Zucchini Romano Muffins Tuesday, Feb 12 2013 

2 1/2 cups flour
1/2 cup freshly grated Pecorino Romano cheese, plus more for topping
1 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1-2 tsp. coarsely ground black pepper
1/4 tsp. salt
1 cup milk
1 cup tightly packed coarsely shredded zucchini
1/4 cup olive oil
2 large eggs

Preheat oven to 400 degrees.

Lightly butter 12 muffin cups (coat with nonstick cooking spray or use muffin liners)

Combine flour, cheese, sugar, baking powder, baking soda, pepper and salt in large bowl until well blended. In separate bowl, whisk together milk, zucchini, oil and eggs. Add to the dry ingredients all at once and fold together just until evenly moistened. Don’t overmix.

Divide batter evenly into muffin cups. Sprinkle each muffin with a little cheese, if desired.

Bake 22-25 minutes or until toothpick inserted in the centers comes out clean. Cool beforeremoving from pan. Makes 12 medium muffins.

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Pea Ravioli Wednesday, Feb 6 2013 

Serves 4, Hands-on time 40 minutes, Total time 40 minutes

1 tbsp extra-virgin olive oil
1 medium shallot, finely chopped (about 1/4 cup)
1 clove garlic, finely chopped
1/2 cup low-sodium vegetable or thicken broth
1¼ cups fresh or frozen peas, divided
Sea salt and fresh ground black pepper, to taste
1/3 cup low-fat ricotta cheese
5 tbsp grated Pecorino Romano cheese, divided
2 tbsp chopped fresh chives, plus additional for garnish
1/2 tsp lemon zest
32 whole-wheat wonton wrappers

In a medium saucepan, heat oil on medium. Add shallot and cook until soft and translucent, about 3 minutes. Add garlic and cook, stirring constantly, for 1 minute. Add broth and bring to a simmer. Add 1 cup peas and simmer until just tender, 2 to 3 minutes. Season with salt and pepper With a slotted spoon, transfer pea-shallot mixture to a food processor. Cover saucepan and set broth aside. To food processor, add ricotta, 3 tbsp Pecorino Romano, chives and lemon zest; purée. Taste and adjust seasoning, if desired.

Bring a large pot of water to a boil while you make ravioli. Arrange a small bowl of water and a baking sheet near your work surface. Place 2 wonton wrappers in front of you; keep remaining wrappers covered with a kitchen towel to prevent them from drying out. Place 1 tbsp pea purée on 1 wrapper. Dip your finger into water and moisten edges of wrapper. Place second wrapper over top and press edges together firmly to seal. Transfer to baking sheet. Repeat with remaining pea purée and wrappers.

Just before cooking ravioli, return reserved broth to a simmer. Add remaining ¼ cup peas to broth and cook, uncovered, until tender, 2 minutes.

Meanwhile, add ravioli to pot with boiling water and cook for 2 minutes, until dough is al dente and ravioli rise to the surface. With a slotted spoon or skimmer, transfer directly to 4 shallow serving bowls. Divide pea-broth mixture evenly among bowls and sprinkle with remaining 2 tbsp Pecorino Romano (½ tbsp per bowl). Garnish with additional chives and serve.

Nutrients per serving (4 ravioli, 1 tbsp peas plus broth, 1/2 tbsp Pecorino Rumano) Calories 414, Total Fat 9g (Sat 3g, Mono 3g, Poly 1g), Carbs 68g, Fiber 12g, Sugars 1.5g, Protein 21g, Sodium 445mg, Cholesterol 16mg

Clean Eating, JUNE 2011, Page 46

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

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

Pork Chops Stuffed with Pine Nuts and Herbs Friday, Mar 2 2012 

Seves 6

6 center-cut, bone-in pork loin chops (1-1/4 inches to 1-1/2 inches thick)
1/2 cup fresh mint
1/2 cup fresh parsley
1/3 cup fresh tarragon
1/3 cup finely grated Pecorino Romano (1/4 oz.)
5 Tbs. extra-virgin olive oil
3 medium cloves garlic, peeled
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
3/4 cup pine nuts, toasted
1/3 cup golden raisins
1 Tbs. unsalted butter, cut into 6 pieces

Position a rack in the center of the oven and heat the oven to 400°F.
With a sharp knife, make a horizontal slit in each pork chop to create a 3-1/2-inch-long pocket.

In a food processor, combine the mint, parsley, tarragon, pecorino, 3 Tbs. of the oil, the garlic, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper. Pulse until finely chopped. Add 1/2 cup of the pine nuts and pulse until the nuts are roughly chopped. Stir in the remaining 1/4 cup pine nuts and the raisins. Season the insides of the pockets with salt and pepper and stuff with the filling. Secure the pockets with toothpicks. Season the outside of the meat generously with salt and pepper.

Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Sear 3 of the pork chops on both sides until well browned, about 6 minutes total; transfer to a large rimmed baking sheet. Repeat with the remaining 1 Tbs. oil and the remaining pork chops. Top each chop with a piece of butter and roast in the oven until an instant-read thermometer inserted into the thickest part of the pork chops registers 145°F, 10 to 12 minutes. Discard the toothpicks and serve drizzled with the pan juice.

Fine Cooking, April/May 2011, Page 19

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Italian Bean Soup Thursday, Dec 15 2011 

Prep/Total Time 30 minutes, Yield 6 servings (about 2 qt.)

1 medium onion, thinly sliced
1 small potato, peeled and finely chopped
1 celery rib, chopped
3 garlic cloves, minced
2 Tbsp. olive oil
3 cans (14-1/2 oz. each) reduced-sodium chicken broth
1 can (15 oz) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 oz.) Italian stewed tomatoes, undrained
1/4 cup minced fresh parsley
1 Tbsp. prepared pesto
1/4 cup uncooked orzo pasta
1 cup fresh baby spinach
1/4 cup grated Romano cheese

In a Dutch oven, saute the onion, potato, celery and garlic in oil until tender. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.

Add spinach and cook just until wilted. Sprinkle each serving with cheese.

Food Network Magazine, February/March 2011, Page 66

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