Chickpea Salad with Basil, Olives, Red Onion and Feta

CHICKPEA SALAD WITH BASIL, OLIVES, RED ONION & FETA Amy (amylz)
(serves 4-6 as a side salad)
www.cooksister.com/2008/11/chickpea...

1 400g tin chickpeas, drained
1/2 a sweet red onion
100g feta cheese, crumbled
a generous handful of fresh basil leaves
12-15 pitted olives, sliced
3-4 Tbsp mild olive oil
lemon juice
salt and pepper to taste

Chop the onion very finely and chiffonade the basil leaves.  In a large bowl, mix the chickpeas, basil, onion, sliced olives and crumbled feta cheese.  Add the olive oil and a glug of lemon juice, toss well and check for seasoning.  Add a good grind of black pepper and salt to taste.  If you want this as a warm salad, prepare everything else and then heat the chickpeas, either in the microwave or on the stovetop in their canning liquid.  Drain, mix as above and serve warm. 

Tomato, Zucchini, Squash and Caramelized Onion Gratin

Tomato, Zucchini, Squash and Caramelized Onion Gratin

• 6-7 large Roma tomatoes, sliced

1 large zucchini (or 2 small ones), sliced 1 large yellow squash (or 2 small ones), sliced 1 tsp olive oil 1 onions, sliced 1 clove of garlic, sliced very thin 1/4-1/2 cup of Parmesan cheese, grated1/2 tsp dried basil 2-3 leaves of basil, chopped for garnish

Preheat the oven to 375 degrees. Coat a large and deep baking dish (I used a large corning ware casserole dish) with olive oil cooking spray. Slice the zucchini, yellow squash, onion and tomatoes into thick slices.

Heat the olive oil in a skillet over medium heat. Once the pan is hot add the onion slices and sauté for 15-20 minutes or until golden brown and caramelized- make sure you season with sea salt to taste. Add the garlic to the onions and sauté, stirring frequently for 60 seconds then remove from heat and let cool.

Layer the dish with first tomatoes then yellow squash, a bit of Parmesan then the layer of caramelized onions and garlic, then the zucchini and finally the last layer of tomatoes. I seasoned each layer (except the onions) with a little bit of sea salt and pepper. Top with the remaining Parmesan cheese and sprinkle the dried basil on top and cover with a lid or tin foil.

Bake for 20-25 minutes. Remove the lid or tin foil and broil for 3-4 minutes or until golden brown and crispy on top. Let cool for a few minutes. Garnish with fresh basil. Enjoy.

Layered Potato Stew

Submitted by: Renee Tougas fatfreevegan.com
Recipe by: Mary McDougall

Servings: 4-6 hearty meal

Adapted from Mary’s original:

Vegetables:
8-10 potatoes, sliced
1 large onion/leek, sliced
2 carrots, sliced
Whatever vegetables you want, some ideas: Green beans, Cauliflower, Corn, Peas

You can add a mixed bag of frozen vegetables for easy preparation.

Sauce:
3 cups canned chopped tomatoes or 2 cups + 1 cup tomato sauce – flexible on what tomato product you want to use
1/4 cup soy sauce
1 tsp thyme
1 tsp dry mustard
1 tsp basil (I used frozen basil cubes I made from summer’s abundance of basil – basil blended with a bit of water and frozen in ice cube trays)
2 tsp chili powder
1/2 tsp cinnamon (or less – adds a unique interesting taste)
2 tbsp parsley flakes

Layer the vegetables in crockpot in order given. Mix together ingredients for sauce and pour over vegetables. Cook on high for 6 hours or low for 10-12 hours.

Pesto Cream Sauce with Shrimp and Linguine

Pesto Cream Sauce with Shrimp & Linguine

http://allrecipes.com/recipe/pesto-cream-sauce/detail.aspx?event8=1&prop24=SR_Title&e11=shrimp%20and%20pesto&e8=Quick%20Search&event10=1&e7=Home%20Page

• 1 (16 ounce) package of linguine pasta
• 2 tablespoons olive oil
• 1 small onion, chopped
• 8 cloves garlic, sliced
• 1/2 cup butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 pinch salt
• 1 pinch pepper
• 1 1/2 cups grated Romano cheese
• 1 cup prepared basil pesto
• 1 pound cooked shrimp, peeled and deveined
• 20 mushrooms, chopped
• 3 roma (plum) tomato, diced

 

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

Orzo with Roasted Vegetables

Orzo with Roasted Vegetables

Katie (Katiedid) from Barefoot Contessa

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil

1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:

1/3 cup freshly squeezed lemon juice
1/3 cup good olive oil

1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Katie's Notes: I used 1 bunch of asparagus instead of the eggplant and then added some leftover roasted cauliflower, green beans and chicken as well. I used about 6 small red, orange and yellow peppers, extra garlic, reduced the oil for roasting to about 2 T. In the dressing I reduced the olive oil to just under 1/4 c. I used 4 oz of garlic and herb crumbled feta and skipped the pine nuts. I used a tri-color orzo (sundried tomato, spinach and plain).

Tomato and Fresh Mozzarella Salad

Tomato and Fresh Mozzarella Salad~*~Sandy~*~

4 cups (1 1/4 lb) cherry or grape tomatoes, cut in half
8 oz small balls fresh mozzarella cheese (bocconcini), drained and cut in half
1/2 cup loosely packed fresh basil leaves, rinsed and torn in pieces
2 T extra virgin olive oil
coarse sea salt
splash balsamic vinegar

Combine tomatoes, cheese, and basil. Drizzle with olive oil, sprinkle lightly with salt and add a splash of balsamic vinegar. Combine gently.

Calories: 137, fat: 11g, fiber 1.2g 

Pesto Peas

Pesto Peas
Amy- amylz
about.com  Serves 4-5

1 (10-ounce) package frozen baby peas
1/3 cup basil pesto
Salt and pepper to taste

Prepare peas as directed on package. When done, drain and combine with pesto, salt, and pepper. Serve immediately. 

Easy Cheesy Zucchini Bake

EASY CHEESY ZUCCHINI BAKE

kkb75703 via pinterest Kalynskitchen recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam.

Ingredients:
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Instructions:
Preheat oven to 350F/180C. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!

Insalata Pizza

Insalata pizza
The-Skipper-Bunch

4 (7-inch) pitas
2 teaspoons bottled minced garlic
1 cup pre-shredded part-skim Mozzarella cheese
1/2 cup thinly sliced Vidalia or other sweet onion
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon crushed red pepper
1 cup quartered grape tomatoes
1/2 cup sliced black olives
2 tablespoons chopped basil leaves
4 cups bagged salad greens

-- Preheat oven to 450 degrees.
Place pitas on a baking sheet lined with foil. Spread 1/2 teaspoon garlic on each pita. (I like to mix the garlic with a little bit of butter and the spread it on the pita) Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake for 10 minutes or until edges are lightly browned and cheese is bubbly.
While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.
When pitas are removed from oven, top each with about 1 cup of salad mixture.

Pesto Chicken Stuffed Shells

I made Pesto Chicken Stuffed Shells tonight, and I thought they were really good. I put a light layer of pasta sauce on the bottom of the baking dish, which prevented them from sticking. The shells got a little crunchy on the top, which I liked, but DH didn't love. Next time I might add a little sauce to the top of the shells too in order to keep them moist, but they were still good as is.

Pesto Chicken Stuffed Shells
G8R_mom2B via Pinterest (True Agape)

12-16 jumbo pasta shells
4oz cream cheese, softened
1 cup freshly grated Parmesan+ 1/4 cup for topping if choose
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken (1 lb – 2 breasts)
2 cloves garlic, minced

In a large pot boil water and cook shells just a little under done. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping.

Fill the pasta shells with the filling and place in a baking dish.

Sprinkle the remaining 1/4 cup of cheese over filled shells if desired.

To cook now: Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

To freeze: Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Cover and freeze. When ready to cook, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts.

Charlotte's Tuna Salad

Charlotte's Tuna Salad (lottiev from bbc)

1 can garbanzo beans, rinsed and drained
1 can tuna, drained
zest and juice from one lemon
1/4 cup sundried tomatoes (or roasted tomatoes), chopped
2 tbsp - 1/4 cup red onion, chopped finely
1 tbsp capers
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dijon mustard
1 small handful basil, torn OR
1 handful flat-leaf parsley, chopped
salt and pepper to taste

Combine the tuna, capers, tomatoes, beans, and onion. In a jar, blender, or with a whisk, combine lemon juice and zest, vinegar, oil, mustard, and herb of choice. Add to tuna/beans and combine.

Eggplant Parmesan Stacks

Eggplant Parmesan Stacks

Notes: Look for tubes of cooked polenta in the supermarket refrigerator case; they are often stocked near the cheese.

1 eggplant (1 lb.)
1 tube (1 lb.) cooked polenta (see notes)
Olive oil cooking spray
1 onion (8 oz.), peeled and chopped
2 cloves garlic, peeled and pressed or minced
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
1 can (14 oz.) tomato purée
Salt and pepper
1 1/2 cups shredded part-skim mozzarella cheese (6 oz.)
1/3 cup grated parmesan cheese
4 fresh rosemary sprigs (optional)
8 to 12 breadsticks (2 to 3 oz. total)

1. Rinse eggplant and trim off and discard both ends. Cut eggplant crosswise into 8 equally thick slices. Cut polenta crosswise into 8 equal rounds. Lightly coat a 14- by 17-inch baking sheet with olive oil cooking spray. Arrange eggplant and polenta slices in a single layer on sheet. Lightly coat tops of slices with more cooking spray.

2. Bake in a 425° regular or convection oven until eggplant is soft when pressed and polenta is heated through (cut to test), 20 to 25 minutes.

3. Meanwhile, in an 8- to 10-inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil occasionally until onion is lightly browned, 4 to 5 minutes. Add tomato purée and 1/4 cup water; simmer uncovered, stirring occasionally, until flavors are blended, 5 to 10 minutes. Add salt and pepper to taste. Cover and keep warm over low heat, stirring occasionally, until eggplant is done.

4. When eggplant is soft, sprinkle mozzarella and parmesan cheeses equally over eggplant and polenta. Return to oven and bake until cheese is melted, about 2 minutes.

5. On each of four dinner plates, place 1 eggplant slice (use largest slices first) and drizzle with 1 tablespoon sauce; top with 1 polenta slice and 1 tablespoon sauce. Repeat until all slices are used. If desired, garnish each stack with rosemary sprig. Spoon remaining sauce around base of eggplant stacks. Serve with breadsticks.