2014年11月26日
Bruschetta with Pea Pesto
From O, The Oprah Magazine
Adding English peas to pesto gives this bruschetta a seasonal twist.
By Curtis Stone
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Nutritional Information
Calories --
Total Fat --
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Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
bruschetta with pea pesto and mozzarella
Johnny Valiant
Serves: 4
Total Time: 30 min
Prep Time: 20 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
1 cup(s) fresh basil leaves
1 cup(s) fresh mint leaves
1/3 cup(s) extra-virgin olive oil
3 tablespoon(s) extra-virgin olive oil
2 teaspoon(s) lemon juice
1 1/2 teaspoon(s) finely grated lemon zest
Kosher salt
8 ounce(s) mozzarella
16 slice(s) baguette
1 small (2 tablespoons) shallot, finely chopped
1 clove(s) garlic, finely chopped
1 1/2 cup(s) (from 1 1/2 pounds English pea pods) peas
Ground black pepper
1/4 cup(s) grated Parmesan
Directions
Preheat oven to 350 degrees F. In a food processor fitted with a metal blade, combine basil, mint, 1/3 cup oil, lemon juice, and zest and process until nearly smooth. Season to taste with salt and set aside in processor bowl.
Place mozzarella in an oven-safe pan and bake until warm, 5 to 7 minutes.
Meanwhile, preheat a grill pan over medium-high heat. Brush the baguette slices with 2 tablespoons oil and season them with salt. Grill the bread until marks form, about 3 minutes per side.
Heat a large saute? pan over medium heat. Add remaining 1 tablespoon of oil, shallot, and garlic and saute? until translucent, 1 to 2 minutes. Add the peas and cook until crisp-tender, about 5 minutes for fresh peas or 2 minutes for frozen.
Add half of the pea mixture to the pesto and pulse until the thermal tea mug
peas are coarsely chopped. Transfer the pesto to a bowl and fold in the remaining pea mixture. Season with salt Straight Wigs to taste.
Tear the mozzarella into large pieces. Divide it among the bruschetta and season to taste with salt and pepper. Spoon pesto on top, sprinkle with Parmesan, and serve.
Adding English peas to pesto gives this bruschetta a seasonal twist.
By Curtis Stone
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
bruschetta with pea pesto and mozzarella
Johnny Valiant
Serves: 4
Total Time: 30 min
Prep Time: 20 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
1 cup(s) fresh basil leaves
1 cup(s) fresh mint leaves
1/3 cup(s) extra-virgin olive oil
3 tablespoon(s) extra-virgin olive oil
2 teaspoon(s) lemon juice
1 1/2 teaspoon(s) finely grated lemon zest
Kosher salt
8 ounce(s) mozzarella
16 slice(s) baguette
1 small (2 tablespoons) shallot, finely chopped
1 clove(s) garlic, finely chopped
1 1/2 cup(s) (from 1 1/2 pounds English pea pods) peas
Ground black pepper
1/4 cup(s) grated Parmesan
Directions
Preheat oven to 350 degrees F. In a food processor fitted with a metal blade, combine basil, mint, 1/3 cup oil, lemon juice, and zest and process until nearly smooth. Season to taste with salt and set aside in processor bowl.
Place mozzarella in an oven-safe pan and bake until warm, 5 to 7 minutes.
Meanwhile, preheat a grill pan over medium-high heat. Brush the baguette slices with 2 tablespoons oil and season them with salt. Grill the bread until marks form, about 3 minutes per side.
Heat a large saute? pan over medium heat. Add remaining 1 tablespoon of oil, shallot, and garlic and saute? until translucent, 1 to 2 minutes. Add the peas and cook until crisp-tender, about 5 minutes for fresh peas or 2 minutes for frozen.
Add half of the pea mixture to the pesto and pulse until the thermal tea mug
peas are coarsely chopped. Transfer the pesto to a bowl and fold in the remaining pea mixture. Season with salt Straight Wigs to taste.
Tear the mozzarella into large pieces. Divide it among the bruschetta and season to taste with salt and pepper. Spoon pesto on top, sprinkle with Parmesan, and serve.
Posted by え之 at
11:33
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2014年11月17日
Healthier Meat Lasagna
From Martha Stewart Living Omnimedia
Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create a light and delicious baked pasta. A topping of melted mozzarella and Parmesan keeps this dish feeling indulgent.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
healthier meat lasagna
Courtesy of Martha Stewart
Serves: 4
Total Time: 1 hr 20 min
Prep Time: 40 min
Ingredients
U.S. Metric Conversion chart
6 whole-wheat lasagna noodles (about 4 ounces total), brokenglass infuser teapot
in half
1 tablespoon(s) olive oil
1 medium onion, chopped
1 small (1 pound) eggplant, peeled and cut into 1/2-inch pieces
2 clove(s) garlic, minced
Coarse salt and ground pepper
1/2 pound(s) ground sirloin
1 can(s) (10.75 ounces) tomato puree
1 pint(s) (1 percent) cottage cheese (2 cups)
1/4 cup(s) plus 2 tablespoons grated Parmesan (1 1/2 ounces)
1/2 cup(s) shredded part-skim mozzarella (2 ounces)
Directions
Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish,
and cover with hot tap water; set aside to soften.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. wine buff Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes Let stand 10 minutes before cutting and serving.
Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create a light and delicious baked pasta. A topping of melted mozzarella and Parmesan keeps this dish feeling indulgent.
Recipe Photos Reviews
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
healthier meat lasagna
Courtesy of Martha Stewart
Serves: 4
Total Time: 1 hr 20 min
Prep Time: 40 min
Ingredients
U.S. Metric Conversion chart
6 whole-wheat lasagna noodles (about 4 ounces total), brokenglass infuser teapot
in half
1 tablespoon(s) olive oil
1 medium onion, chopped
1 small (1 pound) eggplant, peeled and cut into 1/2-inch pieces
2 clove(s) garlic, minced
Coarse salt and ground pepper
1/2 pound(s) ground sirloin
1 can(s) (10.75 ounces) tomato puree
1 pint(s) (1 percent) cottage cheese (2 cups)
1/4 cup(s) plus 2 tablespoons grated Parmesan (1 1/2 ounces)
1/2 cup(s) shredded part-skim mozzarella (2 ounces)
Directions
Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish,
and cover with hot tap water; set aside to soften.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. wine buff Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes Let stand 10 minutes before cutting and serving.
Posted by え之 at
15:48
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2014年11月06日
Blueberry Pancakes
From O, The Oprah Magazine
Weekend breakfast doesn't get any better than pancakes topped with a sticky-sweet homemade blueberry syrup.
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Nutritional Information
(per serving)
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
poached blueberry pancakes
Con Poulos
Yields: About 22 4-inch pancakes, plus 2 cups syrup
Total Time: 1 hr
Oven Temp: 200
Ingredients
U.S. Metric Conversion chart
Pancakes:
1 cup(s) barley flour
1 cup(s) all-purpose flour
1/4 cup(s) packed dark brown sugar
1 teaspoon(s) baking soda
1 1/4 teaspoon(s) kosher salt
4 tablespoon(s) unsalted butter, melted
3 eggs, separated into yolks and whites
1 1/2 cup(s) whole milk
1/2 cup(s) plain yogurt
Butter, for greasing pan
Syrup:
1 bag(s) (12-ounce) frozen blueberries
1/4 cup(s) apple juice or water
1/4 cup(s) granulated sugar
1/2 teaspoon(s) vanilla extract
Directions
To make pancakes: In a large mixing bowl, stir together flours, brown sugar, baking soda, and salt; set aside. In a medium bowl, whisk together melted butter and egg yolks; add milk and yogurt, and stir until combined. Add milk mixture to dry mixture and gently fold together. Using a hand mixer, whip the egg whites until firm, glossy peaks form. Gently fold half of egg whites into the batter, then repeat with remaining egg whites.
Preheat oven to 200 degrees F. Heat a large cast-iron pan or griddle over medium heat; pan is ready when a drop of water sizzles. Grease pan generously with butter. Drop 1/4 cup dollops of batter onto the pan. Cook until bubbles begin to form, then flip and cook until bottoms are golden brown, 5 to 7 minutes total. Wipe the pan with a cloth before cooking the next batch, then Crown Wine Cellars repeat. Keep finished pancakes warm in oven.
To make syrup: In a medium saucepan, combine blueberries, juice or water, granulated sugar, and vanilla and simmer over medium-high heat, stirring occasionally, until berries burst and juices thicken to a syrup, about 6 minutes.
To serve, spoon warm syrup over pancakes and eat immediately. Wavy Wigs with warm maple syrup.
Weekend breakfast doesn't get any better than pancakes topped with a sticky-sweet homemade blueberry syrup.
Be the first to rate this recipe
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Nutritional Information
(per serving)
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
poached blueberry pancakes
Con Poulos
Yields: About 22 4-inch pancakes, plus 2 cups syrup
Total Time: 1 hr
Oven Temp: 200
Ingredients
U.S. Metric Conversion chart
Pancakes:
1 cup(s) barley flour
1 cup(s) all-purpose flour
1/4 cup(s) packed dark brown sugar
1 teaspoon(s) baking soda
1 1/4 teaspoon(s) kosher salt
4 tablespoon(s) unsalted butter, melted
3 eggs, separated into yolks and whites
1 1/2 cup(s) whole milk
1/2 cup(s) plain yogurt
Butter, for greasing pan
Syrup:
1 bag(s) (12-ounce) frozen blueberries
1/4 cup(s) apple juice or water
1/4 cup(s) granulated sugar
1/2 teaspoon(s) vanilla extract
Directions
To make pancakes: In a large mixing bowl, stir together flours, brown sugar, baking soda, and salt; set aside. In a medium bowl, whisk together melted butter and egg yolks; add milk and yogurt, and stir until combined. Add milk mixture to dry mixture and gently fold together. Using a hand mixer, whip the egg whites until firm, glossy peaks form. Gently fold half of egg whites into the batter, then repeat with remaining egg whites.
Preheat oven to 200 degrees F. Heat a large cast-iron pan or griddle over medium heat; pan is ready when a drop of water sizzles. Grease pan generously with butter. Drop 1/4 cup dollops of batter onto the pan. Cook until bubbles begin to form, then flip and cook until bottoms are golden brown, 5 to 7 minutes total. Wipe the pan with a cloth before cooking the next batch, then Crown Wine Cellars repeat. Keep finished pancakes warm in oven.
To make syrup: In a medium saucepan, combine blueberries, juice or water, granulated sugar, and vanilla and simmer over medium-high heat, stirring occasionally, until berries burst and juices thicken to a syrup, about 6 minutes.
To serve, spoon warm syrup over pancakes and eat immediately. Wavy Wigs with warm maple syrup.
Posted by え之 at
11:46
│Comments(0)
