Ratatouille
1/2 pound eggplant (2 medium)
1/2 pound zucchini (4 medium)
1 teaspoon salt
4 tablespoons olive oil (more if needed)
1/2 pound (about 1 1/2 cups) thinly sliced yellow onions
2 sliced green bell peppers
2 cloves mashed garlic
1 pound, firm, ripe, red tomatoes, peeled, seeded and juiced, (about 1 1/2
cups pulp)
3 tablespoons minced parsley
Peel eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long, and 1 inch wide. Scrub the zucchini, slice off the ends, and cut the zucchini into slices about the same size as the eggplant slices. Place the vegetables in a bowl and toss with the salt. Let stand for 30 minutes. Drain. Dry each slice with a towel. One layer at a time, saute the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to a side dish.
In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste, with salt and pepper. Lay the tomato pulp over the onions and peppers. Cover the skillet and cook for about 5 minutes. Uncover, baste with juices and raise heat and boil for several minutes until the juices have almost entirely evaporated. Place 1/3 of the mixture in a 2 1/2 quart casserole and sprinkle over it 1 tablespoon of parsley. Arrange half the eggplant and zucchini on top, then half the remaining tomato mixture and another tablespoon of parsley. Put the remaining eggplant and zucchini over this and then finish with the tomato mixture and one tablespoon of parsley.
Cover and simmer for about 10 minutes. Uncover, raise heat slightly and cook uncovered about 15 minutes, until juices have almost evaporated. Serve hot or cold.
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image courtesy of www.janabouttown.com
Eggplant Parmesan
2 medium eggplants (about 2 pounds total)
4 egg whites, beaten
1/2 cup dried bread crumbs
1/4 cup flour
1/2 cup grated fat free parmesan cheese
olive oil in a spray
1 cup shredded fat free mozzarella cheese
Sauce:
2 cans (1 pound each) unsalted tomatoes, crushed
1 can (6 oz) tomato paste
1 medium onion, chopped
1 1/2 tsp garlic, crushed
2 tsp dried Italian seasoning
1/4 tsp pepper
1/4 tsp crushed red pepper
Combine all the sauce ingredients in a 2 qt saucepan and stir to mix. Bring to a boil and reduce heat to low, cover and simmer 20 minutes. Set aside and keep warm.
Trim ends of eggplant, but don't peel. Cut each crosswise into 1/2" slices. Place egg whites in a shallow pan. Combine bread crumbs, flour, and 1/4 cup of the parmesan cheese in another bowl. Dip eggplant into beaten egg whites and then into crumbs. Coat a large baking sheet with the olive oil and arrange eggplant in a single layer on pan. Bake at 400 degrees F for 15 to 20 minutes or till golden brown.
Coat a 9 x 13" pan with fat free cooking spray. Put eggplant slices in the 13 x 9 pan and slightly overlap them so that they all fit in a single layer. Pour the sauce over the eggplant and sprinkle with the mozzarella chees and remaining parmesan. Bake at 400 degrees F for 5 minutes or just till cheese is melted. We serve this over hot spaghetti.
Makes 6 servings.
This only has 1.1 g fat per serving, 10 mg cholesterol, and 210 calories.
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Artichoke Wild Rice Salad
1 jar (6 ounces) marinated artichoke hearts
2 cups cooked wild rice
1 cup frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
4 ounces shredded mozzarella cheese (optional)
1 jar (2 ounces) diced pimiento, drained
2 tablespoons canola oil
2 tablespoons reserved liquid from artichokes
1 tablespoon balsamic vinegar
1/2 teaspoon dried tarragon leaves, crushed
1/2 teaspoon Dijon-style mustard
2 to 3 drops hot pepper sauce (or to taste)
Drain artichokes, reserving liquid. In large bowl, combine artichokes, rice, peas, water chestnuts, cheese and pimiento. In small bowl, combine oil, reserved liquid from artichokes, vinegar, tarragon, mustard and hot pepper sauce; pour over salad and toss. Refrigerate 4 hours or overnight to allow flavors to blend.
Makes 6 to 8 servings.
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Jamaican Jerk Chicken
1 tbsp Ground Allspice
1 tbsp Dried Thyme
1 1/2 tsp Cayenne pepper
1 1/2 tsp Black pepper
1 1/2 tsp Ground sage
3/4 tsp Grated nutmeg
3/4 tsp Cinnamon
2 tbsp Salt
2 tbsp Garlic powder
1 tbsp Sugar
1/4 c Soy sauce
3/4 c Vinegar
1/2 c Orange juice
1/4 c Olive oil
1 c Minced onion
3 ea Chopped Green onions
4 to 6 Chicken breasts, halves
In a large bowl combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly mix in the soy sauce, vinegar, and orange juice. In slow stream add the olive oil. Add onion and green onion. Combine well. Add the chicken and allow to marinate at least 1 hour at room temperature or over night, covered in refrigerator.
Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 min. each side.
For hotter flavor, double amounts of first 7 ingredients.
Serves 4 to 6.
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Fresh Cheeses
The cool, creamy flavors of fresh cheeses such as Feta, Mascarpone, Ricotta and Fresh Mozzarella provide the perfect base for beautiful summer fruits and vegetables. Summer entertaining is made simple with fresh cheeses in the following appetizer and dessert recipes:
Fresh Mozzarella Pesto Bruschetta
Number of Servings: 8
1 1/4 cups (3) tomatoes, diced
1 clove garlic, minced
1/4 cup olive oil, divided
2 tsp. balsamic vinegar
1/4 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
1 Tbsp. fresh basil leaves, coarsely chopped
4 ciabatta sandwich rolls, cut in half horizontally
1/2 cup (2 oz.) Asiago cheese, shredded and divided
1/2 cup prepared pesto
16 oz. Fresh Mozzarella cheese, sliced into 32 slices
In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper and basil; set aside.
Place ciabatta rolls on a baking sheetwith cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup Asiago cheese and broil 2 minutes, or until golden.
Spread each roll half with 1 tablespoon pesto, and top with 4 slices of Fresh Mozzarella. Divide tomatoes evenly over cheese, and sprinkle with remaining Asiago cheese; serve.
Crumbled Feta Salad Tarts
Number of Servings: 30 tarts
30 small frozen filo pastry tart shells
1/2 cup plain yogurt
1/4 cup sour cream
1/2 tsp. lemon pepper
1/4 tsp. dried oregano leaves
1/2 tsp. garlic powder
1 Tbsp. lemon juice
4 oz. Feta cheese, crumbled
1/2 cup seedless cucumber, diced
1/4 cup red onion, diced
1/2 cup seeded tomato, diced
1/4 cup sliced ripe olives
Thaw filo tart shells according to instructions. In a medium bowl, combine yogurt, sour cream, lemon pepper, oregano, garlic powder and lemon juice; mix well. Stir in Feta. Add cucumber, red onion, tomato and olives; toss well. Allow mixture to marinate 1/2 hour before serving. To serve, fill filo tart shells with salad mixture.
Lemon Cheesecake
Number of servings: 16 pieces
2 cups (16 oz.) Part-Skim Ricotta cheese
2 8-oz. packages cream cheese, softened
4 eggs
1 cup buttermilk
1/2 cup sugar
2 Tbsp. cornstarch
2 tsp. vanilla extract
1/4 tsp. salt
Juice and grated rind of 1 small lemon
Preheat oven to 375 F. In a large bowl, beat Ricotta and cream cheese until smooth. Add eggs one at a time, beating well after each addition. Add remaining ingredients. Beat until smooth. Pour into a lightly buttered 9-inch spring form pan. Bake for one hour. Cool completely before serving. Garnish with fresh fruit if desired.
Biscotti-Wisconsin Mascarpone Parfait
Number of Servings: 6
8 chocolate-almond biscotti
2/3 cup espresso or very strong coffee
1/2 pound Wisconsin Mascarpone
1 egg, preferably pasteurized
1/4 cup sugar
1/2 cup whipping cream
1 pint fresh raspberries, washed and well dried
Break the biscotti into small pieces or pulse in food processor until roughly crumbled. Combine with espresso in small bowl and set aside. Combine the Mascarpone, egg and sugar in a medium bowl. Beat just until blended with electric mixer. Do not over mix. In another bowl, whip the cream. Gently fold cream into Mascarpone mixture.
In each of 6 clear, stemmed sherbet or wine glasses, layer some of the biscotti mixture, some of the berries and some of the Mascarpone mixture. Repeat layers. Top each with a raspberry. Refrigerate until serving time.
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Fruit Pizza
One ready to bake piecrust
Filling:
1/2 cup fat free or low fat cream cheese
1 tablespoon sugar
1/4 teaspoon vanilla extract
1.4 teaspoon lemon juice
1 tablespoon 1% milk
Toppings:
Select strawberries for the nose, kiwi fruit or seedless grapes for the eyes, a banana for the mouth. The choices for making shapes are only restricted by their imaginations. The children can choose pineapples, mandarin oranges, or any fruit they prefer.
Instructions:
1. Let the piecrust come to room temperature per the package instructions, then unfold it onto a large baking sheet or pizza pan.
2. Roll up edges of the crust, crimping them ever so slightly so that they'll stay rolled up. Prick the crust gently with a fork in about 20 places (allowing air to escape).
3. Bake the crust in a preheated 450 degree oven for about 9 minutes or until it's slightly browned. Remove from the crust from the oven
4. Whisk together cream cheese ,sugar, and vanilla extract, lemon juice adding just enough milk to make the mix able to spread onto the crust.
*Allow the crust to cool.
*Spread the cream-cheese mixture with a rubber spatula, *Spread to the edge of the crust
Now its time for the children to showcase their skills.
*Allow the children to arrange the fruit onto the cream cheese mixture. Don't worry if it is not perfect. It is perfectly nutritious and fun. Kids may like to add sprinkles. Let their creativity go wild.
*Refrigerate the pizza for at least 1 hour *Slice with a sharp knife and serve
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Blueberry Crumb Muffins
Crumb Topping:
2/3 cup all purpose flour
1/2 cup light brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1/4 cup cold butter, cut up
Muffins:
2 cups all purpose flour
2/3 cups granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
2/3 cup vegetable oil
1 cup blueberries
Confectioners sugar for dusting
Heat oven to 350 degrees F. Coat the 6 wells of a jumbo muffin pan with cooking spray.
Crumb Topping: In a bowl, whisk together the first 5 ingredients. Work in butter until crumbs are formed. Set aside until batter is mixed and in the muffin pan.
Muffins: In a bowl, whisk together the first 5 ingredients. Set aside. In a bowl, whisk together 1/4 cup water, eggs and oil. Stir flour mixture into oil mixture until moistened. Fold in berries.
Divide batter among wells. Top batter with crumb topping, dividing equally. Bake 35 min. Cool in pan for 10 min. then transfer to wire rack and continue to cool. Before serving, dust with confectioners sugar.
Makes 6 jumbo muffins.
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Blueberry Buckle
1/2 cup shortening,
1/2 cup sugar,
1 egg,
2 cups flour,
2 1/2 teaspoons baking soda,
1 1/4 teaspoons salt,
1/2 cup milk,
2 cups blueberries (fresh or frozen),
1/2 cup sugar,
1/2 cup flour,
1/2 teaspoon cinnamon,
1/4 cup butter
Cream shortening and sugar together. Add egg and beat well. Sift 2 cups flour, baking powder, and salt together. Add alternately with milk to creamed mixture. Spread in 9-inch square cake pan. Sprinkle blueberries over batter. Mix sugar, flour, cinnamon and butter together until crumbly; sprinkle over blueberries. Bake at 375 degrees for 35 to 45 minutes.
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Zucchini Soup
1 1/2 lb. zucchini
3 T. butter
1 small onion, chopped
1 tsp. dried thyme leaves
6 cups chicken stock or
reduced-sodium canned broth
1/4 cup rice
3/4 tsp. salt
1/4 tsp. pepper
grated Parmesan cheese
Cut ends from zucchini. Shred on a grater. In a large saucepan, melt butter over low heat. Add onion and cook 2-3 minutes, or
until softened. Add zucchini and thyme, raise heat to medium, and add chicken stock and rice. Bring to a boil,reduce heat to low, and simmer covered for 20 minutes.
Season with salt and pepper. Top with Parmesan cheese as desired.
serves 6 to 8.
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Herb Roasted Chicken
1 whole chicken
8 garlic cloves, peeled and crushed
3 sprigs fresh rosemary
3 sprigs fresh thyme
1 fresh lemon, cut into wedges
3 tablespoons olive oil
kosher salt
coarsely ground fresh pepper
Preheat oven to 425°F.
Season the inside of the chicken with salt and pepper. Place the garlic, herbs, and lemon wedges in the cavity and place in a lightly greased roasting pan. Drizzle with the olive oil and rub it into the skin of the chicken.
Sprinkle skin with kosher salt and coarsely ground pepper. Roast in center of oven for about 90 minutes or until chicken is done, basting with the accumulated pan juices every 10 to 15 minutes.
The chicken is done when the juices run clear when the thickest part of the thigh is pricked with a knife.
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Greek Orzo Salad
1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.
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Sole Stuffed with Spinach and Cheese
2 tbsp. minced scallions (white parts only)
1 cup coarsely chopped stemmed spinach
2 trap minced parsley
1 cup grated Monterey jack cheese
2 pounds Grey sole filets (about 4 pieces)
Salt
8 tbsp. cracker or bread crumbs
Milk
2 tbsp. butter
Preheat the oven to 350 degrees. Mix together the scallions, spinach, parsley and 3/4 cup of the cheese. Set mixture aside. Spread the fish filets out on working surface. Sprinkle with salt and cracker/bread crumbs (about 1 tbsp. per filet) top each filet with one-quarter spinach mixture.
Fold each filet into thirds, forming packets. Dip the fish packets into milk and then sprinkle with remaining crumbs. Place them in a buttered baking dish. Sprinkles remaining cheese on top and dot each packet with 1/2 tbsp. butter.
Bake fish for about 15 minutes, or until cooked through. Be sure to remove the fish from oven the moment they are done, because overcooking destroys the moist texture of fish. If you wish, run filets under broiler to brown the cheese. Serve immediately.
Serves 4.
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Meatballs Roma
1/2 cup chopped onion
2 T. margarine
4 cups (2- 1 lb. cans) diced tomatoes
1- 6 oz. can tomato paste
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
* * * * * *
1 lb. ground beef
grated Parmesan cheese
1/2 cup dry breadcrumbs
2 eggs
1/2 tsp. garlic salt
1/2 tsp. salt
all purpose oil
hot cooked spaghetti for 4 to 6 servings
Cook onion in margarine until tender. Add tomatoes, tomato paste, & seasonings. Cover & simmer 30 minutes.
Combine meat, 1/2 cup Parmesan, breadcrumbs, eggs, & seasonings. Shape into 18 balls; brown in oil. Place meatballs in sauce; cover & continue cooking 30 minutes.
Serve over spaghetti & top with additional Parmesan.
Serves 4 to 6.
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Potato Salad
4 medium sized potatoes
2 eggs
1/2 cup mayonnaise*
1 Tblsp mustard *
1/4 cup sweet pickles, chopped
2 Tblsps sweet pickle juice*
1/4 cup onions, chopped
1/2 tsp celery seed (optional)
1/4 tsp salt
1/4 tsp pepper
Cook potatoes and eggs together in boiling water until potatoes are tender, remove from heat, pour off hot water and rinse in cold water until potatoes are just cool enough to handle. (Do not cool potatoes completely, they absorb the other flavors better if they are still warm when mixed.) Peel and cut potatoes into chunks and place in large bowl. Peel and finely chop eggs and add to bowl. Add remaining ingredients to bowl and mix gently. Taste, add more mayonnaise, mustard or pickle juice if needed. Smooth top, cover and chill. If desired, place cooked egg slices on top and sprinkle with paprika.
* Add more if too dry
Serves 3 to 4, this recipe can be adjusted for larger crowds.
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Crab Cakes
1 egg (beaten)
1 Tblsp plus 1 tsp Worcestershire sauce
1 Tblsp butter (not margarine) melted
2 Tblsp mayonnaise
10 saltine crackers (crumbled), or 1/2 cup plain bread crumbs
1 lb lump crab meat (crumbled)
salt and pepper to taste
Combine and blend together the first 4 ingredients. Set aside. Slightly mix together the crab meat, crackers/bread crumbs, salt and pepper. Pour first mixture over crab meat mixture and thoroughly mix together. Pat out into small, silver dollar size cakes and fry gently on both sides in light olive oil for about 2 minutes or until golden brown. Remove from skillet onto paper towels to drain. While still hot, arrange on a platter.
Garnish with parsley and very thin lemon slices.
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Salmon Burgers
1 (6 ounces) salmon steak or filet
4 scallions, sliced
1/3-cup plain bread crumbs
2 tbsp. tomato puree
1 egg white
Salt and pepper
2 hamburger rolls
1/3 cup nonfat mayonnaise
2 tbsp. fresh chopped dill or 2 tsp. dried 1 small tomato, sliced
Remove any fat or dark meat from the salmon. Cut into 2-inch cubes and chop in food processor or by hand. Add half the sliced scallions to the salmon along with the breadcrumbs, tomato puree and egg white. Add salt and pepper to taste and combine well. Form into 2 patties about 4 inches in diameter and 1/2 inch thick.
Heat grill and brown patties on one side. Lower heat slightly and cook 3 minutes. Turn over and cook another 2 minutes.
Split hamburger runs in half and toast a few minutes on grill, until golden. Mix the mayonnaise, remaining scallions and dill together.
Add salt and pepper to taste. To serve, place one patty on each roll, top with mayonnaise mixture and 2 tomato slices.
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