Recipe Stowaway

Roasted Red Pepper Soup

2012-02-12T21:23:00.000-08:00

Ingredients

3 lbs. red bell peppers, halved and cleaned (8-10)
5 cloves garlic, in peel
2 cups chopped onion
2 Tb. olive oil
2 large sprigs fresh thyme (1 Tb. leaves)
2 bay leaves
4 cups chicken stock (or vegetable broth)
1 tsp. hot sauce
½ tsp. salt
½ tsp. ground pepper
1-2 Tb. rice vinegar

Instructions

Half the peppers and remove all seeds and membranes. Press them flat with your hand and lay them on a foil lined, rimmed baking sheet. Place the garlic cloves on the baking sheet.
Set the oven on broil and raise the rack to the upper position. Broil the red peppers and garlic for 15 minutes.
Once the skin has blackened, remove from the oven and place in a large zip bag to steam. (10 minutes)
Preheat a large pot to medium heat. Add the oil, thyme, bay leaves, and onions. Cook for 10 minutes, until onions are soft.
Add the broth, hot sauce, salt and pepper. Squeeze the garlic cloves out of the peels into the pot.
Then peel the charred skin off each pepper half and place it in the pot.
Reduce the heat, cover and cook another 20 minutes. Remove the bay leaves and thyme sprigs. Then, using a hand-held immersion blender or standard blender, blend until smooth. *If using a blender, BE SURE TO remove the plug on the lid and cover with a kitchen towel—this with allow the heat to vent without a big mess!
Add the vinegar and salt again if needed.
Serve with extra thyme leaves. (In the photos I thinned out a little plain Greek yogurt with milk to make a fancy swirl on top. Pretty, but not necessary.)

Preparation time: 25 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

From: aspicyperspective.com

Caprese Skewers

2012-02-12T14:19:00.001-08:00

Servings: Approximately 4-6

Ingredients

1 pint cherry tomatoes

1 pint yellow tomatoes

1 pound fresh ciliegine or other type of mozzarella cheese, fresh

1 cup fresh basil leaves, gently torn into 1/2-inch pieces

Pinch red pepper flakes, to taste

Sea salt, to taste

Extra-virgin olive oil, for drizzling

Wooden skewers, for serving

Instructions

1. Beginning with a fresh basil leaf, spear the basil, followed by a cherry tomato, mozzarella piece, and yellow tomato, as desired. Repeat with each additional skewer.

2. Lightly drizzle the assembled skewers with extra-virgin olive and sprinkle with red pepper flakes and sea salt, if using.

Source: thecurvycarrot.com

Quinoa, Roasted Broccoli & Arugula Salad with Feta

2012-02-11T20:45:00.001-08:00

Serves 2 as a main, 4 as a side

The one drawback to this salad is I don’t think it would fare well with substitutions. I can see maybe replacing the feta with goat cheese, but besides that, each part is essential to create that overall flavor that makes this salad so good.

1 cup quinoa
1 head broccoli
2-3 tablespoons extra virgin olive oil
red pepper flakes
1 tablespoon grainy mustard
1 lemon
2 cups baby arugula
1/4 cup crumbled feta

Preheat oven to 475. Line a baking sheet with parchment paper and set aside.

Heat quinoa, 2 cups of water and a big pinch of salt in a pot over high heat until the mixture reaches a boil. Reduce heat to low and simmer for 20-25 minutes, until the quinoa has absorbed the water. Remove from heat and with the cover still on, set aside.

Meanwhile, prepare the broccoli. Cut the florets into bite-sized pieces. Trim the woody ends off the bottom of the stalks and slice the stalks into coins. You may have to cut some of these in half–the goal is to really just make similar bite-sized pieces. Place on the prepared baking sheet and toss the broccoli pieces in about a tablespoon of oil, a sprinkling of salt and pepper, and a healthy pinch of red pepper flakes. Roast in the preheated oven for 20-25 minutes, until the broccoli is browned in spots.

While the quinoa and broccoli are cooking, whisk together the grainy mustard and the juice of one lemon in a big bowl. Whisk in about a tablespoon or two of olive oil. Once the dressing is combined, add the arugula and toss to coat the leaves. Once the quinoa and broccoli finish cooking, add them to the arugula and toss to wilt the arugula and coat all parts of the salad with dressing. Sprinkle with the feta and serve.

From: themoveablefeasts.wordpress.com

Sesame-Tofu Stir-Fry

2012-02-11T20:42:00.001-08:00

Makes: 4 servings
Prep time: 14 minutes
Cook time: 6 minutes

Ingredients
1 12-ounce package extra-firm tofu, drained and cut into 1/2-inch cubes
Cornstarch
1/4 cup finely chopped peanuts
1 tablespoon sesame seeds
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1/8 teaspoon crushed red pepper
1 tablespoon cooking oil
1 16-ounce bag frozen stir-fry vegetables, thawed
2/3 cup bottled stir-fry sauce
2 scallions, thinly sliced (about 1/4 cup)
2 cups hot cooked brown rice

Directions
1. Lightly coat tofu with cornstarch. In a bowl, combine 1 tablespoon of the peanuts, the sesame seeds, ginger, and red pepper. Add tofu; toss gently.
2. Heat oil in a large skillet over high heat. Add tofu mixture to skillet. Cook briefly, stirring gently, until sesame seeds are toasted and tofu begins to brown.
3. Remove tofu. Add vegetables to skillet; cook and stir 2 to 3 minutes, or until heated through. Add stir-fry sauce; cook and stir gently until mixture is bubbly. Stir in tofu; heat through. Sprinkle with remaining peanuts and the scallions. Serve over rice.

Nutrition facts per serving: 386 calories, 19g protein, 45g carbohydrate, 14g fat (2g saturated), 6g fiber

From: fitnessmagazine.com

Artichoke and Pepper Toasts

2012-02-11T20:39:00.003-08:00

ingredients

2
14 ounce can artichoke hearts, packed in water, drained and chopped

cup bottled roasted red peppers, drained and chopped

1 1/2

cups shredded Mozzarella cheese (6 oz.)

1/2

cup grated fresh Parmesan cheese

cup fresh basil, finely chopped

1/4

cup extra virgin olive oil

cloves garlic, minced

1/2

teaspoon ground black pepper

Shaved Parmesan cheese (optional)

1 - 2

baguettes sliced into 1/2-inch slices, brushed with olive oil and toasted

directions

Preheat oven to 350 degrees F. In mixing bowl combine artichoke hearts, roasted red pepper, Mozzarella cheese, Parmesan cheese, basil, oil, garlic, and black pepper. Transfer mixture to a 1-1/2-quart casserole. Bake, uncovered, about 25 minutes or until heated through. Top with shaved cheese. Serve warm with toasted baguette slices.

From: bhg.com

Wild Mushroom and Goat Cheese Puff Pastry Pocket

2012-02-11T20:36:00.000-08:00

Mushroom Filling

3 tablespoons extra-virgin olive oil
2 shallots, finely minced
1 pound assorted wild and cultivated mushrooms (such as cremini, shiitake, and chanterelle), wiped or brushed clean, stems trimmed, finely chopped
1 1/2 teaspoons kosher or sea salt
Freshly ground pepper
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced fresh dill
1 teaspoon minced fresh thyme leaves
1/4 cup goat cheese, at room temperature

2 sheets frozen puff pastry dough, from a 17.3 ounce package
All-purpose flour for dusting
1 large egg, beaten with 2 teaspoons of water

To make the mushroom filling, in a large skillet over medium-high heat, warm the olive oil and swirl to coat the pan. Add the shallots and sauté until just beginning to soften, about 2 minutes. Add the mushrooms and sauté, stirring frequently, until they just begin to soften, about 3 minutes. Add the salt and a few grinds of pepper and continue to sauté until the mushrooms give off their juices, about 5 minutes longer. Add the parsley, dill, thyme, and goat cheese to the pan. Sauté, stirring constantly, until the liquids are almost evaporated and the goat cheese is blended in, 1 to 2 minutes longer. Remove from the heat. Set aside to cool.

Position one rack in the center and another one in the lower-third of the oven. Preheat the oven to 425°F. Have ready two rimmed baking sheets, preferably nonstick. For pans without a nonstick finish, line the pans with parchment paper or use silpat mats.

Working with one pastry sheet at a time, unfold the pastry sheet and place it on a lightly floured cutting board. Using a rolling pin, roll the pastry just enough to remove the fold marks, and then continue to roll to a 10-by-15-inch rectangle. Using a sharp knife or pizza wheel, cut the pastry sheet lengthwise into four 2 1/2-by-15-inch strips. Cut each strip evenly into six pieces to form a total of twenty-four 2 1/2-inch squares. Repeat with the second sheet of pastry.

Brush each square with egg wash on the side facing up. Put a rounded teaspoon of filling in the center of each square. Gather the four corners and bring them up to the center, pinching the dough together firmly to secure it at the point, forming square pouches. Leave the seams along the edges open so some of the mushroom filling shows. Transfer the mushroom pockets to the baking sheets placing them about 1 inch apart. Lightly dab the sides of the pockets with any remaining egg wash.

Bake the mushroom pockets for 10 minutes, switch the position of the baking sheets, and continue to bake until puffed, golden brown on the sides and bottom, and crisp, about 4 to 6 minutes longer. Transfer to a rack to cool slightly. Serve warm or at room temperature.

Do ahead:

The mushroom filling can be cooled, covered, and refrigerated for up to 3 days. Remove the filling from the refrigerator 1 hour before filling the pastry pockets to soften it slightly. The mushroom pockets can be made and assembled completely and frozen, unbaked. Freeze the unbaked pastries on rimmed baking sheets, and then transfer them to a freezer container, arranging the pockets in layers between sheets of waxed paper. The pastries can be frozen for up to 1 month. Bake the pockets without thawing first; the baking times will be longer, about 20 to 25 minutes so follow the recipe’s doneness cues.

From: dianemorgancooks.com

Skinny spinach and artichoke dip

2012-02-11T20:32:00.000-08:00

Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g

Sodium: 244.7 g

Ingredients:

13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
1/4 cup chopped shallots
1 clove garlic
1/2 cup fat free Greek yogurt
1/2 cup light mayonnaise
2/3 cup Parmigiano Reggiano
4 oz shredded part skim mozzarella cheese
salt and fresh pepper to taste
olive oil spray

Directions:

Preheat oven to 375°.

In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.

From: skinnytaste.com

smashed pea, goat's cheese and egg bruschetta

2012-02-11T20:29:00.001-08:00

Toast bread, smear goats cheese & lightly smashed peas, then place poached egg. Add spices.

Lemon Quinoa Cilantro Chickpea Salad

2012-02-11T20:27:00.000-08:00

Ingredients:

1/2 C. dry quinoa

2 C. vegetable broth

1 can garbanzo beans (drained and rinsed)

1 c. cherry tomatoes cut in half

2 avocados diced

2 C. spinach

1 bunch cilantro

1/4 C. onion

2 small cloves garlic

For the dressing:

Juice of 2 lemons

zest of 1 lemon

2 tsp. dijon mustard

2 tsp. olive oil

1 tsp. agave nectar

1/2 tsp. cumin

dash of salt and pepper

Directions:

1. Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.

2. In a food processor, add your spinach and cilantro. Make sure to wash you greens.

3. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor.

4. Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those (I do this in the food processor to), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.

5. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.

From: thediva-dish.com

Chocolate Raspberry Dreamers

2012-02-11T20:24:00.000-08:00

Ingredients
1 cup all-natural fat-free cottage cheese
3 tablespoons 100% fruit raspberry spread
2 tablespoons cocoa powder
4 cups fresh raspberries
2 tablespoons natural 70% cocoa mini dark chocolate chunks

Instructions
To the jar of a blender, add the cottage cheese, fruit spread and cocoa powder. Blend on high until smooth, turning off the blender intermittently to scrape down the sides. Transfer the mixture to a resealable plastic container and refrigerate for 1 hour, or until chilled.

Divide the raspberries evenly among 4 martini glasses or to-go cups with lids. Spoon one-quarter of the chocolate mixture (about 1/4 cup) over each and top with 1/2 tablespoon of chocolate chunks.

Nutritional information per serving
Calories: 179
Proteins: 9 grams
Carbohydrates: 31 grams
Sugar: 17 grams
Fat: 3 grams
Saturated fat: 2 grams
Cholesterol: 3 milligrams
Fiber: 10 grams
Sodium: 216 milligrams

From: nbc.com/the-biggest-loser

Chocolate Mousse with Coconut milk

2012-02-11T20:22:00.000-08:00

1 can coconut milk
1/4 cup plus 1 T cocoa powder
1/2 tsp pure vanilla extract
sweetener to taste (I used a little stevia, but any dry sweetener will do.)

Open the coconut milk, and leave the can (or transfer to a bowl) uncovered in the fridge overnight. (Don’t shake the can before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen, or especially Thai Kitchen Organic.) Once thick, transfer to a bowl (you can opt to leave out the watery bit at the bottom of the can, if you want it even thicker) and whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. (For the photos on this page, I didn’t use beaters. But I did pipe the mousse out using an icing tip.) Stored uncovered in the fridge, the mixture gets even thicker.

From: chocolatecoveredkatie.com

Greek-Style Salad with Bell Pepper

2012-02-11T20:19:00.000-08:00

(Makes 3-4 servings)

Salad Ingredients:
1 cup grape tomatoes, cut in half lengthwise (or use diced fresh garden tomatoes)
1 European cucumber (or 2-3 small regular or Persian cucumbers)
1/2 red bell pepper
1/2 yellow bell pepper
1/2 orange bell pepper
1/2 cup Kalamata olives, cut in half (I use pitted olives)
1/4 cup chopped red onion or sliced green onion (optional)
1/2 cup diced Feta cheese (or more)

Dressing Ingredients:
1/2 cup Newman's Own Olive Oil and Vinegar Dressing
(or your favorite dressing, for South Beach Diet use dressing with less than 3 grams sugar per serving)
1 tsp. dried oregano

Instructions:

Mix oregano into salad dressing, set aside.

Cut tomatoes in half lengthwise, or dice garden tomatoes. Peel cucumber in strips, leaving some green stripes lengthwise. (For small garden cucumbers or Persian cucumbers you may not need to peel.) Cut cucumbers in half lengthwise, then in slices. Remove seeds from peppers and dice peppers in 3/4 inch square pieces.

Dice red onion or cut green onion into 1 inch long pieces. Drain olives and cut in half lengthwise. Cut Feta into cubes about 1/2 inch square.

Combine tomatoes, cucumbers, peppers, onions, and olives and toss with desired amount of salad dressing. (You may not need all the dressing.) Stir feta cubes into salad and season with fresh-ground black pepper. The salad can be served immediately, but I like it best when the ingredients marinate for an hour or two.

This salad keeps surprisingly well in the refrigerator for a few days.

From: kalynskitchen.com

Portabello Mushroom Pizza

2012-02-11T20:17:00.000-08:00

2 large Portobello caps
Handful of Baby Spinach Leaves
4 tbsp salsa
1 and 1/2 oz of Fancy Shredded Mexican Cheese Blend (42g)
Sprinkle of Dried Cilantro

Pre-heat the oven to 350 degrees.

Clean the mushroom caps and remove the stems.

Lay the caps on lined cookie sheet or a casserole dish. A lot of water will come out of the mushrooms so be prepared.

Lay a few leaves of spinach on the caps.

Top each cap with 1/2 the cheese (3/4 of an oz.)

Bake for 20 minutes.

From: greenlitebites.com

zebra cake

2012-02-11T20:15:00.000-08:00

Duncan Hines Devil’s Food Cake, and a box of Duncan Hines French Vanilla- prepare the batter for each cake just slightly different than the instructions on the back:

French Vanilla Cake– We added only 1 c. water rather than the 1 1/3 c. that it calls for.
Devil’s Food- We added 1 1/4 c. water instead of the 1 1/3 cups that it calls for.

We started by dropping 1/4 cup of vanilla batter into the middle of our 8″ pan. It will spread a little bit. Then…

Measure out a 1/4 cup of chocolate batter and pour it in the center of your vanilla batter.

Repeat this process, continuing with 1/4 cup scoops of alternating flavors, each flavor of batter dropped into the center of the previous circle of batter. The batter is thin enough that it does not take long at all for the batter to spread out a little bit.

Continue the process until your pans are approx 2/3 full.

From: chickabug.com & mycakeschool.com

strawberry cream cheese wraps

2012-02-11T20:10:00.001-08:00

Ingredients:

1 package of Pillsbury Crescent Rolls
1/4 cup of strawberry jam
4 oz cream cheese, room temperature
1 cup of confectioners sugar
1 egg
1/2 tsp vanilla extract
1 egg + 1 tsp of water for egg wash

Directions:

Preheat the oven to 375° and line a baking sheet with parchment paper.

In a mixer fitted with a paddle attachment, mix cream cheese, sugar, egg, and vanilla. Cream until there are no lumps.

Unroll each crescent roll. On the fattest part of the triangle place 1 tsp on cream cheese mixture and one tsp of jam. Roll into a croissant shape.

Whisk together egg and water for egg wash and brush over each croissant.

Bake for 8-10 minutes until croissants are golden brown and inside is no longer doughy. Dust with powdered sugar if desired.

From: evokingyou.com

Pepper Bites

2012-02-11T20:07:00.001-08:00

Ingredients

1 medium green bell pepper
1 medium red bell pepper
1/4 cup sliced almonds
4 ounces fat-free or reduced-fat cream cheese, softened
1 teaspoon no-salt lemon pepper seasoning blend
1 teaspoon fresh lemon juice

Cooking Instructions

Cut each bell pepper in half lengthwise; discard the stems, ribs and seeds. Cut each half into six pieces. Arrange the pieces with the skin side down on a decorative serving platter. Set aside.

In a medium skillet, dry-roast the almonds over medium heat for 3 to 4 minutes, or until golden brown, stirring occasionally. Transfer 1 tablespoon of the almonds to a small plate and reserve for garnishing. Process the remaining almonds in a food processor or blender for 15 to 20 seconds, or until finely ground.

In a medium mixing bowl, beat the cream cheese, lemon pepper seasoning blend, and lemon juice with an electric mixer for 1 to 2 minutes, or until creamy. Add the ground almonds and beat for 10 seconds, or until combined.

Spoon the mixture into a piping bag fitted with a wide star or round tip. Or snip the corner off a resealable plastic bag (a plastic freezer bag works well) and spoon in the mixture. Pipe about 1 teaspoon of the mixture onto each bell pepper piece. Garnish with the sliced almonds.

Cook's Tip

Flavorful toasted almonds and zesty lemon-pepper contrast nicely with crisp bell pepper pieces in this festive appetizer.

From: heart.org

Egg Flowers

2012-02-11T20:06:00.000-08:00

1) Cut bell peppers into 1/2 inch rings; 2) Place in a non-stick lightly oiled skillet; and 3) Crack an egg in the middle of each ring and cover and cook over low heat until done. If you like your yolks runny, just cook over low heat until whites are done. If you like your yolks firm, break the yolks and then cook over low heat until both whites and yolks are firm.

From: apronstringsblog.com

Primal banana bread

2012-02-11T20:00:00.000-08:00

Ingredients:

1/2 cup coconut flour sifted
6 omega 3 eggs
4 dates + 1/2 tablespoon maple syrup
1/4 cup coconut oil
1/2 tablespoon vanilla
1/2 cup bananas
1/2 tsp salt
1/4 tsp baking soda

Process:

Preheat oven to 350 degrees.
In a medium sized mixing bowl, combine dry ingredients.
In a small mixing bowl, blend wet ingredients with a hand mixer.
Pour wet ingredients into dry, and continue to blend.
Melt coconut oil, add to batter and blend.
Add in desired mix-ins (we used mini loaf pans, so we split the batter into three parts to make the three different types of bread).
Lightly grease loaf pans, and add batter (allow some room for the bread to rise).
Bake at 350 for 30 minutes (start checking at 20 minutes.).
Let cool and serve.

From: primal-palate.com

Flagship Cheese, Asparagus and pear bites

2012-02-11T19:57:00.000-08:00

Yield: 18

Prep Time: 35

Cook Time: 15

Total Time: 45

Bites of Beecher's Cheese, asparagus and pear wrapped in puff pastry.

ingredients:

1 sheet Puff Pastry
8 stalks Asparagus, trimmed and halved
3 oz. Beecher's Flagship Cheese
1/2 Bartlett Pear, thinly sliced
1/2 lemon
1 egg, for wash
Ground Pepper

directions:

Pre-heat oven to 400 degrees. Layer non-stick pan with parchment paper.
Roll out puff pastry on a floured surface. Using knife, slice into elongated diamond shapes.
Lay 2-3 pieces of asparagus onto puff pastry "hamburger-style" so the longer edges of the puff pastry can be folded over later.
Top asparagus with crumbles of Beecher's cheese and 1 slice of pear. Season with a dash of ground pepper.
Fold elongated corners of puff pastry over the cheese, pear and asparagus. It's okay if the asparagus and pear are sticking out.

Using a pastry brush, brush on some egg that has been beaten with a fork. Bake bites for 15 minutes. Serve while still warm.

From: countrycleaver.com

banana bread made with applesauce

2012-02-11T19:54:00.000-08:00

Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

From: 8weekstoabetteryourecipes.blogspot.com

Homemade Shake and Bake Mixture

2012-02-11T19:51:00.000-08:00

Ingredients

4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

Directions

In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

From: allrecipes.com

veggie soup

2012-02-11T19:49:00.001-08:00

1 tbsp olive oil

1 onion, chopped

2 cloves of garlic, chopped finely

2 stalks of celery, chopped

3 carrots, chopped

1 tbsp fresh thyme

sea salt and fresh ground pepper

2 x cans of chopped tomatoes (14oz)

1 1/2 litres of water or stock

1 cup of pasta (your choice)

In a large sauce pan over medium heat add the oil, onion, carrots, celery, garlic, thyme and salt and pepper and cook until just soft. Add the tomatoes and water and simmer for 15 minutes. Add the pasta and cook for another 8-10 min. Serves 4-6.

From: butterflyfoodie.blogspot.com

Zucchini boats with Roma tomatoes and basil

2012-02-11T19:48:00.000-08:00

Just cut a zucchini in half lengthwise and trim a little off the bottom so it sit still in a baking dish*** Scoop out the center where the seeds are with a spoon*** Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper*** Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes*** Remove and place diced fontina or mozzarella in between the tomatoes, place them back in, but now under the broiler til golden and bubbling***Remove and drizzle with olive oil and a sprinkling of grated parmesan. You will love this as a side dish!

From: prouditaliancook.blogspot.com

Homemade Cheez-Its

2012-02-11T19:44:00.000-08:00

Ingredients
1 cup flour
8 oz. cheddar cheese of your choosing, grated
4 Tablespoons cold butter, cut into squares
3/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper

Directions

Combine all ingredients in a food processor until blended and crumbly. Add cold water 1 tablespoon at a time until the mixture forms into dough. For us this was about 2 tablespoons. Form into a ball, wrap in plastic wrap and refrigerate for about half an hour.

Place the ball of dough on a floured surface and roll out with a rolling pin until it's about 1/8 inch thick. This can be done in 2 batches, if you don't have enough surface area. Cut dough into squares about 1 inch x 1 inch. Poke center with one prong of a fork for that famous hole in the center. If you want the serrated edges, use a serrated knife to trim the very edges of each cracker. Sprinkle with extra salt on top.

Either line a baking sheet with parchment paper or spray it with baking spray. Place crackers on sheet and bake at 350 degrees for about 25 minutes.

From: chicagoist.com

Quinoa with Edamame, Parm, & Egg

2012-02-11T19:42:00.000-08:00

serves 1

1/2 cup cooked quinoa
1/2 cup shelled, cooked edamame
1/2 oz shaved parmigiano reggiano (I used a vegetable peeler to get big shavings of cheese, but you can grate if you prefer)
1 extra-large egg
2 teaspoons olive oil, plus more for frying egg
salt and pepper to taste
1/2 avocado, peeled, pitted, and sliced

In a bowl, mix together the quinoa and edamame, and toss with one teaspoon of olive oil and season to taste with salt and pepper. Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat. Fry the egg until whites are set, but yolk is still runny (this will make a nice little sauce for your quinoa). Season egg with salt and pepper.

Sprinkle the cheese over the quinoa and top with the hot fried egg. Serve with the sliced avocado, drizzled with a bit of olive oil and seasoned with salt and pepper.

From: thesepeasarehollow.blogspot.com