|
Artichoke
Pesto
| 5 cloves
of garlic |
2 green
onions |
| 1/2 C
pistachios |
zest and
juice of one lemon |
| 2 cans
drained artichoke hearts |
1 C
freshly grated Parmesan |
| 1/3 C
capers |
~ 1 C
extra virgin olive oil |
In a food
processor, process the garlic, pistachio, artichokes. capers,
onions and lemon. Scrape down the sides and process again. Add
the Parmesan. Then, with the motor running, gradually add enough
virgin olive oil to make a pesto consistency. This recipe makes
about 4 cups, sufficient for 4 one-lb batches of cooked pasta.
Cut recipe in half if you wish. Garnish the cooked dish with
minced parsley and quartered cherry tomatoes. Serve with a fresh,
dry, stylish white wine such as Muscadet, Pinot Grigio, or Pinot
Gris. If you are really in an artichoke mood, check out:
http://italianfood.about.com/library/weekly/aa011199.htm.
Pork Tenderloin and Sweet Potato Stew
| 1 Tbl.
cooking oil |
2 C
chicken stock or canned low-sodium chicken broth |
| 4 small
onions, cut lengthwise into quarters |
1 tsp
dried thyme |
| 5 cloves
garlic, minced |
1 bay leaf |
| 1 Tbl.
flour |
3/4 tsp.
salt |
| 1/2 C dry
white wine |
1 1/3 lbs
pork tenderloin in 1/2” cubes |
| 1 lb sweet
potatoes, peeled and cut into 1/2 inch chunks |
1/4 tsp.
fresh ground black pepper |
| 1 28-oz
can tomatoes, drained and chopped |
3 Tblsp
chopped flat-leaf parsley |
In a large pot,
heat the oil over moderate heat. Add the onions. Cover and cook,
stirring occasionally, until softened, about 7 minutes. Stir in
the garlic and cook for 1 minute. Add the flour and cook,
stirring, for 1 minute longer. Add the wine and bring to a boil,
scraping the bottom of the pan to dislodge any brown bits.
Add the sweet potatoes, tomatoes, stock, thyme, bay leaf, and
salt. Cover and simmer for 20 minutes. Add the pork. Cover and
simmer until the meat is just done, about 10 minutes. Remove the
bay leaf. Stir in the pepper and parsley. Serves 4-5 Serve with a
good basic red Bordeaux.
Eggplant
Stew
| 1 - 1 1/4
lb. eggplant |
1 14 1/2
oz can tomatoes, drained, diced |
| 1 1/2 tsp
salt, plus more to taste |
1 15 1/2
oz can chickpeas, drained, rinsed and drained again |
| 2 Tbl.
olive oil |
2 tsp.
chopped fresh thyme or 1/2 - 3/4 tsp dried |
| 2 bell
peppers (red and yellow) |
1/2 - 3/4 lb. cooked beef
or chicken strips (optional) |
| 2 onions,
cut into 1/2” dice |
1/4 C
chopped fresh parsley |
| 2 cloves
garlic, minced |
2 Tbl.
chopped fresh basil |
| 2 pinches
of saffron threads |
freshly
ground black pepper to taste |
| 2 Tbl.
tomato paste |
Cut eggplant
lengthwise into 3/4” slices, then crosswise into 3/4”
strips. Toss in a colander with 1 tsp salt. Drain 30 min., rinse
& pat dry. Preheat broiler. On a baking sheet, brush eggplant
with 1 Tblsp oil. Broil in a single layer until golden, turning
once, 10 - 12 minutes. Set aside.
Meanwhile, core peppers and cut them lengthwise into
1/2” wide strips, then crosswise in half. In a Dutch oven,
heat remaining oil over medium-high heat. Add peppers, onions,
garlic, and saffron. Cook, stirring, until onions are lightly
browned, 8-10 minutes. (Add a little water if needed) Add tomato
paste and 1/4 C water. Cook, stirring, until nearly dry.
Add tomatoes, chickpeas, reserved eggplant, thyme,
remaining 1/2 tsp salt and 1 1/2 C water. Reduce heat to low and
simmer, partly covered, stirring occasionally, until sauce has
thickened, 15-20 minutes. Stir in optional chicken or beef slices
and let heat through. Stir in parsley and basil. Adjust
seasoning. Serve over pasta or rice. Serves 6. This is not only
delicious, but it is quite flavorful. Serve with a chunky Merlot,
a soft but rich Cabernet or a hearty Rhone or Provence red.
| 1 Tbl. canola oil |
1/4 tsp. ground black
pepper |
| 1 C chopped onion |
6 corn tortillas |
| 1/2 C + chopped green
pepper |
1 Cup part-skim ricotta
cheese |
| 1 large garlic clove,
minced |
1 large egg white |
| 1 can (14 oz)
no-salt-added stewed tomatoes |
1 1/4 C canned kidney
beans, rinsed and drained |
| 1/4 C dry red wine |
1/4 C + grated part-skim
mozzarella cheese |
| 1 tsp. chili powder |
1 Tbl. freshly grated
Parmesan |
| 1/4 tsp. ground cumin |
|
Heat oil in a
medium-size sauce pan over medium-high heat. Add onion, green
pepper and garlic. Cook, stirring, about 3 minutes. Add tomatoes,
wine, chili powder, cumin and black pepper. Boil, reduce heat,
cover and simmer, stirring occasionally, 20 minutes.
Preheat oven to 350 F. Spray bottom of 2-quart
casserole with cooking spray. Spread a small amount of sauce in
casserole. Spread 3 tortillas over sauce. Overlap if necessary.
In a small bowl, blend ricotta and egg white until smooth. Spread
half of mixture over tortillas. Add half the beans; top with half
the remaining sauce. Repeat. Top with cheeses. Cover and bake 40
minutes or until bubbly. Serves 4. Serve with a medium flavored
red such as a basic Bordeaux or Cabernet, a fruity Zinfandel, a
Rhone or American Rhone-style wine or beer.
This meatless dish is both tasty and healthful. A portion is
quite filling, yet provides only 450 cal. There are 20 grams of
protein, only 12 grams of fat (30% of the calories are from fat
and only 11% of the calories are from saturated fat).
Springtime Basil
Marinade
| 1/2 C olive oil |
2 Tbl. chopped fresh
tarragon or 2 tsp dried |
| 3-4 Tbls. chopped fresh
basil |
1/4 C red or white wine,
according to use |
| 1/2 small yellow onion,
chopped |
|
Blend all ingredients in a blender for 20
seconds. Place meat, poultry, fish or cut vegetables in a
non-reactive dish or plastic bag and pour marinade over. Cover
and let marinate - approximately 15 minutes for thin fillets, 1
hour for vegetables or 3 hours refrigerated for chicken or meat
pieces. When ready to cook, remove from marinade and grill or
cook indoors to desired doneness.
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