Tortellini with Artichoke Sauce

Source: Food Network Magazine, March 2011

I changed this recipe around and like what I came out with. The original called for Agnolotti and I used Tortellini. It also called for frozen artichokes, but I find those have zero taste so I used ones packed in oil and drained them. I also substituted 1C milk with 2 Tbsp flour and 2 tsp parmesan mixed in for the half-and-half.

Total Time: 25 min
Prep: 15 min
Cook: 10 min

Yield: 4 servings

INGREDIENTS
1 9-oz package frozen artichoke hearts, thawed and coarsely chopped (I used ones packed in oil and drained them)
1 C half-and-half (I used 1C milk w/ 2 Tbsp flour and 2 tsp parmesan stirred in)
1 clove garlic, smashed
1/8 teaspoon red pepper flakes
Kosher salt
1 cup frozen peas (do not thaw)
1 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
1 pound refrigerated cheese agnolotti (moon-shaped stuffed pasta) or ravioli (I used tortellini)
1/4 cup finely grated parmesan cheese
1/4 cup torn fresh basil leaves (I used 2 Tbsp dry basil)

DIRECTIONS
Combine the artichokes, half-and-half, garlic, red pepper flakes and 1/4 teaspoon salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 minutes. Add the peas and continue to cook, covered, until tender, about 5 more minutes. Remove from the heat and stir in the lemon zest and juice. Discard the garlic clove.

Meanwhile, bring a large pot of salted water to a boil. Add the agnolotti and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and transfer to the skillet with the sauce.

Add the parmesan to the skillet and gently stir until the pasta is coated. Thin the sauce with some of the reserved cooking water. Stir in the basil.

Per serving: Calories 514; Fat 22 g (Saturated 10 g); Cholesterol 88 mg; Sodium 995 mg; Carbohydrate 56 g; Fiber 9 g; Protein 22 g

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Thai Coconut Shrimp

Source: The Best of Clean Eating by the Editors of Clean Eating Magazine

Easy and tasty. My picture is a bit off because I accidentally made too much sauce… (read the 2/3C  coconut milk as 1 and 2/3C – not sure where the 1 came from…)

Serves: 4
Hands-on time: 20 minutes
Total time: 20 minutes

INGREDIENTS
8 oz dry brown rice noodles or pasta of your choice
2 cups broccoli florets
2/3 cup light coconut milk
1 tbsp tomato paste
3 tbsp natural peanut butter with sea salt
1 tsp ginger, ground
4 cloves garlic, minced
1/4 tsp red pepper flakes
Juice of 1/2 lime
1 red bell pepper, sliced into thin strips
1 cup bean sprouts
24 medium raw shrimp, peeled, deveined and rinsed under cold running water

DIRECTIONS
Bring 2 medium pots of water to a boil over high heat. In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn’t get sticky when left to stand. (NOTE: Hot water washes away the starch better than cold water.)Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside.

In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.

Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.

Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.

Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.

Nutrients per serving (1/2 cup pasta, 6 shrimp, 1 cup vegetables, 3 tbsp coconut sauce): Calories: 338, Total Fat: 9 g, Sat. Fat: 2 g, Carbs: 48 g, Fiber: 6 g, Sugars: 2.5 g, Protein: 20 g, Sodium: 286 mg, Cholesterol: 55 mg

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Spicy Chicken Shawarma

Source: Cooking Light, April 2010

I loved this recipe. It was super easy to make and took no time at all.  I skipped the “sauce part” (step 2 in directions) because I had hummus on hand. I also added tatziki  (recipe @ bottom of link) and feta cheese to the pitas.

I also found another Chicken Shawarma recipe from Cooking Light, July 2008. I may give it a try later.

I would suggest doubling the spices.

YIELD: 4 servings (serving size: 2 stuffed pita halves)
PREP TIME: 20 MINUTES

INGREDIENTS
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

DIRECTIONS
Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

I used humus and skipped the following step.
While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well.

Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

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Vegetables Korma

Source: Vegetarian Times, via Epicurean Vegan

Loved finding this recipe on Epicurean Vegan, and loved her substitutions. I made it the way she did and it was delicious.  For step-by-step photos, visit her blog.

Keep in mind – barley takes about 40 to 50 minutes to cook.

Makes 2 servings (I think we got about 3)

INGREDIENTS
1 C barley
1 C vegetable broth
2 C water
4 medium tomatoes, cut into chunks
1 white onion, cut into chunks
3 Tbs fresh ginger, minced
2 Tbs olive oil
1 tsp garam masala or curry powder (I used garam masala)
3/4 tsp ground cardamom (I used nutmeg)
4 Tbs golden raisins
2 C broccoli florets
1 C mushrooms, quartered
1 can waterchestnuts, chopped (I skipped)
1 zucchini, sliced then quartered
1-15oz can garbanzo beans, drained and rinsed
1/3 C coconut milk
Toasted peanuts, chopped (I used slivered almonds)

DIRECTIONS
Add water, broth, and barley to a pot and bring to a boil. Once boiled, cover and turn down heat. Let simmer for 40-50 minutes.

Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.

Stir in the vegetables, garbanzo beans, and coconut milk. If it’s too thick, add a bit more coconut milk. Season with salt and pepper, if you’d like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.

Serve over the barley, sprinkle with the almonds, and enjoy!

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Moosewood’s Oatmeal Banana Pancakes

Source: Moosewood Restaurant New Classics

I used to think pancakes were all the same until I made these, YUM!

Makes 4 servings

INGREDIENTS
Dry ingredients
1 cup unbleached white flour
½ teaspoon salt
2 teaspoons baking powder
¼ teaspoon ground nutmeg
¼ cup quick-cooking oats*
1 Tbsp wheat germ (my addition)
Wet ingredients
1 egg, lightly beaten
1 cup milk
1 tablespoon vegetable oil
2 Tbsp maple syrup or sugar
1 cup sliced ripe bananas

* Or use rolled oats chopped into finer pieces in a grinder or food processor.

DIRECTIONS
Sift together the flour, salt, baking powder, and nutmeg.  Add the oats and mix well.  In a separate bowl, stir together all of the wet ingredients.  Make a well in the dry ingredients and stir in the wet ingredients just to combine.

Lightly oil a skillet or griddle and place on medium-high heat.  Use about ¼ cup of batter for each pancake and cook until bubbles appear on the top, about 1 to 1 ½ minutes.  The bananas will settle to the bottom, so you want to flip these pancakes just as soon as bubbles start to form to avoid scorching them.  Cook on the second side until golden brown, about 1 minute.

Serve hot.

Nutritional Information
Per 6.5-ounce serving: 300 calories, 8.8 g protein, 7.5 g fat, 50.8 g carbohydrates, 2.4 g saturated fatty acids, 70.4 mg cholesterol, 509.1 mg sodium, 3.1 g total dietary fiber

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Spinach and Ricotta Dumplings

Source: Food Network, May 2011

I really enjoyed these, but would definitely cook them longer than suggested. The ones I did for 5 minutes weren’t as good as the ones I left in for 10.

I served them over noodles and loved the meatball alternative.

Total Time: 35-45 minutes
Serves: 4

INGREDIENTS
Kosher salt
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese
6 Tbsp all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 Tbsp unsalted butter, cut into pieces (I skipped this, what is the point of it?)
Crusty bread, for serving (I served over noodles)

DIRECTIONS
Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.

Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.

Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.

Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes.(I gave it more time, about 10 minutes) Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

Per serving: Calories 503; Fat 32 g (Saturated 18 g); Cholesterol 210 mg; Sodium 1,251 mg; Carbohydrate 23 g; Fiber 4 g; Protein 27 g

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Granola Cereal

Source: My friend Kristen

I have made this twice now and love having a granola cereal recipe to go with my granola bar recipe.  It is so nice to make your own granola and not have all the added sugar. Listed below is how the recipe was given to me. I’ve included how I made it.

INGREDIENTS
4 cups oats (I used old fashioned)
3 cups nuts/coconut/fruit **

** I used
1 cup raisin
1/4 cup wheat germ
1/2 cup unsweetened coconut
1/2 cup slivered almonds
1/4 cup sunflower seeds
1/2 cup walnut pieces

3/4 cup oil (I used 1/2 cup canola oil)
1 cup sweetener, honey/molasses (I used honey)

DIRECTIONS
Heat sweetener so it flows (about 30s in microwave).

Mix all ingredients, except for fruit.

Bake at 250-275 for 1.5-2 hours. (I found an hour at 250 worked for me).

Remove from oven, let cool. Add fruit.

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