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Frozen Broccoli on a Stick

May 15, 2010

Spaghetti with Zucchini and Lemon

Filed under: Adventures in the Kitchen,Main dishes,Summer Fare — admin @ 2:57 pm

1 pound spaghetti or linguini
~~~
1 Tbsp olive oil
4 garlic cloves, minced or pressed
6-8 small, tender oung zucchini, sliced (4 C)
dash of salt and ground black pepper
juice of 1 lemon
6 large fresh basil leaves, cut into thin strips
1-2 C grated Pecorino cheese (3-6 oz)

Bring a large covered pot of water to a rapid boil. Add the paste, stir briefly, and cover the pot until the water boils again. Uncover the pot.

While the pasta cooks, heat the olive oil in a large heavy nonreactive skillet. Add the garlic and zucchini, and sauté on medium-high heat until the zucchini begins to brown. Sprinkle with salt and pepper. Add the lemon juice and basil, stir, and remove from the heat. The zucchini should be done just before the pasta is ready. When the pasta is al dente, drain it and then toss the hot pasta in a large warmed serving bowl with about a cup of the cheese. Top with the zucchini and serve immediately. Offer more cheese at the table, if desired.

Per 8-oz. serving: 294 calories, 13.3g protein, 6.9g fat, 44.4g carbohydrate, 291mg sodium, 11mg cholesterol.

(From Moosewood Restaurant Cooks at Home, p. 195)

Pasta with Greens and Ricotta

Filed under: Adventures in the Kitchen,Main dishes,Summer Fare — admin @ 2:53 pm

1 bunch watercress (about 1 cup chopped), tough stems removed
1 bunch Swiss chard, tough stalks removed (about 4 cups chopped)
2 garlic cloves, minced or pressed
1 Tbsp olive oil
dash of salt and ground black pepper
1/4 tsp nutmeg
3/4 C ricotta cheese
~~~
1 lb. pasta (fettuccine, penne, macaroni, fusilli, butterflies, or shells)
~~~
grated Parmesan cheese or crumbled ricotta salata
chopped fresh tomatoes
toasted walnuts or pine nuts (see p. 354)

Bring a large covered pot of water to a rapid boil.

While the water heats, rinse the watercress and chard well, shake off any excess water, and chop coarsely. Sauté the garlic in the oil for a minute, until sot and golden, taking care not to scorch it. Add the damp greens and sauté, stirring often, until they are wilted but still bright green. Sprinkle with the salt, pepper, and nutmeg, and remove from the heat. In a lender, purée the cooked greens with the ricotta until smooth and evenly colored. Add more salt and pepper to taste.

When the water boils, stir in the pasta, cover, and return to a boil. Then uncover the pot and cook the paster until al dente. Drain the pasta and immediately toss it with the sauce in a warmed serving bowl. Top with Parmesan or crumbled ricotta salata, tomatoes, and/or toasted walnuts or pine nuts.

Per 8-oz. serving: 313 calories, 12.2g protein, 7.5g fat, 49.3g carbohydrate, 200mg sodium, 12mg cholesterol.

(From Moosewood Restaurant Cooks at Home, p. 188)

Herbed Lemon Pilaf with Almonds

Filed under: Adventures in the Kitchen,Main dishes — admin @ 2:45 pm

2 Tbsp olive oil
1 medium onion, chopped
2 garlic vloves, minced or pressed
1 tsp turmeric
juice of 1/2 lemon
2 Tbsp soy sauce
1/2 C chopped fresh basil
1-2 tsp fresh thyme
1/2 C chopped fresh parsley
3 C cooked brown rice
1/4 C hot water
~~~
2/3 cup chopped almonds
salt and ground black pepper to taste
1 Tbsp butter or margarine (optional)

Heat the olive oil in a saucepan. Add the onions and garlic, and sauté on medium heat for 5 or 6 minutes. Stir in the turmeric, lemon juice, and soy sauce. Lower the heat and add the chopped basil, thyme, and parsley. Add the rice and mix it well with the seasonings. Drizzle in the hot water. Cover the pot and steam the rice on low heat for 5 minutes.

While the pilaf steams, toast the choped almonds (see p. 354). (If you’re using already toasted almonds, warm them before serving.) Season the pilaf to taste with salt and pepper. Toss it with the butter or margarine if you like, top with the warm toasted almonds, and serve.

Per 8-oz. serving: 292 calories, 7.6g protein, 8.6g fat, 50.8g carbohydrate, 433mg sodium, 0mg cholesterol.

(From Moosewood Restaurant Cooks at Home, p. 158)

Apricot Bulghur Pilaf

Filed under: Adventures in the Kitchen,Main dishes — admin @ 1:48 pm

2 Tbsp olive oil
1 1/2 C chopped onions
1 1/2 C bulghur
2 1/4 C boiling water
1/2 C chopped dried apricots (preferably unsulfured)
1 1/2 Tbsp fresh spearmint leaves, minced (2 tsp dried)
1/2 C chopped fresh parsley
juice of 1 lemon
salt and ground black pepper to taste
~~~
1 tomato, cut into wedges
lemon wedges
1/2 cup grated feta cheese (optional)

In a saucepan with a tight-fitting lid, heat the oil and sauté the onions for 3 minutes. Stir in the bulghur and sauté for 2 more minutes. Add the boiling water, cover, and bring to a boil. Reduce the heat and gently simmer for 10 minutes. Add the apricots without stirring them in, cover, and cook for another 5 to 10 minutes, until the water is absorbed and the bulghur is fluffy. Stir in the mint, dill, prasley, and lemon juice. Add salt and pepper to taste.

Serve garnished with wedges of fresh tomato and lemon, and top with grated feta if you like.

Per 8-oz. serving: 294 calories, 7.7g protein, 6.6g fat, 56.3g carbohydrate, 48mg sodium, 0mg cholesterol.

(From Moosewood Restaurant Cooks at Home, p. 143)

Broccoli Egg-Lemon Soup

Filed under: Adventures in the Kitchen,Soups — admin @ 1:39 pm

2 cups finely chopped onions
3 garlic cloves, minced or pressed
2 tablespoons olive oil
2 1/2 cups finely chopped broccoli florets
1 small red bell pepper, diced
1 tablespoon minced fresh dill (1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups vegetable stock, or 1 bouillon cue dissolved in 4 cups water
~~~
2 large eggs
1/4 – 1/3 cups fresh lemon juice
1 cup cooked orzo or rice
~~~
chopped fresh parsley (optional)

In a soup pot, sauté the onions and garlic in the oil for about 5 minutes, until the onions are translucent. Add the broccoli, bell pepper, dill, salt, and black pepper, and sauté for several minutes, until the broccoli turns bright green. Add 3 cups of the stock and bring the soup to a boil. Reduce the hat and simmer, covered, until the vegetables are tender. Remove the soup from the heat.

In a bowl, whisk together the eggs and 1/4 cup of the lemon juice. Whisk in the remaining cup of stock, and then add about a cup of the hot soup broth. Gradually pour the egg mixture into the soup pot while stirring the soup. Stir in the orzo or rice. Gently reheat the soup, but don’t let it boil or it might curdle. Add more salt and lemon juice to taste.

Broccoli Egg-Lemon Soup can be served immediately, but it tastes even better gently reheated after sitting awhile. Garish with fresh parsley, if desired.

Per 8-oz. serving: 149 calories, 4.5g protein, 6g fat, 20.1g carbs, 184mg sodium, 53mg cholesterol.

(From Moosewood Restaurant Cooks at Home, p. 24)