Tag Archives: vegetarian

Apple Pie Biscuits

Posted by deliciousonadollar in Brunch, Muffins & Scones and tagged with , , , ,

 

Apple Pie Biscuits

Apple Pie Biscuits

 

Baking is all about sharing.   Sharing the recipes, sharing techniques, and most definitely, sharing what you’ve made.

Today’s offering is all about the most divine biscuits, perfect for the early fall weather we are having here in the Northeast.  I couldn’t wait to share them with you.

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Apple picking time is upon us, or you may be getting yours at the farmer’s market or grocery store.  Apples and pumpkin are probably the two favorites to include when baking in the fall.  So in the coming weeks expect to see a variety of offerings featuring these two ingredients.  Today  it’s apples!  🙂

This recipe uses self-rising flour as an ingredient.  I like to use King Arthur’s Self-Rising Flour.  It’s wonderfully light and includes non-aluminum baking powder and salt.  It’s absolutely perfect for biscuits, pancakes and muffins.  I always have a bag of it in my kitchen because I can guarantee fluffy perfect results whenever I use it.

APPLE PIE BISCUITSIMG_8073

Yield:   12 biscuits

Ingredients:

For the apples:

  • 1 baking apple (such as Fuji, or Gala), peeled, cored and sliced very thin
  • 2 tablespoons unsalted butter
  • 1 teaspoon cinnamon
  • 2 tablespoons packed brown sugar

For the biscuits:IMG_8080

  • 2 cups self-rising flour
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 2 tablespoons granulated sugar
  • 2/3  to 3/4 cup cold buttermilk

For the topping:

  • 1 egg, beaten
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • pinch of salt

Directions:

1.  Place an oven rack in the center of the oven and preheat the oven to 425*F.  Line a baking sheet with parchment paper and set aside.

2.  Prepare the apples:  Place butter in a medium skillet over medium heat to melt.

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Add the apple slices, cinnamon, and brown sugar.

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Toss with a wooden spoon until all of the apples are coated and the sugar is melted over the apples, about 2 to 4 minutes.  The mixture will be warm and glossy, but the apples won’t be cooked through.  Remove from the heat and set aside.

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3.  Make the biscuit dough:  Place flour in a medium bowl and add the cold butter pieces.  Using your fingers or a pastry cutter, quickly break down the butter into the flour.  Some of the butter bits will be the size of oats, some the size of small peas.  Stir in the granulated sugar.

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4.  Create a well in the center of the flour mixture and add 2/3 cup buttermilk.  Stir the mixture together until it is well moistened and holds together well.  Biscuit dough should be soft and moist.  Add the remaining buttermilk as needed.

A shaggy dough that doesn't quite come together.

A shaggy dough that doesn’t quite come together.

5.  Use regular all-purpose flour to generously dust a work surface.Turn the dough out onto the floured surface and use your hands to gather it into a ball and gently pat it into a small rectangle.   Use a rolling pin to gently roll the dough into a rectangle that is 1/2 inch thick, and about 7 x 10-inches.

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6.  Arrange cooled apples in a single layer over half of the rolled out biscuit dough.

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Fold the bare side of the dough over the apples and gently press the edges to seal in the apples.  Use your hands to nudge/ encourage the dough into a 6 x 8-inch rectangle if the edges are looking a bit rounded.

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7.  Use a sharp knife to slice the dough into a total of 12 biscuits.  Flour the knife a bit if it gets too sticky.  Use a spatula to place each biscuit onto the prepared baking sheet, about 2-inches apart.

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8.  In a small bowl, whisk together sugar for topping, cinnamon, and salt.  Brush each biscuit top with beaten egg and sprinkle generously with the cinnamon sugar mixture.

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9.  Bake for 12 to 14 minutes until the biscuits are risen and golden brown.  Remove from the oven and serve warm, or cool completely before storing in an airtight container.

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  Biscuits are best served the day they are made or the day after.  They may be rewarmed in the microwave.

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Tender and  light….you won’t be able to stop at just one!

 

SOURCE:   Joy the Baker

Avocado and Tomato Grilled Cheese Sandwich

Posted by deliciousonadollar in Sandwichs and tagged with , , , , , ,
Avocado and Tomato Grilled Cheese Sandwich

Avocado and Tomato Grilled Cheese Sandwich

I thought I heard someone singing  just outside my back door while I was making these sandwiches for lunch.

She wasn’t the best singer in the world, but ya got to hand it to her, she was brave.  I’m sure if I had the nerve to sing outside in public, I’d be less than average, too.  But a lot of times it’s more about guts than anything else when it comes to singing.  You just have to step out there and mean it.  That’s what it takes. ( Not that I would really know, but that’s what I’ve heard, anyway.)

I felt that way when I stepped into the kitchen around noon on a Saturday, and started pulling ingredients out of the refrigerator for lunch.  It takes guts to make something you’ve never made before, but I’ve had every intention of making these sandwiches for a long time now.  I think that’s called procrastination, or making excuses like I’m missing one of the necessary ingredients.   Sometimes the best plans take time to activate.  Yep, that’s what it takes;  intention, plans, and guts.  I’m telling you, it’s real.

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The idea that was floating around in my head was to put avocado into a grilled cheese sandwich.  I was imagining an irresistible gooeyness, but realized that it needed something else to contrast with all that richness, so I included firm, ripe tomato slices.  Tomatoes that are not overly ripe work best, so they don’t give off too much juice as they grill.  A leap of faith is what it was,  but one that turned out to be right on the money.    Whoo-Hoo!

This is a sandwich to make when you want to impress someone with your culinary skills!

 

AVOCADO AND TOMATO GRILLED CHEESE SANDWICHES

Yield:  Makes 4 sandwichesIMG_7959

Ingredients:

  • 3 ounces white cheddar cheese, shredded (about 3/4 cup) or any other cheese of choice
  • 8 slices seedless rye bread
  • 8 tomato slices
  • 1 ripe peeled avocado, cut into thin slices
  • 1/4 tsp. salt
  • 1/4 tsp, black pepper
  • cooking spray

Directions:

1.  Sprinkle 3 tablespoons cheese over each of 4 bread slices.  If using sliced cheese, use 2 slices.  Top each with 2 tomato slices.  Arrange avocado slices evenly over tomato slices.  Sprinkle with salt and pepper.   (In place of salt and pepper, I often use Penzey’s Sandwich Sprinkle for an added flavor boost.)

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2.  Top with remaining 4 bread slices.  Lightly coat outsides of sandwiches with cooking spray.

3.  Heat a grill pan (or panini pan) over medium heat.  Place sandwiches in pan; cook 3 minutes on each side or until bread is toasted and well marked and cheese melts.  Cut each sandwich in half and serve immediately.

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SOURCE:    A Carolyn Original

 

 

 

Three Cheese Zucchini Stuffed Lasagna Rolls

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Three Cheese Zucchini Stuffed Lasagna Rolls

Three Cheese Zucchini Stuffed Lasagna Rolls

It’s a good weekend for pasta.   You know how I know?   Every weekend is a good one for pasta.

That was easy!!

If there’s a reading nook and a good book involved in the weekend pasta plans….I’m there.

Seriously, though, there are some really good things happening in this dish of weekend pasta.  It’s the height of summer garden produce, so we’re taking full advantage of …..wait for it….. zucchini!!!    (again)

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This time it’s mixed with ricotta and Parmesan cheeses and stuffed into lasagna rolls that are then  topped with marinara sauce and mozzarella cheese–delicious, kid friendly, and kind to waist watchers.  You can make them a day ahead and refrigerate, or if you like to cook for the week(s) ahead, they are freezer-friendly.  This is a great recipe to make double of and share with someone in need, they’ll thank you!  (BTW they are vegetarian also, perfect for Meatless Mondays!)IMG_7947

By now you’ve discovered that these roll-ups are another way to use zucchini.  I’ve been thinking about lasagna a lot lately, but instead of making the traditional lasagna, these rolls are so much easier to make and they’re great for portion control.  I have made this same recipe using spinach in the filling, but when my neighbor brought me some zucchini from her garden I thought I’d try out this zucchini version instead.  These turned out so good;  light, not too filling but very flavorful.  I’m so glad that I have yet another way to use zucchini.

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If you plan to freeze these, you can freeze them individually in ziplock bags or freeze them as a finished dish ready for the oven.  You can also freeze any that you’ve baked, but didn’t finish eating.

THREE CHEESE ZUCCHINI LASAGNA ROLLSIMG_7933

Yield:   Makes 8 servings  @  240 cal./servings

Ingredients:

  • 8 lasagna noodles, cooked al dente
  • 1 tsp. olive oil
  • 3 cloves garlic, minced
  • 2 medium zucchini ( 7 oz. each), grated and squeezed dry
  • 1 cup + 2 tbsp. part skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 tsp. salt
  • black pepper
  • 1  3/4 cups Marinara sauce
  • 1/2 cup part skim mozzarella cheese, shredded
  • fresh basil for garnish, (optional)

Directions:

1.  Preheat oven to 350*F.  Lightly grease or spray a 13 x 9-inch baking dish.   Ladle about 1 cup of sauce onto the bottom of the baking dish and set aside.

2.  In a medium nonstick skillet, saute garlic and olive oil over medium heat for about 1 minute;  add zucchini, salt and pepper to taste and cook about 4 -5 minutes, until soft.

Sauté garlic and zucchini till soft.

Sauté garlic and zucchini till soft.

3.  In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper.  Stir to mix well.

Mix ricotta with the zucchini, Parmesan and egg.

Mix ricotta with the zucchini, Parmesan and egg.

4.  Lay out the lasagna noodles on a clean work surface.  Pat noodles dry with paper towels.  Spread about 1/3 cup filling evenly over each noodle.

Spread each noodle with 1/3 cup filling.

Spread each noodle with 1/3 cup filling.

Roll carefully and place seam side down into peppered baking dish.  Repeat with remaining noodles.

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5.  Ladle the remaining sauce over the lasagna rolls and top each one with 1 Tbsp. mozzarella cheese.

Ladle on more sauce and mozzarella cheese.

Ladle on more sauce and mozzarella cheese.

Cover dish with foil and bake for about 40 minutes or until the rolls are heated through and the cheese is melted.  Top with fresh basil if desired and serve hot.

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SOURCE:   Skinny Taste

(Healthy) Peanut-Butter Cookies

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , ,

Cookies packed into lunch boxes, cookies as after school snacks, cookies for anytime that urge for a sweet takes over.  Today we are making back to school cookies that are as “healthy” as I can make them after several attempts to take them from “big and bad” to “big and (almost) good for you”.  I really wish I could do something about eliminating those darn calories!!

We like our cookies really big around here.  I’m talkin’ Peanut Butter Cookies, here.   I like my peanut butter cookies to be really BIG. Big in diameter and big in thickness.  Thin little peanut butter cookies just don’t do it for me.  They need to be so  big that  two people can share one cookie and be satisfied with their half of it.

Are you wondering where I could have had such a cookie?  At a local Cider Mill near where I live.  Every Fall Mr. D. and I go for a ride to view the Fall foliage, and we stop at the cider mill to get apples, cider and a cookie.  Yep, just one, and we share it.  That cookie is my ideal where peanut butter cookies are concerned,  and I keep playing around with recipes trying to duplicate it.  The cookie recipe I’m presenting here comes pretty close, but they are still not quite thick enough.  I need to keep working on getting that right, but in the mean time  these are very good indeed.

First, are they chewy inside?  Check.  Are they really big?  They can be as big as you care to make them.  Are they crunchy?  Check,  I used chunky peanut butter.  How healthy are they?  Pretty healthy, really.  I used whole wheat flour for fiber (which you would never know if I didn’t tell you),  honey for some sweetness, that allowed me to cut back on the sugar, and only 4 Tablespoons of butter.  The remaining fat comes from the peanut butter and I used an “all natural” brand, so no corn syrup or other added stuff.  I used a 1/4 cup cookie scoop to measure out the dough.  The cookies spread while baking and puff up, but flatten out some as they cool so you get that chewy interior.

HEALTHY PEANUT-BUTTER COOKIES

YIELD:   about 20 cookies

INGREDIENTS

  • 1/3 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup all natural peanut butter
  • 1/4 cup (4 Tbs.) butter, softened
  • 1 egg
  • 2 Tablespoons honey
  • 1  1/4 cup whole wheat flour ( I used white whole wheat)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • additional sugar for sprinkling on top

PREPARATION

1.  Preheat oven to 375 degrees.  Line two cookie sheets with parchment paper.

2.  In a large mixer bowl, beat together the sugar, brown sugar, butter and peanut butter on low speed until well mixed.  Beat in honey and egg until well blended.

3.  Beat in as much flour as you can, then stir in the rest with a wooden spoon to create a smooth dough that is quite thick.

Ready for the oven.

4.  Measure out dough using a cookie scoop,  or form the dough into balls (about 1 1/2 inch).  Place on cookie sheets about 3 inches apart.  Flatten with a fork to form a crisscross pattern.  Sprinkle lightly with additional sugar.

Freshly baked, just out of the oven.

5.  Bake 7 to 9 minutes or until lightly browned. If cookies are really large, you may need an additional 1-2 minutes. Cool for 1 minute and remove from cookie sheets to cooling racks and cool for another 15 minutes.

 

If any of you know how to make these thicker while keeping their size, please share your secret with me.  I’m aiming for the kind of thick cookie you can get in a bakery.  Thanks, readers.

SOURCE:   This recipe is several adaptations removed from the recipe my mother used to bake.

Summer Couscous Salad with Grilled Squash and Feta

Posted by deliciousonadollar in Side Dish and tagged with , , , , , , ,
Couscous Salad with Grilled Squash and Feta.

Couscous Salad with Grilled Squash and Feta.

Sometimes I spend so much time doing something (like manicuring my own nails), that by the time it’s complete, I’m entirely disenchanted with the finished product.

The same goes for some recipes.  The longer I spend peeling, slicing, dicing, stirring, cooking and cooling, the less I want to eat it in the end.  Sad story, right?

Laundry is another example.  Gathering, washing, drying, folding, ironing (really?, who irons?)  and putting away….AAHHHH.  Laundry is boring, not fun, not delicious!

Oh, but this salad though….in and out.  No  exorbitant amount of time spent slicing and dicing.  Just enough to get some veggies ready for the grill.  Just enough time to boil water for couscous.  Just enough time to put it all together with some tangy feta cheese and create a pretty salad.  Let’s carry the bowl over to the table, pull out a chair, sit down and enjoy our efforts.  This salad  is the perfect balance of  veggies, health and kitchen time.

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I hope the start of your week is feeling great!

Let’s put some healthy salad in the mix!

 

SUMMER COUSCOUS SALAD WITH GRILLED SQUASH AND FETA

Yield:  6 – 8 servingsIMG_7908

Ingredients:

  • 2 medium zucchini squash
  • 2 medium yellow summer squash
  • 1 cup grape tomatoes, halved (optional)
  • 2 cups pearl couscous, cooked according to package directions
  • 1/3 cup plus 1 tbsp. olive oil
  • 2 cloves, garlic, minced
  • 1/4 cup lemon juice
  • 1/2 tsp. sea salt
  • 1/4 cup fresh oregano, chopped or 1 tbsp. dried
  • 1/2 cup crumbled feta cheese  (or substitute goat cheese, crumbled )

Instructions:

1.  Preheat grill.

2  Slice both kinds of squash lengthwise.  Baste with olive oil and garlic.

3.  Grill until tender, about 6 – 8 minutes per side.

4.  Remove squash from grill and cut into bite-sized pieces.

5.  In a large bowl, mix cooked couscous with squash and remaining ingredients.  Garnish with feta.  Serve warm or at room temperature.

 

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SOURCE:   Eating Well

Lemony Ricotta Galette with Summer Squash

Posted by deliciousonadollar in Appetizers, Main Dish, Side Dish, Vegetables and tagged with , , , , , ,
Lemony Ricotta Galette with Summer Squash

Lemony Ricotta Galette with Summer Squash

I know that being swamped with zucchini is a continuing problem for some of you with gardens, so I’m here to help with that.  Even if you don’t have a garden (like me), you may be looking for some different ways to use zucchini or yellow summer squash.

Summer squashes are about as versatile a vegetable as they come.  Delicious in so many ways–grilled, sautéed, baked or paired with other vegetables, you name it, they’re great.  They can become the main entree in a meatless meal, a savory side dish, or baked into a dessert.  Today I am making a galette that can be the centerpiece of your meal, or served as a side dish, or appetizer.

A side salad is all that's needed for this meal.

A side salad is all that’s needed for this meal.

Galettes are known for their flaky flat crust and irresistible fillings, and this zucchini/summer squash-stuffed pastry is no exception.  The tender veggies are paired with three kinds of cheeses, lemon, and a drizzle of olive oil, then baked until brown and crisp.

Here’s a tip that will make the squash less moist and save your crust from becoming soggy:  Salt the squash well and allow to drain in a colander for about 15 minutes.  Pat dry with a paper towel before putting them into the pastry.

LEMONY RICOTTA SUMMER SQUASH GALETTE

Yield:   Makes 6 servings

Ingredients:IMG_7875

  • 2 medium zucchini and/or yellow squash, thinly sliced (2  1/2 cups)
  • salt
  • 1/2  (15-oz.) package rolled refrigerated piecrust (A time saver,  but make your own if you must.)
  • 3/4 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1 tbsp. olive oil
  • 2 tsp. finely shredded lemon peel
  • 1 tbsp. lemon juice
  • 1/4 tsp. salt
  • 1.4 tsp. ground black pepper
  • 1 egg yolk  ( or small amount egg beater/egg substitute)
  • Italian seasoning blend or dill weed for garnish

Directions:

1.  Sprinkle sliced zucchini lightly with salt.  Transfer to a colander; drain for 15 minutes.  Pat dry with paper towels.  Preheat oven to 400*F.

Pat squash dry before using.

Pat squash dry before using.

2.  Meanwhile, on a large piece of lightly floured parchment paper, roll pie dough to a 12-inch circle.  Transfer parchment and dough to a large baking sheet and set aside.

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3.  Make ricotta filling:  In a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. olive oil, lemon peel, lemon juice, salt, and pepper.  Using a spatula, spread over dough, leaving a 1  1/2-inch border at edge.

Spread ricotta filling on dough leaving a border.

Spread ricotta filling on dough leaving a border.

Top with squash slices.  Drizzle with remaining olive oil.  Sprinkle seasoning blend over squash.

Top with squash slices and seasonings.

Top with squash slices and seasonings.

Gently fold up pastry edges over filling, pleating as necessary.

Fold up edges, and brush with egg mixture.

Fold up edges, and brush with egg mixture.

4.  In a small bowl, whisk egg yolk and 1 tsp. water.  (Or use egg substitute)  Lightly brush pastry edges with egg mixture.  Transfer galette to oven.  Bake 35 – 40 minutes or until edges are golden brown.  If using dill weed as a seasoning, some dill fronds make a colorful garnish.  Serve warm or at room temperature.

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So delicious!

So delicious!

 

 

 

SOURCE:   Better Homes and Gardens

 

 

Blueberry Lemon Muffins

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , , ,
Lemon Blueberry Muffins

Lemon Blueberry Muffins

When I was a teenager I went blueberry picking with my mother.  When we came home with our buckets full of  gigantic blueberries, the first thing we made was blueberry pancakes for dinner that evening.  The second thing we made were these blueberry muffins.  I think they were the first item I learned to bake.   I have never deviated from this recipe even though I have looked at many others over the years.  They are just sooo good, and they taste like home.

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These muffins are so easy to make; no beater is involved.  They are made completely by hand.  Just measure everything out, whisk together the dry ingredients,  whisk the liquids, add the sugared berries, and fill your muffin tins.  Bake and be sure to have at least one while they are still warm.  I like to have some butter melted and ready when they come out of the oven, and a little cup of sugar.  Then I dip or brush butter all over the top of each one, and sprinkle on the sugar.   Mmmmm, Mmmmm.

You know you want one!

You know you want one!

Most likely everyone already has their favorite recipe for blueberry muffins, but I’m sharing mine with you in case you don’t.  What makes these muffins a little different from others is the lemon-sugar that coats the berries before they are folded into the batter.  Lemon with blueberries is such a wonderful taste combination, and it really works to great advantage in these muffins.  Give them a try and compare to others you’ve made.

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BLUEBERRY LEMON MUFFINS

Yield:   Makes 12 muffins

Ingredients:

Blueberries and lemon---made for each other.

Blueberries and lemon—made for each other.

  • 1  3/4 cups all purpose flour
  • 1/4 cup sugar
  • 2  1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup milk
  • 1 large egg
  • 1/3 cup salad oil
  • 1 cup blueberries, washed and drained
  • 2 Tbsp. sugar
  • 1 tsp. grated lemon peel
  • 1 tbsp. butter, melted;  a little extra sugar for topping

Directions:

1.  Preheat oven to 400*F.   Line a muffin pan with paper liners, or grease well.

2.  Whisk together the flour, 1/4 cup sugar, baking powder and salt  in a mixing bowl.

3.  In another smaller bowl, whisk together the milk, egg, and oil.

4.  Make a well in the flour mixture and add the egg mixture all at once.  Stir quickly just to moisten.  There may still be some slumps.

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5.  Mix together the lemon peel with the 2 Tbsp. sugar,  add the damp berries and toss to coat.   Stir gently into the muffin batter.

6.  Fill the muffins cups–they will be quite full.    Bake at 400*F for 25 minutes.  Remove from oven when they are golden and test done.

7.  While still warm, brush tops with melted butter and then sprinkle with extra sugar.

Brush tops with melted butter and sprinkle with sugar.

Brush tops with melted butter and sprinkle with sugar.

 

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SOURCE:    An old recipe from my recipe box.

 

Keeping it Simple

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , ,

You’re going without makeup, walking around barefoot and even actually reading hardcover books.  Midsummer is here.   That means life is easy, and you’re  enjoying the simple things.    I hope that extends to your meal planning.

Here’s where a good pasta recipe comes in.  And those tomatoes that are really starting to ripen up?   Make them the star of the dish.  Roast or sauté 3 -4 of them along with some garlic and pour over thin spaghetti cooked al dente..  Then, before serving, top with chopped fresh basil and grate some cheese on top.   Oh my!  All that goodness in one place—-I think I might swoon!

Spaghetti with Fresh Tomato Sauce

Spaghetti with Fresh Tomato Sauce

The kind of tomatoes you use for this dish can be any kind you have available.  I’m partial to roma/plum tomatoes because they are so meaty without a ton of seeds,  Sometimes I mix different kinds for some variation.  In the version I made here, I added some small meatballs to the sauce and let them simmer just to cook through, making it a little more hearty–the way Mr. D. likes it.  Lots of fresh basil cut up on top is a must, and let everyone grate on some Parmesan cheese.

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SPAGHETTI WITH FRESH TOMATOES AND CHEESE

Yield:  Makes 4 main-dish servingsIMG_7846

Ingredients:

  • 1  (8-oz.) package spaghetti
  • 2 tbsp. olive oil, use a good quality with a nice fruity aroma
  • 2 small cloves garlic, minced
  • 3 – 4 medium tomatoes, diced
  • 2 tsp. fresh basil, torn
  • 1/2 tsp. salt
  • more bail for garnish
  • grated Parmesan cheese for serving (vegans, omit the cheese)

Directions:

1.  In a 6-quart saucepan, cook spaghetti as label directs.

2.  Meanwhile, in a medium saucepan or skillet, heat olive oil over medium heat.  Add mixed garlic and cook until tender, 1 – 2 minutes.  Stir in tomatoes, 2 tsp. torn basil and salt;   heat through.    If adding meatballs, cover, and simmer on low to heat through, stirring occasionally.

3.  Drain spaghetti, and save 1/4 cup cooking liquid.    Pour into serving bowl,  pour tomato sauce over, and stir to coat.  Add cooking liquid a little at a time, if needed, to further loosen the sauce.  Sprinkle more chopped basil over the top and serve.  Pass the grated cheese.

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This is my idea of great summer eating;  pick those tomatoes while they’re still warm with sunshine, cut them up, cook briefly, and eat ASAP.  Sigh!

SOURCE:  Carolyn’s Originals

 

 

 

 

A Salad….

Posted by deliciousonadollar in Salads and tagged with , , , , , , ,
Cherry-Quinoa Salad with Cucumber Ribbons

Cherry-Quinoa Salad with Cucumber Ribbons

I am in need of a salad.  The kind that’s heavy with greens and good nutrients, yet unique and full of surprises, and well,  sexy!

The kind of salad that makes you want to wear those sleek, super expensive yoga pants, if you wear yoga pants, that is.  Me?  I wear tight, super short dance skirts, or long skirts with a slit up to THERE!   You see where I’m going with this don’t you?   In short….when your shape is gonna show, make sure it’s a shape you wanna show!

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Yeah,  that’s exactly the kind of salad I’m craving.

Today we are making Cherry Quinoa Salad on cucumber ribbons.  Come on,  let’s do salad!

I love combining sweet summer fruit with salad ingredients.  It’s pretty amazing that sweet cherries, grated carrots and green onions get married in this salad starring our favorite grain, quinoa.  Now spoon that over some ribbons of pickled cucumbers.   Whaaat?   I know, unbelievable, right?  That’s what I said, until I tasted it. Now I want it for lunch and dinner every day.  Go figure.

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CHERRY QUINOA SALAD

Yield:  Makes 6 servings;  serving size: 1 cup

Ingredients:

  • 1/4 cup red wine vinegarIMG_7810
  • 3 tbsp. olive oil
  • 1 1/2 tbsp. honey
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 cups water
  • 1/3 cup dry white wine
  • 1/2 tsp. salt
  • 1  3/4 cup quinoa, rinsed and drained
  • 2 cups pitted and chopped sweet cherries
  • 1/2 cup shredded carrots ( 1 medium)
  • 1/4 cup thinly sliced green onions ( 2)
  • 3 tbsp. coarsely chopped fresh flat-leaf parsley
  • 1 tbsp. snipped fresh mint
  • 1/3 cup dry roasted pistachio nuts, coarsely chopped

Directions:

1.  Make vinaigrette:   in a screw-top jar combine vinegar, oil, honey, 1/2 tsp. salt, and pepper.  Cover and shake well; chill until needed.

2.  In a large saucepan combine water, wine, and 1/2 tsp. salt.  Bring to a boil.  Stir in quinoa.  Return to boiling; reduce heat.  Simmer, covered for 12 to 15 minutes or until quinoa is tender and liquid is absorbed.  Cool, tossing occasionally, by stirring with a fork.

3.  Stir cherries, carrot, green onions parsley, and mint into quinoa.  Drizzle with 6 tablespoons of the vinaigrette; toss gently to coat.

 

 

 

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Reserve the remaining vinaigrette for a later use.   Cover and chill quinoa mixture for at least 2 hours.  To serve, sprinkle with pistachios.

4.  To serve salad on Cucumber “Ribbons”:    Using a vegetable peeler, cut 1 small seedless cucumber lengthwise into thin “ribbons”.  Drizzle with the remaining vinaigrette; toss to coat.   Line a serving platter with cucumber “ribbons.”  Spoon the quinoa salad on top of cucumber and sprinkle with pistachios.

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Nutritional Profile:  (Cherry-Quinoa Salad),  322 calories, 11 g fat, 365 mg sodium, 46 g carbs, 6 g fiber, 9 g protein.

(with cucumber “ribbons”), 353 calories, 10 g protein, 49 g carbs, 13 g total fat, 6 g fiber, 431 mg sodium,

SOURCE:   Better Homes and Gardens Newsletter

Cream of Zucchini Soup

Posted by deliciousonadollar in Soups and tagged with , , ,
Cream of Zucchini Soup

Cream of Zucchini Soup

Gad-Zooks!   You planted a few seeds, a harmless enough activity, hoping to get a few zucchini to enjoy over the summer, and suddenly you’re up to your ears in zucchini.  You’ve already been through zucchini bread, zucchini casserole,  zucchini with peppers and onions, zucchini muffins, and stuffed zucchini.  What’s left to make?  zucchini fudge?  zucchini frosting for that chocolate cake?  zucchini ice cream?   Here’s a novel idea, how about zucchini soup?

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I’ll admit it’s weird thinking about soup when its so warm outside.  Hot soup.  I didn’t even have the decency to make cold soup.  It’s just in-your-face hot–smack dab in the middle of a July summer.  That takes some nerve!

But please forgive me because this soup is sooo good!  My family loves it and it is so easy to make. With only 5 ingredients,  it takes only about 30 minutes start to finish, and one large bowl is only 60 calories, or 1 WW point.

I often serve it with a drizzle of olive oil and some fresh grated cheese, but that’s completely up to you.  You can add fresh herbs, yellow squash, or some cauliflower, or whatever you wish.  Served with some crusty bread or a salad and it’s a complete meal, or make it as a starter to any meal.  To make it vegetarian use vegetable broth.  I usually make it with chicken broth.

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Make this soup and stay cool;  maybe eat it sitting in front of the refrigerator with the door open……..enjoy!

 

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Serving:  4   size, 1 1/2 cups,  calories, 60,  fat 1g,   carb 10 g,

Ingredients:

  • 1 medium onion, quartered
  • 3-4 cloves garlic,
  • 3 medium zucchini, leave skin on, cut into large chunks
  • 32 oz. reduced sodium chicken broth (or vegetable broth)
  • 2 tablespoons reduced fat sour cream
  • kosher salt and black pepper to taste
  • fresh grated cheese (Parmesan or asiago) for topping (optional)

Directions:

1.   In a large pot, over medium heat, combine the chicken broth, zucchini, onion and garlic, and bring to a boil.  Lower heat and simmer until tender, about 20 minutes.  Remove from heat and let cool slightly.

2.  Puree with an immersion blender, add the sour cream and puree again until smooth.

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3.  Taste and add salt and pepper to your liking.  Serve hot.

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SOURCE:   Skinny Taste