Ingredient: Garlic

Marinade for Grilled Vegetables

Marinade for Grilled Vegetables
Print Recipe
This makes enough marinade for 2-3 pounds of vegetables. The herbs and spices you invite are strictly up to you. It would also make a great salad dressing or dipping oil for the grilled vegetables.
Marinade for Grilled Vegetables
Print Recipe
This makes enough marinade for 2-3 pounds of vegetables. The herbs and spices you invite are strictly up to you. It would also make a great salad dressing or dipping oil for the grilled vegetables.
Ingredients
Servings:
Instructions
  1. Combine all of the ingredients in a jar with a tight fitting lid. Shake vigorously until well blended.
  2. Place cleaned and trimmed vegetables in a zip top bag. Pour the marinade into the bag and seal completely. Marinate for at least 4 hour or overnight. Turn the bag several times to distribute the marinade evenly.
  3. When ready to grill, remove the veggies from the marinade shaking off the excess. Large vegetables can go directly on the grill. Asparagus and other slender items should go on a grill rack or wok. Save the marinade.
  4. Grill until tender crisp, basting occasionally with the reserved marinade. Cooking time will vary with the vegetable.
  5. Remove the grilled vegetables to a large platter. Drizzle with a little more of the marinade and/or a Balsamic reduction. Serve.
Share this Recipe
Powered byWP Ultimate Recipe

Penne with Asparagus, Gorgonzola and Prosciutto

Penne with Asparagus, Gorgonzola and Prosciutto
Print Recipe
Servings
4
Servings
4
Penne with Asparagus, Gorgonzola and Prosciutto
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook pasta according to the package directions, cooking one minute less than directed. While the pasta cooks, prepare the sauce.
  2. In a large fry pan, heat the olive oil. Add the chicken pieces and brown stirring often, 3-4 minutes. Remove from the pan and set aside.
  3. Add the onions to the pan and cook for 2 minutes. Add the garlic and asparagus and cook for 3 minutes more. Remove from the pan and set aside.
  4. Add about a 1/2 cup of the broth to the pan and stir to loosen any brown bits. Add about another 3/4 cup of the broth and bring to a simmer.
  5. Add the cream cheese and stir until it melts into the broth. Add half of the gorgonzola to the pan and stir until it melts in.
  6. Return the chicken, and vegetables to the pan and stir to coat with the sauce. Cook over low heat for several minutes. Add about half of the prosciutto to the pan.
  7. Drain the pasta and add to the pan. Toss to mix everything together and cook for a minute or two. If the sauce seems too tight, add a little more chicken broth until the desired consistency.
  8. Serve in shallow bowls topped with the remaining cheese and prosciutto and a sprinkling of the toasted walnuts and a few grinds of black pepper.
Share this Recipe
Powered byWP Ultimate Recipe

Stir Fried Quinoa with Chicken

Stir Fried Quinoa with Chicken
Print Recipe
The flavors of Asian Fried Rice, but made with Quinoa. All the flavor and many more nutrients.
Servings
3
Servings
3
Stir Fried Quinoa with Chicken
Print Recipe
The flavors of Asian Fried Rice, but made with Quinoa. All the flavor and many more nutrients.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Bring the water to a boil. add the quinoa and cover. Reduce heat and cook for 15 minutes or until the water is absorbed.
  2. Heat oven to 300 degrees. Line a rimmed baking sheet with parchment paper. Spread the quinoa on the paper lined baking sheet. Bake for 15 minutes, stirring half way through. Remove from oven and allow to cool completely.
  3. Heat a non-stick wok over medium heat. Coat the pan with non-stick cooking spray. Add the chicken pieces and 1/2 teaspoon of the Five Spice Powder. Toss and cook for 3 minutes. The chicken should be barely browned. Remove to a plate and set aside.
  4. Lightly beat the eggs and add to the hot wok. Turn pan to create a thin layer. Cook until light golden brown turning once. remove from pan and allow to cool. Cut into thin strips and set aside.
  5. Add the broccoli, peppers, broccoli to the wok. Add several tablespoons of the chicken broth. Toss and cook until the vegetables soften slightly. Add more broth as needed to prevent burning. Remove from pan and set aside.
  6. Add the canola oil an allow it to get hot. Add the garlic, ginger and red pepper flakes to the oil. Cook and stir until the ingredients are fragrant. 3 - 5 minutes.
  7. Add the quinoa to the pan and toss to mix all the ingredients together. Cook, tossing to allow the quinoa to brown. This should take 5 - 7 minutes. Add chicken broth a little at a time to keep everything from burning.
  8. Add the chicken and vegetables to the pan and toss. Continue cooking and tossing until everything is heated through.
  9. Mix the soy sauce, sesame oil, hoisin sauce, and the remaining Five Spice Powder together in a small bowl. Add several tablespoons of chicken broth. Pour over the mixture in the pan and toss to mix.
  10. Serve topped with the egg strips and the sliced green onions.
Share this Recipe
Powered byWP Ultimate Recipe

Whole Wheat Pasta with Sausage, Beans and Kale

DIGITAL CAMERAWe all love pasta. It’s versatile, quick to prepare and cheap. It’s also  “carb heavy” which makes it a bit of a double edged sword for many of us. As with everything in a healthy diet, moderation is the key here and if the choice of pasta can be a little healthier, I’m all for it. This recipe uses Whole Wheat Penne which contains more than twice the fiber of its white counterpart. This recipe also keeps the pasta to a minimum. A cup or so of dry pasta will feed two lavishly.DIGITAL CAMERA

Turkey Italian Sausage and Cannelini Beans provide a generous serving of protein that is lower in fat than many other choices. Kale, the current golden (or is it green) child of the food world makes itself known along with garlic onions and red bell pepper. The sauce is low sodium chicken broth base to keep it light and let the other flavors shine through. DIGITAL CAMERAAs with so many of the recipes I share, this one is open to interpretation. It would be wonderful with some herbs. Basil or rosemary come to mind. Garbanzo beans could fill in for the Cannellini and any other veggies you have on hand could be added as well. Doubling the recipe would be easy, too. In fact, this recipe as posted allows you to do just that

Whole Wheat Pasta with Sausage, Beans and Kale
Print Recipe
Servings
2
Servings
2
Whole Wheat Pasta with Sausage, Beans and Kale
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cook the pasta one minute less than the package directions, Reserve 1/4 cup of the pasta cooking water before draining. Prepare the sauce while the pasta cooks.
  2. Cook the sausages in the broiler completely. When cool enough to handle slice 1/2 inch thick and set aside.
  3. Heat the olive oil in a large fry pan over medium heat. Add the onion and bell pepper and cook 3 - 4 minutes until softened. Add the kale and garlic and cook until the kale has wilted and the garlic is fragrant. This should take 4 - 5 minutes.
  4. Add the chicken broth and the sausage to the pan and simmer for 5 minutes or so. Add the beans and the reserved pasta water. Cook another 3-4 minutes. Add salt and pepper to taste.
  5. Drain the pasta and add to the pan. Toss and cook for a minute or two to blend everything together. Serve topped with shaved Romano Cheese
Share this Recipe
Powered byWP Ultimate Recipe

Simple and Delicious Artichokes

Simple and Delicious Artichokes
Print Recipe
This recipe is the essence of artichoke. These are wonderful warm or at room temperature.
Simple and Delicious Artichokes
Print Recipe
This recipe is the essence of artichoke. These are wonderful warm or at room temperature.
Ingredients
Servings:
Instructions
  1. Cut stems off artichokes even with the bottom. Slice 1/2 -3/4 inch off the top of the artichoke. Snip sharp ends off the leaves. Wash well and drain.
  2. Place the prepared artichokes top side down in a microwave safe shallow pan. Add enough water to come up about 1/2 inch on the artichokes.
  3. Squeeze the lemon half over the artichoke bottoms then place it in the center of the artichokes. Drizzle with the olive oil. Cover it all with plastic wrap
  4. Microwave on high for 15 minutes. Without removing the plastic, press on the bottom of the artichokes. They should yield easily to your touch. If they don't microwave another 3 - 5 minutes.
  5. Remove from microwave and carefully remove the plastic wrap. Allow to cool for at least 5 minutes. Place upright in individual bowls. Serve with your favorite dipping sauce.
Share this Recipe
 
Powered byWP Ultimate Recipe