Friday, August 26, 2011
Thursday, February 3, 2011
Fresh Pomodoro (GF)
8 oz of DeBoles GF Rice Penne
1 tsp sea salt
1/4 c Extra Virgin Olive Oil
3 garlic cloves, minced
1/2 tsp red pepper flakes
1 crushed plum tomatoes
2 tbsp Italian parsley, chopped
freshly grated Parmesan
Cook pasta according to directions. Drain pasta reserving 1/2 cup of cooking liquid. While pasta is cooking, in a sauce pan, heat oil over medium-high heat, add the garlic and cook about 3 minutes, stirring constantly. Add the red pepper flakes and cook another 30 seconds; add the tomatoes and salt to taste and continue stirring until sauce simmers. Add the drained pasta to the sauce, add a few tablespoons of the reserved water, stir to coat pasta and continue to cook for 1 minute more. Season to taste with sale, add the parsley and toss to coat. Sprinkle with freshly grated Parmesan and serve immediately.
Enjoy!
Calories 210
Calories from fat 5
Serving Size 1/4 of package
Servings per container 4
Sodium 1%
Carbs 15%
Protein 4g
1 tsp sea salt
1/4 c Extra Virgin Olive Oil
3 garlic cloves, minced
1/2 tsp red pepper flakes
1 crushed plum tomatoes
2 tbsp Italian parsley, chopped
freshly grated Parmesan
Cook pasta according to directions. Drain pasta reserving 1/2 cup of cooking liquid. While pasta is cooking, in a sauce pan, heat oil over medium-high heat, add the garlic and cook about 3 minutes, stirring constantly. Add the red pepper flakes and cook another 30 seconds; add the tomatoes and salt to taste and continue stirring until sauce simmers. Add the drained pasta to the sauce, add a few tablespoons of the reserved water, stir to coat pasta and continue to cook for 1 minute more. Season to taste with sale, add the parsley and toss to coat. Sprinkle with freshly grated Parmesan and serve immediately.
Enjoy!
Calories 210
Calories from fat 5
Serving Size 1/4 of package
Servings per container 4
Sodium 1%
Carbs 15%
Protein 4g
Monday, January 17, 2011
Baked Mac & Cheese Notta Pasta (Gluten Free)
1 box (1lb) Notta Pasta - Fettuccine
3 cups milk
1 small onion, minced
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme leaves
1 bay leaf
4 Tbsp butter
3 Tbsp GF flour
2 1/2 cups shredded cheddar cheese
1/2 cup shredded Parmesan
Bring a large pot of salted water to a boil. Bring a 9x13" baking dish.
Mix the milk, onions, salt, pepper, thyme and bay leaf in a saucepan and bring to a low boil. Reduce heat and simmer for 5 minutes.
In a medium size saucepan melt butter over medium heat and whisk in the flour until smooth.
Slowly add heated milk, stirring constantly until smooth. Bring to a boil and reduce heat. Simmer for 4 minutes. Add the cheddar and Parmesan. Stir until cheeses are melted and sauce is thickened.
Turn off heat and remove the bay leaf. Preheat the broiler to high.
Cook Notta Pasta in boiling water for 4 minutes. Time carefully. Drain immediately.
Pour Notta Pasta back into the pot and mix in the sauce. Combine well.
Pour Mac & Cheese Notta Pasta into prepared baking dish. Broil for 3 to 5 minutes or until lightly browned.
Serve and enjoy!
3 cups milk
1 small onion, minced
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme leaves
1 bay leaf
4 Tbsp butter
3 Tbsp GF flour
2 1/2 cups shredded cheddar cheese
1/2 cup shredded Parmesan
Bring a large pot of salted water to a boil. Bring a 9x13" baking dish.
Mix the milk, onions, salt, pepper, thyme and bay leaf in a saucepan and bring to a low boil. Reduce heat and simmer for 5 minutes.
In a medium size saucepan melt butter over medium heat and whisk in the flour until smooth.
Slowly add heated milk, stirring constantly until smooth. Bring to a boil and reduce heat. Simmer for 4 minutes. Add the cheddar and Parmesan. Stir until cheeses are melted and sauce is thickened.
Turn off heat and remove the bay leaf. Preheat the broiler to high.
Cook Notta Pasta in boiling water for 4 minutes. Time carefully. Drain immediately.
Pour Notta Pasta back into the pot and mix in the sauce. Combine well.
Pour Mac & Cheese Notta Pasta into prepared baking dish. Broil for 3 to 5 minutes or until lightly browned.
Serve and enjoy!
Sunday, November 7, 2010
Stuffed Herbed Chicken with Boursin Cheese
A delicious fresh look at flavorful chicken. And you can make it gluten free too!
Ingredients:
2 skinless, boneless chicken breast halves, 1/2 pound each
Fresh basil, beet green, swiss chard or spinach - enough to cover each chicken breast
2 Tbsp finely chopped walnuts (optional)
2.5 oz. Boursin garlic and herb cheese (or 2.5 of herbed cream cheese recipe below), room temp.
1/3 cup bread crumbs (GF if needed)
3 Tbsp grated Parmesan cheese
1 egg, beaten well
Salt
Pepper
Herbed Cheese:
2.5 oz cream cheese, softened
1 garlic clove, minced
3 tsp fresh parsley, minced
3 tsp fresh chives, minced
pinch of cayenne
1/4 tsp freshly cracked black peppercorns
pinch of salt
Method:
1) Preheat oven to 350 degrees. Put each chicken breast half between two layers of plastic wrap, on a chopping board and use a meat mallet to pound until 1/4 inch thick.
2) Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.
3) If you are not starting with Boursin herbed cheese, make your own by mixing together the herbed cheese ingredients above. Mix the walnuts into the cheese mixture,
set aside.
4) Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves. Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll. Secure each breast with 2 toothpicks.
5) Put flour, beaten egg and bread crumbs - combined with the Parmesan cheese into 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg and finally the Parmesan bread crumbs.
6) Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350 for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165 degrees, the juices run clear and the chicken is slightly browned.
Let rest for 5 minutes before serving.
Serves 2 - 4.
Enjoy!
-shared with me from a co-worker and I am so grateful. It's yummy!
Ingredients:
2 skinless, boneless chicken breast halves, 1/2 pound each
Fresh basil, beet green, swiss chard or spinach - enough to cover each chicken breast
2 Tbsp finely chopped walnuts (optional)
2.5 oz. Boursin garlic and herb cheese (or 2.5 of herbed cream cheese recipe below), room temp.
1/3 cup bread crumbs (GF if needed)
3 Tbsp grated Parmesan cheese
1 egg, beaten well
Salt
Pepper
Herbed Cheese:
2.5 oz cream cheese, softened
1 garlic clove, minced
3 tsp fresh parsley, minced
3 tsp fresh chives, minced
pinch of cayenne
1/4 tsp freshly cracked black peppercorns
pinch of salt
Method:
1) Preheat oven to 350 degrees. Put each chicken breast half between two layers of plastic wrap, on a chopping board and use a meat mallet to pound until 1/4 inch thick.
2) Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.
3) If you are not starting with Boursin herbed cheese, make your own by mixing together the herbed cheese ingredients above. Mix the walnuts into the cheese mixture,
set aside.
4) Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves. Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll. Secure each breast with 2 toothpicks.
5) Put flour, beaten egg and bread crumbs - combined with the Parmesan cheese into 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg and finally the Parmesan bread crumbs.
6) Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350 for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165 degrees, the juices run clear and the chicken is slightly browned.
Let rest for 5 minutes before serving.
Serves 2 - 4.
Enjoy!
-shared with me from a co-worker and I am so grateful. It's yummy!
Wednesday, August 18, 2010
T's Tasty Tuna Sandwich
This recipe comes from my friend Tomas. He is an amazing cook and can blend the most wonderful things together... all without measuring (one of these days, I'm going to get him to at least try). Well, I need measurements otherwise my recipes don't taste so tasty.
For our road trip to Memphis this summer he fixed Tuna sandwiches. I stuck my nose up because these only remind me of fishy, horrible sandwiches that my mom forced us to eat (to be healthy) as kids. Well... I tried it and loved it. I didn't leave a crumb of the crust which I normally refuse to eat.
So tonight, after a great yoga class, I stopped in at Whole Foods to see what I could do to make this happen in my kitchen. Below is his recipe with his ingredients. Enjoy!
T's Tasty Tuna Sandwiches:
Per can of Tuna (your choice), smashed into smaller chunks
1 tbs Philadelphia cream cheese
1 tbs sour cream
2 shakes, each of salt and pepper
1/4 tsp curry
1/4 tsp red pepper flakes
3 small sun dried tomatoes, cooked according to directions and diced
slices of cucumber
slice of baby Swiss cheese
Mix the cream cheese with the sour cream and spices, add the tomatoes once ready. Spread on your favorite bread and top with slices of cucumber and a slice of baby Swiss. Enjoy!!
For our road trip to Memphis this summer he fixed Tuna sandwiches. I stuck my nose up because these only remind me of fishy, horrible sandwiches that my mom forced us to eat (to be healthy) as kids. Well... I tried it and loved it. I didn't leave a crumb of the crust which I normally refuse to eat.
So tonight, after a great yoga class, I stopped in at Whole Foods to see what I could do to make this happen in my kitchen. Below is his recipe with his ingredients. Enjoy!
T's Tasty Tuna Sandwiches:
Per can of Tuna (your choice), smashed into smaller chunks
1 tbs Philadelphia cream cheese
1 tbs sour cream
2 shakes, each of salt and pepper
1/4 tsp curry
1/4 tsp red pepper flakes
3 small sun dried tomatoes, cooked according to directions and diced
slices of cucumber
slice of baby Swiss cheese
Mix the cream cheese with the sour cream and spices, add the tomatoes once ready. Spread on your favorite bread and top with slices of cucumber and a slice of baby Swiss. Enjoy!!
Tuesday, April 13, 2010
Hearty Chicken & Noodles Casserole
This is a Campbell's recipe, it was so easy and so yummy!
Ingredients:
1 can Campbell's Condensed Cream of Mushroom Soup
1/2 cup of milk
1 cup frozen mixed vegetables
2 cups cubed cooked chicken (great for left overs!)
2 cups medium egg noodles, cooked and drained. (I used macaroni noodles)
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 cup shredded cheddar cheese
Directions:
Heat oven to 4oo degrees. Stir together soup, milk, vegetables, chicken, noodles, Parmesan cheese, and black pepper in a 1 1/2 quart casserole dish.
Bake for 25 minutes, or until chicken mixture is hot and bubbling. Stir chicken mixture, then top with cheddar cheese. Let stand until cheese is melted. (I put it back in the oven for a couple minutes)
See, so easy and so yummy!
Ingredients:
1 can Campbell's Condensed Cream of Mushroom Soup
1/2 cup of milk
1 cup frozen mixed vegetables
2 cups cubed cooked chicken (great for left overs!)
2 cups medium egg noodles, cooked and drained. (I used macaroni noodles)
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 cup shredded cheddar cheese
Directions:
Heat oven to 4oo degrees. Stir together soup, milk, vegetables, chicken, noodles, Parmesan cheese, and black pepper in a 1 1/2 quart casserole dish.
Bake for 25 minutes, or until chicken mixture is hot and bubbling. Stir chicken mixture, then top with cheddar cheese. Let stand until cheese is melted. (I put it back in the oven for a couple minutes)
See, so easy and so yummy!
Thursday, March 25, 2010
Pancake experiment
This morning I was craving something other than my usual homemade breakfast of scrambled egg substitute and bacon. So, I checked my dry ingredient inventory and decided to try pancakes. I have been unhappy with every pancake I ever made, but I have these great non-stick pans now so I thought I'd give it a try. I opened my "How to Cook Everything" by Mark Bittman (this is a GREAT cookbook with awesome tips.) In the index under pancakes, one recipe stuck out to me - cottage cheese and sour cream pancakes. I didn't have any cottage cheese, but did have sour cream and cream cheese, so I thought I'd throw those two together to give it a try.
Well, it worked! I was a pancake success for the first time! I also added a dried berry mix (cherry, blueberry and raspberry) to a few of the pancakes - and that was a great addition! Here's a link to the recipe online.
Some patience is required for these 'cakes. You definitely need your first cup of coffee before you make them. Separating eggs and stiffening egg whites was a little more than I bargained for, but worth it! These are also very thick pancakes, I recommend flattening them when you turn them for the first time.
I enjoyed this with butter and maple syrup, my typically pancake toppings. These would be good as savory pancakes with green onions if you wanted something different. You could use flavored cream cheese or sour cream. There are endless variations for these little cakes. If you make them, post your variations here for more ideas. Bon appetit!
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