Chile Pork and Tomatillo Pasta Wednesday, Sep 7 2016 

Food Recipes , , , The Farmer's Daughter blog (TFDblog) 6:47 pm

2 ears corn, husks removed
8 oz whole grain pasta
2 tsp olive oil
1 large Spanish onion, chopped
1 lb tomatillos, papery skins removed, rinsed well, stemmed and chopped
1 tbsp chile powder
1/2 tsp salt
3/4 lb pork tenderloin, trimmed and sliced into 1-inch strips
3 oz part skim mozzarella cheese, cubed
Sweet paprika, as desired

Fill a large pot halfway with water and bring to a boil. Add corn, return to a boil and cook for 3 minutes. Drain and set aside until cool enough to hamdle. With a sharp knife, remove kernels. Transfer kernels to a large bowl and set aside.

Cook pasta according to package directions. Drain.

Meanwhile, in a large nonstick skillet, heat oil on medium. Add onion and saute, stirring occasionally, until soft and beginning to turn translucent, about 5 minutes. Add tomatillos, chile powder and salt and saute for 5 minutes. Add pork and saute, stirring often, until cooked through, about 4 minutes.

Add pasta and pork mixture to corn and toss to combine. Top with cheese and paprika.

Clean Eating, August/Septrmber 2012, page 75.

 

Gnocchi with White Beans Wednesday, Dec 25 2013 

Food Recipes , , , , , , , , , The Farmer's Daughter blog (TFDblog) 1:19 am

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 package (16 ounces) potato gnocchi
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 package (6 ounces) fresh baby spinach
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown.

Stir in beans, tomatoes, spinach and pepper; heat through. Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted.

Yield: 6 servings.

Nutritional Facts
1 cup equals 307 calories, 6 g fat (2 g saturated fat), 13 mg cholesterol, 789 mg sodium, 50 g carbohydrate, 6 g fiber, 13 g protein.

Taste of Home, December/January 2011, page 52

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Grilled Chicken Parmesan Friday, Jun 7 2013 

Food Recipes , , , , , , , , The Farmer's Daughter blog (TFDblog) 1:38 am

1 tablespoon unsalted butter
2 tablespoons finely chopped onion
Salt and pepper
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes
1 ounce Parmesan cheese, grated (1/2 cup)
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
6 (3- to 4-ounce) chicken cutlets, 1/2 inch thick, trimmed
4 ounces mozzarella cheese, shredded (1 cup)

Melt butter in medium saucepan over medium-low heat. Add onion and 1/2 teaspoon salt and cook until onion is golden brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes and their juice and mash with potato masher until coarsely ground. Increase heat to high and bring to boil, about 10 minutes. Off heat, stir in Parmesan, basil and oil. Season with salt and pepper to taste.

Pat chicken dry with paper towels and season with salt and pepper. Grill chicken over hot fire until well browned on first side, about 3 minutes.

Flip chicken over and top each cutlet with 2 tablespoons tomato sauce. Divide mozzarella among cutlets. Cover and cook until mozzarella starts to melt and chicken registers 160 degrees, about 3 minutes.

Transfer chicken to plate, tent loosely with aluminum foil, and let rest for 5 minutes. Serve, passing any remaining tomato sauce separately.

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Artichoke, Spinach, and White Bean Dip Wednesday, Feb 6 2013 

Food Recipes , , , , , , , , The Farmer's Daughter blog (TFDblog) 8:14 pm

Hands-on time: 15 min. Total time: 35 min.

1/4 cup (1 ounce) grated fresh pecorino Romano cheese
1/4 cup canola mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 garlic cloves, minced
1 (15-ounce) can organic white beans, rinsed and drained
1 (14-ounce) can baby artichoke hearts, drained and quartered
1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 350.

Place Romano cheese, 1/4 cup mayonnaise, 1 teaspoon lemon juice, salt, black pepper, red pepper, minced garlic, and white beans in a food processor, and process until smooth, Spoon into a medium bowl. Stir in the artichokes and spinach. Spoon the mixture into a 1-quart glass or ceramic baking dish coated with cooking spray.

Sprinkle with 1/2 cup mozzarella. Bake at 350 degrees for 20 minutes or until bubbly and brown.

Yield: 12 servings (serving size: 1/4 cup) CALORIES 87, FAT 5.4g (sat 1.4g. mono 2.3g, poly 1g), PROTEIN 3.7g, CARB 4.9g, FIBER 1g, CHOL 6mg, IRON 0.7mg, SODIUM 232mg, CALC 91mg

Cooking Light, April 2011, Page 178

 

Insalata Caprese Thursday, Mar 10 2011 

Food Recipes , , The Farmer's Daughter blog (TFDblog) 1:29 pm

12 thick slices yellow tomato
12 thick slices red tomato
1/2 cup fresh sliced buffalo mozzarella
2 tablespoons chicken broth
2 tablespoons olive oil
3 tablespoons balsamic vinegar
fresh lemon juice
1/4 cup thinly sliced fresh basil
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Alternate yellow and red tomato slices with sliced cheese on a large plats or several small platters. Whisk together olive oil, broth, and vinegar. Drizzle over salad. Top with sliced basil and sprinkle with salt and peppe Serve immediately.

Serves about 8 people.
Each serving: 60 calories, 2 grams fat, 3 grams protein, 8.5 grams carbohydrates, 2 grams dietary fiber.

Recipes for Healthy Living cookbook