As promised last week the gaspacho recipe:
1 lb campari tomatoes -- buf you can't find these, tomaotes on the vine will work as well.
2 roasted red peppers from a jar
2 cloves of garlic
1-2 TBS fresh basil
2 TBS (or there abouts) olive oil
salt and pepper to taste
Cut tomatoes and peppers into chunks and add to a blender with all the other ingredients. Blend till smooth. If you want you can do this with a stick blender and leave chunks in. Serve with q-cumbers, cut up bell peppers of any color, avacado, tomatoe, onions and crusty bread.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, August 17, 2009
Tuesday, January 8, 2008
WW friendly lasagne
Lasagne with Meat Sauce
9 lasagne noodles
1 t fennel seeds
1 t olive oil
1/2 lb lean ground beef *(or lean ground turkey)
1 onion, finely chopped
1 red bell pepper, seeded and chopped
1 zucchini, chopped
2, 15 oz containers refregerated marinara sauce**
1 1/2 c ff ricotta cheese
1/2 c part skim mozzerella cheese
1/4 c grated Romano cheese
Method:
Cook noodles according to package directions, rinse and drain and set aside. In a small dry skillet roast the fennel seeds (these give the taste of sweet Italian sausage, which is generally used in this dish), till light brown and fragrant (2-3 mins). Crush the seeds in a coffee ginder or similar, or smash the seeds with a mallet. Brown oil, onion, bell pepper, zucchini. Stir in sauce and fennel and warm thru. Preheat the oven to 375F and prepare a 9x13 pan to layer in the lasagne. Layer the lasagne, alternating between the meat sauce and ricotta cheese. Cover with foil and bake for 30 mins until heated thru. Sprinkle the mozerella and romano cheese on top to brown, but continue baking for about 20 more mins.
Nutrition Info:
Serving size: 1/8 of pan
Cals: 295
Fats: 3 g
Fiber: 5 g
Points: 6 per serving
*Be careful when buying ground turkey. Some brands are actually higher in fat than ground beef. Always read the lables!
**I have no idea what this stuff is, so I just use Prego Garden Veggie Sauce.
Variations:
I sometimes sub the meat with veggies. I like to use, bell peppers, carrots, celery, mushrooms, brocolli, or brocolli rabe, fresh spinach and even butternut squash. I also use reduced fat or fat free cottage cheese in the ricotta with garlic salt and Italian seasoning added for flavor. You can also look for whole wheat pasta noodles as well, they will always be a lower point value. Finally, sometimes you might find the taste, texure and consistency of fat free or reduced fat cheeses unpalatable. Never fear, you are not alone in that, just use smaller servings of regular style cheese.
Happy Cooking.
9 lasagne noodles
1 t fennel seeds
1 t olive oil
1/2 lb lean ground beef *(or lean ground turkey)
1 onion, finely chopped
1 red bell pepper, seeded and chopped
1 zucchini, chopped
2, 15 oz containers refregerated marinara sauce**
1 1/2 c ff ricotta cheese
1/2 c part skim mozzerella cheese
1/4 c grated Romano cheese
Method:
Cook noodles according to package directions, rinse and drain and set aside. In a small dry skillet roast the fennel seeds (these give the taste of sweet Italian sausage, which is generally used in this dish), till light brown and fragrant (2-3 mins). Crush the seeds in a coffee ginder or similar, or smash the seeds with a mallet. Brown oil, onion, bell pepper, zucchini. Stir in sauce and fennel and warm thru. Preheat the oven to 375F and prepare a 9x13 pan to layer in the lasagne. Layer the lasagne, alternating between the meat sauce and ricotta cheese. Cover with foil and bake for 30 mins until heated thru. Sprinkle the mozerella and romano cheese on top to brown, but continue baking for about 20 more mins.
Nutrition Info:
Serving size: 1/8 of pan
Cals: 295
Fats: 3 g
Fiber: 5 g
Points: 6 per serving
*Be careful when buying ground turkey. Some brands are actually higher in fat than ground beef. Always read the lables!
**I have no idea what this stuff is, so I just use Prego Garden Veggie Sauce.
Variations:
I sometimes sub the meat with veggies. I like to use, bell peppers, carrots, celery, mushrooms, brocolli, or brocolli rabe, fresh spinach and even butternut squash. I also use reduced fat or fat free cottage cheese in the ricotta with garlic salt and Italian seasoning added for flavor. You can also look for whole wheat pasta noodles as well, they will always be a lower point value. Finally, sometimes you might find the taste, texure and consistency of fat free or reduced fat cheeses unpalatable. Never fear, you are not alone in that, just use smaller servings of regular style cheese.
Happy Cooking.
Tuesday, July 17, 2007
Recipe: Parmesan Pasta with Artichoke and Capers
I was feeling rather "food-networky" last night and invented this. My husband likes it, but then again, he is a super guy and loves everything I've ever put in front of him, except for volcano chicken, which is a story for another day.
Parmesan Pasta with Artichoke and Capers
2 cups cooked rotinni pasta (or farfalle)
1 can regular artichoke hearts (you can use marinated if you want)
2-3 T capers
2 T butter
1 clove minced garlic
1 cube frozen parsely
1 shallot, minced up
olive oil
salt and pepper to taste
1/4 C parmesan cheese*
1 t red pepper flakes (optional)
Method:
Melt butter in a sautee pan (or use the pan you cooked your pasta in). To the melted butter add the shallots, garlic and parsely. Cook this for about 3 mins then add the artichokes and capers and cook till these are heated thru. Pour the pasta into this mixture and drizzle olive oil on everything. (This is also the time to add the red-pepper flakes if you are using them). Right before serving sprinkle the cheese over the top and allow to melt.
*If you are a snoby-snob food person you will want to use the expensive parmesan from the gourmet section of the store. If you are a regular person, like me, you can use the stuff in the green kraft can. It's really good either way!
Parmesan Pasta with Artichoke and Capers
2 cups cooked rotinni pasta (or farfalle)
1 can regular artichoke hearts (you can use marinated if you want)
2-3 T capers
2 T butter
1 clove minced garlic
1 cube frozen parsely
1 shallot, minced up
olive oil
salt and pepper to taste
1/4 C parmesan cheese*
1 t red pepper flakes (optional)
Method:
Melt butter in a sautee pan (or use the pan you cooked your pasta in). To the melted butter add the shallots, garlic and parsely. Cook this for about 3 mins then add the artichokes and capers and cook till these are heated thru. Pour the pasta into this mixture and drizzle olive oil on everything. (This is also the time to add the red-pepper flakes if you are using them). Right before serving sprinkle the cheese over the top and allow to melt.
*If you are a snoby-snob food person you will want to use the expensive parmesan from the gourmet section of the store. If you are a regular person, like me, you can use the stuff in the green kraft can. It's really good either way!
Recipe: Breakfast Muffins
I debated wheather to call these Breakfast Muffins or Colon-blow muffins. If you remember Saturday Night Live from the late 80s they had a commercial parody for Colon Blow cereal, and Super Colon Blow cereal. I don't need to explain further what this cereal did to your insides. Since I don't want to step on their toes and I think my mother would blush if I talked about cleansing of the colon I went with Breakfast Muffins--although these muffins will clean you out!
Breakfast Muffins:
3 C whole wheat flour
1/4 C flaxseed meal
1 C brown sugar
3/4 C white sugar
1 egg
1 t baking powder
1 t baking soda
1 t vanilla
1 C applesauce
2 c mashed banana (about 4-5 medium)
2 C whole blueberries (optional)
Method:
First you will be using the "muffin method" (thank you Alton Brown) to make this, which is where you combine the wet and dry ingredients seperately until right before cooking. This is to get maximum effect from the leavening when activated by the wet ingredients. I used to not believe in this method, but I tried it and it really does give you better muffins and quick breads. I believe Alton Brown...I also love you AB!
In one bowl, combine flour, leavenings and flaxseed meal, and mix well, or sift, if you are a sifter. In another bowl, mash the bananas and then add applesauce, egg, sugars and vanillia. Combine the wet and dry ingredients and mix well. If you are using blueberries or any other fruit, fold them in at this point. Grease 4 small muffin tins or 2 large muffin tins, for a total of 24 muffins with a cooking spray like PAM. Dish the batter to the top of each muffin cup. Bake at 350F for 30 mins, or till a knife comes out clean. This can also be baked as a quick bread. Instead of using muffin tins, grease 2 loaf pans and fill with batter. Bake at 350F for 45-50 mins, or till a knife comes out clean.
If you are counting WW points here is your nutrition information. One muffin is a serving. Each muffin has 162 cals, 1 g of fat and 3 g of dietary fiber for a total of 3 points per muffin.
Breakfast Muffins:
3 C whole wheat flour
1/4 C flaxseed meal
1 C brown sugar
3/4 C white sugar
1 egg
1 t baking powder
1 t baking soda
1 t vanilla
1 C applesauce
2 c mashed banana (about 4-5 medium)
2 C whole blueberries (optional)
Method:
First you will be using the "muffin method" (thank you Alton Brown) to make this, which is where you combine the wet and dry ingredients seperately until right before cooking. This is to get maximum effect from the leavening when activated by the wet ingredients. I used to not believe in this method, but I tried it and it really does give you better muffins and quick breads. I believe Alton Brown...I also love you AB!
In one bowl, combine flour, leavenings and flaxseed meal, and mix well, or sift, if you are a sifter. In another bowl, mash the bananas and then add applesauce, egg, sugars and vanillia. Combine the wet and dry ingredients and mix well. If you are using blueberries or any other fruit, fold them in at this point. Grease 4 small muffin tins or 2 large muffin tins, for a total of 24 muffins with a cooking spray like PAM. Dish the batter to the top of each muffin cup. Bake at 350F for 30 mins, or till a knife comes out clean. This can also be baked as a quick bread. Instead of using muffin tins, grease 2 loaf pans and fill with batter. Bake at 350F for 45-50 mins, or till a knife comes out clean.
If you are counting WW points here is your nutrition information. One muffin is a serving. Each muffin has 162 cals, 1 g of fat and 3 g of dietary fiber for a total of 3 points per muffin.
Food find: Frozen Garlic
For a few months now I've been using a frozen garilc product that I found at Trader Joe's. The brand name is Dorot and it comes from Isreal--yes it's kosher too! Each frozen garlic cube is equal to 1 clove of garlic. They also have parsely, cilantro and basil, ginger and dill. They make a great addition to your cooking. The website also has a recipe section too!
Here is a recipe I use with these:
3 frozen garlic cubes
2 frozen parsley cubes
1/4 c soy sauce
Blend together and use to marinade fish, chicken or turkey.
Here is a recipe I use with these:
3 frozen garlic cubes
2 frozen parsley cubes
1/4 c soy sauce
Blend together and use to marinade fish, chicken or turkey.
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