Healthy Italian Cooking at Home

Category Archives: corn

veggiebakingcover

Fruits and vegetables can be added to bread to enhance the flavor and create a moister texture. You will find breads and desserts baked with onions, carrots, sweet potatoes, zucchini, beets, tomatoes, pumpkin, spinach and even avocados. Vegetables can be added raw, canned, dried or freshly cooked to produce delicious baked goods. Vegetable breads are richer than basic breads because the vegetables contribute flavor and texture to the loaves. You can also use potatoes, corn, rutabagas, parsnips and other starchy vegetables to sweeten and bring a soft texture to the bread.

Some vegetables, like zucchini, are 80% to 90% water so you have to remove some of that water before adding it to the dough.  You can do that by mixing the shredded vegetable with a little salt, letting it drain in a colander and squeezing it dry in a paper towel.

Any time that you add vegetables to your bread, be prepared to adjust the amount of flour that you use. Vegetables will add moisture to your bread and if they are grated or pureed (along with the type of vegetables) will determine the moisture added. The kneading process will also extract some water from the vegetables. It’s easy to add a little more flour if the dough feels too watery.  Because it is easier to add more flour than water, start your dough a bit on the wet side and add flour as needed.

Make sure the bread is completely baked.  It should register 195 to 200 degrees F on an instant-read thermometer. If it’s not thoroughly baked, the water in the vegetables will make the bread soggy.

veggiebread1

Corn and Bacon Spoon Bread

Ingredients

  • 8 ounces bacon, diced
  • 2 cups milk
  • 3/4 cup yellow or white cornmeal
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black or white pepper
  • 2 cups corn kernels, fresh or frozen/defrosted
  • 4 large eggs, separated

Directions

Preheat the oven to 325°F.

Heat a 9″ square or round cast-iron pan over medium-high heat. Add the bacon and cook until it’s starting to crisp. Transfer the bacon to a paper towel-lined plate. Discard the drippings, but don’t clean the pan.

You can also make the spoon bread in a 9″ square or round cake pan. Cook the bacon in a regular skillet and grease the 9″ pan with some of the bacon drippings.

Pour the milk into a saucepan and heat it to simmering. Slowly whisk in the cornmeal, stirring to prevent lumps from forming.

Add the sugar, salt, pepper, cooked bacon and corn. Stir over low heat for 2 to 3 minutes.

Remove the pan from the heat, then stir in the egg yolks one at a time until incorporated. Allow to cool slightly, 10 to 15 minutes.

Beat the egg whites until stiff peaks form. Fold a small amount of the egg whites into the cornmeal mixture to lighten it a little, then fold all of the cornmeal mixture into the egg whites. Transfer the batter to the bacon-seasoned pan.

Bake the spoon bread for 50 to 60 minutes, until it’s set in the middle and golden brown around the edges. Remove the pan from the oven and serve it hot, right out of the pan.

veggiebread3

Sweet Potato Biscuits

One large sweet potato (about 3/4 pound), peeled and cooked, will yield about 1 cup mashed. I cut my biscuits into squares instead of rounds because it saves time and there is no waste.

Ingredients

  • 1 cup cooked sweet potato
  • 1/3 cup milk
  • 2 tablespoons honey
  • 1/4 teaspoon ground ginger
  • 2 cups flour (you can also substitute 1 cup of whole wheat pastry flour in place of 1 cup of all-purpose flour)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter

Directions

Preheat the oven to 400ºF.

Mash or puree cooked sweet potatoes with milk and honey until smooth. Set aside; cool to room temperature.

Mix dry ingredients together  in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles a coarse meal. Make a well with dry ingredients and add the mashed sweet potatoes. Mix just until moistened.

Turn dough onto a lightly floured surface. Pat dough into a rectangle about to 1-inch thick. With a sharp knife cut biscuit dough into 3-inch squares.

Place biscuits on an ungreased baking sheet. Bake 12 to 15 minutes, or until biscuits are lightly browned on top. Serve warm with butter and jam.

veggiebread4

Orange Carrot Quick Bread

Ingredients

  • 1/2 cup sifted all-purpose flour
  • 1 cup white whole-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/3 cup butter, room temperature
  • 1/2 cup, firmly packed brown sugar
  • 1/3 cup skim milk
  • 2 tablespoons unsweetened orange juice
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest
  • 1 1/2 cups shredded carrots
  • 1/4 cup finely chopped walnuts

Directions

Combine the first 6 ingredients in a small bowl. Set aside.

Using a mixer, cream butter and gradually add the sugar, beating well. Beat in milk, orange juice, egg, vanilla and orange zest. Stir in carrots and walnuts. Add reserved dry ingredients. Mix well.

Spoon batter into a 4 1/2-by-8 1/2-inch loaf pan coated with cooking spray. Bake at 375 degrees F for 45 minutes or until a wooden pick inserted in center comes out clean.

Cool in the pan 10 minutes. Remove from the pan and let cool completely on wire rack.

veggiebread2

Gluten-Free Chocolate Chip Zucchini Bread

Since gluten-free batter is thinner than standard batter, the chips and nuts tend to sink to the bottom of the loaf; that’s why it’s important to let the batter rest and thicken for 15 to 20 minutes, then stir to redistribute the add-ins before pouring it into the pan and baking. Another technique you can try is leaving the chips and nuts out of the batter initially, then stirring them into the top third of the batter once it’s been poured into the pan.

Yield: 9″ x 5″ loaf

Ingredients

  • 3 large eggs
  • 1/3 cup molasses or honey
  • 1/2 cup vegetable oil
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups Gluten-Free Flour
  • 1 teaspoon salt, plus extra for the zucchini
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 cups shredded, unpeeled zucchini (about 1 medium zucchini)
  • 1 cup mini chocolate chips
  • 3/4 cup chopped walnuts, optional

Directions

Preheat the oven to 350°F. Lightly grease a 9 x 5 inch loaf pan.

Place shredded zucchini in a colander, sprinkle with a little salt and let it drain for 30 minutes. Squeeze the zucchini dry.

In the large bowl of an electric mixer, beat the eggs, molasses or honey, oil, sugar and vanilla until smooth.

Add the flour, salt, xanthan gum, baking soda, baking powder and cinnamon, mixing until well combined.

Stir in the zucchini, chocolate chips and nuts. Let the batter rest for 15 minutes, then stir to redistribute the chips and nuts.

Pour the batter into the prepared pan.

Bake the bread for 65 to 70 minutes or until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean).

Remove the bread from the oven and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.

Cool completely before slicing; store well-wrapped, at room temperature.

veggiebread5

Pizza-Style Dinner Rolls

Ingredients

  • Nonstick cooking spray
  • 2/3 cup seeded and chopped tomato
  • 1/3 cup  shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon dried basil or Italian seasoning, crushed
  • 1 pound whole wheat pizza dough, at room temperature, See recipe homemade below.
  • Milk
  • 2 tablespoons finely shredded Parmesan cheese

Directions

Lightly coat a 9 x 13 inch baking pan with nonstick cooking spray; set aside.

In a small bowl combine tomato, mozzarella cheese, garlic and basil; set aside.

Divide dough into 12 equal portions. On a lightly floured surface, flatten each dough portion into a 3-inch round.

Spoon about 1 tablespoon of the tomato mixture into the center of each dough round; shape the dough around the tomato mixture into a ball, pinching the dough together to seal.

Place rolls, seam sides down, in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).

Lightly the brush tops of the rolls with milk and sprinkle with Parmesan cheese.

Preheat the oven to 375 degrees F.

Bake the rolls for about 20 minutes or until the tops are golden brown. Cool in the pan on a wire rack for 20 minutes. Serve warm.

Easy Whole-Wheat Pizza Dough

Makes 1 pound of pizza dough

Ingredients

  • 3/4 cup plus 2 tablespoons lukewarm water, (105-115°F)
  • 1 package active dry yeast, (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup whole-wheat flour
  • 1 cup bread flour, plus additional for dusting
  • 2 tablespoons yellow cornmeal

Directions

Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour and cornmeal until the dough begins to come together.

Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)

Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.


 

chickenand1

Boneless, skinless chicken breasts are versatile, easy to prepare and naturally lower in fat and calories than many other meat options. By itself, though, chicken can be quite boring. Baked, grilled or roasted chicken is probably a regular part of your dinner rotation. So you’ll need some great side dishes for that chicken to bring some excitement to your plate.

Chicken Breasts with Herbs

Using a variety of herbs brings great flavor to chicken breasts.

4 servings

Ingredients

  • 2/3 cup chopped Italian (flat leaf) parsley
  • 3 tablespoons chopped fresh oregano
  • 3 tablespoons finely shredded lemon peel
  • 3 large cloves finely chopped garlic 
  • 3 tablespoons butter
  • 4 skinless, boneless chicken breast halves
  • 3/4 cup chicken broth

Directions

In small bowl stir together parsley, oregano, lemon peel and garlic. Set aside. Season chicken with salt and pepper.

In a 10-inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate.

Remove skillet from the heat; stir in half the herb mixture. Return to the heat. Add broth; bring to boiling, stirring to scrape up browned bits.

Return chicken to the skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.

Pour the pan sauce over the chicken and sprinkle with the remaining herb mixture.

Make a new dish by changing the sauce:

Mustard Wine

In place of the chicken broth above add 1/2 cup white wine and 2 tablespoons Dijon mustard. Continue with the recipe above.

Mushrooms and Sage

Brown 8 oz. sliced cremini mushrooms in the pan after the chicken is removed. Add the chicken broth and 3 tablespoons chopped fresh sage instead of the oregano. Continue with the recipe above.

Tomato

Turn the heat up after removing the chicken and add 2 cups cherry or grape tomatoes (about 12 oz.). Cook, stirring occasionally, until the tomatoes begin to burst, about 5 minutes.  Add the remaining ingredients to the pan. Crush the tomatoes slightly to release their juices and continue with the recipe above.

Baked Onions with Fennel Breadcrumbs + A140924 Food & Wine Nancy Silverton January 2015

Baked Onions with Fennel Crumbs

Ingredients

chickenand3

  • 3 medium red or sweet onions, peeled and cut in half, root ends left intact but trimmed so they lay flat
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • 1/2 cup chicken stock
  • 6 bay leaves
  • 1 teaspoon fennel seeds
  • 1/4 cup panko crumbs
  • 1 1/2 teaspoons fresh minced sage

Directions

Preheat the oven to 425°F. Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet. Add the chicken stock and scatter the bay leaves around the onions. Cover tightly with foil and bake for about 1 1/2 hours, until the onions are very tender.

Meanwhile, in a small skillet, toast the fennel seeds over moderate heat, about 3 minutes. Transfer to a work surface and let cool, then coarsely crush the seeds. Transfer to a small bowl, add the panko crumbs, sage and 2 tablespoons of olive oil. Toss and season with salt.

Carefully turn the onions cut side up in the skillet. Spoon the bread crumb mixture on top and bake for about 15 minutes longer, until the crumbs are lightly browned and crisp. Discard the bay leaves and serve the onions hot or warm.

chickenand4

Fresh Corn and Squash Saute

4 servings

Ingredients

  • 2 tablespoons butter
  • 1/2 small white onion, finely diced
  • 1 clove garlic, minced
  • 3 small zucchini, diced
  • 3 ears corn, husks and silk removed
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Shredded fresh basil leaves, for garnish
  • Grated Parmesan cheese for garnish

Directions

Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Add garlic and onion and stir onion until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until the vegetables are tender, about 8 minutes. Season with sea salt and pepper. Add shredded basil and grated cheese to taste.

chickenand5

Green Bean and Vegetable Medley

6 servings

Ingredients

  • 1/2 pound fresh green beans, cut into 1-inch lengths
  • 2 carrots, cut into thick strips
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 onion, sliced
  • 1 pound fresh cremini mushrooms, sliced
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon white pepper

Directions

Place green beans and carrots in 1 inch of boiling water. Cover and cook until tender but still firm. Drain.

Heat oil in a large skillet over medium heat. Saute garlic, onions and mushrooms until almost tender.

Reduce heat, cover and simmer 3 minutes. Stir in green beans, carrots, salt, herbs and white pepper. Cover and cook for 5 minutes over medium heat.

chickenand6

Au Gratin Potatoes

4 servings

Ingredients

  • 4 large russet potatoes, sliced into 1/4 inch slices
  • 1 onion, finely chopped
  • Salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups good quality shredded white or yellow cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 2 quart casserole dish.

Layer 1/2 of the potatoes into the bottom of the prepared casserole dish. sprinkle with salt and pepper. Top with the onion and add the remaining potatoes. Sprinkle with salt and pepper.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt and stir constantly with a whisk for one minute. Stir in milk very slowly. Cook until the mixture has thickened.

Stir in cheese all at once and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over the potatoes. Cover the dish with aluminum foil with the side facing the potatoes sprayed with cooking spray.

Bake 1 hour and 10 minutes in the preheated oven. Remove foil and bake for 20 minutes more.

chickenand7

Penne with Broccoli and Ricotta

Serves 4

Ingredients

Coarse salt

  • 8 oz penne or other short pasta
  • 4 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 small red onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup ricotta cheese, room temperature
  • 1/2 cup grated Parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add penne and cook 2 minutes less than the package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green.

Reserve 1/2 cup of the pasta water, drain pasta and broccoli; set aside.

In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and beginning to brown, about 5 minutes. Add the reserved pasta water to help loosen any browned bits from the bottom of the pan.

Add penne and broccoli and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish and mix in the ricotta cheese. Sprinkle with Parmesan cheese and serve.


souppizzatureen

souppizzapan

Mix and match the recipes below according to your taste. These meals can easily come together, if you have pizza dough in the freezer or pick it up from your supermarket. Keep vegetables in the freezer for a quick put together soup recipe. Supermarkets, today, carry diced onion, celery and peppers that make it easy to make soup in a short amount of time. Mushrooms are also available pre-sliced. Fresh refrigerated pasta is great for soup and cooks very quickly. It is easy to make substitutions, if you don’t have the exact ingredients listed in the recipes below.

souppizza1

MUSHROOM SOUP

6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 2 teaspoons minced garlic
  • 1 (8-ounce) package sliced cremini mushrooms
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried thyme
  • 2  (14-ounce) cans beef broth
  • 1/3 cup sherry
  • 1 cup milk
  • 1/2 cup flour
  • 1/2 cup water

Directions

Heat a large soup pan on high heat and add the oil, onions and garlic; cover and cook 1 minute. Stir in mushrooms; cover and cook 5 minutes.

Combine in a large bowl, onion powder, seasoned salt, pepper and thyme, Whisking continuously, add beef broth, sherry and milk to the spice mixture.

Slowly whisk broth mixture into the mushroom mixture in the soup pan. Simmer uncovered 8-10 minutes, stirring occasionally.

Mix flour and water in a small bowl to form a creamy paste. Add 3/4 cup of hot broth from the soup pot in 1/4-cup increments, stirring after each addition, to make a thin paste.

Add to the soup, slowly while whisking continuously. Simmer uncovered 5 minutes, stirring occasionally. Serve.

souppizza2

SAUSAGE AND PEPPER PIZZA

Ingredients

  • 1 lb homemade or store-bought pizza dough
  • 1 tablespoon olive oil
  • 1 lb mild Italian sausage, casing removed
  • 1 small green bell pepper, coarsely chopped
  • 1 small red bell pepper, coarsely chopped
  • 1 small sweet onion, coarsely chopped
  • 3/4 cup homemade or store-bought pizza sauce
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Directions

Remove dough from the refrigerator and let stand one hour.

Preheat oven to 400°F.

Heat a large sauté pan on medium-high and add oil and sausage. Brown 5–6 minutes, stirring to crumble sausage, or until no pink remains. Let stand 2–3 minutes to cool.

Prepare crust. Flour hands lightly and pat dough evenly into lightly greased  pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)

Top crust with pizza sauce, mozzarella cheese, peppers, onions and sausage. Sprinkle with Parmesan cheese.

Bake 18–25 minutes (depending on thickness of pizza) or until crust is golden, cheese is melted and toppings are thoroughly heated. Let stand 5 minutes. Slice and serve.

souppizza3

TOMATO GNOCCHI FLORENTINE SOUP

Ingredients

4 large tomatoes

  • 4 cups fresh baby spinach leaves (4 oz)
  • 2 ½ cups canned crushed Italian tomatoes
  • 1 (14-oz) can vegetable broth
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 (16-oz) package gnocchi pasta

Directions

Cut tomatoes in half; remove seeds and chop coarsely.

Chop spinach coarsely; set aside.

Combine crushed tomatoes, broth and butter in large saucepan; bring to a boil on medium-high. Stir in fresh chopped tomatoes, dill weed, salt and pepper; return to a boil.

Reduce heat to medium; cook and stir 12-15 minutes or until tomatoes are softened.

Puree soup using a stick blender. Stir in gnocchi and spinach; cook 3 more minutes or until spinach wilts. Serve.

souppizza4

CHICKEN AND BROCCOLI PIZZA

Ingredients

  • 1 1/2 cups fresh broccoli florets, (or frozen florets, defrosted)
  • 2 cups roasted chicken (10 oz)
  • 1 lb homemade or store-bought pizza dough
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Swiss cheese
  • 2 cups ricotta cheese
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic salt
  • Olive oil cooking spray for the pan

Directions

Remove dough from refrigerator and let stand one hour.

Place oven rack in the center of oven and preheat to 425ºF.

Cut broccoli into bite-size pieces. Cut chicken into bite-size pieces.

Prepare crust. Flour hands lightly and pat dough evenly into lightly greased  pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)

Mix the ricotta with the basil, oregano and garlic salt and spread it evenly over the crust to within 1/2 inch of edge.

Evenly distribute the chicken and broccoli over the ricotta.

Sprinkle both cheeses evenly over pizza;

Bake 20-25 minutes until cheese is melted and bubbly. Slice and serve.

souppastaedamame

POTATO EDAMAME SOUP

Ingredients

  • 1 (16-oz) bag frozen shelled edamame
  • 1 small yellow onion, diced
  • 3 large baking potatoes, peeled and diced
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1 (32-oz) box reduced-sodium chicken broth

Directions

Thaw edamame in a colander under cool running water just until the beans separate.

Melt butter in large saucepan on medium-high. Add onions, potatoes and garlic; cook and stir 3-4 minutes or until onions begin to soften.

Stir in Italian seasoning, salt and chicken broth, then cover; cook, stirring occasionally 10 minutes.

Stir in edamame, then cover; cook 10-15 more minutes or until potatoes are tender when pierced with a fork.

Mash lightly to thicken the soup a little. Serve.

souppizza6

BURGER PIZZA

Ingredients

  • 1 lb lean ground beef
  • 8 large slices Swiss cheese, broken into large pieces
  • 12 oz sliced white mushrooms
  • 1 large sweet onion, coarsely chopped
  • 1 lb fresh pizza dough
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 cup ricotta cheese
  • 1 packet dry beef bouillon
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup water

Directions

Remove dough from refrigerator and let stand one hour  Preheat oven to 400°F.

Heat a large sauté pan on medium-high and place 1 tablespoon oil in the pan. Add mushrooms, salt and pepper and cook, stirring, 2-3 minutes or until tender. Remove mushrooms from the pan and set aside.

Place remaining 1 tablespoon oil in the saute pan and add the onions; cook and stir 5-6 minutes or until soft and golden. Add meat to the pan; brown 4-5 minutes, stirring to crumble the meat until no pink remains. Add the bouillon, Worcestershire and 1/2 cup water; simmer for about 5 minutes. Remove the pan from the heat and stir in the cooked mushrooms.

Flour hands lightly and pat dough evenly into a lightly greased pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)

Spread ricotta evenly over the dough and spread the meat/mushroom mixture over the ricotta. Place pieces of cheese evenly on top of the meat mixture. Bake 18-25 minutes (depending on thickness of pizza) or until thoroughly heated. Let stand 5 minutes; slice and serve.

souppastacorn

CORN CHEDDAR CHOWDER

Ingredients

  • 5 slices bacon, cut into ½ inch pieces
  • Salt and pepper, to taste
  • 1 cup of each: diced onions, diced red/green peppers and diced celery
  • 2 1/2 teaspoons seafood seasoning blend
  • 1/4 teaspoon black pepper
  • 1 (16-ounce) bag of frozen corn
  • 2 cups frozen hash brown potatoes, defrosted
  • 1/4 cup flour
  • 1/4 cup water
  • 1 (14-ounce) can low-sodium chicken broth
  • 1 cup milk
  • 1 cup shredded cheddar cheese, plus extra for serving

Directions

Heat a large saucepan on high and place bacon in the saucepan. Cook until crisp, stirring frequently.

Add onions, peppers and celery and cook until softened. Add seafood seasoning and black pepper.

Stir corn and hash brown potatoes into the bacon vegetable mixture.. Cover and cook 5 minutes, stirring occasionally.

Whisk flour, water, milk and broth in a bowl or large measuring cup until smooth.

Add flour mixture slowly to the chowder, whisking continuously. Reduce heat to low and cover; simmer 5 minutes, stirring occasionally. Add cheese, stir until melted and serve with additional cheese, if desired.

souppizza8

SEAFOOD PIZZA

Ingredients

  • 1 lb pizza dough at room temperature
  • 1/4 cup ricotta cheese
  • 1 tablespoon basil pesto sauce
  • 1/2 teaspoon Italian seasoning, divided
  • 1 1/2 cups shredded Italian Fontina or Mozzarella cheese, divided
  • 1/4 cup roasted red peppers
  • 6 ounces crab meat
  • 8 ounces cooked shrimp
  • 1 cup sliced cremini mushrooms
  • 6 fresh basil leaves

Directions

Preheat oven 450°F. Spread pizza dough on a greased pizza pan.

Combine ricotta and pesto in a small bowl until blended and spread evenly over the dough. Sprinkle with 1/4 teaspoon of the Italian seasoning and 1/2 cup of the shredded cheese.

Dice roasted red peppers. Cut crab meat into bite-size pieces.

Arrange shrimp, crab, peppers and mushrooms evenly over pizza. Top with remaining 1 cup of shredded cheese and 1/4 teaspoon Italian seasoning.

Bake 20 minutes or until cheese is melted and golden.

Slice basil leaves into very thin strips. Sprinkle over pizza and let stand 5 minutes before cutting.

souppizza9

TORTELLINI SOUP

Ingredients

  • 1/2 pound Italian sausage, casing removed
  • 2 teaspoons minced garlic
  • 1 (14-ounce) can low-sodium chicken broth
  • 14 ounces water (1 can)
  • 1 (14-ounce) can diced Italian tomatoes
  • 1/3 cup each of diced onions, carrots and celery
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon crushed red chili flakes
  • 1 (9-ounce) package refrigerated three-cheese tortellini
  • Grated Parmesan cheese for serving

Directions

Heat a large saucepan and add sausage and garlic. Cook 5-7 minutes, stirring frequently, until brown and no pink remains. Add diced vegetables, italian seasoning and cook until softened.

Stir in chicken broth, water, tomatoes and chili. Cover and bring to boil. Once soup boils, reduce heat to low. Simmer 7-10 minutes. Increase heat to high and add tortellini to boiling soup; cover and cook 5 minutes. Serve with grated cheese.

souppizza10

PIZZA BAGUETTE

Ingredients

  • 2 cups fresh spinach (loosely packed)
  • 1 tablespoon water
  • 8 sun-dried tomatoes packed in oil, sliced thinly
  • 1 Italian baguette
  • Olive oil
  • 4 teaspoons pesto sauce
  • 2 tablespoons sliced black olives, drained
  • 2 tablespoons roasted red peppers, drained and sliced thinly
  • 3/4 cup shredded mozzarella cheese
  • 8 teaspoons feta cheese
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon Italian seasoning

Directions

Preheat oven to 400°F.

Add spinach and water to a microwave-safe bowl; cover and microwave on high for 2 minutes.

Cut bread in half lengthwise, then into fourths and brush lightly with olive oil. Place on a baking sheet.

Spread each with 1 teaspoon pesto sauce.

Top each piece of bread with ¼ of the spinach, sun-dried tomatoes, mozzarella cheese, feta cheese, red pepper slices and olives.

Sprinkle each with seasoned salt and Italian seasoning.

Place in the oven and bake for 9-10 minutes.


vegetarian-food-pyramid

Vegetarian dishes can shine as the main attraction, especially when using fresh and flavorful ingredients. Use spices and herbs often, add lots of flavor with grains and beans, include good fats to carry flavors and salt to bring them together. Roasting vegetables also make them delicious.

It can be challenging to serve healthy meals on a budget. Meatless meals are built around vegetables, beans and grains instead of meat, which is more expensive. You may be able to save money by going meatless once or twice a week. In addition, meatless meals offer health benefits. A plant-based diet, which emphasizes fruits, vegetables, grains, beans, legumes and nuts, is rich in fiber, vitamins and other nutrients. This kind of healthy eating is the central theme of the Mediterranean diet — which limits red meat and emphasizes fruits, vegetables, legumes, whole grains and healthy fats — and has been shown to reduce your risk of heart disease and other chronic conditions.

Plan some meals that feature entrees you like that are typically meatless, such as lasagna, soup or pasta. Occasionally, try substituting protein-rich foods for meat in your favorite recipes, such as, using beans and legumes in casseroles, salads, burritos and tacos. The following recipes show you that meatless dinners can be good tasting. Give then a try.

Dinner 1: Potato Vegetable Skillet Cake and Green Bean Mushroom Casserole

veggie1

Vegetable and Potato Skillet Cake

Ingredients

  • 3/4 teaspoon dried Italian seasoning
  • 2 (8-ounce) russet potatoes, peeled, shredded and squeezed of excess moisture
  • 2 tablespoons olive oil
  • 2 parsnips, shredded
  • 2 large eggs, lightly beaten
  • 2 carrots, shredded
  • 1 teaspoon fine sea salt
  • 1/2 cup finely diced red onion
  • 1/8 teaspoon grated nutmeg
  • 1/4 cup unbleached all-purpose flour

Directions

In a large bowl, combine the vegetables and onion. Sprinkle with flour, salt, Italian seasoning and nutmeg and toss to coat. Stir in the eggs and mix in thoroughly..

Heat a 10 inch skillet over medium heat until hot. Add 1 tablespoon of oil. Pour in the vegetable mixture and press gently. Cook, running a spatula around the edges of the skillet occasionally, until the bottom is very brown, about 12 minutes.

Place a round platter upside down over the top of the skillet. Grasp sides of the skillet and platter with oven mitts and invert the potato cake onto the platter. Add the remaining tablespoon of oil to the skillet  and slide the potato cake back into the skillet (browned-side up) and continue to cook over medium heat, loosening the edges with a spatula and shaking the pan occasionally to loosen the bottom. Cook until the bottom is browned and crisp and cooked through, about 12 more minutes. Invert the skillet again to remove the potato cake. Cool 5 minutes before cutting into wedges.

veggie2

Green Bean Mushroom Casserole

Ingredients

  • 12 oz fresh green beans
  • 2 teaspoons olive oil
  • 2 oz mushroom blend, sliced (such as, shiitake and oyster mushrooms)
  • 6 oz cremini mushrooms, sliced
  • 1 cup thinly sliced shallots
  • 1 garlic clove, minced
  • 1/4 teaspoon sea salt
  • 1 teaspoon thyme
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons flour
  • 1/2 cup buttermilk
  • 1/2 cup low-sodium chicken broth
  • 2/3 cup shredded Italian Fontina cheese, divided
  • 1 1/2 tablespoons dried Italian bread crumbs

Directions

Preheat oven to 400°F.

Fill a large pot with water and bring to a boil. Add green beans and cook for 2 minutes. Drain and plunge into a large bowl filled with ice water; set aside for 5 to 8 minutes, then drain. Cut beans into 2-inch pieces.

In a large skillet on medium-high, heat oil. Add mushrooms and sauté for 3 to 5 minutes until mushrooms release their juices. Reduce heat to medium and add shallots, garlic, thyme, pepper and salt.

Cook, stirring constantly, until shallots become translucent, about 2 to 3 minutes. Sprinkle in flour; stir to coat. Slowly add buttermilk and continue to cook, stirring until buttermilk starts to thicken and mixture is creamy, 1 to 2 minutes. Stir in broth and green beans. When broth is absorbed, after 1 to 2 minutes, stir in 1/2 cup cheese.

Transfer mixture to a medium greased baking dish. Sprinkle bread crumbs and remaining cheese over the top. Cover with foil and bake for 15 to 20 minutes, until bubbling. Remove from the oven and let cool for 5 minutes

Dinner 2:  Butternut Squash Pie and Orange Beet Salad

veggie3

Butternut Squash Pie with Hazelnuts

Ingredients

  • 1 (3-pound) butternut squash, halved lengthwise, peeled and cut into 1-inch cubes or 3 cups cubed squash from the supermarket or one 16-oz package of frozen and defrosted cubed squash
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and pepper to taste
  • 1 yellow onion, thinly sliced
  • 2 tablespoons dry white wine
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 1 egg, lightly beaten
  • 1 cup fresh breadcrumbs
  • 1 frozen 9-inch pie crust (in a pie pan)

Directions

Preheat oven to 400°F.

In a large bowl, mix squash with 2 tablespoons olive oil, salt and pepper. Arrange squash in a single layer on a large baking sheet. Roast, tossing occasionally, until squash is tender and golden brown, 25 to 30 minutes. Transfer to a large bowl and set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add onion and cook, stirring often, until browned, 7 to 9 minutes. Add wine and cook, scraping up any brown bits, for 1 minute more.

Add onion to the bowl with the squash and add Parmigiano Reggiano cheese, hazelnuts, egg, bread crumbs, salt and pepper and toss gently to combine. Transfer mixture to the pie crust, pat down lightly and bake until crust is golden brown and the filling is hot, about 40 minutes. Set aside to let cool for 10 minutes before slicing and serving.

veggie4

Beet, Orange & Burrata Salad

Burrata is a fresh Italian cheese made from mozzarella and cream.

Burrata Cheese

Burrata Cheese

Ingredients

  • 2 beets (about 11 oz), ends trimmed
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 teaspoon finely chopped fresh flat-leaf parsley leaves
  • 2 oranges
  • 2 tablespoons white or regular balsamic vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt, or to taste
  • Fresh ground black pepper, to taste
  • 5 cups (5 oz) baby arugula
  • 6 oz fresh burrata or fresh mozzarella cheese, broken into about 8 pieces

Directions

Position rack in the center of the oven and preheat to 425°F. Wrap beets in foil and roast in a baking pan until tender when pierced with a fork, about 1 hour. Set aside to cool. Peel and cut each beet into 12 slices.

Use a sharp knife to slice peel off the oranges. Cut each orange into 6 round slices.

Squeeze pieces of orange peel (there should be some flesh still attached) into a mixing bowl to yield about 2 tablespoons juice. Whisk in garlic, vinegar, 2 teaspoons water, oil, mustard, parsley, salt and pepper.

In a large bowl, toss arugula with 3 tablespoons orange vinaigrette. Divide among serving plates and top with oranges, beets and cheese. Drizzle with remaining vinaigrette.

Dinner 3: Pappardelle with Tomatoes and Almonds and Bibb Radish Salad

veggie5

Pappardelle with Tomatoes, Almonds and Parmesan

If your market doesn’t carry fresh basil this time of year, use 2 tablespoons of basil pesto instead.

Plum tomatoes are a good choice during the winter months.

Ingredients

  • 1 1/2 pounds plum (Roma) tomatoes, chopped
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried
  • 1/4 cup shredded basil leaves or 2 tablespoons basil pesto
  • 1 small fresh hot red chile, minced
  • Salt
  • Freshly ground pepper
  • 1 pound dried pappardelle pasta
  • 1/4 cup chopped almonds
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

In a large bowl, combine the tomatoes with the vinegar, olive oil, shallots, oregano, basil and chile and season with salt and pepper. Let stand at room temperature for 1 hour.

In a large pot of salted boiling water, cook the pasta until al dente. Drain. Add the pasta to the tomato mixture and toss. Mix the almonds and Parmigiano together, sprinkle over the pasta and serve right away.

Bibb and Radish Salad with Buttermilk Dressing

veggie6

Ingredients

  • 3 heads of Bibb lettuce, leaves torn
  • 8 radishes, thinly sliced
  • 1/3 cup snipped fresh chives
  • 2 tablespoons mayonnaise
  • 1/3 cup buttermilk
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper

Directions

In a large bowl, toss the lettuce with the radishes and chives. Chill until ready to serve.

In a small bowl, whisk the mayonnaise with the buttermilk and vinegar.

Gradually whisk in the olive oil and season with salt and pepper.

Just before serving, drizzle the dressing over the salad and toss well.

Dinner 4: Tomato Risotto and Broccolini with Lemon Crumbs

veggie7

Tomato Vegetable Risotto

Ingredients

  • 32 oz carton lower-sodium vegetable broth
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 red onion, chopped
  • 2 cups Arborio rice
  • 28 oz container diced Italian tomatoes, drained and liquid reserved
  • 1/2 cup dry white
  • 1 box (10 oz) frozen corn kernels, defrosted
  • 1 box (10 oz) frozen green beans, defrosted
  • 2 ounces finely grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • Salt and Pepper to taste

Directions

Put the reserved tomato juice and the vegetable broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby.

Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion, a generous pinch of salt and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the drained diced tomatoes and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.

Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry.

After the rice has cooked about 15 minutes, stir in the defrosted corn and green beans. Continue adding broth until it is all used.

You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done.  Stir in the basil and Parmesan and remove from the heat. Serve in wide pasta bowls.

veggie8

Broccolini with Lemon Crumbs

Ingredients

  • 2 slices of country white bread, torn
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon finely grated lemon zest
  • Salt
  • 2 bunches Broccolini (8 ounces each) or broccoli rabe (rapini), ends trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 small shallot, very finely chopped
  • Lemon wedges, for serving

Directions

Bring a large pot of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes. Drain well, shaking off the excess water; pat dry with paper towels.

In a food processor, pulse the bread until large crumbs form.

In a large skillet, melt the butter. Add the breadcrumbs and cook them over moderate heat, stirring constantly, until golden. Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Transfer the crumbs to a plate to cool.

In the same skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the broccolini, season lightly with salt and cook, stirring occasionally, until the broccolini is lightly browned in spots, about 4 minutes. Transfer the broccolini to a serving platter and sprinkle the lemony bread crumbs on top. Serve right away with lemon wedges.

Dinner 5: Stuffed Shells and Green Bean Slaw

veggie9

Cheese Stuffed Shells with Roasted Red Pepper Sauce

Ingredients

SAUCE:

  • 3 cups canned Italian tomatoes
  • 12 oz roasted red bell peppers (from a jar packed in water), drained, patted dry and roughly chopped
  • 1 garlic clove, chopped
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Fresh ground black pepper, to taste
  • 1/2 cup packed parsley sprigs, roughly chopped, plus extra for garnish

SHELLS:

  • 1 1/2 cups frozen corn, defrosted
  • Olive oil cooking spray
  • 30 large pasta shells
  • 1 1/2 cups ricotta cheese
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • 3 oz grated Parmesan cheese
  • 1 large egg, lightly beaten
  • Fresh ground black pepper, to taste
  • 3 oz mozzarella cheese, shredded

Directions

Prepare sauce:

In a medium saucepan, combine tomatoes, roasted peppers, garlic, rosemary, oregano, red pepper flakes and black pepper. Bring to a simmer on medium-high heat, then reduce to medium-low and simmer for 15 minutes, stirring occasionally. Transfer to a blender and add parsley. Remove plastic center from blender lid to allow steam to escape, hold a kitchen towel loosely over the opening and purée.

Preheat oven to 350°F. Meanwhile, prepare pasta shells according to package directions, cooking until just al dente. Drain thoroughly and place on clean kitchen towels.

In a large bowl, combine ricotta, Parmesan cheese, basil, chives, egg and corn. Season with black pepper.

Spread 1 cup sauce on the bottom of a 9×13-inch baking dish that has been coated with olive oil cooking spray. Fill pasta shells with about 1 rounded tablespoon of ricotta mixture and place in the baking dish, stuffed side up. You may have a few extra shells that do not fit in the baking dish.

Cover shells with remaining sauce and mozzarella. Bake, uncovered, for 30 minutes or until the sauce is bubbling. Let cool for 10 minutes, garnish with additional parsley and serve.

Beekman Boys

Green Bean Slaw

Ingredients

  • 1 1/4 pounds thin green beans
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 cup plus 1 tablespoon cider vinegar
  • 2 1/2 tablespoons water
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon celery seeds
  • 1 medium carrot, cut into fine julienne
  • 1 medium parsnip, cut into fine julienne
  • 1 red bell pepper, cut into fine julienne
  • 1/2 small red onion, thinly sliced
  • A few dashes of Worcestershire sauce and hot sauce
  • Salt and freshly ground black pepper

Directions

In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry. Slice the green beans lengthwise, if they are not thin.

In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat, about 30 seconds. Stir in the vinegar, water, mustard, honey and celery seeds. Add the carrot, parsnip, red pepper and onion and toss until warmed through, about 1 minute.

Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Serve warm or at room temperature.


grains cover

Grains are made up of three parts: the bran, germ and endosperm. The bran is the high-fiber outer coating. The germ is the protein and nutrient dense portion. The endosperm is a source of carbohydrate, along with some protein. A grain is “whole” if these three parts have been left intact. If it’s processed (e.g., cracked, rolled), it’s still considered a whole grain, if it retains its original balance of nutrients. When grains are refined, the bran and germ are removed (taking many nutrients with them), leaving just the endosperm. An example of a refined whole grain is white rice (though usually white rice is enriched to replace some of the nutrients stripped during processing).

grains wheatberries

Wheat berries

The terms “hard” and “soft” refer to the protein and gluten content of wheat. Hard wheat is made into pasta and bread flour, while soft wheat (lower in protein and gluten) is milled into pastry flour. Wheat berries can be cooked whole for a variety of sweet and savory dishes. Once cooked (simmered in boiling water for up to an hour), they are a great addition to soups, stews, salads and desserts.

grains polenta

Polenta

Polenta is made from ground corn, as is cornmeal. They differ in how they’re ground (in both the method and the fineness of the grind). Polenta makes a delicious base for sauces (ragu, mushroom, gorgonzola) and sausages; it’s also good grilled or layered in casserole dishes.

grains short brown

Short Grain Brown Rice

Short Grain Brown Rice has fat kernels that are plump and round. They have a high starch content, which helps keep it moist and sticky. Short grain rice can be used for risotto if soaked overnight or parboiled before making the risotto.

Warm Farro and Mushroom Salad

Farro

Farro is the Italian name for emmer wheat, an ancient strain of hard wheat from the Fertile Crescent in western Asia. Often confused with spelt due to their similar taste and texture, farro comes in perlato (pearled) and semi-perlato (semi-pearled); opt for semi-perlato as it has more of the fiber-and nutrient-rich bran intact (or buy whole farro if you can find it). It comes in three grades: long, medium or cracked. If you purchase long or medium farro, you will need to crack it yourself in a coffee grinder or blender for maximum freshness.

Farro is beloved in Italy – and more recently in North America and other European countries as well – for its roasted, nutty flavor and distinctive chewy texture. Because farro contains a starch similar to that found in Arborio rice, it behaves much like risotto, releasing a creamy, binding liquid when cooked. But unlike risotto, farro doesn’t become gummy; instead, it retains its tender, distinct bite, even if it sits awhile after cooking.

Farro’s tough husk makes it more difficult to process than other commercially produced grains, but that husk also helps protect the grain’s vital nutrients. With a higher fiber and protein content than common wheat, farro is also rich in magnesium and B vitamins. As a type of wheat, farro is unsuitable for those with celiac disease, gluten intolerance or a wheat sensitivity or allergy.

Note: as with all grains, pearled farro will take less time to cook than semi-pearled, which will take less time to cook than whole.

Cooking time: 25-40 minutes. Liquid per cup of grain: 2 cups

How to cook farro: Combine with water in a pot and bring to a boil. Reduce heat to low, cover and simmer for up to 40 minutes, or until grains are tender and have absorbed all of the liquid.

grain stew

Farro and Chicken Stew

Ingredients

  • 1 cup semi pearled farro
  • 2 cups water
  • 1 1/2 pounds skinless, boneless chicken breast halves
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chopped onions (2 large)
  • 2 cups chopped zucchini (2 small)
  • 1 cup chopped carrots (2 medium)
  • 2 chopped celery stalks
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1 14 ½ ounce can diced tomatoes, undrained
  • 1 6 ounce can tomato paste
  • Parmesan cheese (4 ounces), grated

Directions

Rinse farro. In a medium saucepan bring 2 cups water to boiling. Stir in the farro. Return to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until farro is tender. Drain.

In a large skillet bring the 3 cups of chicken broth to boiling. Add the chicken breasts, salt and pepper. Reduce heat. Simmer, covered, for 12 to 15 minutes or until no longer pink (165 degrees F). Using a slotted spoon, transfer chicken to a cutting board. Cool slightly. Coarsely chop or shred chicken. Set aside. Reserve broth.

In a 4-quart Dutch oven heat the olive oil and add the onions, zucchini, celery and carrots. Cook for 5 minutes or until tender. Stir in oregano and crushed red pepper. Stir in reserved broth, tomatoes and tomato paste. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in cooked farro and chopped or shredded chicken. Cook and stir until heated through. Top with grated cheese.

grains casserole

Breakfast Polenta Casserole

Ingredients

  • 1/4 cup red onion (1 small), diced small
  • 1 1/4 cups unpeeled Yukon gold potatoes (1 large), diced small
  • Salt
  • Freshly ground black pepper
  • 6 ounces Italian pork sausage, casings removed
  • 3 cups water
  • 1 cup coarse polenta
  • 1 teaspoon Italian seasoning
  • 5 large eggs
  • 2 tablespoons olive oil, divided
  • 1/2 cup grated Parmesan cheese
  • 2/3 cup shredded sharp cheddar cheese

Directions

The night before serving:

Heat 1 tablespoon of olive oil in a medium skillet and sauté the onions over medium-low heat until golden brown. While the onions are cooking, steam the potatoes in a small amount of water in a covered pot until they are tender.

Add the steamed potatoes to the onions, season with salt and pepper and cook the potato/onion mixture until the potatoes are browned. Set aside in a covered bowl.

Cook the sausage, breaking it up as it cooks, until it is no longer pink. Drain and cool. Refrigerate the onion-potato mixture and the sausage separately overnight.

The next morning:

Preheat the oven to 350°F.

To prepare the polenta,

Bring 3 cups of water to a boil. Whisk in the polenta, Italian seasoning and a ½ teaspoon of salt. Cook the mixture over low heat, stirring occasionally, until thick and smooth (approximately 7 minutes).

Pour the polenta into an ungreased 9×13-inch baking dish. It will firm up as you scramble the eggs.

Beat the eggs in a small bowl and season with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Pour in the eggs and scramble them until slightly firm but still wet. Remove from the heat. (The eggs will finish cooking in the oven.)

Spread the potato mixture, sausage, Parmesan and cheddar over the polenta. Pour the eggs on top of the entire dish. Bake until heated through and the cheese is melted and bubbly, about 15-20 minutes. Cool slightly and serve.

grains peppers

Farro-Stuffed Peppers

Ingredients

  • 1 (14 ½) ounce can vegetable broth
  • 1 cup farro
  • 1 cup water
  • 1 ½ cups corn
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 cup sliced green onions
  • 1 cup chopped zucchini
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 ounces fontina cheese, shredded (2 cups)
  • 1/2 cup snipped fresh basil
  • 4 large red sweet peppers

Directions

In a medium saucepan combine broth, farro and water. Bring to boiling. Reduce heat, cover, and simmer about 30 minutes or until farro is tender. Drain farro, reserving 1/2 cup of the cooking liquid; set both the farro and cooking liquid aside.

Preheat oven to 400 degrees F.

In a large skillet heat the oil over medium heat. Stir in the Italian seasoning. Add corn and green onions. Cook for 2 minutes, stirring occasionally. Add zucchini and cook for 2 minutes more. Stir in reserved farro, salt and black pepper; cool slightly. Stir in 1/2 of the cheese and 1/2 of the basil.

Cut peppers in half lengthwise. Remove and discard seeds and membranes from the peppers. Fill pepper halves with the farro mixture. Place stuffed peppers in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into the dish around the peppers. Cover dish with foil.

Bake for 30 minutes. Remove foil. Sprinkle with remaining cheese. Bake, uncovered, about 15 minutes more or untilthe  peppers are crisp-tender and cheese is melted. Sprinkle with remaining basil.

grains risotto

Brown Rice Risotto

Add your favorite ingredients, if you wish.

Ingredients

  • Salt
  • 1 cup short-grain brown rice
  • 3 tablespoons olive oil
  • 1 medium onion or large shallot, chopped
  • Black pepper
  • 1/2 cup dry white wine
  • 4 cups any chicken or vegetable stock
  • 1/2 cup grated Parmesan, optional
  • 1/2 cup chopped fresh basil or parsley

Directions

Bring medium pot of water to a boil and add salt to taste. Stir in brown rice, adjust heat so that water bubbles steadily, and cook without stirring, until rice is swollen and half-tender, 10 to 15 minutes. Drain. (Alternate, soak rice in water to cover overnight. Drain)

Put oil in a large, deep skillet over medium heat. When it’s hot, add the onion or shallot and cook, stirring occasionally, until it softens, 3 to 5 minutes. Add rice and cook, stirring occasionally, until it is glossy and coated with oil, about 5 minutes. Sprinkle with salt and pepper; add the wine. Stir and let liquid come to a boil. Reduce heat slightly.

Begin to add the stock, about ½ cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. Keep the heat medium to medium-high and stir frequently.

When rice is just about tender and mixture is creamy, add the Parmesan, then taste and add more salt or pepper (or both) if necessary. Garnish with basil or parsley and serve.

grain oie

Italian Pastiera (Wheat Berry Pie)

Pastry

  • 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 7 tablespoons very cold unsalted butter
  • 4 eggs
  • 1 tablespoon grated lemon rind
  • 3 or 4 tablespoons icy water as needed

Directions

Put the flour, sugar and salt in a food processor bowl fitted with the metal blade. Pulse to mix the dry ingredients.

Cut the butter into 1/2 inch cubes and drop them in through the feed tube along with the lemon zest and pulse the machine in short bursts, about 10 times. The mixture should be crumbly.

Put in the eggs and pulse a few times to mix the eggs into the dry ingredients.

Sprinkle 3 tablespoons of water on top of the dough. Pulse 6 times for just a second or two. The dough should resemble cottage cheese. Pick up some dough and press it together. If it doesn’t hold together, add another teaspoon of water until the dough holds together.

Scrape the dough onto a floured board and knead to form a smooth, tight dough.

Press into a flat disc and wrap the dough in plastic. Refrigerate for a few hours before using.

Filling

  • 32 oz. ricotta, drained
  • 2 eggs, beaten
  • 1/2 cup sugar
  • 1 tablespoon orange flower water (or orange flower oil)
  • 1/2 cup minced candied citron, lemon peel and orange peel
  • 1/3 cup hulled wheat berries soaked overnight and boiled in lightly salted water for about 30 minutes or until tender. (Use pearl barley or cooked rice if you can’t get the wheat berries.)

Directions

Put the ricotta, eggs, sugar and orange flower water in a large bowl and mix the ingredients well.

Mix in the candied fruit and wheat berries.

To Assemble the Pastiera

Butter and flour a 9 inch springform pan.

Cut off about 1/3 of dough and set aside.

With a rolling-pin, roll out the remaining pastry dough to about 15 inches in diameter. It should be about 1/8 inch thick. Flour the board and top of the dough to avoid the dough sticking to either the board or the rolling-pin.

Place the dough in the pan to fully cover the bottom and sides.

Cut off any excess dough from the pan rim. If the dough breaks just patch it.

Pour in the ricotta mixture.

Tap the pan on the board to ensure the filling is well settled.

Roll out the reserved dough into a 9×12 inch rectangle (the pastry should be about an 1/8 inch thick) and cut 1/2 inch lattice strips on a diagonal.

Loosely place the lattice on top of the ricotta mixture. (You can brush a beaten egg wash on the lattice and rim crust to get a more golden color.)

Bake in a 350 degree oven for about 45 minutes or until the ricotta filling is well set and a skewer place in the center comes out dry. Rotate the pastiera once to ensure even baking.

Dust the top with confectioners sugar. Serve at room temperature.


 

freezing3With a little pre-planning, you can stock your freezer with family friendly weeknight dinners, easy sauces and sides, quick dessert toppings and breakfast options. You can also preserve the late summer and fall fruits and vegetables by freezing.

Freezing slows down bacterial growth, but doesn’t kill it, so start with good quality produce. There’s nothing more disappointing than spending your time and money to freeze food and have to throw it away when it doesn’t taste good.

Foods That Freeze Well

  • Meat, poultry and fish all can be frozen with success. Raw meat is preferable for long storage because it doesn’t dry out or get freezer burn as fast as cooked meat.
  • Breads and baked goods can freeze and do well in the freezer. This includes cakes, pies, muffins, bagels, quick and yeast breads both as dough/batter or baked, cookies raw or baked and pizza dough raw or baked.
  • Butter and margarine freeze well.
  • Beans can save you money, if you buy dry beans then soak and cook them yourself instead of buying the canned variety.
  • Rice can also freeze and cooking it ahead can save time.

Foods That Can Freeze But Will Change In Texture

  • Fruits and vegetables all soften and those with high water content do not freeze well. Fruit that still has ice crystals can be eaten as is after thawing but most fruits and veggies should be used for cooking after being frozen.
  • Potatoes freeze well and make quick side dishes, however they must be cooked before freezing to insure they don’t turn black.
  • Pastas will become much softer after they are frozen and should only be cooked about three-quarters of the recommended time. Also pastas frozen in liquid or sauce will absorb much of the sauce.
  • Milk and dairy products can be frozen but may separate after being frozen. Cheese will become crumbly and hard to slice but is fine for cooking or melting.
  • Herbs lose their texture but retain their flavor. Frozen herbs can be used for cooked dishes but not for garnishes.
  • Raw eggs removed from their shells can be frozen but should be mixed with a bit of salt or sugar to keep them from turning rubbery.
  • Cooked eggs that are scrambled freeze well. Boiled eggs don’t do as well because the whites get rubbery.
  • Fried foods lose their crispness but do ok when reheated in the oven.
  • Salty, fatty items, such as bacon, sausage, ham, hot dogs, some lunch meats and some fish do not last long in the freezer. The USDA only recommends freezing these items for 1-2 months. The salt causes fat to go rancid in the freezer. If it looks or smells ‘off’ toss it.

Foods That Don’t Freeze Well

  • Cornstarch looses it’s thickening power. Use a roux made of butter and flour (or rice flour if you’re gluten-free) instead to thicken your casseroles.
  • Gelatin weeps or loses water.
  • Vegetables such as lettuces, celery, radishes and cucumbers become  watery.
  • Melons get very soft and lose much of their juice. They can still be used for smoothies but generally are not good frozen.
  • Meringue toppings become tough and rubbery.
  • Custards and cream puddings can separate.
  • Mayonnaise tends to separate.
  • Crumb toppings for things like casseroles or desserts can become soggy.
  • Egg white based icing or frosting can become frothy or weep.
Freezer Burn - Meat

Freezer Burn – Meat

Freezer Burn - Fruit

Freezer Burn – Fruit

Tips for Frozen Foods

  • Before freezing hot food, it’s important to let it cool down. Heat will raise the temperature of the freezer and the food will not freeze uniformly; the outer edges of the hot dish will freeze hard quickly, while the inside might not cool in time to prevent spoilage.
  • Poorly wrapped foods run the risk of developing freezer burn and unpleasant odors from other foods in the freezer. Use only specialty freezer wrappings: they should be both moisture-proof and vapor-proof.
  • Leave as little air as possible in the packages and containers. When freezing liquids in containers, allow a small amount of headroom for expansion. When using freezer bags, be sure to remove as much air as possible before sealing.
  • Use rigid containers with an air-tight lids and keep the sealing edge free from moisture or food to ensure proper closure.
  • Write the name of the dish and the date on the package with a marker.
  • In many cases, meats and fish wrapped by the grocer or butcher need no extra attention before freezing. However, meat wrapped on Styrofoam trays with plastic wrap will not hold up well to freezing. If the food you want to freeze was not specially wrapped, then re-wrap them at home.
  • Freeze in small containers with no more than a 1-quart capacity to ensure that freezing takes place in a timely manner (i.e., within four hours). Food that is two inches thick will take about two hours to freeze completely.
  • A temperature of 0 degrees F (-18 degrees C) is best for maintaining food quality.
  • With the exception of muffins, breads and other baked goods, do not thaw foods at room temperature. Bacteria can grow in the thawed portion of prepared foods, releasing toxins that are unsafe to eat even after cooking. To ensure that your food is safe to eat, thaw overnight in the refrigerator.

This information below lists recommended storage times for popular pre-cooked foods–casseroles, soups, lasagna–to ensure high-quality results:

Type of Food

  • Tomato/vegetable sauces 6 months
  • Meatloaf (any type of meat) 6 months
  • Soups and stews 2-3 months
  • Poultry and Meat Casseroles 6 months
  • Poultry (cooked, no gravy) 3 months
  • Poultry (with gravy/sauce) 5-6 months
  • Meatballs in sauce 6 months
  • Pizza dough (raw, homemade) 3-4 weeks
  • Muffins/quick breads (baked) 2-3 months

Recipes below give you some ideas of all the different ways frozen meals can be put together to save you time in the future.

freezing

Freezer Corn Saute

Ingredients

  • 1/2 cup butter, softened
  • 2 tablespoons snipped fresh chives
  • 2 tablespoons snipped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 14 ears of corn, husks and silks removed
  • 3/4 cup finely chopped red or green bell pepper (1 medium)
  • 1/2 cup finely chopped sweet onion (1 medium)
  • Four 1-quart freezer ziplock bags

Directions

In a small bowl combine butter, chives, parsley, salt and black pepper. Shape mixture into a 5-inch log. Wrap in waxed paper or plastic wrap. Freeze about 1 hour or until firm.

In a covered 8-quart pot cook corn in enough boiling water to cover for 3 minutes; drain. Plunge corn into two extra-large bowls of ice water. Let stand until chilled. Cut kernels from cobs. (There should be about 7 cups.)

Line two 15x10x1-inch baking pans with parchment paper or foil. Spread corn kernels, bell pepper and onion in an even layer in the prepared pans. Freeze, loosely covered, about 2 hours or until nearly firm.

Divide vegetables evenly among four 1-quart freezer bags. Cut butter log into eight slices. Add 2 slices of butter to each bag. Squeeze air from bags; seal and label. Freeze for up to 6 months.

To reheat each portion

Transfer frozen vegetable mixture to a medium saucepan or skillet. Cook, covered, over medium heat for 10 to 12 minutes or until butter is melted and vegetables are heated through, stirring occasionally.

freezing7

Eat Twice Lasagna

Ingredients

  • 1 package (16 ounces) lasagna noodles
  • 3 pounds ground turkey or beef
  • 3 jars (26 ounces each) spaghetti sauce or 10 cups homemade sauce
  • 2 eggs, lightly beaten
  • 1-1/2 pounds ricotta cheese
  • 6 cups (24 ounces) shredded mozzarella cheese, divided
  • ¼ cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup grated Parmesan cheese

Directions

Cook noodles to the al dente stage. Don’t overcook. The pasta will have additional cooking time in the oven. Drain and place noodles on clean kitchen cloths.

In a Dutch oven, cook turkey or beef over medium heat until no longer pink; drain. Pour into a large mixing bowl and stir in the spaghetti sauce.

In another large bowl, combine the eggs, ricotta cheese, 4-1/2 cups mozzarella cheese, parsley, salt and pepper.

Spread 1 cup meat sauce in each of two greased 13-in.x 9-in. baking dishes.

Layer each with three noodles, 1 cup ricotta mixture and 1-1/2 cups meat sauce. Repeat layers twice.

Top with Parmesan cheese and remaining mozzarella cheese.

Cover and freeze one lasagna for up to 3 months. Cover and bake remaining lasagna at 375°F for 45 minutes.

Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

To use frozen lasagna

Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover with foil and bake at 375°F for 60-70 minutes or until heated through. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Yield: 2 lasagnas (12 servings each).

freezing4

Blueberry Oatmeal Pancakes

You can freeze these in single-serving portions (in ziploc bags) and reheat in the microwave for a quick breakfast.

Ingredients

  • 3 1/3 cups self rising flour
  • 1 1/3 cups old-fashioned rolled oats
  • 4 tablespoons brown sugar
  • 1/2 teaspoon baking soda
  • 2 cups plain Greek yogurt
  • 2 cups milk
  • 8 tablespoons unsalted butter, melted
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups blueberries
  • Maple syrup or maple flavored yogurt, for serving

Directions

In a large bowl, combine flour, oats, sugar and baking soda.

In another bowl, whisk together yogurt, milk, butter, vanilla and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.

Lightly coat a griddle or nonstick skillet with nonstick spray or brush with oil. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on the top and the underside is nicely browned, about 2 minutes. Turn and cook pancakes on the other side, about 1-2 minutes longer.

freezing5

Frozen Spinach and Feta Stuffed Chicken Breasts

What is great about this recipe is that the chicken can be cooked without defrosting first.

Makes 12

Ingredients

  • 12 boneless skinless chicken breast halves (not cutlets)
  • Salt and pepper
  • 6 oz reduced-fat cream cheese
  • 1 cup feta cheese
  • 4 cups baby spinach leaves, chopped fine
  • 12 quart sized freezer ziplock bags
  • 2 gallon sized ziplock bags

Directions

In a mixing bowl combine the chopped spinach, the cream cheese and feta.

Season chicken breasts with salt and pepper. Make a slit in the side of the chicken breast to create a pocket.

Fill each chicken breast with the cheese mixture.

Place each stuffed breast separately in a quart sized freezer ziplock bag. Squeeze out all the air in the bag before sealing.

Place 6 bags in a gallon freezer ziplock bag and the other six in another.Squeeze out the air and freeze.

To cook

Preheat oven to 350 degrees F. Remove as many chicken breasts as you need for dinner and place them in a baking dish coated with non-stick cooking spray. Bake, covered with foil, for one hour or until tender and no longer pink in the center.

freezing6

Kid Friendly Lemony Chicken Noodle Soup

8 servings

Ingredients

  • 2 tablespoons olive oil
  • 4 carrots and/or parsnips, cut into bite-size pieces
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1/2 teaspoon dried thyme
  • Kosher salt and black pepper
  • 2 pounds bone-in chicken breasts, skin removed
  • 6 cups low-sodium chicken broth
  • 1 cup small pasta
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Heat the oil in a large pot or Dutch oven over medium heat. Add the carrots and/or parsnips, celery, onion, thyme, 1½ teaspoons salt and ¼ teaspoon pepper. Cook, stirring frequently, until the vegetables are tender and just beginning to brown, 10 to 12 minutes.

Add the chicken, chicken broth and 4 cups water. Bring to a boil, reduce heat, and simmer until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and place on a cutting board. When it is cool enough to handle, shred the meat with 2 forks; discard the bones.

Meanwhile, add the pasta to the soup and simmer until al dente, 6 to 10 minutes. Add the chicken, lemon juice, and parsley and stir to combine.

This soup can be frozen in freezer-safe containers for up to 3 months. Freezing individual servings can be helpful for a quick lunch.

To reheat

Run the containers under warm water until the soup loosens from the container. Transfer to a pot and heat over medium, covered, stirring occasionally, until heated through.


July

The Declaration of Independence was the name adopted by the Continental Congress on July 4, 1776, which announced that the thirteen American colonies, then at war with Great Britain, regarded themselves as 13 newly independent sovereign states and no longer a part of the British Empire. They formed a new nation—the United States of America.

Times were much different when our founding fathers lived. They cooked over open wood fires and often had farms where they grew their own produce. Food was simpler for the,. but eating was a big part of their lives. What kinds of food did our founding fathers eat?

Thomas Jefferson was known for his culinary adventurousness. He was an avid gardener and trained his kitchen staff in French cooking techniques. Almost all of our founding fathers lived on large farms. Thomas Jefferson, in particular, had a deep love for farming and he published many books about it. In his Garden Book, he mentioned planting green beans often. Everyone knows the myth about George Washington and the cherry tree, but did you know that he actually had a cherry orchard on his property? Both he and Thomas Jefferson cultivated cherry trees on their land.

Seafood in general was popular amongst the founding fathers. Most of them spent a lot of their working lives near large bodies of water. Even though they enjoyed all seafood, oysters were by far their favorites. Martha Washington, the first First Lady, included many recipes for oysters in her cookbook, The Martha Washington Cookbook.

Benjamin Franklin loved turkey so much that he suggested it should be our national symbol. The bald eagle won that fight, but turkey continued to be popular. Dolley Madison, the fourth president’s wife, introduced ice cream to the United States in 1812, when she served it at her husband’s inaugural ball.

It’s common knowledge that George Washington had dental issues. For most of his life he wore dentures, so he often couldn’t chew foods properly. Because of this, he preferred soft, easy-to-eat foods. Cornmeal cake was one of his favorites. George Washington also brewed his own beer. He included molasses in his recipe.

John Adams, the second president, had a relatively simple palate. He preferred boiled meals with nothing too elaborate added. His wife, however, liked to cook more interesting meals. Each year, Abigail Adams would make apple pandowdy, which is very similar to apple pie, from the harvest from their orchard. Apple cider was John Adams’ drink of choice. It was also made from the apples that grew in his orchard and he drank at least one pint of cider before nine in the morning.

The colonists were not fond of eating fresh fruits and vegetables. In fact, they were considered unappetizing. Most of the time, a lot of sugar was added to the cooking water to make the vegetables more palatable to their taste.

Today, Independence Day, a national holiday, is commonly associated with fireworks, parades, barbecues, carnivals, fairs, picnics, concerts, baseball games, family reunions and political speeches and ceremonies in addition to various other public and private events celebrating the history, government and traditions of the United States.

Get Together Menu for 12

July 3

Caprese Kabobs

Ingredients

  • 24 grape tomatoes
  • 12 cherry-size fresh mozzarella cheese balls
  • 24 fresh basil leaves
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar

Directions

On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate.
In a small bowl, whisk the oil and vinegar together and drizzle over the kabobs just before serving. Yield: 12 kabobs.

July 4

Marinated Cheese with Peppers and Olives

Ingredients

  • 16 ounces cheddar cheese, cut into 3/4-inch cubes
  • 2 medium sweet red bell peppers, cut into 3/4-inch pieces
  • 2 cans (6 ounces each) pitted ripe olives, drained
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon white vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano

Directions

In a large bowl, combine all the ingredients and mix gently. Refrigerate, covered, at least 4 hours or overnight. Yield: 12 servings.

July 1

Southern Style Shrimp Boil

12 servings

Ingredients

  • 4 pounds small red potatoes
  • 2 pounds Italian sausage (hot or sweet or a combination), sliced into 2-inch pieces
  • 6-8 corn on the cob, husks and silk removed, each cob cut into three portions
  • 1/4 cup seafood seasoning (such as Old Bay)
  • 4 pounds shrimp, peeled if desired
  • Chopped parsley for garnish

Directions

Place potatoes and sausage in the bottom of a large stockpot. Fill with 6 quarts cold water. Stir in the seafood seasoning, cover and bring to a boil; cook 10 minutes.
Remove the lid and carefully add the corn; cover and cook 10 minutes. Stir in shrimp and cook 2 minutes, or until the shrimp turn pink and are cooked through. Drain.
Arrange on a large platter and garnish with chopped parsley.

July 2

Old-Fashioned Coleslaw

12 servings

Ingredients

  • 4 cups shredded green cabbage
  • 3 cups shredded red cabbage
  • 1 cup shredded carrot
  • 1 cup light mayonnaise
  • 1/2 cup reduced-fat sour cream
  • 3/4 cup buttermilk
  • 2 tablespoons yellow mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

In a large bowl, stir together the green cabbage, red cabbage and carrots. In a medium-size bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard, salt and pepper.
Fold the mayonnaise mixture into the vegetables and stir until well combined. Cover and refrigerate 4 hours or overnight.

July 5

Blueberry-Lemon Sorbet

Serves 12

This fat-free, all-fruit sorbet adds lemon for refreshing tartness. For a smoother texture, strain the blueberries through a fine-mesh sieve before freezing. For a blueberries-and-cream variation, substitute milk or cream for the juice, omit the lemon and add 1 cup Greek yogurt.

Ingredients

  • 1/2 cup apple juice or white grape juice
  • 1/2 cup organic honey
  • 36 ounces fresh blueberries (divided)
  • 2 lemons
  • 1/4 teaspoon salt

Directions

In a small saucepan, warm the juice and add the honey; stir until completely dissolved.
Combine with 6 cups blueberries in a food processor and purée until smooth. Strain, if desired.
Zest and juice the lemons. Add lemon juice and salt to the blueberry mixture and pulse to combine. Pour into a prepared ice-cream-maker canister, stir in all but 2 teaspoons of the lemon zest and freeze according to the manufacturer’s directions.

To serve, place one scoop in each serving dish and garnish with remaining lemon zest and remaining blueberries. Serve immediately.



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