Thursday, June 28, 2012
May add oregano next time. :)
4 zucchini's sliced in half
Olive oil, 2-3 Tbsp.
garlic, 1 clove minced
salt and pepper
Scoop out the center and get rid of seeds. In a small bowl mix garlic, olive oil, salt and pepper. Brush mixture over zucchini.
Place grape tomatoes down each zucchini. Sprinkle with Parmesan. Bake at 350 for 30 minutes or until zucchini is tender.
This recipe is flavorful and rich. Very good! Will defiantly make this again.
Recipe was adapted from Fine Cooking.
1 quart (4 cups) chicken broth
1/2 cup dry white wine
2 Tbs. olive oil
10 large fresh sage leaves
4 slices bacon, cut crosswise into thirds
2 medium shallots, minced (about 1/4 cup) or regular onion
2 cups (1 large butternut) 1/4-inch-diced butternut squash
1-1/2 cups arborio or other risotto rice
1/2 cup freshly grated Parmigiano Reggiano
Kosher salt and freshly ground black pepper
Combine the chicken broth and wine in a small saucepan and set over
medium heat.In another medium saucepan, heat the oil over
medium heat. Add the sage leaves and fry, turning once,
until they’ve turned dark green, about 1 minute total. Don’t brown.
With a fork, transfer to a plate lined with paper towels to drain.
Put the bacon in the saucepan and cook,stirring occasionally,
until nicely browned, 5 to 7 minutes. Transfer the bacon to the
plate with the sage.Add the shallots to the saucepan and cook,
stirring with a wooden spoon, until softened, about 1 minute.
Add the squash and rice and cook, stirring,for 1 minute.
Ladle in enough of the hot broth/wine mixture to just cover the rice.
Cook, stirring frequently, until the broth is mostly absorbed.
Add another ladleful of broth and continue cooking, stirring,
and adding more ladlefuls of broth as the previous additions
are absorbed, until the rice is tender, about 25 minutes.
As the risotto cooks, adjust the heat so that it bubbles gently.
Do not let the broth boil. Add more wine/broth as needed.
Set aside the nicest looking sage leaves as a garnish.
Crumble the bacon and the remaining sage leaves into the risotto.
Stir in the Parmigiano. Season to taste with salt and pepper.
Garnish with a sage leaf.
Wednesday, June 20, 2012
This was adapted from Clean and Delicious.
Made this last night and it was good. A very light and healthy meal.
- 1 lb of frozen shrimp, defrosted, peeled, & deveined
- 6 oz fat free Greek yogurt or sour cream. I did half sour cream and half ranch dressing.
- ¼ cup chopped cilantro
- 1 lime, juiced
- 1/2 tsp cayenne pepper or cumin
- ½ a head of cabbage, thinly sliced (about 5 cups)
- 8 corn tortillas
- 4 tsp extra virgin olive oil
- Salt and pepper to taste
- hot sauce, optional
Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
Mix yogurt, sour cream or ranch, cayenne or cumin, lime juice, cilantro, & salt in a small bowl, set aside. I added a little hot sauce. :) Thanks Aimee for that suggestion. :)
Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. I actually forgot to get cabbage. I am sure it would have been great! Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
Sauté shrimp in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper or cumin over medium heat. I did add about 2-3 Tbsp of lime juice for extra flavor.
Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce.