Tuesday, January 15, 2008
Cooking Light's Garlicky Pasta with Fresh Tomatoes and Basil
Ingredients
3 tablespoons extravirgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 pounds)
6 cups hot cooked campanella (about 12 ounces uncooked pasta)
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Preparation
Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.
Yield
6 servings (serving size: 1 1/3 cups)
Nutritional Information
CALORIES 310(27% from fat); FAT 9.4g (sat 1.9g,mono 5.5g,poly 1.2g); PROTEIN 9.8g; CHOLESTEROL 3mg; CALCIUM 81mg; SODIUM 677mg; FIBER 3.6g; IRON 2.8mg; CARBOHYDRATE 47.4g
Bombay Hummus
1/4 c. canola oil
1 inch piece of ginger, peeled and thinly sliced
1 540 ml can chickpeas
1/4 c. cashews, roasted
juice of 1 lime
2 cloves garlic, minced
1 t salt
1 t ground cumin
1 t ground coriander
1/2 t cracked pepper
1/4 t cayenne
pinch turmeric
pinch cinnamon
2 T chopped cilantro
2 T chopped mint
Gently heat the oil and ginger in a small saucepan. Let the ginger sizzle, but not brown. After about 10 mins, remove from heat and set aside to cool. Rinse and drain the chickpeas. Combine all ingredients (including ginger and oil) in a food processor or blender, and pulse to blend. Blend to a rough purée and season to taste. Ideally, let it sit in the fridge for at least a couple of hours before adjusting the seasoning, since the flavours will develop over time. Serve cold or at room temp with whole wheat pita.
1 inch piece of ginger, peeled and thinly sliced
1 540 ml can chickpeas
1/4 c. cashews, roasted
juice of 1 lime
2 cloves garlic, minced
1 t salt
1 t ground cumin
1 t ground coriander
1/2 t cracked pepper
1/4 t cayenne
pinch turmeric
pinch cinnamon
2 T chopped cilantro
2 T chopped mint
Gently heat the oil and ginger in a small saucepan. Let the ginger sizzle, but not brown. After about 10 mins, remove from heat and set aside to cool. Rinse and drain the chickpeas. Combine all ingredients (including ginger and oil) in a food processor or blender, and pulse to blend. Blend to a rough purée and season to taste. Ideally, let it sit in the fridge for at least a couple of hours before adjusting the seasoning, since the flavours will develop over time. Serve cold or at room temp with whole wheat pita.
Tuesday, January 8, 2008
Kellie's Garlic and Herb Oven Fried Halibut
Garlic and Herb Oven Fried Halibut
Total time: 42 minutes
1 cup panko (Japanese bread crumbs)
1 tablespoon fresh chopped basil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon onion powder
1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 tablespoons all-purpose flour
6 (6 oz.) halibut fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
Cooking Spray
1. Preheat oven to 450 degrees
2. Combine first five ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.
3. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil remaining fish fillets. Bake at 450 degrees for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Yield: 6 servings (serving size: 1 fillet)
Total time: 42 minutes
1 cup panko (Japanese bread crumbs)
1 tablespoon fresh chopped basil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon onion powder
1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 tablespoons all-purpose flour
6 (6 oz.) halibut fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
Cooking Spray
1. Preheat oven to 450 degrees
2. Combine first five ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.
3. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil remaining fish fillets. Bake at 450 degrees for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Yield: 6 servings (serving size: 1 fillet)
Katie's Stuffed Chicken
3 chicken breasts, thawed
1/4 yellow onion
3 roma tomatoes
small bunch of fresh basil
1/2 small tub of feta
extra virgin olive oil
black pepper
garlic
lowfat Greek dressing
Thaw chicken and fillet the breasts to create a pocket. Wrap in foil or plastic wrap and pound. Set aside.
Chop tomatoes and onion into small chunks. Chop or use food processor to finely process fresh basil. Put tomatos, onion, and basil in a bowl, and add feta. Sprinkle with black pepper to taste. Add a small amount of Greek dressing and EVOO and gently mix with a fork or spoon.
Use a small amount of cooking spray to coat the bottom of a Pyrex baking dish. One at a time, stuff the chicken breasts with the filling, and place them in the dish. Spread any leftover filling over the chicken breast. Season with garlic cloves or garlic powder and black pepper to taste.
Cover with aluminum foil and bake in middle rack at 375 for 15 minutes. Raise temperature to 400 and move to top rack. Remove foil, and back until done.
I served this with garlic new potatoes and brocolli, with a dusting of parmesan cheese over the top.
1/4 yellow onion
3 roma tomatoes
small bunch of fresh basil
1/2 small tub of feta
extra virgin olive oil
black pepper
garlic
lowfat Greek dressing
Thaw chicken and fillet the breasts to create a pocket. Wrap in foil or plastic wrap and pound. Set aside.
Chop tomatoes and onion into small chunks. Chop or use food processor to finely process fresh basil. Put tomatos, onion, and basil in a bowl, and add feta. Sprinkle with black pepper to taste. Add a small amount of Greek dressing and EVOO and gently mix with a fork or spoon.
Use a small amount of cooking spray to coat the bottom of a Pyrex baking dish. One at a time, stuff the chicken breasts with the filling, and place them in the dish. Spread any leftover filling over the chicken breast. Season with garlic cloves or garlic powder and black pepper to taste.
Cover with aluminum foil and bake in middle rack at 375 for 15 minutes. Raise temperature to 400 and move to top rack. Remove foil, and back until done.
I served this with garlic new potatoes and brocolli, with a dusting of parmesan cheese over the top.
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