This recipe was found in the St Petersburg Times. It is fairly easy to prepare as long as you provide some extra time at the end to wash up the pans. The flavors are wonderful and it lends itself well as a stuffing for peppers if you’re inclined.
Fresh Ingredients
1 butternut squash, peeled and cut into 1” pieces
1 pound chard, trimmed and shredded
2 cups chopped onion
¼ cup grated Parmesan cheese
Pantry Fare
8 oz bowtie pasta
2 – 15 oz cans white beans, drained and rinsed
Spices and Oils
2 T olive oil
½ tsp cumin
½ tsp salt
3 T lemon juice
Toss the cubed squash with the salt, cumin, and olive oil.
Roast the squash at 475 degrees approximately 25 minutes. (Use cooking spray on your baking sheet!)
Heat 1 tablespoon olive oil in skillet and cook 2 cups chopped onions until soft and slightly browned.
Meanwhile cook 8 oz bow tie pasta in plenty of lightly salted water. Just before it has finished cooking add the chard and canned beans.
Drain the pasta mixture and toss with lemon juice, Parmesan cheese, and the cooked onions.
Makes 6 servings.
November 17, 2009
I followed a recipe by Arnold Foss on AllRecipes.com but modified it for the ingredients I had on hand. It was amazingly good!
Fresh Ingredients
2 large leeks, sliced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup fat-free half ‘n half cream
1 clove garlic, minced
¾ cup water
PantryFare
1 can broth
Spices and Oils
2 T olive oil
2 cubes vegetable bouillon
½ tsp curry powder
1/8 tsp pepper
sprinkle red pepper flakes
Saute the leeks and garlic in the olive oil until tender. Add everything except the cream and simmer for 25 minutes. Puree 1 cup of of the soup in your blender until smooth. Add cream and pureed soup to the pan and reheat but do not boil.
November 6, 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
I can’t believe I haven’t posted any recipes for portabella mushrooms. I love to buy them at Sam’s Club and then slap them on the outdoor grill or the George Foreman.
First combine olive oil, garlic, fresh oregano, salt and pepper in a small bowl. Then carefully clean the mushrooms with a damp towel and remove the stems. Brush them with the oil and first grill them stem side down for 3-5 minutes. Turn and cook them another 3-5 minutes, until tender.
Be healthy!
September 25, 2009
I’m not sure what to think about these ideas but to lose so much weight in such a short time is nothing but amazing to me. One thing to consider before trying this is whether your body can handle the stress. Please check with your doctor before purchasing any acai berry juice or colon cleanser. Listen also to the clip about Ph balance in your body. These people recommend having a diet high in the leafy greens.
Be healthy!
News6Health.com – Diet Trends: A look at America’s Top Diets
September 22, 2009
Three cheers for those people making an effort to kill obesity. Read more by clicking the link below.
Fight Against Obesity Takes Off! 16 Mayors and More Than 80 Cities Take Steps Toward… | Reuters
September 21, 2009
Really, really easy and very tasty!
Adjust quantities to your wish:
Acorn squash, halfed
Can of whole cranberries
Peach, diced (optional)
Nuts (optional)
Honey
Allspice
Mix the cranberries, peaches, nuts, honey and spice together. Spoon into the cleaned squash and microwave for approximately 10 minutes, until tender.
September 16, 2009
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