March 27, 2011 at 5:05 pm (Breakfast, broiler, cheddar, corn on the cob, eggs, frozen corn, Main Dish, milk, onion, oregano, Quick Dishes, red bell peppers, stovetop, zucchini)
2 to 4 servings
1 1/2 C diced zucchini
1 C fresh or frozen corn kernels
1/2 C chopped sweet red pepper
1/4 C chopped onion
1/4 t oregano, crushed
1 T water
4 eggs
1/4 C skim milk
1/4 C (1 oz) low-fat shredded cheddar cheese
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In 10″ non-stick, ovenproof skillet, combine vegetables, oregano and water. Cover and cook over medium heat, stirring occasionally, until crisp-tender.
Thoroughly blend eggs and milk. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted.
Cut into wedges and serve from pan or slide from pan onto serving platter.
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November 1, 2010 at 3:42 pm (chayote, cilantro, garlic, lime juice, mayonnaise, Mexican, parmesan, red bell peppers, Salad, stovetop, vegetable oil)
Preparation: 15 minutes
Cooking: 16 minutes
Total: 31 minutes
Yield: 10 servings, 1/2 cup each
1 tsp. oil
3 large chayotes (2 lb), peeled, halved, each half cut into 20 wedges
1 large red pepper, cut into strips
2 cloves garlic, thinly sliced
1/2 cup mayonnaise
Juice of 1 lime
1 1/4 cup cilantro leaves, divided
2 tbsp. grated Parmesan cheese
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Heat oil in a large skillet over medium-high heat. Add the shallots, cook, stirring 5 min. or until evenly browned. Cook covered over medium-low heat, stirring occasionally, for 7 min. or until tender-crisp.
Add peppers and garlic and cook 3 min., stirring occasionally. Remove the pan from heat.
Blend mayonnaise, lime juice and 1 cup cilantro in blender until creamy. Chop the remaining cilantro. Mix the chayotes and peppers with half of mayonnaise mixture; place in a serving dish. Top with the remaining mayonnaise mixture, Parmesan cheese and chopped cilantro.
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October 27, 2010 at 3:58 pm (all-purpose flour, bay leaf, beef broth, beef chuck roast, black pepper, canned diced tomatoes, carrots, dry red wine, French, garlic, kosher salt, Main Dish, olive oil, onion, slow cooker, stovetop, thyme, tomato paste, zucchini)
Chuck roast, a tough cut of meat, grows tender in the slow cooker. Serve this rustic stew with crusty bread.
Serves 6.
2 t olive oil
1 1/2 lb boneless chuck roast, trimmed and cut into 1″ pieces
1 1/2 t kosher salt, divided
1/2 t freshly ground black pepper, divided
2 T all-purpose flour
2 medium onions, each cut into 8 wedges
8 garlic cloves, crushed
1/4 C dry red wine
1 C fat-free, less-sodium beef broth
2 T tomato paste
3 bay leaves
3 fresh thyme sprigs
1 (14.5 oz) can diced tomatoes, drained
3 C (1″) slices zucchini
2 C (1″) slices carrots
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1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t salt and 1/4 t pepper; dredge in flour. Add beef to pan, saute 2 minutes, browning on all sides. Place beef in an electric slow cooker. Add onions and garlic to pan; saute 5 minutes. Add wine to pan, scraping pan to loosen browned bits. Place onion mixture in cooker. Add broth, tomato paste, bay leaves, thyme and tomatoes to cooker; top with zucchini and carrots. Cover and cook on low 8 hours or until beef is tender. Stir in remaining 1 t salt and remaining 1/4 t pepper. Discard bay leaves and thyme sprigs.
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October 26, 2010 at 1:21 pm (all-purpose flour, baking powder, baking soda, Breakfast, canola oil, cinnamon, eggs, granulated sugar, honey, milk, oven, salt, vegetable cooking spray, whole wheat flour, zucchini)
These are something healthy you can grab for breakfast on the way out the door. You can add raisins, nuts or dried cranberries for variety.
Makes 12.
4.75 oz whole-wheat flour (about 1 cup)
3 oz all-purpose flour (about 2/3 cup)
1/2 C sugar
1 t ground cinnamon
1 1/4 t baking powder
1/2 t baking soda
1/4 t salt
1 1/3 C shredded zucchini
1/2 C milk
2 T canola oil
2 T honey
1 egg
Cooking spray
1 T sugar
1/4 t ground cinnamon
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1. Preheat oven to 400 degrees.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
3. Combine 1 T sugar and 1/4 t cinnamon; sprinkle over tops of muffins. Bake at 400 degrees for 15 minutes of until golden. Remove from pan immediately; cool on a wire rack.
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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 12:37 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 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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August 24, 2010 at 5:07 pm (black pepper, cherry tomatoes, chicken broth, extra virgin olive oil, fresh mint, garlic, granulated sugar, kosher salt, lemon juice, linguine, Main Dish, pecorino, Quick Dishes, shallots, sliced almonds, stovetop, Summer, thyme leaves, zucchini)
Serve with Olive Tapenade Breadsticks.
Serves 4.
2 C cherry tomatoes, halved
2 T minced shallots
1 t minced fresh thyme
2 t fresh lemon juice
3/4 t kosher salt
1/2 t freshly ground black pepper
1/4 t sugar
5 t extra-virgin olive oil, divided
1 (9 oz) package refrigerated linguine
1 1/2 t minced garlic
3 C chopped zucchini (about 1 lb)
3/4 C chicken broth
3 T chopped fresh mint, divided
1/3 C (1 1/2 oz) grated fresh pecorino Romano cheese
3 T sliced almonds, toasted
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1. Combine first 7 ingredients in a medium bowl. Add 2 t oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 T oil to pan, swirling to coat. Add garlic to pan; saute 30 seconds. Add zucchini; saute 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir to pasta and 1 1/2 T mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 C pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 T mint. Sprinkle each serving with 4 t cheese and 2 t almonds.
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June 11, 2010 at 3:10 pm (canola oil, corn, cumin, dried New Mexico chiles, garlic, Main Dish, Mexican, oregano, parsley, potatoes, red bell peppers, salt, stewed tomatoes, stovetop, tomato paste, Vegetarian, yellow onions, zucchini)
Dried New Mexico chile peppers bring a subtle heat and depth of flavor to this hearty vegetable stew.
Serves 8.
2 or 3 dried New Mexico chile peppers, seeded
1 T canola oil
1 large yellow onion, chopped (1 1/2 C)
1 medium red bell pepper, seeded and chopped (1 C)
1 medium zucchini, chopped
2 large cloves garlic, minced
14-oz can stewed tomatoes
4 C water
1 large potato, peeled and chopped
1 1/2 C corn kernels
2 t dried oregano
1 1/2 t ground cumin
1 t salt
1/2 C tomato paste
1/2 C chopped parsley
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Toast dried chilies in ungreased heavy skillet over medium heat until lightly browned, occasionally shaking pan to turn chilies, about 2 minutes. Remove from heat and pour enough boiling water over chilies to cover. Let soak until softened, about 20 minutes.
In blender or food processor, process chilies with 1/2 C soaking liquid until pureed. Scrape puree into small bowl and set aside.
In large saucepan, heat oil over medium heat. Add onion, bell pepper, zucchini and garlic, and cook, stirring until vegetables begins to soften, about 5 minutes. Add pureed chilies, stewed tomatoes, water, potato, corn and dried seasonings and bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Stir in tomato paste and parsley, and cook for 5 minutes before serving.
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May 1, 2010 at 2:53 pm (Aldi ingredients, all-purpose flour, American cheese, black pepper, broccoli, butter, carrots, celery, cheddar, cooked beef, cooked pork, cubed cooked chicken, cubed cooked lamb, eggs, fully cooked ham, Main Dish, milk, oven, pasta, spinach, stovetop, Summer, zucchini)
This gratin of pasta and vegetables can be made with any type of cooked pasta; leftovers are fine. To give it eye appeal, texture and taste, blanched pieces of vegetables–carrots, celery, spinach, broccoli–are used along with leftover pieces of ham, cooked meat, or chicken. The white sauce that binds it is very thin because of the starch in the pasta, which absorbs moisture. However, you do need the sauce, even though it’s light. If you use milk instead of sauce, it will end up being too runny. (You could use a light custard–milk combined with 1 egg–in place of the sauce, if you prefer.)
Cook the pasta (unless you are using already cooked leftovers) in 3 quarts of boiling salted water until it is tender but not mushy. The time will vary, depending on the type of pasta. Drain the pasta in a colander, and rinse quickly under cold water to stop cooking, drain well
Prep time: 15 minutes
Cook time: 50 – 60 minutes
Serves 6.
3 – 4 C cooked and drained pasta
3/4 C zucchini, cut into 1/2″ dice
3/4 C diced broccoli, blanched in boiling water for 3 minutes and drained
1/2 C ham, cut into 1/4″ dice
1/3 C grated American or cheddar cheese
White Sauce
1 T butter
1 T flour
2 1/2 C milk
1/2 t salt
1/4 t freshly ground black pepper
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1. Melt the butter in a saucepan, add the flour, and cook on medium heat for about 1 minute. (Notice that the roux gets slightly grainy and beige.) Add the cold milk, salt and pepper, and mix well. Bring to a boil, stirring occasionally with the whisk, being sure to go in the corners where it tends to stick. Boil for about 15 to 20 seconds.
2. In a 6-cup gratin dish, combine the cooked and drained pasta with the vegetables and ham. Pour the sauce on top. Stir the mixture with a fork so that the sauce mixes with the pasta, and sprinkle with the grated cheese.
3. Bake in a 400-degree oven for about 40 to 45 minutes until the mixture is puffy and nicely browned. Serve right away.
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