Marinated Veggies

For vegetables:

8 ounces mushrooms, stems removed

1 zuchinni, cut into small chunks

1 yellow squash, cut into chunks

½ lb baby sweet peppers, halved

For marinade:

¼ cup extra virgin olive oil

1 garlic clove, minced

¼ tsp black pepper

½ tsp salt

2 tablespoons fresh lemon juice

1 tablespoon fresh cilantro, chopped

Mix all marinade ingredients in a medium bowl and whisk together.  Add all prepped veggies to large ziplock bag.  Pour marinade over veggies and toss until evenly coated.  Place in refrigerator for at least a few hours, or overnight.  Remove veggies from marinade and place on broiler pan.  Broil until tender and slightly brown, about 10 minutes. 

(Can also put veggies on wooden skewers and grill or broil)

serves 4

Egg Bread Puddings

8 ounces multigrain bread with seeds
¾ cup shredded sharp cheddar cheese

¼ cup chopped scallions, divided

¾ cup skim milk

¼ cup chicken broth

freshly ground black pepper

3 ounces minced ham (optional)

3 large egg yolks, lightly beaten

3 large egg whites

sour cream

Preheat oven to 375.

Toast bread in toaster; spread with butter; cut into small cubes.  Cool.

Combine bread, ½ cup cheese, 3 tablespoons scallions, milk, chicken broth, black pepper, ham, and egg yolks in a large bowl.  Place egg whites in a small bowl; beat with a mixer at high speed until foamy.  Gently fold egg whites into bread mixture. 

Spoon about 1 cup bread mixture into each of 4 ramekins coated with cooking spray.  Divide remaining ¼ cup cheese and 1-tablespoon scallions evenly among ramekins.  Bake at 375 for 20 minutes or until lightly browned.  Top each serving with sour cream.  

Serves 4
adapted from ("Cooking Light)

Tofu Fried Rice

(adapted from “Cooking Light”)

serves 4

2 cups uncooked brown rice

2 tablespoons olive oil

1 (14 oz) package firm tofu, drained and cut into small cubes

2 large eggs, lightly beaten

1-cup scallions, sliced

1 cup frozen peas, thawed

1 cup shredded or chopped carrots

2 garlic cloves, minced

1 teaspoon minced ginger

2 tablespoons rice wine vinegar

3 tablespoons lower-sodium soy sauce

1-tablespoon hoisin sauce

Cook brown rice according to package directions, omitting salt and fat.

Heat a large nonstick skillet over medium heat.  Add olive oil; swirl to coat.  Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.  Remove from pan.  Add 1 tablespoon olive oil, scallions, carrots, garlic, ginger, and peas to pan.   Cook until vegetables are tender. Meanwhile, combine vinegar, soy sauce, hoisin sauce.  Pour eggs into vegetable mixture and scramble as you stir them into the vegetables.  Add rice and tofu to vegetables; stir to combine.  Add soy sauce mixture and stir to coat everything.  Cook 1 minute. 

Chicken Spezzatino

2 tablespoons olive oil

4 celery stalks, chopped

4 carrot, chopped

1 small onion, chopped

1 teaspoon salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1 (14 oz) can chopped tomatoes with their juice

1 (14-oz) can chicken broth

½ cup fresh basil leaves, torn into pieces

1 tablespoon tomato paste

1 bay leaf

½ teaspoon dried thyme

4 chicken breasts (about 1 lb total)

1 (15-oz) can kidney beans, drained and rinsed

In a heavy saucepan, heat the oil over medium heat.  Add the celery, carrot, and onion, and sauté until the onion is translucent, about 5 minutes.  Add the salt and pepper.  Stir in the tomatoes, broth, basil, tomato paste, bay leaf, and thyme.  Add the chicken and press to submerge.  Bring the liquid to a simmer. Reduce the heat to medium-low and simmer gently, uncovered, turning the breasts over and stirring occasionally, until the chicken is almost cooked through, about 20 minutes.  Add the kidney beans and simmer until the chicken is cooked through, about 10 minutes. 

Discard the bay leaf.  Let the chicken cool for 5 minutes and cut it into bite-size pieces.  Return it to the stew and bring to a simmer.  Add salt and pepper to taste. 

Serves 6
Everyday Italian

. 

Marinara Sauce

¼ cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 celery stalks, finely chopped

2 carrots, peeled and finely chopped

½ teaspoon sea salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

2 (32-oz) cans crushed tomatoes

2 dried bay leaves

In a large pot, heat the oil over medium heat.  Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.  Add the celery, carrots, and ½ tsp each of salt and pepper.  Sauté until the vegetables are soft, about 10 minutes.  Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about1 hour.  Remove and discard the bay leaves.  Season the sauce with more salt and pepper to taste. 

("Everyday Italian")
makes about 8 cups

Italian Egg Sandwich

3 teaspoons olive oil

1 large egg

1/8 tsp salt

pinch of freshly ground black pepper

1 slice of rustic whole grain bread

1 garlic clove

1 tablespoon grated parmesan cheese

¼ cup warm marinara sauce (see previous recipe)

In a small skillet, heat 2 teaspoons olive oil over medium heat.  Crack the egg into the skillet and sprinkle with salt and pepper.  Cover and cook until the white is firm and the yolk is almost set, about 4 minutes.  Meanwhile, toast the bread until golden brown.  Brush the remaining teaspoon of oil over the toast.  Rub the garlic over the toast, then sprinkle with the Parmesan cheese.  Spoon the marinara sauce over the Parmesan cheese and top with the cooked egg.  Serve immediately. 

Serves 1
(from Everyday Italian)

. 

Salmon Baked in Foil

4 skinless salmon filets (about 5 ounces each) 

3 tomatoes, chopped, or 2 big handfuls of grape tomatoes, halved

1 bunch asparagus, halved lengthwise

2 shallots, chopped

2 tablespoons olive oil

2 tablespoons fresh lemon juice (about ½ lemon)

¾ tsp dried oregano

¾ tsp dried thyme

1 teaspoon salt

¾ tsp freshly ground black pepper

Heat oven to 400 degrees. Trim the tough, woody ends of the asparagus. Cut the asparagus horizontally in half. In a medium bowl, stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, ½ tsp of salt, and ¼ tsp of pepper. In the center of each of four large sheets of aluminum foil, place ¼ of the asparagus. Place 1 salmon fillet atop the asparagus on each sheet of foil. Sprinkle the salmon fillets with the remaining ½ tsp each of salt and pepper. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely, and seal packets closed. Place the foil packets on a large, heavy baking sheet. (The salmon packets can be prepared up to this point 6 hour ahead. Refrigerate until ready to bake.) Bake until the salmon is just cooked through, about 30-35 minutes. Transfer the foil packets to plates and serve.

Serves 4

"Everyday Italian"