Posted by Judy (a friend of the blog) on February 1, 2013
Ingredients:
2 eggplant, 1/4 inch slices
4 zucchini, 1/4 inch slices lengthwise
1 medium onion, medium mince
4 carrots, small mince
2 bell pepper, medium mince
1 large bag of kale, steamed
1/2 head of garlic, roasted
Fresh basil, sliced thinly
2 tsp. dried oregano
2 tsp. dried basil
Salt
Pepper
Nutmeg to grate on zucchini
1 jar of spaghetti sauce, your choice, or homemade
1 box no cook lasagna noodles
2 T butter
2 T flour
1 cup milk
1 1/2 cups shredded Parmesan
8 oz grated smoked cheddar cheese
Instructions:
Place eggplant slices on paper towel and salt. Let set, turn over, salt again and then pat dry. Season eggplant and zucchini with salt, pepper and nutmeg. Bake on cookie sheets in single layer for 10 minutes a side. Set aside. Sauté carrot, onion, bell pepper and 1 tsp. oregano and basil on medium heat in 2 T of olive oil until tender and translucent. Melt butter in small saucepan, add flour, and cook about 3 minutes. Add milk and smashed garlic and whisk until smooth and creamy. Add 1/2 cup Parmesan and all of the cheddar cheese and stir until melted. Put a layer of spaghetti sauce in bottom of 9 x 13 cake pan lined with aluminum foil and oiled. Layer noodles, sautéed vegetables, noodles, fresh basil, spaghetti sauce, remaining Parmesan cheese, remaining vegetables. Pour cheese sauce over entire top. Bake at 350 degrees for 35 minutes covered with foil, then remove for last 10 minutes, raise temperature to 400 degrees to brown top. Remove from oven and let set 15 minutes before slicing.
Posted by Jennifer (the student) on January 30, 2013
This is one of my all time favorite recipes. Something about it is so comforting.
Ingredients for the Polenta:
1 cups water
2 cups low-sodium vegetable broth
1 cup polenta
1 clove garlic, minced
1 tsp dried basil
sea salt, to taste
Ingredients for the Chickpeas:
1 TBSP olive oil
½ onion
2 cloves garlic, minced
15 oz can chickpeas, rinsed and drained
½ cup low-sodium vegetable broth
½ tsp dried basil
1 tsp lemon zest
1 tsp lemon juice
1 tsp cornstarch
¼ cup water
fresh ground pepper, to taste
Ingredients for Spinach:
1 TBSP olive oil
2- 6 oz bags of spinach
1 tsp lemon zest
1 tsp lemon juice
4 tsp pine nuts, lightly toasted
sea salt, to taste
Instructions:
In a large pot, bring water and vegetable broth to a boil and slowly stir in polenta, garlic and basil.
Season polenta with sea salt and keep warm until serving.
In a medium sauté pan over medium heat, add onion and olive oil and cook for about 3 minutes until onion begins to soften.
Add garlic and chickpeas and cook for a few minutes.
Add broth, basil and pepper and reduce heat to low and simmer for 5 minutes.
Add lemon zest and lemon juice. Mix cornstarch with water and add to the pan. Turn heat to medium-low and cook until slightly thickened. Keep warm until serving.
In a large sauté pan over medium heat, add olive oil and start adding spinach, little by little. Until it cooks down.
Add lemon zest, lemon juice, sea salt and pine nuts and combine.
Serve with a layer of polenta on the bottom, topped with spinach mixture and finish with a layer of the chickpea mixture.
Combine broth, fat free half and half, tomatoes, garlic, salt, pepper, and cilantro, and heat on medium heat until boiling. Bring the heat down to a simmer and add the chopped broccoli, heating until the broccoli is warmed through. Spoon out into bowls and top with parmesan cheese, if you wish.
Posted by Kumkum, RD (friend of the blog) on January 30, 2013
INGREDIENTS
12 oz package of extra firm tofu, drained
1 cup quick cooking oats
1 egg
½ cup finely chopped onion
½ cup finely chopped green onion
1 tsp minced ginger
1 TB minced garlic
1 TB finely chopped green chili
¼ cup finely chopped cilantro
1 TB lemon juice
1 tsp salt
2 TB olive oil
8 skewers
Drain additional liquid from the tofu by squeezing out the liquid, using cheese cloth. Mash tofu well and add oatmeal and all other ingredients except oil.
Form the mixture around 8 skewers.
Heat the griddle and place the kabobs carefully on the heating surface. Carefully turn to brown.
Serve with raw cut vegetables such as cucumber, onions, tomatoes, lemon wedges, etc.
Posted by Jennifer (the student) on January 29. 2013
A few years ago, I attended a boot camp and this recipe is from a friend I met at boot camp. I like this salad because it is very simple to make and is very tasty and satisfying. My favorite way to prepared this salad is with shredded chicken.
Makes 2 servings
Ingredients:
4 oz Paul Newman’s Light Raspberry Vinaigrette
3 oz Mandarin orange sections
2 oz pecan or almond pieces
1-2 apples, diced in ¼” pieces
1 bag of spinach
1 avocado, diced into ¼” pieces
¼ cup dried cranberries
¼ cup green onions. Sliced ¼”
1 ½ oz feta or blue cheese, crumbled
1-2 hard boiled eggs, sliced or chopped
Instructions:
Toss ingredients together.
Serve chilled.
Optional: Add additional chopped veggies and baked salmon, tuna or chicken.
Posted by Jennifer (the student) on January 29, 2013
This is a recipe from a gym friend and she makes a huge pot of soup at least once a month. She claims the soup is a cure all. This recipe is very forgiving, I usually clean out my pantry when I make this and I use what ever I have on hand. Also, this soup freezes well.
Ingredients:
3-4 Vidalia onions, chopped
2 tsp Olive Oil
8 cups fat free chicken or vegetable stock
8-16 cups water1/2 cup barley
¾ cup lentils
4-5 16 oz cans of beans (white, garbanzo, black, cannelli, etc)
16 oz can red kidney beans
6 oz tomato paste
26-28 oz cans Italian Tomatoes, pureed style
26-28 oz can chopped tomatoes
3 carrots, chopped
2 stalks of celery, chopped
3-4 zucchini, chopped
1 green bell pepper, chopped
½ of a head of white cabbage
3 ears of fresh corn, cut off the cobs
16 oz bag of frozen peas
16 oz frozen spinach
½ whole-wheat pasta (small size like alphabet or orzo)
½ cup fresh parsley, chopped
½ cup cilantro, chopped
2 TBSP cumin
1 TBSP oregano (or another spice you like)
salt and pepper, to taste
Instructions:
In large stockpot, sautéed onions in olive oil until translucent.
Pour stock into stockpot and add 8 cups of water (add additional water as needed through the cooking process)
Add barley and lentils to the stockpot and cook for 30 to 45 minutes.
Add beans, tomato paste, pureed tomatoes, chopped tomatoes, carrots, celery, zucchini, bell pepper and cabbage and cook for 30 to 45 minutes.
Add corn, peas, spinach, pasta, parsley, cilantro, cumin, oregano, salt and pepper and cook for at least 30 minutes.
Posted by Jennifer (the student) on January 24, 2013
When I stumbled upon Plain Chicken’s recipe for Sausage Rolls, I was immediately reminded of Pigs in a Blanket from my childhood. I printed the recipe and put it away for my winter break, thinking it would be a treat for us. We enjoyed the Sausage Roll Ups but fell in love with the Buttermilk Syrup, which I think has endless uses and would be a great replacement for maple syrup, if you are out of it and needed pancakes. 🙂
Posted by Jennifer (the student) on January 19, 2013
Welcome to our first “Dinner and a Movie” our new feature will preview a suggested movie along with recipes for a romantic dinner for 2.
Join us as we roll out the red carpet with Bowfinger and a dinner menu guaranteed to please your palette
Bowfinger is a good-hearted comedy about a wanna-be filmmaker, played by Steve Martin, who is trying to get his movie made. He fails to get a major star for his movie and decides to secretly shot the movie around him. I always root for the underdog and I always like stories about second chances and I guess that is why I enjoy this movie so much. This movie is funny, silly and sweet in fact, anytime I am sad about sometimes I watch this movies and it always lifts my spirits. The menu I created is loosely based on Bobby (played by Steve Martin) and Daisy’s (played by Heather Graham) first date.
¼ small ripe melon, sliced into wedges with skin removed
½ large tomato, sliced
1 avocado, sliced with skin removed
¼ cup goat cheese, crumbled
2 TBSP balsamic vinegar
2 TBSP olive oil
fresh ground pepper, to taste
sea salt, to taste
Instructions:
In a medium bowl, fill with ice water and add sliced onion. Cover with a handful of ice and set aside for 20 minutes. Drain and pat dry.
Meanwhile, slice melon into wedges with seeds and skin removed and set aside.
Slice tomatoes and avocado, set aside.
On two salad plates, arrange melon and tomatoes on the bottom of the plate.
Top with onion, avocado and goat cheese.
Drizzle both plates with balsamic vinegar and olive oil.
Sprinkle with salt and pepper.
Cheesy Garlic Cauliflower Bread
We love this recipe at my house. With a traditional Italian meal, they are usually full of simple carbs from white bread and pasta. My goals were to add more vegetables and still have great taste. This recipe would also be great as a pizza with toppings.
Prepare baking sheet by spreading a few drops of olive oil and topping with parchment paper or use a nonstick baking mat with a little olive oil on top.
Steam cauliflower florets on stovetop for about 15 minutes.
Place in ricer or in a mixing bowl and mash with masher.
Add cauliflower to a mixing bowl and combine with egg, Parmesan and Mozzarella.
Add oregano, crushed garlic and garlic salt, incorporated with cauliflower mixture.
Transfer this mixture to your baking sheet, using your hands to pat into a large rectangle.
Place in oven for 15 minutes.
In the meantime, melt butter with garlic in a saucepan.
10. Remove cauliflower bread from oven and spread butter with garlic on top of bread and top with Parmesan and Mozzarella cheeses.
11. Return to oven and remove once cheese has melted.
12. Slice and serve.
13. Enjoy!
Tips:
*I found that the cauliflower was full of moisture if used right after steaming. I think it was easier to work with when the cauliflower was steamed the day before.
*1 head of cauliflower will make about 3 cups. If you want to use the cauliflower all at once just triple the recipe or you can make it several times over the week.
*A ricer makes a finer consistency but mashing works just as well.
Old-Fashioned Meat Marinara
This recipe is one my mom collected long ago and it is a family favorite.
This makes 6 to 8 servings
Ingredients:
2 TBSP olive oil
3-5 cloves of garlic, finely minced
1 lb. ground beef
6 oz tomato paste
24 oz tomato puree
2 TBSP sugar
¼ tsp dried oregano
¼ tsp garlic powder
½ tsp dried onion
5 leaves of fresh basil, chopped
salt and pepper, to taste
¾ cup water
Instructions:
In a large stockpot, add olive oil and garlic. Sauté for about 2 minutes.
Add meat to stockpot and cook until meat is thoroughly cooked, about 7 to 10 minutes. Season with salt and pepper.
To meat mixture, add tomato paste, tomato puree, sugar, oregano, garlic powder, dried onion and basil. Combine and add water.
Let simmer for at least 2 hours, stirring occasionally.
Serve hot over your favorite pasta.
Enjoy!
Tips:
*This tastes better if you make it a day in advanced, which makes it easy for a movie date.
*I used whole-wheat pasta to add more fiber to the meal and I like the flavor just as much.
*I freeze half of this sauce for another meal.
Italian Hazelnut Cookies
These cookies can be made a day or two ahead, which makes them perfect for a movie date. They are crispy and light and taste great with the Nutella Hot Chocolate.
Pour hazelnuts on a baking sheet and toast for 9-10 minutes.
Remove nuts from the oven and let cool for a few minutes. Then with a clean dishtowel rub hazelnuts to remove the papery skins.
Preheat oven to 325 degrees and position the racks as close to the center as possible. Line 2 baking sheets with parchment paper or nonstick baking mats.
In a food processor, pulse hazelnuts and sugar until finely ground. Scrape into a large bowl.
In another large bowl, beat egg whites and salt with an electric mixer on high speed until stiff peaks form.
Using a rubber spatula, gently fold egg whites into nut mixture. Add vanilla and gently combined.
On the prepared baking sheets, measured batter into tablespoonfuls and drop on baking sheets 2 inches apart.
Bake for 25 to 30 minutes, until golden brown. Let cool on baking sheet for 5 minutes. Then gently transfer cookies to a wire to completely cool.
Tips:
* These cookies will keep up to a week, if stored in an airtight container.
Nutella Hot Chocolate
This hot chocolate is great with the hazelnut cookies recipe above and is perfect to snuggle up with someone special and watching a movie.
Ingredients for Hot Chocolate:
2 cups of milk (your favorite)
2 to 4 TBSP Nutella
1 to 2 TBSP Cocoa or Hot Chocolate Mix
A pinch of salt
Ingredients for Whipped Cream:
1 cup heavy whipped cream
1 TBSP sugar
½ tsp vanilla
Instructions for Hot Chocolate:
In a medium saucepan, whisk all hot chocolate ingredients until blended and hot.
Pour into a mug and top with homemade whipped cream.
Instructions for Whipped Cream:
In a medium mixing bowl, pour all ingredients and start to beat with an electric mixer on a low speed.
Gradually work up to high speed and beat until it is the consistency of whipped cream.
Tips:
* Place mixing bowl and beats in the freezer for 10 to 20 minutes before making the whipped cream. This will shorten the time it takes to make the whipped cream.
* Adjust the amount of Nutella and cocoa to your liking. I made it stronger and lighter and my favorite was the lighter version but it is up to you.
