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Category: Meat Free

Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup

butternut-squash-soup2 T. butter or margarine

1 medium onion, chopped (1/2 C.)

1 butternut squash (2 lb), peeled, cubed

2 C. water

1/2 tsp. dried marjoram leaves

1/4 tsp. ground black pepper

1/8 tsp. ground red pepper (cayenne)

4 chicken bouillon cubes

1 package (8 oz) cream cheese, cubed

 

In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.  In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.  Cover; cook on Low heat setting 6 to 8 hours.  In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese and whisk well. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.

 

Yield: 6 servings

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Boo’s Butternut Squash Mac-n-Cheese

Boo’s Butternut Squash Mac-n-Cheese

1 lb. macaroni with ridges, such as tubettini or mini penne rigate

2 T. extra virgin olive oil (EVOO)

2 T. unsalted butter

2 T. chopped fresh thyme, plus a few sprigs for garnish

1/2 medium onion

3 T. all-purpose flour

2 C. chicken stock or broth

1 10oz box frozen cooked butternut squash, defrosted

1 C. cream or half-and-half

2 C. grated sharp cheddar cheese

1/2 C. grated Parmigiano-Reggiano

1/4 tsp. nutmeg

Fresh ground black pepper to taste

boo

Heat a pot of water to boil for the pasta. Salt the water, then add the pasta and cook al dente. While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the EVOO and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand-held grater or microplane. Cook the grated onions for a minute or 2, then add the flour and cook together for a minute or 2 more. Whisk in the stock, then add the butternut squash and cook until warmed through and smooth. Stir in the cream and bring the sauce to a bubble. Stir in the cheeses in a figure-eight motion and season the completed sauce with salt, nutmeg, and pepper. Taste to adjust seasonings. Drain the cooked pasta well and combine with the sauce.

 

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Sweet Onion and Gorgonzola Pizza

Sweet Onion and Gorgonzola Pizza

2 T. extra-virgin olive oil (approx)

2 large sweet onions, thinly sliced

1/4 C. granulated sugar

1/4 C. balsamic vinegar

1/4 tsp. salt

1 prepared pizza crust (12 inches/30 cm)

2 T. pine nuts

4 tsp. chopped fresh sage

8 oz gorgonzola cheese, crumbled

 

In large skillet, heat half of the oil over medium-high heat; cook onions, stirring occasionally, for 10 to 12 minutes or until starting to turn golden.  Add sugar and vinegar; cook over medium heat, stirring occasionally, for 20 minutes or until almost no liquid remains. Remove from heat; stir in salt. Let cool. Place pizza crust on baking sheet; brush with remaining oil. Spread onions over top; sprinkle with pine nuts, sage and cheese. Bake in 400°F (200°C) oven for 7 to 10 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.

 

 

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Buckwheat Pasta with Cabbage, Caraway Seeds, and Fontina

Buckwheat Pasta with Cabbage, Caraway Seeds, and Fontina

2 T. (1/4 stick) unsalted butter

1 small yellow onion, thinly sliced

1 tsp. caraway seeds

6 sage leaves, thinly sliced

4 C. (1/2 small head) shredded Savoy cabbage

2 T. plus 1/2 tsp. salt

1/4 tsp. freshly ground black pepper

12 ounces pizzoccheri (buckwheat noodles, see above; substitute fresh egg tagliatelle if unavailable)

1/2 lb. Fontina from Val d’Aosta, rind removed and cubed

1 C. freshly grated Parmigiano Reggiano

 

Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until wilted, about 5 minutes. Stir in the caraway seeds and sage leaves, cook 1 more minute, and add the cabbage. Season with 1/2 tsp. of the salt and the pepper, and cook, stirring often, until the cabbage is limp and lightly browned in spots, about 10 minutes, adding a bit of water by the spoonful as needed to prevent the cabbage from burning or drying out.  Meanwhile, bring 4 quarts of water to a boil. Add the pizzoccheri and the remaining 2 T. of salt, and cook until al dente. Drain, reserving 1/2 C. of the cooking water.  Transfer the pizzoccheri to a deep serving bowl. Stir in the sautéed cabbage and onion, the reserved pasta cooking water, the Fontina, and the Parmigiano. Adjust the salt if necessary and serve hot.

 

 

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Dandelion Green Gumbo with Good Thyme Rice

Dandelion Green Gumbo with Good Thyme Rice

4 T. extra-virgin olive oil, divided

1 C. white rice, such as Carolina brand

6 C. chicken or vegetable stock

4 to 5 sprigs fresh thyme

2 T. butter

4 cloves garlic, finely chopped

3 to 4 ribs celery from the heart, chopped with greens

1 red bell pepper, chopped

1 large yellow onion, chopped

Salt and pepper

1 tsp. sweet paprika, 1/3 palm full

1 bay leaf, fresh or dried

3 T. all-purpose flour

1 bottle pale beer

3 to 6 tsp. hot sauce (recommended: Frank’s Red Hot) medium to spicy heat level

1 T. Worcestershire sauce, eyeball it

1 (15-oz.) can petite diced, crushed or stewed tomatoes

4 to 5 C., 2 bundles, dandelion greens, stemmed and chopped

1/4 tsp. grated nutmeg

2 tsp. lemon zest

2 scallions, finely chopped

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Heat a sauce pot over medium heat. Add 2 T. extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 C. stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender. Heat a soup pot over medium to medium high heat. Add 2 T. extra-virgin olive oil, 2 turns of the pan, and 2 T. butter to the pot. When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste. Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.

 

 

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Stuffed Grape Leaves

Stuffed Grape Leaves

No Greek meze table is complete without dolmades, the family of stuffed vine or cabbage leaves and vegetables such as tomatoes, eggplants and zucchini. These popular rice-filled grape leaves, known as dolmades, are usually served at room temperature with lemon wedges or yogurt. One 8-ounce jar of grape leaves should provide enough for filling and lining the pan.

 

1 C. long-grain white rice, preferably basmati rice

1/4 C. currants

1/4 C. pine nuts, optional

3/4 C. olive oil

2 C. finely chopped yellow onions

1 tsp. salt, plus salt to taste

1 C. finely chopped green onions

1 tsp. ground allspice

1 tsp. ground cinnamon

1/2 C. peeled, seeded, chopped and drained tomatoes (fresh or canned), optional

1/2 C. chopped fresh flat-leaf (Italian) parsley

1/4 C. chopped fresh mint or dill

3/4 C. hot water

Freshly ground pepper

36 grape leaves preserved in brine, plus grape leaves for lining pan, optional

2 C. boiling water

Fresh lemon juice, plus lemon wedges for serving

 

Place the rice in a bowl, add cold water to cover and let stand for 30 minutes. At the same time, place the currants in a small bowl, add hot water to cover and let stand for 30 minutes until plumped. Drain the rice and currants and set aside. Meanwhile, if using the pine nuts, preheat an oven to 350 degrees F. Spread the nuts in a small pan and place in the oven until toasted and fragrant, 6-8 minutes. Set aside.

In a large sauté pan over medium heat, warm 1/2 C. of the olive oil. Add the yellow onion and the 1 tsp. salt and sauté until softened, about 5 minutes. Add the green onions and sauté until softened, about 5 minutes longer. Add the allspice, cinnamon and drained rice and cook, stirring, until the rice is opaque, about 4 minutes. Add the chopped tomatoes (if using), parsley, mint or dill, currants and hot water and cook, uncovered, until the water is absorbed and the rice is about half cooked, about 10 minutes. Stir in the pine nuts, if using. Season to taste with salt and pepper. Let cool. Rinse the grape leaves in cool water and cut off the stems. Working in batches, lay them out on a table, shiny side down. Place a T.ful of the rice filling near the stem end of each leaf, fold the bottom end over the filling, then fold in the sides and roll up. Do not roll too tightly, as the rice will expand during cooking. Set aside, seam side down. When all of the filling has been used, select a baking pan or large, deep frying pan that will hold the stuffed grape leaves in a single layer and line with more grape leaves, if using. Arrange the stuffed grape leaves in the pan, seam sides down. Place a heavy plate on top to keep the leaves from unrolling while cooking, then pour the boiling water and the remaining 1/4 C. olive oil around the leaves. Cover and simmer gently over very low heat until the rice and leaves are tender, about 45 minutes. Remove from the heat and remove the plate. Sprinkle with a little lemon juice, let cool, then serve with lemon wedges. Or cover and refrigerate for up to 2 days; bring to room temperature before serving.

 

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Swiss Chard Tart

Swiss Chard Tart

2 lb. Swiss chard, washed and spun dry

4 T. extra-virgin olive oil

1 Spanish onion, thinly sliced

2 garlic cloves, thinly sliced

1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 C.

3 large eggs

Salt and freshly ground black pepper

1 C. freshly grated Parmigiano-Reggiano

1 C. bread crumbs

 

Preheat the oven to 350 degrees F. Bring 8 quarts water to a rolling boil and add 2 T. salt. Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside. In a 12-inch saucepan, heat 3 T. olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool. Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 T. of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine. Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 C. bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs. Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.

 

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Mini Pepper Nachos with Corn, Black Beans and Avocado

Mini Pepper Nachos with Corn, Black Beans and Avocado

pepernachos2/3 cup corn (grilled, charred, fresh, thawed or canned)

2/3 cup black beans

2/3 cup pico de gallo or your favorite salsa

1 medium avocado, diced

salt and pepper to taste

1 pound mini peppers, halved and seeded

1 cup cheddar cheese, shredded

1/4 cup green onions or cilantro (optional)

 

Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve optionally garnished with green onions or cilantro.

 

Note: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.

 

Yield: 4 servings:

Calories: 382

Fat: 19g

Fiber: 10g

West African Groundnut Stew

West African Groundnut Stew

2 C. chopped onions

2 T. peanut or vegetable oil

½ tsp. cayenne or other ground dried chiles

1 tsp. pressed garlic cloves

2 C. chopped cabbage

3 C. cubed sweet potatoes (1-inch cubes)

3 C. tomato juice

1 C. apple or apricot juice

1 tsp. salt

1 tsp. grated peeled fresh ginger root

1 T. chopped fresh cilantro (optional)

2 chopped tomatoes

1 ½-2 C. chopped okra

½ C. natural peanut butter

 

Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

 

 

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Scrambled Egg Turnovers

Scrambled Egg Turnovers

eggover1 small zucchini, shredded

Salt and pepper

6 eggs

1/4 teaspoon dried oregano

2 tablespoons unsalted butter

2 ounce sheet puff pastry, thawed and halved lengthwise

1 1/2 cups shredded cheddar cheese

4 3/4-inch-thick tomato slices

 

Preheat the oven to 425 degrees. Place the zucchini in a bowl and season with salt; let stand for 5 minutes. Squeeze with paper towels to dry. In a medium bowl, beat together 5 eggs, the oregano and 1/2 teaspoon each salt and pepper. In a small bowl, beat together the remaining egg with 1 tablespoon water.   In a large nonstick skillet, melt the butter over medium heat. Pour in the oregano-egg mixture and scramble for 1 minute; transfer to a plate.   On a work surface, brush the edges of the puff pastry with some egg wash. Working with 1 piece at a time, arrange one-quarter of the scrambled eggs on one side of the pastry and top with one-quarter each of the zucchini and cheese, then 1 tomato slice. Fold over the pastry and press the edges to seal; transfer to a parchment-lined baking sheet and brush with more egg wash. Repeat with the remaining ingredients to make 3 more pastries.  Bake until the pastries are puffed and golden-brown, 20 to 25 minutes.

Spinach Filo Pie

Spinach Filo Pie

One of Greece’s best-known dishes, this pie can also be served as a side dish or in larger portions as a main dish. T. of the same mixture can be used to fill tiropetes, little triangles folded from 3-inch (7.5-cm) strips cut lengthwise from filo sheets and brushed with clarified butter; they bake in 10-15 minutes.

 

1 1/2 lb spinach

3 T. olive oil

1/2 C. chopped green onions

1/2 C. chopped fresh flat-leaf (Italian) parsley

1/2 C. chopped fresh dill

3/4 lb feta cheese, crumbled

1 C. cottage cheese, if needed

3 eggs, lightly beaten

1 tsp. freshly grated nutmeg

18 sheets filo dough, thawed in the refrigerator if frozen

1/2 C. clarified unsalted butter, melted

 

Remove the stems from the spinach, chop the leaves coarsely and rinse well in several changes of water. Drain and set aside. In a large frying pan over medium heat, warm the olive oil. Add the green onions and sauté until tender, about 5 minutes. Transfer to a bowl. Add the spinach to the same pan and place over high heat. Cook, turning the spinach with tongs or a fork, until wilted, about 4 minutes. (The leaves will wilt in their own moisture.) Transfer to a sieve and drain well, pressing out the excess moisture with the back of a spoon. Chop the spinach coarsely. Add it to the green onions, then stir in the parsley, dill and feta cheese. If the feta is salty, add the cottage cheese to mellow the overall flavor. Add the eggs and nutmeg and stir well. Season to taste with salt and pepper. Set aside. Butter an 11-by-16-by-2 1/2-inch baking dish. Remove the filo sheets from their package, lay them flat on a work surface and cover with a damp towel or plastic wrap to prevent them from drying out. Lay a filo sheet in the prepared dish and brush it lightly with the butter. Top with 8 more filo sheets, brushing each one with butter. Spread the spinach mixture evenly over the filo layers. Then top with the remaining 9 filo sheets, again brushing each sheet lightly with the butter, including the top sheet. Cover and refrigerate the pie for 30 minutes so the butter will set. Meanwhile, preheat an oven to 350 degrees F. Using a sharp knife, cut the pie into 16 equal pieces. Bake until golden brown, about 30 minutes. Remove from the oven and let stand for 5 minutes. Recut the pieces and serve hot.

 

 

 

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Roasted Red Pepper and Mushroom Soup

Roasted Red Pepper and Mushroom Soup

6 Red bell peppers, roasted

8 T. (1 stick) unsalted butter

2 large onion, chopped

2 cloves garlic, minced, or more if you think more is good

4 large carrots, peeled and chopped

1 large baking potato, peeled and chopped

2 firm, ripe pears, peeled and chopped.

6 or 7 large mushrooms, chopped

5 C. rich chicken stock

1 T. chopped fresh parsley

Salt and freshly ground pepper

Creme fraiche or sour cream and Fresh herb sprigs for garnish

 

Roast and peel peppers. Halve, seed, and chop flesh. Melt butter in a large pot; add onion and garlic and sauté for 10 minutes. Add carrots, potato, and red pepper; sauté 10 more minutes. Add pears, stock, parsley and mushrooms. Bring to a boil and simmer 20 minutes, until vegetables are just tender. Season with salt and pepper. Puree soup in batches in a food processor or blender. Return to the pot and heat through. Ladle into bowls and decoratively blat some sour cream or creme fraiche onto the top. Sprinkle with herbs

 

Green Chili and Tortilla Casserole

Green Chili and Tortilla Casserole

2 flour tortillas (approximately 6 inch diameter)

2 fresh green chili peppers

1 bell pepper

1/2 C. low fat or nonfat milk

1 oz. low fat or nonfat shredded cheddar cheese

1 tsp. dried parsley

4 oz. liquid egg whites

 

Preheat oven to 375 degrees F. Dice green chili pepper and bell pepper, set aside. Spray a casserole dish with cooking spray. Tear tortilla into bite-sized pieces and spread over the bottom of the casserole. Top with half of the chopped green chili and bell pepper, and half of the cheese. Repeat layering. Combine liquid egg whites, milk and parsley and gently pour over casserole. Bake uncovered for 30 minutes, or until knife inserted in the center comes out clean.

 

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G McK Chickpea Burgers

G McK Chickpea Burgers

410g tin chickpeas, drained and rinsed

410g tin red kidney beans, drained and rinsed

1 carrot, trimmed, peeled and finely grated

1 small onion, peeled and finely grated

50g sunflower seeds

2 tbsp tahini, drained of any excess oil before measuring

1 garlic clove, peeled and chopped

1 handful chopped fresh coriander

1 tbsp wheat-free vegetable bouillon powder

Method

 

Preheat oven to 220°C/Gas 7.  Place all the ingredients in a food processor and blend for 5-10 seconds, until the mixture is fairly coarse (you can use a hand-held blender). Push the mixture down with a spatula and blend for a further 10 seconds.  Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls.  Line a large baking tray with greaseproof paper. Place the balls on the tray and flatten slightly with the back of the spoon.  Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest. Serve with sweet potato wedges and a crunchy raw salad of mangetout, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice

 

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Garlic Chives Bubble & Squeak

Garlic Chives Bubble & Squeak

2 C. cooked, mashed Potato

½ C. Cabbage or Kale, cut into fine slices

4 oz. Cheddar, grated

1 Egg, beaten

2 T. Garlic Chives, finely chopped

Nutmeg

Salt & Pepper

Flour, to coat

Light Olive Oil

2 Garlic Chive Flower Heads, optional, to garnish

 

Mix together potato, cabbage, cheese, egg, chives and nutmeg; season with salt and pepper to taste. Divide and shape into 8 patties. Chill for an hour in the refrigerator. Once cold, coat each patty in flour. Heat oil in a frying pan until quite hot. Gently lower patties into the oil and fry about 3 minutes on each side. Carefully remove from pan; patties are prone to fall apart. Drain on paper towels and serve hot scattered with chive flowers if available.

 

 

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Canastitas Caprese (Open-faced Empanadas with Tomato, Basil and Mozzarella)

Canastitas Caprese (Open-faced Empanadas with Tomato, Basil and Mozzarella)

12 empanada shells

3 small tomatoes, chopped

6 oz. mozzarella cheese, diced

10 basil leaves, chiffonade [thinly sliced]

kosher salt and freshly ground black pepper to taste

Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Form a ½-inch pleat by pinching together the side of the empanada shell. Fold the pleat over and press firmly against the edge of the dough. Continue to pleat and fold the empanada shell in this manner until it forms a basket shape.

HowtoShapetheCanastita

Place it on the baking sheet, covered with a slightly dampened dish towel. Repeat the shaping process with the rest of the empanada shells. Evenly divide half of the cheese cubes among the canastitas, followed by all of the chopped tomato and basil. Sprinkle a tiny pinch of salt and a grind of pepper over each canastita. Top the canastitas with the remaining cheese.  Bake in the oven for about 15 minutes or until the dough and cheese turn lightly golden brown. Allow the canastitas to cool for 5 minutes before serving. Tips: Roma tomatoes work well in this recipe because they’re not too juicy, but you can use any sort of flavorful garden tomato for the canastitas. You may want to deseed and/or drain the juice from the tomatoes once they’re chopped to keep the canastitas from getting too watery. Also, be generous with the filling — the ingredients cook down considerably in the oven.

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Zuppa & White Beans

Zuppa & White Beans

1 lb dry white beans

1 med white onion, chopped

3 garlic cloves, crushed

salt

4 whole sage leaves

3/4 C. olive oil

2 celery stalks, chopped

2 carrots, chopped

1 med red onion, chopped

1 sprig rosemary, leaves chopped and stem discarded

3 T. tomato paste

1 bunch Swiss chard, washed, stems trimmed, chopped

1 head cabbage, shredded

Black pepper

 

Soak the beans overnight in water, enough to cover beans. Drain beans and place in a 6-8 qt pot with water to cover beans. Add white onion, garlic, salt and sage and boil for 30 min, until beans are tender. Drain the beans, reserving the cooking water. Puree half the beans in a food processor and add to the reserved water. To a hot skillet add 1/2 cup oil and saute celery, carrots, red onion, and rosemary for 5 min. Add tomato paste and 1 T water. Puree this mixture and add to the pureed beans. Add Swiss chard and cabbage and cook 30 min. Add the reserved whole beans, remainder of oil, and salt & pepper and cook for 20 more min.

 

 

from The Mediterranean Prescription

 

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Baked Penne with Zucchini

Baked Penne with Zucchini

2 C whole wheat penne (6 oz)

2 tsp extra virgin olive oil

2 med zucchini (1 lb total), cut into sm cubes

3/4 lb green beans, trimmed and cut diagonally in half

1 can (14.5 oz) no-salt-added diced tomatoes

1 C tomato-basil pasta sauce (10 g sugar or less per 1/2 c)

1/2 C water

1/2 tsp salt-free italian seasoning

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

1/2 C shredded reduced-fat mozzarella cheese (2 oz)

2 tbsp grated Parmigiano-Reggiano cheese

 

Preheat oven to 375 degrees F. Prepare pasta per package directions (reduce cooking time by 2 to 3 minutes). Drain. Heat oil in large nonstick skillet over medium-high heat. Add zucchini and green beans. Cover and cook, stirring occasionally, 8 minutes or until vegetables are lightly browned. Stir in tomatoes (with juice), pasta sauce, water, Italian seasoning, salt, and pepper. Cover and simmer 4 minutes. Transfer half of the pasta into 2-quart baking dish coated with cooking spray. Top with half of the vegetable mixture. Add remaining pasta and vegetables. Sprinkle with cheeses. Cover and bake 30 minutes or until bubbly. Uncover and bake 10 minutes longer.

 

 

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Wild Mushroom Ravioli with Eggplant and Goat Cheese

Wild Mushroom Ravioli with Eggplant and Goat Cheese

 

1 to 1 1/4 lb. eggplant: 4 (5 to 6-inch) Japanese eggplant or 1 small, firm eggplant

2 T. extra-virgin olive oil, 2 turns of the pan

3 cloves garlic, chopped

Salt and pepper

1 (12-oz.) package fresh wild mushroom ravioli

2 medium vine ripe tomatoes, about 8 oz.

8 oz. goat cheese, to crumble

1 C., 20 leaves, fresh basil leaves, torn or shredded

 

Place a pot of water on the stove to boil for pasta. Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall. Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook. Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender. While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper. Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 oz. of cheese, crumbled, per portion.

 

 

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Pasta with Red Wine, Shallots and Zucchini Sauce

Pasta with Red Wine, Shallots and Zucchini Sauce

For Pasta:

3 1/4 C. all-purpose flour

4 eggs

For Sauce:

2 small zucchini

2 1/2 oz butter

2 shallots, chopped

1/2 C. juices from a roast or beef stock

3/4 C. dry red wine

1/3 C. freshly grated parmesan cheese

Salt

 

FOR PASTA: Work the flour with the eggs to form a dough and roll out into a thin sheet. Cut the pasta into 2 in squares; roll each square around a pencil-shaped stick and then roll it over the comb (a rectangular wooden frame about 8×4 in with fine wooden strips across it positioned very close together). This gives the classic ridged macaroni. If you do not have a pasta comb you can roll the pasta over a cylindrical grater.  FOR SAUCE: Finely slice the zucchini, salt them and let them sweat for at least 30 minutes and then dry them. Melt 3 T. of the butter in a saucepan. Add half the shallots, the meat juices and wine; stir and cook over low heat. In a skillet, gently fry the remaining shallots and the zucchini for a few seconds in the remaining butter.  TO SERVE: Cook the garganelli for about 5 minutes and drain them when al dente. Add to the shallot and wine sauce and add the Parmesan. Serve. Garnished with the zucchini and shallots.

 

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Croatian Å trukli: Steamed and Baked Cheese Pies

Croatian Å trukli: Steamed and Baked Cheese Pies

Å trukli is a wonderful main course that you can accompany with a salad of raw, steamed or roasted vegetables. It is also ideal for picnics and the ultimate finger food for parties. It freezes well, so bake more and store for a quick meal or snack.

strukliPhyllo pastry:

4 cups bread or all-purpose flour, plus more as needed

1 1/2 teaspoons salt

2 tablespoons vinegar

1/3 cup olive oil, plus more for brushing the phyllo

3 tablespoons vodka (optional)

2/3 cup water or more, as needed

Cornstarch for rolling the phyllo

 

Filling:

3 cups crumbled Ricotta

3 cups crumbled Feta cheese

1 cup thick (Greek) yogurt

3 large eggs

1-3 teaspoons MaraÅŸ pepper or a good pinch of crushed red pepper flakes (plenty of freshly ground black pepper works as well)

2-3 tablespoons chopped fresh or dried Greek oregano (optional)

 

Topping:

1 1/2 cups sour cream or thick yogurt with 2-3 tablespoons of milk

1 large egg

 

Make the phyllo: Place the flour and salt in a food processor. Pulse a few times to mix. With the motor running add the vinegar, olive oil and vodka, if using, then add just enough water to make a soft dough. Let the dough rest in the processor for 15 minutes. Process the dough for 3 minutes longer, or until it is smooth and slightly elastic. Remove and let rest, covered, for 20 to 30 minutes.  Make the filling: In a bowl whisk together the cheeses, the yogurt and the eggs.  Roll the phyllo: On a lightly floured surface, knead the dough briefly, until it is smooth and very elastic, adding a little more flour if it is sticky. Divide the dough into 3 pieces. Cover 2 of them with plastic wrap. With a long rolling pin, on a large working surface roll out the dough as thin as possible, dusting the board and the dough often with cornstarch to prevent it from sticking to the pin or table. You need to make a 25-inch round, thin sheet. It doesn’t need to be a perfect circle.  Preheat the oven to 375°F. Line a baking sheet with parchment paper. Prepare a double steamer. You can also fill a large pot with 2 inches of water and place a basket or colander inside. Brush the phyllo sheet with olive oil and stretch it a little to make it oval. Spread one third of the filling evenly over the phyllo, leaving a 1 inch margin from the edge. Sprinkle with pepper and oregano, if you like. Fold the phyllo on the two longer sides of the oval over the filling. Starting from the bottom, fold about 3 inches of the phyllo and filling over itself, brush with some olive oil and fold again (two large spatulas will help you lift and fold evenly). Brush the folded phyllo with olive oil and fold again to cover all the filling and make a log 18-20 inches long. With a spatula cut into 7 or 8 pieces.  Carefully transfer the pie pieces to the steamer basket; depending on the size of the steamer you will have to steam in 2 or 3 batches. Wipe clean the working surface and roll out the second sheet of phyllo. Spread with half the remaining filling, roll and divide the log as above. Repeat with the last sheet of phyllo as above.  Bring the water in the steamer to a boil. Cover the basket with a loose fitting lid and steam the pieces for 15-20 minutes, or until the pies feel firm to the touch. Transfer to the baking sheet and continue steaming the rest.  In a bowl whisk together the sour cream (or yogurt and milk) with the egg. Pour about 1 tablespoon of the mixture over each piece of pie and bake for 25 minutes, or until golden brown. Let cool for 5 minutes and serve.

Portobello Paillards with Spinach, White Beans & Caramelized Onions

Portobello Paillards with Spinach, White Beans & Caramelized Onions

portobello-paillards-with-spinach-white-beans4 T. extra-virgin olive oil, divided

1 large red onion, halved and thinly sliced

1/2 tsp. freshly ground pepper, divided

1/4 tsp. salt, divided

1/3 C. 1% milk

1/2 C. plain dry breadcrumbs

4 portobello mushroom caps, 3-4 inches in diameter

3 cloves garlic, minced

1 pound spinach, tough stems removed

1 15-ounce can white beans, rinsed

3/4 C. vegetable broth

1/2 C. grated Manchego, Gruyere or Parmesan cheese

 

Heat 1 T. oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until brown, 8 to 10 minutes. Reduce heat to very low, season with 1/4 tsp. pepper and 1/8 tsp. salt. Continue cooking, stirring occasionally, until caramelized, about 15 minutes Transfer to a bowl and keep warm. Meanwhile, place milk in a small bowl and place breadcrumbs on a large plate. Dip each mushroom cap in milk, then dredge in the breadcrumbs. Heat 1 T. oil in a large nonstick skillet over medium heat. Add mushrooms, gill-side down. Place a heavy, heatproof plate or pie pan on top of the mushrooms and cook until golden brown, pressing down on the plate periodically to flatten them, about 6 minutes. Carefully remove the plate using an oven mitt or tongs, add 1 T. oil to the pan and turn the mushrooms over. Replace the plate and cook, pressing the plate once or twice, until the mushrooms are golden brown and cooked through, 5 to 6 minutes more. Remove from heat; cover to keep warm. Heat the remaining 1 T. oil in a Dutch oven over medium-high heat. Add garlic and cook until fragrant, 20 to 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Stir in beans, broth and the remaining 1/4 tsp. pepper and 1/8 tsp. salt. Cook, stirring occasionally, until heated through, 1 to 2 minutes. Cut each mushroom into thin slices and serve over the spinach. Top with the reserved onions and cheese.

 

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Marinated Grilled Portobello Mushrooms with Spicy Pepper Sauce

Marinated Grilled Portobello Mushrooms with Spicy Pepper Sauce

4 cloves garlic, chopped
2 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 tsp. cracked black pepper
1/4 C. red wine vinegar
2/3 C. extra virgin olive oil

6 large Portobello mushrooms

1 C. red wine
3 cloves garlic, chopped
2 shallots, chopped
2 C. roasted vegetable stock

1 jalapeño pepper, roasted, peeled, stemmed, and seeded

2 Anaheim peppers, roasted, peeled, stemmed, and seeded

1 tsp. ground coriander

2 tsp. ground toasted cumin seeds

1 t chopped cilantro

2 tsp. unsalted butter

Salt

Freshly ground black pepper

 

To prepare the marinade, put all of the ingredients in a small bowl and whisk together. Remove the stems from the portabellos and discard them. Place the mushroom caps in a large bowl, pour the marinade over them, and toss well. Let marinate for at least 30 minutes. To prepare the sauce, put the red wine, garlic, and shallots in a medium saucepan and reduce over high heat until about 1/3 C. of liquid remains, about 4 minutes. Add the vegetable stock and peppers, decrease the heat to medium, and reduce until about half of the liquid remains. Purée the sauce in the pan with a handheld blender. Alternatively, transfer the sauce to the bowl of a food processor and blend, then return to the pan. Season to taste with the coriander, cumin, and cilantro. Add the butter, and stir well. Season to taste with the salt and pepper. Keep warm. To prepare the mushrooms, oil the grill racks and heat the grill to very hot. Remove the mushrooms from the marinade, letting the excess marinade drain off, and place the caps on the grill. Grill on each side for 3 to 4 minutes, or until tender. To serve, divide the mashed potatoes or polenta among the serving plates. Top with the mushrooms and pour some of the sauce over them. Serve immediately with the remaining sauce in a bowl on the side.

 

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Wild Leek Pasta Sauce for One

Wild Leek Pasta Sauce for One

wild20leek20pasta1 T. olive oil

1 clove garlic, minced

5 or 6 wild leeks, chopped

Handful of cherry or grape tomatoes

Parmesan cheese (optional)

 

In a small skillet, heat olive oil until it shimmers. Add garlic and wild leeks and cook until leeks are almost tender, about 5 minutes. Add tomatoes and cook until they start to break down, about 10 minutes. Pour sauce over cooked pasta and garnish with Parmesan cheese, if using.

 

 

Brussels Sprout and Mushroom Ragout with Herb Dumplings

Brussels Sprout and Mushroom Ragout with Herb Dumplings

ragoutMushroom stock (about three C.)

4 tsp. olive oil

2 medium to large onions, sliced about 1/2 inch thick

3/4 lb. white, cremini, shiitake or a mixture of mushrooms, rinsed and sliced thickly on a diagonal

3 T. chopped parsley

1 T. chopped tarragon

1 plump garlic clove, minced

1/2 large lemon

1 lb. brussels sprouts, halved or quartered

 

Herb Dumplings:

1 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

3/4 C. milk, heated with 3 T. butter or oil

3 T. mixed chopped parsley and tarragon

1 egg

 

As mushroom stock simmers, bring a pot of water to boil for the Brussels sprouts.  Heat oil in a wide, nonstick skillet. Add onions and cook over medium heat, stirring frequently, until aromatic and nicely colored (about 12 minutes). Raise heat to high and add mushrooms, herbs and garlic to pan. Squeeze lemon juice over mushrooms and sauté until mushrooms are browned, 5-7 minutes, then reduce heat to low. To the pan of boiling water, add salt, then Brussels sprouts and boil until nearly tender, about 4-6 minutes. Drain. Add to pan of onions and mushrooms, and then add mushroom stock. At this point, you can turn off the heat until the dumplings are ready. Mix flour with baking powder and salt. Pour in milk, herbs and egg, and stir quickly together with a fork. Add the dumpling batter in spoonfuls to the ragout, making 12 small dumplings in all (you’ll have batter left over). Cover pan with tented foil, bring everything to a simmer and cook for 10 minutes. Serve in soup plates, with three dumplings in each bowl.

 

 

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Wild Mushroom Quesadillas with Warm Black Bean Salsa

Wild Mushroom Quesadillas with Warm Black Bean Salsa

2 T. extra-virgin olive oil, 2 turns of the pan, plus some for drizzling

16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced

12 shiitake mushrooms, thinly sliced, stems discarded

Coarse black pepper and salt

1 T. (a few sprigs) fresh thyme leaves, chopped, or 1 tsp. dried

4 large flour tortillas, 12 inches in diameter

2 C. shredded sharp white cheddar

Salsa:

1 T. extra-virgin olive oil, 1 turn of the pan

1 small onion, chopped

2 cloves garlic, chopped

1 jalapeno pepper, seeded and chopped

1 can black beans, drained

1 C. frozen corn kernels

1/2 C. sun-dried tomatoes in oil, chopped

1/2 C. smoky barbecue sauce

Salt and freshly ground black pepper

 tm1c39_quesadillas_salsa_lg

Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet. Season mushrooms with black pepper, salt and thyme. Sauté the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat.  Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish.  Heat a griddle pan or large nonstick skillet over medium to medium high heat. Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over. Sprinkle 1/2 C. sharp cheddar over 1/2 of the flour tortilla. Cover the cheese with 1/4 of the cooked sliced mushrooms. Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.  Cut each quesadilla into wedges and serve with warm salsa for topping.

 

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Flatbread with Arugula, Asparagus, and Fried Eggs

Flatbread with Arugula, Asparagus, and Fried Eggs

mare_flatbread_with_arugula_asparagus_and_fried_eggs_h1 cup (packed) fresh spinach (about 2 ounces)

1 cup (packed) arugula leaves (about 2 ounces) plus additional (for garnish)

1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional (for brushing)

4 garlic cloves, coarsely chopped

1 cup (or more) warm water (110°F to 115°F), divided

1 tablespoon honey

2 1/4-ounce packets active dry yeast

3 cups all purpose flour

1/4 teaspoon coarse kosher salt

Cornmeal (for sprinkling)

8 ounces fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices

8 ounces asparagus; thin stalks cut into 1/2-inch pieces, thick stalks cut into 1/4- to 1/3-inch pieces

2 large ears of corn, husked, kernels cut from cobs

2/3 cup fresh peas or frozen peas, thawed

3/4 cup ricotta cheese (not drained)

8 large eggs

Parmesan cheese shavings

 

Place spinach in microwave-safe bowl. Sprinkle with water. Microwave until wilted, about 20 seconds. Drain, pressing on spinach to release liquid. Place spinach, 1 cup arugula, 1/2 cup oil, and garlic in blender. Blend until coarse puree forms. Transfer pesto to small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Stir 1/4 cup warm water and honey in small bowl. Stir in yeast. Let stand until foamy, about 10 minutes. Place flour and coarse salt in stand mixer fitted with dough hook attachment. Add 3/4 cup warm water and yeast mixture. Mix on medium speed until dough comes together and pulls away from sides of bowl, adding more water by tablespoonfuls if too dry, about 2 to 3 minutes. Brush large bowl with oil. Form dough into ball. Place in bowl; turn to coat. Cover with plastic; place in warm draft-free area until doubled in volume, about 1 hour. Place pizza stone or baking sheet in oven (if using rimmed baking sheet, invert sheet, rim side down). Preheat oven to 500°F. Knead dough in bowl. Cover and let rise again until doubled in volume, about 45 minutes. Divide dough into 4 equal portions. Form each portion into ball. Place on floured work surface; cover with plastic wrap and let rest 10 minutes. Sprinkle rimless baking sheet with cornmeal. Working with 1 ball at a time, roll out dough on floured surface to 12×7-inch oval. Transfer to sheet. Spread 2 tablespoons pesto over dough, leaving 1/2-inch plain border. Sprinkle 1/4 of potatoes, 1/4 of asparagus, 1/4 of corn, and 1/4 of peas over pesto. Spoon three 1-tablespoon dollops ricotta over vegetables. Slide pizza onto stone; bake until crust is golden brown on bottom and around edges, 10 to 12 minutes. Meanwhile, brush nonstick skillet with oil; heat over medium heat. Crack 2 eggs into skillet; cook just until whites are set but yolks are still runny, about 3 minutes. Transfer pizza to work surface. Place 2 fried eggs atop pizza. Scatter shaved Parmesan and arugula leaves over. Cut pizza into wedges and serve. Repeat with remaining dough, pesto, potatoes, asparagus, corn, peas, ricotta, and eggs.

 

 

 

 

 

Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes

Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes

1 1-lb. loaf French bread, cut into 1 1/2-inch pieces

1 lb. asparagus, trimmed, cut into 1 1/2-inch lengths

6 large eggs

2 C. whole milk

2 tsp. salt

1 tsp. ground black pepper

2 C. grated Gruyère cheese

2 C. grated Swiss cheese

1 C. grated Parmesan cheese

1/3 C. chopped fresh chives

1/3 C. chopped fresh parsley

1/3 C. chopped fresh marjoram

 

Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out. Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well. Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces. Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.

 

 

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Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream

rollups16 cremini caps, cleaned with a damp towel and finely chopped in food processor

1 small yellow-skinned onion, finely chopped

2 cloves garlic, minced

2 T. (2 turns around the pan) extra-virgin olive oil

1 (10-oz.) package frozen chopped spinach, defrosted and squeezed dry

Salt and pepper

1/4 tsp. ground nutmeg or the equivalent of freshly grated

2 C. part skim ricotta

8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)

1 C. fat free chicken broth

8 oz. Gorgonzola, crumbled

1/2 C. (3 turns around the pan) heavy cream

1 to 1 1/2 C. shredded mozzarella

Serving suggestions:

Steamed asparagus (2 small or 1 large bundle asparagus)

Broiled tomatoes (4 vine-ripe tomatoes)

 

In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet. Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with steamed asparagus and broiled tomatoes.

 

Steamed Asparagus Tips:

2 small or 1 large bundle asparagus

 

While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.

 

Roasted Tomatoes:

4 vine-ripe tomatoes

 

Split 4 vine ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.  Serve alongside your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

 

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Double-Cheese Penne with Sausage & Hot Cherry Peppers

Double-Cheese Penne with Sausage & Hot Cherry Peppers

penneKosher salt

2 T. plus 1 tsp. extra-virgin olive oil

3/4 lb. dried penne or ziti

1 lb. sweet Italian sausage (4 or 5 links), casings removed

2 large cloves garlic, minced (about 2 tsp.)

1 can (28 oz.) whole peeled tomatoes

2 or 3 pickled Italian hot cherry peppers (from the jar), cored, seeded, and diced (about 1-1/2 Tbs.)

2/3 C. freshly grated Parmigiano-Reggiano (about 2-1/2 oz.); more for sprinkling

Freshly ground black pepper

8 oz. shredded low-moisture part-skim mozzarella (about 2 C.)

 

In a large covered pot, bring 4 quarts salted water to a boil. Lightly grease an 8×11-inch baking dish or 6 individual (1-1/2 C.) gratin dishes with 1 tsp. of the olive oil. Add the penne or ziti to the boiling water and cook until it’s just tender but still firm to the tooth, about 11 minutes. Drain the pasta well and return it to its cooking pot. Meanwhile, heat the remaining 2 Tbs. oil in a large straightsided skillet over medium-high heat. When the oil is hot, add the sausage, let it sit for a minute, and then start stirring and breaking it into bite-size pieces with the side of a slotted metal spoon. Cook until lightly browned, another 2 to 3 minutes. Transfer to a plate using the slotted spoon. Add the garlic to the pan, season with salt, and cook, stirring constantly, until it colors slightly, about 30 seconds. Add the tomatoes and their juices and cook at a rapid simmer, stirring occasionally and breaking up the tomatoes with the spoon, for 5 minutes so the sauce thickens slightly. Meanwhile, position an oven rack about 6 inches from the broiler element and heat the broiler on high. Stir the sausage and its juices, the diced peppers, and 1/3 C. of the Parmigiano into the sauce. Cook, stirring, until the sausage is cooked through, 3 to 5 minutes. Taste for salt and pepper. Pour the sauce over the cooked pasta in the pot and stir well. Spread the pasta and sauce evenly in the baking dish or gratin dishes. Sprinkle with the mozzarella and the remaining 1/3 C. Parmigiano. Put the baking dish or gratin dishes on a baking sheet and broil until the cheese melts and browns in places, 2 to 4 minutes. (check often to be sure they don’t burn). Serve immediately with more Parmigiano, if you like.

 

 

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Whole Wheat Fusilli with Swiss Chard and Balsamic-Roasted Onions

Whole Wheat Fusilli with Swiss Chard and Balsamic-Roasted Onions

2 red onions, sliced lengthwise into thin wedges

2 T. balsamic vinegar, plus more later for serving, according to taste. (Use the best vinegar you can afford.)

Coarse sea or river salt

4 T. extra virgin olive oil

1 1/2 tsp. dry thyme

1 pound Swiss chard, trimmed (i.e. only use the leafy parts)

1 pound whole wheat fusilli

4 large garlic cloves, minced

2 T. pine nuts

fusiliHeat your oven to 350 degrees F. In a large bowl, toss the onion slices with the thyme, 2 T. olive oil, 1/4 tsp. salt and 2 T. balsamic vinegar. Spread the oven on a baking pan and roast them for 30 to 40 minutes, until they’re soft and caramelized. Stir them after 20 minutes of roasting. Bring a large pot of water to boil. Add 1 T. salt. When the water returns to a boil add the chard and cook for 2 minutes, or until wilted and tender. Using tongs, remove the chard from the water and drain in a colander. Bring the water to a boil again and cook the pasta according to the package instructions.  While the pasta cooks, heat the remaining 2 T. of olive oil in a large pan. Add the garlic and cook for about 1 minute over medium heat, just until it’s fragrant. Add the pine nuts and cook for 1 more minute. Add the swiss chard and 1/4 C. of the pasta water, then cook for about 5 minutes, stirring frequently. Add the roasted onion slices and cook until they are heated through. Drain the pasta and transfer it to a large serving bowl. Add the vegetable mixture and toss. Season with extra balsamic vinegar, if you like. Serve immediately.

 

 

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Madhur Jaffreys Indian Chickpea Stew (Khattay Chanay)

Madhur Jaffreys Indian Chickpea Stew (Khattay Chanay)

2 19-oz. cans chickpeas

3 T. olive oil

2 medium onions, peeled and finely chopped

6 cloves garlic, peeled and crushed to a pulp

1 T. peeled and finely grated fresh ginger

2 tsp. ground cumin

2 tsp. ground coriander

1/4 tsp. ground turmeric

1/8 to 1/2 tsp. cayenne pepper (use according to taste or leave out)

1 C. canned chopped tomatoes with juice

2 C. water

1/2 tsp. salt

 

Drain the chickpeas, discarding the liquid. Rinse the chickpeas well and leave in a strainer. Heat the oil in a pan on medium-high heat. When hot, add the onions and sauté for about 4-5 minutes, or until onions are lightly browned. Add the garlic and ginger and stir for about 30 seconds. Turn down heat to medium. Add the cumin, coriander, turmeric, and cayenne. Stir for 30 seconds. Add the chopped tomatoes and their juice. Stir for a minute. Add 2 C. water, the salt, and the chickpeas. Stir and bring to a boil. Cover, turn heat low and simmer gently for 10 minutes.

 

 

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Grape Leaves Stuffed with Bulgur or Cracked Wheat and Cumin

Grape Leaves Stuffed with Bulgur or Cracked Wheat and Cumin

1 1/2 C. cracked wheat

4 C. finely chopped green onion

3 large, extra-ripe tomatoes, grated (see Note)

1/2 C. extra-virgin olive oil

Salt and freshly ground black pepper to taste

2 heaping tsp. ground cumin

1 C. snipped fresh dill

1/2 C. chopped fresh mint

One 10-oz. jar grape leaves in brine

Juice of 1 large lemon, plus more to taste

 

Combine the cracked wheat, onion, tomatoes, and olive oil in a large bowl. Season with salt, pepper, and the cumin. Cover and let rest for 2 hours, then mix in the dill and mint. While the wheat mixture is resting, drain the grape leaves and rinse well in a colander. Bring a large pot of water to a rolling boil and blanch the grape leaves, in batches if necessary, for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim the tough stems off the leaves and set aside the ones that are either very small or torn. Place a heaping tsp. of filling in the bottom center of each leaf on the table. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam side down in the pot, snugly next to each other, in layers. Pour the lemon juice over them, then pour in enough water to barely cover the surface of the dolmathes. Cut a piece of parchment to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Simmer until the leaves and cracked wheat are tender and the pot juices absorbed, about 50 minutes. Remove from the heat and serve. Note: How to Grate Tomatoes This is one of the great rustic techniques of the Greek kitchen. Have ready a hand grater, preferably one with coarse teeth. Make sure the tomatoes are washed and dried. Hold the grater over a plate or shallow bowl. Hold each tomato from the stem end and grate it along the coarse openings of the grater until all that remains is the tomato’s skin, flat and wide open. What you are left with are the pulp, the seeds, and the juice. As for the seeds, most traditional cooks aren’t bothered by them.

 

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Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

buckwheat+crepe+spinach1 tsp. Extra Virgin Olive Oil
1 1/2 pounds assorted fresh mushrooms (10 C.)
Kosher Salt
Freshly Ground Black Pepper
1 tsp. Minced Garlic
2 tsp. Balsamic Vinegar
2 C. Fresh Baby Spinach
2 oz fresh mozzarella cheese cut into 1/2 inch cubes
1 Recipe Basic Crepes or eight 8-inch whole wheat tortillas
1/4 C. finely shredded Parmesan Cheese

Basic Crepes Recipe: In a blender, combine 2 eggs; 2/3 C. water; 1/2 C. low-fat milk (I use Soy); 1 tsp. Extra Virgin Olive Oil; 1 tsp. Herbs De Provence; 1/4 tsp. Kosher Salt; 1/8 tsp. freshly ground black pepper. Add 1 C. Whole Wheat Flour. Cover and blend on low speed until combined; blend on high speed for 1 minute. Pour into a medium bowl; cover lightly and let stand at room temperature for 30 minutes. I used this time to make the filling. The batter should be the consistency of heavy cream. If too thick, thicken with a little water or milk. To make crepes, lightly coat an 8-inch nonstick skillet with flared sides with nonstick olive oil cooking spray. Preheat skillet over medium-low heat until a drop of water sizzles. Spoon in about 1/4 C. of the batter; lift and tilt the skillet to spread batter. Cook for 2 to 3 minutes or until browned on bottom and top looks dry. Carefully turn crepe; cook about 1 minute more or until the bottom is lightly browned but crepe is still pliable. Carefully invert onto waxed paper. Repeat with remaining batter. Makes 8 crepes.

In a very large skillet heat the olive oil over medium-high heat. add the mushrooms; cook for 8 to 10 minutes or until golden brown, stirring occasionally. Season to taste with kosher salt and pepper. Add the garlic; cook for 1 minute. Add the balsamic vinegar; cook and stir for 1 minute more. Add spinach, cheese, and basil; cook and stir for 1 to 2 minutes or until spinach is wilted. Preheat broiler. Divide mushroom mixture among crepes or tortillas, using about 1/2 C. for each and spooning along the centers. Roll up crepes or tortillas. Place in a broiler proof 13x9x2 inch baking pan. Sprinkle with Parmesan cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until the cheese starts to brown.

 

Yield: 4 servings

Calories: 381

Fat: 15g

Fiber: 8g

 

 

 

Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

6 C. (1-inch) cubed peeled kabocha or butternut squash (about 2 1/4 pounds)

1 large red bell pepper, cut into 1-inch pieces

1 1/2 T. olive oil, divided

Cooking spray

1 tsp. salt, divided

1 tsp. chopped fresh or 1/4 tsp. dried rosemary

1/4 tsp. freshly ground black pepper

2 (4-ounce) packages goat cheese

1/2 C.  dry breadcrumbs

1 pound uncooked fettuccine

1/4 tsp. crushed red pepper

2 garlic cloves, minced

Rosemary sprigs (optional)

 meatfre1e

Preheat oven to 425°. Place squash and bell pepper in a large bowl. Add 1 T. oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 tsp. salt, rosemary, and black pepper. Bake at 425° for 40 minutes, stirring once. Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 C. pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 tsp. oil, remaining 1/2 tsp. salt, red pepper, and garlic, tossing to coat. Place 1 1/4 C. pasta in each of 8 shallow bowls; top each serving with about 1/2 C. squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.

 

 

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Swiss Chard Bundles With Sun Dried Tomato and Ricotta

Swiss Chard Bundles With Sun Dried Tomato and Ricotta

1 1/2 oz. sun-dried tomatoes

1/2 C. pine nuts, toasted

2 large bunches Swiss chard

1/4 C. extra-virgin olive oil, plus more for drizzling and brushing

1 large yellow onion, finely chopped

Coarse salt and freshly ground pepper

2 C. whole-milk ricotta cheese

 

Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 C. packed). Set aside. Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside. Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves.  Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 C. s). Set aside. In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool. Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine. Place a blanched leaf face down on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 C. of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling.  Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.

 

Yield:

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Really, Really, Ridiculously Good-tasting Chickpea Burgers

Really, Really, Ridiculously Good-tasting Chickpea Burgers

14oz. canned chickpeas, rinsed and drained

1 large garlic clove, finely chopped (originally recipe calls for 1 full clove)

Small handful of chopped parsley

1 tsp. Middle Eastern spice mix (or, 1 tsp. each of ground coriander, cinnamon and ground cumin)

1 tsp. paprika

2 T. wholemeal flour, plus extra

1 egg

2 T. uncooked rolled oats (add more if the mixture is too wet)

2T. cooked couscous (not essential; it was leftover from last night’s dinner)

Large handful of cooked roast pumpkin (again, leftover from last night)

1/2 a small red onion, chopped

Olive oil for frying

 

Put all ingredients into a food processor and whiz until smooth. The mixture definitely shouldn’t be dough-like, but it shouldn’t be too wet that it falls apart easily. Put some of the extra flour onto a plate and use an ice cream to scoop (even easier if you have a scoop that flicks out the balls) to make the patties. Flour your hands and dip the balls into the flour and shape them into rounds and flatten. Fry over medium-high heat for about 3-4 minutes each side or until golden. When done, drain on a paper towel.

 

 

Yield:

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Pita Pizza Wedges with Mozzarella, Tomatoes and Arugula

Pita Pizza Wedges with Mozzarella, Tomatoes and Arugula

4 Plum Tomatoes, finely diced over a bowl to save juices

1 small Red Onion, finely minced

1 T. EVOO

Salt and Pepper

4 7” Pitas

2 C. shredded Mozzarella Cheese

½ C. fresh Arugula, chopped

 

Preheat oven to 350. Add onions, oil, salt and pepper to taste to the tomatoes; toss and rest for 15 minutes.  Using a sharp knife, split pitas all around perimeter to make 2 circles.  Place on baking sheet and top each with a spoonful of cheese.  Bake until pitas begin to brown and crisp and cheese is melted, about 8 to 10 minutes.  Remove from oven and allow to cool a bit.  Top each with a little tomato mixture and sprinkle with arugula; serve warm.

 

from The Diabetes Menu Cookbook

 

Yield: 8 servings

Calories: 169

Fat: 7g

Fiber: 2g

 

Conchigliette al forno (Baked Shells)

Conchigliette al forno (Baked Shells)

6 ounces portabella mushrooms, cleaned and trimmeBaked-Shellsd
1 stick unsalted butter
1 teaspoon kosher salt
½ cup white wine
One cup of Chicken broth
2 cups finely shredded radicchio
2½ cups heavy cream
½ cup freshly grated Parmigiano-Reggiano
½ cup coarsely shredded fontina
½ cup crumbled Gorgonzola
2 teaspoons mascarpone cheese
6 leaves fresh sage, chopped
1 pound conchigliette rigate (pasta shells)

Preheat the oven to 500 degrees F. Bring a pot of salted water to a boil. Slice the mushrooms about ¼-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and ¼ teaspoon salt. Sauté over medium heat, add half cup of dry white wine stirring frequently, add one cup of chicken broth until they are cooked through, 15 to 20 minutes. In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage. Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine. Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1½ to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes. Garnish with fresh Italian parsley, but do not cook the parsley in the pasta.

One Pot Garlic Parmesan Pasta

One Pot Garlic Parmesan Pasta

IMG_0715edit1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.