Shrimp Tortellini Pasta Toss Wednesday, Sep 21 2016 

1 package (9 ounces) refrigerated cheese tortellini1 cup frozen peas
3 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking.

Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink.

Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat. Yield: 4 servings.

Healthy Cooking, April/May 2012, page 37

Mussels with Peas and Mint Monday, Jun 3 2013 

1 tablespoon unsalted butter
1 cup thinly sliced leek (about 1 large)
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh tarragon
3/4 cup organic vegetable broth
1/4 cup heavy cream
1 cup fresh shelled green peas
48 mussels (about 2 pounds), scrubbed and debearded
2 tablespoons chopped fresh mint
1/4 teaspoon freshly ground black pepper

Melt butter in a large saucepan over medium heat. Add leek, thyme, and tarragon to pan; cook 4 minutes or until leek is tender, stirring frequently. Add broth and cream; bring to a simmer. Add peas and mussels; stir well. Reduce heat to medium-low; cover and cook 7 minutes or until mussels open. Remove from heat; discard any unopened shells. Sprinkle evenly with mint and pepper.

Cooking Light, April 2013, page 22

Serve over pasta


Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg Thursday, Feb 14 2013 

4 (2-ounce) slices whole-wheat country bread
Cooking spray 2 cups arugula
1 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 large eggs
3/4 cup part-skim ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 teaspoon chopped fresh thyme

Preheat broiler.

Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.

Combine arugula, 2 teaspoons oil, juice,  teaspoon salt, and 1/4 teaspoon pepper, toss gently.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until the whites are set. Remove from heat.

Combine 14 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread evenly over toasted bread slices. Divide arugula mixture and eggs evenly among toast slices. Sprinkle with remaining 4 teaspoon salt and remaining 1/4 teaspoon pepper.

Yield: 4 servings (serving size: 1 sandwich).


Seafood Corn Chowder Tuesday, Feb 12 2013 

1 tbsp extra virgin olive oil
1 white onion, chopped (about 1.5 cups)
2 large carrots, chopped (about 3/4 cups)
2 stalks celery, chopped (about 3/4 cups)
sea salt and fresh ground black pepper, to taste
1 jalapeno pepper, chopped (seeded if you’d like to reduce heat)
1 bunch chard, chopped
1 tsp smoked paprika
3/4 tsp dried thyme
1 lb russet potatoes, peeled and chopped (about 2.5 cups)
3 cups frozen corn kernels
1 cup low-fat milk
3/4 lb sea scallops
1/2 lb medium shrimp, peeled and deveined
3 scallions, white and light green parts, thinly sliced

Heat oil in a large Dutch oven or stockpot on medium. Add onion, carrots and celery; season with salt and black pepper and cook until soft, about 8 minutes.

Add jalapeno, paprika and thyme and cooks for 1 minutes, stirring well.

Add 3 cups water, increase heat and bring to a boil.

Add potatoes and reduce to a simmer until just tender, 7 to 8 minutes.

Add corn and milk; season with salt (1/4 tsp minimum) and black pepper, and simmer for 3 more minutes. Remove from heat. Add chard stems.

Pour 3 cups corn mixture into a blender, covering opening loosely with a kitchen towel to prevent splatters (steam from the hot liquid may cause the blender’s lid to pop off) and puree. Transfer puree back to pot, stir to combine and return to medium heat; bring to a simmer. Add chard greens.

Add scallops to pot and simmer for 3 minutes (time should begin when liquid returns to simmer).

Add shrimp and simmer for 2 minutes or until shellfish are opaque in center.

Remove from heat and taste for seasoning. Ladle into bowels, sprinkle with scallions, dividing evenly, and serve.

Stuffed Acorn Squash with Barley Saturday, Feb 9 2013 


2 small acorn squash (about 1 1/2 pounds each), halved and seeded
2 teaspoons olive oil
Salt and pepper
3/4 cup pearl barley, rinsed and drained
1 onion, minced (about 1 cup)
1 fennel bulb, halved lengthwise, cored, and chopped fine
6 garlic cloves, minced
1 teaspoon minced fresh thyme or 34 teaspoon dried
1 teaspoon ground coriander
2 ounces Parmesan cheese, grated (abouti cup)
2 tablespoons minced fresh parsley
2 tablespoons pine nuts, toasted
1 tablespoon unsalted butter
4 teaspoons balsamic vinegar

Adjust the oven racks to the upper—middle and lower-middle positions and heat the oven to 400 degrees. Line a rimmed baking sheet with foil and lightly spray with vegetable oil spray.

Brush the cut sides of the squash with 1 teaspoon of the oil, season with salt and pepper, and lay them cut side down on the prepared baking sheet. Roast on the lower-middle rack until tender (the tip of a paring knife can be slipped into the flesh with no resistance), 45 to 55 minutes. Remove the squash from the oven and increase the oven tenperature to 450 degrees.

Meanwhile, bring 3 quarts water to a boil in a large saucepan. Stir in the barley annd ¼ teaspoon salt. Return to a boil, then reduce to a simmer and cook until the barley is tender, 20 to 25 minutes. Drain and set aside.

Wipe the saucepan dry and add the remaining 1 teaspoon oil, the onion, and fennel. Cover and cook over medium—low heat, stirring occasionally, until the vegetables are softened, 5 to 10 minutes. Stir in the garlic, thyme, and coriander, and cook until fragrant, about 30 seconds.

Off the heat, stir in the barley, 3/4 cup of the Parmesan, the parsley, pine nuts, and butter. Season with salt and pepper to taste.

Flip the roasted squash over and scoop out the flesh, leaving a 1/8—inch thickness of flesh in each shell. Gently fold the squash flesh into the barley mixture, then mound the mixture into the squash shells (abou 1 cup of filling per shell).

Sprinkle with the remaining ¼ cup Parmesan. Bake on the upper-middle rack until the cheese is melted, 5 to 10 minutes. Drizzle with the balsamic vinegar and serve. (The stuffed squash can be asembled through step 6, covered loosely with plastic wrap, and refrigerated for up t0 4 hours. Finish and bake as directed, increasing the baking time to 25 to 30 minutes.)


Bok Choy Skillet Supper Wednesday, Feb 6 2013 


2 tsp. garlic-flavored olive oil, divided, plus more for drizzling
8 oz. button mushrooms, sliced (2 cups)
8 cherry or grape tomatoes, halved
2 shallots, finely chopped (1/4 cup)
1 cup bulgur
1 cup mushroom broth
1 sprig fresh thyme plus 1 tsp. fresh thyme leaves, divided
4 small bok choy, halved

Heat 1 tsp. garlic oil in skillet, over medium-high heat. Add mushrooms, and cook 5 minutes, or until browned. Transfer to plate. Add tomatoes to skillet cut-side down, and cook 2 minutes, or until browned. Transfer to plate.

Add remaining 1 tsp. garlic oil to skillet. Stir in shallots, and sauce 2 to 3 minutes. Stir in bulgur until grains are coated with oil. Add broth, thyme sprig, and 1 1/2 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes

Arrange bok choy halves on top of bulgur with leaves pointing outward (like spokes in a wheel). Sprinkle mushrooms and tomatoes between bok choy halves. Cover, and simmer 5 minutes more. Remove from heat, and let stand 10 minutes. Sprinkle with thyme leaves and drizzle with garlic oil.

Per 1 1/2 cup serving: 202 Cal, 8g Prot, 6g  Total Fat (<1g Sat Fat), 34g Carb, 217 mg sodium, 9g Fiber, 3g Sugars

Page 63, April/May 2011, Vegetarian Times

Baked Barley Casserole with Mushroom and Squash Friday, Mar 2 2012 

Serves 6, Hands-on time 15 minutes, Total time 1 hour

1 tbsp plus 1 tsp olive oil, divided
8 oz mixed wild mushrooms (shiitake, oyster, cremini), sliced (about 3 1/2 cups)
1/4 tsp sea salt
5 oz butternut squash, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced leeks, white and light green parts only
1 stalk celery, finely diced (about 1/2 cup)
1 cup uncooked pearl barley
1 clove garlic, minced
3 1/2 cups low-fat, low-sodium vegetable or chicken broth
2 tbsp chopped fresh parsley
1 tbsp chopped thyme leaves
1/2 cup raw pumpkin seeds
1 1/2 oz soft goat cheese, crumbled

Preheat oven to 400°F.

Heat 1 tbsp oil in a large nonstick skillet or Dutch oven over medium-high heat. Add mushrooms and salt and cook, stirring often, until mushrooms begin to release their moisture, about 2 minutes. Add squash, leeks, celery and remaining 1 tsp oil and continue to cook, stirring, until mushrooms are brown and squash is tender, about 4 minutes. Add barley and garlic and stir until thoroughly coated and slightly toasted, about 1 minute. Add broth, parsley and thyme and stir.

Transfer mixture to an 11-cup (2.6 L) casserole dish, cover with aluminum foil and bake in oven until barley is tender and liquid has been absorbed, about 35 minutes. Remove foil, sprinkle with pumpkin seeds and cheese and return to oven. Bake, uncovered, until seeds are toasted and cheese is softened, about 10 minutes.

Nutrients per 8-oz serving (using vegetable broth): Calories: 232, Total Fat: 6 g, Sat. Fat: 2 g, Carbs: 37 g, Fiber: 7 g, Sugars: 3 g, Protein: 7 g, Sodium: 208 mg, Cholesterol: 3 mg
Clean Eating, January 2011, page 54


Farmhouse Vegetable and Barley Soup Friday, Jan 27 2012 

1/8 ounce dried porchini mushrooms
8 sprigs fresh parsley plus 3 Tablespoons chopped
4 sprigs fresh thyme
1 bay leaf
2 Tablespoons unsalted butter
1 1/2 pounds leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly
2 carrots, cut into 1/2 inch pieces
2 celery ribs, cut into 1/4 inch pieces
1/2 cup dry white wine
2 teaspoons soy sauce
Salt and pepper
6 cups water
4 cups low sodium chicken broth or vegetable broth
1/2 cup pearl barley
1 garlic clove, peeled and smashed
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
1 turnip, peeled and cut into 1/4 inch pieces
1 1/2 cups chopped green cabbage
1 cup frozen peas
1 teaspoon lemon juice

Serves 6 to 8

Grind porcini with spice grinder until they rememble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainer for other use. Using kitchen twine, tie together parsley sprigs, thyme and bay leaf.

Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.

Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.

Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.

Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley; season wiht salt and pepper to taste. Serve.

Cook’s Illustrated, November & December 2011, page 13


Steamed Clams with White Wine and Tomatoes Wednesday, Jan 25 2012 

4 (1/2 inch thick) slices diagonally cut French bread baguette
1 1/2 cups dry white wine
1/2 cup fat-free, lower-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon olive oil
1/2 cup prechopped onion
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
48 littleneck clams in shells, scrubbed (about 3 pounds)
1 Tablespoon chopped fresh parsley

Preheat broiler. Arrange baguette slices on a baking sheet. Broil 5 inches from heat 2 mintes or until toasted.

Combine white wine and next 3 ingredients (through tomatoes) in a microwave-safe bowl. Microwave at HIGH 1 minute. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through thyme); saute 2 minutes. Add wine mixture to pan; bring to a boil. Stir in clams; cover and cook 5 minutes or until clams open. Discard any unopened shells. Top with parsley, and serve with toasted baguette.

Serves 4 (serving size: about 1/3 cup broth, 12 clams, and 1 toast slice)
Calories 237, Fat 2.8g (sat 0.4g, mono 1g, poly 0.6g), Protein 17.8g, Carb 27.2g, Fiber 3.1g, Chol 34mg, Iron 17.2mg, Sodium 457mg, Calc 98mg.

Cooking Ligh, November 2011, page 44


Horseradish-Crusted Filet Mignon with Braised Portobello Mushrooms and Cheesy Potatoes with Bacon and Oregano Wednesday, Dec 7 2011 


For the Steaks
½ cup prepared horseradish
1/4 cup spicy brown mustard
3 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons cracked black pepper
4 6-ounce filets mignons
Coarse sea salt or smoked salt
3/4 cup panko breadcrumbs
1 tablespoon canola oil

For the Portobellos
2 tablespoons unsalted butter
4 Portobello mushroom caps, cut into ¼-inch-thick slices
1 teaspoon salt
1 teaspoon cracked pepper
1 tablespoon minced garlic
1/2 cup red wine
1/4 cup beef broth
1 tablespoon sherry vinegar
1 tablespoon chopped fresh thyme

To cook the steaks, preheat the oven to 4OO degrees. In a medium bowl, whisk together the horseradish, mustard, garlic, olive oil and pepper.

Season the steaks with salt and more pepper. Coat both sides with the mustard mixture.

Dip the steaks in the panko breadcrumbs to coat on both sides.

In a large skillet, heat the canola ail over medium-high heat and sear the steaks for 2 minutes on each side. Lift the steaks from the skillet and set aside on a rack set in a baking pan.

To cook the Portobello mushrooms, drain any excess oil from the skillet and thenmelt the butter over medium-high heat. Add the mushrooms to the skillet and season with the salt and pepper. Cook stirring, until the mushrooms soften and color slightly, 3 to 4 minutes. Add the garlic to the pan and stir into the butter and exuded juices from the mushrooms. Add the wine and broth, stir, and cook for about 3 minutes to reduce slightly. Spoon the sauce over the mushrooms to coat them. Stir in the vinegar and thyme.

Meanwhile, cook the steaks in the oven for about 5 minutes for medium-rare or until cooked to the desired doneness and the breading has browned. Let the steaks rest for about 5 minutes, then serve wiht the mushrooms spooned over them, alongside the Cheesy Potatoes with Bacon and Oregano.

Cheesy Potatoes with Bacon and Oregano Serves 8 to 10

3 quarts canola oil
2 pounds fingerling potatoes, quartered or halved into even size pieces about the size of walnuts
10 slices bacon, cooked until crispy, then crumbled
1 cup shredded cheddar cheese
1 cup shredded Gouda cheese
1 1/2 cups barbecue sauce
2 teaspoons fresh oregano leaves, chopped
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees. Grease a 9 inch square glass baking dish.

In a large, heavy pot, heat the oil oven high heat until a deep fat thermometer reaches a temperature of 375 degrees. Using a slotted spoon or tongs, and without crowding the pot, submerge the potatoes in the oil and fry until they’re golden brown, 4 to 6 minutes. Lift the potatoes from the oil and drain on paper towels. Lift the potatoes from the oil and drain on paper towels. Let the oil return to only 350 degrees between batches.

In a large bowl, mix together the bacon, cheeses, barbecue sauce, oregano and pepper. Add the potatoes and stir until incorporated. Transfer the mixture to the prepared dish and bake for 15 minutes or until hot and bubbling. Serve hot.

Recipe by Aaron McCargo, Jr., Annual 2011, Fall, Page 30 & 31


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