Wednesday, December 8, 2010

Mussels over Angel Hair Pasta with a White Wine Garlic Sauce

It sounds scary to cook mussels, but they really are easy. I buy a pound for one person. It really ends up being about 3 oz of actual meat. So it is a nice light meal! 

1 lb Mussels
1 tsp Extra Virgin Olive Oil
1/4 c. Red Onion, finely chopped
1 Clove Garlic, finely chopped
1/2 c. White Wine
1 tbsp Butter spread
1 wedge of Lemon
salt
pepper

2 oz Angel Hair Pasta (1/8 of a box/package)

To clean the mussels:

Leave them in clean cold water for 20 minutes so they breath out some sand and salt.  Scrub them clean with a brush.  If they have the little hairs coming out, yank them out towards the hinge of the mussel.  It is usually easier to grab them with a dry towel. Dry them off and set aside. Make sure not to cook the mussels that are open or cracked, they are probably dead.



Heat up a 9-10 inch skillet to medium heat,  (use one that has a lid or if you have a big enough plate to cover it fully, use that as a lid). Add the olive oil.

At the same time boil a pot of salted water for the pasta.

(wait till the water is boiling so your timing works out)

Add the onion and garlic to the skillet, season with salt and pepper.  Saute for about 2-3 minutes. Add the mussels and white wine. Cover. Let them steam for 5 minutes.

Right after covering the mussels, add the pasta to the water. It should only take 3 minutes to cook. 

Drain the pasta and add it to a big bowl. Now the mussels should be ready.  Add the mussels on top of the pasta. Make sure to just use a spoon so you leave the sauce in the pan. Throw away any that did not open.

Continue to cook down the sauce for about 5 minutes. Turn off the heat and stir in the butter spread, just until it is melted.  Spoon the sauce over the mussels (there may be sand at the very bottom), and finish it with a squeeze of the lemon wedge.

I would have added fresh parsley, if I had not forgot it at the store.

Roasted Cherry Tomatoes over Goat Cheese Polenta with Eggs

If you don't want to make the polenta, you can find already made polenta in the pasta aisle.


For the Tomatoes:

1 c. Cherry Tomatoes, sliced in half (I love Natures   Sweet Cherubs)
1 Garlic clove, chopped
1 tsp. Balsamic Vinegar
1 tsp. Extra Virgin Olive Oil
1/4 tsp. Dried Thyme
Salt, to taste
Pepper, to taste
Crushed Red Pepper (optional)

For the Polenta:
1/4 c. Dry Polenta
1 c. water
1 tsp. salt
1 oz. Goat Cheese (or any other you like, feta, cheddar, etc.)
pepper, to taste


For the Eggs:
2 Eggs
non stick spray
1 tbsp water
salt, to taste
pepper, to taste

Preheat your oven to 375 deg. In a small oven proof dish, (I usually use a small Pyrex bowl like the one to the right,) add all the ingredients for the tomatoes and stir. Bake in the oven for 45 minutes. Stir once half way through the cooking time.

Heat a skillet on medium so it is ready for the eggs.

Start the polenta after the tomatoes are done. In a small pot, boil the water and add the salt. Once the water is boiling, whisk in the polenta and continually stir for 5 minutes. Whisk in the cheese till it is melted. Pour your polenta on a plate. (These instructions will be on the back of the polenta. If you use pre-made polenta, just heat it up and stir in the cheese.)

Spray the heated skillet with non-stick spray. Crack the eggs into the skillet.  Add the water and cover the skillet with a lid or plate. Cook for 3-5 minutes until the eggs are done as you like. Sprinkle with salt and pepper.

Top the polenta with the tomatoes then the eggs.

Sunday, November 14, 2010

Tomato and Goat Cheese Salad

1 Large Vine Ripe Tomato
1 oz Goat Cheese
a few Basil leaves, torn
Salt
Pepper
Balsamic Vinegar
Extra Virgin Olive Oil

Slice the tomato and sprinkle it with salt and pepper. Top with goat cheese and torn basil leaves. Drizzle with balsamic vinegar and oil.

Mahi Mahi with Pineapple Ginger Salsa

I really like spicy food but if it is not your taste, just omit the jalapeno.

For the fish:
4 to 6 oz Mahi Mahi fillet
1/8 tsp Cumin
Salt
Pepper
Non-stick spray

For the Salsa:
1/2 tbsp Extra Virgin Olive Oil
1/4 tsp fresh Ginger, grated
1 Garlic clove, chopped
1/4 c. Onion, chopped
1/2 Jalapeno pepper, de-seeded and chopped
3/4 to 1 c. fresh Pineapple, chopped in 1/2 inch cubes
Juice of 1/2 Lime
1 tbsp fresh Cilantro
Salt
Pepper


Preheat your oven to 400 degrees.

Pat down the fish with a paper towel so it is dry, and sprinkle it with salt, pepper, and cumin.  Spray a baking sheet lined with foil with non-stick spray. Place the fish on the baking sheet and bake for 10-12 minutes.

While the fish is baking, heat up the oil over medium heat in a small skillet. Once hot, add the ginger, garlic, onion, and jalapeno. Saute for 3-5 minutes.

Take the pan off the heat, and add the pineapple, lime juice, and cilantro. Season with salt and pepper.

Top the cooked fish with the pineapple salsa.

Saturday, November 6, 2010

Crispy Prosciutto, Gorgonzola, and Apple Salad with Balsamic Vinaigrette

This would also be great with left over chicken.

I usually make dressings with a 1 to 1 ratio of vinegar to oil because I like my dressings more tangy and less fattening. If it is too tangy for you add more extra virgin olive oil.

For the Dressing:


1 tsp Dijon Mustard
1 tbsp Balsamic Vinegar
1 tbsp Extra Virgin Olive Oil
Pinch of Thyme, Salt, & Pepper
(optional - 1/2 garlic clove finely chopped)


Salad:
1/2 bag of Spring Greens
1 Granny Smith Apple (thinly sliced)
1 oz Gorgonzola Crumbles
1 Slice Prosciutto


Mix together the dressing ingredients and set aside.


For the crispy prosciutto, place the slice on a cookie sheet. Either bake at 450 for about 8-10 minutes, or broil for about 5 minutes. Watch carefully! (I use my toaster oven on broil and place the prosciutto on foil for easy clean up.)


Toss the greens and apples with the dressing. Then top with Gorgonzola and crumbled crispy prosciutto.

Sunday, October 24, 2010

Spinach & Mushroom Eggs with Feta Cheese


Try it with roasted garlic toast!

2 eggs
2 c. fresh spinach, chopped
3 medium sized white mushrooms, sliced
1 garlic clove, chopped
1 tbsp feta cheese
1 tsp extra virgin olive oil
1/2 tsp lemon pepper
Salt

Heat a saute pan to medium heat.

Add olive oil and saute garlic for 1 minute. Add the mushrooms and spinach and saute for about 4 minutes. Season with lemon pepper and salt to taste.

Make 2 circles or "wells" in the spinach and mushrooms, then crack the eggs into each circle or "well". Cover the saute pan to let the steam cook the eggs. About 5 minutes. Then top with the feta cheese.

To roast garlic for the toast. Slice off the top 1/2 inch of the garlic bulb. Drizzle with a small amount of extra virgin olive oil and a pinch of salt. Wrap the bulb in aluminum foil and bake at 350 degrees for 45 minutes.

Tuesday, October 19, 2010

Easy Baked Eggs in Tomato Sauce

Easy Baked Eggs in Tomato Sauce

I'm sure variations of this recipe are everywhere, but here is mine!

Any type of Tomato Sauce (enough to cover 1 inch of your baking dish)

2 eggs
Salt
Pepper
Parmegiana
Basil

Heat your oven to 425. 

Find a small baking dish to fit one or two eggs. 
BEFORE you start baking the eggs, make sure the tomato sauce is hot. I usually put mine in the microwave first. 

Add your tomato sauce to the baking dish, just about an inch. Make a well for the eggs and crack the eggs into it. Bake for 10-12 minutes. Top with parmigiana and basil!

Zucchini Linguine "Alfredo"

Zucchini Linguine "Alfredo"

 Slice zucchini into long thin pieces, then saute till tender and it is just as pliable as the pasta twirling on your fork!

2 oz linguine
1/2 medium zucchini, sliced into long strips
1 clove garlic, chopped
1 tsp extra virgin olive oil
1/2 wedge of Laughing Cow Light
1 tbsp butter spread
1 lemon wedge
few basil leaves
sprinkle of parmigiana
Salt & Pepper


To slice the zucchini, I use a mandolin and slice it thinly long ways. Then stack the pieces and cut them into long strips. 

 
Start boiling salted water for the pasta. Add pasta when boiling. 

In a medium saute pan, heat up the olive oil over medium. Then add the garlic and zucchini and saute till the zucchini is tender. Add salt and pepper to taste. (about 8 minutes.)
At this time the pasta should be almost ready. Use tongs or a fork to add the pasta directly to the saute pan with the zucchini and garlic. You want to save the cooking water. 

Stir in the butter spread and laughing cow cheese. If the "sauce" is too thick add a bit of the cooking water till it is the desired consistency.

Top with a hint of lemon juice, basil and parmigiana.









Sunday, October 3, 2010

Easy Tomato Sauce

So much better than the jarred stuff!

28oz can of whole tomatoes

1/4 of an onion, chopped
3-4 garlic cloves
1 tbs extra virgin olive oil

1 tbs balsamic vinegar
1 tsp thyme
salt
pepper
crushed red pepper (optional)


In a medium pot heat the olive oil over medium heat. Add the onion and garlic, cook for 5-7 minutes. 

Add the can of tomatoes with the juice,  and smash them with a potato masher or have fun and crush them with you hands (before they get hot.)

Add the balsamic vinegar, thyme, salt, and pepper; bring to a boil. Reduce to low and simmer for 30 minutes.

I like my tomato sauce tangy but if it is too tangy for your taste, add just a dash of sugar. This makes a chunky sauce, puree it in a blender for a smoother sauce.

Italian Turkey Burger

Italian Turkey Burger


When I buy ground meat, before I freeze it, I make 1/4 pound portions and wrap them in Glad Press n Seal. This way they don't freezer burn and they are already in single portions!


Instead of a bun I decided to top mine with mozzarella, put it under the broiler till it melted, then added tomatoes, basil and a drizzle of balsamic vinegar.


1/4 lb ground turkey



1 tsp extra virgin olive oil
1 slice of prosciutto, pancetta, or bacon
1/4 small onion, diced
1garlic clove, chopped
1 bay leaf


1 handful baby spinach, torn


1 tsp tomato paste
1/4 tsp red pepper flakes

1/2 tbs grated parmigiano
1/4 tsp oregano
Salt and pepper, to taste


Optional:
tomato
basil
mozzarella
balsamic vinegar

In a saute pan over medium heat add the olive oil, prosciutto, garlic, onion, bay leaf, and saute about 5-7 minutes.

Remove bay leaf and add spinach just till wilted. About 2 minutes.

In a bowl, mix the ground turkey with the onion spinach mixture, tomato paste, parmigiano, oregano, red pepper flake, salt and pepper. Form into a patty and grill until cooked.


 

Saturday, September 18, 2010

Grilled Mahi Mahi with Creamy Cilanto Lime Sauce and Crispy Onions

Grilled Mahi Mahi with Creamy Cilanto Lime Sauce and Crispy Onions for One


6 oz Mahi Mahi fillet


For the sauce:
2 tbsp plain yogurt
1/2 lime, the juice
2 tbsp fresh cilantro, chopped
1/4 jalapeƱo diced small (optional)
1 garlic clove (optional) chopped
Salt
Pepper


For the crispy onions:
4slices of onion (1/8 inch thick)
1 tbsp flour
1/2 tbsp Panko bread crumbs


Preheat the oven to 475 degrees.


Mix all sauce ingredients, and set aside.


Mix together the flour and the panko crumbs.
Toss onions in flour mix.
Spray a cookie sheet with non stick spray. Spread onions on cookie sheet.
Bake for 8 mins, toss around, bake another 5-8 mins. Watch carefully!!! They burn quickly depending on the thickness.


Heat up a grill pan to medium / medium high heat.
Pat down the fish with a paper towel to make sure it is dry.
Sprinkle with salt and pepper.
Spray grill pan with non stick spray.
Grill for 4-6 mins per side.


Top cooked fish with sauce and onions!

Wednesday, September 15, 2010

Spinach Shrimp Scampi with Angel Hair Pasta

When I accidentally bought frozen cooked shrimp instead of raw shrimp I was a little bummed out. I have never made any meals with frozen shrimp. So I decided to make a light garlic sauce, add thin ribbons of spinach, and toss the shrimp in the last minute to heat through! Probably one of the best things I have made with shrimp!

2 garlic cloves, sliced
1 tbsp extra virgin olive oil
1/4 c. white wine or chicken broth
2 c. of fresh spinach, sliced in ribbons
1/2 lemon
1/2 tsp thyme
salt
pepper
crushed red pepper (if you like spicy)

2 oz angel hair pasta
8-12 shrimp (raw or pre-cooked)
1 tbsp butter or butter spread
sprinkle of parmiggiano

Heat a pot of water with salt to a boil for the pasta.

Heat up a pan to medium with the olive oil.
Once heated add garlic and cook for 1 minute.
Add spinach and wilt for about 2 minutes.
Add the chicken broth / wine, 1/4 of the juice of the lemon, thyme, salt, pepper, crushed red pepper, (add raw shrimp too, if using them). 
Cook for about 5 minutes until the liquid is reduced to barely there.

Add the pasta to the water at the same time as you add the pre-cooked shrimp and butter to the pan.
(If you're using angel hair pasta it will only take about 3 minutes. The same time it takes for the shrimp to heat up with out over cooking.)

Strain pasta and add directly to the pan with the shrimp / spinach. And garnish with the parmiggiano and lemon.

Tuesday, September 7, 2010

Roasted Portobello and Tomato Caprese Salad

Roasted Portobello and Tomato Caprese Salad
Roasted portobello mushrooms and roasted tomatoes with basil, fresh mozzarella, and balsamic vinegar.

Ingredients

1 Portobello mushroom
1 medium Roma Tomato
2 tsp Extra Virgin Olive Oil
1 oz Fresh Mozzarella
1 tbsp Balsamic Vinegar
4 tbsp Basil, Fresh

Directions

Heat oven to 400 degrees.

Scrape out gills under mushroom cap and clean mushroom with a damp towel.

On a small baking sheet or dish put mushroom gill side up. Drizzle with one teaspoon extra virgin olive oil, and one teaspoon balsamic vinegar. Sprinkle with salt and pepper.

Roast mushroom gill side up 20 min.

In mean time, slice tomato in 3/4 inch rounds. (Horizontally)

Add tomatoes to baking dish, drizzle 1 tsp olive oil, 1 tsp balsamic and salt and pepper. Flip over mushroom and put back mushroom and tomatoes in oven for another 20 minutes.

Plate mushroom and tomatoes, add slices of fresh mozzarella to the hot vegetables. Sprinkle basil over plate (sliced into ribbons or torn). Drizzle with extra balsamic vinegar.


Nutrition Facts




Serving Size: 1 serving
Amount per Serving
Calories 216Calories from Fat 141.3
% Daily Value *
Total Fat 15.7g 24%
Saturated Fat 4.83g 24%
Cholesterol 20mg 6%
Sodium 60mg 2%
Total Carbohydrate 12.5g 4%
Dietary Fiber 2.57g 10%
Sugars 4.67g
Protein 9.43g 18%
Est. Percent of Calories from:
Fat 62%
Carbs 23%
Protein 17%


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Seared Tuna over Spinach with a Ginger Soy Pineapple Dressing


Seared Tuna Spinach Salad with a Ginger Soy Pineapple Dressing


This would be great with seared shrimp or steak too!


1 4oz tuna steak
1 tbsp sesame seeds


1/2 can water chestnuts, drained, chopped
2-3 c. fresh spinach
1 slice of red onion

For dressing:
1/4 tsp fresh grated ginger
1/4 tsp fresh chopped garlic
1/2 tsp brown sugar
1/2 lime juice
3 tbsp low sodium soy sauce
Pinch of crushed red pepper (optional)
1/2 c. fresh pineapple (I prefer fresh, but canned works too)


1. Mix all salad dressing ingredients, add pineapple, set aside. (if it is too tangy add more soy sauce)
2. Heat a nonstick pan to medium high.
3. Place sesame seeds on a plate, and roll tuna steak to coat all sides.
4. Spray pan with non-stick spray and sear tuna on each side for about 1 minute.
5. While tuna rests, assemble salad. Layer spinach, onion, pineapple, water chestnuts on a plate or bowl. Top with sliced tuna, then pour dressing over.



Nutrition Facts
Serving Size: 1 salad
Amount per Serving
Calories 257Calories from Fat 27.2


% Daily Value *
Total Fat 3.02g 4%
Saturated Fat 0.21g 1%
Cholesterol 55mg 18%
Sodium 1289.66mg 53%
Total Carbohydrate 23.12g 7%
Dietary Fiber 5.92g 23%
Sugars 6.38g
Protein 34.43g 68%
Est. Percent of Calories from:
Fat 10%
Carbs 36%
Protein 53%


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Tuesday, March 9, 2010

Fat Free Yogurt Whole Wheat Pancakes for One

Yogurt Whole Wheat Pancakes

These are so easy to make!

2 tbsp Wheat Flour, Whole-grain
1 tsp Sugar
1/4 tsp Salt
1/8 tsp Baking Soda
1/8 tsp Baking Powder
2 tbsp Egg Beaters (or one egg white)
1/4 cup Fage 0% Yogurt
1/4 tsp Vanilla Extract



Mix the dry ingredients together.
Then add the yogurt, egg beaters, and vanilla.
Mix just till it is combined. Let sit for 5-10 minutes.
Heat a pan to medium heat.
Spray with non-stick spray.

Pour batter into 2 pancakes. Cook 3-5 minutes.
When bubbles form, flip the pancakes, and cook for 3-5.


Nutrition Facts
Serving Size: 2 pancakes
Amount per Serving
Calories 114 Calories from Fat 2.5
% Daily Value *
Total Fat 0.28g 0%
Saturated Fat 0.05g 0%
Cholesterol 0mg 0%
Sodium 817.1mg 34%
Total Carbohydrate 17.77g 5%
Dietary Fiber 1.83g 7%
Sugars 6.94g

Protein 10.06g 20%
Est. Percent of Calories from:
Fat 2%
Carbs 62%
Protein 35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Tomato Basil Ricotta Pizza

Tomato Basil Ricotta Pizza


  • Pizza Dough
  • Corn meal
  • 1 garlic clove, chopped
  • 2 tbsp ricotta cheese
  • 1 bunch of basil, chopped
  • 1-2 medium tomatoes or 10 cherry tomatoes, sliced
  • Pinch of oregano
  • Pinch of thyme
  • Pinch of salt
  • Pinch of pepper
  • Pinch of Onion powder
  • Pinch of Crushed red pepper
  • Parmigiana cheese
Heat a pizza stone in the oven at 500 degrees.

In a bowl, mix the sliced tomatoes with the
oregano, thyme, salt, pepper, onion powder, and crushed red pepper. You don't need to measure the herbs, just add as much or little you would like. Set aside.


On a board dusted with flour, push out the pizza dough with your hands.






Roll out the dough a few times.


I don't know how to do the fancy flips to stretch out the dough, so I just use gravity to stretch it. Just grab the dough by one side and shake it.... keep repeating this around the dough and it will stretch out.











On some type of flat wooden or metal surface (I use an edgeless cookie sheet) sprinkle it with cornmeal. This is what you're going to use to slide the pizza on the pizza stone. You want to make sure you use enough cornmeal to avoid the dough from sticking.








Shake the cookie sheet or wooden board back and forth to make sure the pizza is not sticking.


Top the dough with the garlic, ricotta, and basil.














Then top with the tomatoes, the juice from the tomatoes will help keep the basil from burning.












Top with Parmigiana.

















Slide the pizza on the pizza stone and bake for 10-12 minutes.
























(If I had goat cheese or feta, I would have added that too with the Parmigiana.)




Wednesday, February 17, 2010

Easy Pizza Dough







Pizza!!!  Here is my pizza dough recipe and how I make and store it for perfect single portions I can use anytime! (also makes 2 14" pizzas)


  • 2 3/4 c. All Purpose Flour
  • 1/2 c. Self Rising Flour
  • 2 1/4 tsp. Yeast (1 packet)
  • 1 tbs. Salt
  • 1 tbs. Sugar
  • 1 1/4 c. hot water (as hot as the faucet gets)
  • 2 tbs. extra virgin olive oil
  • non-stick spray
  • Glad Press n Seal







In a large bowl, mix with a whisk the flours, yeast, sugar, and salt.


















 











Make a "well" in the middle of the flour mix.












Pour in the "well" the hot water and olive oil.








With a wooden spoon or spatula, mix the water and oil together. It will start to pull a bit of flour from the sides and froth from the yeast.


Gradually start "scraping" the sides of the "well" to mix the flour in with the water/oil. You will see the water thicken then eventually it will look like a big mess!

















































































Once the mixture starts becoming to much to mix with a spoon/spatula. Start using you hands to knead the dough together. I do this right in the bowl because it will pick up the flour on the bottom of the bowl.










Knead for about 4 minutes. It should come together and start to become sticky.



You may need to grab a handful of flour and knead a bit more for it to become a nice ball of dough.






Once you have a nice ball of dough, take it out of the bowl. (I like to use the same bowl because I absolutely hate doing dishes!)

Spray the bowl with non-stick spray till very
coated. (I usually just leave the little bits of flour stuck to the sides.)






--Here is my trick to letting it rise.
After coating the bowl, put the dough back in. Then cover the bowl with Glad Press n Seal.

























For a nice warm place to let it rise.... put a small bowl of water in the microwave and cook it for 2-3 minutes untill it is steaming. Then place the bowl of water (still steaming) in the back of the microwave and put the bowl with the dough in the microwave with it. Close and let it rise for 1 hour.




(you can also do this in the oven if your microwave is too small)








After an hour, pull off the glad wrap, punch down the dough, recover and let rise again for 1 hr.


YOUR DONE!

















I divide the dough into 6 balls, wrap them in Glad Press n Seal, and you have perfect personal sized pizza dough! I usually leave them in the fridge for up to 3 days or freeze them for later use.






If you would like larger pizzas, divide the dough in half. It will make 2 larger pizzas.




















Bake on a pizza stone at 500 degrees for 10-12 minutes.