1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup fresh flat-leaf parsley leaves
1/4 cup fresh basil leaves
1/4 cup capers, drained
2 tsp grated lemon rind
2 tsp fresh lemon juice
1 garlic clove, minced
2.5 tbs extravirgin olive oil, divided
2 lbs skinless, boneless salmon fillets, cut into 1" chunks
1/2 tsp salt, divided
1/4 tsp ground pepper
Cooking Spray
4 cups hot cooked orzo
Parsley sprigs (optional)
Lemon wedges (optional)
Directions:
Prepare grill
Combine first 7 ingredients in a food processor. Add 1.5 tablespoons oil to herb mixture; process until smooth, scraping sides. Set aside.
Thread fish evenly on each of 16 skewers. Brush fish with remaining 1 tbs oil; sprinkle evenly with 1/4 tsp salt & pepper. Arrange skewers on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness. Remove from grill and keep warm.
Combine orzo and remaining 1/4 tsp salt; toss well. Place 1/2 cup orzo on each of 8 plates; arrange 2 skewers on each plate. Top each serving with about 1 tbs herb mixture. Garnish with parsley sprigs & lemon wedges, if desired.
Reviews:
I made these over the summer for my Dad & his Fiance. They really liked them and fairly easy to make. If you want to get rid of the first 7 ingredients, and just used a pre made pesto, you could do that also. It may be a little easier.
Tuesday, October 21, 2008
Quick Spinach & Tomato Pasta
1 lb whole-wheat pasta
1 onion, sliced
1 tablespoon extra-virgin olive oil
1 - 14 oz can tomatoes, drained
1 lb frozen spinach
Salt & Pepper
1/3 cup crumbled feta cheese
Directions:
Cook pasta in a large pot of boiling salted water until al dente, according to package directions.
Meanwhile, heat oil in a large skillet over medium-high heat and saute onion. Add tomatoes; simmer for 10 minutes. Stir in spinach; heat through. Drain the pasta, toss with sauce and season with salt & pepper. Top with feta.
Reviews:
This is a good recipe. We served it with fish and it made a good meal. This is a good recipe for a party and fairly low calories. About 352 calories.
1 onion, sliced
1 tablespoon extra-virgin olive oil
1 - 14 oz can tomatoes, drained
1 lb frozen spinach
Salt & Pepper
1/3 cup crumbled feta cheese
Directions:
Cook pasta in a large pot of boiling salted water until al dente, according to package directions.
Meanwhile, heat oil in a large skillet over medium-high heat and saute onion. Add tomatoes; simmer for 10 minutes. Stir in spinach; heat through. Drain the pasta, toss with sauce and season with salt & pepper. Top with feta.
Reviews:
This is a good recipe. We served it with fish and it made a good meal. This is a good recipe for a party and fairly low calories. About 352 calories.
Zucchini, Sausage & Feta Casserole
2.5 cups uncooked ziti
8oz Sausage
Cooking Spray
1 tsp Olive Oil
5 cups thinly sliced zucchini (about 1/5 lbs)
2 cups chopped onion
1/2 tsp kosher salt
1/4 tsp ground pepper
3 garlic cloves, minced
1/2 cup beef broth
2 tsp all-purpose flour
1/2 cup, crumbled feta cheese
1/2 cup, shredded part-skim mozzarella cheese
Directions:
Preheat oven to 400 degrees
Cook pasta in boiling water 5 minutes, omitting salt & fat, drain.
Remove casing from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.
Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage and feta cheese in a large bowl. Toss well. Spoon pasta mixture into a 11 X 7 inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400 degree for 20 minutes or until bubbly and lightly browned.
Reviews:
Not too bad. Scott liked it. Recipe called for strips of onion which both of us didn't really like. So, next time I'll chop them up smaller.
8oz Sausage
Cooking Spray
1 tsp Olive Oil
5 cups thinly sliced zucchini (about 1/5 lbs)
2 cups chopped onion
1/2 tsp kosher salt
1/4 tsp ground pepper
3 garlic cloves, minced
1/2 cup beef broth
2 tsp all-purpose flour
1/2 cup, crumbled feta cheese
1/2 cup, shredded part-skim mozzarella cheese
Directions:
Preheat oven to 400 degrees
Cook pasta in boiling water 5 minutes, omitting salt & fat, drain.
Remove casing from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.
Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage and feta cheese in a large bowl. Toss well. Spoon pasta mixture into a 11 X 7 inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400 degree for 20 minutes or until bubbly and lightly browned.
Reviews:
Not too bad. Scott liked it. Recipe called for strips of onion which both of us didn't really like. So, next time I'll chop them up smaller.
Monday, July 14, 2008
Bow-Ties with Spinach & Cherry Tomatoes
12 oz Bow-Tie Pasta
3 Tbsp Extra-Virgin Olive Oil
1 Tbsp minced garlic (I just used 3 garlic cloves)
1 bag (10oz) spinach
Salt & Pepper to taste
1 PT Cherry Tomatoes, halved
1/4 cup pine nuts
1/4 cup shredded Parmesan
Directions:
-Cook Pasta according to package directions. Drain and transfer to a large bow, set aside.
-Meanwhile, heat 1 Tbsp oil in a skillet over medium heat. Add half the garlic, cook 30 second (you don't want to burn the garlic). Add half the spinach and a little salt & pepper. Saute 1 minute, or until spinach wilts. Add remaining spinach and cook until wilted. Transfer to bowl with pasta.
-Add remaining 2 Tbsp oil and rest of garlic to skillet. Cook 30 seconds. Add tomatoes and salt & pepper. Cook 1 or 2 minutes, or until tomatoes release their juices. Add to bowl with pasta.
-Add remaining ingredients to bowl and toss to combine.
Reviews:
This was one of the easiest recipes to make. And relatively good for you. Only about 525 calories. Scott isn't a huge sauce person, so I have started to make things that doesn't involve heavy sauces. Sam actually LOVED the Pine Nuts. I think he would just eat a whole handful of Pine Nuts if given the change.
3 Tbsp Extra-Virgin Olive Oil
1 Tbsp minced garlic (I just used 3 garlic cloves)
1 bag (10oz) spinach
Salt & Pepper to taste
1 PT Cherry Tomatoes, halved
1/4 cup pine nuts
1/4 cup shredded Parmesan
Directions:
-Cook Pasta according to package directions. Drain and transfer to a large bow, set aside.
-Meanwhile, heat 1 Tbsp oil in a skillet over medium heat. Add half the garlic, cook 30 second (you don't want to burn the garlic). Add half the spinach and a little salt & pepper. Saute 1 minute, or until spinach wilts. Add remaining spinach and cook until wilted. Transfer to bowl with pasta.
-Add remaining 2 Tbsp oil and rest of garlic to skillet. Cook 30 seconds. Add tomatoes and salt & pepper. Cook 1 or 2 minutes, or until tomatoes release their juices. Add to bowl with pasta.
-Add remaining ingredients to bowl and toss to combine.
Reviews:
This was one of the easiest recipes to make. And relatively good for you. Only about 525 calories. Scott isn't a huge sauce person, so I have started to make things that doesn't involve heavy sauces. Sam actually LOVED the Pine Nuts. I think he would just eat a whole handful of Pine Nuts if given the change.
Sunday, July 13, 2008
Rustic Summer Squash Tart
1 Tbsp extra-virgin olive oil
1 lb mixed summer squash, cut in 1/4-in. rounds
2 shallots, thinly sliced
1 tsp chopped garlic
1 tsp thyme or marjoram
Freshly ground pepper
1 refrigerated pie crust (from a 15-oz box)
4 oz Gorgonzola Cheese
1 roasted yellow or red pepper (from a jar) cut into strips
1 large plum tomato, sliced
1 large egg, beaten
Directions:
- Heat oil in a large nonstick skillet over medium heat. Add squash and shallots and cook, turning pieces as they start to color ... about 7 minutes. Remove from heat. Stir in thyme, garlic & pepper to taste. Cool at room temperature.
- Heat oven at 400 Degrees. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll cruise to a 13-in round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper slices and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.
- Bake 35 - 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.
Reviews:
This wasn't bad. It had some good taste to it. Both Scott & I agreed that it was missing something but I am not sure exactly what. I think next time, I will make individual tarts for everyone. I'm not sure what else too add to it ... maybe it will come to me.
1 lb mixed summer squash, cut in 1/4-in. rounds
2 shallots, thinly sliced
1 tsp chopped garlic
1 tsp thyme or marjoram
Freshly ground pepper
1 refrigerated pie crust (from a 15-oz box)
4 oz Gorgonzola Cheese
1 roasted yellow or red pepper (from a jar) cut into strips
1 large plum tomato, sliced
1 large egg, beaten
Directions:
- Heat oil in a large nonstick skillet over medium heat. Add squash and shallots and cook, turning pieces as they start to color ... about 7 minutes. Remove from heat. Stir in thyme, garlic & pepper to taste. Cool at room temperature.
- Heat oven at 400 Degrees. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll cruise to a 13-in round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper slices and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.
- Bake 35 - 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.
Reviews:
This wasn't bad. It had some good taste to it. Both Scott & I agreed that it was missing something but I am not sure exactly what. I think next time, I will make individual tarts for everyone. I'm not sure what else too add to it ... maybe it will come to me.
Saturday, July 12, 2008
Lemon-Garlic Shrimp & Vegetables
4 tsp extra-virgin olive oil
2 large red bell peppers, diced
2 lbs asparagus, trimmed and cut into 1-in lengths
2 tsp freshly grated lemon zest
salt
5 cloves garlic, minced
1 lb raw shrimp, peeled, deveined & no tails
1 cup vegi broth
1 tsp cornstarch
2 Tbsp Lemon Juice
1 Tbsp Parsley
Directions:
- Heat 2 tsp oil in large nonstick skillet, over medium-high heat. Add bell peppers, asparagus, lemon zest and salt and cook. Stir occasionally, until just begins to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
-Add the remaining 2 tsp oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 tsp salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Reviews:
It was good. We'd make it again. Sam really loved the Shrimp. And it was a really easy recipe to make.
2 large red bell peppers, diced
2 lbs asparagus, trimmed and cut into 1-in lengths
2 tsp freshly grated lemon zest
salt
5 cloves garlic, minced
1 lb raw shrimp, peeled, deveined & no tails
1 cup vegi broth
1 tsp cornstarch
2 Tbsp Lemon Juice
1 Tbsp Parsley
Directions:
- Heat 2 tsp oil in large nonstick skillet, over medium-high heat. Add bell peppers, asparagus, lemon zest and salt and cook. Stir occasionally, until just begins to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
-Add the remaining 2 tsp oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 tsp salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Reviews:
It was good. We'd make it again. Sam really loved the Shrimp. And it was a really easy recipe to make.
Thursday, July 10, 2008
Beef and Asparagus Stir-Fry
1/2 cup water
2 Tbsp reduced-sodium soy sauce
2 tsp Instant Beef Flavor Bouillon
2 tsp cornstarch
1 Tbsp Vegetable Oil
1 lb fresh asparagus cut into 2-inch pieces
12 oz beef sirloin trimmed and thinly sliced
1 small bell pepper, chopped
1 small onion, thinly sliced
1/2 cup carrot strips
2 cup (6 oz) sliced fresh mushrooms
2 green onions, sliced
3 cups hot cooked rice
Directions:
- Combine: Water, Soy Sauce, Bouillon & Cornstarch in small bowl.
- Heat oil in large skillet. Add asparagus, beef, bell pepper, onion and carrot; cook, stirring frequently, until beef is no longer pink.
- Add muschrooms and green onions; cook until tender. Stir in soy sauce mixture. Cook. Stirring constantly, until sauce comes to a boil and thickens. Servce over rice. Season with the pepper.
Reviews:
This was pretty good. But Scott did say that it tasted pretty salty towards him. So next time I make it, I will probably not use as much soy sauce. I have a feeling that might have been it.
2 Tbsp reduced-sodium soy sauce
2 tsp Instant Beef Flavor Bouillon
2 tsp cornstarch
1 Tbsp Vegetable Oil
1 lb fresh asparagus cut into 2-inch pieces
12 oz beef sirloin trimmed and thinly sliced
1 small bell pepper, chopped
1 small onion, thinly sliced
1/2 cup carrot strips
2 cup (6 oz) sliced fresh mushrooms
2 green onions, sliced
3 cups hot cooked rice
Directions:
- Combine: Water, Soy Sauce, Bouillon & Cornstarch in small bowl.
- Heat oil in large skillet. Add asparagus, beef, bell pepper, onion and carrot; cook, stirring frequently, until beef is no longer pink.
- Add muschrooms and green onions; cook until tender. Stir in soy sauce mixture. Cook. Stirring constantly, until sauce comes to a boil and thickens. Servce over rice. Season with the pepper.
Reviews:
This was pretty good. But Scott did say that it tasted pretty salty towards him. So next time I make it, I will probably not use as much soy sauce. I have a feeling that might have been it.
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