Ham and Asparagus Strata

March 27, 2011 at 4:35 pm (asparagus, eggs, french bread, fully cooked ham, garlic powder, Italian bread, italian cheese blend, lemon juice, Main Dish, microwave, milk, mozzarella, oven, vegetable cooking spray)

The savory bread pudding called strata has become one of America’s favorite egg casseroles. Strata means layers and layering is almost all you have to do to make one. Once you’ve poured on the custard, bake or microwave the strata right away or cover and refrigerate it for several hours or even overnight. With a cold mixture, allow a little more cooking time to serve up a quick meal whenever you need it the next day.

Makes 6 Servings

Cooking spray
12 to 16 (1/2″ thick) slices French or Italian bread (about 4 oz)
1 C (4 oz) shredded low-moisture part-skim mozzarella or Italian blend cheese, divided
1 C (4 oz) chopped cooked lean ham, divided
8 oz fresh asparagus spears, cut into 1″ pieces (about 2 C)
6 eggs
1 C skim or low-fat milk
2 T lemon juice
1/4 t garlic powder
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Even coat 8″ square baking dish with spray. Layer half of the bread slices on bottom of dish. Sprinkle with 1/2 C of the cheese, 1/2 C of the ham and 1 C of the asparagus pieces. Cover with the remaining bread slices, laying them flat or in a shingled pattern. Sprinkle with the remaining cheese, ham and asparagus pieces. In medium bowl, beat together eggs, milk, lemon juice and garlic powder. Pour evenly over layers. Cover with plastic wrap.

Microwave on full power 5 minutes. Microwave on 50% power until thermometer inserted near center reads 160 degrees and/or knife inserted near center comes out clean, about 10 to 12 minutes.

OR

Cover dish with aluminum foil instead of plastic wrap. Bake in preheated 350 degree oven until thermometer inserted near center reads 160 degrees and/or knife inserted near center comes out clean, about 40 to 45 minutes.

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Spinoccolini Whole-Wheat Pasta

October 5, 2010 at 2:53 pm (asparagus, broccoli florets, broccolini, butter, chicken broth, extra virgin olive oil, food processor, garlic, Main Dish, nutmeg, onion, parmigiano-reggiano, penne, pepper, Quick Dishes, ricotta cheese, salt, spinach, stovetop)

Serves 4.

2 T extra-virgin olive oil
2 T butter
1 small onion, finely chopped
3 to 4 cloves garlic, finely minced
1 C chicken broth
1 lb fresh spinach, stemmed and coarsely chopped
Salt and pepper
Pinch of nutmeg
1 lb whole wheat penne rigate
4 C broccolini or broccoli florets
1 C grated parmigiano-reggiano cheese
2 C ricotta cheese, at room temperature
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1. In a deep skillet, heat the oil and the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. Meanwhile, using a food processor, pulse the chicken broth and spinach into a thick sauce. Stir into the onions and garlic in the skillet and cook until heated through, 2 to 3 minutes. Season with salt, pepper and nutmeg.

3. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. During the last minute of cooking, add the broccolini to the pasta. Drain, then toss the pasta and broccolini with the spinach sauce and parmigiano-reggiano. Serve in shallow bowls and dollop with the ricotta.

Note: You can use asparagus as a substitute for the broccolini.

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Garlic-Marinated Chicken Cutlets with Grilled Potatoes

July 28, 2010 at 3:43 pm (asparagus, butter, chicken cutlets, coarse kosher salt, garlic, grill, Main Dish, olive oil, pepper, red new potatoes, Spring, Summer, thyme leaves)

Prep: 45 minutes
Total: 45 minutes
Serves 4

1 1/2 pounds baby red new potatoes, halved or quartered if large
2 tablespoons olive oil, plus more for grates
6 garlic cloves, minced
1/4 cup white-wine vinegar
3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
Coarse salt and ground pepper
3 pounds chicken cutlets (about 12)
1 tablespoon butter
Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
2 tablespoons Vinaigrette
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1. Heat grill to medium. Fold a 4-foot-long sheet of aluminum foil in half to a double-layer sheet. Place the potatoes on the double layer. Form a packet, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes in the packet to keep warm. Raise grill to high; lightly oil grates.

2. Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.

3. Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.

4. Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.

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Creamy Asparagus Linguine

April 23, 2010 at 8:35 pm (7 ingredients or less, asparagus, garlic, heavy cream, lemons, light cream, linguine, Main Dish, olive oil, Quick Dishes, red pepper flakes, salt, Spring, stovetop)

1 lb trimmed asparagus
olive oil for sauteeing
minced garlic to taste
1/2 C cream
1 lb cooked linguine
lemon zest to taste
salt to taste
red pepper flakes to taste
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Cut asparagus into 1″ pieces; saute with olive oil and garlic until just 2 minutes. Add cream and heat through. Toss with remaining ingredients and serve.

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Creamy Broccoli Soup

August 22, 2009 at 3:03 pm (Aldi ingredients, all-purpose flour, butter, cream cheese, frozen aspagagus spears, frozen broccoli, frozen cauliflower florets, frozen cut spinach, milk, nutmeg, onion, pepper, prepared cheese product, Quick Dishes)

Prep Time: 15 min
Total Time: 30 min
Makes: 6 servings

1/4 cup chopped onions
1 Tbsp. butter
1 Tbsp. flour
2 cups milk
4 oz. cream cheese, cubed
1/2 lb. prepared cheese product, cut into 1/2-inch cubes
10 oz frozen chopped broccoli, cooked, drained
1/4 tsp. ground nutmeg
1/8 tsp. pepper
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Cook and stir onions in butter in 2-qt. saucepan on medium-high heat until onions are crisp-tender. Blend in flour.

Add milk and cream cheese; cook on medium heat until cream cheese is melted, stirring frequently.

Stir in remaining ingredients; cook until heated through, stirring occasionally.

Note: You can substitute frozen chopped spinach; frozen cauliflower florets, chopped; or frozen asparagus spears, chopped; for the broccoli.

Use Your Microwave: Microwave onions and butter in 2-qt. microwaveable bowl on HIGH 30 sec. or until onions are tender. Stir in milk. Microwave 3 to 4 min. or until heated through, stirring every 2 min. Stir in cream cheese. Microwave 4 to 6 min. or until cream cheese is melted, stirring every 2 min. Stir in remaining ingredients. Microwave 30 sec. or until heated through.

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Asparagus, Fingerling Potato, and Goat Cheese Pizza

May 12, 2009 at 7:42 pm (all-purpose flour, asparagus, coarse kosher salt, cornmeal, extra virgin olive oil, fingerling potatoes, food processor, garlic, goat cheese, Main Dish, mozzarella, oven, parmesan, scallions, Spring, stovetop, vital wheat gluten, white whole wheat flour, yeast)

5 oz fingerling potatoes
Cornmeal (for sprinkling)
Pizza dough (recipe below)
2 tbsp extra-virgin olive oil, divided
1 garlic clove, pressed
4 green onions, thinly sliced, divided
1-1/3 cups grated whole-milk mozzarella cheese (about 6 oz)
4 oz soft fresh goat cheese, crumbled
8 oz asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces
1/2 cup grated Parmesan cheese

Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices. Preheat oven to 450 degrees. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16-by-11-inch oval. Transfer to baking sheet. Mix 1 tbsp olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tbsp oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper. Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces. Serves four.

Pizza Dough
1 cup (or more) warm water (105 degrees to 115 degrees)
1-1/2 tsp active dry yeast
2 cups unbleached all purpose flour
3/4 cup unbleached white whole wheat flour
3 tbsp vital wheat gluten (available at natural food stores)
1-1/2 tsp coarse kosher salt
3 tbsp extra-virgin olive oil, divided

Whisk 1 cup warm water and yeast in small bowl; let stand until yeast dissolves, about 5 minutes. Using on/off turns, mix both flours, wheat gluten, and coarse salt in processor. Whisk 2 tbsp oil into yeast mixture. With machine running, gradually add yeast mixture through feed tube of processor. Process until dough forms ball, adding more warm water by teaspoonfuls if dry, about 1 minute. Transfer dough to floured work surface; knead until dough comes together.

Brush large bowl with 1 tbsp oil. Place dough in bowl; turn to coat. Cover bowl with kitchen towel. Let rise in warm, draft-free area until doubled in size, 1-1/2 to 2 hours. Punch dough down. Divide in half; form into 2 balls. Do ahead: Place each ball in separate, resealable plastic bag. Chill up to 4 days or freeze up to 1 month. Let chilled dough stand 1 hour or frozen dough stand 4 hours at room temperature before rolling. Makes 2 crusts.

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