Category

main dish

Linguine with Carrot Ribbons and Lemon-Ginger Butter

By | carrots, main dish, posts, vegetarian
DateThursday, April 12, 2012 at 10:16AM

Servings: 2-3

Ingredients
4 long slender carrots (about 9 ounces total), peeled
1/4 cup (1/2 stick) butter
1 Tbsp (packed) finely grated lemon peel
1 Tbsp minced peeled fresh ginger
2 yellow or orange bell peppers, cut lengthwise into 1/4-inch strips
8 oz whole wheat linguine
2/3 cup freshly grated Parmesan cheese
1 1/2 Tbsp fresh lemon juice

Preparation
Run vegetable peeler down length of each carrot, shaving into ribbons. Melt butter in heavy large skillet over medium heat. Add lemon peel and ginger; stir 1 minute. Add carrots and bell peppers. Sauté until just tender, about 5 minutes. Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup reserved cooking liquid, cheese, and lemon juice to skillet. Toss until sauce coats pasta, adding more cooking liquid if dry. Season to taste with salt and pepper. Serve.

Fresh Fruit Crepes

By | dessert, main dish, peaches, posts, vegetarian

Servings: 6
Serve these crepes for brunch or as a light dessert. Mix up the fruit based on what’s available and in season.

Ingredients

Fruit Topping
1⁄4 cup brown sugar juice of 1 lime
2 cups sliced fresh strawberries
1⁄2 cup fresh peaches

Crepes
1 cup low-fat ricotta cheese
2 Tbsp brown sugar
1⁄4 tsp cinnamon
6 (6-inch) flour tortillas
2 tsp margarine

Preparation
Combine brown sugar and lime juice in a small bowl; stir to dissolve sugar. Stir in fruit and set aside. To prepare crepes, combine cheese, brown sugar, and cinnamon in a small bowl. Spoon an even amount of mixture on half of each tortilla; fold over to enclose filling. Melt 1 teaspoon margarine in a large skillet over medium heat. Place 3 of the filled tortillas in the skillet and cook for several minutes on each side until crisp and lightly browned. Repeat with remaining margarine and tortillas. Spoon fruit topping over crepes and serve while hot.

Source
Champions for Change

Fresh Fruit Crepes

By | dessert, main dish, peaches, posts, vegetarian
DateTuesday, April 17, 2012 at 11:25AM

Servings: 6
Serve these crepes for brunch or as a light dessert. Mix up the fruit based on what’s available and in season.

Ingredients

Fruit Topping
1⁄4 cup brown sugar juice of 1 lime
2 cups sliced fresh strawberries
1⁄2 cup fresh peaches

Crepes
1 cup low-fat ricotta cheese
2 Tbsp brown sugar
1⁄4 tsp cinnamon
6 (6-inch) flour tortillas
2 tsp margarine

Preparation
Combine brown sugar and lime juice in a small bowl; stir to dissolve sugar. Stir in fruit and set aside. To prepare crepes, combine cheese, brown sugar, and cinnamon in a small bowl. Spoon an even amount of mixture on half of each tortilla; fold over to enclose filling. Melt 1 teaspoon margarine in a large skillet over medium heat. Place 3 of the filled tortillas in the skillet and cook for several minutes on each side until crisp and lightly browned. Repeat with remaining margarine and tortillas. Spoon fruit topping over crepes and serve while hot.

Source
Champions for Change

Linguine with Carrot Ribbons and Lemon-Ginger Butter

By | carrots, main dish, posts, vegetarian
DateThursday, April 12, 2012 at 10:16AM

Servings: 2-3

Ingredients
4 long slender carrots (about 9 ounces total), peeled
1/4 cup (1/2 stick) butter
1 Tbsp (packed) finely grated lemon peel
1 Tbsp minced peeled fresh ginger
2 yellow or orange bell peppers, cut lengthwise into 1/4-inch strips
8 oz whole wheat linguine
2/3 cup freshly grated Parmesan cheese
1 1/2 Tbsp fresh lemon juice

Preparation
Run vegetable peeler down length of each carrot, shaving into ribbons. Melt butter in heavy large skillet over medium heat. Add lemon peel and ginger; stir 1 minute. Add carrots and bell peppers. Sauté until just tender, about 5 minutes. Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup reserved cooking liquid, cheese, and lemon juice to skillet. Toss until sauce coats pasta, adding more cooking liquid if dry. Season to taste with salt and pepper. Serve.

Tortilla Pizzas

By | broccoli, corn, main dish, posts, spinach, vegetarian

Servings: 6
Chili peppers and taco sauce gives this pizza a spicy twist.

Ingredients
12 small corn or flour tortillas
Vegetable oil or margarine
1 (16-ounce) can refried beans
1⁄4 cup chopped onion
2 ounces fresh or canned green chili peppers, diced
6 Tbsp red taco sauce
3 cups chopped vegetables, such as broccoli, spinach or red bell pepper
1⁄2 cup (2 ounces) shredded part-skim mozzarella cheese
1⁄2 cup chopped fresh cilantro (optional)

Preparation
Brush one side of each of two tortillas with water. Press the wet sides of the tortillas together to form a thick crust for the pizza. Brush the outside of the tortillas with a small amount of oil or margarine. Evenly brown both sides in a heated frying pan. Repeat with the rest of the tortillas. Set aside. Heat refried beans, onion and half of the chili peppers together in a medium saucepan, stirring occasionally. Remove from heat. Spread about 1⁄3 cup of the bean mixture on each tortilla pizza. Sprinkle with 1 tablespoon taco sauce, then top with 1⁄2 cup of the chopped vegetables, 1 teaspoon chili peppers and 1 tablespoon cheese for each pizza. Return to frying pan and heat until cheese melts. Top with cilantro, if desired. Serve immediately.

Source
Champions for Change

Fresh Fruit Crepes

By | dessert, main dish, peaches, posts, vegetarian
DateTuesday, April 17, 2012 at 11:25AM

Servings: 6
Serve these crepes for brunch or as a light dessert. Mix up the fruit based on what’s available and in season.

Ingredients

Fruit Topping
1⁄4 cup brown sugar juice of 1 lime
2 cups sliced fresh strawberries
1⁄2 cup fresh peaches

Crepes
1 cup low-fat ricotta cheese
2 Tbsp brown sugar
1⁄4 tsp cinnamon
6 (6-inch) flour tortillas
2 tsp margarine

Preparation
Combine brown sugar and lime juice in a small bowl; stir to dissolve sugar. Stir in fruit and set aside. To prepare crepes, combine cheese, brown sugar, and cinnamon in a small bowl. Spoon an even amount of mixture on half of each tortilla; fold over to enclose filling. Melt 1 teaspoon margarine in a large skillet over medium heat. Place 3 of the filled tortillas in the skillet and cook for several minutes on each side until crisp and lightly browned. Repeat with remaining margarine and tortillas. Spoon fruit topping over crepes and serve while hot.

Source
Champions for Change

Pasta with Broccoli

By | broccoli, herbs, main dish, posts, vegetarian
DateThursday, April 12, 2012 at 10:45AM

Serving: 2-4

Ingredients
1/2 lb. whole wheat or whole grain pasta
1 bunch broccoli, florets and stems sliced thinly
1/4 cup olive oil
1 garlic clove
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh herbs of choice, minced, to taste (optional)

Preparation
Prepare pasta according to directions on package. In last minute of cooking pasta, add broccoli and cook until bright green. Drain pasta and broccoli. Heat olive oil in pan; add garlic and sauté for 2 minutes. Return pasta and broccoli to pot and toss with olive oil. Add cheese, salt and pepper.

Pasta with Fresh Herbs

By | herbs, main dish, posts, vegetarian
DateThursday, April 12, 2012 at 10:53AM

Servings: 2-4

Ingredients
1/2 pound uncooked whole wheat or whole grain pasta
1/4 cup olive oil or butter
4 cloves garlic, minced
3 Tbsp chopped fresh basil
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh marjoram
1 Tbsp chopped fresh parsley
Salt and pepper, to taste

Preparation
Cook pasta according to the package directions. Meanwhile, heat olive oil or butter over medium heat. Stir in the garlic, and cook for two minutes. Stir in the herbs. Drain the pasta, and transfer to a large bowl. Add the butter mixture, and toss. Season to taste with salt and pepper.

Eggplant Stacks

By | main dish, posts, tomatoes, vegetarian
DateMonday, April 9, 2012 at 2:41PM

Servings: 2-3

Ingredients
1 medium eggplant, sliced in 3/8 inch rounds (salted)
1 large Spanish yellow onion sliced in 1/4 inch rounds
2 tomatoes sliced in 3/8 inch rounds
2 Tbsp olive oil
Salt and pepper, to taste
10-12 large basil leaves
8 oz. crumbled feta cheese

Preparation
Trim stem and bottom of eggplant and slice into 10 rounds, 3/8 inch thick. Lay slices on a paper towel and sprinkle salt on them to allow water to drain from slices. Pat the slices dry and brush with olive oil. Brush onion rounds with olive oil. Either grill or brown in a skillet the onion and eggplant rounds. Set aside to cool. Take each eggplant round and top with an onion round. Then top with a slice of tomato. Salt and pepper to taste. Add a basil leaf on top of the tomato, sprinkle with crumbled feta cheese. Put on a cookie sheet and place under the broiler until the cheese melts and bubbles into the tomato. Serve hot.

Source
thegutsygourmet.net 

Saute of Corn and Okra with Bacon Garnish

By | corn, main dish, posts

Servings: 3-4
Fresh corn from a farmers market or a farmstand will taste the sweetest.

Ingredients
4 slices bacon
1 Tbsp butter
1 1/2 cups of diced onions
3 cups okra, washed, trimmed, and sliced 1/2-inch thick
Salt and freshly ground black pepper, to taste
2 1/2 cups corn kernels, freshly cut from the cob

Preparation
Cook the bacon in a large skillet until crisp. Remove the bacon and reserve, leaving the rendered bacon fat in the skillet. Add the butter and onions and sauté for 2-3 minutes. Then add the okra and season well with salt and a few grinds of black pepper. Cook, stirring frequently, over moderate heat for 8 minutes or so until the okra is just becoming tender. Add the corn kernels and season. Continue cooking, stirring often, until the corn is tender, 3-4 minutes. Taste and correct seasoning if needed. Serve immediately with the reserved bacon slices crumbled over.