Tomato Basil Soup

Ingredients

• 5 cloves
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 medium onions, finely chopped
• 2 lbs plum tomatoes, ripened and roughly chopped
• 2 cups vegetable stock
• 1/2 cup dry white wine
• 1/2 cup fresh basil, shredded and loosely packed
• Optional:  heavy cream 2 table spoons
• salt & freshly ground black pepper

Directions

1. Heat the oil and butter in a large saucepan until foaming.
   Add the onion and roasted garlic. Cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
   Stir in the chopped tomatoes, then add the stock, white wine and salt and pepper to taste.
   Bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, stirring occcasionally.
   Process the soup with the shredded basil in a blender or food processor, add back to pan
   Add the cream and heat through, stirring to a hot eating temp
   Check the consistency and add more stock if necessary, then season with salt and pepper.

Petite Lasangnas

Petite Lasagnas

recipe slightly adapted from Hungry Girl

(makes 12)

12 oz raw ground turkey

¼ tsp salt, divided

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

14.5 oz can crushed tomatoes, or tomato sauce

2 cloves garlic, minced

3 tsp dried oregano, divided

½ tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)

1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

Nutrition Info for 1 petite lasagna:

Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

http://www.canyoustayfordinner.com/2010/11/04/petite-lasagnas

Dijon braised brussels sprouts

These are my new favorite way to  eat.    Totally satisfying by themselves, and they're pretty.

Dijon-Braised Brussels Sprouts

Serves 4 as a side dish

1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don't fit in one layer, don't fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Remove the lid, and scoop out brussels. Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

Fried Avacados

Canola oil for frying
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

3. Sprinkle the avocado slices with the remaining ½ tsp salt.  Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.http://circle-b-kitchen.squarespace.com/food-and-recipes/2010/7/1/avocado-fries.html

Pepper corn Chowdar

directions

1.Coat a 4-quart Dutch oven with nonstick cooking spray. Preheat over medium for 1 minute. Add onion and leek; cook 5 minutes until tender, stirring occasionally.

2.Add corn; cook 5 minutes or until corn softens, stirring occasionally. Add one can of the chicken broth. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until corn is very tender. Remove from heat and cool slightly.

3.Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth. Return pureed corn mixture to Dutch oven.

4.Add remaining broth, the sweet pepper, 1/8 tsp. black pepper, cayenne pepper, and saffron. Heat through. Top with snipped fresh chives and/or additional ground black pepper. Makes 6 (1-1/3-cup) servings.

nutrition facts (Pepper-Corn Chowder)

• Servings Per Recipe 6,
 
• Calories 155,
 
• Protein (gm) 7,
 
• Carbohydrate (gm) 35,
 
• Fat, total (gm) 1,
 
• Polyunsaturated fat (gm) 1,
 
• Dietary Fiber, total (gm) 4,
 
• Sugar, total (gm) 8,
• Vitamin A (IU) 1118,
 
• Vitamin C (mg) 37,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
 
• Niacin (mg) 4,
• Pyridoxine (Vit. B6) (mg) 0,
 
• Folate (µg) 73,
 
• Sodium (mg) 323,
 
• Potassium (mg) 396,
• Calcium (DV %) 20,
 
• Iron (DV %) 1,
 
• Percent Daily Values are based on a 2,000 calorie diet

ingredients

• 1
  cup chopped onion
• 1
  leek, cleaned and chopped
• 5
  cups loose-pack frozen whole kernel corn
• 2
  14 ounce can reduced-sodium chicken broth
• 1
  medium red sweet pepper, chopped
• 1/8
  teaspoon ground black pepper
• 1/8
  teaspoon cayenne pepper
• 
  
• Snipped fresh chives and/or ground black pepper (optional
  
  
  http://www.bhg.com/recipe/stews/pepper-corn-chowder/

Stuffed Zucchini

Stuffed Zucchini

Ingredients:

1 tbsp sour cream or sour cream substitute
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper

Optional: bacon

Directions:

Preheat your oven to 400 (200C). Wash zucch and cut them in half.  Then soup out the seeds so they look like a boat.  Fry the onions in oil, then add the rest fill the Zucchs with filling and top with parm cheese (or not).  Put in oven for 20 minutes.  Eat. yum.

http://www.kayotic.nl/blog/stuffed-zucchini

Carrot Zucchini Bars

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Found on pinterest but adapted it to my liking 

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

• 2 eggs, slightly beaten
• 3/4 cup packed brown sugar
• 1/2 cup canola oil
• 1/3 cup honey
• 1.5 tsp vanilla
• 1 1/2 cups shredded carrot
• 1 1/3 cup shredded zucchini
• 1/2 cup chopped walnuts
• 1 2/3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp baking soda
• 1/2 tsp salt

Lemon Cream Cheese Frosting

• 1 (8 oz) pkg reduced fat cream cheese
• 1 cup powdered sugar
• 1 1/2 tsp lemon zest
• (the frosting was a little thick for me, next time I'll add some milk or cream.)

1. Preheat oven to 350 degrees F. Mix wet then add dry. Spread batter into an ungreased 13x9x2-inch baking pan.
2. Bake about 25 minutes Cool completely in pan on a wire rack.
3. Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy.