I hope that the weather where you are is nice. It's been raining for weeks where I am. If only someone could figure out how to ship some of this to California to help out their drought. In the meantime, since we do have to eat, here are six vegetarian recipes to try. Enjoy!
FAVA BEAN AND PASTA TOSS
This recipe comes from the April 2005 issue of Vegetarian Times. It begins, “A versatile main dish, this works well as a warm entrée or a hearty salad. If you choose the salad option, try garnishing the dish with diced avocados. Pass with toasted focaccia sprinkled with garlic and olive oil.” Serves 6 in 30 minues or less.
To view this online, click here.
1 cup uncooked whole wheat spiral pasta
1 19-oz. can fava beans, drained and well rinsed
1 15.5-oz. can artichoke hearts, drained, well rinsed and chopped
1 6-oz. jar water-packed roasted red peppers, drained, well rinsed and diced
2 pieces oil-packed sun-dried tomatoes, drained and diced
1 Tbs. pesto
Salt and freshly ground black pepper to taste
1 cup shredded part-skim mozzarella cheese
Bring large pot of lightly salted water to a boil, and cook pasta according to package directions. Drain and rinse.
Meanwhile, put beans, artichoke hearts and red peppers in large mixing bowl. Stir together tomatoes and pesto, and stir into bean mixture. Season with salt and pepper. Add pasta, toss mixture and top with mozzarella cheese.
nutritional information Per SERVING: Calories: 250; Protein: 15 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 5 mg; Sodium: 620 mg; Fiber: 8 g; Sugar: 2 g
SOUTHWESTERN CHOPPED SALAD
This also comes from the April 2005 issue of Vegetarian Times, and begins, “Lunches get a big flavor kick with this colorful combination, guaranteed to dazzle family and friends. Pass the salad, and serve it with warmed flour or corn tortillas and lemonade.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 cup frozen corn kernels, cooked and cooled
1 avocado, diced
1 pint grape tomatoes
1 red bell pepper, diced
1 jalapeño chile, minced, optional
1 15.5-oz. can pinto beans, drained and well rinsed
4 hard-boiled eggs, chopped
1 cup crumbled tortilla chips, preferably lime-flavored
2 Tbs. olive oil
2 Tbs. fresh lime juice
1 tsp. chili powder, or to taste
1 Tbs. sugar, or more to taste
Salt and freshly ground black pepper to taste
Combine corn, avocado, tomatoes, bell pepper, jalapeño, if using, beans, eggs and tortilla chips in large salad bowl.
Stir together oil, lime juice, chili powder, sugar, salt and pepper until combined. Pour over salad mixture, and toss to combine. Serve.
nutritional information Per SERVING: Calories: 290; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 2 g; Carbohydrates: 33 g; Cholesterol: 140 mg; Sodium: 330 mg; Fiber: 7 g; Sugar: 6 g
ROSEMARY RATATOUILLE FRITTATA
This one, from the November 2012 issue of Vegetarian Times, page 32, starts off, "Most ratatouille recipes call for seasoning the vegetable combination with a blend of herbs. Here, the mixture is flavored simply with fresh rosemary so that the vegetables take center stage." It can be viewed online here.
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
2 tsp. finely chopped fresh rosemary, plus 4 small sprigs for garnish
1 small Japanese eggplant (4 oz.), cubed
1 small zucchini (4 oz.), cubed
1 small onion, diced (1 cup)
1/2 large red bell pepper, cubed
1/2 cup canned crushed tomatoes
2 1/2 tsp. red wine vinegar, divided
8 large eggs
Preheat oven to 400°F. Coat ovenproof nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add garlic and chopped rosemary. Cook 30 seconds. Add eggplant, zucchini, onion, and bell pepper. Sauté 2 minutes. Add tomatoes, 1 tsp. vinegar, and 1/2 cup water. Cover; cook 8 minutes.
Whisk together eggs and remaining 1 1/2 tsp. vinegar in bowl.
Scrape ratatouille into bowl. Recoat skillet with cooking spray, and return to medium-high heat. Pour in eggs, and cook 1 minute. Spoon 2 cups ratatouille over eggs. (Reserve any remaining ratatouille for another use.) Place skillet in oven, and bake 8 minutes, or until set.
Loosen frittata from skillet using heat-proof spatula. Slide out onto platter. Cut into 4 wedges, garnish each with rosemary sprig, and serve.
nutritional information Per Wedge: Calories: 219; Protein: 14 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 8 g; Cholesterol: 372 mg; Sodium: 172 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free
SUMMER CORN AND PEACH PITA
This is from the July/August 2015 issue of Vegetarian Times, page 34. It begins, “If you can find fresh chervil for these simple sandwiches, by all means, use it—the delicate flavor of the aromatic her complements summer corn and peaches.” Serves 6 in 30 minutes or less.
To view this online, click here.
3 cups fresh or frozen corn kernels
3 peaches, cut into 8 slices each
3 cups arugula
1/2 cup coarsely chopped fresh chervil or basil
1/2 cup crumbled feta cheese
1 large shallot, thinly sliced
3 Tbs. lime juice
2 Tbs. olive oil
3 pita breads, halved
Bring 6 cups salted water to a boil. Add corn, and cook 2 minutes. Drain, rinse under cold water, and drain again. Toss corn with peaches, arugula, chervil, feta, shallot, lime juice, and oil in large bowl. Fill each pita half with 1 1/3 cups corn-peaches mixture.
nutritional information Per Pita half: Calories: 259; Protein: 9 g; Total Fat: 9 g; Saturated Fat: 3 g; Carbohydrates: 41 g; Cholesterol: 11 mg; Sodium: 320 mg; Fiber: 5 g; Sugar: 12 g
TOMATO-MOZZARELLA SALAD
I'm frequently amazed at where I find good recipes. This one is from Florence Fabricant in The New York Times's emailed newsletter. Serves 6 in 20 minutes (not including marinating time).
To view this online, click here.
Ingredients
2 pounds ripe plum tomatoes
1 pound fresh mozzarella cheese
1/3 cup extra-virgin olive oil
1/4 cup finely minced fresh basil
1 tablespoon drained capers
Generous pinch hot red pepper flakes
Freshly ground black pepper
Preparation
Dice the tomatoes into one-inch pieces. Place in a bowl.
Dice the mozzarella into one-half-inch pieces. Add to the tomatoes along with the rest of the ingredients and gently fold everything together.
Allow salad to marinate an hour at room temperature, then serve.
PUMPKIN PIE SMOOTHIE
Finally, this is from the Share: Reader Recipe column in November 2013 issue of Vegetarian Times, page 12. And while most of us think of pumpkin as a fall/winter flavor, I love pumpkin enough to eat it throughout the year.
This recipe begins, “Jen Galfano, of West Chester, Pa., created this festive drink as a post-exercise treat. 'I’m a big fan of pumpkin pie,” she says, “but I only like the inside of the pie and not the crust, so this smoothie was the perfect solution—I feel like I’m drinking pie for breakfast.'” And what do I say about this recipe? Yum!
To view this online, click here.
1 cup unsweetened soymilk or almond milk
1/2 cup pumpkin purée
1/4 cup graham cracker crumbs
1 banana, sliced and frozen
1 Tbs. agave nectar
1/2 tsp. ground cinnamon
1 pinch salt
Freshly grated nutmeg, for sprinkling
Blend soymilk, pumpkin purée, graham cracker crumbs, banana, agave nectar, cinnamon, salt, and 1/2 cup crushed ice in blender until smooth. Sprinkle with nutmeg.
nutritional information Per 1-cup serving: Calories: 199; Protein: 6 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 175 mg; Fiber: 5 g; Sugar: 22 g
Showing posts with label Rosemary Ratatouille Frittata. Show all posts
Showing posts with label Rosemary Ratatouille Frittata. Show all posts
Monday, August 3, 2015
Friday, July 24, 2015
Friday Food
Finally, Friday! Here are six recipes to help you through the weekend. Enjoy!
CHERRY VANILLA CRISP
This comes from The Baker Chick. I absolutely love her newsletter; if you haven't signed up to receive it, you should! Really nice recipes, some talk about each recipe, etc. (Yes, this is an endorcement; no, I'm not getting compensated for that.)
Anyway, this recipe yields 8 to 10 servings.
To view this online, click here.
Ingredients
4 cups fresh pitted cherries
1/4-1/2 cup granulated sugar*
2 tablespoons cornstarch
1 tablespoon vanilla bean paste or extract
1 stick plus 1 tablespoon of butter, melted (9 tablespoons)
3/4 cup brown sugar
3/4 cup old-fashioned whole-rolled oats (not quick cook or instant)
3/4 cup all-purpose flour
pinch of cinnamon
pinch of salt
Instructions
Preheat oven to 350F.
In an 8x8 baking dish or 9 inch pie dish, gently toss together the cherries, sugar, cornstarch and vanilla.
In a small bowl, toss together the brown sugar, oats, flour, cinnamon, pinch of salt and melted butter. Stir with a fork until evenly moistened and crumbly. Sprinkle over the cherries.
Place baking dish on top of a cookie sheet to prevent drips. Bake for 45-55 minutes, or until fruit is bubbly and the topping is crispy and golden.
Serve warm with vanilla ice cream!
GROWN UP MAC AND CHEESE
This comes from Ina Garten, The Food Network's Barefoot Contessa. Total Time: 1 hr 10 min; Prep: 10 min; Cook: 1 hr; Yield: 2 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/grown-up-mac-and-cheese-recipe.print.html?oc=linkback
Ingredients
4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves
Directions
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
BERRY RHUBARB CRUMB PIE
This comes from The Baker Chick. Yields 1 9-inch pie.
To view this online, click here.
Ingredients
1 Single Layer of Pie Crust
6 cups of berries, sliced if needed (I used strawberries, raspberries and blackberries)
1 cup of diced rhubarb
zest of 1 lemon
1 cup sugar
1/4 cup instant tapioca
heavy cream or milk for brushing on the crust
For the topping:
1 cup flour
1/3 cup brown sugar
3 1/2 tablespoons butter, melted
Instructions
Preheat oven to 425F. In a large bowl gently toss the berries with the tapioca, sugar, and lemon zest- set aside.
Roll the Pie Crusts out to an 11 inch round and drape it into a 9 inch pie dish. Trim and crimp the edges. Pour the berries into the crust.
In a medium-sized bowl, combine the flour, brown sugar, and butter. Stir together until crumbly. Sprinkle over the top of the pie.
Bake at 425F for 15 minutes and then reduce the heat to 350F. Bake for another 30-35 minutes or until the crust and crumble are golden. (I suggest placing a cookie sheet under the pie to catch any juicy drips.)
Let the pie cool before slicing. (The cooler the pie, the more solid the slice will be!)
MEXICAN RICE
This comes from FamilyTime.com, and begins, “A 'side of Mexico' sure to enhance any Mexican meal.” Serves: 8; Prep Time: 5 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
2 tablespoons butter or margarine
1 cup long grain white rice
1/2 cup onion, chopped
2 cloves garlic, finely chopped
1 16-oz. Jar ORTEGA® Thick & Chunky Salsa, medium
1 1/4 cups water
1 large carrot, peeled and shredded
1/2 cup frozen peas, thawed (optional)
Directions
Melt butter in large saucepan over medium heat. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. Stir in salsa, water, carrot and peas. Bring to a boil. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.
Note: For a quick-cook Mexican Rice, use 4 cups instant rice instead of 1 cup long-grain white rice, and 2 1/2 cups water instead of 1 1/4 cups water. After salsa mixture comes to a boil, cook for time recommended on instant rice package.
ROSEMARY RATATOUILLE FRITTATA
This one starts off, "Most ratatouille recipes call for seasoning the vegetable combination with a blend of herbs. Here, the mixture is flavored simply with fresh rosemary so that the vegetables take center stage." It can be viewed online here.
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
2 tsp. finely chopped fresh rosemary, plus 4 small sprigs for garnish
1 small Japanese eggplant (4 oz.), cubed
1 small zucchini (4 oz.), cubed
1 small onion, diced (1 cup)
1/2 large red bell pepper, cubed
1/2 cup canned crushed tomatoes
2 1/2 tsp. red wine vinegar, divided
8 large eggs
Preheat oven to 400°F. Coat ovenproof nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add garlic and chopped rosemary. Cook 30 seconds. Add eggplant, zucchini, onion, and bell pepper. Sauté 2 minutes. Add tomatoes, 1 tsp. vinegar, and 1/2 cup water. Cover; cook 8 minutes.
Whisk together eggs and remaining 1 1/2 tsp. vinegar in bowl.
Scrape ratatouille into bowl. Recoat skillet with cooking spray, and return to medium-high heat. Pour in eggs, and cook 1 minute. Spoon 2 cups ratatouille over eggs. (Reserve any remaining ratatouille for another use.) Place skillet in oven, and bake 8 minutes, or until set.
Loosen frittata from skillet using heat-proof spatula. Slide out onto platter. Cut into 4 wedges, garnish each with rosemary sprig, and serve.
nutritional information Per Wedge: Calories: 219; Protein: 14 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 8 g; Cholesterol: 372 mg; Sodium: 172 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free
CHICKEN CORDON BLEU
Thi begins, “This recipe was once the ultimate in gourmet dining. The ham-and-cheese stuffed chicken breasts are still delicious in their low-fat form!”
Serves: 6
Source: 1,001 Recipes For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/318.shtml
Ingredients
6 boneless, skinless chicken breast halves (4 ounces each)
4 ounces sliced fat-free Swiss cheese
3 ounces lean smoked ham
Flour
2 egg whites, beaten
1/3 cup unseasoned dry bread crumbs
Vegetable cooking spray
Directions
Pound chicken breasts with flat side of meat mallet until very thin and even in thickness. Layer cheese and ham on chicken breasts, cutting to fit. Roll up chicken and secure with toothpicks.
Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in skillet over medium heat until browned on all sides, 8 to 10 minutes.
Place chicken in baking pan. Bake at 350 degrees, uncovered, until cooked through, about 30 minutes.
Nutritional Information Per Serving: Calories: 210; Protein: 34.6 g; Fat: 3.9 g; Sodium: 540 mg; Cholesterol: 73.2 mg; Carbohydrates: 6.3 g; Exchanges: 4 Meat
CHERRY VANILLA CRISP
This comes from The Baker Chick. I absolutely love her newsletter; if you haven't signed up to receive it, you should! Really nice recipes, some talk about each recipe, etc. (Yes, this is an endorcement; no, I'm not getting compensated for that.)
Anyway, this recipe yields 8 to 10 servings.
To view this online, click here.
Ingredients
4 cups fresh pitted cherries
1/4-1/2 cup granulated sugar*
2 tablespoons cornstarch
1 tablespoon vanilla bean paste or extract
1 stick plus 1 tablespoon of butter, melted (9 tablespoons)
3/4 cup brown sugar
3/4 cup old-fashioned whole-rolled oats (not quick cook or instant)
3/4 cup all-purpose flour
pinch of cinnamon
pinch of salt
Instructions
Preheat oven to 350F.
In an 8x8 baking dish or 9 inch pie dish, gently toss together the cherries, sugar, cornstarch and vanilla.
In a small bowl, toss together the brown sugar, oats, flour, cinnamon, pinch of salt and melted butter. Stir with a fork until evenly moistened and crumbly. Sprinkle over the cherries.
Place baking dish on top of a cookie sheet to prevent drips. Bake for 45-55 minutes, or until fruit is bubbly and the topping is crispy and golden.
Serve warm with vanilla ice cream!
GROWN UP MAC AND CHEESE
This comes from Ina Garten, The Food Network's Barefoot Contessa. Total Time: 1 hr 10 min; Prep: 10 min; Cook: 1 hr; Yield: 2 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/grown-up-mac-and-cheese-recipe.print.html?oc=linkback
Ingredients
4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves
Directions
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
BERRY RHUBARB CRUMB PIE
This comes from The Baker Chick. Yields 1 9-inch pie.
To view this online, click here.
Ingredients
1 Single Layer of Pie Crust
6 cups of berries, sliced if needed (I used strawberries, raspberries and blackberries)
1 cup of diced rhubarb
zest of 1 lemon
1 cup sugar
1/4 cup instant tapioca
heavy cream or milk for brushing on the crust
For the topping:
1 cup flour
1/3 cup brown sugar
3 1/2 tablespoons butter, melted
Instructions
Preheat oven to 425F. In a large bowl gently toss the berries with the tapioca, sugar, and lemon zest- set aside.
Roll the Pie Crusts out to an 11 inch round and drape it into a 9 inch pie dish. Trim and crimp the edges. Pour the berries into the crust.
In a medium-sized bowl, combine the flour, brown sugar, and butter. Stir together until crumbly. Sprinkle over the top of the pie.
Bake at 425F for 15 minutes and then reduce the heat to 350F. Bake for another 30-35 minutes or until the crust and crumble are golden. (I suggest placing a cookie sheet under the pie to catch any juicy drips.)
Let the pie cool before slicing. (The cooler the pie, the more solid the slice will be!)
MEXICAN RICE
This comes from FamilyTime.com, and begins, “A 'side of Mexico' sure to enhance any Mexican meal.” Serves: 8; Prep Time: 5 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
2 tablespoons butter or margarine
1 cup long grain white rice
1/2 cup onion, chopped
2 cloves garlic, finely chopped
1 16-oz. Jar ORTEGA® Thick & Chunky Salsa, medium
1 1/4 cups water
1 large carrot, peeled and shredded
1/2 cup frozen peas, thawed (optional)
Directions
Melt butter in large saucepan over medium heat. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. Stir in salsa, water, carrot and peas. Bring to a boil. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.
Note: For a quick-cook Mexican Rice, use 4 cups instant rice instead of 1 cup long-grain white rice, and 2 1/2 cups water instead of 1 1/4 cups water. After salsa mixture comes to a boil, cook for time recommended on instant rice package.
ROSEMARY RATATOUILLE FRITTATA
This one starts off, "Most ratatouille recipes call for seasoning the vegetable combination with a blend of herbs. Here, the mixture is flavored simply with fresh rosemary so that the vegetables take center stage." It can be viewed online here.
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
2 tsp. finely chopped fresh rosemary, plus 4 small sprigs for garnish
1 small Japanese eggplant (4 oz.), cubed
1 small zucchini (4 oz.), cubed
1 small onion, diced (1 cup)
1/2 large red bell pepper, cubed
1/2 cup canned crushed tomatoes
2 1/2 tsp. red wine vinegar, divided
8 large eggs
Preheat oven to 400°F. Coat ovenproof nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add garlic and chopped rosemary. Cook 30 seconds. Add eggplant, zucchini, onion, and bell pepper. Sauté 2 minutes. Add tomatoes, 1 tsp. vinegar, and 1/2 cup water. Cover; cook 8 minutes.
Whisk together eggs and remaining 1 1/2 tsp. vinegar in bowl.
Scrape ratatouille into bowl. Recoat skillet with cooking spray, and return to medium-high heat. Pour in eggs, and cook 1 minute. Spoon 2 cups ratatouille over eggs. (Reserve any remaining ratatouille for another use.) Place skillet in oven, and bake 8 minutes, or until set.
Loosen frittata from skillet using heat-proof spatula. Slide out onto platter. Cut into 4 wedges, garnish each with rosemary sprig, and serve.
nutritional information Per Wedge: Calories: 219; Protein: 14 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 8 g; Cholesterol: 372 mg; Sodium: 172 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free
CHICKEN CORDON BLEU
Thi begins, “This recipe was once the ultimate in gourmet dining. The ham-and-cheese stuffed chicken breasts are still delicious in their low-fat form!”
Serves: 6
Source: 1,001 Recipes For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/318.shtml
Ingredients
6 boneless, skinless chicken breast halves (4 ounces each)
4 ounces sliced fat-free Swiss cheese
3 ounces lean smoked ham
Flour
2 egg whites, beaten
1/3 cup unseasoned dry bread crumbs
Vegetable cooking spray
Directions
Pound chicken breasts with flat side of meat mallet until very thin and even in thickness. Layer cheese and ham on chicken breasts, cutting to fit. Roll up chicken and secure with toothpicks.
Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in skillet over medium heat until browned on all sides, 8 to 10 minutes.
Place chicken in baking pan. Bake at 350 degrees, uncovered, until cooked through, about 30 minutes.
Nutritional Information Per Serving: Calories: 210; Protein: 34.6 g; Fat: 3.9 g; Sodium: 540 mg; Cholesterol: 73.2 mg; Carbohydrates: 6.3 g; Exchanges: 4 Meat
Wednesday, November 5, 2014
Wednesday Meals
It's Wednesday...half-way to the weekend. Hopefully, you're week is going great so far. Here's today's recipes. Enjoy!
SWEET POTATO AND KALE FRITTATA WITH GOAT CHEESE
The first two recipes come the November 2012 issue of Vegetarian Times, pages 34 and 32. It begins, "Two fall produce favorites are paired here in a frittata that’s bursting with color, flavor, and texture. Crumbled goat cheese adds a creamy tang, but you could substitute any other type of grated or crumbled cheese." Both serve 4 in 30 minutes or less.
You can view this online here.1 medium sweet potato, peeled and cut into 1/2-inch pieces (12 oz.)
8 large eggs
1 Tbs. Dijon mustard, divided
1 tsp. apple cider vinegar
1 Tbs. olive oil
1 small onion, diced (1 cup)
4 large curly kale leaves, ribs removed, leaves torn into 2-inch pieces
1/2 cup crumbled goat cheese (2 oz.)
Preheat oven to 400°F. Place sweet potato pieces in medium microwave-safe bowl. Add 1/2 cup water, cover, and microwave on high power 5 minutes, or until tender. Drain.
Meanwhile, whisk together eggs, mustard, and vinegar; season with salt and pepper, if desired.
Coat large ovenproof nonstick skillet with cooking spray. Add oil, and place over medium-high heat. Add onion, and sauté 3 minutes, or until onion begins to soften. Add kale, and cook 2 minutes, or until kale is wilted but still bright green. Add sweet potato, and toss to blend, arranging vegetables over bottom of skillet.
Carefully pour eggs over top without displacing vegetables. Cook 3 minutes, or just until bottom of frittata is set.
Transfer skillet to oven. Bake 10 minutes, or until frittata is set in center.
Using heat-proof spatula, loosen frittata from skillet, and slide out onto platter. Sprinkle with cheese; let stand 1 to 2 minutes to soften cheese. Cut frittata into 4 wedges, and serve.
nutritional information Per Wedge: Calories: 298; Protein: 18 g; Total Fat: 16 g; Saturated Fat: 6 g; Carbohydrates: 21 g; Cholesterol: 379 mg; Sodium: 318 mg; Fiber: 3 g; Sugar: 6 g; Gluten-Free
ROSEMARY RATATOUILLE FRITTATA
This one starts off, "Most ratatouille recipes call for seasoning the vegetable combination with a blend of herbs. Here, the mixture is flavored simply with fresh rosemary so that the vegetables take center stage." It can be viewed online here.
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
2 tsp. finely chopped fresh rosemary, plus 4 small sprigs for garnish
1 small Japanese eggplant (4 oz.), cubed
1 small zucchini (4 oz.), cubed
1 small onion, diced (1 cup)
1/2 large red bell pepper, cubed
1/2 cup canned crushed tomatoes
2 1/2 tsp. red wine vinegar, divided
8 large eggs
Preheat oven to 400°F. Coat ovenproof nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add garlic and chopped rosemary. Cook 30 seconds. Add eggplant, zucchini, onion, and bell pepper. Sauté 2 minutes. Add tomatoes, 1 tsp. vinegar, and 1/2 cup water. Cover; cook 8 minutes.
Whisk together eggs and remaining 1 1/2 tsp. vinegar in bowl.
Scrape ratatouille into bowl. Recoat skillet with cooking spray, and return to medium-high heat. Pour in eggs, and cook 1 minute. Spoon 2 cups ratatouille over eggs. (Reserve any remaining ratatouille for another use.) Place skillet in oven, and bake 8 minutes, or until set.
Loosen frittata from skillet using heat-proof spatula. Slide out onto platter. Cut into 4 wedges, garnish each with rosemary sprig, and serve.
nutritional information Per Wedge: Calories: 219; Protein: 14 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 8 g; Cholesterol: 372 mg; Sodium: 172 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free
PUMPKIN BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Yield: 2 loaves.
Dough:
2 packages Fleischmann's Active Dry Yeast
1/2 cup warm water (100-110 F)
1 1/4 cups skim milk
1/2 cup margarine
1/2 cup sugar
1 1/2 teaspoons salt
1 cup canned pumpkin
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves, ground
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon orange peel, grated
1 egg, beaten
2 cups bread flour
4 to 4 1/2 cups all-purpose flour
Solid shortening to coat 1 large bowl and two 9 x 5 x 3-inch loaf pans
Filling:
1/2 cup sugar
1 tablespoon cinnamon
Icing:
1 cup confectioners' sugar
5 teaspoons milk
Add yeast to 1/2 cup warm water & let stand for 10 minutes.
In large measuring cup or medium-sized saucepan, heat milk & margarine to 135 degrees (1 1/2 minutes in microwave and 4 minutes in saucepan). Pour this liquid into bowl, adding sugar, salt, canned pumpkin, cinnamon, cloves, ginger, nutmeg & grated orange peel. Let this mixture cool to lukewarm. Add egg.
Add 2 cups bread flour & mix thoroughly (you may use a mixer). Fold in yeast & all-purpose flour to make a soft dough. Knead until smooth & satiny, 10 minutes by hand, or 4 minutes in electric mixer or food processor fitted with dough hook. Place in greased bowl, turning to coat thoroughly. Cover with a damp towel & allow to rise in a warm, draft-free place until doubled, about 1 hour.
Combine sugar & cinnamon to make filling.
Knead down dough. Turn onto a lightly floured surface, divide into 2 equal portions, and let rest for 10 minutes. Grease two, 9 x 5 x 3-inch loaf pans.
Roll out half the dough into a rectangle 15 x 7 inches and sprinkle half with the filling. Roll up, starting at the smaller edge. Seal the edge and place the seam on the bottom of loaf pan; tuck in ends. Repeat with rest of dough. Cover with a damp towel and allow to rise in a warm, draft-free place until just above the edge of the pan.
Preheat oven to 350 degrees. Bake 30 to 35 minutes, until golden brown. Allow to cool.
Combine confectioners' sugar with milk & drizzle loaves with icing.
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
BAKED MACARONI AND CHEESE
I'm not sure where this, or the next recipe are from; no doubt, an old emailing list.
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Serves: 8; 5 Points
CROCKPOT MACARONI AND CHEESE
time to make 1 1/2 hours 20 min prep
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion & bell pepper; sauté 5 minutes or until tender. Place onion mixture & macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour & next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, & pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick & creamy, stirring after 1 hour.
Nutrition Facts
Calculated for 1 serving (315g); Recipe makes 4 servings
Calories 418, Calories from Fat 136 (32%)
Amount Per Serving %DV: Total Fat 15.1g 23%, Saturated Fat 9.0g 44%, Polyunsat. Fat 0.9g, Monounsat. Fat 4.2g, Trans Fat 0.0g, Cholesterol 43mg 14%, Sodium 520mg 21%, Potassium 357mg 10%, Total Carbohydrate 49.3g 16%, Dietary Fiber 3.3g 13%
SWEET POTATO AND KALE FRITTATA WITH GOAT CHEESE
The first two recipes come the November 2012 issue of Vegetarian Times, pages 34 and 32. It begins, "Two fall produce favorites are paired here in a frittata that’s bursting with color, flavor, and texture. Crumbled goat cheese adds a creamy tang, but you could substitute any other type of grated or crumbled cheese." Both serve 4 in 30 minutes or less.
You can view this online here.1 medium sweet potato, peeled and cut into 1/2-inch pieces (12 oz.)
8 large eggs
1 Tbs. Dijon mustard, divided
1 tsp. apple cider vinegar
1 Tbs. olive oil
1 small onion, diced (1 cup)
4 large curly kale leaves, ribs removed, leaves torn into 2-inch pieces
1/2 cup crumbled goat cheese (2 oz.)
Preheat oven to 400°F. Place sweet potato pieces in medium microwave-safe bowl. Add 1/2 cup water, cover, and microwave on high power 5 minutes, or until tender. Drain.
Meanwhile, whisk together eggs, mustard, and vinegar; season with salt and pepper, if desired.
Coat large ovenproof nonstick skillet with cooking spray. Add oil, and place over medium-high heat. Add onion, and sauté 3 minutes, or until onion begins to soften. Add kale, and cook 2 minutes, or until kale is wilted but still bright green. Add sweet potato, and toss to blend, arranging vegetables over bottom of skillet.
Carefully pour eggs over top without displacing vegetables. Cook 3 minutes, or just until bottom of frittata is set.
Transfer skillet to oven. Bake 10 minutes, or until frittata is set in center.
Using heat-proof spatula, loosen frittata from skillet, and slide out onto platter. Sprinkle with cheese; let stand 1 to 2 minutes to soften cheese. Cut frittata into 4 wedges, and serve.
nutritional information Per Wedge: Calories: 298; Protein: 18 g; Total Fat: 16 g; Saturated Fat: 6 g; Carbohydrates: 21 g; Cholesterol: 379 mg; Sodium: 318 mg; Fiber: 3 g; Sugar: 6 g; Gluten-Free
ROSEMARY RATATOUILLE FRITTATA
This one starts off, "Most ratatouille recipes call for seasoning the vegetable combination with a blend of herbs. Here, the mixture is flavored simply with fresh rosemary so that the vegetables take center stage." It can be viewed online here.
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
2 tsp. finely chopped fresh rosemary, plus 4 small sprigs for garnish
1 small Japanese eggplant (4 oz.), cubed
1 small zucchini (4 oz.), cubed
1 small onion, diced (1 cup)
1/2 large red bell pepper, cubed
1/2 cup canned crushed tomatoes
2 1/2 tsp. red wine vinegar, divided
8 large eggs
Preheat oven to 400°F. Coat ovenproof nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add garlic and chopped rosemary. Cook 30 seconds. Add eggplant, zucchini, onion, and bell pepper. Sauté 2 minutes. Add tomatoes, 1 tsp. vinegar, and 1/2 cup water. Cover; cook 8 minutes.
Whisk together eggs and remaining 1 1/2 tsp. vinegar in bowl.
Scrape ratatouille into bowl. Recoat skillet with cooking spray, and return to medium-high heat. Pour in eggs, and cook 1 minute. Spoon 2 cups ratatouille over eggs. (Reserve any remaining ratatouille for another use.) Place skillet in oven, and bake 8 minutes, or until set.
Loosen frittata from skillet using heat-proof spatula. Slide out onto platter. Cut into 4 wedges, garnish each with rosemary sprig, and serve.
nutritional information Per Wedge: Calories: 219; Protein: 14 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 8 g; Cholesterol: 372 mg; Sodium: 172 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free
PUMPKIN BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Yield: 2 loaves.
Dough:
2 packages Fleischmann's Active Dry Yeast
1/2 cup warm water (100-110 F)
1 1/4 cups skim milk
1/2 cup margarine
1/2 cup sugar
1 1/2 teaspoons salt
1 cup canned pumpkin
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves, ground
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon orange peel, grated
1 egg, beaten
2 cups bread flour
4 to 4 1/2 cups all-purpose flour
Solid shortening to coat 1 large bowl and two 9 x 5 x 3-inch loaf pans
Filling:
1/2 cup sugar
1 tablespoon cinnamon
Icing:
1 cup confectioners' sugar
5 teaspoons milk
Add yeast to 1/2 cup warm water & let stand for 10 minutes.
In large measuring cup or medium-sized saucepan, heat milk & margarine to 135 degrees (1 1/2 minutes in microwave and 4 minutes in saucepan). Pour this liquid into bowl, adding sugar, salt, canned pumpkin, cinnamon, cloves, ginger, nutmeg & grated orange peel. Let this mixture cool to lukewarm. Add egg.
Add 2 cups bread flour & mix thoroughly (you may use a mixer). Fold in yeast & all-purpose flour to make a soft dough. Knead until smooth & satiny, 10 minutes by hand, or 4 minutes in electric mixer or food processor fitted with dough hook. Place in greased bowl, turning to coat thoroughly. Cover with a damp towel & allow to rise in a warm, draft-free place until doubled, about 1 hour.
Combine sugar & cinnamon to make filling.
Knead down dough. Turn onto a lightly floured surface, divide into 2 equal portions, and let rest for 10 minutes. Grease two, 9 x 5 x 3-inch loaf pans.
Roll out half the dough into a rectangle 15 x 7 inches and sprinkle half with the filling. Roll up, starting at the smaller edge. Seal the edge and place the seam on the bottom of loaf pan; tuck in ends. Repeat with rest of dough. Cover with a damp towel and allow to rise in a warm, draft-free place until just above the edge of the pan.
Preheat oven to 350 degrees. Bake 30 to 35 minutes, until golden brown. Allow to cool.
Combine confectioners' sugar with milk & drizzle loaves with icing.
CRANBERRY STUFFED ACORN SQUASH
Peggy Trowbridge Filippone, About.com's Homecooking guide, writes, “Oragne marmalade, cranberries, brown sugar, sweet onion, and spices sweeten up stuffed acorn squash cooked in the microwave. Kids may even consider this dessert!”
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yields 4 servings
Ingredients:
2 (1-pound) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Preparation:
Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.
While the acorn squash is resting, stir together cranberrries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.
Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.
BAKED MACARONI AND CHEESE
I'm not sure where this, or the next recipe are from; no doubt, an old emailing list.
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Serves: 8; 5 Points
CROCKPOT MACARONI AND CHEESE
time to make 1 1/2 hours 20 min prep
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion & bell pepper; sauté 5 minutes or until tender. Place onion mixture & macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour & next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, & pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick & creamy, stirring after 1 hour.
Nutrition Facts
Calculated for 1 serving (315g); Recipe makes 4 servings
Calories 418, Calories from Fat 136 (32%)
Amount Per Serving %DV: Total Fat 15.1g 23%, Saturated Fat 9.0g 44%, Polyunsat. Fat 0.9g, Monounsat. Fat 4.2g, Trans Fat 0.0g, Cholesterol 43mg 14%, Sodium 520mg 21%, Potassium 357mg 10%, Total Carbohydrate 49.3g 16%, Dietary Fiber 3.3g 13%
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