Here is a super simple and extra yummy desert that is perfect for the hot days of summer.
Frozen sorbet pie
1 pint raspberry sorbet (or strawberry or whatever flavor you like)
1 Oreo cookie pie crust
1 - 2 cups whipped topping (cool whip)
dark chocolate shavings
Soften the sorbet and whipped topping enough to be able to spread into the pie crust but make sure it is not melted
1. Smooth sorbet into the bottom of chocolate pie crust.
2. Smooth whip topping on top of sorbet
3. Sprinkle dark chocolate shavings on top of whip topping
4. Freeze for about 1 hour or longer.
EAT!!!!!
Sunday, May 30, 2010
Saturday, May 22, 2010
Ricotta tart
Ricotta cheese is so delicious and this tart is full of it! This is a wonderful dish to make in the spring because you will be able to find locally grown green onions and chives, maybe even dill! We ate this for dinner last night, although this dish would be wonderful for brunch too. This recipe was modified from Cook.ing Light June 2010
Ricotta tart
1 refrigerated pie crust (pillsbury works great)
2 cups thinly sliced green onions
1 (15oz) container part skim ricotta cheese
1/2 cup thinly sliced chives
2 TBS minced fresh dill OR 1 tsp dried dill
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
1/4 - 1/2 cup grated white cheddar
1. Preheat oven to 400
2. Unroll dough and press lightly into a 9 inch pie dish.
3. Heat a medium nonstick skillet over medium heat. Add small amount olive oil and saute green onion for 3 -5 minutes.
4. Combine cooked green onions, ricotta cheese, chives, dill, salt, pepper and eggs in a bowl. Stir gently to combine.
5. Pour mixture into pie crust.
6. Top with cheddar cheese and bake 35 minutes until crust is golden brown and center is set.
Ricotta tart
1 refrigerated pie crust (pillsbury works great)
2 cups thinly sliced green onions
1 (15oz) container part skim ricotta cheese
1/2 cup thinly sliced chives
2 TBS minced fresh dill OR 1 tsp dried dill
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
1/4 - 1/2 cup grated white cheddar
1. Preheat oven to 400
2. Unroll dough and press lightly into a 9 inch pie dish.
3. Heat a medium nonstick skillet over medium heat. Add small amount olive oil and saute green onion for 3 -5 minutes.
4. Combine cooked green onions, ricotta cheese, chives, dill, salt, pepper and eggs in a bowl. Stir gently to combine.
5. Pour mixture into pie crust.
6. Top with cheddar cheese and bake 35 minutes until crust is golden brown and center is set.
Sunday, May 9, 2010
Asparagus and smoked salmon frittata
I found this one in the new Cook.ing Light magazine and modified the dish ever so slightly. It called for smoked trout, but I chose the smoked salmon instead due cost and package size. The substitution was great! I also chose to saute the asparagus rather than steam it. This is a super easy dish to make, coming together in about 30 minutes or less.
8 oz thin asparagus, trimmed and cut into 1-inch pieces
1/2 cup green onion, chopped
1 TBS 2% reduced fat milk
1/4 tsp black pepper
1/8 tsp salt
4 large eggs
4 large egg whites
1/4 cup grated fresh Parmesan (I used the Quattro Formagia blend from Trad.der Joes)
1 1/2 tsp fresh dill, chopped ( I used 1/2 tsp dried dill)
4 oz smoked salmon, skinned and flaked
1. Pre-heat oven to 450
2. Saute asparagus in non-stick skillet over med-high heat until crisp tender, about 3 - 5 minutes. Add green onions just before removing from heat.
3. Combine milk, salt, pepper and eggs in a bowl. Whisk.
4. Transfer asparagus mixture into an oven proof skillet coated with oil or cooking spray (cast iron worked well) and add eggs, stirring to combine. Sprinkle with cheese and cook over med-high heat for a few minutes until edges begin to set.
5. Place skillet in oven and cook 8 minutes.
6. Increase heat to broil and cook another 2 minutes until brown and bubbly.
I served this with a side of fresh local tomatoes, sliced and sprinkled with salt/ pepper and a crusty dinner bread. YUMMY!
8 oz thin asparagus, trimmed and cut into 1-inch pieces
1/2 cup green onion, chopped
1 TBS 2% reduced fat milk
1/4 tsp black pepper
1/8 tsp salt
4 large eggs
4 large egg whites
1/4 cup grated fresh Parmesan (I used the Quattro Formagia blend from Trad.der Joes)
1 1/2 tsp fresh dill, chopped ( I used 1/2 tsp dried dill)
4 oz smoked salmon, skinned and flaked
1. Pre-heat oven to 450
2. Saute asparagus in non-stick skillet over med-high heat until crisp tender, about 3 - 5 minutes. Add green onions just before removing from heat.
3. Combine milk, salt, pepper and eggs in a bowl. Whisk.
4. Transfer asparagus mixture into an oven proof skillet coated with oil or cooking spray (cast iron worked well) and add eggs, stirring to combine. Sprinkle with cheese and cook over med-high heat for a few minutes until edges begin to set.
5. Place skillet in oven and cook 8 minutes.
6. Increase heat to broil and cook another 2 minutes until brown and bubbly.
I served this with a side of fresh local tomatoes, sliced and sprinkled with salt/ pepper and a crusty dinner bread. YUMMY!
Tuesday, April 27, 2010
Tuna and Arugula Pasta Salad
Here is a lovely dish that is super easy and extra yummy. It has arugula in it so already this dish is awesome! This recipe makes enough for dinner and left-overs for lunch the next day, which is always nice. This salad goes well with a nice dinner bread.
Found in May Cooking Lig.ht 2010
Tuna and Arugula Pasta Salad
1 large red bell pepper
8 -10 oz pasta (penne or fussille)
2 or more cups coarsely chopped arugula
1/4 cup thinly sliced shallots
2 TBS red wine vinegar
1 TBS capers, drained
1 TBS extra virgin olive oil
1 (7.8 oz can tune) packed in OIL (I used regular sized cans) drained and flaked.
1/4 tsp salt
Pepper to taste
1. Pre-heat broiler
2. Cut bell pepper in half lengthwise. Discard seeds and membrane. Place pepper halves, skin side up, on a foil lined baking sheet. Flatten with hand and broil 15 minutes. Cover the peppers with the foil and let cool for about 10 minutes. Peel and chop.
3. Bring water to a boil in a large sauce pan. Add pasta and cook according to package directions. Drain and rinse under cold water.
4. Combine bell pepper, pasta, arugula, capers and tuna.
5. Combine olive oil, shallots and vinegar. Whisk until combined. Pour over pasta and stir to coat.
6. Sprinkle with pepper and 1/4 tsp salt.
YUMMY!
Found in May Cooking Lig.ht 2010
Tuna and Arugula Pasta Salad
1 large red bell pepper
8 -10 oz pasta (penne or fussille)
2 or more cups coarsely chopped arugula
1/4 cup thinly sliced shallots
2 TBS red wine vinegar
1 TBS capers, drained
1 TBS extra virgin olive oil
1 (7.8 oz can tune) packed in OIL (I used regular sized cans) drained and flaked.
1/4 tsp salt
Pepper to taste
1. Pre-heat broiler
2. Cut bell pepper in half lengthwise. Discard seeds and membrane. Place pepper halves, skin side up, on a foil lined baking sheet. Flatten with hand and broil 15 minutes. Cover the peppers with the foil and let cool for about 10 minutes. Peel and chop.
3. Bring water to a boil in a large sauce pan. Add pasta and cook according to package directions. Drain and rinse under cold water.
4. Combine bell pepper, pasta, arugula, capers and tuna.
5. Combine olive oil, shallots and vinegar. Whisk until combined. Pour over pasta and stir to coat.
6. Sprinkle with pepper and 1/4 tsp salt.
YUMMY!
Monday, April 12, 2010
Arugula, Orange and Feta Salad
This is one of my all time favorite salads! As you know I LOVE arugula, just can not get enough of this delicious peppery green. But don't worry, the sweet of the honey in the dressing and oranges take down the bite of the arugula. This salad is a hit every time!
6 cups arugula (one bag from Trader Jo.es)
3 navel oranges, peeled, sectioned
3 - 4 oz crumbled feta cheese
2 TBS olive oil
1 TBS lemon juice
1 tsp honey
1 garlic clove, peeled and sliced
1. Combine first 3 ingredients in a large bowl
2. Combine olive oil, lemon juice and honey. Stir with a whisk until blended.
3. Add sliced garlic, salt and pepper to taste.
4. Strain out garlic prior to serving over salad.
Pour dressing on salad immediately before serving. If added too early, the greens will wilt a little from the lemon juice.
YUMMY!
6 cups arugula (one bag from Trader Jo.es)
3 navel oranges, peeled, sectioned
3 - 4 oz crumbled feta cheese
2 TBS olive oil
1 TBS lemon juice
1 tsp honey
1 garlic clove, peeled and sliced
1. Combine first 3 ingredients in a large bowl
2. Combine olive oil, lemon juice and honey. Stir with a whisk until blended.
3. Add sliced garlic, salt and pepper to taste.
4. Strain out garlic prior to serving over salad.
Pour dressing on salad immediately before serving. If added too early, the greens will wilt a little from the lemon juice.
YUMMY!
Wednesday, March 31, 2010
A BIG ficken Sandwich
I made a wonderfully tasty and LARGE ficken sandwich for dinner last night. It took a little bit of creative eating, but we managed to fill our bellies with this delicious sandwich.
Monday, March 22, 2010
Mushroom Rosemary Rissoto
Here is a creamy, delicious risotto that will make your taste buds do a warm happy dance! Risotto offers a lesson in patience because the water is added 1/4 cup at a time while it is stirred....constantly. There is no walking away during the preparation of risotto, so devote your full attention to this dish. You can not rush risotto either, it takes it's time, slowly softening to the added broth. I enjoy the calm stirring and focused attention while preparing this dish as it makes me slow down and savor the moment.
Mushroom Rosemary Risotto
1 cup "no" chicken broth (found at Whole Foods)
2 3/4 cup veggie broth
1/2 tsp dried rosemary, crumbled (or 1 TBS fresh chopped)
1/4 tsp dried thyme
2 TBS olive oil
2 cups sliced white mushrooms
2 TBS chopped shallots
1 cup Arborio rice
1/4 cup chopped fresh parsley (I skipped this and it was still yummy)
salt and pepper to taste
1. In a 2 quart saucepan, heat both the broths, rosemary, and thyme until simmering. Keep on low heat so the liquid stays warm throughout the cooking process.
2. While broth is heating, heat the oil in a 3 quart saucepan over medium heat. Add the mushrooms and shallots, cook, stirring until mushrooms are softened. Add the rice, cook, stirring until rice is coated with oil.
3. Add the broth to the rice 1/4 cup at a time, stirring constantly, until the rice absorbs the liquid. (make the next addition of liquid when you can draw a clear path on the bottom of the pot as you scrape through the rice with a wooden spoon.) This will happen rather quickly at first and then take longer as you near the end of the cooking time.
4. Add parsley when you add the last portion of broth.
Mushroom Rosemary Risotto
1 cup "no" chicken broth (found at Whole Foods)
2 3/4 cup veggie broth
1/2 tsp dried rosemary, crumbled (or 1 TBS fresh chopped)
1/4 tsp dried thyme
2 TBS olive oil
2 cups sliced white mushrooms
2 TBS chopped shallots
1 cup Arborio rice
1/4 cup chopped fresh parsley (I skipped this and it was still yummy)
salt and pepper to taste
1. In a 2 quart saucepan, heat both the broths, rosemary, and thyme until simmering. Keep on low heat so the liquid stays warm throughout the cooking process.
2. While broth is heating, heat the oil in a 3 quart saucepan over medium heat. Add the mushrooms and shallots, cook, stirring until mushrooms are softened. Add the rice, cook, stirring until rice is coated with oil.
3. Add the broth to the rice 1/4 cup at a time, stirring constantly, until the rice absorbs the liquid. (make the next addition of liquid when you can draw a clear path on the bottom of the pot as you scrape through the rice with a wooden spoon.) This will happen rather quickly at first and then take longer as you near the end of the cooking time.
4. Add parsley when you add the last portion of broth.
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