Wednesday, August 29, 2007

Purely Vegetarian

Roasted Red Pepper and Walnut Dip *****

This was a wonderful dip with or without the homemade pita wedges!
A must try or even take it to your next dinner party as an appetizer.
You can easily whip this up in a couple minutes with a food processor.
Andy loved this…guess I’ll be making it often!

Tomato Stuffed Peppers

Andy also raved about the peppers last night (he must have had a good day).
They were tastier than I thought they were going to be, and very good for vegetarian; but I still really missed some rice and ground turkey, beef, or sausage.
I topped them off with a little pasta sauce as well.

Tri-Colore Orzo *****

This was really great and will be wonderful for leftovers at lunch! I love anything with dried cherries or cranberries, some sort of nut, and a cheese. This called for crumbles ricotta, however I had leftover creamy ricotta and stirred than in instead – delish!

(served with a side of roasted summer squash and tomatoes)

Sunday, August 26, 2007

Jambalya and Chicken Potpie - oh my!

These are both healthy and light versions, but we sure couldn’t tell!!!

– shrimp, ham, tomatoes, rice and loads of veggies!
– is there anything else to say?
above - before it was baked and without the phyllo topping
hot and bubbly from the oven!

Saturday, August 25, 2007

Pasta Convertible!?

Last night I made Ellie Krieger’s Pasta Bolognese – hearty, meaty and lots of veggies sneaked inside the sauce!

For lunch today, I saved some of the cooked linguine from last night and converted them into a fast linguini frittata!
Linguine Frittata

2 large eggs
3 tablespoons milk
½ teaspoon salt
¼ teaspoon ground pepper
2 cups plain cooked whole wheat linguine
½ cup shredded mozarella cheese
½ cup thawed frozen peas
½ cup diced smoked ham
1 teaspoon EVOO

Heat broiler. In a medium bowl, whisk together eggs, milk, s&p. Mix in cooked linguine, cheese, peas and ham.

In a broilerproof nonstick skillet, heat EVOO over medium-low heat. Pour in linguine mixture; cook until top is almost set, 5 to 7 minutes. Transfer to broiler, placing pan 4 inches from heat source; cook until set, about 1-2 minutes – watch closely so that it does not burn.

Monday, August 20, 2007

Italian Anti-pasta Salad*****

click here for recipe

Prep all the ingredients for this dish the night before and prepare the vinaigrette and store in a jar. It makes for a super quick weekday dinner; just boil the pasta, toss in the other ingredients and vinaigrette, and your ready to serve. To lighten this up a bit I used turkey pepperoni instead of the salami and omitted the asiago cheese, I felt the provolone alone was plenty. I may toss in a few chopped artichokes next time as well!

Saturday, August 18, 2007

Pizza with a TWIST!

Blueberry Dessert Pizza

1 ball of pizza dough
2 tablespoons EVOO
1/4 cup sugar
2 teaspoons cinnamon
8 oz cream cheese block, softened
1 tablespoon milk
2 tablespoons lemon juice
1 teaspoon lemon zest (from 1 lemon)
1 tablespoon honey
2 cups blueberries or mixed berries

Preheat the oven to 350 degrees F.

Drizzle a little EVOO on your hands and onto the dough ball. Stretch out dough, gently spreading out to form a large rectangle or round. Place onto a pizza stone. Blend the sugar with cinnamon and sprinkle with half over the dough. Bake until golden brown, about 15 minutes. Cool the pizza crust on a wire rack.

Meanwhile, mix together the cream cheese, milk, lemon juice, zest, and honey. Spread the cheese mixture over the cooled crust. Top with blueberries and sprinkle with the remaining sugar and cinnamon blend. Slice like a pizza and serve.

Italian Meat and Cheese Stromboli *****

1 ball of pizza dough
2 tablespoons corn meal
16 slices turkey pepperoni
4 slices provolone, cut in half
8 slices ham
8 slices turkey
2 tablespoons extra-virgin olive oil
2 tablespoons sesame seeds
2 teaspoons Italian seasoning blend
2 tablespoons grated Parmesan, optional
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
Marinara Sauce, for dipping

Preheat oven to 400 degrees F.

Take dough from the fridge and let it rest on the counter 10 minutes, this makes it easier to stretch. Dust your hands and lightly coat the dough with cornmeal. Stretch out dough, gently spreading out to form a rectangle shape. Cut the thin rectangular dough in half horizontally and then each half into 4 equal pieces; totaling 8 small rectangles. Cover each piece of dough with: 2 slices pepperoni, 1/2 slice cheese, 1 slice ham and 1 slice turkey.

Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup; sprinkle and pat the mixture into the dough. Bake until evenly golden, 15 minutes. Serve with your favorite Marinara sauce heated up for dipping.

Monday, August 6, 2007

Spicy and Cool

This is a wonderfully flavorful, spicy comfort meal.
It uses the same spices as a chili (cumin, oregano, chili powder);
topped off with a fried egg!
A refreshing, light dessert to cool things down!

Saturday, August 4, 2007

The Johnstone's visit highlights

Carolina BBQ, Baked Beans and Mac and Cheese
and for dessert...

Lemon and Basil Eggs Foccacia Loaf

This was a crowd pleaser; and luckily I remembered to take

a photo of it before it was completely devoured!

Wednesday, August 1, 2007

Earthy and Robust

Tuscan Mushrooms

Have at it! These are full of flavor and are amazingly satisfying since they are hearty and meaty. I love the combination that this recipe calls for, of roasted red peppers, green olives, scallions, basil, and parmesan cheese!