1 1/2 cups long grain brown rice
3 cups reduced sodium chicken broth
4 cups diced zucchini, and/or summer squash
2 red or green bell peppers, chopped
1 large onion, diced
3/4/ teaspoon salt
1 1/2 cups low fat milk
3 Tablespoons salt
2 cups shredded pepper Jack cheese, divided
1 cup fresh or frozen (thawed) corn kernels
2 teaspoons evoo
8 ounces turkey sausage, casings removed
4 ounces reduced fat cream cheese
1/4 cup chopped pickled jalapenos
1. Preheat oven to 375 degrees F.
2. Pour rice into an 9x13 inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini, bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35-45 minutes mores.
3. Meanwhile, whisk mild and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring until the cheese is melted. Set aside.
4. Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.
5. When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoon over the casserole. Top with jalapenos.
6. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.
NOTE: I have used this as a side dish without the turkey sausage.
Tuesday, August 31, 2010
Mozzarella-Stuffed Turkey Burgers
1 small onion
2 teaspoon EVOO
4 cloves garlic
2 cups plum tomatoes
6 pieces sun-dried tomatoes, oil packed
1/2 teaspoon salt
1/2 teaspoon black ground pepper
2 Tablespoons fresh basil
1 pound lean ground turkey
1/4 cups scallions
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon lemon zest
1/2 teaspoon dried oregano
1/2 teaspoon black ground pepper
1/4 teaspoon salt
1/2 cup mozzarella cheese
2 Tablespoons Fresh basil
2 teaspoons EVOO
4 slices focaccia bread
To prepare marinara sauce:
1. Heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion and garlic, cover and cook, stirring frequently, until translucent, 5-7 minutes.
2. Stir in fresh tomatoes and an juices, sun-dried tomatoes, 1/2 teaspoon salt and 1.2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8-10 minutes. Stir in basil and remove from the heat. Transfer to a food processor and pulse to form a coarse-textured sauce. REturn to the pan and set aside.
To prepare burger:
3. place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine and form into 8 thin patties.
4. Combine 1/4 cups cheese and basil and place equal amounts in center of 4 patties. Cover with remaining patties and crimp edges closed.
5. Heat 2 teaspoons evoo in skillet. Add burgers and cook (10 minutes), turning once.
6. Warm marinara sauce on stove. To assemble burgers, spread 3 Tablespoons marinara sauce on focaccia, top with burger, about 3 Tablespoons more of marinara sauce and 1 Tablespoon cheese.
2 teaspoon EVOO
4 cloves garlic
2 cups plum tomatoes
6 pieces sun-dried tomatoes, oil packed
1/2 teaspoon salt
1/2 teaspoon black ground pepper
2 Tablespoons fresh basil
1 pound lean ground turkey
1/4 cups scallions
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon lemon zest
1/2 teaspoon dried oregano
1/2 teaspoon black ground pepper
1/4 teaspoon salt
1/2 cup mozzarella cheese
2 Tablespoons Fresh basil
2 teaspoons EVOO
4 slices focaccia bread
To prepare marinara sauce:
1. Heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion and garlic, cover and cook, stirring frequently, until translucent, 5-7 minutes.
2. Stir in fresh tomatoes and an juices, sun-dried tomatoes, 1/2 teaspoon salt and 1.2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8-10 minutes. Stir in basil and remove from the heat. Transfer to a food processor and pulse to form a coarse-textured sauce. REturn to the pan and set aside.
To prepare burger:
3. place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine and form into 8 thin patties.
4. Combine 1/4 cups cheese and basil and place equal amounts in center of 4 patties. Cover with remaining patties and crimp edges closed.
5. Heat 2 teaspoons evoo in skillet. Add burgers and cook (10 minutes), turning once.
6. Warm marinara sauce on stove. To assemble burgers, spread 3 Tablespoons marinara sauce on focaccia, top with burger, about 3 Tablespoons more of marinara sauce and 1 Tablespoon cheese.
Monday, August 30, 2010
Curried-Zucchini Soup
1 Tablespoon olive oil
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini (about 3 medium) sliced one inch thick
1 baking potato, peeled and cut into 1-inch chunks
1/3 cup sliced almonds, toasted, for garnish
1. Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
2. Add zucchini, potato and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
3. In batches, puree soup in a blender (do not fill more than halfway) or use immersion blender until smooth; serve immediately or let cool and refrigerate in an airtight container until chilled. Garnish with tasted almonds.
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini (about 3 medium) sliced one inch thick
1 baking potato, peeled and cut into 1-inch chunks
1/3 cup sliced almonds, toasted, for garnish
1. Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
2. Add zucchini, potato and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
3. In batches, puree soup in a blender (do not fill more than halfway) or use immersion blender until smooth; serve immediately or let cool and refrigerate in an airtight container until chilled. Garnish with tasted almonds.
More Vegetable-Than-Egg Frittata
2 Tablespoons olive oil
1/2 onion, sliced
4 cups mixed vegetables (zucchini, yellow squash, mushrooms, spinach, asparaghus, etc.)
1 teaspoon salt
1/4 cup fresh basil leaves
3 eggs
1/2 cup grated Parmesan cheese
1. Put 1 Tablespoon of the oil in 12" nonstick skillet over medium heat. when hot, add onion and cook until soft, about 3 minutes. Add vegetables and 1/4 teaspoon salt. Raise heat to medium high and cook, stirring occasionally, until softened, about 10 minutes. Adjust heat as necessary so vegetables brown a little without scorching.
2. Turn heat to low when vegetables are nearly done and add basil. Cook, stirring occasionally, until pan is almost dry, up to 5 minutes loger for wetter ingredients such as mushrooms.
3. Beat eggs and cheese in bowl while vegetables cook. Season with remaining 3/4 teaspoons salt and freshly ground black pepper. Add remaining 1 Tablespoon oil to pan. Pour in eggs, using a spoon if necessary to distribute them evenly. Cook, undisturbed, until eggs are barely set, about 10 minutes. Run under the broiler for a minute or two to brown very slightly.
4. Cut into wedges and serve hot, warm or at room temperature.
1/2 onion, sliced
4 cups mixed vegetables (zucchini, yellow squash, mushrooms, spinach, asparaghus, etc.)
1 teaspoon salt
1/4 cup fresh basil leaves
3 eggs
1/2 cup grated Parmesan cheese
1. Put 1 Tablespoon of the oil in 12" nonstick skillet over medium heat. when hot, add onion and cook until soft, about 3 minutes. Add vegetables and 1/4 teaspoon salt. Raise heat to medium high and cook, stirring occasionally, until softened, about 10 minutes. Adjust heat as necessary so vegetables brown a little without scorching.
2. Turn heat to low when vegetables are nearly done and add basil. Cook, stirring occasionally, until pan is almost dry, up to 5 minutes loger for wetter ingredients such as mushrooms.
3. Beat eggs and cheese in bowl while vegetables cook. Season with remaining 3/4 teaspoons salt and freshly ground black pepper. Add remaining 1 Tablespoon oil to pan. Pour in eggs, using a spoon if necessary to distribute them evenly. Cook, undisturbed, until eggs are barely set, about 10 minutes. Run under the broiler for a minute or two to brown very slightly.
4. Cut into wedges and serve hot, warm or at room temperature.
Vegetarian Ribollita
1/4 cup EVOO
1 medium onion, dices (2 1/2 cups)
1 rib celery, sliced (3/4 cups)
1 medium zucchini, diced (1 1/4 cups)
2 carrots, peeled and diced (1/3 cup)
3 cloves garlic, chopped
1 sprig rosemary
Kosher salt
ground pepper
1 head Savoy cabbage, cleaned an coarsely chopped or shredded (7 1/2 cups)
1 (15 ounce) can diced tomatoes in juice
1/2 cup chopped fresh basil leaves
1 teaspoon dried marjoram
1 (15 ounce) can cannellini beans, drained
10 cups vegetable broth
4 cups cubed sourdough bread (about 1/2 loaf)
3 cups baby spinach leaves
1/2 cup shaved pecorino/romano cheese
In a soup pot or Dutch oven heat the 1/4 cup EVOO over medium heat. Add the onions, celery, zucchini, carrots, garlic and rosemary; season with salt the pepper. Cook until the vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth and adjust the beat to simmer for 20 minutes.
Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle of EVOO.
1 medium onion, dices (2 1/2 cups)
1 rib celery, sliced (3/4 cups)
1 medium zucchini, diced (1 1/4 cups)
2 carrots, peeled and diced (1/3 cup)
3 cloves garlic, chopped
1 sprig rosemary
Kosher salt
ground pepper
1 head Savoy cabbage, cleaned an coarsely chopped or shredded (7 1/2 cups)
1 (15 ounce) can diced tomatoes in juice
1/2 cup chopped fresh basil leaves
1 teaspoon dried marjoram
1 (15 ounce) can cannellini beans, drained
10 cups vegetable broth
4 cups cubed sourdough bread (about 1/2 loaf)
3 cups baby spinach leaves
1/2 cup shaved pecorino/romano cheese
In a soup pot or Dutch oven heat the 1/4 cup EVOO over medium heat. Add the onions, celery, zucchini, carrots, garlic and rosemary; season with salt the pepper. Cook until the vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth and adjust the beat to simmer for 20 minutes.
Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle of EVOO.
Green and White Vegetable Roast
2 large stalks broccoli
1/2 small head cauliflower, cut into small florets
1 pound small turnips, peeled and cut into 1/2-inch wedges
12 large cloves garlic, peeled
1-1/2 cups packed shredded arugula
1/3 cup olive oil
1 Tablespoon Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
1/2 small head cabbage, cut into chunks
1. Preheat oven to 400 degrees F.
2. Separate the broccoli into small florets and stalks. Cut the stalks in 1/3-inch slices. In a large bowl, combine the broccoli, cauliflower, turnips, garlic and arugula.
3. In a small bowl, whisk together the oil, mustard, 1/2 teaspoon salt and the pepper. Spoon about 2 tablespoons of the mixture into a large roasting pan. Place the cabbage on top of the oil.
4. Add the remaining oil mixture to the vegetables in the bowl and toss to coat evenly. Transfer to the roasting pan and place on top of the cabbage.
5. Cover the pan with foil and roast for 35 minutes. Uncover, stir gently and roast for 20 minutes, stirring once halfway through, or until the vegetables are tender. Sprinkle with the remaining 1/2 teaspoon salt and transfer to serving bowl.
NOTE: I use spinach instead of the arugula. When I don't have fresh garlic I use garlic powder mixed into the oil mixture. Also good with brussell sprouts and carrots.
1/2 small head cauliflower, cut into small florets
1 pound small turnips, peeled and cut into 1/2-inch wedges
12 large cloves garlic, peeled
1-1/2 cups packed shredded arugula
1/3 cup olive oil
1 Tablespoon Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
1/2 small head cabbage, cut into chunks
1. Preheat oven to 400 degrees F.
2. Separate the broccoli into small florets and stalks. Cut the stalks in 1/3-inch slices. In a large bowl, combine the broccoli, cauliflower, turnips, garlic and arugula.
3. In a small bowl, whisk together the oil, mustard, 1/2 teaspoon salt and the pepper. Spoon about 2 tablespoons of the mixture into a large roasting pan. Place the cabbage on top of the oil.
4. Add the remaining oil mixture to the vegetables in the bowl and toss to coat evenly. Transfer to the roasting pan and place on top of the cabbage.
5. Cover the pan with foil and roast for 35 minutes. Uncover, stir gently and roast for 20 minutes, stirring once halfway through, or until the vegetables are tender. Sprinkle with the remaining 1/2 teaspoon salt and transfer to serving bowl.
NOTE: I use spinach instead of the arugula. When I don't have fresh garlic I use garlic powder mixed into the oil mixture. Also good with brussell sprouts and carrots.
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