From Cooking Light
4 oz uncooked ziti (use GF)
1 TBSP olive oil
2 c chopped yellow squash
1 c chopped zucchini
1/2 c chopped onion
2 c chopped tomato
2 garlic cloves, minced
1 c shredded light mozzarella cheese
2 TBSP chopped fresh basil
2 tsp chopped fresh oregano
3/4 tsp salt
1/8 tsp crushed red pepper
1/4 c part-skim ricotta cheese
1 lg egg, lightly beaten
1. Cook pasta according to package, omitting salt; drain.
2. Preheat oven to 400.
3. Heat lg skillet over mdm-high heat. Add oil to pain. Add squash, zucchini and onion, saute for 5 mins. Add tomato and garlic for 3 more ins. Remove from heat; stir in pasta; 1/2 c mozzarella, herbs, 1/2 tsp salt and red pepper.
4. Combine ricotta, remaining salt and egg. Stir into the pasta mixture.Spoon into an 8 inch square dish coated with cooking spray; top with remaining mozzarella. Bake at 400 F for 15 mins. Yield: 4 servings (1 1/2 c serving size)
Calories: 301; Fat: 12.1g; Protein 16.5g
Sunday, February 12, 2012
Artichoke and Goat Cheese Strata
From Cooking Light
1 tsp olive oil
1/2 shallots
1 (10 oz) pckg frozen artichoke hearts, thawed
2 garlic cloves, minced
1/2 tsp herbes de Provence
1 3/4 c 1% low-fat milk
1/2 tsp pepper
1/4 tsp salt
4 lg eggs
1/3 c (about 1 1/2 oz) grated parmigiano-reggiano cheese
1 lb (1/2 loaf) white bread, cut into 1 inch cubes (about 5 c)
cooking spray
3/4 c (3 oz) crumbled goat cheese
1. Heat a lg nonstick skillet over medium heat. Add oil; swirl to coat. Add shallots; cook 2 mins, stirring frequently. Stir in artichokes and garlic; cook 8 mins or until artichokes begin to brown. Remove from heat; stir in herbes de provence. Cool 10 mins.
2. Combine milk, pepper, salt and eggs in large bowl with a whisk. Add parm and bread; toss gently to combine. Stir in artichoke mixture and let stand for 20 mins.
3. Preheat over to 375
4. Spoon half of bread mixture into a 2 qt glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese; top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake for 50 mins or until browned and bubbly. Yield: 6 cups.
Calories: 286; Fat: 10.7g; Protein: 16.8
To make ahead; prepare through step 2, cover and chill. Before baking, let bread mixture stand at room temp for 10 mins while over preheats. Then assemble and bake. Increase cook time by 10 mins.
1 tsp olive oil
1/2 shallots
1 (10 oz) pckg frozen artichoke hearts, thawed
2 garlic cloves, minced
1/2 tsp herbes de Provence
1 3/4 c 1% low-fat milk
1/2 tsp pepper
1/4 tsp salt
4 lg eggs
1/3 c (about 1 1/2 oz) grated parmigiano-reggiano cheese
1 lb (1/2 loaf) white bread, cut into 1 inch cubes (about 5 c)
cooking spray
3/4 c (3 oz) crumbled goat cheese
1. Heat a lg nonstick skillet over medium heat. Add oil; swirl to coat. Add shallots; cook 2 mins, stirring frequently. Stir in artichokes and garlic; cook 8 mins or until artichokes begin to brown. Remove from heat; stir in herbes de provence. Cool 10 mins.
2. Combine milk, pepper, salt and eggs in large bowl with a whisk. Add parm and bread; toss gently to combine. Stir in artichoke mixture and let stand for 20 mins.
3. Preheat over to 375
4. Spoon half of bread mixture into a 2 qt glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese; top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake for 50 mins or until browned and bubbly. Yield: 6 cups.
Calories: 286; Fat: 10.7g; Protein: 16.8
To make ahead; prepare through step 2, cover and chill. Before baking, let bread mixture stand at room temp for 10 mins while over preheats. Then assemble and bake. Increase cook time by 10 mins.
Tuesday, January 3, 2012
Quinoa, Goats Cheese and Pomegranates
This looks divine and after I figured out what arils were (seeds from Pomegranates) - I was so excited to try this recipe! Making it this weekend.
Quinoa with Arils and Goat Cheese by Zoe Nathan
(From the POM website)
Ingredients:
1 cup arils from 1–2 large POM Wonderful Pomegranates
1 tablespoon olive oil
2 cloves chopped garlic
1/2 chopped onion
1 tablespoon ground pepper
kosher salt to taste
1 cup quinoa
2 cups water
1/2 cup chopped fresh mint
1 cup goat cheese
Quinoa with Arils and Goat Cheese by Zoe Nathan
(From the POM website)
Ingredients:
1 cup arils from 1–2 large POM Wonderful Pomegranates
1 tablespoon olive oil
2 cloves chopped garlic
1/2 chopped onion
1 tablespoon ground pepper
kosher salt to taste
1 cup quinoa
2 cups water
1/2 cup chopped fresh mint
1 cup goat cheese
Preparation:
Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Heat the oil in a medium saucepan over medium heat. Stir in the garlic and onion; sauté until lightly browned. Mix quinoa into the saucepan and cover with water. Season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer 20 minutes. Remove quinoa from saucepan and spread out over sheet tray and let it cool (it stops the cooking process). Mix in the mint, pomegranate arils and goat cheese. Season with salt, pepper and some olive oil to taste. Serve.
Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Heat the oil in a medium saucepan over medium heat. Stir in the garlic and onion; sauté until lightly browned. Mix quinoa into the saucepan and cover with water. Season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer 20 minutes. Remove quinoa from saucepan and spread out over sheet tray and let it cool (it stops the cooking process). Mix in the mint, pomegranate arils and goat cheese. Season with salt, pepper and some olive oil to taste. Serve.
Nutritional Information:
(205g): 400 calories (140 calories from fat), 14g protein, 53g carbohydrates, 16g total fat (8g saturated), 30mg cholesterol, 1330mg sodium, 7g dietary fiber, 23g sugars, 15% vitamin A, 4% vitamin C, 15% calcium, 20% iron.
(205g): 400 calories (140 calories from fat), 14g protein, 53g carbohydrates, 16g total fat (8g saturated), 30mg cholesterol, 1330mg sodium, 7g dietary fiber, 23g sugars, 15% vitamin A, 4% vitamin C, 15% calcium, 20% iron.
Monday, January 2, 2012
Happy Eating
After meeting with a nutritionist and naturopath, I've become aware of how my food choices affect my overall health. When I'm eating better, I feel better. And I certainly know the same is true for my 3 year old. So here's to a healthy start.
I've started this blog as a way to catalog all my efforts towards a wheat-free kitchen. Ideally, I would like to *aim* for a couple days a week of dairy and sugar free eating as well, but I know baby steps are the only way towards lasting change.
I've started this blog as a way to catalog all my efforts towards a wheat-free kitchen. Ideally, I would like to *aim* for a couple days a week of dairy and sugar free eating as well, but I know baby steps are the only way towards lasting change.
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