Herbed Polenta Fries

Herbed Polenta "Fries"Gourmet | January 2011

by Lillian Chou

yield:Makes 4 to 6 (side dish) servings

active time:30 min

total time:1 1/2 hr

ingredients

• Olive oil for brushing
• 3 1/4 cups cold water
• 1 cup polenta (not quick-cooking)
• 1 teaspoon chopped sage
• 1 teaspoon chopped rosemary
• 1/2 cup grated Parmigiano-Reggiano
• 2 tablespoons unsalted butter, cut into bits

preparation

Brush an 8-inch square baking dish with oil.

Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.

Preheat broiler. Line a baking sheet with foil and brush with oil.

Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.

Cooks note: Polenta can be cooked (but not broiled) 1 day ahead and chilled (covered once cool).

Read More http://www.epicurious.com/recipes/food/printerfriendly/Herbed-Polenta-Fries-357749#ixzz2ZtMMbotR

Tomatoes and Herbs Pasta

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)



Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. 

Lentil Soup with Garbanzo Beans and Garam Masala

jtwinzz · Pass a Note! 
Posted 6 mins ago

Lentil Soup

INGREDIENTS:

·         2 onions, chopped

·         2 cloves garlic, minced

·         1 teaspoon grated fresh ginger

·         6 cups water

·         1 cup red lentils

·         1 (15 ounce) can garbanzo beans, drained

·         1 (19 ounce) can cannellini beans

·         1 (14.5 ounce) can diced tomatoes

·         1/2 cup diced carrots

·         1/2 cup chopped celery

·         1 teaspoon garam masala

·         1 1/2 teaspoons ground cardamom

·         1/2 teaspoon ground cayenne pepper

·         1/2 teaspoon ground cumin

·         1 tablespoon olive oil

DIRECTIONS:

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.

Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Cabbage Lasagna

CABBAGE LASAGNA
(luckymommyto2boys ~ Amy)

1 head cabbage
1-1/2 lbs ground turkey
1 medium onion, chopped
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp basil
32 oz spaghetti sauce
1 cup brown rice
2-1/4 cups mozzarella cheese, shredded

Cut cabbage into quarters. Peel, boil for 3 minutes, and drain.
Brown turkey with onion and drain. Mix with garlic powder, oregano, and basil.
Put 1/3 of cabbage leaves into bottom of crockpot. Cover with 1/3 of meat mixture, 1/3 cup of rice, 1/3 of spaghetti sauce, and 3/4 cup of cheese.
Repeat layers two more times.
Cook on low for 6-7 hours.
*Make sure to drain and dry all cabbage leaves.

Greens n Beans

Greens 'n' Beans
Recipe courtesy Aarti Sequeira

Prep Time:15 minInactive Prep Time: -- Cook Time:10 min
Level:
Easy
Serves:
4 servings
Ingredients
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 large bunch kale, leaves stripped off stems
1 clove garlic, smashed
1/4 cup whole, skinned almonds
2 cups loosely packed fresh cilantro leaves and soft stems
1/4 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons water
1 (15-ounce) can great Northern beans, drained and rinsed
Directions
Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.

Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet - watch out, it will splutter. Toss with tongs and immediately cover and lower the heat.

Meanwhile, make the cilantro pesto. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth.

Remove the lid and check the kale; the leaves should be tender. Add the beans and cilantro pesto and toss. Taste and adjust seasonings, and then cook another 5 minutes until warmed through. Serve and feel good about all the greens you're eating!

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_521618_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

previous post

next post

Sun-dried Tomato Spinach Feta Bake

Print

Last year with our CSA we had an abundance of spinach. And by abundance I mean 3-4 bushels a week, for just our little couple share! My goal was to find more and more recipes that included spinach that the whole family would eat. We discovered quite a few things like Apple Chicken Nuggets, Spinach Ricotta Gnocchi, and Turkey Lasagna Roll Ups. I was doing Weight Watchers last year and came across a recipe similar to this but decided to adapt it to our likings. By that I mean it needed to be hearty enough to satisfy both my boys. I hope you enjoy it as much as we have!

Sun-dried Tomato Spinach Feta Bake

Author/Source:

Kelly @ Onceamonthmom.com

Ingredients:

• 2 Sundried tomatoes, chopped
• 1.25 cups White onion, diced
• 1.5 cups Red bell pepper, diced
• 2 Garlic cloves, minced
• 2 Zucchini, sliced
• 0.25 teaspoon salt
• 0.25 teaspoon Red pepper flakes
• 1 Cups Spinach, fresh, chopped
• 2 Cups Cannellini beans, rinsed and drained
• 1 Cups Feta cheese, crumbled
• 4 Cups Bread, toasted then cubed

Directions:

1)Preheat oven to 375. 2) Put tomatoes and enough hot water to cover the tomatoes in a bowl. Let stand until tomatoes are softened about 10 minutes. Drain and chop. 3) Coat a pan with a drizzle of olive oil over medium heat. Add onion, bell pepper, garlic, zucchini, salt, red pepper flakes, cook, stirring, until vegetables are crisp and tender about 8 minutes. 4) Add spinach in batches and cook, stirring, until each batch is wilted about 3 minutes in all. 5) Add beans, 1/2 c feta, and tomatoes. Spoon into 8×8 baking dish. Top with bread and remaining feta, drizzle with olive oil. Bake until hot about 25 minutes.

Freezing Directions:

Once topped with bread, cover and freeze until ready to serve. To serve: Cover with foil, and bake at 375 for 40 min. Uncover and bake until hot and top is crisp

Servings: 4

Austrian Cucumber Salad

Trinity River Farm

Austrian Cucumber Salad

2 medium cucumbers

salt

3 T. white vinegar

3 T. olive oil

1 tsp. sugar

White pepper

1 T. minced chive, dill or parsley

Peel cucumbers. Score lengthwise and slice thinly. Put in colander, sprinkle with salt and allow to stand for 30 minutes. Put in serving dish. Add vinegar, oil and sugar. Season to taste with salt and pepper. Refrigerate two hours. Serve with chives, etc.

Variations: You can add sour cream, yogurt, garlic, or garnish with paprika.

Hummus Casserole

+Recipe Box+Shopping List+MenuEmailPrint

Ingredients Edit and Save

Watch video tips and tricks

• 
• Easy Red Pepper Hummus

• 
• Spiced Sweet Roasted Red Pepper Hummus

• 
• How to Make Hummus

• 
• Real Hummus

• 
• Cheesy Ham and Hash Brown Casserole

• 
• Savory Tater Tot Casserole

• 
• Hummus III

• 
• Basil’s Traditional Hummus

• 
• Greek Salad and Hummus

• 
• How to Cut Onions

• 
• Freshly Ground vs. Pre-Ground Pepper

• 
• Types of Salt

• 
• Types of Cooking Oil

• 
• All about Paprika

• 
• How to Juice a Lemon

Original recipe makes 8 servingsChange Servings

• 1 pound ground beef(optional)
• 1 medium onion, chopped(optional)
• 1/4 teaspoon allspice(optional)
• salt and ground black pepper to taste
• 2 teaspoons olive oil
• 1/2 cup pine nuts

• 4 cups hummus spread
• 3 pita bread rounds
• paprika, for garnish
• 1/2 cup chopped fresh parsley, for garnish
• 2 tablespoons fresh lemon juice

Check All Add to Shopping List

Directions

1. In a large skillet over medium heat, combine the ground beef and onions. Cook, stirring frequently, until meat is no longer pink and onion is transparent, about 10 minutes. Remove from heat and drain fat. Season with allspice, salt, and pepper; set aside.
2. Heat the olive oil in a skillet over medium heat. Stir in the pine nuts to coat with oil. Continue stirring until the nuts turn golden brown, about 2 minutes. Set aside.
3. Assemble by spreading half of the hummus over the bottom of a 9x13 casserole dish. Tear the pita bread rounds into pieces and layer these over the hummus. Spoon the remaining hummus evenly over the bread, then top with pine nuts. Sprinkle with paprika, half the parsley, and drizzle with lemon juice. Top with ground beef mixture and remaining parsley, and serve.

Kitchen-Friendly View

• PREP15 mins
• COOK10 mins
• READY IN25 mins

Footnotes

• Editor's Note
• The nutritional information shown for this recipe does not include the optional ground beef, onion, or allspice.