yellow cornmeal)
1/2 cup parmesan cheese
3 tablespoons extra-virgin olive oil
1 small clove garlic, chopped finely
salt
In a large pot, saute garlic in 1 tablespoon olive oil until tender. Remove the garlic from the pot.
Next, add milk and salt to the same pot. After it is boiling, add polenta. Reduce heat to medium-low. Continue to cook and constantly stir until most of the liquid has cooked away, and the meal has thickened, being careful not to burn the polenta. Turn off the heat, and immediately add parmesan cheese, cooked garlic, and remaining olive oil.
Serves approximately 4.
Parmesan Garlic Polenta
4 cups milk (whole, 2%, or non-homogenized organic skim)
1.5 cups polenta (yellow cornmeal)
1/2 cup parmesan cheese
3 tablespoons extra-virgin olive oil
1 small clove garlic, chopped finely
salt
In a large pot, saute garlic in 1 tablespoon olive oil until tender. Remove the garlic from the pot.
Next, add milk and salt to the same pot. After it is boiling, add polenta. Reduce heat to medium-low. Continue to cook and constantly stir until most of the liquid has cooked away, and the meal has thickened, being careful not to burn the polenta. Turn off the heat, and immediately add parmesan cheese, cooked garlic, and remaining olive oil.
Serves approximately 4.
Saturday, August 19, 2006
Tomato-Basil Salad with Red Wine Vinaigrette
Tomato-Basil Salad is excellent in the summer time with the availability of fresh vegetables (especially at farmer's markets). Most of the time, you can find these vegetables in the supermarkets during the winter too, so you can enjoy this salad year round!Tomato-Basil Salad with Red Wine Vinaigrette
2.5 cups romaine lettuce, torn with hands
5 cups basil leaves, torn with hands
1/4 cup purple cabbage, chopped
1 small bunch parsley, finely chopped
2 bell peppers, chopped
2 green onion stalks, finely chopped
4 medium tomatoes, chopped
For the Red Wine Vinaigrette:
salt and pepper
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon dried thyme
First prepare the vinaigrette:
In a mixing bowl, add olive oil, thyme, salt, black pepper, and red wine vinegar. Whisk until thoroughly mixed. Allow vinaigrette to sit for at least 10 minutes.
Next, in a salad bowl, add peppers, tomatoes, lettuce, basil, cabbage, and onions. Pour the vinaigrette over salad, and toss. Top with parsley. Enjoy!
Serves approximately 4.
Thursday, August 17, 2006
Basil Stir-Fry
This dish is where Italian cuisine meets Asian cuisine! Green onion and tofu are commonly used in Asian food, while basil and tomatoes finish the Italian side.
Basil Stir-Fry
2 Roma tomatoes, chopped
1 tablespoon red pepper flakes
1 cup canned diced tomatoes with the juices
4 cloves garlic, finely chopped
1 red bell pepper, chopped
1 cup white button mushrooms, chopped
salt
1 bay leaf
4 tablespoons extra-virgin olive oil
1/2 cup basil leaves, chopped
1 green onion stalk, finely chopped
1 cup extra-firm tofu, diced
Saute garlic in 1 tablespoon of extra-virgin olive oil in a skillet over medium-high heat. When garlic is tender, add mushrooms and red bell pepper. Cook until water has released, then add Roma tomatoes, canned diced tomatoes, salt, red pepper flake, and bay leaf. Make sure the bay leaf is adequately covered by the mixture and juices. After cooking for 4 minutes, add tofu. Allow to simmer for 15 minutes, and then stir in basil and green onions. Turn off heat, and drizzle with remaining olive oil. Serve with crusty French or Italian bread, and enjoy!
Serves approximately 4.
Basil Stir-Fry
2 Roma tomatoes, chopped
1 tablespoon red pepper flakes
1 cup canned diced tomatoes with the juices
4 cloves garlic, finely chopped
1 red bell pepper, chopped
1 cup white button mushrooms, chopped
salt
1 bay leaf
4 tablespoons extra-virgin olive oil
1/2 cup basil leaves, chopped
1 green onion stalk, finely chopped
1 cup extra-firm tofu, diced
Saute garlic in 1 tablespoon of extra-virgin olive oil in a skillet over medium-high heat. When garlic is tender, add mushrooms and red bell pepper. Cook until water has released, then add Roma tomatoes, canned diced tomatoes, salt, red pepper flake, and bay leaf. Make sure the bay leaf is adequately covered by the mixture and juices. After cooking for 4 minutes, add tofu. Allow to simmer for 15 minutes, and then stir in basil and green onions. Turn off heat, and drizzle with remaining olive oil. Serve with crusty French or Italian bread, and enjoy!
Serves approximately 4.
Tuesday, August 15, 2006
Cabbage Soup
This soup is healthy and yummy, and the sausage adds a great hearty touch. Even for those of you who aren't cabbage fans, I think you'll enjoy this one!
Cabbage Soup
20 oz. vegetable stock
1/2 head of purple cabbage, chopped
1 small onion, chopped
4 cloves garlic, finely chopped
14 oz. can of diced tomatoes, with their juices
7 cups water
2 tablespoons dried thyme
salt and black pepper
1 tablespoon turmeric powder
1/2 pound spicy Italian sausage, rolled into small meatballs
3 teaspoons red mirch powder (or chili powder)
5 tablespoons extra-virgin olive oil
Saute cabbage and onion in olive oil over medium-high heat for 5 minutes. Add garlic, and continue to saute for another 5 minutes. Add water and stock, and allow to come to a boil. Add salt, black pepper, red mirch, sausage, and thyme. Cook for 10 minutes, and then add tomatoes. Reduce heat to medium, and allow to cook covered for 25 minutes. Add turmeric, and continue to cook covered for 10 minutes. Cool for 3 minutes, and serve.
Serves approximately 8.
Cabbage Soup
20 oz. vegetable stock
1/2 head of purple cabbage, chopped
1 small onion, chopped
4 cloves garlic, finely chopped
14 oz. can of diced tomatoes, with their juices
7 cups water
2 tablespoons dried thyme
salt and black pepper
1 tablespoon turmeric powder
1/2 pound spicy Italian sausage, rolled into small meatballs
3 teaspoons red mirch powder (or chili powder)
5 tablespoons extra-virgin olive oil
Saute cabbage and onion in olive oil over medium-high heat for 5 minutes. Add garlic, and continue to saute for another 5 minutes. Add water and stock, and allow to come to a boil. Add salt, black pepper, red mirch, sausage, and thyme. Cook for 10 minutes, and then add tomatoes. Reduce heat to medium, and allow to cook covered for 25 minutes. Add turmeric, and continue to cook covered for 10 minutes. Cool for 3 minutes, and serve.
Serves approximately 8.
Monday, August 07, 2006
Fettuccine Alfredo
This is my take on the classic Italian dish. White wine and garlic are my add-ins, and add a yummy kick!
Fettuccine Alfredo
1 pound fettuccine pasta
2.5 cups heavy cream
salt and black pepper
1.5 cups parmesan cheese, grated
1 pound chicken (optional), cut into thin strips
1 cup dry white wine
6 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
3 cloves garlic, minced finely
Cook fettuccine until al dente.
If you are using chicken:
Meanwhile, in a large frying pan, saute garlic in olive oil over medium-high heat until tender. Add white wine and chicken. Continue to cook for 4 minutes. Reduce heat to medium, add the heavy cream, salt, black pepper, and simmer for 2 minutes. Add the butter and parmesan cheese, and stir. Cook for another 4 minutes, then add the pasta, and stir. Let stand for 2 minutes, and serve.
If you are not using chicken:
Meanwhile, in a large frying pan, saute garlic in olive oil over medium-high heat until tender. Add white wine, salt, black pepper, and heavy cream. Cook for 4 minutes. Add the butter and parmesan cheese, and stir. Cook for another 4 minutes, then add the pasta, and stir. Let stand for 2 minutes, and serve.
Serves approximately 6.
Fettuccine Alfredo
1 pound fettuccine pasta
2.5 cups heavy cream
salt and black pepper
1.5 cups parmesan cheese, grated
1 pound chicken (optional), cut into thin strips
1 cup dry white wine
6 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
3 cloves garlic, minced finely
Cook fettuccine until al dente.
If you are using chicken:
Meanwhile, in a large frying pan, saute garlic in olive oil over medium-high heat until tender. Add white wine and chicken. Continue to cook for 4 minutes. Reduce heat to medium, add the heavy cream, salt, black pepper, and simmer for 2 minutes. Add the butter and parmesan cheese, and stir. Cook for another 4 minutes, then add the pasta, and stir. Let stand for 2 minutes, and serve.
If you are not using chicken:
Meanwhile, in a large frying pan, saute garlic in olive oil over medium-high heat until tender. Add white wine, salt, black pepper, and heavy cream. Cook for 4 minutes. Add the butter and parmesan cheese, and stir. Cook for another 4 minutes, then add the pasta, and stir. Let stand for 2 minutes, and serve.
Serves approximately 6.
Sunday, August 06, 2006
Pizza Margherita
Pizza Margherita is definitely my favorite pizza pie out there! Light and delicious, this traditional Italian pizza makes a wonderful appetizer, or a light main course.
Pizza Margherita
2 thin 12-inch precooked pizza crusts
8 oz. fresh mozzarella, cut into small cubes
6 roma tomatoes
1 cup basil leaves, julienned
4 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil, plus extra for drizzling
salt
Preheat oven to 450 degrees Fahrenheit.
Brush olive oil onto pizza crusts (use about 1 tablespoon for each pie). Place toppings in the following order: basil for the first layer, tomatoes for the second layer, mozzarella for the third layer, and finish with garlic for the top. Next, lower oven heat to 425 degrees and bake each pie in pizza pan (with holes on the bottom of pan) for about 10 minutes, or until cheese has melted. Allow to cool for 2 minutes. Drizzle with remaining olive oil and top with salt if desired. Enjoy!
Serves approximately 4.
Pizza Margherita
2 thin 12-inch precooked pizza crusts
8 oz. fresh mozzarella, cut into small cubes
6 roma tomatoes
1 cup basil leaves, julienned
4 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil, plus extra for drizzling
salt
Preheat oven to 450 degrees Fahrenheit.
Brush olive oil onto pizza crusts (use about 1 tablespoon for each pie). Place toppings in the following order: basil for the first layer, tomatoes for the second layer, mozzarella for the third layer, and finish with garlic for the top. Next, lower oven heat to 425 degrees and bake each pie in pizza pan (with holes on the bottom of pan) for about 10 minutes, or until cheese has melted. Allow to cool for 2 minutes. Drizzle with remaining olive oil and top with salt if desired. Enjoy!
Serves approximately 4.
Saturday, August 05, 2006
Eggplant Rotini
Japanese eggplants are a little more tender than other versions, which is why I use them in this dish. Eggplant rotini is quick, healthy, and deeeelicious!!
Eggplant Rotini
2 Japanese eggplants
4 cloves garlic, minced finely
4 tablespoons extra-virgin olive oil
1/2 cup grated parmesan cheese
salt and black pepper
1 tablespoon thyme
1/4 cup flat-leaf Italian parsley
1/4 cup water
1 14 oz. can diced tomatoes, with their juices
1 pound whole-wheat rotini pasta
Cook the rotini until it is al dente.
Meanwhile, in a skillet, saute garlic in extra-virgin olive oil for 2 minutes. Add eggplant, stir, and add water. Continue to simmer until the eggplant is tender. Then, add tomatoes, salt, black pepper, and thyme. Allow to cook until most of the juices have cooked away, and add the parsley. Next, combine the pasta with this mixture. Cool for 3 minutes, top with parmesan cheese, drizzle with olive oil (if desired) and serve.
Serves approximately 4.
Eggplant Rotini
2 Japanese eggplants
4 cloves garlic, minced finely
4 tablespoons extra-virgin olive oil
1/2 cup grated parmesan cheese
salt and black pepper
1 tablespoon thyme
1/4 cup flat-leaf Italian parsley
1/4 cup water
1 14 oz. can diced tomatoes, with their juices
1 pound whole-wheat rotini pasta
Cook the rotini until it is al dente.
Meanwhile, in a skillet, saute garlic in extra-virgin olive oil for 2 minutes. Add eggplant, stir, and add water. Continue to simmer until the eggplant is tender. Then, add tomatoes, salt, black pepper, and thyme. Allow to cook until most of the juices have cooked away, and add the parsley. Next, combine the pasta with this mixture. Cool for 3 minutes, top with parmesan cheese, drizzle with olive oil (if desired) and serve.
Serves approximately 4.
Saturday, July 29, 2006
How to Prepare Fire-Roasted Tomatoes
Seed tomatoes, and cut into large slices. Brush with extra-virgin olive oil, and grill over flame. Cool for 7 minutes, and dice or coarsely chop. Add salt, store in glass jar, and refrigerate until ready to use. May be stored in refrigerator for up to 1 week.
Friday, July 28, 2006
Salmon with Fire-Roasted Tomatoes and Capers
Salmon is my favorite fish. I love this recipe, because the fire-roasted tomatoes have a wonderful smoky flavor, and the capers also add a yummy kick! In the summer, the fish can even be grilled outdoors instead of pan frying.
Salmon with Fire-Roasted Tomatoes and Capers
4 4-6 oz. wild caught salmon filets
3 teaspoons capers
1/2 cup fire-roasted tomatoes (or may use canned fire-roasted tomatoes)
4 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 cup flat-leaf Italian parsley
salt and black pepper
2 teaspoons red pepper flakes
Place salmon (the nonskin side if using salmon with skin) in a large heated frying pan with 1 tablespoon of olive oil. Allow to cook until tender and cooked thoroughly, or about 10 minutes.
Meanwhile, in a saucepan, saute garlic in 1 tablespoon of olive oil. Before browning, add capers, and cook for another minute. Next, add tomatoes. Cook until most of the water has cooked away, and add red pepper flakes, salt, black pepper, and parsley. Allow to cool for 2 minutes, and add remaining olive oil. Top salmon with the sauce, and serve.
Serves approximately 4.
Salmon with Fire-Roasted Tomatoes and Capers
4 4-6 oz. wild caught salmon filets
3 teaspoons capers
1/2 cup fire-roasted tomatoes (or may use canned fire-roasted tomatoes)
4 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 cup flat-leaf Italian parsley
salt and black pepper
2 teaspoons red pepper flakes
Place salmon (the nonskin side if using salmon with skin) in a large heated frying pan with 1 tablespoon of olive oil. Allow to cook until tender and cooked thoroughly, or about 10 minutes.
Meanwhile, in a saucepan, saute garlic in 1 tablespoon of olive oil. Before browning, add capers, and cook for another minute. Next, add tomatoes. Cook until most of the water has cooked away, and add red pepper flakes, salt, black pepper, and parsley. Allow to cool for 2 minutes, and add remaining olive oil. Top salmon with the sauce, and serve.
Serves approximately 4.
Monday, July 17, 2006
Mushroom Pasta Caliente
Mushroom Pasta Caliente is deeeelicious, with tangy tomato taste and slightly spicy flavors from the green chilies. Paprika, cilantro, and green onions add to the Tex-Mex style of the dish, and finish the dish with flair.
Mushroom Pasta Caliente
16 oz. box of spaghetti
1 14 oz. can diced tomatoes with green chilies
1/4 cup cilantro
3 green onion stalks
1.5 cups white button mushrooms, sliced thinly
3 cloves garlic
4 tablespoons extra virgin-olive oil
1 tablespoon paprika
salt
Cook spaghetti until al dente.
Finely chop cilantro, garlic, and green onions.
In a large frying pan, saute garlic until tender in 1 tablespoon of olive oil. Add mushrooms, stir, and cook until water is released and mushrooms are tender. Then, add diced tomatoes with green chilies. Stir, and cook until most of the liquid has evaporated. Add salt and paprika, and mix. Add green onions and cilantro. Next, put pasta with the mixture in the frying pan and mix. Let cool for 3 minutes, and serve in a glass dish. Drizzle with remaining olive oil.
Serves approximately 4.
Mushroom Pasta Caliente
16 oz. box of spaghetti
1 14 oz. can diced tomatoes with green chilies
1/4 cup cilantro
3 green onion stalks
1.5 cups white button mushrooms, sliced thinly
3 cloves garlic
4 tablespoons extra virgin-olive oil
1 tablespoon paprika
salt
Cook spaghetti until al dente.
Finely chop cilantro, garlic, and green onions.
In a large frying pan, saute garlic until tender in 1 tablespoon of olive oil. Add mushrooms, stir, and cook until water is released and mushrooms are tender. Then, add diced tomatoes with green chilies. Stir, and cook until most of the liquid has evaporated. Add salt and paprika, and mix. Add green onions and cilantro. Next, put pasta with the mixture in the frying pan and mix. Let cool for 3 minutes, and serve in a glass dish. Drizzle with remaining olive oil.
Serves approximately 4.
Tuesday, July 11, 2006
Turkey Breasts with Tomato-Eggplant Sauce
My turkey dish is flavorful and filling. I love turkey, and the versatility of it. This dish uses the versatility with a wide range of flavors, from earthy oregano and turmeric, to sweet and tangy tomatoes.
Turkey Breasts with Tomato-Eggplant Sauce
8 4 oz. boneless, skinless turkey breasts
1 cup canned diced tomatoes, with their juices
2 Japanese eggplant
1 small onion
2 cloves garlic
1 tablespoon dried thyme
2 teaspoons oregano
1 sprig rosemary
1/4 cup flat-leaf Italian parsley
1 tablespoon turmeric
4 tablespoons extra-virgin olive oil
1/4 cup Parmesan cheese
1/4 cup water
Finely chop rosemary, parsley, and garlic. Coarsely chop onion.
In a large skillet, saute turkey breasts in 2 tablespoons olive oil, until halfway done, in batches if necessary. The outside of the breasts should be cooked, while the inside remains undone and pink. When this is completed, arrange the breasts on a cookie sheet and bake at 350 degrees until breasts are completely cooked. This will take about 15 minutes.
Meanwhile, in a saucepan, saute onions in remaining olive oil until tender. Add garlic and eggplant. Stir, and add 1/4 cup of water. Allow to cook until eggplant is tender. Add tomatoes and thyme. Mix, and cook until the juices have evaporated. Then, turn off stove, and add rosemary, parsley, and turmeric. Stir, and add Parmesan cheese.
Arrange breasts in a large serving dish, and top evenly with the tomato-eggplant sauce. Serve immediately.
Serves approximately 6.
Turkey Breasts with Tomato-Eggplant Sauce
8 4 oz. boneless, skinless turkey breasts
1 cup canned diced tomatoes, with their juices
2 Japanese eggplant
1 small onion
2 cloves garlic
1 tablespoon dried thyme
2 teaspoons oregano
1 sprig rosemary
1/4 cup flat-leaf Italian parsley
1 tablespoon turmeric
4 tablespoons extra-virgin olive oil
1/4 cup Parmesan cheese
1/4 cup water
Finely chop rosemary, parsley, and garlic. Coarsely chop onion.
In a large skillet, saute turkey breasts in 2 tablespoons olive oil, until halfway done, in batches if necessary. The outside of the breasts should be cooked, while the inside remains undone and pink. When this is completed, arrange the breasts on a cookie sheet and bake at 350 degrees until breasts are completely cooked. This will take about 15 minutes.
Meanwhile, in a saucepan, saute onions in remaining olive oil until tender. Add garlic and eggplant. Stir, and add 1/4 cup of water. Allow to cook until eggplant is tender. Add tomatoes and thyme. Mix, and cook until the juices have evaporated. Then, turn off stove, and add rosemary, parsley, and turmeric. Stir, and add Parmesan cheese.
Arrange breasts in a large serving dish, and top evenly with the tomato-eggplant sauce. Serve immediately.
Serves approximately 6.
Monday, July 10, 2006
Vegetable Lo Mein
My quick, easy, and tasty spin to the Chinese restaurant favorite will be sure to satisfy any noodle craving! The green onions add a light, healthy, and colorful kick, along with the savory flavors of the vegetable stock.
Vegetable Lo Mein
16 oz. spaghetti package, or 16 oz. rice noodles
3/4 cup vegetable stock
3 green onion stalks
3 cloves garlic
soy sauce, to taste
2 tablespoons extra-virgin olive oil
Cook spaghetti or noodles according to package directions.
In a large wok, saute garlic in olive oil until tender. Add
spaghetti, soy sauce, and stock. Stir, and cook until most of stock
has evaporated, and add green onion. Stir, and let cook for an
additional 1-2 minutes, or until all stock has evaporated. Let stand
for 1 minute, and serve.
Serves approximately 4.
Vegetable Lo Mein
16 oz. spaghetti package, or 16 oz. rice noodles
3/4 cup vegetable stock
3 green onion stalks
3 cloves garlic
soy sauce, to taste
2 tablespoons extra-virgin olive oil
Cook spaghetti or noodles according to package directions.
In a large wok, saute garlic in olive oil until tender. Add
spaghetti, soy sauce, and stock. Stir, and cook until most of stock
has evaporated, and add green onion. Stir, and let cook for an
additional 1-2 minutes, or until all stock has evaporated. Let stand
for 1 minute, and serve.
Serves approximately 4.
Wednesday, July 05, 2006
Butter Chicken
Butter chicken is an excellent way to experiment with Indian food if you have never tried it, and is also great for people who already enjoy Indian cuisine. It's versatility with the adjustable spicy flavors (simply add more or less chili powder) and delicious deep tomato flavors will please every palate.
Butter Chicken
1 6 oz. can tomato paste
1 pint heavy cream
2 cloves garlic
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breast, cubed
salt
2 tablespoons turmeric powder
1 tablespoon red mirch powder (Indian chili powder)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/4 cup cilantro leaves, finely chopped (optional)
In a large pot, saute ginger and garlic with butter and olive oil over medium-high heat until browned. Add chicken breast cubes, stir until the meat is coated with the ginger, olive oil, and garlic. Cook for about 3 minutes, or until slightly underdone. Add heavy cream, and stir. Allow to come to boil, and add tomato paste, and thoroughly mix. Let it come to a boil, and add turmeric, chili powder, and salt. Check to make sure chicken has properly cooked. Top with cilantro, allow to cool for 1 minute, and serve with rice or pita bread. Enjoy!
Serves approximately 4.
Butter Chicken
1 6 oz. can tomato paste
1 pint heavy cream
2 cloves garlic
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breast, cubed
salt
2 tablespoons turmeric powder
1 tablespoon red mirch powder (Indian chili powder)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/4 cup cilantro leaves, finely chopped (optional)
In a large pot, saute ginger and garlic with butter and olive oil over medium-high heat until browned. Add chicken breast cubes, stir until the meat is coated with the ginger, olive oil, and garlic. Cook for about 3 minutes, or until slightly underdone. Add heavy cream, and stir. Allow to come to boil, and add tomato paste, and thoroughly mix. Let it come to a boil, and add turmeric, chili powder, and salt. Check to make sure chicken has properly cooked. Top with cilantro, allow to cool for 1 minute, and serve with rice or pita bread. Enjoy!
Serves approximately 4.
Tuesday, July 04, 2006
Forget the Ketchup! Hot Dogs with Tomato and Basil Topping
Forget the ketchup at your next barbecue! This topping is a flavorful alternative to traditional hot dog toppings and is a great way to eat your veggies!
Forget the Ketchup! Hot Dogs with Tomato and Basil Topping
12 premium hot dogs
12 hot dog buns
2 cups diced Roma tomatoes
1 small onion
2 cloves garlic
1/2 cup basil leaves
salt and black pepper
1 tablespoon extra-virgin olive oil
Grill hot dogs until tender.
Finely chop basil leaves.
Saute garlic and onions in olive oil until browned and tender over medium-high heat in medium saucepan. Add tomatoes, salt, and black pepper. Cook until water is evaporated, and add basil leaves. Stir, and serve over hot dogs in the bread.
Serves approximately 12.
Forget the Ketchup! Hot Dogs with Tomato and Basil Topping
12 premium hot dogs
12 hot dog buns
2 cups diced Roma tomatoes
1 small onion
2 cloves garlic
1/2 cup basil leaves
salt and black pepper
1 tablespoon extra-virgin olive oil
Grill hot dogs until tender.
Finely chop basil leaves.
Saute garlic and onions in olive oil until browned and tender over medium-high heat in medium saucepan. Add tomatoes, salt, and black pepper. Cook until water is evaporated, and add basil leaves. Stir, and serve over hot dogs in the bread.
Serves approximately 12.
4th of July Dessert
My red, white, and blue dessert will be a hit at 4th of July parties, as well as any other summer gatherings. Delicious summer berries highlight the dish, with sweet vanilla undertones.
4th of July Dessert
1 32 oz. container vanilla-flavored yogurt
1 pint blueberries
1/2 pint raspberries
mint leaves, for garnish (optional)
Pour yogurt into a large serving dish. Add blueberries, and raspberries. Stir until thoroughly blended. Garnish bowl with mint leaves. Serve, and enjoy!
Serves approximately 6.
4th of July Dessert
1 32 oz. container vanilla-flavored yogurt
1 pint blueberries
1/2 pint raspberries
mint leaves, for garnish (optional)
Pour yogurt into a large serving dish. Add blueberries, and raspberries. Stir until thoroughly blended. Garnish bowl with mint leaves. Serve, and enjoy!
Serves approximately 6.
Friday, June 30, 2006
15 Bean and Vegetable Stew
This stew has a hearty and rich flavor. It is great for gettin' cozy and warm in the cold winter months. Ok, ok... it's not winter, but maybe you're a polar bear!
15 Bean and Vegetable Stew
1 cup vegetable stock
1 tablespoon dried thyme
1 bay leaf
salt and black pepper
4 cups water
2 medium carrots
2 medium potatoes
1 stalk celery
1 cup canned diced tomatoes, with their juices
1 medium onion
3 cloves garlic
1/2 cup parmesan cheese
4 tablespoons extra-virgin olive oil
1 pound 15 beans (dried) combination
1 tablespoon turmeric powder
Cook beans according to package directions.
In a stock pot, combine carrots, celery, onion, garlic, potatoes, and olive oil. Stir, let cook for 5 minutes, then add vegetable stock. Allow to cook for 7 minutes, then add water, salt, black pepper, and thyme. Add beans. Stir, and add tomatoes and bay leaf. Let the stew boil for 45 minutes on medium to low heat. Once done cooking, take the stock pot off the burner, and add turmeric powder and parmesan cheese. Stir. Remove bay leaf, and let stand for 3 minutes, then the stew is ready to eat!
Serves approximately 4.
15 Bean and Vegetable Stew
1 cup vegetable stock
1 tablespoon dried thyme
1 bay leaf
salt and black pepper
4 cups water
2 medium carrots
2 medium potatoes
1 stalk celery
1 cup canned diced tomatoes, with their juices
1 medium onion
3 cloves garlic
1/2 cup parmesan cheese
4 tablespoons extra-virgin olive oil
1 pound 15 beans (dried) combination
1 tablespoon turmeric powder
Cook beans according to package directions.
In a stock pot, combine carrots, celery, onion, garlic, potatoes, and olive oil. Stir, let cook for 5 minutes, then add vegetable stock. Allow to cook for 7 minutes, then add water, salt, black pepper, and thyme. Add beans. Stir, and add tomatoes and bay leaf. Let the stew boil for 45 minutes on medium to low heat. Once done cooking, take the stock pot off the burner, and add turmeric powder and parmesan cheese. Stir. Remove bay leaf, and let stand for 3 minutes, then the stew is ready to eat!
Serves approximately 4.
Tuesday, June 27, 2006
Cheese Cracker Scrambled Eggs
Eggs are an excellent side dish, main dish, breakfast food, dinner item, or lunch time favorite. My cheese cracker scrambled eggs taste just like a savory cheese cracker, and are also great as a side dish, or just as a quick delicious snack!
Cheese Cracker Scrambled Eggs
12 eggs
1 cup cheddar cheese
salt and black pepper
1 tablespoon turmeric powder
Crack eggs into a large mixing bowl. Add salt, black pepper, and turmeric. Whisk together, and meanwhile, heat large frying pan over medium heat. Add mixture to medium hot frying pan, and top with cheddar cheese. Begin stirring so the cheese mixes well with the eggs. Continue to stir until eggs are cooked to the firmness desired. Serve and enjoy!
Serves approximately 5.
Cheese Cracker Scrambled Eggs
12 eggs
1 cup cheddar cheese
salt and black pepper
1 tablespoon turmeric powder
Crack eggs into a large mixing bowl. Add salt, black pepper, and turmeric. Whisk together, and meanwhile, heat large frying pan over medium heat. Add mixture to medium hot frying pan, and top with cheddar cheese. Begin stirring so the cheese mixes well with the eggs. Continue to stir until eggs are cooked to the firmness desired. Serve and enjoy!
Serves approximately 5.
Seasoned Pan-Seared Pork Chops
These lightly seasoned chops are my Easter dinner favorite, and have a hint of lemon flavors. They are also a great way to entertain guests and family.
Seasoned Pan-Seared Pork Chops
4 10 oz. bone-in pork chops
1 tablespoon dried ground thyme
1 tablespoon extra-virgin olive oil
salt and black pepper
Season both sides of the pork chops with thyme, black pepper, and salt.
In a large oven-safe stainless steel or iron-cast frying pan, add olive oil and heat over medium-low heat. Add chops once the pan and olive oil have heated, and cook for about 25 minutes, or until that side has thoroughly cooked and browned. Turn the chops over, and finish in a 350 degree oven until the chops have been thoroughly cooked, or about 20 minutes. Once out of the oven, let cool for about 3 minutes, and serve.
Serves approximately 4.
Seasoned Pan-Seared Pork Chops
4 10 oz. bone-in pork chops
1 tablespoon dried ground thyme
1 tablespoon extra-virgin olive oil
salt and black pepper
Season both sides of the pork chops with thyme, black pepper, and salt.
In a large oven-safe stainless steel or iron-cast frying pan, add olive oil and heat over medium-low heat. Add chops once the pan and olive oil have heated, and cook for about 25 minutes, or until that side has thoroughly cooked and browned. Turn the chops over, and finish in a 350 degree oven until the chops have been thoroughly cooked, or about 20 minutes. Once out of the oven, let cool for about 3 minutes, and serve.
Serves approximately 4.
Mushroom Ragu Rotini
Mushroom lovers, rejoice! This rich and versatile dish is a delicious accompaniment to meals as a side dish, or may be used as a main dish. With the hearty mushroom flavors and hints of nutty parmesan cheese taste, it's sure to please any mushroom lover!
Mushroom Ragu Rotini
1 12 oz. bag of rotini pasta
1/2 cup heavy cream
4 tablespoons extra-virgin olive oil
3 cloves garlic
1/2 cup flat-leaf Italian parsley
2 cups of mushrooms: combination of white button and portobello
1 tablespoon dried thyme
salt and black pepper to taste
2 tablespoons tomato paste
1/3 cup parmesan cheese
Boil pasta until al dente.
Finely chop parsley.
Saute garlic in olive oil in medium sized pot over high heat until slightly brown. Reduce heat to medium-high, add mushrooms, saute. Add additional olive oil, if necessary. Once water is released, add tomato paste, thyme, salt, and black pepper. Mix, then add heavy cream. Add pasta. Turn off stove, add parmesan cheese, and mix. Top with parsley. Serve immediately.
Serves approximately 5.
Mushroom Ragu Rotini
1 12 oz. bag of rotini pasta
1/2 cup heavy cream
4 tablespoons extra-virgin olive oil
3 cloves garlic
1/2 cup flat-leaf Italian parsley
2 cups of mushrooms: combination of white button and portobello
1 tablespoon dried thyme
salt and black pepper to taste
2 tablespoons tomato paste
1/3 cup parmesan cheese
Boil pasta until al dente.
Finely chop parsley.
Saute garlic in olive oil in medium sized pot over high heat until slightly brown. Reduce heat to medium-high, add mushrooms, saute. Add additional olive oil, if necessary. Once water is released, add tomato paste, thyme, salt, and black pepper. Mix, then add heavy cream. Add pasta. Turn off stove, add parmesan cheese, and mix. Top with parsley. Serve immediately.
Serves approximately 5.
Vegetarian Manicotti
Stuffed pastas are a great main course. I love my vegetarian manicotti because it's a delicious way to enjoy the often high-fat traditional version without losing flavor. The herbs and olive oil add a great wholesome flavor, and the dish fills you up without the extra fat.
Vegetarian Manicotti
1 container low-fat or reduced-fat ricotta cheese (16 oz.)
4 tablespoons extra-virgin olive oil
1 tablespoon dried herbs, combination of basil, thyme, and oregano
1/4 cup flat-leaf Italian parsley
1 cup baby spinach
3/4 cup grated Parmesan cheese
salt and black pepper to taste
1 1/2 cup shredded reduced-fat mozzarella cheese
3 cups marinara sauce
1 egg
manicotti pasta (1 package, or about 12 shells)
Boil the manicotti until slightly underdone (a little less than al dente), or about 5 minutes. It will finish cooking in the oven in the upcoming steps.
Finely chop parsley and spinach. Then mix the ricotta cheese and olive oil with the chopped parsley and spinach in a large mixing bowl. Add parmesan cheese, salt, black pepper, dried herbs, and egg to the mixture.
Coat the bottom of a 12 x 9 glass baking dish with 1 cup of marinara sauce. Stuff the manicotti with the mixture, and arrange in baking dish. Top with remaining marinara sauce, and then mozzarella cheese. Cover dish with aluminum foil. Bake for 45-60 (or until cheese is thoroughly melted) minutes in a 375 degree oven. Allow the dish to cool for 2-3 minutes, then enjoy!
Serves approximately 5.
Vegetarian Manicotti
1 container low-fat or reduced-fat ricotta cheese (16 oz.)
4 tablespoons extra-virgin olive oil
1 tablespoon dried herbs, combination of basil, thyme, and oregano
1/4 cup flat-leaf Italian parsley
1 cup baby spinach
3/4 cup grated Parmesan cheese
salt and black pepper to taste
1 1/2 cup shredded reduced-fat mozzarella cheese
3 cups marinara sauce
1 egg
manicotti pasta (1 package, or about 12 shells)
Boil the manicotti until slightly underdone (a little less than al dente), or about 5 minutes. It will finish cooking in the oven in the upcoming steps.
Finely chop parsley and spinach. Then mix the ricotta cheese and olive oil with the chopped parsley and spinach in a large mixing bowl. Add parmesan cheese, salt, black pepper, dried herbs, and egg to the mixture.
Coat the bottom of a 12 x 9 glass baking dish with 1 cup of marinara sauce. Stuff the manicotti with the mixture, and arrange in baking dish. Top with remaining marinara sauce, and then mozzarella cheese. Cover dish with aluminum foil. Bake for 45-60 (or until cheese is thoroughly melted) minutes in a 375 degree oven. Allow the dish to cool for 2-3 minutes, then enjoy!
Serves approximately 5.
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