May 3, 2009 at 11:15 am (freezer, garlic, grape tomatoes, kalamata olives, lemon juice, olive oil, oregano, pepper, quinoa, red onion, Salad, salt, scallions, sheep's milk feta, Summer)
Prep time: 20 minutes
Cook time: 15 minutes
Serves 6.
1 C quinoa
2 C water
3 T olive oil
3/4 C fresh lemon juice
1 t dried oregano
1 clove garlic, minced
1/4 C kalamata olives
1 bunch scallions, chopped
1 pint grape tomatoes, halved
7 oz sheep’s milk feta cheese, cubed
1/4 C diced red onion
Salt and pepper to taste
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Place quinoa in a strainer and rinse under cold running water. Add water and quinoa to a medium saucepan. Bring to a boil and reduce to a simmer. Cook 15 minutes until quinoa is almost translucent.
Spread cooked quinoa on a large dinner plate and place in freezer for 15 minutes to chill. Meanwhile, in a small bowl, combine olive oil, lemon juice, oregano and garlic. Toss with quinoa.
Add olives, scallions, grape tomatoes, feta cheese and red onion. Gently mix ingredients. Season with salt and pepper and serve.
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April 22, 2009 at 10:06 am (7 ingredients or less, cod fillets, garlic, grape tomatoes, Main Dish, olive oil, oven, pepper, salmon steaks, salt, swordfish steaks, thyme leaves)
Active: 5 minutes
Total: 27 minutes
Serves 4.
1 pint grape tomatoes
1 1/2 T chopped fresh thyme, divided
4 salmon steaks or fillets (6 to 8 oz each)
2 t olive oil
1/4 t salt, divided
1/4 t pepper, divided
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Heat oven to 425 degrees. Line a rimmed baking pan with nonstick foil.
Toss tomatoes, 1 T of the thyme, olive oil, and 1/8 t each salt and pepper on baking pan. Roast 10 minutes.
Remove from oven. Push tomato mixture to one side of pan. Add salmon to other side. Sprinkle salmon with remaining salt, pepper and thyme. Roast 10 minutes or until salmon is just cooked through and tomatoes are tender.
To serve, spoon tomatoes and juices over salmon.
Variations: Add some minced garlic to the tomato mixture. Try with swordfish steaks or cod fillets.
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April 7, 2009 at 2:44 pm (7 ingredients or less, boneless skinless chicken breast, cherry tomatoes, grape tomatoes, italian dressing, Main Dish, mozzarella, pitted ripe olives, red onion, stovetop, zucchini)
Prep Time:10 min
Total Time:28 min
Makes:4 servings
4 small boneless skinless chicken breast halves (1 lb.)
1 red onion, halved, sliced
1 zucchini, chopped
1/4 cup Italian dressing
1/2 cup halved grape or cherry tomatoes
1/2 cup pitted black olives
1 cup shredded mozzarella cheese
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Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is done (165ºF), adding onions and zucchini after 5 min.
Add dressing, tomatoes and olives; cover. Cook on medium-low heat 2 min. or until heated through.
Stir mixture. Top with cheese; cover. Cook 2 min. or until cheese is melted.
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March 22, 2008 at 8:31 pm (black pepper, boneless skinless chicken breast, chipotle chili powder, cilantro, escarole, garlic, grape tomatoes, grill, heavy cream, Main Dish, olive oil, onion, red bell peppers, roasted red peppers, salt, stovetop)
Red-Pepper Chicken
Make Creamy Red-Pepper Sauce omitting the peas. Brush 6 boneless, skinless chicken breast halves (about 6 ounces each) with olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill for 5 to 6 minutes per side until cooked through. Meanwhile, cook 2 bunches escarole, trimmed, washed and cut into 1-inch strips, and 1 small sweet red pepper, cored and sliced, in 2 tablespoons olive oil along with 2 cloves minced garlic in a large pot, covered, for 8 minutes. Stir occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Slice chicken breasts, top with sauce and serve with escarole on the side. Make 6 servings.
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March 22, 2008 at 8:22 pm (cilantro, frozen peas, fusilli, garlic, grape tomatoes, heavy cream, Main Dish, onion, roasted red peppers, stovetop)
Red, White and Green Fusilli
While Creamy Red-Pepper Sauce is simmering, boil 1 pound fusilli or rotini until firm but tender, following package directions. Toss with sauce. Garnish with additional chopped cilantro, if desired. Makes 6 servings.
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March 22, 2008 at 8:18 pm (chipotle chili powder, cilantro, frozen peas, garlic, grape tomatoes, ground cumin, heavy cream, olive oil, onion, red pepper (cayenne), roasted red peppers, salt, sauce, stovetop)
Makes: 4 cups.
Prep: 15 minutes.
Cook: 15 minutes.
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, peeled and chopped
12 oz jar of roasted red peppers, drained and pureed
1 cup heavy cream
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile pepper or cayenne pepper
1 cup frozen peas, thawed
1 cup grape tomatoes, halved
1/2 cup chopped cilantro
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1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 8 minutes, stirring occasionally, until golden. Add garlic; cook 1 minute.
2. Add pepper puree, cream, salt, cumin and ground chipotle. Bring to a boil. Lower heat to medium low; simmer, covered, 5 minutes. Add peas, tomatoes, cilantro; cook for 1 minute.
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