Grilled Artichokes with Raw Tomato Compote

Don't let this fancy shmancy title scare you out of making this. It is super simple! Plus, the raw tomato compote is the best thing that's happened to artichokes since melted butter, people! Try it! Try it!http://www.wholeliving.com/recipe/grilled-artichokes-with-raw-tomato-compote

Ingredients

Serves 4

• 4 large artichokes (about 2 1/4 pounds)
• 2 lemons, halved
• 2 teaspoons extra-virgin olive oil
• Raw Tomato Compote (see recipe below)

Directions

1. Prepare a stove-top griddle or outdoor grill. Snap off the tough outer leaves of the artichokes and discard. Rub the exposed surfaces with a lemon half. Cut off about the top third of each artichoke with a sharp knife. Trim the ends of the leaves with scissors. Trim all but 1/2 inch of the stem. Using a stainless-steel knife or a curved "bird's beak" knife, pare the remaining stem.
2. Steam the artichokes for 20 minutes. When cool, halve each and, using a melon baller, scoop out the prickly hairs, or the choke, and keep scraping until no more fuzz is apparent. Brush the halves with olive oil.
3. Grill each side for 5 to 7 minutes, until the artichokes are nicely browned. Spoon the tomato compote into each half and serve.

Raw Tomato Compote
Ingredients

Makes 1 1/2 cups

• 1 garlic clove, finely chopped
• 2 scallions, white part only, finely chopped
• 2 teaspoons extra-virgin olive oil
• 6 plum tomatoes, seeded and coarsely chopped
• 1/2 cup coarsely chopped basil leaves
• 2 teaspoons sugar
• 1/4 cup good-quality wine vinegar
• Kosher salt and freshly ground black pepper

Directions

1. Combine all of the ingredients in a medium bowl and toss. Season to taste with salt and pepper. The compote will keep, tightly covered, in the refrigerator for 2 days.

p.s. the raw tomato compote is good cold or warmed through. And is said to also be great served over fish or grilled bread, yum!

Sugar Snap Peas with Sesame

Ingredients
1 pound sugar snap peas or snow peas (see note)
Toasted sesame oil
Black or white sesame seeds, or a mixture of both
Kosher salt nocoupons

Directions

Remove and discard the stem end and the string from each pod. Bring a saucepan of water to boiling, add the peas and let them blanch for 30seconds to one minute. Drain immediately and then immerse them in ice water to cool them. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.

Note:If using snow peas skip the blanching process.

Adapted from Ina Garten's recipe for "Sugar Snap Peas with Sesame" click here for link to original recipe

Open Faced Grilled Veggie Sandwiches

I spent the holidays with my parents and siblings out by the beach in California were I grew up. One day after a rousing game if boccie ball we were hankering for something to eat, to be more specific something healthy after all the chocolate we consumed days earlier. So with my mother's inspiration I rummaged through the kitchen and found a nice assortment of veggies, some whole wheat sourdough bread, pesto, pomegranate vinegar, honey, olive oil, baby greens and sharp cheddar cheese. I set to work and make these tasty sandwiches and a yummy vinaigrette to knock their socks off! Even my youngest brother, who considers many veggie combinations unsuitable for consumption, wolfed it down. My other brother asked me for the recipe. Recipe? Uh, right. I thought I should write it down before I forget.

4 slices country style whole wheat (or regular) sourdough bread
1 tablespoon butter
1/2 medium onion thinly sliced
1 clove garlic, minced
1 small red bell pepper thinly sliced
1 small zucchini thinly sliced lengthwise
salt and pepper to taste
store-bought jarred basil pesto
1/4 ish cup shredded sharp cheddar cheese
1 bag baby greens such as spring mix or baby romaine
Vinaigrette for serving (see recipe below).

Set oven to broil. Set the top rack in the middle of your oven. Cover a baking sheet with foil. Place the sourdough bread slices on the baking sheet. Set aside.

In a large skillet over medium heat melt one tablespoon butter. Add the onions and saute until onions are lightly browned and soft about 10 minutes.

Meanwhile broil the bread under the broiler for approximately 2 minutes, remove promptly.

When onion are done add the garlic and remaining vegetables, season with salt and pepper and saute until the veggies are tender but not mushy, 2-4 minutes.

Turn the toasted bread over (the underside will be un-toasted). Spread each slice of bread with a thin layer of pesto. Top with the sauteed veggies and sprinkle with cheese. Return sandwiches to oven and broil until cheese is barley melted (do not over cook!). Serve warm with mixed greens tossed with vinaigrette.

Vinaigrette
1 tablespoon honey
1 tablespoon good tasting vinegar (such as balsamic or pomegranate)
3 tablespoons olive oil
dash of coarse salt
freshly cracked pepper

Combine the honey, vinegar and salt. Whisk the olive oil into the honey and vinegar in a slow stream and continue whisking until emulsified. Toss vinaigrette with mixed greens of choice. Garnish salad with freshly cracked pepper.

Twice Baked Potatoes

This seems more like dessert than dinner, it would be a fun new twist to yams or sweet potatoes with your holiday dinner. I omitted the pepper and added mini marhmallows to the top after they were done and then let the marshmallows get all toasty in the oven for a bit. My husband said it was like eating pumpkin pie except with out the crust.

ingredients
6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper

directions
Preheat oven to 375 degrees F. Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle. Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.

Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

Recipe & Picture from: The Neeleys at The Food Network

Italian Chicken Pasta Toss

FOR THOSE OF YOU WHO LIVE WITH VEGETABLE HATERS...READ ON!

TWO REASONS TO MAKE FOR SAID VEGETABLE HATER

1) IT'S EASY
2) IT'S TASTY DESPITE THE VEGGIES

CASE IN POINT:
Seriously, I made this for by bro-in-law who is notorious for turing his nose up to veggies esp. tomatoes. And he pounded the pasta dish with a fury. There were no leftovers and nothing on his plate afterwards. He even commented the next day on how much of it he ate and how much he liked it.

So there is hope for your non-veggie eaters.

THE END

ingredients

6 oz uncooked bow tie pasta (about 3 cups)
2 plum tomatoes, seeded and diced
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless, skinless chicken breasts, cut into 1-inch strips
2 tsp. olive oil
2 large garlic cloves, pressed (minced)
1/2 cup frozen peas
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 tsp. salt
1/4 cup freshly grated Parmesan cheese

directions
Cook pasta according to package directions. Drain and keep warm. Dice tomatoes, slice zucchini, chop onion, cut bell pepper, and cut chicken into 1-inch strips.

Heat oil in stir fry pan (or nonstick skillet) over medium high heat until hot. Press garlic into skillet. Add chicken and stir fry 5 min. or until chicken is no longer pink. Reduce heat to medium and add onion, zucchini, bell pepper, peas, seasonings and salt. Stir-fry for 2 minutes. Add tomatoes, and stir-fry for another 2 minutes or until heated through, stirring gently.

Remove from heat. Stir in warm pasta. Grate Parmesan cheese over pasta mixture. Serve immediately.

Yield: 6 servings
Nutrients per serving: Calories 190; Total fat 3 g; Saturated fat 0 g; Cholesterol 20 mg; Carbohydrates 27 g; Protein 14 g; Sodium 430 mg; Fiber 3 g.

Diabetic exchanges per serving: 1 1/2 starch, 1 meat (1 1/2 carb)

P.S. This recipe is from Pampered Chef's Cookbook "Casual Cooking Easy Cooking for Indoors and Out".

Not Your Granny's Green Bean Casserole

Love this story:

“Once upon a time in 1955 a certain soup company invented a certain dish, to be served at a certain holiday, using mostly foods found inside a certain sealed container. In fact early recipes for Green Bean Casserole called for the opening of not one, not two, not three, but four individual cans. Well this is the 21^st century! And modern foodists just don't roll that way anymore. So let's do away with the cans and let's get to casseroleing!”

-Alton Brown

Amen Brother! Amen!

Click here for the full story

My Family's From Scratch Green Been Casserole
(BTW not Alton Browns but all the same this recipe does not call for canned green beans).

28 oz. or 3 (9oz.) packages frozen, French cut green beans
5 oz. fresh sliced mushrooms
1 medium onion, diced
½ cup butter
¼ cup flour
3 cups milk
¾ lb. cheddar cheese, grated
½ teaspoon salt
½ teaspoon pepper
1/8 teaspoon Tabasco sauce
2 teaspoon soy sauce
5 oz. can sliced water-chestnuts, drained
2 small cans French Fried Onions

1. Put green beans in a colander and run over with warm water, melting and or removing ice that covers it. Drain water and dry on paper towels, set aside.

2. In a large skillet or stock pot saute mushrooms, and onion in butter. Add flour and stir until relatively smooth, about one minute. Add milk, stirring constantly until thickened, about 10 minutes. Add cheese, salt, pepper, Tabasco sauce and soy sauce. Stir until cheese is melted. Add the green beans and water-chestnuts to the cheese mixture and stir to evenly distribute. Pour into 9x13x2 inch casserole dish. Sprinkle with french-fried onions. Bake at 375 degrees for approximately 30 minutes. Makes 10 servings.

Tip: This can be made in advance except don't sprinkle and bake the casserole until about 30 minutes before you want it to be ready. Cover with plastic wrap and keep in the fridge until then.

Mashed Potatoes with Rosemary

A friend from days gone by made these rosemary mashed potatoes for a special dinner he helped put on for the "Sister Appreciation" dinner at my church. My life was never the same again. Recently I have found a way to make crank up the yumm-o notch on these potatoes. FYI it has nothing to do with ingredients and everything to do with the method.

Click here to see what I mean

ingredients

2 lbs. Yukon gold potatoes peeled and cut into 1/2 inch pieces
Cold water
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/2 cup heavy cream
1/2 cup butter
Finely chopped fresh rosemary, to taste

1. Add potatoes to a large stock pot and add enough cold water to cover potatoes by an inch. Boil the potatoes until soft enough to mash with the tines of a fork (approximately 15 minutes). Promptly drain the potatoes and set aside.
   

2. In a same potato pan heat cream and butter, add salt and pepper. Put the potatoes through a food mill, potato ricer, or press 'rm through the tiny holes in your colander (that's what I did!)
   

3. Add potatoes to heated cream and butter goodness and stir to combine (don't mash, whip, over stir etc., you won't need to). They are soooo gooood you won't feel the slightest tinge to put gravy over them. YUM!
   

Thank you Jacob! (and Alton and Martha for the media)!

Southwestern Acorn Squash

Since it is the season for squash I thought I'd post this yummy recipe. It serves 6, but I've scaled it down to 2 servings as well for those of you with smaller families, i.e. no kids, or kids that turn their noses up to squash :D

ingredients

3 acorn squash, about 1 lb. each
5 oz. bulk turkey sausage (I like using 1 ½ links of Jennie-O Italian Turkey Sausage)
1 small onion, diced
½ medium red bell pepper, diced
1 clove garlic, minced
1 Tbs. Chili powder (or 1tsp. Chipotle chili powder and 2 tsp. Regular chili powder)
1 tsp. Ground cumin
2 cups chopped tomatoes
15 oz. Black beans, drained and rinsed
½ tsp. Kosher
salt several dashes hot pepper sauce
1 cup shredded swiss cheese

directions

1. Preheat oven to 375 degrees. Coat baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard the seeds. Place squash cut side down on baking sheet. Bake till tender-about 45minutes.
3. Lightly coat skillet with cooking spray. Over medium heat add turkey sausage cooking breaking up and stirring till browned (3-5 minutes). Add onion and bell pepper. Cook till soft, stir in garlic, chili powder, and cumin. Cook for 30 seconds. Stir in tomatoes, beans, salt, pepper and hot sauce- scraping up any browned bits in pan. Reduce heat and cook till tomatoes are broken down 10-12 minutes.
4. When squash is tender- reduce to 325 degrees. Remove squash from oven and fill with turkey mixture, top with cheese. Bake until heated and cheese is melted, about 8-10 minutes.

makes 6 servings

(259 calories per serving)

eatingwell.com

2 servings
1 acorn squash (1lb.)
1 link turkey Italian sausage
½ small onion
¼ medium red bell pepper (or ½ of a small)
1 small clove garlic
½ tsp. Chipotle chili powder
1 tsp. Regular chili powder
½ tsp. Ground cumin
1 cup chopped tomatoes
½ can black beans
¼ tsp. Salt
several dashes hot pepper sauce
½ cup shredded swiss cheese

Italian Style Grilled Pizza

I've already posted this...but did something stupid to it while editing...so I'm posting it AGAIN.


With all those tomatoes it should be healthy, right?

1 cup 4 ounces shredded mozzarella cheese
¼ cup (1 ounce) grated fresh Parmesan cheese (fresh, people!...not the dry grated stuff)
4 plum tomatoes, seeded and diced (1 ½ cups)
¼ cup fresh basil leaves sliced into fine ribbons (this is important stuff here!)
1 can (2.25 ounces) sliced pitted ripe olives, drained
2 tablespoons olive oil 1 tablespoon red wine vinegar
2 garlic cloves, pressed ½ teaspoon each salt and coarsely ground black pepper
1 package (16 ounces) prebaked pizza crust (such as Boboli)

1.Prepare grill for direct cooking over medium coals. Place mozzarella cheese in medium mixing bowl. Grate Parmesan cheese into mixing bowl. Slice tomato in half using chef's knife; remove seeds. Cut tomatoes into ¾ inch pieces; slice basil leaves into fine ribbons. Add tomatoes, basil and olives to batter bowl; mix gently.

2.In small mixing bowl combine oil, vinegar, pressed garlic, salt and black pepper. Lightly brush the top of crust with one tablespoon of the oil mixture with a pastry brush.

3.Place crust in center of grid of grill, top side down. Grill crust uncovered for 4-5 minutes or until deep golden brown. Using tongs, turn crust over and carefully remove to a large cutting board.

4.Add remaining oil mixture to cheese-tomato mixture, mix well. Spoon cheese-tomato mixture evenly over the top of the crust; return pizza to grid of grill. Cover and grill 8-10 minutes or until cheese is melted a bottom of crust is deep golden brown.

5.Remove pizza to cutting board; slice with pizza cutter and enjoy!

Cook's Tips:

• To easily slice basil into ribbons, stack basil leaves on top of each other and roll lengthwise into a tight cylinder. Slice crosswise using a chef's knife; separate into ribbons
• For a heartier pizza, 1-2 cups grilled chicken or steak cut into cubes can be added to pizza toppings. Proceed as recipe directs.
• Substitute ¼ cup of you favorite Italian salad dressing for the oil, vinegar, garlic, salt and black pepper in step 2, if desired. Proceed as recipe directs.
• To bake pizza in the oven. Preheat oven to 350 degrees, place the pizza crust on a baking stone or baking sheet and bake instead of grilling according to recipe directions.

Tomato, Eggplant and Mozzarella Salad

This is just a traditional Italian caprese salad with roasted eggplant added to it. We used freshly picked eggplant and tomatoes. Roasting the eggplant gave it a scrumptiously sweet flavor, a perfect pair with vine ripened tomatoes. Serve with risotto or freshly sliced Italian bread. Che bella!

6 tablespoons extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
salt and freshly ground pepper
1 pound fresh mozzarella, thinly sliced
1 pound sliced tomatoes
1/4 cup loosely packed fresh basil leaves, torn

Directions

• Preheat oven to 400 degrees. Cover two baking sheets with foil, brush with one tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.

• On a serving platter, first layer tomato and mozzarella in single-file-line fashion. Sprinkle with salt and fresh black pepper. Drizzle with remaining olive olive oil, top with half of the basil. Arrange roasted eggplant over tomatoes and cheese, top with remaining basil leaves.

Ellie Krieger's Macaroni and 4 Cheeses

In case you all are wondering "Who is Ellie Krieger?" She is a TV chef that devotes her shows to healthy cooking. My husband and I eat her version of Macaroni and Cheese at least once a month. It's amazing how good it tastes even when most of it is pureed squash. Word to the wise: use really good sharp cheddar or else it really will taste like macaroni and squash casserole.

ingredients

Cooking spray

1 pound elbow macaroni

2 (10-ounce) packages frozen pureed winter squash

2 cups 1 percent low-fat milk

4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)

2 ounces Monterrey jack cheese, grated (about 2/3 cup)

1/2 cup part-skim ricotta cheese

1 teaspoon salt

1 teaspoon powdered mustard

1/8 teaspoon cayenne pepper

2 tablespoons unseasoned bread crumbs

2 tablespoons grated Parmesan

1 teaspoon olive oil

directions

1.Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

2. Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

3. Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

4. Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Calories per serving: 395

Serves 8

foodnetwork.com

Seven-Layer Salad

Summer is not over yet! There are still a few backyard bbq's to be had. I have posted two versions of the same yummy salad. This first is a low-calorie one (84 calories per serving) and the second is full-calorie( 384 calories per serving). Your approach to each salad is individual and so to say that one is tastier than the other is not for me to judge. Do what tastes and feels right. Happy Eating!

EATINGWELL.COM

ingredients

8 cups shredded romaine lettuce
1 cup frozen peas, thawed
1 medium yellow bell pepper, diced
1 cup halved grape tomatoes or quartered cherry tomatoes
1 cup sliced celery
1/2 cup sliced scallions
3/4 cup nonfat plain yogurt
3/4 cup low-fat mayonnaise
2 teaspoons cider vinegar
1-2 teaspoons sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded reduced-fat Cheddar cheese
1/2 cup thinly sliced fresh basil
3 strips cooked bacon, crumbled

directions

1. Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.

2. Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad (an offset spatula is handy for this, if you have one). Sprinkle with cheese, basil and bacon. Serve room temperature or chilled
   
   

Makes 10 servings, about 1 cup each

NUTRITION INFORMATION: Per serving: 84 calories; 4 g fat

ALLRECIPES.COM

1 pound bacon

1 large head iceberg lettuce - rinsed, dried, and chopped

1 red onion, chopped

1 (10 ounce) package frozen green peas, thawed

10 ounces shredded Cheddar cheese

1 cup chopped cauliflower

1 1/4 cups mayonnaise

2 tablespoons white sugar

2/3 cup grated Parmesan cheese

directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

2. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.

3. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Makes 12 servings

NUTRITION INFORMATION: Per Serving: 384 calories; 37.2 g fat

Broccoli Bacon Salad

Ok, ya'll. How many times have you gone to a 4th of July potluck or BBQ and wished there were some healthier options that we more than just you're plain old lettuce salad or fruit tray? If you said yes...or even if you said no we have a solution! This month's issue of Eating Well Magazine published a whole section on made over potluck faves like this Broccoli Bacon Salad. Your average broccoli bacon salad is a whopping 460 calories per 1/2 cup serving. This health wise one is an amazing 89 calories per 1 cup serving! So you really can't go wrong. For more slimmed down recipes from Eating Well that will rock your tastebuds and this year's BBQ go to: eatingwell.com

Broccoli Bacon Salad

1 clove garlic, minced
1/4 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 teaspoons cider vinegar
1 teaspoon sugar
4 cups finely chopped broccoli crowns (see Tip)
1 8-ounce can sliced water chestnuts, rinsed and chopped
3 slices cooked bacon, crumbled
3 tablespoons dried cranberries
Freshly ground pepper to taste

Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing. Serves 6

NUTRITION INFORMATION: Per serving: 89 calories; 4 g fat

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.