I served this pizza to some missionaries and got a lot of compliments and it is so healthy! It came from Shape Magazine, May 2008, p218. The only thing I thought it needed was some pine nuts on top.
"Cornmeal for sprinkling
1 t olive oil
1 cup chopped fennel
1 10-ounce package chopped frozen spinach, thawed
Salt and freshly ground black pepper to taste
1 14-inch whole-grain pizza crust or store-bought pizza dough
3 2/5 cup fat-free prepared marinara sauce
1 1/5 cup reduced-fat ricotta cheese
3 oz crumbled feta cheese (about 3.4 cup)
4 plum tomatoes, chopped
1 2/5 cup chopped fresh mint
Directions
Place a pizza stone on middle oven rack, turn oven to 500°F, and let stone heat for 20 minutes. (Alternately, use a baking sheet sprinkled with cornmeal; preheat oven but not sheet to 500°F). If using a stone, liberally sprinkle a wooden peel or baking sheet with cornmeal.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add fennel and sauté 5 minutes; reduce heat to low. Squeeze spinach to remove excess water and stir into fennel. Season with salt and pepper.
On a lightly floured clean surface, roll dough to form a 14-inch circle. Transfer to prepared peel or baking sheet and slide dough onto heated pizza stone—or just transfer to baking sheet—and cook 5 minutes. Remove pizza stone or sheet from oven to add toppings.
Spread sauce over crust. Arrange fennel-spinach mixture evenly over red sauce. Spoon tiny dollops of ricotta over fennel-spinach mixture. Sprinkle with feta and bake 12 to 15 minutes more, or until edges are golden.
While pizza cooks, place tomatoes and mint in a bowl and toss to combine. Scatter mixture over pizza before cutting it into 8 slices and serving."
Friday, December 3, 2010
Curried Chicken Saute and Curried Potatoes and Squash
Two different meals but I made these in the same week because they both called for coconut milk. They both had a sweet creamy curry taste that was new to me as I dont cook with curry a lot. Anyways very good. Both from Cooking Light, November 2010
Chicken Saute-
"The Ingredients
1 1/2 teaspoons curry powder, divided
1 pound skinless, boneless chicken breasts
1 (8-ounce) package presliced mixed bell peppers (I just cut up a few bell peppers)
1 cup light coconut milk
1 lime
Directions
Heat a nonstick skillet over medium-high heat. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half; slice other half into 4 wedges. Stir juice and 1/4 teaspoon salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges." p298
The Curried Potatoes and Squash is a soup and the article suggest you serve it with warm flat bread. And it is meatless which is a good money saver.
"2 tablespoons butter
1 cup chopped onion
1 1/2 tablespoons grated peeled fresh ginger
4 garlic cloves, minced
3 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (14-ounce) can fat-free, lower-sodium chicken broth
3/4 cup light coconut milk
1 cup frozen green peas, thawed
1/2 cup thinly diagonally sliced green onions (about 4 medium)
1. Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.
2. Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions" p291
Chicken Saute-
"The Ingredients
1 1/2 teaspoons curry powder, divided
1 pound skinless, boneless chicken breasts
1 (8-ounce) package presliced mixed bell peppers (I just cut up a few bell peppers)
1 cup light coconut milk
1 lime
Directions
Heat a nonstick skillet over medium-high heat. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half; slice other half into 4 wedges. Stir juice and 1/4 teaspoon salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges." p298
The Curried Potatoes and Squash is a soup and the article suggest you serve it with warm flat bread. And it is meatless which is a good money saver.
"2 tablespoons butter
1 cup chopped onion
1 1/2 tablespoons grated peeled fresh ginger
4 garlic cloves, minced
3 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (14-ounce) can fat-free, lower-sodium chicken broth
3/4 cup light coconut milk
1 cup frozen green peas, thawed
1/2 cup thinly diagonally sliced green onions (about 4 medium)
1. Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.
2. Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions" p291
Roasted fall vegetables
Friday, October 1, 2010
Chicken and Zucchini Mole
This recipe came from Good Housekeeping (September 2010, p188). I love it. It really reminded me of Cafe Poca Cosa. Such original tastes and mixtures.
"1 sm onion(4- to 6-ounce), cut into quarters
3 cloves garlic, peeled
1 oz. dried guajillo or pasilla chiles, stems and seeds discarded
3 Tbsp roasted almonds
1 can (14.5-ounce) fire-roasted tomatoes
1/2 tsp dried oregano
1/2 tsp ground cinnamon
13 corn tortillas
1 c. lower-sodium chicken broth
1 Tbsp. vegetable oil
1 lb. zucchini, cut into half moons
1 lb. boneless, skinless chicken breasts, cut into 1/2-inch chunks
1 oz. semisweet chocolate, chopped
Salt
3 green onions, thinly sliced
Directions
1.In blender, puree onion, garlic, chiles, almonds, tomatoes, oregano, cinnamon, 1 tortilla, and 1/2 cup broth 2 minutes or until completely smooth.
2.In 12-inch skillet, heat oil on medium-high until hot. Add blended chile mixture and cook 4 minutes, stirring constantly. Reduce heat to medium and cook 8 minutes longer or until brick red and the consistency of tomato paste, stirring frequently. Stir in remaining 1/2 cup broth and heat to simmering.
3.Add zucchini and chicken; simmer 5 minutes or until vegetables are tender and meat just loses its pink color, stirring occasionally. Stir in chocolate and salt until chocolate melts.
4.Wrap remaining 12 corn tortillas in damp paper towels; microwave on High 45 seconds or until warm and pliable.
5.Transfer mole to serving bowl; garnish with green onions. Serve with tortillas."
"1 sm onion(4- to 6-ounce), cut into quarters
3 cloves garlic, peeled
1 oz. dried guajillo or pasilla chiles, stems and seeds discarded
3 Tbsp roasted almonds
1 can (14.5-ounce) fire-roasted tomatoes
1/2 tsp dried oregano
1/2 tsp ground cinnamon
13 corn tortillas
1 c. lower-sodium chicken broth
1 Tbsp. vegetable oil
1 lb. zucchini, cut into half moons
1 lb. boneless, skinless chicken breasts, cut into 1/2-inch chunks
1 oz. semisweet chocolate, chopped
Salt
3 green onions, thinly sliced
Directions
1.In blender, puree onion, garlic, chiles, almonds, tomatoes, oregano, cinnamon, 1 tortilla, and 1/2 cup broth 2 minutes or until completely smooth.
2.In 12-inch skillet, heat oil on medium-high until hot. Add blended chile mixture and cook 4 minutes, stirring constantly. Reduce heat to medium and cook 8 minutes longer or until brick red and the consistency of tomato paste, stirring frequently. Stir in remaining 1/2 cup broth and heat to simmering.
3.Add zucchini and chicken; simmer 5 minutes or until vegetables are tender and meat just loses its pink color, stirring occasionally. Stir in chocolate and salt until chocolate melts.
4.Wrap remaining 12 corn tortillas in damp paper towels; microwave on High 45 seconds or until warm and pliable.
5.Transfer mole to serving bowl; garnish with green onions. Serve with tortillas."
Quick Tex-Mex Confetti Pizza
This recipe is from Cooking Light (September 2010, p180) again. I added cilantro and red onion which I felt it needed.
"Ingredients
1 cup frozen corn kernels, thawed
1 tablespoon olive oil
1 teaspoon hot smoked paprika
1/8 teaspoon salt
1 pint grape tomatoes, halved
1 (15-ounce) can organic black beans, rinsed and drained
1 (16-ounce) package commercial pizza dough
3/4 cup (3 ounces) crumbled queso fresco cheese
Preparation
1. Place a baking sheet in the oven. Preheat oven to 450°.
2. Combine first 6 ingredients; toss. Roll dough out to a 13-inch circle; crimp edges to form a 1/2-inch border. Remove baking sheet from oven. Transfer dough onto preheated baking sheet. Spread bean mixture evenly over dough, leaving a 1/2-inch border, and top with cheese. Bake on the bottom rack of oven at 450° for 20 minutes or until browned. Cut into 10 wedges."
"Ingredients
1 cup frozen corn kernels, thawed
1 tablespoon olive oil
1 teaspoon hot smoked paprika
1/8 teaspoon salt
1 pint grape tomatoes, halved
1 (15-ounce) can organic black beans, rinsed and drained
1 (16-ounce) package commercial pizza dough
3/4 cup (3 ounces) crumbled queso fresco cheese
Preparation
1. Place a baking sheet in the oven. Preheat oven to 450°.
2. Combine first 6 ingredients; toss. Roll dough out to a 13-inch circle; crimp edges to form a 1/2-inch border. Remove baking sheet from oven. Transfer dough onto preheated baking sheet. Spread bean mixture evenly over dough, leaving a 1/2-inch border, and top with cheese. Bake on the bottom rack of oven at 450° for 20 minutes or until browned. Cut into 10 wedges."
Southwest Turkey Burgers
What I like about this recipe (Cooking Light, September 2010, p226) is it is cheap and yummy. Plus it gives it a great grilled taste.
"Ingredients
2 poblano chiles (about 1/2 pound)
1 ounce French bread baguette
1/4 cup 1% low-fat milk
1/2 teaspoon chili powder, divided
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 pound ground turkey breast
Cooking spray
2 tablespoons canola mayonnaise
4 (1 1/2-ounce) hamburger buns, toasted
4 (1/2-inch-thick) slices tomato
4 green leaf lettuce leaves
Preparation
1. Preheat grill to medium-high heat.
2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.
3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add poblanos, 1/4 teaspoon chili powder, cumin, and next 4 ingredients (through turkey); gently mix just until combined. Divide turkey mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
4. Combine remaining 1/4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons mayonnaise mixture, and 1 bun top."
"Ingredients
2 poblano chiles (about 1/2 pound)
1 ounce French bread baguette
1/4 cup 1% low-fat milk
1/2 teaspoon chili powder, divided
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 pound ground turkey breast
Cooking spray
2 tablespoons canola mayonnaise
4 (1 1/2-ounce) hamburger buns, toasted
4 (1/2-inch-thick) slices tomato
4 green leaf lettuce leaves
Preparation
1. Preheat grill to medium-high heat.
2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.
3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add poblanos, 1/4 teaspoon chili powder, cumin, and next 4 ingredients (through turkey); gently mix just until combined. Divide turkey mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
4. Combine remaining 1/4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons mayonnaise mixture, and 1 bun top."
Eggplant Parmesan
This recipe came from Cooking Light (September 2010, p206). I have always loved eggplant parmesan and this recipe is great and tastes very rich.
"Ingredients
Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese
Preparation
1. Preheat oven to 375°.
2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
3. To make filling, combine basil and next 6 ingredients (through egg).
4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes."
"Ingredients
Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese
Preparation
1. Preheat oven to 375°.
2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
3. To make filling, combine basil and next 6 ingredients (through egg).
4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes."
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