“Meatless Monday” Recipe of the Week – Polenta Stacks

June 12, 2017 at 5:25 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Polenta Stacks. This dish combines baked polenta, eggplant slices and feta cheese and topped with a roasted vegetable sauce. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Polenta Stacks

A Mediterranean-style dish of baked polenta, eggplant slices and feta cheese topped with a rosemary-seasoned, roasted vegetable sauce.

 

Recipe Ingredients:

Vegetable cooking spray
12 slices (1/2-inch) eggplant, unpeeled (about 12 ounces)
8 whole garlic cloves, unpeeled
2 pounds Italian plum tomatoes, cut into wedges
1 large onion, cut into thin wedges
1 medium yellow bell pepper, chopped
Salt and pepper, to taste
1 teaspoon granulated sugar
1/2 teaspoon dried rosemary leaves
1 (15-ounce) can Great Northern or light red kidney beans, rinsed, drained (1 1/2 cups)
1 (16-ounce) package prepared polenta, cut into 12 slices
4 ounces feta or goat cheese, crumbled

Cooking Directions:

1 – Line two large jellyroll pans with aluminum foil and spray with cooking spray. Arrange eggplant and garlic on one pan; combine tomatoes, onion, and bell pepper and arrange on second pan. Spray all vegetables with cooking spray and sprinkle lightly with salt and ground black pepper. Sprinkle tomato mixture with sugar and rosemary.
2 – Roast vegetables at 450ºF (230ºC) for 30 minutes, removing garlic when browned and soft, 10 to 15 minutes.
3 – Top eggplant slices with polenta slices and cheese. Squeeze garlic from cloves; mix garlic and beans into tomato mixture. Return both pans to oven and roast 10 minutes longer.
4 – Arrange three polenta-eggplant slices on each serving plate; spoon tomato-bean mixture over.
Makes 4 servings.

* Tip: Plain, Italian-herb, sun-dried tomato, or wild mushroom polenta can be used in this recipe.

Nutritional Information Per Serving (1/4 of recipe): Calories 432; Fat 10g; % Calories from Fat 20; Carbohydrate 69g; Folate 177mcg; Sodium 635mg; Protein 22g; Dietary Fiber 15g; Cholesterol 15mg.
http://www.cooksrecipes.com/mless/polenta_stacks_complex_recipe.html

“Meatless Monday” Recipe of the Week – Butternut Squash Crostini

June 5, 2017 at 5:31 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Butternut Squash Crostini. It comes from the Diabetic Gourmet website, which also has an excellent magazine (Diabetic Gourmet Magazine). The Diabetic Gourmet site is loaded with delicious and Diabetic Friendly Recipes, check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Butternut Squash Crostini

Ingredients

8 slices Roman Meal bread (or similar whole grain, sliced bread), toasted or grilled
2 cups butternut squash, broiled and cut into 1/4-inch cubes
4 ounces feta cheese, crumbled
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves
32 fresh basil leaves

 
Directions

1 – Cut each piece of toast into quarters for a total of 32 pieces.
2 – Combine squash, cheese, maple syrup and thyme in medium bowl.
3 – Top toast quarters with about 1 tablespoon squash mixture each. Top with fresh basil leaves.
Nutritional Information (Per Serving)
Calories: 30
Protein: 1g
Sodium: 65 mg
Cholesterol: 5 mg
Fat: 1g
Carbohydrates: 5g
http://diabeticgourmet.com/recipes/html/1284.shtml

“Meatless Monday” Recipe of the Week – Asiago Vegetable Risotto

May 29, 2017 at 5:16 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Asiago Vegetable Risotto. “Where’s the Beef”, you won’t ever miss it with this week’s recipe! Risotto with a fantastic mix of Vegetables. The recipe is off the CooksRecipes website. At the Cooks site you’ll find a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Asiago Vegetable Risotto

Comforting, creamy risotto loaded with vegetables like zucchini, red bell pepper and asparagus, and seasoned with saffron, Asiago cheese, lemon juice, fresh basil and toasted pine nuts.

Recipe Ingredients:

2/3 cup (6 ounces) butter – divided use
1 tablespoon olive oil
1 1/2 cups arborio rice
3 1/2 cups vegetable broth – divided use
Pinch of saffron threads
1 medium zucchini, sliced into 1/4-inch half-rounds
1 cup asparagus, cut into 1 1/2-inch pieces
1/2 cup red pepper, diced
2 green onions, sliced
1 teaspoon black pepper
1/4 cup lemon juice
1/2 cup (4 ounces) Wisconsin Asiago* Cheese, shredded
2 tablespoon fresh basil, chopped
1/4 cup pine nuts, toasted

Cooking Directions:

1 – In 3-quart pan, heat 1 tablespoon butter and olive oil over medium-high heat. Add rice and stir continuously until edges of kernels are translucent; about 3 to 4 minutes. Add 1/2 cup broth and stir until it is absorbed; about 3 minutes.
2 – Reduce heat to medium and add another 1/2 cup broth, saffron, zucchini, asparagus, red pepper, onions and pepper. Cook until all liquid is absorbed; stirring frequently. Continue to add remaining broth, 1/2 cup at a time, cooking until liquid is absorbed each time.
3 – When all liquid has been added and absorbed, stir in lemon juice, Asiago and remaining butter. Mixture should be creamy and rice should be al dente.
4 – Before serving, stir in basil and pine nuts.
Makes 8 servings.

*Tip: Parmesan cheese can be substituted for the Asiago.
http://www.cooksrecipes.com/mless/asiago_vegetable_risotto_recipe.html

“Meatless Monday” Recipe of the Week – Blue Cheese and Portobello Mushroom Ragout

May 22, 2017 at 5:19 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Blue Cheese and Portobello Mushroom Ragout. Mushrooms and Blue Cheese, what a great pairing! The recipe is from the CooksRecipes website which has a large selection of recipes of all cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Blue Cheese and Portobello Mushroom Ragout

A savory mixture of sautéed shallots and sliced portobello mushrooms served over a bed of roasted vegetables and topped with crumbled blue cheese.

Recipe Ingredients:

2 teaspoons butter
3 shallots finely chopped
1/4 cup dry sherry (optional)
1/4 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried fennel
Dash of ground white pepper
1 cup (1 large) portobello mushroom, thinly sliced
1/4 to1/2 cup (1 to 2 ounces) blue cheese
2 cups grilled or roasted harvest vegetables* (red peppers, squash, asparagus, etc.)
Pasta (optional)
Freshly chopped parsley (optional)

Cooking Directions:

1 – Add butter to 12-inch non-stick skillet. Sauté shallots over low heat until transparent, approximately 10 to15 minutes.
2 – Add sherry, broth, salt, fennel and pepper. Simmer 2 to 3 minutes to allow flavors to blend.
3 – Add mushrooms. Cook until liquid is absorbed.
4 – Remove pan from heat. Crumble blue cheese over mixture and lightly toss.
5 – Spread mixture over vegetables with or without pasta. Garnish dish with chopped parsley, if desired.
Makes 2 servings.
http://www.cooksrecipes.com/mless/blue_cheese_and_portobello_mushroom_ragout_recipe.html

“Meatless Monday” Recipe of the Week – Wild Mushroom, Celery Root and Potato Strudel

May 15, 2017 at 5:10 AM | Posted in CooksRecipes | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Wild Mushroom, Celery Root and Potato Strudel. A phyllo dough strudel made healthy using a savory mixture of celery root, potato, shiitake mushrooms and Asiago cheese. The recipe is from one of my Cooking Recipe Sites, CooksRecipes. At the Cooks site you’ll find a wide variety of recipes for all cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Strudel made with phyllo dough filled with a savory mixture of celery root, potato, shiitake mushrooms and Asiago cheese.

 

Recipe Ingredients:

1/4 pound celery root (celeriac), peeled and thinly sliced
1/4 pound potato, peeled and thinly sliced
2 tablespoons olive oil
1/4 pound shiitake mushrooms, stems removed and sliced
1 garlic clove, minced
1 shallot clove, minced
1 to 2 tablespoons rice wine
1 tablespoon finely snipped fresh basil
1 tablespoon finely snipped cilantro
Salt and freshly cracked black pepper to taste
3 tablespoons shredded Wisconsin Asiago cheese
2 egg yolks
3 sheets phyllo dough
Clarified butter

Cooking Directions:

1 – Blanch celery root and potato slices in salted water or stock. Drain and spread vegetable slices on a tray or plate to quickly cool.
2 – In a sauté pan, heat oil. Sauté mushrooms, garlic and shallot. Deglaze with rice wine. Add cooled celery root and potato slices. Sauté gently 10 minutes. Season with basil, cilantro, salt and cracked pepper.
3 – In a mixing bowl, combine Asiago cheese and egg yolks. Gently fold into celery root and potato slices.
4 – On a clean surface, spread phyllo sheets. Brush between sheets with clarified butter. Spread celery root mixture on center of dough. Roll into cylindrical shape. Brush top with butter. Refrigerate 1 hour.
5 – Bake in a 375°F (190°C) oven 8 to 10 minutes or until golden brown.
6 – Cool slightly and slice into 8 sections.
Makes 5 servings.
http://www.cooksrecipes.com/mless/wild_mushroom_celery_root_and_potato_strudel_recipe.html

“Meatless Monday” Recipe of the Week – Honey Mustard Vegetable Scramble

May 8, 2017 at 5:25 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Honey Mustard Vegetable Scramble. It’s from one of my favorite recipe sites – CooksRecipes (http://www.cooksrecipes.com/index.html) The Cooks site is loaded with recipes to please any taste or cuisine. Enjoy and Eat Healthy!

 

 

Honey Mustard Vegetable Scramble

Delicious, wholesome honey-mustard flavored scrambled eggs, loaded with sautéed vegetables, served in warm whole wheat pita bread.

 

 

Recipe Ingredients:

1 teaspoon butter or cooking oil or cooking spray
1/2 cup shredded carrots
1/3 cup chopped onions
1/3 cup chopped sweet red pepper
1/4 cup chopped green pepper
4 large eggs
1 tablespoon skim milk
1 tablespoon honey mustard
1/4 teaspoon salt (optional)
1/8 teaspoon ground black pepper
2 whole wheat pita breads, halved
Additional honey mustard
Lettuce leaves for accompaniment

Cooking Directions:

1 – In 10-inch omelet pan or skillet, heat butter until just hot enough to sizzle a drop of water. Add carrots, onions, and peppers. Cook over medium heat, stirring occasionally, until vegetables are tender but not brown.
2 – In medium bowl, beat together eggs, milk, mustard, salt, if desired, and pepper until blended. Pour over vegetables. Continue cooking over medium heat. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains.
3 – To serve, spread each pita half with mustard, line with lettuce leaves, and spoon in about 1/2 cup of egg mixture.
Makes 2 to 4 servings.

 
http://www.cooksrecipes.com/mless/honey_mustard_vegetable_scramble_recipe.html

“Meatless Monday” Recipe of the Week – Eggplant Rollatini

May 1, 2017 at 5:14 AM | Posted in Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is Eggplant Rollatini. Eggplant rolls stuffed with cheese and baked in marinara sauce. It’s from the CooksRecipes website. The Cooks site has recipes that will please all tastes and cuisines. So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Eggplant Rollatini

Eggplant rolls, filled with a savory mixture of three Italian cheeses and capers, and baked in marinara sauce.

Recipe Ingredients:

1 large eggplant
4 tablespoons extra virgin olive oil
Salt and ground black pepper to taste
About 1 cup all-purpose flour
1 (12-ounce) container ricotta cheese
4 ounces mozzarella cheese cut into 1/2-inch cubes
2 tablespoons freshly grated Parmesan cheese
1/4 cup fresh basil chopped
1 tablespoon capers
1 (16-ounce) jar marinara sauce

Cooking Directions:

1 – Cut eggplant lengthwise in slices. Salt lightly and allow to sit for about 30 minutes. Rinse slices and pat dry with paper towel.
2 – Preheat oven to 350°F (175°C).
3 – Heat olive oil in a non-stick skillet. Season eggplant and dip in flour. Sauté till golden brown and drain on paper towels.
4 – In a bowl, mix together the ricotta, mozzarella, basil and capers. Season with salt and pepper. Place several tablespoons of filling on one end of the eggplant slices then roll up and secure with wooden picks.
5 – In a lightly greased casserole dish, spread about 1/4 cup of the marinara sauce. Place rollatini in dish and cover with remaining sauce. Bake for about 40 minutes.
Makes 4 servings.
http://www.cooksrecipes.com/mless/eggplant-rollatini-recipe.html

“Meatless Monday” Recipe of the Week – Potato Gnocchi with Tomatoes and Fresh Mozzarella

April 24, 2017 at 5:28 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Potato Gnocchi with Tomatoes and Fresh Mozzarella. The name alone sounds like nothing but “delicious”. Fresh made Gnocchi topped with Tomatoes and Mozzarella Cheese. The recipe is from the CooksRecipes website. The Cooks site has a large selection of recipes of all cuisines and tastes. Enjoy and eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Potato Gnocchi with Tomatoes and Fresh Mozzarella

This is Italian comfort food—homemade potato gnocchi served with a tomato sauce and fresh mozzarella. Recipe created by Chef Thomas Catherall, C.M.C.

 

 

Recipe Ingredients:

Gnocchi:*
2 pounds russet baking potatoes, peeled and quartered
2 to 2 1/2 cups all-purpose flour
1 large egg, lightly beaten

Sauce:
2 tablespoons extra-virgin olive oil
10 medium tomatoes, peeled, seeded, and diced (or 1 1/2 [28 ounces each] cans Italian plum tomatoes, drained and chopped)
1/2 teaspoon dried oregano leaves
Large pinch crushed red pepper
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1/4 cup dry red wine
1 teaspoon granulated sugar
Salt, to taste
Freshly ground pepper, to taste
1 to 2 teaspoons red wine vinegar

6 ounces fresh mozzarella cheese, cut in 1/4-inch cubes
3/4 cup freshly grated Parmesan or Romano cheese

 

Cooking Directions:

1 – For Gnocchi: Place the potatoes in a saucepan and add water just to the level of the potatoes. Salt the water. Bring to a boil and cook until very soft, 25 minutes. Drain well; let stand in the colander for 10 minutes.
2 – Spread the flour on your work surface. With a potato ricer or food mill fit with a medium disk, rice the warm potatoes evenly over the entire top of the the flour. Toss together lightly with your fingers to distribute the potatoes and flour evenly. Make a well in the center and add the egg. Knead to form a ball. Knead 1 minute to gather up all of the bits of flour and potato on the work surface. Cover with an inverted bowl and let the dough rest for 5 minutes.
3 – Divide the dough into 4 equal pieces. On a floured surface, roll each piece into a 1/2-inch-thick rope, approximately 12 inches long. Working with one rope at a time (keeping the others covered with towel), with floured hands, cut through the dough with the curved edge of a fork, every 1/2 inch. On the back edge of the fork, roll each piece forward and back, making fork indentations and shell shapes. Toss with the flour. Place on a floured baking sheet. Repeat with the remaining dough.
4 – Heat salted water in large Dutch oven.
5 – For Sauce: Heat the olive oil in large skillet over medium-high heat. Add the tomatoes, oregano, crushed red pepper, balsamic vinegar, tomato paste, wine, sugar, salt, and pepper. Cook for 3 to 4 minutes, until the liquid begins to evaporate and the sauce thickens slightly. Remove from the heat. Puree in a blender or food processor. Season to taste with salt, pepper, and red wine vinegar. Return to skillet.
6 – To complete the recipe, bring salted water to a boil. Cook about half of the gnocchi until tender, 2 to 3 minutes. Remove with a slotted spoon. Repeat with the remaining gnocchi.
7 – Add the cooked gnocchi to the sauce. Heat thoroughly. Toss in the mozzarella cheese. Sprinkle with grated cheese; serve immediately.
Makes 8 servings.
http://www.cooksrecipes.com/mless/potato_gnocchi_with_tomatoes_and_fresh_mozzarella_recipe.html

“Meatless Monday” Recipe of the Week – Asian Style Vegetable Stir Fry

April 17, 2017 at 5:32 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Asian Style Vegetable Stir Fry. Makes a great side dish or main dish. It’s from the CooksRecipes website. At the Cooks site you’ll find a great selection of recipes to please all tastes! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 
Asian Style Vegetable Stir Fry

Serve as a vegetable side dish or over steamed rice or noodles for a main dish.

 

Recipe Ingredients:

1/4 cup honey
1/4 cup prepared stir fry sauce
1/4 teaspoon crushed red pepper flakes
4 teaspoons peanut oil or vegetable oil
2 cups small broccoli florets
2 cups small mushrooms
1 small onion, cut into wedges, separate in 1-inch piecesFry
1 medium carrot, cut diagonally into 1/3-inch slices

 

Cooking Directions:

1 – In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside.
2 – In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2 to 3 minutes.
3 – Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute.
Makes 4 servings.

 

Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.

Nutritional Information Per Serving (1/4 of recipe): Calories: 157; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 28g; Fiber: 3g; Protein: 3g; Sodium: 549mg.
http://www.cooksrecipes.com/mless/asian_style_vegetable_stir_fry_recipe.html

“Meatless Monday” Recipe of the Week – Cheese-Filled Polish-Style Pierogi

April 10, 2017 at 5:14 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Cheese-Filled Polish-Style Pierogi. I’ve chosen the version of this recipe from the CooksRecipes website. The Cooks site has a large selection of recipes to please all tastes and cuisines, check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Cheese-Filled Polish-Style Pierogi

Serve pierogi warm topped with sour cream and caramelized onions.

Recipe Ingredients:

Filling:
1 cup (8 ounces) cream style cottage cheese, drained
1 egg yolk, beaten
1 tablespoon butter, melted
1 teaspoon granulated sugar
1/4 teaspoon salt

Dough:
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, cut in pieces
1 large egg, at room temperature
1 egg yolk, at room temperature
1/2 cup reduced fat milk, at room temperature
2 tablespoons sour cream, at room temperature

Cooking Directions:

1 – For Filling: Combine all ingredients and refrigerate until ready to assemble pierogi.
2 – For Dough: Combine flour, salt and butter in food processor fitted with a plastic blade.
3 – In a separate bowl, blend together egg, egg yolk, milk and sour cream. Add to flour mixture and process until dough cleans sides of bowl and sticks together (it will be slightly sticky). Remove, shape into a ball, wrap in plastic and chill 3 hours or overnight.
4 – Cut dough into thirds; roll each section out on floured surface into 12 inch round. Cut each round into eight 3 inch dough circles. Moisten outer edges of each dough circle with water; place 2 teaspoons filling on each and fold dough over. Seal edges by pressing gently with the back of a fork.
5 – In large pot, bring 12 cups salted water to boil. Add 12 pierogi at a time, reducing heat to a gentle boil; cook 5 minutes, or until pierogi float to the surface. Remove with a slotted spoon, drain on paper towel and transfer to serving dish. Repeat with remaining pierogi.
6 – Serve warm topped with sour cream and onions sautéed in butter until golden brown.
Makes 4 servings.
http://www.cooksrecipes.com/mless/cheese-filled_polish-style_pierogi_recipe.html

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