Ingredients
1 cup green beans, trimmed
1 15-oz. can white beans
1 teaspoon Italian seasoning
1/4 cup chopped parsley
1 tablespoon olive oil
2 tablespoons lemon juice
Salt and pepper
Preparation
Rinse green beans; cut in half. Place in bowl, cover with damp paper towel and microwave for 2 minutes. Drain and rinse white beans. Toss beans in bowl with Italian seasoning, parsley, olive oil and lemon juice. Season with salt and pepper.
Sunday, July 24, 2011
Tuna and Avocado Stuffed Tomatoes
Ingredients
6 ounces chunk light tuna
1 small avocado (cubed)
1/4 teaspoon pepper
1 tablespoon chopped fresh dill
Juice of 1 medium lemon
2 medium tomatoes
Preparation
In a bowl, toss tuna with avocado, pepper, dill and lemon juice. Cut the tops off tomatoes and scoop out seeds and cores. Divide tuna mixture and spoon into tomatoes. Serve immediately.
6 ounces chunk light tuna
1 small avocado (cubed)
1/4 teaspoon pepper
1 tablespoon chopped fresh dill
Juice of 1 medium lemon
2 medium tomatoes
Preparation
In a bowl, toss tuna with avocado, pepper, dill and lemon juice. Cut the tops off tomatoes and scoop out seeds and cores. Divide tuna mixture and spoon into tomatoes. Serve immediately.
White Fish with Chickpea Ragu
Recipe Ingredients
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
Kosher salt and pepper
1⁄2 tsp paprika (preferably smoked)
1 15-oz can chickpeas, rinsed
1 14.5-oz can diced tomatoes
1 1 1⁄4-lb piece cod or halibut fillet (1 in. thick), cut into 4 pieces
1⁄2 cup fresh flat-leaf parsley, chopped
Recipe Preparation
1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1⁄4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute.
2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.
3. Season the fish with 1⁄4 tsp each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
Kosher salt and pepper
1⁄2 tsp paprika (preferably smoked)
1 15-oz can chickpeas, rinsed
1 14.5-oz can diced tomatoes
1 1 1⁄4-lb piece cod or halibut fillet (1 in. thick), cut into 4 pieces
1⁄2 cup fresh flat-leaf parsley, chopped
Recipe Preparation
1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1⁄4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute.
2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.
3. Season the fish with 1⁄4 tsp each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.
Monday, October 11, 2010
Roasted Cauliflower
INGREDIENTS:
1 head cauliflwoer, cut into bite-size florets
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
DIRECTIONS:
Preheat the oven to 425°. On a baking sheet, toss the EVOO; season with salt and pepper and arrange in an even layer. Roast until tender and browned, 20 to 25 minutes.
1 head cauliflwoer, cut into bite-size florets
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
DIRECTIONS:
Preheat the oven to 425°. On a baking sheet, toss the EVOO; season with salt and pepper and arrange in an even layer. Roast until tender and browned, 20 to 25 minutes.
Chicken Fried Steak with Gravy
NGREDIENTS:
4 beef round steaks (1 1/2 pounds), patted dry
Salt and pepper
1 cup flour
2 large eggs
1/2 cup vegetable oil
2 tablespoons butter
1 cup chicken broth
3/4 cup milk
DIRECTIONS:
Season the steaks with salt and pepper. Place 3/4 cup flour in a shallow bowl. In another shallow bowl, beat the eggs. Coat the steaks with the flour, then the egg, letting any excess drip off. Coat again with the flour.
In a large, heavy skillet, heat 1/4 cup oil over medium heat. Add 2 steaks and cook, turning once, until golden, 5 to 6 minutes. Drain on paper towels. Wipe out the pan. Repeat with the remaining 1/4 cup oil and 2 steaks.
Pour off the excess oil from the pan. Add the butter and melt over medium heat. Whisk in the remaining 1/4 cup flour for 1 minute. Gradually whisk in the chicken broth and milk until thickened, about 2 minutes. Season with salt and pepper, then spoon over the steaks.
4 beef round steaks (1 1/2 pounds), patted dry
Salt and pepper
1 cup flour
2 large eggs
1/2 cup vegetable oil
2 tablespoons butter
1 cup chicken broth
3/4 cup milk
DIRECTIONS:
Season the steaks with salt and pepper. Place 3/4 cup flour in a shallow bowl. In another shallow bowl, beat the eggs. Coat the steaks with the flour, then the egg, letting any excess drip off. Coat again with the flour.
In a large, heavy skillet, heat 1/4 cup oil over medium heat. Add 2 steaks and cook, turning once, until golden, 5 to 6 minutes. Drain on paper towels. Wipe out the pan. Repeat with the remaining 1/4 cup oil and 2 steaks.
Pour off the excess oil from the pan. Add the butter and melt over medium heat. Whisk in the remaining 1/4 cup flour for 1 minute. Gradually whisk in the chicken broth and milk until thickened, about 2 minutes. Season with salt and pepper, then spoon over the steaks.
Banana Walnut Muffins
INGREDIENTS:
3/4 cup sugar
1-1/2 teaspoons cinnamon
1-1/3 cups flour 2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup golden raisins
1 cup mashed banana (1 to 2 bananas)
1 cup whole milk yogurt
1 large egg
4 tablespoons unsalted butter, melted, or vegetable oil
DIRECTIONS:
Preheat the oven to 375°. Line a 12-cup muffin pan with baking liners. In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon.
In a large bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, salt, remaining 1/2 teaspoon cinnamon, walnuts and raisins.
In a small bowl, beat together the banana, yogurt and egg with a fork. Stir in the butter. Stir the wet ingredients into the flour mixture until just combined.
Fill the lined muffin cups with the batter. Sprinkle the reserved cinnamon-sugar mixture on top. Bake until golden and a toothpick inserted into the centers comes out dry, about 20 minutes.
3/4 cup sugar
1-1/2 teaspoons cinnamon
1-1/3 cups flour 2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup golden raisins
1 cup mashed banana (1 to 2 bananas)
1 cup whole milk yogurt
1 large egg
4 tablespoons unsalted butter, melted, or vegetable oil
DIRECTIONS:
Preheat the oven to 375°. Line a 12-cup muffin pan with baking liners. In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon.
In a large bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, salt, remaining 1/2 teaspoon cinnamon, walnuts and raisins.
In a small bowl, beat together the banana, yogurt and egg with a fork. Stir in the butter. Stir the wet ingredients into the flour mixture until just combined.
Fill the lined muffin cups with the batter. Sprinkle the reserved cinnamon-sugar mixture on top. Bake until golden and a toothpick inserted into the centers comes out dry, about 20 minutes.
Lemony Tuna Salad
INGREDIENTS:
1/4 cup mayonnaise
4 teaspoons lemon juice
2 teaspoons grated lemon peel
Salt and pepper
One 6-ounce can solid white tuna, drained
1 cup canned white beans, rinsed
1/2 English cucumber, cut into 1/2-inch cubes
1/4 cup finely chopped red onion
1 large head romaine lettuce, shredded 1 cup cherry tomatoes, halved
DIRECTIONS:
In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season with salt and pepper. Add the tuna, breaking it apart slightly with a fork, then the beans, cucumber and onion. Season with salt and pepper.
Arrange the romaine on 4 large plates and top with the tuna salad and tomatoes.
1/4 cup mayonnaise
4 teaspoons lemon juice
2 teaspoons grated lemon peel
Salt and pepper
One 6-ounce can solid white tuna, drained
1 cup canned white beans, rinsed
1/2 English cucumber, cut into 1/2-inch cubes
1/4 cup finely chopped red onion
1 large head romaine lettuce, shredded 1 cup cherry tomatoes, halved
DIRECTIONS:
In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season with salt and pepper. Add the tuna, breaking it apart slightly with a fork, then the beans, cucumber and onion. Season with salt and pepper.
Arrange the romaine on 4 large plates and top with the tuna salad and tomatoes.
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