Tag Archives: Garlic

Garlic and Onion Soup

Let’s talk about the weather for a little bit. Not too long, though, it hasn’t been great enough to deserve a lot of praise. I’m talking about all the rain we’ve gotten in my area. It seems like every other day it’s raining, pouring and thunder-storming. Doesn’t exactly make for the greatest grilling out weather, does it? Hopefully we’ll get a lot more nice and sunny days that are perfect for firing up the grill, but until then, with all this rainy weather, I’ve been craving soup! Yeah, I know, not what everyone thinks about eating in the summertime, but I find it comforting on dreary days like these.

 

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Ingredients

2 teaspoons olive oil
5 tablespoons minced garlic
1 medium-large onion, sliced thinly
1 teaspoon sweet smoked paprika
3 cups vegetable broth
1 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (1-ounce) slices rustic bread, cut into 1-inch cubes
8 large eggs
2 tablespoons chopped fresh flat-leaf parsley

Directions

Preheat broiler.
Heat oil in a large saucepan over medium heat. Add garlic and onion to pan; cook 5 minutes or until tender (do not brown). Stir in paprika. Add broth, 1 cup water, salt, and pepper; bring to a boil. Reduce heat, and simmer 10 minutes.
Arrange bread cubes in a single layer on a baking sheet; broil 4 minutes or until golden, stirring once. Reduce temperature to 350°.
Place about 1/4 cup bread cubes in each of 8 ovenproof soup bowls. Break one egg into each bowl; ladle about 1/2 cup broth mixture into each bowl. Arrange bowls on a baking sheet; bake at 350° for 20 minutes or until egg whites are set but yolks are still runny. Garnish with parsley.

Nutritional Information

Amount per serving (serves 8)

Calories: 114
Calories from fat: 41%
Fat: 5.2g
Saturated fat: 1.3g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 0.9g
Protein: 7.3g
Carbohydrate: 7.6g
Fiber: 0.3g
Cholesterol: 180mg
Iron: 1.3mg
Sodium: 398mg
Calcium: 38mg

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Avocado and Chicken Pizza

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Ingredients

Tortillas (like La Tortilla Factory Smart and Delicious tortillas that are lower in carbs and calories and higher in fiber)

Avacado Spread (recipe below) (2 cups)

Chicken, cooked and cut into 1″ chunks, or pulled apart

Pizza Toppings, such as:

red onion, diced

tomatoes, diced

cilantro

reduced fat cheddar cheese

avocado, cut into 1″ pieces

Directions

Preheat oven to 400F. Place tortillas on a baking sheet and bake them for about 5-8 minutes (turning over halfway through), just enough to crisp them up a bit so you have a nice, crispy crust instead of a soggy, droopy crust. Be sure to keep an eye on them, you don’t want to burn them but if you don’t crisp them up enough, once the pizzas are loaded with toppings and baked, the crust won’t firm up as much.

Once the tortillas are crisped up a bit, pull them out of the oven and let cool for a few minutes. Spread each tortilla with about 1/2 cup of the avocado spread and sprinkle on toppings. Bake for about 6-8 minutes or until cheese is fully melted.

Nutritional Information, per pizza (makes 4 pizzas)

keep in mind, a lot of the fat in this comes from the avocado spread, which is a “good” fat

Calories: 475

Fat: 29 g

Carbs: 36 g

Sodium: 844 mg

Fiber: 20 g

Protein: 32 g

Sugars: 2 g

Avocado Spread

2 avocados

1 small onion, chopped finely

1 lime, juiced

2 tsp. garlic

1/2 tsp. salt

Cut the avocados in half, take out the pit and scoop the avocado out of the shells and into a medium sized bowl. Add remaining ingredients and mash thoroughly with a potato masher. Set aside. Makes about 2 cups.

Nutritional Information, per serving

(for 1/2 cup avocado spread, makes about 4 servings)

Calories: 156

Fat: 13 g

Protein: 2 g

Sugars: .4 g

Fiber: 6 g

Carbs: 10 g

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Pumpkin Penne Pasta

I love that this dish uses pumpkin and pureed cottage cheese to make the creamy sauce that brings everything together. The sage and nutmeg are also a delicious touch that stands out well against the pumpkin. Feel free to use whatever chicken or turkey sausage you can find or have on hand. You could also opt to leave it out to make it a bit lighter or if you’re not a meat eater. Plus, this dish packs a whopping 8 grams of fiber and 36 grams of protein per serving!

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Ingredients

8 oz penne pasta *see note
2 tsp olive oil (or grapeseed oil)
1 medium-large onion, thinly sliced
1 1/2 Tbsp. garlic, minced
1 1/2 Tbsp. dried sage
3 links cooked chicken sausage **see note
1 cup low fat cottage cheese (1% milk fat)
1 cup pumpkin puree
1 cup nonfat milk
pinch of nutmeg
10 oz torn spinach (or kale), thick stems removed
grated parmesan or pecorino romano cheese, optional

Directions

Heat olive oil in a skillet over medium-low heat. Add onions and cook gently for about 10-15minutes, until softened and beginning to caramelize. Add garlic, sage, and chicken sausage; continue to saute.

Meanwhile, cook pasta according to package directions.

In a blender, combine combine pumpkin, cottage cheese, and milk. Blend until no lumps are present. Add to sausage mixture in skillet and continue to cook over low heat. Season to taste with salt and freshly ground pepper, and a pinch of nutmeg.

Drain pasta and return to pot over low heat. Add sausage mixture and baby spinach, and toss together. Cover for a few minutes to let the spinach wilt. Serve with parmesan cheese, if desired.

*Barilla PLUS is a good pasta choice as it has added protein in it. You could also use gluten-free if needed or I’ve even thought about trying it with some cooked spaghetti squash, though I haven’t done it yet.

** any type of chicken sausage that you like or can find should work sufficiently. I’ve used different kinds that I’ve bought from Trader Joe’s, CostCo and WalMart. Some brands are Al Fresco, Bistro Sensations and Johnsonville. I, personally, like to use the Sweet Apple ones but I’ve pretty much used them all and loved how they all tasted.

Nutritional Information

per serving, makes 4 servings

Calories 496.5
  Total Fat 12.4 g
  Saturated Fat 3.2 g
  Polyunsaturated Fat 0.4 g
  Monounsaturated Fat 2.3 g
  Cholesterol 53.7 mg
  Sodium 767.5 mg
  Potassium 687.3 mg
  Total Carbohydrate 61.3 g
  Dietary Fiber 8.1 g
  Sugars 14.2 g
  Protein 36.3 g

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Lentil Casserole – Greek Style

greek lentil casserole

 

 

 

Ingredients:

1 cup brown lentils, picked over and rinsed if needed
1 large onion, chopped
2 tsp. minced garlic
1 cup + 2 T vegetable stock or broth (canned vegetable broth is fine here)
1 bay leaf
1/2 tsp. fresh ground black pepper
1/2 tsp. Greek oregano
1 tsp. Greek Seasoning
1 can (14.5 oz.) stewed tomatoes, drained and slightly mashed
1 green bell pepper, seeds removed and finely chopped
1 red bell pepper, seeds removed and finely chopped
3/4 cup crumbled Feta cheese

Instructions:

Preheat oven to 375F.  Use a 3 quart casserole dish with a tight-fitting lid.  Combine lentils, chopped onion, minced garlic, vegetable broth, bay leaf, black pepper, Greek oregano, and Greek seasoning in the casserole dish and bake covered for 45 minutes.
While lentils bake, drain the tomatoes and mash gently inside the can with a fork.  Cut seeds out of the bell peppers and finely chop, and crumble enough Feta to make 3/4 cup.
After 45 minutes, take lentils out of the oven, stir in the crushed tomatoes, put the lid back on and bake for 15 minutes more.  Then take out again, gently mix in the finely chopped bell pepper and 2/3 of the Feta.  Crumble the rest of the Feta over the top and bake 15-20 minutes more, or until the Feta is starting to melt and get lightly browned.  Serve hot.
Nutrition Facts

  4 Servings

Amount Per Serving
  Calories 177.6
  Total Fat 6.3 g
  Saturated Fat 4.2 g
  Polyunsaturated Fat 0.3 g
  Monounsaturated Fat 1.3 g
  Cholesterol 25.0 mg
  Sodium 576.7 mg
  Potassium 318.9 mg
  Total Carbohydrate 22.1 g
  Dietary Fiber 6.0 g
  Sugars 5.1 g
  Protein 9.7 g
  Vitamin A 12.1 %
  Vitamin B-12 7.9 %
  Vitamin B-6 16.6 %
  Vitamin C 54.9 %
  Vitamin D 0.0 %
  Vitamin E 1.7 %
  Calcium 16.9 %
  Copper 9.0 %
  Folate 27.9 %
  Iron 13.0 %
  Magnesium 7.6 %
  Manganese 17.3 %
  Niacin 5.1 %
  Pantothenic Acid     6.6 %
  Phosphorus     20.3 %
  Riboflavin 17.2 %
  Selenium 8.5 %
  Thiamin 10.9 %
  Zinc 10.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Mushroom and Cheddar Stuffed Onions

Ingredients

1 large sweet onion (about 1 pound)
1 tablespoon unsalted butter
1/4 cup finely chopped shallots
1 tablespoon minced garlic
8 ounces cremini mushrooms, very finely chopped
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground pepper, divided
1/4 cup dry sherry or dry white wine
4 teaspoons chopped fresh sage, divided
3/4 cup shredded extra-sharp Cheddar
3/4 cup coarse fresh breadcrumbs
1/4 cup finely chopped flat-leaf parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco
2 teaspoons extra-virgin olive oil

Directions

  1. Preheat oven to 425°F. Spray an 8-inch-square baking dish with cooking spray.
  2. Bring a large pot of slightly salted water to a boil. Trim the ends off the onion and cut in half lengthwise; peel. Cook the onion halves in the boiling water for 2 minutes. When cool enough to handle, remove the 4 largest outer layers from each half. Return the remaining pieces to the pot and boil for 5 minutes more to cook through. Set aside. Using tongs, return the 8 onion layers to the boiling water and cook until soft and pliable, 1 to 4 minutes, pulling each layer out as it’s done. Set aside on a plate.
  3. Heat butter in a large nonstick skillet over medium heat. Add shallots and garlic; cook, stirring, until the shallots are soft, 4 to 5 minutes. Add mushrooms and 1/4 teaspoon each salt and pepper. Add sherry (or wine); cook, stirring, until almost all the liquid has evaporated and the mushrooms form a soft mass, 8 to 10 minutes. Stir in 2 teaspoons sage; cook 30 seconds more. Transfer the mixture to a medium bowl; stir in cheese, breadcrumbs, parsley, Worcestershire and Tabasco. Finely chop the reserved onion core; add to the bowl.
  4. To stuff an onion layer, hold it with the curved side cupped in your hand. Spoon 4 to 5 tablespoons of stuffing into the center and gently form it into a football-shaped packet. Lay the packet seam-side down in the baking dish and repeat with the remaining layers. Brush the packets with oil and sprinkle with the remaining 2 teaspoons sage and 1/8 teaspoon each salt and pepper. Cover the dish with foil.
  5. Bake until the onions are bubbling, 15 to 25 minutes. Serve hot or warm.

Nutritional Information

per serving (makes 4 servings, 2 onions each):

Per serving: 265 calories; 13 g fat ( 7 g sat , 5 g mono ); 30 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 10 g protein; 3 g fiber; 393 mg sodium; 489 mg potassium.

from Eating Well

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Kale and Quinoa Casserole

So, I’ve been looking at this recipe off and on for about a week now, trying to decide if I thought it sounded good enough to make. I wasn’t sure about the recipe calling for lettuce (in a baked casserole…sounded sketchy). It just seemed wrong. Well, I decided to give it a try anyway, and at this point I’ll go ahead and say it was purely to satisfy my curiosity as to whether or not it would actually turn out good with the lettuce in it, and also since most of the reviews on the recipe were good. Turns out that it actually tastes really good! How about that?! I did make changes to the recipe and have included those changes in my directions and ingredient list below. Feel free to check out the original recipe HERE (thanks vegetariantimes), in case you’d prefer to make it that way instead. After tasting this dish, I think next time I may add some corn and sun dried tomatoes as well. Make sure that you season this dish well and to your liking; if you don’t you will probably think it’s too bland.
 
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½ cup quinoa, (rinsed and drained if needed)
1 cup water (or any flavor stock, I used vegetable stock)
1 large bunch Kale (1 to 1 ¼ lb.), torn off the stem and into bite-sized pieces
1 head romaine lettuce, chopped (use the entire leaf, including stem)
2 Tbsp. olive oil, divided
1 large onion, chopped
1 cup chopped bell peppers, any color (I used red, orange and green)
2 green onions, chopped
1 Tbsp. minced garlic
1 tsp. dried dill
2 tsp. Mrs. Dash original flavor
1 tsp. Oregano
sea salt and fresh ground pepper to taste
1/2 cup crumbled feta cheese
2 eggs and 3 egg whites, lightly beaten
non-stick pan spray
4 Tbsp. shredded Parmesan cheese (optional, topping)
1/4 cup chopped almonds (optional, topping)
 
Directions
 
Preheat oven to 350.
Cook quinoa according to directions on package, set aside.
Heat a 5 quart pan over medium-low heat. Add 1 Tbsp. oil to pan, then add kale and let cook until wilted down to about 1/2 it’s original volume (took mine about 5-8 minutes). Then add the lettuce and cook an additional 2-3 minutes, until slightly wilted. Transfer to a large mixing bowl.
In the same 5 quart pan, heat 1 Tbsp. oil over medium heat and add chopped onion and bell peppers. Cook until they start to get tender. Add garlic and cook 1-2 minutes more. Add the onion/pepper mixture and quinoa to the kale/lettuce mixture, then add the green onions, seasonings, feta and beaten eggs. Mix well.
Spray a 9 inch pie dish and spread mixture evenly into the dish. Bake, covered, for 25 minutes. Remove cover, sprinkle optional toppings on (parmesan cheese and almonds) and bake for another 20-30 minutes, until cooked all the way through and golden brown.
 
 

nutritional information

Per Slice (serves 6):

  • Calories: 233
  • Protein: 10 g
  • Total Fat: 13 g
  • Saturated Fat: 4 g
  • Carbohydrates: 20 g
  • Cholesterol: 115 mg
  • Sodium: 149 mg
  • Fiber: 7 g
  • Sugar: 4 g

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Kale Lasagna

I love making lasagna this time of year and I love that this recipe incorporates kale (feel free to use spinach instead if you prefer it) to make it more nutritious. I’ve left the recipe the way I found it (so as not to change the nutritional values) but when I make it I also add 1 onion (chopped), extra garlic, and sometimes I’ll grate a carrot or two and throw that in as well. Also, keep in mind that this recipe calls for an 8 x 8 pan, so if you need more just double the ingredients and use a 9 x 13 baking dish. One other note, I’m not a fan of boiling the noodles (just another step as far as I’m concerned), so I use the ready-to-cook noodles and usually add a little extra sauce (I’ve never measured how much extra before, but I’d say that for a 9 x 13 pan I usually add 1/2 – 1 extra jar of spaghetti sauce) to make sure it’s not too dry.

 

Serves 8

Ingredients

1 tsp. olive oil, plus more for oiling pan
1 8-oz. bunch kale, stems removed
1 15-oz. pkg. fat-free ricotta cheese
½ cup low-fat mozzarella cheese
2 tsp. minced garlic
2 cups marinara sauce
6 lasagna noodles, cooked and drained, or 6 no-cook lasagna noodles
¼ cup grated Parmesan cheese

 

Directions

1. Preheat oven to 400°F. Coat 8-inch square baking pan with oil.

2. Cook kale in large pot of boiling salted water 2 minutes. Drain, and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper and set aside.

3. Mix together ricotta and and mozzarella in bowl, set aside.

4. Heat 1 tsp. oil in small saucepan over medium-low heat. Add garlic, and cook 15 seconds, or until fragrant. Add tomato purée and red pepper flakes; simmer 5 minutes, or until thickened.

5. Spread 1/4 cup sauce in prepared baking pan. Place 2 lasagna noodles on top of sauce. Top with half of cheese mixture, half of kale, and 1/3 cup sauce. Top with two more noodles, remaining cheese, and remaining kale. Top with remaining lasagna noodles, and cover with remaining sauce. Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.

Nutritional Information

Per 1-cup serving:

       

  • Calories: 183
  • Protein: 14 g
  • Total Fat: 5 g
  • Saturated Fat: 3 g
  • Carbohydrates: 21 g
  • Cholesterol: 13 mg
  • Sodium: 450 mg
  • Fiber: 2 g
  • Sugar: 5 g

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Salmon with Hoisin Glaze

Hey, folks! First of all, for anyone who may have noticed the absence of our Meatless Monday recipe, I would like you to know I will still be posting the recipe, just a bit delayed. I had it all ready to go yesterday but forgot to take pictures of it before we ate it and I didn’t want to post the recipe without the picture! Shame on me, right?! So, today I will be making another batch of them solely for the purpose of being able to take a picture for the post so keep an eye out for the delayed Meatless Monday recipe!

Now, to address today’s Tilapia Tuesday recipe…

if you read the heading or saw the picture you may have noticed that it’s not a Tilapia recipe, it’s salmon.

I know, I know, I’m way off track this week! First a delayed Meatless Monday recipe and now this…Salmon in place of Tilapia?! Craziness, I know. But please folks, bear with me, here. I mean, you can only think about tilapia for SO long before needing some variation. Besides, this looked too good to pass up and if you really wanted to, you could still use Tilapia. Give it a try and let us know what you think!

Salmon with Hoisin Glaze Recipe

Ingredients

  • 2 tablespoons hoisin sauce
  • 2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon dark sesame oil
  • 4 (6-ounce) skinless wild salmon fillets
  • Cooking spray
  • 1 teaspoon sesame seeds
  • Lemon rind strips (optional)

Directions

  1. Preheat oven to 400°.
  2. Combine first 3 ingredients in a shallow dish. Add fish to dish, turning to coat. Marinate at room temperature 8 minutes, turning occasionally.
  3. Remove fish from marinade; discard marinade. Place fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with sesame seeds. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork. Garnish with rind, if desired.
  4. Garlicky-spicy snow peas: Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add 1 pound snow peas and 1/4 teaspoon salt; sauté for 2 minutes. Stir in 2 teaspoons bottled minced garlic and 1/4 teaspoon crushed red pepper(I omitted this since I don’t care for them to be spicy); sauté 1 minute. Stir in 1/4 teaspoon sugar; sauté 1 minute. Remove from heat; drizzle with 1/2 teaspoon dark sesame oil.

Nutritional Information

Amount per serving (recipe serves 4)

  • Calories: 255
  • Fat: 11.7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 2.8g
  • Protein: 31.5g
  • Carbohydrate: 3.9g
  • Fiber: 0.3g
  • Cholesterol: 81mg
  • Iron: 0.7mg
  • Sodium: 285mg
  • Calcium: 26mg

from Cooking Light, August 2009

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Meatless Monday – Vegetable Sides

It seemed like time to post some more veggie recipes in case you’re running out of ideas on how to fit them into your daily diet without seeming boring. These are some of my favorites, I hope you enjoy them, too!

 

Broccoli Stir Fry with Ginger and Sesame

Broccoli Stir Fry with Ginger and Sesame

Ingredients

  • 1 Tbsp sesame seeds
  • 1/2 cup chicken stock (or vegetable stock for vegetarian option)
  • 1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free option)
  • 1 Tbsp dark sesame oil
  • Grapeseed oil, or some other high smoke-point cooking oil
  • 1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces
  • 2 cloves of garlic, minced (about 1 Tbsp)
  • 1 Tbsp minced fresh ginger

Instructions

1 Toast the sesame seeds by first heating a small, stick-free sauté pan on medium heat. Add the sesame seeds and jiggle the pan so they spread out in a single layer. Let them cook until lightly browned, stirring occasionally, about 3-5 minutes. Do not walk away from them while cooking, as once they start to brown they can easily burn. Once lightly toasted remove from heat and put into a small bowl, set aside.

2 Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside.

3 Heat 1 Tbsp of grapseed oil in a large, covered sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute. Clear a space in the middle of the broccoli and add the ginger and garlic. Add a little more oil to the ginger and garlic (about a teaspoon) and sauté for half a minute, stirring just the garlic and ginger, until fragrant. Then stir the garlic and ginger in with the broccoli.

4 Add the chicken (or vegetable) stock mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon to a bowl. Return pan to heat, increase heat to high and boil down the liquid until just a couple tablespoons remain. Turn off heat, return broccoli to the pan, add the toasted sesame seeds, toss with the liquid. Put into a serving bowl.

Yield: Serves 4.

 

Caramelized Fennel and Onions Recipe

Caramelized Fennel and Onions

Ingredients

  • 2 large onions, halved then sliced lengthwise (root to tip) in 1/4-inch thick slices
  • 2 large fennel bulbs, sliced into 1/4-inch thick slices
  • 1/4 cup olive oil
  • 1 Tbsp butter
  • Salt
  • 1/4 cup grated Parmesan
  • 2 Tbsp chopped fresh parsley
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice

Instructions

1 Heat olive oil and butter in a large, uncovered, wide pan on medium high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally. After about 10 minutes, sprinkle the onions and fennel with salt. Lower the temperature to medium. You want to strike a balance between allowing the pan to get hot enough so that some caramelization (when the natural sugars in the onion and fennel start to brown) and keeping the pot from getting so hot that the onions and fennel dry out. If it becomes an issue, you can add a couple tablespoons of water to the pan to help the onions and fennel to keep from drying out too much.

2 Stir occasionally, scraping up any browned bits from the bottom of the pan. Note that the browned bits are the tastiest parts. Cook for another 30 minutes to an hour, depending on how much of a hurry you’re in, and how caramelized you want your mixture to be. The longer you cook, the more caramelized and browned. Taste test along the way to see if the cooking has been sufficient for your taste. By the way, the onions and fennel will have plenty of flavor without having to be completely cooked down and browned all over.

3 When ready to serve, remove from heat and toss in the freshly grated Parmesan cheese, the chopped parsley, lemon zest and lemon juice. Taste and add more lemon juice if necessary.

Serve alone as a side to chicken or seafood, or on crackers or thinly sliced toasted baguette for a crostini. You can also use it as a filling for a rustic tart.

Yield: Serves 4.

 

Cauliflower with Pine Nuts and Bacon Recipe

Cauliflower with Pine Nuts and Bacon

Ingredients

  • 1 cauliflower head, cut into florets
  • 1/4 cup pine nuts
  • 1/4 pound bacon, cut into small pieces
  • 4-5 garlic cloves, sliced thin
  • 1-2 teaspoons dried oregano
  • 1-2 teaspoons red pepper flakes
  • Salt and black pepper to taste
  • Lemon juice to taste

Instructions

1 Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside.

2 While the water is heating, toast the pine nuts in a dry sauté pan until lightly browned. Keep an eye on them, as pine nuts go from toasted to burnt quickly. Set the pine nuts aside when they are toasted.

3 Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts. Sauté the garlic for 1 minute on medium-high heat, then add the cauliflower, pine nuts, bacon, oregano and red pepper flakes. Toss to combine and sauté for 3-4 minutes, stirring often. Do not let the garlic burn.

4 Turn off the heat and add salt and lemon juice to taste.

Yield: Serves 4-6 as a side dish

 

Creamy Green Beans and Mushrooms

Creamy Green Beans and Mushrooms

Ingredients

  • 1 pound green beans, fresh or frozen, cut into 1-inch pieces (if fresh, remove ends, if frozen get pre-cut)
  • 1 pound mushrooms (cremini, button, shiitake), thickly sliced
  • Salt
  • 1/2 cup onions, chopped
  • 2 Tbs butter
  • 1/2 cup sour cream
  • Freshly ground black pepper
  • 2 Tbsp freshly chopped parsley for garnish

Instructions

1 Put 2 quarts of water, salted with 1 tbsp of salt, in a pot to boil while you cut the mushrooms and onions.

2 Heat a large sauté pan on medium high heat. Add the mushrooms to the pan and dry sauté them until they begin to release their water. Sprinkle them with a little salt. Once they have released most of their water, remove them to a bowl and set aside.

3 Add the green beans to the boiling water, and time them for 5 minutes, or until just tender. (No need to defrost frozen beans.)

4 Add butter to the hot sauté pan. Once the butter has melted, add the onions. Cook until the onions are beginning to brown.

5 As soon as the green beans are cooked just tender, strain them. Add the mushrooms to the pan with the onions, then add the green beans.

6 Remove from heat. Stir in the sour cream. Sprinkle with salt and freshly ground black pepper. Taste and add more salt if needed.

Sprinkle with parsley and serve.

Yield: Serves 4 to 8.

 

Fennel Gratin

Fennel Gratin

Ingredients

  • 2 pounds fennel bulbs (3 lbs with fronds), about 3-4 bulbs
  • Salt
  • 3-4 Tbsp olive oil
  • 1/2 cup grated parmesan cheese (about 2 ounces)
  • 1/2 cup bread crumbs (herbed or plain)
  • 2 teaspoons fresh thyme
  • 1/2 cup shredded mozzarella cheese (about 2 ounces)
  • Chopped fennel fronds, for garnish

1 Cut off the fronds and stems of the fennel and save them for another dish; they are a great addition to stocks and broths. Cut the bulbs in quarters, then 1-2 inch pieces; discard the woody cores.

2 Grease a casserole pan or gratin pan with 1 tablespoon olive oil and preheat the oven to 375°.

3 Boil the fennel in a medium pot of salty water for 5-6 minutes, or until the fennel is just about tender. Drain well and toss with a tablespoon of olive oil.

4 Mix the parmesan, thyme and bread crumbs, then mix half of that mixture with the fennel. Add the fennel to the casserole in an even layer. Top with the mozzarella cheese, then the rest of the parmesan-bread crumb mixture. Drizzle 1-2 tablespoons of olive oil over the top.

5 Cover the casserole and bake for 20 minutes. Take the cover off and bake until the cheese is well browned, about 15 more minutes. Let the gratin rest for 5 minutes before serving. Garnish with chopped fresh fennel fronds.

Yield: Serve 6-8 as a side dish.

 

Green Bean Salad with Basil, Balsamic, and Parmesan

Green Bean Salad with Basil, Balsamic, and Parmesan

Ingredients

  • 1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
  • Salt
  • 1/2 cup finely chopped red onion (or shallots)
  • 2 Tbsp balsamic vinegar
  • 4 Tbsp olive oil
  • 3/4 cup chopped fresh basil leaves
  • 3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
  • Freshly ground black pepper

Method

1 Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.

2 Bring a large pot of salted water to a boil. Add the green beans to the water and blanch for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.

3 Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.

Chill until ready to serve. (I actually prefer this warm so I skip the ice water step and assemble while still warm.)

Yield: Serves 6.

from http://www.simplyrecipes.com

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Meatless Monday – Moo Shu Vegetables

from Eating Clean

Image

Ingredients

  • 3 teaspoons toasted sesame oil, divided
  • 4 large eggs, lightly beaten
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, minced
  • 1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
  • 2 cups mung bean sprouts
  • 1 bunch scallions, sliced, divided
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons hoisin sauce

Preparation

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Set aside.
  2. Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened, about 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring occasionally until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.

Serves 4 : 1 1/4 cups each

Nutrition

Per serving: 171 calories; 9 g fat ( 2 g sat , 4 g mono ); 212 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 11 g protein; 4 g fiber; 328 mg sodium; 226 mg potassium.

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