2 T olive oil
1 c sliced carrot
1 c sliced celery
2 large garlic cloves, minced
2 T tomato paste
8 c. chicken stock
14.5 ounces of diced tomatoes, drained
14.5 ounces cannellini beans, drained
2 c chopped yellow squash
2 c chopped zucchini
1 c chopped red bell pepper
1 c fresh green beans
1/2 c uncooked pasta
3/4 tsp salt
1/2 tsp black pepper
5 ounces kale, chopped
1/4 c. pesto
2 ounces parmesan cheese
Add oil to a pan and heat. Add carrot, celery and garlic and cook 5 minutes. Add tomato paste, cook 2 minutes. Add chicken stock and tomatoes, and bring to a boil. Reduce heat to low and simmer for 15 minutes. Smash 1 c of the beans in a bowl and add the beans (smashed and unsmashed), squash, pepper, green beans, pasta to the pan. Increase heat to medium and cook 10 minutes. Stir in kale and cook 2 minutes. When you serve, top with pesto and cheese.
Sunday, August 9, 2015
Pan Roasted Pork Tenderloin
1 T canola oil
1 lb pork tenderloin
5/8 tsp ground pepper
1/2 tsp salt
1/2 c unsalted chicken stock
1/2 tsp corn starch
1/2 tsp cider vinegar
Preheat oven to 425
Heat a large skillet to medium heat and add oil in the pan. Swirl to coat. Sprinkle pork with pepper and salt. Add pork to the pan and cook for 4 minutes. Turn and cook one more minute. Cover the pan and bake at 425 for 5 minutes. Uncover nd bake for another five minutes. Let the pork stand for 10 minutes and then cut.
Return the pork to the pan and add in stock, cornstarch, and vindegar to the pan. Bring to a boil and cook for 2 minutes or until the sauce is thickened. Serve!
1 lb pork tenderloin
5/8 tsp ground pepper
1/2 tsp salt
1/2 c unsalted chicken stock
1/2 tsp corn starch
1/2 tsp cider vinegar
Preheat oven to 425
Heat a large skillet to medium heat and add oil in the pan. Swirl to coat. Sprinkle pork with pepper and salt. Add pork to the pan and cook for 4 minutes. Turn and cook one more minute. Cover the pan and bake at 425 for 5 minutes. Uncover nd bake for another five minutes. Let the pork stand for 10 minutes and then cut.
Return the pork to the pan and add in stock, cornstarch, and vindegar to the pan. Bring to a boil and cook for 2 minutes or until the sauce is thickened. Serve!
Friday, July 10, 2015
Tortellini soup
1 bag frozen tortellini
1 sm bag of fresh spinach
2 cans italian diced tomatoes
1 box of veggie broth
1 block of cream cheese
Put it all into a crock pot and cook on low for 5-6 hours.
1 sm bag of fresh spinach
2 cans italian diced tomatoes
1 box of veggie broth
1 block of cream cheese
Put it all into a crock pot and cook on low for 5-6 hours.
Best breakfast muffins
1 lb sausage (hot or regular or low fat)
8 eggs
1/4 c skim milk
1/2 T veg oil
1/2 tsp baking powder
cheddar cheese
Preheat oven to 375
Cook the sausage and put it in a muffin pan that has been sprayed with Pam.
Mix the eggs, milk, oil and baking powder. Pour over the sausage
Top with cheese and bake until the egg is set
These freeze really well. Also, they can be chopped up for an instant breakfast burrito.
8 eggs
1/4 c skim milk
1/2 T veg oil
1/2 tsp baking powder
cheddar cheese
Preheat oven to 375
Cook the sausage and put it in a muffin pan that has been sprayed with Pam.
Mix the eggs, milk, oil and baking powder. Pour over the sausage
Top with cheese and bake until the egg is set
These freeze really well. Also, they can be chopped up for an instant breakfast burrito.
Baked mozzarella sticks
1/3 c. Panko
3 sticks of mozzarella cheese
3 T egg substitute (or eggs)
Dipping sauce
Preheat oven to 425. Add panko to the pan and cook for 2 minutes until toasted. Cut the mozzarella sticks into 1" pieces. Dip the cheese into egg and then to panko. Put on a baking sheet and bake for 3 minutes or until the cheese is soft.
3 sticks of mozzarella cheese
3 T egg substitute (or eggs)
Dipping sauce
Preheat oven to 425. Add panko to the pan and cook for 2 minutes until toasted. Cut the mozzarella sticks into 1" pieces. Dip the cheese into egg and then to panko. Put on a baking sheet and bake for 3 minutes or until the cheese is soft.
Kale Caesar Quinoa Salad
2 T hot water
2 T mayo
1 1/2 T olive oil
1 T fresh lemon juice
1/4 tsp pepper
1 garlic clove
6 T parmesan
6 c kale
1 1/2 c quinoa (cooked)
1 1/2 c chicken (cooked)
2 T toasted walnuts
Combine water, mayo, oil, juice, pepper, and garlic in a bowl and whisk together. Stir in half the parmesan cheese. Add kale, quinoa, chicken and toss to coat. Top with rest of paremsan and walnuts.
*I have not tried this yet, but will*
2 T mayo
1 1/2 T olive oil
1 T fresh lemon juice
1/4 tsp pepper
1 garlic clove
6 T parmesan
6 c kale
1 1/2 c quinoa (cooked)
1 1/2 c chicken (cooked)
2 T toasted walnuts
Combine water, mayo, oil, juice, pepper, and garlic in a bowl and whisk together. Stir in half the parmesan cheese. Add kale, quinoa, chicken and toss to coat. Top with rest of paremsan and walnuts.
*I have not tried this yet, but will*
Saturday, May 2, 2015
Risotto primavera
Oh snap, this is good. I will admit that it requires a little attention, so prep beforehand and do not try to multitask while you are cooking it. Even if you screw it up, and it is mushy, it still tastes amazing. This recipe is from Cooking Light, with some hints and adaptations from me.
2 1/2 c. vegetable broth
1/2 c. water
1 tsp olive oil
1 1/2 c. chopped onion
1 T minced garlic
1 T chopped thyme
4 oz. sliced button mushrooms (which, if you are not a mushroom person, are the little white ones, just the regular old mushrooms. Get them fresh and slice them because you will feel fancy if you do)
1 c. uncooked Arborio rice
1/2 c. dry white wine
1 c. frozen green peas (thawed but not cooked)
1/4 c. chopped parsley
2 T cream cheese
1 tsp sherry vinegar (which is really hard to find, so I used red wine vinegar instead and it was great)
1/2 tsp salt
1/2 tsp black pepper (I didn't measure the pepper or salt because that is not how I roll)
2 T grated parmesan cheese
Make sure your chopping is finished before you start anything (onions, mushrooms, etc.)
Bring veggie broth and water to a simmer in a small pan, and then turn the heat to low
Heat a big pan to medium high and add oil. Swirl it around to coat the pan. Add in onion and sautee for 2 minutes. Add garlick, thyme, mushrooms and cook for 4 minutes. Add rice, and cook 1 minute. Add wine, cook 30 seconds.
Reduce heat to medium low and add in 1/2 c. of the veggie broth mixture from the small pan. Cook until absorbed, so about 4 minutes. Repeat this in 1/2 c. increments until all the broth is in the pan.
Remove from heat, stir in peas, parsley, cream cheese, vinegar, salt, and pepper. Sprinkle with a little more thyme and parmesan cheese.
2 1/2 c. vegetable broth
1/2 c. water
1 tsp olive oil
1 1/2 c. chopped onion
1 T minced garlic
1 T chopped thyme
4 oz. sliced button mushrooms (which, if you are not a mushroom person, are the little white ones, just the regular old mushrooms. Get them fresh and slice them because you will feel fancy if you do)
1 c. uncooked Arborio rice
1/2 c. dry white wine
1 c. frozen green peas (thawed but not cooked)
1/4 c. chopped parsley
2 T cream cheese
1 tsp sherry vinegar (which is really hard to find, so I used red wine vinegar instead and it was great)
1/2 tsp salt
1/2 tsp black pepper (I didn't measure the pepper or salt because that is not how I roll)
2 T grated parmesan cheese
Make sure your chopping is finished before you start anything (onions, mushrooms, etc.)
Bring veggie broth and water to a simmer in a small pan, and then turn the heat to low
Heat a big pan to medium high and add oil. Swirl it around to coat the pan. Add in onion and sautee for 2 minutes. Add garlick, thyme, mushrooms and cook for 4 minutes. Add rice, and cook 1 minute. Add wine, cook 30 seconds.
Reduce heat to medium low and add in 1/2 c. of the veggie broth mixture from the small pan. Cook until absorbed, so about 4 minutes. Repeat this in 1/2 c. increments until all the broth is in the pan.
Remove from heat, stir in peas, parsley, cream cheese, vinegar, salt, and pepper. Sprinkle with a little more thyme and parmesan cheese.
Subscribe to:
Posts (Atom)