Archives – October, 2009
Here is another recipe provided by Kelly, my dental hygienist, via FoodNetwork.com and Rachel Ray. It’s pretty easy and very tasty. Allow more time to cook if your pieces are larger than 1/2″.
Fresh Ingredients
1 medium potato, chopped into 1” pieces
1 medium yam, peeled and chopped into 1” pieces
1 red bell pepper, chopped into 1” pieces
2 carrots, peeled and chopped into 1” pieces
(you can substitute eggplant, summer squash or fresh green beans for the above – be colorful and imaginative)
1 red onion, sliced ¼”
1 large zucchini, sliced ¼”
1 tomato, sliced ¼”
½ cup grated Parmesan cheese
PantryFare
2 T Italian bread crumbs
Spices and Oils
5 T olive oil
salt and pepper
dried basil
Toss the first four ingredients in 2 T olive oil in a 9 x 13 baking dish. Add salt and pepper spreading the vegetables across the bottom of the pan. Layer the onion, tomato and zucchini slices over the top. Sprinkle again with salt and pepper. Sprinkle with dried basil leaves and drizzle with 2 T oil.
Mix the cheese and bread crumbs in a small bowl, sprinkle over the casserole, and drizzle one last time with 1 T oil.
Bake at 350 degrees, uncovered, approximately 45 minutes, until vegetables are tender and the topping is browned.
Be healthy!
October 25, 2009
This recipe was provided by Kelly, my dental hygienist, via FoodNetwork.com and Rachel Ray. It requires a lot of chopping and makes at least 6 servings so I suggest making the stew up a day ahead and cooking the polenta just before serving to be hassle free. This tasty dish can be accompanied with a lite green salad if you wish.
Heat 1/4 cup olive oil in a large pan (Dutch oven) and add the following ingredients as you chop them (mostly into bite size pieces):
4 cloves garlic, minced
1 tsp crushed red pepper flakes
1 red onion
1/2 package fresh mushrooms
1 large carrot (peeled and thinly sliced)
3-4 celery stalks
2 cubanelle peppers
1 red bell pepper
2 eggplants, peeled of half the skin
Add:
1 bay leaf
salt & pepper
Cover the pot and cook for 10 to 12 minutes then add:
2 T balsamic vinegar
14-16 oz chicken stock
28 oz can whole tomatoes
Break up the tomatoes and simmer until warmed through.
To cook the polenta, heat the following in a large sauce pan over medium high heat:
1 cup milk
14-16 oz chicken stock
1/3 cup golden raisins
2 sprigs rosemary leaves, stripped and finely chopped
Wisk in 1 cup corn meal and stir until thickened. Remove from heat and add:
3 T honey
2 T butter
1/2 cup grated Parmesan or Romano cheese
Divide the polenta in 6 shallow bowls and spoon the stew on top.
October 24, 2009
I haven’t tried this recipe yet but I can just tell by the ingredients that it will be yummy. I’m a little nervous about using the whipping cream, so I think I will work on finding a suitable substitute for it. Once again, I found the recipe in the Taste of Home magazine even though many of their recipes don’t meet my criteria for healthy eating.
OATMEAL BRULEE WITH GINGER CREAM Cream Sauce:
1/2 Cup heavy whipping cream
2 slices fresh ginger
1 cinnamon stick
1 Tbsp grated orange peel
Bring these ingredients to a slow boil and simmer for 10 minutes. Strain the sauce and add: 3 Tbsp maple syrup 1/8 tsp ground nutmeg
Oatmeal Base
4 cups water
2 cups old-fashioned oatmeal
1/4 cup chopped dried apricots
1/4 chopped dried cherries
1/2 tsp salt
Cook for 5 minutes, stirring often. Remove from heat and stir in 3 Tbsp brown sugar and 1/4 cup of the ginger sauce. Cover for 2 minutes.
Grease 4 – 10 oz ramekins (they use butter) and add 1/4 cup raspberries to each ramekin. Spoon the oatmeal over the berries and sprinkle with sugar. Broil for 7-9 minutes, until the sugar is carmelized. Serve with the remaining ginger sauce.
October 4, 2009
I clipped this recipe from Taste of Home.
Dressing:
1/4 Cup Olive Oil
2 Tbsp Balsamic Vinegar
2 Tbsp Maple Syrup
1 tsp [whole grain] mustard
1/8 tsp salt
Pecans
2/3 Cup Pecans
1 Tbsp Balsamic Vinegar
1 Tbsp Water
1 Tbsp Sugar
Toast in a heavy skillet, adding the sugar towards the end. Spread out on foil to cool.
Toss 1 – 5 oz package of spring greens with dressing and plate.
Top with 1 can sliced beets,1 cup crumbled goat cheese, and the toasted pecans.
Be healthy!
October 3, 2009
