This is from the Penzey's catalog. I think, it needs a few additions; these will be indicated in para theses next to the recipe.
10 oz baby spinach (also basil)
2 T pine nuts or walnuts (both, and 4T each)
1/4 cup nutritional yeast (1/4 to 1/2 cup Parmesan and/or Romano cheese)
1/4 cup extra virgin olive oil
1/4 t. granulated garlic
water or olive oil as needed
Place the spinach, pine nuts, yeast and olive oil in a food processor or blender and pulse until well-blended, scraping the sides as needed. Add the water or more olive oil and pulse to reach your desired consistency.
Serve on freshly cooked pasta or spread on pizza dough and top with tomato slices.
This is a beautiful shade of green and a nice change up from a tomato based sauce. I don't think it is a pesto without the basil. I do like the nuts and they would be a nice garnish as well.
Sunday, April 17, 2011
Grilled Steak Pitas
Soooo good. Always love to see the Penzey's Catalog in the mail.
Yogurt Sauce:
2 cups plain Greek yogurt
1-2 T Dill Weed (to taste)
1/2 cucumber, peeled, seeded and minced
1/2 t salt (optional, to taste)
1 1/2 lbs. skirt steak (or sandwich steak or round steak pieces pounded a bit flatter)
1/2 cup fresh lemon juice (juice of 2-3 lemons)
1 t Turkish oregano
1/2 t pepper
1/2 t granulated garlic powder
4 pitas, halved
2 cups arugula or soft lettuce, washed and dried
1/2 cup crumbled feta cheese (about 2 oz)
1 tomato sliced
Make the yogurt sauce first. Put the yogurt in a bowl. Rub the dill weed between your hands over the bowl, so that the dill is broken up and releases its flavor. Add the cucumber and mix well. Add salt and mix. Taste and add more Dill and salt as desired. Refrigerate until ready to use.
Combine the steak, lemon juice, oregano, pepper and garlic in a zip-top bag or other closed container. Marinate for 10-30 minutes. Pre-heat grill while steak is marinating. Remove the steak from the bag and discard the marinade. Grill the steak to desired degree of done-ness; 3-4 minutes per side over high heat is a round estimate for medium-rare. Remove from the grill and let stand for 5-10 minutes before slicing. (I broiled mine in the oven 5 minutes on each side.)
While the stead is standing, fill each pita half with a few heaping spoonfuls of yogurt sauce, feta cheese, a bunch of arugula and tomato slices. Slice the steak diagonally across the grain into thin slices. Add steak to the pita and serve.
Nutritional Information: Servings 4; Serving Size 1 pita; Calories 590; Calories from fat 350; Total fat 38g; Cholesterol 110mg; Sodium 770mg; carbohydrate 48g; Dietary Fiber 3g; Protein 52
Yogurt Sauce:
2 cups plain Greek yogurt
1-2 T Dill Weed (to taste)
1/2 cucumber, peeled, seeded and minced
1/2 t salt (optional, to taste)
1 1/2 lbs. skirt steak (or sandwich steak or round steak pieces pounded a bit flatter)
1/2 cup fresh lemon juice (juice of 2-3 lemons)
1 t Turkish oregano
1/2 t pepper
1/2 t granulated garlic powder
4 pitas, halved
2 cups arugula or soft lettuce, washed and dried
1/2 cup crumbled feta cheese (about 2 oz)
1 tomato sliced
Make the yogurt sauce first. Put the yogurt in a bowl. Rub the dill weed between your hands over the bowl, so that the dill is broken up and releases its flavor. Add the cucumber and mix well. Add salt and mix. Taste and add more Dill and salt as desired. Refrigerate until ready to use.
Combine the steak, lemon juice, oregano, pepper and garlic in a zip-top bag or other closed container. Marinate for 10-30 minutes. Pre-heat grill while steak is marinating. Remove the steak from the bag and discard the marinade. Grill the steak to desired degree of done-ness; 3-4 minutes per side over high heat is a round estimate for medium-rare. Remove from the grill and let stand for 5-10 minutes before slicing. (I broiled mine in the oven 5 minutes on each side.)
While the stead is standing, fill each pita half with a few heaping spoonfuls of yogurt sauce, feta cheese, a bunch of arugula and tomato slices. Slice the steak diagonally across the grain into thin slices. Add steak to the pita and serve.
Nutritional Information: Servings 4; Serving Size 1 pita; Calories 590; Calories from fat 350; Total fat 38g; Cholesterol 110mg; Sodium 770mg; carbohydrate 48g; Dietary Fiber 3g; Protein 52
Roasted Eggplant, Tomato, Garlic and White Bean Spread
You have to love Penzey's!
This is a great dip or sandwich spread instead of hummus.
1 medium eggplant, cute into thick chunks, peeled (I didn't peel mine. I also had a small eggplant so I also put in a zucchini.)
1 head fresh garlic, each clove individually peeled
5-6 tomatoes on the vine, quartered and seeds removed
1/4 cup extra virgin olive oil
3T. balsamic vinegar
1/2 t Kosher salt (optional)
1/3 freshly ground pepper
2 T Tuscan Sunset (I added basil and oregano instead)
1 16oz can white beans
1 t. ground Chipotle pepper
1/2 t Mexican oregano (I put regular oregano in)
2 lemon juice (juice of 1/2 lemon)
Preheat oven to 375 degrees. Place the vegetables in a shallow baking dish. Add the oil, vinegar, salt, if using, and pepper to taste and the Tuscan Sunset. Toss well to coat. Carefully spread into a single layer and place the pan in the oven. Roast for 45 minutes. (You can let the mixture rest overnight in the fridge to cool or try to let it cool before putting the the food processor.)
Rinse and drain the white beans in a colander and place in a blender with two cups of the roasted vegetable mixture. The vegetables should have exuded quite a bit of liquid so make sure to include SOME of the liquid in he two cups. Blend the beans and vegetables. Add the Chipotle pepper and oregano and the juice from the lemon. Blend well and pour into a bowl. Serve with any firm cracker.
Nutritional Information:
Servings 12; Serving Size 1/2 cup; Calories 80; Calories from fat 45; total fat 5g; Cholesterol 0mg; Sodium 0 mg; Carbohydrate 8g; Dietary Fiber 2g; Protein 2g
This is a great dip or sandwich spread instead of hummus.
1 medium eggplant, cute into thick chunks, peeled (I didn't peel mine. I also had a small eggplant so I also put in a zucchini.)
1 head fresh garlic, each clove individually peeled
5-6 tomatoes on the vine, quartered and seeds removed
1/4 cup extra virgin olive oil
3T. balsamic vinegar
1/2 t Kosher salt (optional)
1/3 freshly ground pepper
2 T Tuscan Sunset (I added basil and oregano instead)
1 16oz can white beans
1 t. ground Chipotle pepper
1/2 t Mexican oregano (I put regular oregano in)
2 lemon juice (juice of 1/2 lemon)
Preheat oven to 375 degrees. Place the vegetables in a shallow baking dish. Add the oil, vinegar, salt, if using, and pepper to taste and the Tuscan Sunset. Toss well to coat. Carefully spread into a single layer and place the pan in the oven. Roast for 45 minutes. (You can let the mixture rest overnight in the fridge to cool or try to let it cool before putting the the food processor.)
Rinse and drain the white beans in a colander and place in a blender with two cups of the roasted vegetable mixture. The vegetables should have exuded quite a bit of liquid so make sure to include SOME of the liquid in he two cups. Blend the beans and vegetables. Add the Chipotle pepper and oregano and the juice from the lemon. Blend well and pour into a bowl. Serve with any firm cracker.
Nutritional Information:
Servings 12; Serving Size 1/2 cup; Calories 80; Calories from fat 45; total fat 5g; Cholesterol 0mg; Sodium 0 mg; Carbohydrate 8g; Dietary Fiber 2g; Protein 2g
Saturday, April 16, 2011
New England Clam & Corn Chowder
Recipe from Family Circle January 2011.
1 Tbsp olive oil
1 small onion, finely chopped
1/2 cup dry white wine
1/4 cup all-purpose flour
2 cups reduced-fat milk
1 cup low-sodium chicken broth
3 cans (6 oz each) minced clams
1 pound small red-skinned potatoes, cut into 1/2 in pieces
2 cups frozen corn, thawed
1 tsp. low-sodium Old Bay seasoning
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp chopped parsley
Heat oil in a large saucepan over medium heat; add onion and cook 5 minutes, stirring occasionally. Stir in wine and cook 1 minute; sprinkle in flour and cook 1 minute. Gradually stir in milk and chicken broth. Drain liquid from clams into measuring cup. Add 1 cup of the clam juice to the pot and reserve the clams. Add potatoes, cover and simmer 10 minutes. Add reserved clams, corn, Old Bay, salt, and peper. Bring to a simmer to heat through. Turn off heat and stir in parsley. Serve with tossed salad and crusty bread, if desired.
Makes 4 servings. 381 calories,;7 g fat (2 g sat); 21 g protein; 56 g carbs, 4 g fiber; 807 mg sodium, 38 mg cholesterol.
1 Tbsp olive oil
1 small onion, finely chopped
1/2 cup dry white wine
1/4 cup all-purpose flour
2 cups reduced-fat milk
1 cup low-sodium chicken broth
3 cans (6 oz each) minced clams
1 pound small red-skinned potatoes, cut into 1/2 in pieces
2 cups frozen corn, thawed
1 tsp. low-sodium Old Bay seasoning
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp chopped parsley
Heat oil in a large saucepan over medium heat; add onion and cook 5 minutes, stirring occasionally. Stir in wine and cook 1 minute; sprinkle in flour and cook 1 minute. Gradually stir in milk and chicken broth. Drain liquid from clams into measuring cup. Add 1 cup of the clam juice to the pot and reserve the clams. Add potatoes, cover and simmer 10 minutes. Add reserved clams, corn, Old Bay, salt, and peper. Bring to a simmer to heat through. Turn off heat and stir in parsley. Serve with tossed salad and crusty bread, if desired.
Makes 4 servings. 381 calories,;7 g fat (2 g sat); 21 g protein; 56 g carbs, 4 g fiber; 807 mg sodium, 38 mg cholesterol.
Pork & Black Bean Soup
Recipe from Woman's Day January 2011
Thanks to my husband's birth mom and the snow outside we tried this recipe.
The only thing missing was corn chips.
6 cups chicken broth
1 large red onion, chopped
4 cloves garlic, finely chopped
1 Tbsp chopped canned chipotle chiles in adobo sauce, plus 2 Tbsp sauce
2 tsp ground cumin
1 lb dried black beans, rinsed
1 1/2 lb boneless pork shoulder, trimmed of excess fat
Kosher salt
Sour cream
Fresh salsa (I removed seeds and chopped up two tomatoes and one jalapeno pepper)
In a 6-qt slow cooker, combine the chicken broth, onion, garlic, chiles, adobo sauce, and cumin. Add the beans and pork; cook, covered, until beans are tender and pork easily pulls apart, 8 hours on low or 6 hours on high.
Transfer pork to a bowl and, using a fork, break into large pieces. Using a handheld immersion blender, puree half the soup. (Alternateviley, puree half the soup in a standard blender and stir it back in.) Stir the pork back into the soup and season with 1 tsp salt. Serve with the sour cream and salsa.
Serves 6. Per serving: 526 cal, 42 g protein, 49 g carbs, 17 g fiber, 18 g fat (7 g sat fat), 91 mg chol, 629 mg sod.
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