February 19th, 2007 by alice
Tags: Greens, Peppery, Pizza, Portobello
INGREDIENTS
- 4fresh portabella mushrooms, stems removed
- olive oil flavored cooking spray
- 2tablespoons crumbledfeta cheese
- 2tablespoonswhite wine vinegar
- 2 1/2teaspoonsolive oil
- 1/2teaspoonsugar
- 2cupsarugula leaves
- 2cupswatercress leaves
- 2mediumItalian plum tomatoes, thinly sliced
- 1/4cuproasted red peppers, in the jar,rinsed,drained,cut into strips.
- 1/2cup shreddedpart-skim mozzarella cheese
- 2tablespoons slicedblack olives
- 1/2teaspoondried oregano, crumbled
DIRECTIONS
- Heat oven to 400° and spray both sides of mushrooms with olive oil.
- Place smooth side down on a non-stick baking sheet; bake 10 minutes.
- Meanwhile, whisk together the feta, vinegar, olive oil and sugar in a large bowl, add arugula and watercress; toss.
- Put 1 cup of the salad mixture on each of four plates; set aside.
- place tomato slices on baked mushrooms, sprinkle with bell pepper, cheese, olives and oregano.
- Bake 5 minutes, or until cheese is melted.
- place one mushroom pizza on each salad.
Posted in Recipes | No Comments »
February 19th, 2007 by alice
Tags: Roastedsparagus, Soup
INGREDIENTS
- 2bunchesgreen onions
- 1 1/2lbsasparagus, cut into 2 to 3 inch pieces
- 1mediumonion, cut into thin wedges
- 2tablespoonsolive oil
- 2 (14 ounce)canschicken broth
- 1/4teaspoonsalt
- 1/4teaspoonfresh ground pepper
- 1/2cuphalf-and-halfor light creamor milk
- 1tablespoon snippedfresh dill
- fresh dill sprigs (optional)
DIRECTIONS
- Preheat oven to 450*F.
- Trim root ends from green onions.
- Cut white parts into 1-inch lengths.
- Cut green tops into 1-inch lengths and reserve.
- Place the white parts, asparagus, and onion wedges in an even layer in a shallow large roasting pan.
- Drizzle vegetables with olive oil.
- Roast, uncovered, for 15 to 20 minutes or until vegetables are charred and tender.
- Place half of the roasted vegetables in a food processor or blender.
- Add half a can of broth.
- Cover; process or blend until smooth.
- Transfer to a large saucepan.
- Repeat with remaining asparagus, onion wedges, and half a can broth.
- Stir in remaining can of broth, salt, and pepper.
- Heat through.
- Stir in half-and-half and snipped fresh dill.
- To serve, ladle soup into bowls.
- Top with reserved green sections of onoion and dill sprigs.
- Makes 6 servings.
- Enjoy!
Posted in Recipes | No Comments »
February 19th, 2007 by alice
Tags: Fruit, Monstrosity, Purple, Smoothie
INGREDIENTS
- 2 frozenbananas, skins removed and cut in chunks
- 1/2cupfrozen blueberries
- 1cuporange juice
- 1tablespoonhoney (optional)
- 1teaspoonvanilla extract
DIRECTIONS
- Place bananas, blueberries and juice in a blender and puree.
- Add honey and/or vanilla to taste.
- Add more or less orange juice depending on the thickness you want for your smoothie.
Posted in Recipes | No Comments »
February 19th, 2007 by alice
Tags: Endive, Salmon, Smoked
INGREDIENTS
- 1 (8 ounce)packagecream cheese, softened
- 1/2cup choppedfresh dill, plus some sprigs for garnish
- 2scallions, chopped
- 1/4cupfresh chives, chopped
- 1teaspoon gratedlemons, zest of
- fresh ground pepper
- 4headsBelgian endive
- 8ounces good qualitysmoked salmon, cut into 1 inch pieces
DIRECTIONS
- mix cream cheese with next 5 ingredients.
- separate endive into leaves.
- spread cheese mixture on the base end of the endive, top with pieces of salmon.
- arrange on a platter, garnish with dill sprigs.
Posted in Recipes | No Comments »
February 19th, 2007 by alice
Tags: Fajitas, Portabello, Quick
INGREDIENTS
- 2teaspoonsoil
- 4largeportabella mushrooms, stems removed
- 2mediumbell peppers, sliced
- 1mediumonion, sliced
- 1 (1 1/8 ounce)packetfajita seasoning mix
- 1tablespoonbalsamic vinegar (optional)
- 8lettuce leaves
- 8soft taco-size flour tortillas, warmed
- sour cream(to garnish)
- fresh cilantro stems(to garnish)
DIRECTIONS
- Heat 1 teaspoon oil in each of 2 skillets over medium-high heat.
- Add mushrooms to 1 skillet, peppers and onions to the other.
- Cook 6 minutes, turning mushrooms and stirring pepper mixture occasionally, until firm-tender.
- Add balsamic vinegar to mushrooms the last 2 minutes of cooking, if using.
- Remove mushrooms to cutting board.
- Stir seasoning and 1/3 cup water into pepper mixture.
- Cook 1 minute until saucy.
- Slice mushrooms.
- Roll up with peppers and onions in lettuce-lined tortillas.
- Enjoy!
Posted in Recipes | No Comments »
