This one is from the Better Homes and Gardens One-Dish Dinners cookbook. I'm not sure how it fits the category, since it clearly uses more than one dish, but I don't care. It's a keeper, regardless!
For all the WW-ers out there, this dish is Core if you omit the raisins. (Or you can leave them in and count the points...)
2 medium onions, cut into thin wedges
2 cloves garlic, minced
1 tbsp olive oil
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
16 packaged, peeled baby carrots (about 3/4 cup)
2 medium zucchini, quartered and cut into 2-inch pieces
1/2 cup raisins
1/2 cup chicken broth
2-3 tsp curry powder
1/2 tsp ground cinnamon
1 1/2 cups couscous
In a large saucepan, cook onions and garlic in hot oil 3 minutes. Add chicken and carrots. Cook, uncovered, over medium heat 5 minutes, stirring often. Stir in zucchini, raisins, 1/2 cup broth, curry powder, 1/2 tsp cinnamon, and 1/2 tsp salt. Cover, cook 3-4 minutes or until chicken is no longer pink and vegetables are crisp-tender.
Meanwhile, in a medium saucepan bring 2 cups chicken broth and remaining cinnamon to boiling. Stir in couscous, cover. Remove from heat, let stand 5 minutes. Fluff lightly with a fork before serving.
To serve, divide the couscous among four plates. Spoon chicken and vegetable mixture over couscous. If desired, garnish with 1/4 cup toasted slivered almonds. (ME: the almonds are also not Core, obviously.)
NI: 500 calories, 8 g total fat (2 g saturated), 13 g fibre.
Monday, March 26, 2007
Avocado and Polenta Salad
~1 - 2 slices pre-made polenta
~1 - 2 avocadoes
~1 med tomato
~1 yellow pepper
~1/2 sweet onion
~1 jalapeno pepper
~fresh lime juice
Pan fry the polenta in a little olive oil. While the polenta is cooking, mix all the other ingredients in a large bowl. Serve over the hot polenta.
~1 - 2 avocadoes
~1 med tomato
~1 yellow pepper
~1/2 sweet onion
~1 jalapeno pepper
~fresh lime juice
Pan fry the polenta in a little olive oil. While the polenta is cooking, mix all the other ingredients in a large bowl. Serve over the hot polenta.
Friday, March 23, 2007
Pasta with Peanut Butter, Broccoli, and Pepper Sauce
From Vegweb.com. This is an all-time favourite, but it's definitely not a first-date sort of dish! In addition to all the spice, you should also note the presence of raw garlic. This one is not for the faint of heart!
1/2 lb broccoli flowers and thin stems
1 red pepper, diced
3 cloves garlic, crushed
4 tbsp peanut butter
3 tbsp hot water
1 tsp cayenne pepper
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp wine vinegar
Pasta for 2 (fusilli or penne)
Start boiling the water for pasta.
Mix all but the vegetables (and pasta!) to make cold sauce.
When the pasta is 2 minutes away from being done, add the vegetables to the pasta water.
Drain the pasta and veggies, mix with sauce and serve.
1/2 lb broccoli flowers and thin stems
1 red pepper, diced
3 cloves garlic, crushed
4 tbsp peanut butter
3 tbsp hot water
1 tsp cayenne pepper
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp wine vinegar
Pasta for 2 (fusilli or penne)
Start boiling the water for pasta.
Mix all but the vegetables (and pasta!) to make cold sauce.
When the pasta is 2 minutes away from being done, add the vegetables to the pasta water.
Drain the pasta and veggies, mix with sauce and serve.
Panzanella
Source: Mollie Katzen's Vegetable Heaven
If you use the right type of bread and the freshest, ripest, tomatoes, the texture will be fantastic: crunchy, chewy, and juicy all at the same time. This is a great dish for a potluck picnic or a late summer party.
1/2 pound crusty country-style bread
1/3 cup minced red onions (or 3-4 scallions, chopped)
4 cups chopped ripe tomatoes (about 2 pounds)
1 medium-sized cucumber, peeled, seeded, and chopped
1/2 cup (packed) torn basil leaves
1/3 cup chopped flat-leaf parsley
1 cup pitted, chopped olives (optional)
1 cup ricotta salata or feta cheese, crumbled
2 tsp minced garlic
4-6 tbsp extra virgin olive oil
3-4 tbsp wine vinegar
A big pinch of salt (omit if using feta cheese)
Freshly ground black pepper
Preheat the oven to 400F. Cut the bread into 1-inch slices and place them directly on a rack in the centre of the oven to toast for about 20 minutes, or until lightly browned. Remove from oven and set aside to cool.
Combine all the remaining ingredients in a large bowl.
Tear the toasted bread into bite-sized pieces, and distribute half of them over the bottom of a large oval gratin pan or a 9X13 inch baking pan. Pour half the tomato-vegetable-vinagrette mixture over the bread, then add a second layer of bread. Spread the remaining salad over the top, and cover tightly with plastic wrap.
Chill for at least an hour, to let the bread soak up the flavours and juices. Serve on small plates, or if it is very juicy, spoon it into bowls.
If you use the right type of bread and the freshest, ripest, tomatoes, the texture will be fantastic: crunchy, chewy, and juicy all at the same time. This is a great dish for a potluck picnic or a late summer party.
1/2 pound crusty country-style bread
1/3 cup minced red onions (or 3-4 scallions, chopped)
4 cups chopped ripe tomatoes (about 2 pounds)
1 medium-sized cucumber, peeled, seeded, and chopped
1/2 cup (packed) torn basil leaves
1/3 cup chopped flat-leaf parsley
1 cup pitted, chopped olives (optional)
1 cup ricotta salata or feta cheese, crumbled
2 tsp minced garlic
4-6 tbsp extra virgin olive oil
3-4 tbsp wine vinegar
A big pinch of salt (omit if using feta cheese)
Freshly ground black pepper
Preheat the oven to 400F. Cut the bread into 1-inch slices and place them directly on a rack in the centre of the oven to toast for about 20 minutes, or until lightly browned. Remove from oven and set aside to cool.
Combine all the remaining ingredients in a large bowl.
Tear the toasted bread into bite-sized pieces, and distribute half of them over the bottom of a large oval gratin pan or a 9X13 inch baking pan. Pour half the tomato-vegetable-vinagrette mixture over the bread, then add a second layer of bread. Spread the remaining salad over the top, and cover tightly with plastic wrap.
Chill for at least an hour, to let the bread soak up the flavours and juices. Serve on small plates, or if it is very juicy, spoon it into bowls.
Salmon with Fresh Tomato and Olive Sauce
Another One-Dish Dinners fave!
4 fresh or frozen salmon fillets, about 1 inch thick
1/4 tsp salt
1/4 tsp pepper
4 large ripe tomatoes, peeled, seeded, and chopped
1/4 cup halved, pitted, kalamata olives
1 tbsp olive oil
3 cloves garlic, minced
2 cups cooked whole-wheat pasta or couscous
2 tbsp shredded fresh basil
Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. Sprinkle fish with salt and pepper, set aside.
In a large skillet combine tomatoes, olives, olive oil, and garlic. Bring to boiling, add salmon fillets. Cover and simmer 8 - 12 minutes or until fish flakes easily with a fork. Remove fish from skillet, cover and keep warm.
Return tomato mixture to boiling, and reduce heat. Simmer, uncovered, about 5 minutes or until slightly reduced. To serve, divide pasta among four dinner plates. Top each serving with a piece of fish and some sauce. Sprinkle with shredded basil.
NI: 402 calories, 17 g total fat (3 g saturated fat), 3 g fibre
4 fresh or frozen salmon fillets, about 1 inch thick
1/4 tsp salt
1/4 tsp pepper
4 large ripe tomatoes, peeled, seeded, and chopped
1/4 cup halved, pitted, kalamata olives
1 tbsp olive oil
3 cloves garlic, minced
2 cups cooked whole-wheat pasta or couscous
2 tbsp shredded fresh basil
Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. Sprinkle fish with salt and pepper, set aside.
In a large skillet combine tomatoes, olives, olive oil, and garlic. Bring to boiling, add salmon fillets. Cover and simmer 8 - 12 minutes or until fish flakes easily with a fork. Remove fish from skillet, cover and keep warm.
Return tomato mixture to boiling, and reduce heat. Simmer, uncovered, about 5 minutes or until slightly reduced. To serve, divide pasta among four dinner plates. Top each serving with a piece of fish and some sauce. Sprinkle with shredded basil.
NI: 402 calories, 17 g total fat (3 g saturated fat), 3 g fibre
Avocado, Onion, and Chickpea Salad
This one comes from a website called http://www.touregypt.net/. I may just have to tour Egypt, if this is the kind of food they serve!
~1 can chickpeas
~1 - 2 ripe avocadoes, diced
~2 cups shredded cabbage
~1/2 cup sun dried tomatoes, chopped
~1 - 2 green onions, chopped
~1 - 2 tbsp fresh parsley, chopped
~1/2 cup extra virgin olive oil
~1/2 teaspoon salt
Place cabbage, chickpeas, tomatoes, and avocado in a large bowl. For dressing, blend onions, parsley, salt, and olive oil. Pour over salad.
Update, March 2009: I link to this recipe so often, I've created a tinyurl for it. http://tinyurl.com/favepotluck
~1 can chickpeas
~1 - 2 ripe avocadoes, diced
~2 cups shredded cabbage
~1/2 cup sun dried tomatoes, chopped
~1 - 2 green onions, chopped
~1 - 2 tbsp fresh parsley, chopped
~1/2 cup extra virgin olive oil
~1/2 teaspoon salt
Place cabbage, chickpeas, tomatoes, and avocado in a large bowl. For dressing, blend onions, parsley, salt, and olive oil. Pour over salad.
Update, March 2009: I link to this recipe so often, I've created a tinyurl for it. http://tinyurl.com/favepotluck
Butternut Squash and Black Bean Chili
This recipe comes from www.epicurious.com. Easy to make, healthy, and delicious - the Big Three criteria for a good recipe in my books! One warning, though. The original version says that this makes four main-course servings - I can only assume they mean four adolescent boys, or four farmhands who have been in the fields all day. It makes tons! But the good news is that it also freezes and reheats well, so you can make the full batch and have it for lunch or another dinner later on. Enjoy!
~~~~~~~~~~~~~~~~~~
2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve. Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.
~~~~~~~~~~~~~~~~~~
2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve. Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.
Subscribe to:
Comments (Atom)