I went to a friends house for lunch the other day. Another " foodie friend" that is in great shape, eats healthy and looks fabulous! This is a sample of what she served me for lunch, with a glass of Pino Grigio out on her porch, in her historical old stone farmhouse. What a beautiful day. She has totally inspired me to eat more of these dishes. It was delicious!Mango Salad
2 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 (1-lb) firm-ripe mango, peeled and cut into 1/2-inch cubes
1 large tomato, cut into 1/2-inch cubes
1 small red onion, halved lengthwise and thinly sliced crosswise
1/3 cup fresh cilantro leaves
Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.
Stuffed Peppers with goats cheese and Quiona.
I totally forgot about using such an interesting item. Quiona. Now I am on the search for it in the grocery store to make more. Delicious and SO healthy.
Ingredients
--------------------------------------------------------------------------------
3 medium-large bell peppers, any color
3/4 cup dry quinoa
1 can vegetable broth (or 2 cups)
1 package mushrooms, any variety, sliced
1/2 onion, diced
1/4 cup goats cheese
1 garlic clove, finely diced
salt/pepper to taste
olive oil
Preheat the oven to 375*.
Cut the peppers in half length-wise and take out the seeds.
Place onto a lined cookie sheet face up and salt the insides.
Pre-cook the peppers while you prepare the stuffing.
In a medium saucepan, add a little olive oil and sauté the onions, garlic, and mushrooms on low-med low until soft.
Salt and pepper the veggies, then add the quinoa.
Add the veggie broth and cover.
Simmer on low per package directions (about 15 minutes).
When done, add in crumbled goats cheese and olive oil to taste.
Once the peppers have softened and slightly browned in the oven, remove them and stuff with the quinoa mixture.
Cook approximately 10-15 mins more until the quinoa is a little browned on top.
Stuffed Mushrooms ( healthy version)
•18 large mushrooms, stems removed
•1 10 oz. package frozen chopped spinach, thawed and drained
•1 Tbsp. olive oil
•1 medium zucchini, cleaned and shredded
•1 large carrot, cleaned and shredded
•1 cup part-skim ricotta cheese
•1 tsp. good-quality flaked sea salt, such as Maldon
•1 tsp. freshly-ground black pepper
•1/4 cup grated Parmigiano-Reggiano cheese
•1/4 cup dry white wine
Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish generously with nonstick cooking spray. Wipe mushrooms with a clean towel. Remove stems and discard. Squeeze all of the water out of the spinach by wrapping it in a kitchen towel or paper towel and wringing thoroughly.
Place the spinach in a large bowl. Heat olive oil in a small frying pan over medium heat. Squeeze as much water as possible out of the zucchini, then add it to the frying pan. Add the shredded carrot to the frying pan. Cook 2 to 4 minutes until softened. Add to the bowl with the spinach. Mix well. Fold in the ricotta cheese, sea salt and pepper until well combined.
Place the mushroom caps (cavity side up) in the prepared baking dish. Spoon this mixture into the mushroom caps. Top with the grated Parmigiano-Reggiano. Pour the white wine into the bottom of the baking dish around the mushrooms. Bake, uncovered, 15 to 20 minutes until the cheese is bubbly, and the mushrooms are cooked.
I totally forgot about using such an interesting item. Quiona. Now I am on the search for it in the grocery store to make more. Delicious and SO healthy.
Ingredients
--------------------------------------------------------------------------------
3 medium-large bell peppers, any color
3/4 cup dry quinoa
1 can vegetable broth (or 2 cups)
1 package mushrooms, any variety, sliced
1/2 onion, diced
1/4 cup goats cheese
1 garlic clove, finely diced
salt/pepper to taste
olive oil
Preheat the oven to 375*.
Cut the peppers in half length-wise and take out the seeds.
Place onto a lined cookie sheet face up and salt the insides.
Pre-cook the peppers while you prepare the stuffing.
In a medium saucepan, add a little olive oil and sauté the onions, garlic, and mushrooms on low-med low until soft.
Salt and pepper the veggies, then add the quinoa.
Add the veggie broth and cover.
Simmer on low per package directions (about 15 minutes).
When done, add in crumbled goats cheese and olive oil to taste.
Once the peppers have softened and slightly browned in the oven, remove them and stuff with the quinoa mixture.
Cook approximately 10-15 mins more until the quinoa is a little browned on top.
Stuffed Mushrooms ( healthy version)
•18 large mushrooms, stems removed
•1 10 oz. package frozen chopped spinach, thawed and drained
•1 Tbsp. olive oil
•1 medium zucchini, cleaned and shredded
•1 large carrot, cleaned and shredded
•1 cup part-skim ricotta cheese
•1 tsp. good-quality flaked sea salt, such as Maldon
•1 tsp. freshly-ground black pepper
•1/4 cup grated Parmigiano-Reggiano cheese
•1/4 cup dry white wine
Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish generously with nonstick cooking spray. Wipe mushrooms with a clean towel. Remove stems and discard. Squeeze all of the water out of the spinach by wrapping it in a kitchen towel or paper towel and wringing thoroughly.
Place the spinach in a large bowl. Heat olive oil in a small frying pan over medium heat. Squeeze as much water as possible out of the zucchini, then add it to the frying pan. Add the shredded carrot to the frying pan. Cook 2 to 4 minutes until softened. Add to the bowl with the spinach. Mix well. Fold in the ricotta cheese, sea salt and pepper until well combined.
Place the mushroom caps (cavity side up) in the prepared baking dish. Spoon this mixture into the mushroom caps. Top with the grated Parmigiano-Reggiano. Pour the white wine into the bottom of the baking dish around the mushrooms. Bake, uncovered, 15 to 20 minutes until the cheese is bubbly, and the mushrooms are cooked.
No comments:
Post a Comment