Onion and Arugula Frittata with Goat Cheese

Posted by deliciousonadollar in Main Dish and tagged with arugula, eggs, food, Frittata, goat cheese, healthy, recipe, vegetarian January 22, 2014

Onion and Arugula Frittata with Goat Cheese

Frittatas are omelets for people who have too many things going on. Heat an oven ready pan, put in the garnishes, pour the eggs over, pop into the oven and let the oven finish the job while you get the rest of the meal ready.

A frittata can be transformed by a variety of ingredients. In this one I’m using caramelized onions and arugula, but any number of other inclusions will work. Mushrooms, asparagus, ham, broccoli, cheese, whatever floats your boat for flavor combinations is ok. Frittatas are suitable for any time of the day – or night! Snuggled up to some toast or an English muffin, it’s breakfast. Pair it up with a salad and roll and call it lunch. Add a bowl of soup to expand the meal and it becomes supper. For a dish that’s so simple to make, it has a pretty swanky reputation.

For any dieters among you, a frittata is the perfect food. Load it up with veggies and some extra egg whites, and it becomes about as healthy as it can get. Serve it warm, at room temperature or cold (hello, 20-second breakfast of leftovers.)

One final thing I love about a frittata….. It’s an oven to table meal. Just take the whole darn thing from the oven to the table and serve it straight out of the pan. Wonderful, indeed!!

With this recipe it’s the pairing of sweetly caramelized onions and the peppery arugula with the silkiness of eggs and creamy goat cheese that really puts this one over the top. I had a very hard time limiting myself to just one serving. I ate the two pieces that were leftover, one day for lunch, and the other, one morning for breakfast and had just as much enjoyment as the first time around.

ONION AND ARUGULA FRITTATA WITH GOAT CHEESE

Yield: Makes 4 servings

Ingredients:

1 Tbsp. olive oil
2 medium sweet onions, thinly sliced
Kosher salt
pinch of red pepper flakes, optional
4 cups arugula
3 whole eggs
3 egg whites
1/3 cup skim milk
1/4 cup goat cheese crumbles

Directions:

1. Preheat the oven to 350*F. Heat the olive oil in a medium oven-safe skillet over medium heat. Add the onions, reduce the heat to low and cook the onions until they’re golden brown and caramelized, 20 to 25 minutes.

Slowly caramelize the onions until they’re fragrant and golden.

2. Season the onions to taste with salt and red pepper flakes, if using. Add the arugula and cook until wilted, 1 to 2 minutes. Raise the heat to medium high.

Next add the arugula and stir a bit till it wilts.

3. In a medium bowl, whisk the eggs, egg whites and milk to combine. Pour the mixture into the pan and let it cook 2 to 3 minutes to set the base. Sprinkle the goat cheese on top of the egg mixture.

Pour in the egg mixture, and sprinkle on goat cheese.

4. Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool for 5 minutes before serving. The frittata can be served warm, at room temperature or chilled.

Onion and arugula frittata with goat cheese.

Additional notes:

1. Be sure to allow enough time to properly caramelize the onions. Onions caramelize best in a large skillet with plenty of room over very low heat. Stir occasionally to ensure even cooking.

2. This frittata may be made with a variety of other healthy leafy greens. Try subbing in collards, spinach, chard or kale for the arugula.

SOURCE: The Incredible Egg

Not Your Mother’s Green Bean Casserole

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with food, fried onions, Green beans, Mushrooms, recipe, side dish, vegetarian January 21, 2014

Green Beans and Mushrooms with Fried Onions

One side dish that my family loves is Green Bean Casserole. Over the holidays I made it ” from scratch”, and lightened it up by making a thinner mushroom sauce. I have been meaning to tell you about it, but there has been so much to cover I never got around to it. So while it’s fresh in my mind, let me share with you how I made it. It definitely does NOT contain canned or frozen green beans, or canned condensed cream of mushroom soup. What it does contain is fresh green beans, fresh mushrooms, cream sauce made with real cream and crisp fried onions. The fresh mushrooms give this dish a deep meaty flavor that just doesn’t compare with the canned soup version. We all thought it was wonderful, and maybe you will, too.

NOT THE CLASSIC (YOUR MOTHER’S) GREEN BEAN CASSEROLE

Yield: Serves 6, or more if a) you have lots of sides on the table or b) use the higher amount (1.5 – 2 pounds) of green beans.

Fried Onions:

2 medium yellow onions, halved and thinly sliced
1/4 cup all-purpose flour
2 Tbsp. panko or plain breadcrumbs
1/2 tsp. salt
freshly ground black pepper
canola, safflower, or other high-heat oil, for frying

Mushroom Sauce:

3 Tbsp. butter
12 oz. mushrooms, thinly sliced or coarsely chopped
What you need for the mushroom sauce.
few gratings fresh nutmeg (optional)
freshly ground black pepper
3/4 tsp. salt
2 garlic cloves, minced
3 Tbsp. flour
1 1/2 cups vegetable or chicken broth
1/2 cup heavy cream

Assembly:

1. 1 to 2 pounds green beans, washed well, tips and tails removed. You may leave them whole or cut to desired length.

2. Make crispy onions: Toss onions with flour, breadcrumbs and salt and pepper. Heat 1/2-inch or so of oil in a 12-inch skillet until a drop of water flicked into it will hiss and sputter. Add onions, just a handful at a time in something close to a single layer, and fry until a light golden brown (they’ll get more color in the oven).

Fry onions in a single layer. Don’t crowd the pan.

Remove with a large slotted spoon, letting oil drip off, back into the skillet. Spread onions out on paper towels to drain. Repeat with remaining onions. Set aside until needed; this makes a lot.

Spread on paper towels to drain.

More onions…..

3. Prepare the beans: Bring a large pot of salted water to boil and boil beans for 5 minutes, till crisp tender. Drain beans, and rinse until cold water to stop the cooking action. Drain again, and set aside.

Cooking the green beans.

Preheat the oven to 400*F Spray or lightly grease a large baking dish.

4. Make the mushroom sauce: Over medium-high heat, melt butter in the bottom of a 12-inch skillet. Add the mushrooms, salt and pepper and sauté them until they start releasing their liquid, about 3 – 5 minutes, depending on how you cut them. Add the garlic and sauté one minute more. Add the flour and stir it until it fully coats the mushrooms. Add the broth, 1/4 cup at a time, stirring the whole time.

Mushrooms simmering in the broth.

Simmer mixture for 1 minute, then add cream and bring back to a simmer, cooking until the sauce thickens a bit about 5 to 6 minutes, stirring frequently.

With cream added.

5. Assemble and bake: Add cooked green beans to sauce and stir until they are coated. Transfer to prepared baking dish.

Green beans coated with sauce.

Sprinkle crispy onions over the top. Bake for 15 minutes, or until sauce is bubbling and onions are a shade darker.

Sprinkle fried onions over the top and bake till bubbly and browned.

A few notes:

1. This makes a LOT of crispy onions. I didn’t mind, but you could probably make half the amount and stretch it over the whole casserole. If you make the full amount, you could save some of the excess for snacking or to put on those leftover turkey sandwiches.

2. The sauce is somewhat thin even though it does coat the beans. If you want it thicker so it coats and clings well to the beans, you can make it thicker by using 1 extra tablespoon butter and 1 extra tablespoon flour in the sauce–i.e. more roux makes thicker sauce. Also be sure to drain the beans well, and even perhaps pat them dry with paper towels, so they don’t liquify the sauce.

3. There is enough sauce in the recipe to adequately coat up to 2-pounds of beans, so if you like a more vegetable-heavy dish use the larger quantity of beans.

SOURCE: Adapted from Alton Brown, Food Network

Chocolate Pudding Cake

Posted by deliciousonadollar in Cakes, Desserts and tagged with Chocolate cake, dessert, food, pudding cake, recipe January 20, 2014

Chocolate Pudding Cake

When you are in the mood for a dessert that is gooey and chocolatey, but don’t want a whole lot left over ( to further tempt you), this recipe is the perfect answer. It makes only four individual servings, so portion control is built right in. This is cake that makes its own sauce. The topping magically makes a fudge-y pudding on the bottom of the cake, and served with a scoop of ice cream, whipped cream, or a toasted marshmallow, you just can’t go wrong!

Serve warm with ice cream.

Quick and easy to make, and deliciously fabulous to eat, these chocolate pudding-like cakes are a warm decadent finish to a winter menu. This is comfort food at its best, an awesome dessert, whether served to family or guests, everyone will love it.

CHOCOLATE PUDDING CAKES

Yield: 4 servings

Ingredients:

Batter:

1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup baking cocoa
1/4 cup almond flour ( or 1/4 cup almonds, finely chopped in a processor)
1/4 tsp. salt
1 tsp. baking powder
1 tsp. vanilla extract
3 Tbsp. butter, melted
1 large egg
1/2 cup milk

Topping:

1/2 cup sugar
2 Tbsp. baking cocoa
pinch salt
1 cup hot milk or hot water

Directions:

1. Preheat the oven to 350*F. Grease 4 ( 8 – 10 0z,) oven-safe mugs or ramekins.

2. For the cake: Mix together the flour, sugar, cocoa, almond flour, salt, and baking powder.

Mix together dry ingredients.

In a separate bowl, whisk together the vanilla, melted butter, egg, and milk. Add to dry ingredients, and mix until all is moistened without over mixing. Divide this batter among the 4 mugs or ramekins, using about 1/3 cup batter in each.

3. For the topping: Whisk together the sugar, cocoa, and salt. Divide this mixture among the mugs or ramekins, using two heaping tablespoons for each.

Divide batter into ramekins and sprinkle on topping.

4. Top each dish with a 1/4 cup of the hot milk or water. Place all on a baking sheet.

Pour hot milk over top.

5. Bake the cakes for 18 to 22 minutes. The cake should be puffy, with some liquid bubbling up around the edges.

Serve warm with ice cream or whipped cream if desired.

Warm, gooey, fudge-y. What’s not to love?

SOURCE: King Arthur Flour

Buttermilk Waffles

Posted by deliciousonadollar in Breakfast and tagged with almond butter, breakfast, buttermilk, food, recipe, waffles January 17, 2014

Waffles, a weekend breakfast treat! I like to do things with waffles–things like turn them into a sandwich. You know, slather them with peanut butter, or almond butter, sliced bananas, and honey. Add chocolate chips and they get even better. Whoa!

If you think I’m going a little waffle crazy, you’ve come to the right place. Check out these former posts for waffles: Banana Bread Waffles, Sweet Potato Pecan Waffles, Citrus Waffles with Orange Compote. I am so not done with waffles yet.

Waffles are supper easy to make. A good waffle iron does most of the work for you. Just mix up dry ingredients, add the wet ingredients and mix together. A few lumps are an added bonus, they build character.

Here’s a question for you….. What’s a waffle without chocolate chips? Still a waffle. HA HA!

Prepare the waffles and lay out the prepared toppings. The waffles are crispy on the outside, soft on the inside with melted chocolate. Add a sweep of almond butter, sliced bananas, and drizzle with honey….perfect toppings.

Take any that are left over and freeze for the week ahead. Pop in the toaster to rewarm. That’s real meal planning in my book. Indulgent breakfasts on demand!

BUTTERMILK WAFFLES WITH CHOCOLATE CHIPS

Yield: Makes 6 generous waffles

Ingredients:

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbsp. granulated sugar
1/3 cup melted butter
2 large eggs
2 tsp. vanilla extract
1 1/4 cup buttermilk
1/3 cup chocolate chips, or chopped dark chocolate
toppings: almond butter, sliced bananas, honey

Directions:

1. Set waffle iron on a level surface and turn on to preheat.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

3. In a medium bowl, whisk together melted buter, eggs, vanilla extract, and buttermilk. Add wet ingredients, all at once to dry ingredients. Stir until just incorporated. Stir in the chocolate chips. Do not over mix the batter. If a few lumps remain in the batter that’s ok.

4. Cook each waffle according to your waffle iron instructions.

5. Serve waffles warm topped with almond butter, bananas, and a good drizzle of honey.

Note: For leftover waffles, allow to cool completely. Place them in pairs in ziplock bags and store in the freezer. In the morning, gently reheat waffles in the toaster or toaster oven. Best breakfast ever!!

Pizzazzy Sausage Crescent Sandwich

Posted by deliciousonadollar in Sandwichs, Snacks and tagged with baked sandwich, Crescent dough, food, Italian sausage, recipe, snack January 15, 2014

Pizzazzy Sausage Crescent Sandwich

This sandwich is part pizza, and part sandwich, thus the name. It contains a sausage filling nestled inside a crescent dough pocket.

I came across the recipe in a book that is published by Pillsbury called Pillsbury Christmas 2011. I think they put out an edition every year for the Holidays. All the recipes contained in it use a Pillsbury product in some way. Crescent roll dough is extremely popular as a basis for what seemed like “hundreds” of recipes. This is just one of them that I thought sounded good and looked like it would be easy to make. I was correct on one count; they are very tasty and can be eaten with the hands or a knife and fork. While they are not difficult to make, working with perforated crescent dough, that needs to be pinched together can be a bit fiddly. I never seem to be successful at keeping it all together. Even though mine did not turn out looking as perfect as the picture in the book, we enjoyed them non-the-less with a bowl of soup on a very cold evening.

Pizzazzy Crescent Sandwich with hot soup.

PIZZAZZY SAUSAGE CRESCENT SANDWICH

Yield: Make 8

Crescent Rolls provide the dough for this filled sandwich.

Ingredients:

1 pound bulk Italian sausage
1/2 cup chopped bell pepper
1/3 cup chopped onion
1 jar pizza sauce
2 cans refrigerated Crescent Rolls
4 slices mozzarella cheese, each halved crosswise

Directions:

1. Preheat oven to 375*F. In a skillet, cook the sausage, chopped pepper and onion until the pork is no longer pink and the vegetables are tender. Drain. Stir in 3 Tablespoons pizza sauce. Allow to cool slightly.

2. Unroll crescent dough. Make 8 rectangles, pinching seams together to seal.

3. Put about 2 – 3 tablespoons of sausage mixture at one end of each rectangle.

Place filling on one end of dough.

Take each 1/2 slice of cheese and fold it in half again. Place it on top of the sausage mixture.

Top with a square of mozzarella cheese.

Fold the dough over the filling, and press the edges with a fork to seal.

Fold dough over filling and press edges to seal.

4. Place the sandwiches on an ungreased baking sheet. Bake 15 – 18 minutes till golden brown. Serve with additional warmed pizza sauce on the side.

SOURCE: Pillsbury Christmas 2011

Broccoli Cheese Soup

Posted by deliciousonadollar in Soups and tagged with Broccoli, cheddar cheese, food, recipe, soup, vegetarian January 14, 2014

Broccoli Cheddar Soup

The polar vortex has arrived here in the Northeast, reaching its icy fingers right down into my neck-of-the-woods. Many of you across the U.S. know what I’m talking about as you-all are having it too. What never ceases to amaze me is how abruptly the weather can change. Someone ( ?who) once said ” if you don’t like the weather around here, just wait a minute.” As an example yesterday morning when I got up it was pouring rain and the temperature was 60*F. All the snow from a few days ago had melted. This morning when I got up the temperature was 11*F. with a wind chill of -15*, and there was a dusting of snow back on the ground. BRRRRR!!

This was one day I was so happy to stay indoors. Since I had gone to the library yesterday, I had some good reading waiting for me, plus I’m so behind on my magazines I haven’t finished reading about Thanksgiving yet! A good day to spend under a quilt trying to stay warm, reading and getting caught up…..and thinking about what’s for supper. Actually, it didn’t take much thought; on a day like this one, I want hot soup.

There’s nothing like a warming bowl of hot soup on a cold winter’s day.

After rummaging around in the refrigerator I found a large bunch of broccoli that immediately made me think of cream of broccoli soup. This didn’t exactly fit into my plans for eating “lighter” meals because of the cream content, so I searched through my cookbooks for a more suitable recipe for broccoli soup. This is what I came up with……

BROCCOLI CHEESE SOUP

Yield: Serves 4 – 6

Ingredients:

1 large bunch of broccoli, chopped
2 Tablespoons butter
2 shallots or 1 small onion, minced
1 clove garlic, minced
2 Tablespoons flour
4 cups chicken broth, preferably low sodium (vegetable broth may be substituted for a vegetarian version)
2 cups shredded low-fat cheddar cheese
salt and pepper to taste

Directions:

1. Boil or steam the broccoli until tender. Drain and set aside.

2. While broccoli cooks, melt butter in a soup kettle. Saute shallots and garlic in the butter until tender.

3. Sprinkle flour into the kettle and stir over low heat until blended. Add chicken broth and continue stirring until mixture is smooth.

4. Add the broccoli to the broth mixture. Using an immersion blender or regular blender puree the soup mixture until uniformly blended.

An immersion blender makes quite work of pureeing the soup.

An immersion blender makes quick work of pureeing the soup.

5. Add the cheese and stir until melted and smooth. Season with salt and pepper, if desired.

Add in the grated cheese and stir to melt.

This soup is surprisingly thick, because of the flour added to the broth, and because of pureeing the broccoli. Be sure you use a large head of broccoli so there is adequate to thicken the soup. The cheese also adds some thickening, and its flavor is a nice addition. I also added a pinch of nutmeg to my soup though it is not included with the ingredients. Though this is a lightened up version of cream of broccoli soup, it still has a rich taste and texture. I didn’t miss the cream at all!

Note: If broccoli is not available, cauliflower may be used instead.

Hot soup and a go-with sandwich.

Stop back again tomorrow for directions for making the filled sandwich you see in the above picture.

SOURCE: The Flavor of New England, Soups, Chowders, and Stews

Creamy Avocado Dressing

Posted by deliciousonadollar in Dressings, Sauces and tagged with avocados, food, healthy, recipe, salad dressing, vegan, vegetarian January 13, 2014

Like me, you probably did your share of holiday indulging ( no, we weren’t counting those pigs in a blanket per se), but now it’s time to try to undo the damage, i.e., unwanted pounds, by walking that straight and narrow path of good intentions known as New Year’s Resolutions. I resolve to eat my meals on smaller plates, and to make those meals healthier. Ha! Here goes….

Creamy Avocado Dressing

Hopefully that will be a little easier with this incredible salad dressing. It’s creamy and seems quite indulgent, but its thick texture and rich taste come from healthy avocados. Toss it with lettuce, cucumbers, and halved cherry tomatoes for a simple salad, and you’ll feel like you’re being bad, when you’re really being so good!

Makes a simple salad feel indulgent.

CREAMY AVOCADO DRESSING

Very few ingredients.

Yield: Makes 1 1/2 cups

Ingredients:

2 ripe avocados, halved and pitted (I used 1 large Florida avocado)
1 clove garlic
juice of 1 lemon
1/2 cup rice wine vinegar
1/4 cup extra virgin oil
salt and pepper

Directions:

1. Scoop the avocado flesh into the bowl of a food processor.* Add the garlic and lemon juice and process until coarse.

2. Add the vinegar and process until the mixture begins to look smooth. Gradually add the olive oil and mix until totally smooth. The texture can be thinned by adding a little water of desired.

3. Season the dressing to taste with salt and pepper, and transfer it to a storage container. The dressing will keep for up to three days in a sealed container in the refrigerator.

* No food processor? Don’t feel like getting your big processor “dirty” with this small recipe? Do this instead. Make this dressing much like you would make guacamole, by using your trusty potato masher. Be sure to mince the garlic well first, and add both the vinegar and oil gradually until the texture is smooth.

Another use for this mixture is to toss it with cooked quinoa or bulgur for an easy grain salad.

SOURCE: Pure WOW

Wicked Chicken

Posted by deliciousonadollar in Main Dish and tagged with Alfredo sauce, chicken, dinner, easy recipe, food, Pasta, quick meal, recipe January 10, 2014

Wicked Chicken

Wicked Chicken is wicked good and wicked easy to make. Seriously! It’s made with just 3 ingredients plus seasonings, so this chicken dish is a piece of cake to put together. You can make it as spicy as your taste buds will allow, or go the milder route if you are feeding childen or anyone who cannot tolerate too much heat.

I was in need of a super simple meal to make as we had just come home from our holiday trip, I was faced with unpacking, doing laundry and trying to get over a cold that I picked up somewhere along the way. Without much effort, I was able to whip up this easy dish. When you’re faced with the need to get a meal together this recipe will save you on a busy day.

This is the easiest meal you will ever make, and your family will love it.

WICKED CHICKEN

Yield: Makes 4 servings

Ingredients:

Roasted Garlic Alfredo Sauce and pasta twists.

4 skinless boneless chicken breasts (I used bone-in thighs.)
1/2 box any shaped pasta
1 jar Alfredo sauce ( I used roasted garlic, but if you like spicy, use one with green chiles in it.)
salt, pepper, garlic powder, red pepper flakes to taste.

Instructions:

1. Cook and drain the pasta. Lightly spray a baking dish with non-stick cooking spray.

2. Season the chicken pieces with salt, pepper and garlic powder to your liking. Brown in a hot skillet for 3 minutes on each side. Sprinkle the chicken with red pepper flakes, if using.

3. In the baking dish layer the pasta, spoon on about half of the Alfredo sauce and mix to coat the pasta. Place chicken pieces on top of the pasta.

Layer pasta, sauce and chicken in the baking dish.

Pour the remaining Alfredo sauce over the chicken.

Pour remaining sauce over the top.

4. Bake at 350*F for 30 minutes. If using chicken with bone -like thighs-, bake until cooked through, about 45 minutes.

Bake till chicken is browned and tender.

Serve with a green vegetable or a salad, and garlic bread sticks.

SOURCE: My Casserole Connection

Poached Pears

Posted by deliciousonadollar in Carolyn's Originals, Desserts and tagged with cranberry ginger ale, dessert, food, fruit, pears, recipe, sugar-free January 9, 2014

Poached Pears

Necessity is the mother of invention. You’ve heard that saying before haven’t you?

Well, in my refrigerator were four pears that had gotten quite ripe while I was away, and it was necessary that I find a way to use them up. I had read an article some time ago about poaching pears in red wine, and thought at the time that they were very pretty because they became tinted pink. Not having any red wine readily available, I “invented” this recipe for poached pears using cranberry ginger ale. Since orange is also a good match-up with cranberry, I added some orange slices and threw in some whole cloves. The results, as you can see, were tender pears, tinted a nice pink, and further flavored by the orange and cloves. And the best part? There’s no sugar in this recipe. I just relied on the sweetness of the ginger ale and the pears themselves to carry the dish.

After being cooked they are a lovely pink color.

This is an easy-peasy dessert. It can be served warm or chilled. Mr. D. loved these pears, and I must say that I find them pretty darn good too. If your New Year’s resolution has something to do with weight loss or eating less sugar, these pears are for you!!

This is everything you will need.

POACHED PEARS

Yield: 4 -6 servings

Ingredients:

4 medium pears, ripe, but not too soft. I used Anjou pears
1 orange
several whole cloves, about 6
a bottle cranberry ginger ale, or cranberry juice

Directions:

1. Peel and core the pears. Cut each one into eighths. Place into a medium-size sauce pan.

2. Slice 3-4 slices from the orange, and cut each one in half. Juice the rest of the orange and add the juice to the pan with the fruit.

Cut-up pears, orange slices and cloves in the saucepan.

3. Add the cloves to the pan with the fruit.

4. Pour in the ginger ale just to the point where the pears are not quite covered. Bring to a boil. Reduce the heat and simmer until the pears are tender when pierced with a knife. This took about 15 minutes.

5. Drain the pears reserving the juice, but removing the cloves and orange slices. Cool and serve pears with some of the juice.

Serve warm or chilled for a low calorie dessert.

SOURCE: Carolyn’s Originals

Gnocchi with Bacon and Tomatoes

Posted by deliciousonadollar in Main Dish and tagged with bacon, food, gnocchi, one-dish meal, recipe, tomatoes January 8, 2014

Gnocchi with Bacon and Tomatoes.

With this recipe I would like to introduce you to gnocchi- light and tender potato dumplings-a Northern Italian classic. They can be made “from scratch” at home or purchased in a shrink wrapped package from the super market especially one with a large Italian imported foods department. Those are the ones that I use most of the time, as making them myself can be somewhat time consuming.

Prepackaged gnocchi from the supermarket.

Gnocchi can be used in a variety of ways. The simplest is to cook them and serve with melted butter and grated Parmesan cheese on them. Another way would be to serve with any type of spaghetti sauce that you would normally use with pasta. This recipe features the gnocchi with crisp bacon, fresh tomatoes, and lots of freshly grated Parmesan cheese. Served with a side salad, this makes a very filling and satisfying meal.

GNOCCHI WITH BACON AND TOMATOES

Yield: Serves 4

Ingredients:

Light little potato dumplings.

5 slices thin cut bacon
3 medium tomatoes, cored and diced medium
1 small onion, chopped
2 cloves garlic, peeled and smashed
1/2 tsp. red pepper flakes
1/2 tsp. dried basil
coarse salt and black pepper
1/2 (1-pound) package gnocchi
fresh parsley, chopped
shaved Parmesan for topping

Directions:

1. In a large skillet, cook the 5 slices of bacon over medium-high heat until crisp. Drain on paper towels; pour out all but 2 teaspoons fat from the skillet.

Bacon crisped, tomatoes, onions and garlic chopped and pan ready.

2. Meanwhile bring a pot of water to boil and cook the gnocchi as package directs. Drain and keep warm.

3. To the fat remaining in the skillet, add the onions and garlic. Sautee lightly just to soften. Add tomatoes, basil and red pepper flakes; season with coarse salt and ground pepper. Cook until tomatoes begin to break down and sauce is chunky, about 6 minutes.

Saute onions and garlic, then add tomatoes.

4. Add the cooked gnocchi and the bacon broken into pieces.

Once gnocchi are cooked, add to sauce with bacon.

Toss until gnocchi are heated through and coated with sauce. Sprinkle with chopped fresh parsley and shaved Parmesan and serve immediately.

Sprinkle with parsley and grated Parmesan cheese before serving.

SOURCE: Everyday Food, Martha Stewart

Delicious on a Dollar

Devoted to the preparation of healthy & economical foods that taste fabulous!

Tag Archives: food

Onion and Arugula Frittata with Goat Cheese

Not Your Mother’s Green Bean Casserole

Chocolate Pudding Cake

Buttermilk Waffles

Pizzazzy Sausage Crescent Sandwich

Broccoli Cheese Soup

Creamy Avocado Dressing

Wicked Chicken

Poached Pears

Gnocchi with Bacon and Tomatoes

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