October 22, 2010 at 6:09 pm (black pepper, cholesterol-free egg substitute, european-style salad mix (mescalun), feta, fresh tomatoes, kalamata olives, Main Dish, olive oil, parsley, red wine vinegar, scallions, stovetop, Summer, vegetable cooking spray, whole-wheat couscous)
This recipe is a great way to highlight the flavor of fresh summer tomatoes.
Serves 2.
Cakes:
1/3 C uncooked whole-wheat couscous
1/2 C boiling water
1/4 C (1 oz) crumbled feta cheese
3 T egg substitute
2 T finely chopped green onions
1/8 t freshly ground black pepper
2 t olive oil
Cooking spray
Salad:
2/3 C chopped seeded tomato
2 T chopped pitted kalamata olives
2 T chopped fresh parsley
2 t red wine vinegar
1/2 t olive oil
1/8 t freshly ground black pepper
3 C mescalun or other gourmet salad greens
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1. To prepare cakes, place couscous in a medium bowl; stir in 1/2 C boiling water. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Cool slightly. Add cheese and the next 3 ingredients (through pepper). Heat 2 t oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 C couscous mixture into 4 mounds in pan. Lightly press with a spatula to flatten to 1/2″. Cook 2 minutes or until lightly browned. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated.
2. To prepare salad, combine tomato and next 5 ingredients (through 1/8 t pepper). Arrange 1 1/2 C greens on each of 2 plates. Top each serving with 1/2 C tomato mixture; arrange 2 cakes over tomato mixture.
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October 22, 2010 at 5:53 pm (black pepper, broccoli florets, eggs, elbow macaroni, Main Dish, mozzarella, onion, oven, parmigiano-reggiano, salt, stovetop)
Serves 4 – 6.
1 lb elbow macaroni
1 C broccoli florets
4 C mozzarella cheese, divided
1 3/4 C milk
1 1/2 C freshly grated Parmigiano Reggiano cheese, divided
1/4 C minced onion
4 eggs, lightly beaten
1 t salt
Freshly ground black pepper to taste
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1. Bring a large pot of water to a boil.
2. Preheat oven to 350 degrees.
3. Cook pasta according to package directions. Add broccoli during the last 2 minutes of cook time.
4. Drain and mix together pasta, broccoli, 3 C of mozzarella, milk, 3/4 C Parmigiano, onion, eggs and seasonings in a large bowl.
5. Spoon mixture into a lightly greased 9 x 13″ baking dish.
6. Sprinkle with remaining cheeses. Cover and bake for 40 minutes. Remove and let rest 10 minutes before serving.
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October 13, 2010 at 6:49 pm (extra virgin olive oil, fresh tomatoes, Main Dish, onion, parmesan, parsley, penne, pepper, salt, stovetop, thyme, ziti, zucchini)
Serves 4.
Salt and pepper
1/4 cup extra virgin olive oil
5 or 6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
1 large onion, chopped
2 or 3 sprigs thyme
2 tomatoes, in wedges or roughly chopped, with their juice
1/2 pound cut pasta, like ziti or penne
Freshly grated Parmesan or freshly chopped parsley for garnish
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1. Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
2. Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
3. Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.
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October 9, 2010 at 12:53 pm (7 ingredients or less, chicken broth, fresh ginger, hot chile sauce (Sriracha), lemon juice, orange marmalade, Quick Dishes, sauce, soy sauce, stovetop, vegetable cooking spray)
Serves 4.
Cooking spray
1 T grated ginger
2/3 C chicken broth
3 T orange marmalade
1 1/2 T soy sauce
1 1/2 T fresh lemon juice
3/4 t sriracha sauce
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Heat a skillet over medium-high heat; coat with cooking spray. Add ginger; saute 1 minute, stirring constantly. Stir in chicken broth, orange marmalade and soy sauce; bring to a boil. Cook until mixture is slightly thick. Stir in lemon juice and sriracha sauce. Serve over Skillet Chicken.
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October 9, 2010 at 12:37 pm (7 ingredients or less, Aldi ingredients, black pepper, garlic, lemon juice, olive oil, Quick Dishes, salt, Side dish, stovetop, Summer, zucchini)
Serves 4.
2 t olive oil
2 C sliced zucchini
2 minced garlic cloves
2 t lemon juice
1/4 t salt
1/8 t black pepper
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Heat olive oil in a large skillet over medium-high heat. Add zucchini and garlic; saute 5 minutes. Add lemon juice, salt and pepper. Serve.
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October 9, 2010 at 12:31 pm (7 ingredients or less, Breads, ciabatta, garlic, olive oil, Quick Dishes, salt, stovetop)
Serves 4.
4 t olive oil
1 thinly sliced garlic clove
1/8 t salt
4 (1/2″ thick) slices ciabatta bread
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Heat olive oil in a small saucepan over medium-high heat. Add garlic; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in salt.
Heat a grill pan over medium-high heat; coat pan with cooking spray. Add ciabatta slices to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.
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October 8, 2010 at 5:28 pm (baby spinach, black pepper, butter, English cucumber, feta, flank steak, garlic, greek seasoning, kosher salt, Main Dish, pita bread, Quick Dishes, red onion, red wine vinegar, stovetop)
Creamy Hummus rounds out this meal.
Serves 4.
1/2 C red wine vinegar
1 t Greek seasoning (see note at bottom)
1/8 t black pepper
1 (1 lb) flank steak, trimmed
1/2 t kosher salt, divided
1 t butter
1 t olive oil
2 T lemon juice
1 t minced garlic
1 (6 oz) package fresh baby spinach
4 (6″) pitas, cut in half
1/2 C thinly sliced red onion
24 slices English cucumber
1/2 C (2 oz) crumbled feta cheese
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1. Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 t salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.
2. Return pan to heat. Add juice, garlic and spinach; saute 1 minute. Remove from heat; add remaining salt.
3. Spoon 2 T spinach mixture into each pita half. Place 1 T onion, 3 cucumber slices and 1 1/3 oz steak in each pita half; sprinkle 1 T cheese in each pita half.
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October 8, 2010 at 5:23 pm (7 ingredients or less, Appetizers, canned garbanzos, extra virgin olive oil, food processor, lemon juice, no-cook, Quick Dishes, red pepper (cayenne), salt, tahini)
Serve with red pepper slices and baby carrots.
1 C rinsed and drained canned chickpeas
2 T lemon juice
1 T tahini
1/4 t salt
1/8 t ground red pepper
3 T extra-virgin olive oil
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Combine chickpeas, lemon juice, tahini, salt and red pepper in a food processor; process until well blended. Gradually add olive oil; process until smooth.
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October 8, 2010 at 4:26 pm (eggs, extra virgin olive oil, fresh tomatoes, garlic, lemons, Main Dish, oven, parmesan, pepper, plain breadcrumbs, pork tenderloin, salt, stovetop, zucchini)
Prep time: 30 minutes
Cook time: 10 minutes
4 servings.
1 C bread crumbs
1/2 C finely grated Parmesan cheese
Salt and pepper
2 eggs
1 (1 lb) pork tenderloin, cut into 8 even pieces and pounded
1/2 C extra-virgin olive oil, divided
2 zucchini, halved lengthwise and sliced crosswise 1/4″ thick
2 cloves garlic, smashed and peeled
1 large tomato, cut into 1/2″ pieces
1 lemon, cut into wedges
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1. Preheat the oven to 250 degrees. In a wide shallow bowl, combine the bread crumbs, Parmesan and 2 pinches each salt and pepper; set aside. In another shallow bowl, beat the eggs. Turn each piece of pork in the crumbs to coat well, then coat with the eggs and again with the crumbs; transfer to a plate.
2. In a large skillet, heat 1/4 C olive oil over medium heat. Add 4 pork cutlets and cook until golden-brown, about 2 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with 2 more tablespoons olive oil and the remaining cutlets.
3. In a medium skillet, heat the remaining 2 T olive oil over medium-high heat. Add the zucchini and garlic and cook, stirring, until golden, about 2 minutes. Add the tomato and cook until warmed through, about 1 minute. Season with salt and pepper.
4. Serve 2 pork cutlets per person with the zucchini and lemon wedges.
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October 8, 2010 at 4:13 pm (baking potatoes, beef broth, extra virgin olive oil, flour, frozen tiny green peas, ground beef, heavy cream, Main Dish, onion, salt, steak sauce, stovetop)
Prep time: 15 minutes
Cook time: 35 minutes
4 servings.
2 large baking potatoes (about 1 1/4 lb total), peeled, quartered lengthwise and sliced 1/2″ thick)
3/4 C heavy cream, divided
Salt and pepper
1 lb ground sirloin
1 T flour
2 T extra-virgin olive oil
2 onions, thinly sliced
1 C beef broth
3 T steak sauce
1 (10 oz) box frozen petite peas
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1. In a small saucepan, combine the potatoes and enough salted cold water to cover. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain, return to the pot and mash with 6 T cream, 1 t salt and a pinch of pepper. Set aside.
2. Meanwhile, in a medium bowl, combine the ground beef with 1 1/2 t salt and 1/2 t pepper. Shape into 4 oval patties about 1/2″ thick. Coat with the flour.
3. In a large, heavy skillet, heat the olive oil over medium heat. Add the ground beef patties and cook until browned, about 2 minutes on each side for medium-rare. Transfer to a plate and cover with foil to keep warm.
4. Add the onions to the skillet and cook over medium heat, stirring until slightly softened, about 5 minutes. Pour in the beef broth, steak sauce and remaining 6 T cream and bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 4 minutes.
5. Meanwhile, cook the peas according to package directions.
6. Return the meat patties to the skillet and let simmer in the sauce for about 4 minutes. Arrange the patties on plates and spoon the sauce on top. Serve the mashed potatoes and peas alongside.
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