bbq desserts: vegetarian

Showing posts with label vegetarian. Show all posts

Showing posts with label vegetarian. Show all posts

Pesto Pasta Salad

I am going to make this pasta salad all the time. I am so glad I found it. It's perfect for barbecues, family gatherings, picnics, and even brunch. Recipe is courtesy of Cuisine at Home.

Cook:
1 lb. dry penner pasta
2 cups frozen green peas

Whisk:
1/2 cup purchased refrigerated pesto (I used Buitoni basil pesto)
3 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
1 Tbsp. lemon zest
1 Tbsp. minced garlic
salt and pepper to taste

Stir in:
4 cups fresh baby spinach (could also use arugula for a little peppery bite)
1/2 cup grated parmesan
1/2 cup pine nuts, toasted

Toast pine nuts in a stainless steel skillet over medium heat. Stir and toss until pine nuts are golden brown and fragrant. Set aside.

Cook penne in a large pot of boiling salted water according to package directions; add peas during the last three minutes. Transfer penne and peas to a bowl of ice water; drain well.

Whisk together pesto, lemon juice, olive oil, zest and garlic in a large bowl; season with salt and pepper.

Stir in penne, peas, spinach, Parmesan, pine nuts; season with salt and pepper.

Tomato and Basil Bruschetta

This is a pretty classic tomato bruschetta recipe. What's great about bruschetta is that you can add pretty much anything you want. You could easily add feta cheese or mozzarella to this recipe if you wanted. I also like to spread a little ricotta cheese on my toast point and then add the tomato topping. Nothing is exact with this recips either. Use however much of the ingredients look good to you.

Ingredients

Plum tomatoes or vine-ripened tomatoes, seeded and chopped

garlic, chopped

olive oil

balsamic vinegar

salt and pepper

basil leaves, chopped or julliened

Add the chopped tomatoes and garlic to a bowl. Drizzle with olive oil and balsamic vinegar. Stir to combine. Season with salt and pepper. Add the basil and stir to combine once again. Serve on sliced Italian bread that has been toasted in the oven.

Stuffed Mushrooms

There are a lot of fancy stuffed mushrooms out there, but these straightforward ones using just breadcrumbs, cheese and few herbs are delicious. This recipe has been altered from a Giada recipe. And if you're making these for a party you can prepare a day ahead and just bake off before your guests arrive.

Ingredients

1/2 cup Italian-style dried bread crumbs

1/2 cup grated Pecorino Romano

2 garlic cloves, peeled and minced

2 tablespoons chopped fresh Italian parsley leaves

Salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Directions

Preheat the oven to 400 degrees F.

Chop up the stems of the mushrooms in a food processor. Add the garlic and parsley and pulse until chopped and combined. Transfer to a bowl and stir in the bread crumbs, Pecorino Romano, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Spinach, Mushroom and Feta Frittata

Frittatas are my new favorite way to prepare eggs. I love omelettes, but often have trouble with the technique of folding them over. A frittata takes care of that issue. It is a similar concept, but easier to make. It is almost a cross between a frittata and a quiche.

What you'll need:
2 tbsp olive oil
about 6 ounces of button mushrooms, sliced
half a sack of baby spinach
5 eggs
2 tbsp half & half
fresh parmesan cheese
2 tbsp butter
feta cheese
salt and pepper

How to make it:
Start out with a 10-inch nonstick skillet over medium heat. Add the olive oil, and once hot, add the mushrooms. Cook for about 5 minutes, until browned and softened a bit.

While the mushrooms are cooking, whisked the 5 eggs in a small bowl with 2 tbsps of half & half and a couple spoonfuls of grated parmesan. The cream and cheese add a little richness. I also like to add some fresh cracked black pepper.

Now back to the skillet. Once the mushrooms are done, season with salt and pepper. Add a few handfuls of fresh spinach to the skillet and toss until it wilts. (You may need to add a little bit more olive oil to the skillet first.)

At this point preheat your broiler to high.

Back to the skillet, pour the egg mixture over the mushrooms and spinach. Stir it a few times, add some feta cheese on top, and cover with a lid. Allow to cook for a few minutes, until the bottom is set, but still a little runny on top.

Place the skillet under the broiler to allow the top to cook. This will take a few minutes. Once it is set on top, remove from your oven, very carefully. Remember to use a potholder. Then cut into wedges like a pie. Makes 2 main servings or 3-4 side servings.

This is by far my favorite one I have made to date.

Blue Cheese Pasta

I am a lover of all cheeses, but blue cheese is one of my favorite, so this dish is right up my alley. It is deliciously creamy without any cream or milk. It is great as a side dish to accompany a steak, like we had tonight. However, with the meaty mushrooms in it, it could be served as a main course with a little side salad and crusty bread. Recipe courtesy of the Mr. Food Cooks Pasta cookbook.

Ingredients:
1 pound spaghetti
4 Tbsp butter
1/2 cup blue cheese crumbles
3/4 cup chicken broth
1 and 1/2 cups sliced mushrooms
3/4 cup minced scallion
2 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 cup grated parmesan

In a large pot of boiling salted water, cook the spaghetti al dente, according to the package directions. Drain and place in a large bowl. Meanwhile, in a large skillet over medium heat, place the butter, blue cheese and chicken broth. Stir until the mixture has thickened slightly (enough to coat the back of a spoon), about 5 minutes or so. Add the mushrooms, scallion, lemon juice, salt and pepper and cook for 5 minutes more. Pour the sauce over the spaghetti and toss to blend thoroughly. Sprinkle with parmesan cheese and serve.

Spinach Pie

This recipe is very versatile. It would be great for a brunch, lunch, main dish or as a side dish. You could also really change it up by adding different ingredients like bacon, onions, different types of cheese, etc. I made it for a barbecue the other day and everyone loved it.

Ingredients:
4 eggs
2 packages of frozen chopped spinach, thawed and squeeze out the excess water
2 garlic cloves, squeezed through a garlic press
12 ounces shredded cheddar cheese, I used a white cheddar
1 refrigerated pie crust
parmesan cheese
pinch of nutmeg
salt and pepper

Preheat the oven to 350 degrees. Unroll the pie crust and place in a pie place. Make the edges wavy using your fingers, or you could use a fork to make little tines marks.

In a medium bowl, mix the eggs, spinach, garlic, cheddar cheese, nutmeg, and salt and pepper until well combined. Pour into pie crust and smooth the top. Sprinkle evenly with a little grated parmesan reggiano cheese.

Bake for 45 minutes or until the crust and parmesan cheese are golden brown. Let cool a bit and enjoy!

Penne with Vodka Sauce

Tomorrow is my husband's birthday, so I always try to make something special for him. Last year I made Chicken Carbonara, a dish I usually ridicule him for ordering at restaurants because I am sure it takes a year off of his life, but I figured for his birthday I would make an exception. And boy was it good! This year I am making Penne with Vodka Sauce and serving it with a wedge salad topped with homemade blue cheese dressing. Below is the recipe I am using for the main course. I will post the blue cheese dressing recipe tomorrow after I try it out. I am sort of experimenting, so want to make sure it is delicious before I pass it on.

Ingredients:
(This is Giada De Laurentiis' recipe from her cookbook, Everyday Italian)
1 quart (4 cups) simple tomato sauce, blended until smooth (see my Holy Marinara post and do yourself a favor and double the recipe. Freeze the extra in freezer bags in 2 cup portions)
1 cup vodka
1/2 cup heavy cream
1/2 cup parmesan cheese
1 pound penne

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.

Spinach and Artichoke Calzones

Here's a great vegetarian recipe that even kids will love.

Ingredients:
1 to 1 and 1/2 cups low-moisture, part skim ricotta cheese
1/2 cup grated parmesan cheese
1 (10 ounce) package frozen chopped spinach, defrosted and squeeze well to release all of the water
1 (15-ounce) can quartered artichoke hearts, drained and roughly chopped
2 cloves garlic, minced
1 cup mozzarella cheese, shredded
black pepper
1 (10 ounce) tube refrigerated pizza dough, regular is better than thin crust
marinara or pizza sauce, warmed for dipping

Preheat oven to 425 degrees. In a bowl, mix together the ricotta, parmesan, spinach, artichoke hearts, garlic and mozzarella until well incorporated. Season with pepper. Set aside.

Roll the tube of pizza dough out onto a nonstick cookie sheet. Cut the dough in half across. Divide the spinach mixture in half and spread across one side of each piece of dough. Fold the dough over top of filling and pinch edges firmly to seal.

Bake for 12-15 minutes until golden brown. Serve with tomato sauce on the side for dipping.

Book Club Eats: Apple-Cheddar Salad

I have been wanting to make this salad for awhile, and my book club gathering was the perfect opportunity. This recipe is courtesy of my Cuisine at Home magazine. The only thing I omitted from the salad was the pecans. One of my friends is allergic to nuts, so I didn't want to kill her, she is one of my favorite people. I had meant to prepare the pecans and serve them on the side, but I forgot to even buy them.

Ingredients:
1 Tbsp unsalted butter
1 cup pecan halves or pieces
1 Tbsp sugar
pinch of salt

Toast the pecans in the butter, sugar and salt in a small saute pan over medium heat for about 3 minutes; set aside.

For the vinaigrette:
1/4 cup white wine vinegar
1/4 cup olive oil
2 Tbsp fresh chives
1 Tbsp sugar
1 tsp Kosher salt
1/8 tsp cayenne pepper
1/2 cup heavy cream (I used half & half)

Combine the vinaigrette ingredients in a bowl and whisk in the cream.

Salad ingredients:
1 Braeburn apple, cored and sliced
1 bag salad mix
sharp white cheddar, shaved

Toss 1/3 of the dressing with the salad mix, apples and pecans. Garnish with the cheese. Save the remaining dressing for another use.

Black Bean Soup

My husband loved the Cubans I made last weekend, so he requested them again. This time I thought I would make them for Saturday night's dinner and press them on my panini press. I was trying to think of what I could make with them, not really wanting to do the black beans and rice thing, which we do a lot when we have tacos and such. He suggested a black bean soup. It was perfect because I knew I had seen recipes for black bean soup in one of my Rachael Ray cookbooks. The below recipe is a variation of her Black Bean Stoup (thicker than a soup, thinner than a stew) that is in her 365 No Repeats cookbook - my favorite cookbook of hers I think.

This soup is healthy, high in protein and can be made vegetarian if you use veggie stock instead of chicken stock.

Ingredients:
2 Tbsps olive oil
2 dried bay leaves
4 garlic cloves, chopped
3 celery ribs, chopped
1 large onion, chopped
1 red pepper, chopped
3 (15-ounce) cans black beans
2 Tbsps cumin
1 and 1/2 tsps coriander
Salt and Pepper
couple of pinches crushed red pepper
2-3 Tbsp hot sauce
1 quart (4 cups) chicken or veggie stock/broth
1 (15-ounce) can diced tomatoes
sour cream and chopped scallions for topping the soup

Heat a large soup pot over medium-high heat. Add the olive oil to the hot pot, then add the bay leaves, garlic, onion and celery. Cook for 3-4 minutes, then add the bell pepper and continue to cook for another 3-4 minutes. Drain 2 cans of black beans and add them. With the remaining can, pour the entire contents into the food processor and blend until smooth. Add to the pot. Season with cumin, coriander, crushed red pepper, salt and pepper and the hot sauce. Add the stock and can of tomatoes, bring to a bubble. Reduce the heat and simmer for 15 minutes over low heat. Ladle the soup into bowls and top with a dollop of sour cream and scallions.

Fettuccine with Creamy Roasted Red Pepper Sauce

This recipe is courtesy of Ellie Krieger, a healthy chef and nutritionist from her The Food You Crave cookbook. I added chicken to it to make it a more balanced meal and served it with a salad. The recipe calls for whole-wheat pasta, which I would normally use, but regular Barilla fettuccine was on sale at the store, so that is what I bought. Note: I have altered the cooking instructions just a bit.

Ingredients:
2 Tbsps olive oil
1 small onion, chopped (about 1 cup)
2 large garlic cloves, chopped
1 (16-ounce) jar of roasted red peppers, drained, rinsed and chopped
1/2 cup low sodium chicken broth
1 cup crumbled feta cheese (6 ounces)
1 (16-ounce) box whole-wheat fettuccine
Salt and black pepper to taste
2 Tbsps. chopped fresh flat-leaf parsley

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring a few times, until softened, about 5 minutes. Add the roasted red peppers and cook, stirring a few times until heated through. Remove from the heat and let cool slightly.

Transfer the red pepper mixture to a food processor, add the broth and all but 2 tbsps. of the feta. Process until combined and smooth, about 30 seconds. Return the sauce back to the skillet and reheat over low to medium heat.

Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta water (I didn't need it.) Add the pasta to skillet and toss with the sauce. (Here is also where you would add the cooked chicken - cut into bite-sized pieces.) Add the reserved pasta water by the tablespoon if needed. The sauce should cling nicely to the pasta. Season with salt and pepper to taste. Divide among pasta bowls. Sprinkle with the parsley and reserved feta. Makes 4 entree servings.

Marinated and Grilled Zucchini

I have been making zucchini this way for awhile. It is so tasty. You don't have to have a real grill for this, no worries, you could use a grill pan or a George Foreman grill (everyone has one of those, right?).

Ingredients:
(Trust me, these don't have to be exact)
2 zucchinis
1/3 cup balsamic vinegar
1 garlic clove, minced
1 tsp dried oregano
a splash of worcestershire sauce
salt and pepper
olive oil (about 2 or 3 tablespoons)

Cut the zucchinis in half, then cut into 1/4 inch slices. Set aside. In a medium bowl add the vinegar, garlic, oregano, worcestershire sauce and salt and pepper. Whisk in the olive oil. Add the zucchini slices and let marinate for at least half an hour, but up to a couple of hours. Grill over medium heat until grill marks appear and the zucchini is tender, but still has some bite.

Puttanesca Sauce

This is the easiest and fastest meal ever and can be made with staples right out of your pantry - very economical. It's also a great blank canvas that allows you to personalize it by adding your favorite ingredients. Tonight I served it over whole-wheat thin spaghetti, but it is also great over fish or chicken.

Ingredients:
1 Tbsp olive oil
2 garlic cloves, minced
pinch of crushed red pepper
handful of fresh flat-leaf parsley, chopped
2 Tbsps. capers
1/4 cup (or a little more) pitted Kalamata olives, roughly chopped
1 (15 ounce) can diced tomatoes
Parmesan cheese (to sprinkle on top)

Heat the olive oil in a skillet over medium heat. Add the garlic and saute for just a minute or two, until the garlic becomes fragrant. Add the parsley, crushed red pepper and capers and saute for another minute. Add the olives and then after a minute add the diced tomatoes. Let simmer for a couple more minutes. I like to add the drained pasta right to the skillet and toss with the sauce or spoon the sauce over a piece of fish like halibut or seabass or grilled chicken. Finish with a little sprinkle of parmesan cheese.

Variations could include a little diced roasted red pepper (like I did tonight), feta instead of parmesan, sun-dried tomatoes, wilt in spinach or arugula towards the end, green olives instead of Kalamata, etc., etc.

Baked Orzo with Fontina and Peas

Here is another recipe courtesy of Giada De Laurentiis. It is also courtesy of my cousin Amber in Chicago. She sent me a bunch of Giada recipes that she and her husband loved. Thanks, Amber! This recipe is great. It is vegetarian, but you don't even notice. It is cheesy and creamy, kind of like risotto, but baked.

Ingredients:
4 cups chicken broth
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced (I like Baby Bellas)
1 cup Marsala wine (Great way to use up some of that Marsala wine you have on hand for Chicken Marsala. It also adds a little sweetness.)
1/2 cup heavy cream (I used half and half because that is what I use in my coffee and have on hand.)
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon dried thyme

Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

Serve with a little side salad.

A New Tapenade

I didn't really do my week's grocery shopping this weekend, so yesterday I just had to make do with what I had around, which I thought was more than it actually was. But I didn't do too badly. I threw together a quick parsley and sundried tomato tapenade that I slapped on a refrigerated pizza crust with a feta cheese topping. It was actually pretty good, but as my guy's guy of a husband indicated to me today it wasn't much of a dinner. I so wish I had some kalamata olives, pepperoni, mushrooms, anything else at all to top it with. But, I just didn't.

Needless to say, today after work I had to run to the grocery store to stock up on provisions for the rest of the week. The only thing worse than going to the grocery store after a workday is going when Mother Nature feels like having a little fun by pouring rain on you with no end in sight. Oh, it did stop - as soon as I got upstairs with all the groceries.

Tonight I made an equally fast dinner by sauteeing tilapia and topping it with leftover tapenade and served it with steamed broccoli and a little side of pasta. My husband was left a little more satisfied.

Parsley and Sundried Tomato Tapenade
1 Tbsp pine nuts, toasted in a skillet until golden
1 bunch flat-leaf parsley
1/2 cup sundried tomatoes
1/4 cup grated parmesan cheese
2 cloves of garlic
pinch of crushed red pepper
about 1/3 cup olive oil
salt and pepper to taste

Place all of the ingredients, except for the olive oil into a food processor fitted with a metal blade. Let 'er rip until ingredients are chopped and mixed together. Turn the processor on again and slowly stream in the olive oil until the pesto comes together and reaches desired consistency. May take more or less oil, just eyeball it. Season with salt and pepper to taste.

Eggplant Parmesan

On Saturday I went to the St. Pete Market with my mom. I picked up some gourmet pastas and fresh produce including a nice looking eggplant and decided to make eggplant parmesan for dinner. When picking out an eggplant it should be firm to the touch with a smooth exterior, no blemishes. I used my spinach and garlic fettuccine that I got at the market, but you could use any pasta with this. I kind of just threw this together, so I apologize for not providing any exact measurements. I served this with a quick Caesar salad.

Ingredients:
1 eggplant, sliced about a half an inch thick, figure two round slices per person (a small one will feed two and a large one will feed four)
kosher salt
2-3 eggs, beaten
Italian breadcrumbs
olive oil
Your favorite marinara sauce (half a jar to a full jar)
shredded mozzarella (a spoonful for each slice)
grated parmesan cheese (a spoonful for each slice)
pasta of your choice (1/2 lb. or 1/2 a box for 2 people, a full pound for 4 people)

After you slice the eggplant, lay out on a plate or in a dish and sprinkle some kosher salt on each slice. Set aside for at least 15 minutes. This brings the moisture out of the eggplant. It's actually pretty fascinating, you'll see beads of water form on the eggplant. After you let sit for 15 minutes, rinse off the salt and pat dry.

Preheat the oven to 400 degrees. In a mixing bowl, beat the eggs. Lay out the breadcrumbs onto a plate. Run the eggplant slices through the egg and then coat both sides with the breadcrumbs.

In a large, oven safe skillet heat a couple of tablepsoons of oil over medium to medium-high heat. Add the eggplant and cook on both sides until golden brown, just a couple minutes per side. You may need to add more oil as you go. And depending on the size of your eggplant and how many slices it yields, you may to cook it all in two batches. Once the eggplant is cooked, top each slice with a little sauce and cheese. Put a little extra sauce around the pan as well. Place in the oven for 10 minutes, until the sauce is bubbly and the cheese has melted.

(You can either use the same skillet to bake the eggplant or if you need more room, place the eggplant in a larger baking dish.)

Meanwhile, bring a large pot of water to a boil, add the pasta and cook according to the package directions, most likely 8-10 minutes. Drain the pasta, divide among the plates. Top with two slices of eggplant per person and spoon the extra sauce over the pasta. This is so filling you'll forget you not eating any meat.

Grilled Veggie Panini and Roasted Potato Wedges

Here is another panini creation for you. This one is vegetarian, like so many of my others. I made a yummy basil pesto for this one, but you could also use a store-bought one. I like Butoni. I also used the leftover basil pesto for the dinner I made tonight. You got to love taking an element from one dinner and using it for a totally different dish the next night. I served these paninis with delicious roast potato wedges. They were nice and crispy. A great and healthier substitute for french fries.

Grilled Veggie Panini
1 red pepper, seeded and sliced
1 zucchini, cut in half and then sliced to about an 1/8-1/4 inch thick
2 slices of red onion
1 tomato, sliced
fresh mozzarella, sliced
2 Tbsps basil pesto, store bought or see recipe
4 slices of hearty bread, ciabatta or Italian
olive oil

Add a little olive oil to a grill pan and heat over medium-high heat. Add the red pepper slices, zucchini and red onion to the pan. Grill on both sides for a couple of minutes until the veggies are tender, but still have bite. Take 2 slices of the bread and drizzle olive oil on one side, flip over. Now we build the paninis starting with a couple of slices of mozzarella, the tomato, a tablespoon of pesto on each, red onion, red pepper, and zucchini. Top each with the other 2 slices of bread; drizzle with olive oil. Place on a preheated panini press until grilled and golden brown. Of course if you don't have a panini press just use a pan, weighing down the sandwich with another pan or something else heavy.

Roasted Potato Wedges
1 potato per person, I used big Yukon Gold potatoes, but baking potatoes work too
1 Tbsp fresh thyme, chopped
olive oil
salt and pepper

Preheat the oven to 400 degrees. Cut the potatoes in half lengthwise. Then cut each in half into 4 or 5 wedges. Toss the potato wedges with a little oil, thyme, salt and pepper. In an even layer, spread on a nonstick baking sheet. Bake for 15 minutes. Then flip the wedges and bake for another 15 minutes. (Cooking time may vary depending on the size of the potato wedges.) The result should be crispy on the outside, but soft and cooked through on the inside. These are just as good as french fries!

*Note: When using fresh thyme you just want the leaves, not the stems. The easiest way to pull off the leaves is to hold the top of the sprig with one hand and with your thumb and index finger of your other hand, run down the sprig removing the leaves. Then mince the leaves.

Vegetable Lasagna

I had my BF over for dinner tonight. She needed a little entertainment while her husband is out of town. I made us vegetable lasagna and served it with a little salad and homemade garlic bread. This is a great vegetarian meal, but hearty enough for all the meatlovers out there. Feel free to make changes to the lasagna and substitute with your favorite veggies. Eggplant would be great.

Italian Salad
1 sack of Italian salad mix
artichoke hearts
kalamata olives
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
salt and pepper
grated parmesan cheese (however much you like, a teaspoon or two)

Combine the first three ingredients into a large bowl. In a smaller bowl (or if you have an awesome emulsifier like me) combine the last four ingredients and whisk well. Pour about half of the dressing on the salad and toss. Save the rest of the dressing for another night.

Vegetable Lasagna
3 cloves of garlic, minced
2 zucchinis, sliced thin
1 (8-10 ounce) package of sliced mushrooms (I like to use baby bellas)
1 (15 ounce) container part skim milk ricotta cheese
1 large egg
Salt and fresh ground pepper
2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed to remove excess moisture
6 cups store-bought or homemade tomato sauce (2 jars of store-bought sauce)
12 no-boil lasagna noodles
8 ounces fontina cheese, shredded

In a large nonstick skillet over medium-medium high heat, heat a tablespoon of olive oil. Add the garlic and let cook for 1 minute. Then add the mushrooms and zucchini to the pan. Season with salt and pepper. Sautee until the vegetables are tender, but still have some bite, about 7 minutes, toss frequently. Remove from heat and allow to cool while you prepare the rest.

Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, egg and salt and pepper to taste. Add the spinach and stir well to combine.

Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish. Arrange a layer of lasagna noodles (four sheets) on top, overlapping a bit is okay. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the mushroom/zucchini mixture, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated Fontina cheese. Repeat to make two more layers, ending with cheese.

Cover with aluminum foil. Bake 30 minutes. Remove foil and continue baking until top is golden brown, about 15 minutes more. Let sit for at least 5 minutes before serving. This allows the lasagna to set, so when you cut into it all the sauce and juice doesn't pour out.

You may freeze this lasagna to use later. Just cover it tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.

Yield: 8 servings

Homemade Garlic Bread
1 loaf of fresh Italian bread from the bakery
4 cloves of garlic
handful of Italian parsley, chopped
1/2 a stick of butter, at room temperature

Place the butter in a bowl and allow to soften at room temperature. Add the garlic and parsley, mix well. Slice the bread in half lengthwise. Spread each half with the butter mixture. Place on a baking sheet, butter side up. When you take the lasagna out of the oven, put in the bread and bake for 10 minutes. (While the lasagna rests.)

Bon Apetito!

Health Kick is Back On

After eating like total crap the past week, my husband and I are back on a healthy kick. I think my husband lived off of fried food last week while in Biloxi and I hardly had time to eat. I went to the grocery store after work today and stocked up on fruit and vegetables.

Tonight I made salmon that I seasoned with a McCormick no salt lemon and pepper seasoning. I then sauteed it in a pan with a little olive oil over medium-high heat for about 4 minutes per side.

My side salad consisted of a spinach/romaine combination, blue cheese crumbles, tomato, craisans and a little balsamic vinaigrette. Toasted pecans or walnuts would make a great addition.

For dessert I think I'll make a fruit smoothie. I have been really into these lately and have tried a few different combinations. My favorite so far is to take about 1 cup frozen strawberries, 1 banana, 3 spoonfuls of vanilla yogurt, a little skim milk - maybe 1/2 cup, and a teaspoon of honey. Place in a blender and let 'er rip until desired consistency. No need for ice since the strawberries are frozen. The honey adds a little sweetness without having to use sugar. Sooo good. Great for breakfast or dessert.

And trust me, this is healthier than running to a smoothie joint. A lot of those smoothies are actually very high in calories, sugar and sometimes fat. I'll let you know of any other promising combinations I develop, and if you have any favorites, please feel free to share in the comments section.

Hummus - Shower Recipe 4

I love hummus. There are a lot of good store bought kinds out there, but nothing beats freshly made hummus. It also couldn't be easier; you just dump everything into a food processor.

Ingredients:
1 (15 ounce) can of chickpeas, drained, reserving the liquid
2 cloves garlic
Freshly squeezed lemon juice from 2 lemons
1/3 cup tahini (sesame paste, you can find in most grocery stores)
Several dashes of hot sauce, I like cholula, but whatever is your favorite (Use as many dashes per your spice level. I use about 10)
2 Tbsp of the reserved liquid or you can use water
salt and pepper to taste
Olive oil, just enough to swirl around the food processor at the end
Pita bread to serve with

Place all the ingredients, except for the olive oil, into a food processor fitted with the metal blade. Process until the mixture is coarsely pureed. Taste for seasoning. You may need a little more liquid. I like to add a swirl of olive oil at the end and then process for one more second.

I like to take my pita bread and cut into wedges. Place on a baking sheet, drizzle with olive oil and sprinkle with Kosher salt. Warm in a preheated 350 degree oven for a couple minutes. Serve the hummus chilled or at room temperature.

Now that you have this recipe, you can add all sorts of ingredients: roasted red peppers, olives, feta cheese, sundried tomatoes, oregano, dill, etc., etc.

Also, you can make this with white beans. I actually added a little leftover white beans in mine this time. I need to use them up and this was perfect.