Slow and Easy Ratatouille

Slow and Easy Ratatouille

by | Feb 10, 2014 | Recipes

Slow and Easy Ratatouille

Serves: 8
 
Nutritional analysis per serving: Calories: 130, Fat: 4g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 610mg, Potassium: 926mg, Carbohydrates: 22g, Fiber: 7g, Sugar: 7g, Protein: 5g, Vitamin A: 30%, Vitamin C: 120%, Calcium
Ingredients
  • 2 TBSP EXTRA VIRGIN OLIVE OIL
  • 1 LARGE ONION, COARSELY CHOPPED
  • 3 CLOVES MINCED GARLIC
  • 2 MEDIUM ZUCCHINI, HALVED AND SLICED
  • 1 EGGPLANT (ABOUT 1¼ LBS.), PEELED AND CUT INTO 1-INCH CHUNKS
  • 1 MEDIUM FENNEL BULB, QUARTERED AND THINLY SLICED (WHITE BASE ONLY)
  • 1 SMALL RED PEPPER, SEEDED AND DICED
  • 1 SMALL YELLOW PEPPER, SEEDED AND DICED
  • 1 (29-OZ.) CAN CRUSHED TOMATOES
  • 1 (6-OZ.) CAN TOMATO PASTE
  • 1 TSP EACH: DRIED BASIL, ROSEMARY AND THYME
  • 1 TSP SEA SALT OR TO TASTE
  • GROUND OR SMOKED PEPPER TO TASTE
  • SNIPPED FRESH BASIL AND GRATED PARMESAN CHEESE (OPTIONAL)
 
Instructions
  1. HEAT OIL IN A LARGE SKILLET. ADD ONION; COOK AND STIR OVER MEDIUM HIGH HEAT FOR 5 MINUTES. ADD ZUCCHINI, EGGPLANT AND GARLIC; COOK FOR 5 MORE MINUTES. TRANSFER TO A SLOW COOKER WITH ALL REMAINING INGREDIENTS EXCEPT FRESH BASIL AND PARMESAN. COVER AND COOK ON HIGH FOR 3 HOURS OR ON LOW FOR 6 HOURS. SERVE HOT OR AT ROOM TEMPERATURE TOPPED WITH FRESH BASIL AND PARMESAN.
  2. QUICK STOVETOP VARIATION: PREPARE AS DIRECTED ABOVE, COOKING IN A LARGE POT INSTEAD OF A SLOW COOKER. BRING TO A BOIL; REDUCE HEAT AND SIMMER, COVERED, FOR 30 TO 45 MINUTES OR UNTIL VEGETABLES ARE COOKED TO YOUR LIKING.
 
 


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Tomato Shrimp Scampi on Angel Hair

Tomato Shrimp Scampi on Angel Hair

by | Feb 10, 2014 | Recipes

Tomato Shrimp Scampi on Angel Hair

This light and delicious dish was passed on to us from Chef Andre Carthen, of Kathy Ireland Worldwide.
Ingredients
  • 8 OUNCES ANGEL HAIR
  • ¼ CUP OLIVE OIL
  • 4 GARLIC GLOVES, CHOPPED
  • 2 CANS (14.5OZ) DICED ITALIAN STYLE TOMATOES
  • ½ CUP VERMOUTH OR ½ CUP COOKING WINE
  • ½ TEASPOON SUGAR
  • 1 LB SHRIMP, PEELED AND DEVEINED, RINSED, PATTED DRY
  • ⅛ TEASPOON RED PEPPER FLAKES
  • 2 TABLESPOONS CAPERS
  • 4 TABLESPOON BASIL
  • 4 TABLESPOON FRESHLY GRATED PARMESAN CHEESE
 
Instructions
  1. COOK ANGEL HAIR AS DIRECTED, DRAIN WELL: KEEP WARM.
  2. IN A LARGE SKILLET, SAUTE GARLIC IN OLIVE OIL OVER MEDIUM HEAT FOR ABOUT 2 MINUTES.
  3. ADD TOMATOES WITH JUICE, VERMOUTH OR COOKING WINE AND CAPERS. COOK 5 MINUTES.
  4. ADD SHRIMP AND RED PEPPER FLAKES . COOK UNTIL SHRIMP TURN PINK AND ARE COOKED THROUGH, ABOUT 3 MINUTES.
  5. TOSS WITH COOKED ANGEL HAIR, BASIL AND PARMESAN CHEESE; SERVE IMMEDIATELY IN SHALLOW BOWLS.
 


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Breakfast: Italian Tomato Eggs

Breakfast: Italian Tomato Eggs

by | Feb 8, 2014 | Recipes

Breakfast: Italian Tomato Eggs

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Perfect for breakfast, brunch, dinner or a family gathering. Sauce may be made several days ahead and reheated just before serving.
Ingredients
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL, PLUS EXTRA FOR BRUSHING ON BREAD
  • 1 CUP CHOPPED ONION
  • ½ CUP THINLY SLICED AND CHOPPED FENNEL OR ANISE (OPTIONAL)
  • 1½ TEASPOONS MINCED GARLIC
  • 1 (28-OZ.) CAN TOMATO PUREE
  • 2 TEASPOONS DRIED ITALIAN HERB SEASONING
  • 1 TEASPOON SUGAR, OR TO TASTE
  • SALT AND FRESHLY GROUND PEPPER TO TASTE
  • 6 (1-INCH THICK) SLICES RUSTIC ITALIAN BREAD
  • 1¼ CUPS SHREDDED ITALIAN BLEND CHEESE
  • 6 FRIED EGGS, SEASONED WITH SALT AND PEPPER
  • SHREDDED PARMESAN CHEESE AND SNIPPED FRESH BASIL
 
Instructions
  1. HEAT OIL IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT.
  2. ADD ONION, FENNEL AND GARLIC; COOK, STIRRING FREQUENTLY, FOR 10 MINUTES TO SOFTEN.
  3. STIR IN TOMATO PUREE, HERBS AND SUGAR.
  4. COOK, UNCOVERED, OVER MEDIUM-LOW HEAT FOR 45 MINUTES OR UNTIL TOMATO SAUCE IS VERY THICK, STIRRING FREQUENTLY TO MAKE SURE SAUCE DOES NOT SCORCH ON THE BOTTOM.
  5. BRUSH ONE SIDE OF EACH BREAD SLICED WITH OLIVE OIL AND PLACE ON A FOIL-LINED BAKING SHEET.
  6. TOP EACH WITH 3 TABLESPOONS SHREDDED CHEESE AND PLACE IN A HOT OVEN OR UNDER THE BROILER FOR A FEW MINUTES OR UNTIL CHEESE IS MELTED AND EDGES ARE LIGHTLY BROWNED.
  7. TOP EACH WITH A FRIED EGG, A GENEROUS SPOONFUL OF TOMATO SAUCE, PARMESAN CHEESE AND FRESH BASIL TO TASTE.
  8. RECIPE MAY BE DOUBLED.
  9. TIME SAVING TIP: SUBSTITUTE 2 CUPS PREPARED PASTA SAUCE FOR TOMATO SAUCE RECIPE ABOVE.
  10. NUTRITIONAL ANALYSIS PER SERVING: CALORIES: 350, FAT: 15G, SATURATED FAT: 6G, TRANS FAT: 0G, CHOLESTEROL: 235MG, SODIUM: 1030MG, POTASSIUM: 712MG, CARBOHYDRATES: 37G, FIBER: 4G, SUGAR: 9G, PROTEIN: 18G, VITAMIN A: 25%, VITAMIN C: 30%, CALCIUM: 30%, IRON: 25%
 
 
 
 
 
 
 
 
 
 
 


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Sizzling Prawns with Wilted Spinach and Sun-Kissed Tomatoes

Sizzling Prawns with Wilted Spinach and Sun-Kissed Tomatoes

by | Feb 6, 2014 | Recipes

Sizzling Prawns with Wilted Spinach and Sun-Kissed Tomatoes

Prep time:  
Cook time:  
Total time:  
 
Serves: 1
 
Nutrition Facts per serving (the entire dish) 277 calories, 10.6 grams fat, 18.9 grams carbohydrate, 3.4 grams fiber, 30 grams protein, 179 milligrams cholesterol
Ingredients
  • 1 TEASPOON OLIVE OIL
  • ¾ CUP WATER
  • 1 PINT BABY TOMATOES
  • 2 TABLESPOONS TOMATO PASTE
  • 4 CUPS WASHED BABY SPINACH
  • 3 TABLESPOONS PARMESAN CHEESE
  • 4 UNCOOKED, PEELED PRAWNS
 
Instructions
  1. PLACE SKILLET ON MEDIUM-HIGH HEAT. ADD OIL AND TOMATOES.
  2. ADD WATER AND LET TOMATOES SIMMER UNTIL SOFT AND BLISTERED.
  3. ONCE TOMATOES ARE WELL COOKED, STIR IN SPINACH AND TOMATO. ALLOW THE SPINACH TO COOK DOWN AND TOMATO PASTE TO MIX IN WELL.
  4. STIR IN PRAWNS AND SIMMER UNTIL PRAWNS ARE PINK AND BEGIN TO CURL.
  5. PLATE, SPRINKLE WITH PARMESAN AND ENJOY!
 
 
 
 
 
 
 
 
 
 
 
 


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