Stovetop Macaroni with Edamame

I know I said my previous post would be the last for a while, but this one was so easy I decided to just go ahead and post it.

Ingredients

-1 Box stovetop macaroni of your choice

-butter/sour cream/ milk - whatever you normally put in you mac and cheese

-frozen shelled edamame

Preparation

Prepare macaroni following box instructions, but add the edamame to the water at the same time as adding the noodles.  That's it!  Easy, yummy, healthier!

*From the creative mind of Rachel*

- Sarah

Eggplant Parmesan

This is a different (and healthier) recipe for eggplant Parmesan.  It is very delicious.

Ingredients

2 T olive oil

1 garlic glove, minced

1 small eggplant, peeled and cut into 1/4 inch slices

1 T minced fresh basil

1 T grated Parmesan cheese

1 medium tomato, thinly sliced

1/2 cup shredded mozzarella cheese

Preparation

1. Combine oil and garlic; brush evenly over both sides of eggplant slices.  Place on a greased baking sheet.  Bake at 425 degrees for about 15 minutes; turn.  Bake 5 minutes longer or until golden brown.  Cool on a wire rack.

2. Spread half the eggplant in a greased 1 qt. baking dish.  Sprinkle with half the basil and Parmesan cheese.  Arrange tomato slices over top; sprinkle with remaining basil and Parmesan.  Layer with half of the mozzarella cheese and the remaining eggplant; top with the remaining mozzarella.  Cover and bake at 350 for 20 minutes; uncover and bake 5 minutes longer or until cheese is melted.

3.  Serve over pasta with some fresh crusty bread.

Side Note - I love cheese! and basically I used a lot more Parmesan and mozzarella than the recipe calls for - just a heads up! 

*Recipe from Howard of Dominion Harvest - the company that delivers our fresh produce every other week.

-Sarah

Emeril's Chicken-Patty Pockets with Tzatziki Sauce

This is a very flavorful and fresh tasting meal. Not to mention, pretty healthy too!

For the chicken patties:

Ingredients

1 lb. ground dark-meat chicken
2 large egg whites, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 T. minced garlic
1 t. course salt
1/2 t. cayenne pepper
1/2 t. ground coriander
1/4 t. ground cumin
1/4 teaspoon ground nutmeg
2 T. olive oil
whole grain pita pockets
lettuce, sliced tomatoes and cucumbers, for serving

Preparation

1. Heat broiler, with rack in highest position. In a large bowl, combine chicken, egg whites, bread crumbs, onion, parsley, garlic, salt, and spices and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 T. oil. Divide chicken mixture into 8 portions (about 2 1/2 to 3 ounces each) and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 T. oil over patties.

2. Broil until lightly browned, about 4 minutes. Flip and cook until cooked through, about 4 minutes more. Serve in pita pockets with lettuce, tomato, cucumber and Tzatziki sauce.

*Recipe from Everyday Food Issue 71

For the Tzatziki Sauce:

Ingredients

4 oz. plain Greek Yogurt
1 cucumber, peeled, seeded and diced
2 T. olive oil
1/2 lemon, juiced
salt and pepper to taste
1 T. chopped fresh dill (or 2 t. dried)
2 cloves garlic, peeled

Preparation

Combine all ingredients in a food processor or blender. Transfer to a separate dish, cover and put in refrigerator for at least one hour.

*Recipe adapted from allrecipes.com

Yum!

-Sarah

Fettuccine with Spinach & Cream

Ingredients

2 T butter

3 T finely chopped or grated onion

1 1/2 cup half & half

8 oz. fresh spinach, stems removed

3/4 t. salt

1/4 t. pepper

1 lb. fettuccine

3 T chopped fresh basil (or 1 1/2 t. dried)

1/2 cup almonds, sliced or slivered

3/4 c. grated Parmesan cheese

Preparation

Melt butter in a large pan. Add onion and cook 2-3 minutes or until soft. Add half and half and bring to a boil, stirring frequently. Cook 2-3 minutes to thicken. Add salt, pepper and basil. Add spinach and cook until wilted, 1-2 minutes longer.

Toss pasta with sauce. Sprinkle with Parmesan.

*this recipe came from Priscilla's mom, Betty - many years ago - it's one of my favorites!

-Sarah

White Bean and Sausage Rigatoni

Ingredients

8 oz rigatoni (I used fusili instead)

1 15-ounce can white kidney (cannelini) beans

1 14.5 ounce can Italian-style stewed tomatoes, undrained

6 ounces cooked smoked turkey sausage, cut into 1/2-inch slices

1/3 cup chopped fresh basil

1/4 cup finely shredded Asiago or Parmesan cheese

Preparation

1. Cook pasta according to package directions. Drain; return pasta to saucepan.

2. Meanwhile, in a large saucepan combine beans, undrained tomatoes, and sausage. Cook and stir until heated through. Add bean mixture and basil to pasta; stir gently to combine. To serve, sprinkle each serving with Asiago cheese.

Enjoy.

*Recipe from Better Homes and Gardens Bridal Edition Cookbook

-Sarah

Shrimp and Grits!

Some of South Carolina -- my experimentation that turned out delicious!

Grits:
4 cups water
1 cup grits
1/2 cup grated sharp cheddar cheese
heaping spoon full of sour cream
butter
salt
pepper

Shrimp:
1 medium onion (sliced)
1 medium green pepper (sliced)
4-6 links Andouli sausage (chopped)
As much shrimp as you want! (peeled and devained)
1/2 cup all purpose flour
1/2 cornmeal
1/2 cup milk (or butter milk)
2 tbs white wine
2 cups heavy cream
1 tbs red pepper flakes
1 tsp hot sauce
salt
pepper

Grits:
Bring water to a boil. Whisk in grits, butter, salt, and pepper. Cover and let simmer on low, stiring frequently, until grits are smooth and water is dissolved (about 20-30 minutes). Stir in sour cream and cheese. Salt and pepper to taste.

Shrimp:
Mix together cornmeal, flour, salt, pepper, and red pepper flakes. Let shrimp soak in milk for a few minutes then coat with cornmeal mixture. Set aside. Heat large skillet over medium heat with a few tbs. of olive oil. When skillet is hot, cook sausage until heated through and slightly crispy on the edges. Remove sausage from pan set aside in a medium bowl. Add onion, green pepper, salt, and pepper and cook until tender. Remove from pan and set aside with the sausage. Add shrimp to skillet and cook till just slightly pink (about 2 minutes). Remove from pan and set aside with other cooked items. Add the white wine and using a sauce whisk deglaze the pan (about 5 minutes over medium heat). Whisk in the heavy cream, red pepper flakes, and hot sauce and cook until heated through. Stir in all the previously cooked ingredients. Cover and simmer for about 15 minutes.

Serve over the grits! Last time I cooked this delicious recipe we ate it with broiled asparagus and sweet potato biscuits on the side.

Enjoy! It is okay to really enjoy this one...

Rach

Prosciutto and Mushroom Quesadillas

Ingredients

olive oil

1/2 medium red onion, sliced thin

2 garlic cloves, minced

salt and pepper

20 oz button mushrooms, trimmed and sliced

1 T lemon juice

1/4 lb prosciutto, thinly sliced

Gruyere cheese, grated

6 cups baby arugula or spinach

4 pieces lavash bread or 10-inch flour tortillas

Preparation

1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add red onion and garlic and season with salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes.

2. Add mushrooms and cook until browned, about 7 minutes. Transfer to a bowl and toss with lemon juice. Wipe skillet clean.

3. Divide prosciutto, Gruyere cheese, mushroom mixture and arugula among bottom halves of lavash bread or tortillas; fold top half over filling to close.

4. Heat 1 teaspoon oil in skillet over medium-high heat and cook a quesadilla until cheese melts and lavash is crisp, 1-2 minutes per side. Repeat with remaining quesadillas.

*Recipe from Everyday Food Issue 70

-Sarah

Veggie Chili

Full of fiber, full of flavor.

Ingredients

3 cups water

1/2 cup Bulgur wheat

2 t. olive oil

1/2 cup red pepper, chopped

1 T. chili powder

1 t. minced garlic

1 t. ground cumin

2 cups water

1 cup crushed tomatoes

1 cup pumpkin puree

1 medium zucchini, diced

1/2 cup frozen corn

1 cup black beans, drained and rinsed

1/4 cup cilantro, chopped

cheddar cheese for garnish

sour cream for garnish

Preparation

1. Put 3 cups water and bulgur in a medium microwave-save bowl. Cover and microwave on high until bulgur is tender, about 13 minutes.

2. Meanwhile, heat oil in a large pot. Add onion and pepper; saute 5 minutes.

3. Add chili powder, garlic and cumin; saute until fragrant.

4. Add remaining 2 cups water, the tomatoes, pumpkin, zucchini and corn; bring to a boil over medium-high heat.

5. Reduce heat and simmer 10 minutes, stirring occasionally, until vegetables are tender.

6. Stir in beans and bulgur; heat through.

7. Remove from heat and stir in cilantro.

For me, chili is always better with cheese, so I always add a healthy portion of cheddar to my bowl. Some people also like a little sour cream. And you can have crackers or fresh bread with it as well. It's really delicious and healthy.

*Recipe from www.egglesscooking.com

-Sarah

Beef Rolls with Brown Rice Salad

This meal was actually made by a non-five foodie friends, Michael (my husband), but I had to share it because he did such a great job! Michael's been experimenting and trying new things, and I've been so proud of his accomplishments! This is a very light and healthy meal, and not to mention delicious!! Hope you like it too!

Beef Rolls with Brown Rice Salad

4 thinly sliced beef pieces

2 ounces shredded cheese

1 cup sliced onions and peppers

2 tsp EVOO

2 tbsp EVOO

2 tsp red wine vinegar
2 tsp dill

1 garlic clove, minced

1/4 tsp sugar

2 cups cooked brown rice

1 medium cucumber, peeled, halved lengthwise, seeded and sliced

2 cups spinach (Michael used Arugula)

1 pint cherry tomatoes, halved (we didn't use these)

Saute onions and pepper with 1 tsp EVOO until tender. Set aside. Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Careffuly flip meat seam side up and secure with toothpicks. Place a medium skillet over medium-high heat and brush with 1 tsp oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally. Cook until beef browns and cheese melts, about 8 minutes. Transfer beef rolls to plate.

While beef is cooking, in a large bowl whisk together oil, vinegar, dill, garlic and sugar. Season with salt and pepper. Add rice, cucumbers, spinach and tomatoes. Toss to combine.

Enjoy!

~Lynn

From Everyday Food, January/February 2010

Lighter Sesame Chicken

Lighter Sesame Chicken

This is a yummy, healthy substitute to take out Chinese...enjoy!

(I borrowed this picture from the recipe's page online because I didn't take one!)

3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Directions
Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

Taken From Everyday Food, December 2007

~Lynn

Pork Tenderloin with Avacado-Mango Salsa over Couscous

Rachel made this when I visited her in Greensboro and it was so good I had to make it again and put it on the blog! It is very fresh and tangy.

Ingredients

1 cup diced ripe mango

1 cup diced ripe California avocado

2 tablespoons minced red onion

2 tablespoons fresh lime juice

2 tablespoons freshly chopped cilantro leaves

1 tablespoon finely chopped and seeded jalapeno pepper

1/4 teaspoon ground cumin

Salt and freshly ground black pepper

2 cups reduced-sodium chicken broth

1 (10-ounce) box couscous

12 ounces cooked sliced pork tenderloin rounds (1/2-inch thick rounds)

1 tablespoon hot chili oil

Directions

In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.

In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork.

Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.

Serve pork over couscous with salsa spooned on top.

We didn't put in the spicy ingredients and it's still so delicious.

*recipe courtesy of www.foodnetwork.com

-Sarah

Italian Meatloaf

Italian Meatloaf

1/2 red pepper, diced

1/2 onion, diced

3 cloves chopped garlic

1 lb ground beef or turkey

2 eggs

3/4 cup bread crumbs

1 cup grated parmesan

1 tbsp worcestershire sauce

1 tbsp balsamic vinegar

1 handful chopped fresh basil

1 handful chopped fresh parsley

salt

pepper

1 cup tomato sauce

Heat 1 tbsp olive oil in saute pan and add peppers, onion and garlic. Saute until just soft, about 5 minutes. Cool in another plate.

Combine all of the ingredients together except for the tomato sauce. Pack the meat mixture into an oiled loaf pan, or shape the loaf into a loaf shape and put on an oiked baking dish/tray.Top with the tomato sauce and spread evenly over the top.

Bake for 50-60 minutes until cooked all the way through, or when a thermometer readers 160 F in the middle.

Enjoy!

Lynn

*This is moist and tasty! Key is to use fresh (not dry) herbs.

*Courtesy of the Food Network.

Chicken Torilla Casserole

This is a very easy and yummy recipe if you're in the mood for cheesy goodness.

Ingredients

2 cloves garlic, minced

1 medium onion, sliced in wedges

2 small bell peppers (we used green), sliced and halved

olive oil

3 chicken breasts

2 cans Cream of Chicken and Mushroom soup (or 1 can cream of chicken and 1 can cream of mushroom)

4-6 torillas

1 bag of Mexican style shredded cheese

salt, pepper

Preparation

1. Bring a pot of water to a boil and boil chicken breasts for approximately 10 minutes or until they are cooked. After they have cooled a bit, shred the chicken.

2. Meanwhile, saute garlic, onlions and peppers in some olive oil and season with salt and pepper.

3. Once the onions and peppers are cooked through, add the two cans of soup plus one can of water to the mixer and mix thoroughly.

4. In a greased casserole dish, pour half of the onion mixer, then a layer of tortillas, then a layer of cheese. Repeat the layers, finishing with cheese on top.

5. Bake at 350 for aobut 25 minutes.

*Jeffrey had some homemade salsa that he put on top of his serving and he said that it was really yummy. So if you have some salsa around you can add that as a garnish.

-Sarah

Teriyaki Flank Steak

For this blog's first entry, I thought it fitting to submit a hearty, simple recipe of Teriyaki Flank Steak. This recipe was given to me at my first bridal shower by a family friend, Eileen Arnamente. Enjoy!


Teriyaki Flank Steak

1 lb flank steak
1/4 cup light soy sauce
2 garlic cloves, minced
2 tbsp Ketchup
2 tbsp cooking oil
1 tsp pepper
1 tsp oregano

On both sides of the steak, cut diagonal slashes 1/4'' deep. Place steak in a heavy plastic storage bag. Combine remaining ingredients and pour over the steak. Turn steak in the marindade to coat completely. Refrigerate several hours or overnight. Over hot coals (or on a saute pan), grill the steak 5-6 minutes per side ot until cooked as desiered. Slice diagonally across the grain into slices.

Enjoy!

(Serves 6)

~Lynn