Soup
1 tsp. basil oil or olive oil
1 garlic clove, pressed
1 can crushed tomatoes, undrained
1 ½ cups vegetable broth
¼ cup snipped fresh basil leaves
Dumplings
¼ cup part-skim ricotta cheese
2 tbsp. grated fresh Parmesan cheese
1 egg white, lightly beaten
½ tsp. salt
¼ tsp. coarsely ground black pepper
1/3 cup all-purpose flour
Thinly sliced fresh basil leaves
For soup, combine oil and garlic in saucepan; cook and stir over medium heat 1 -2 minutes or just until garlic begins to turn light golden brown. Immediately, add tomatoes, broth and basil. Bring to a boil. Reduce heat; simmer 5-7 minutes, stirring occasionally.
Meanwhile, for dumplings, combine ricotta cheese, Parmesan cheese, egg white, salt and black pepper in a small bowl; mix well. Add flour; stir just until combined. Scoop dumpling mixture by tablespoon directly into simmering soup. Cook until dumplings float to the surface, about 2 minutes. Remove from heat. Ladle soup into bowls; sprinkle with thinly sliced fresh basil.
*Make sure soup is simmering when dumplings are added. Do not boil soup or the tender dumplings may break apart. Serve soup soon after cooking dumplings to maintain their texture.
Citrus Green Beans with Pine Nuts
Yield: 4 servings (1 cup each); 86 calories per serving
1 pound green beans, trimmed
2 teaspoons extra virgin olive oil
3/4 cup diced shallots (about 2 large)
1 teaspoon grated orange rind
1 tablespoon fresh orange juice
1/4 teaspoon black pepper
1/8 teaspoon coarse sea salt
1 tablespoon pine nuts, toasted
1. Cook green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain well.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; saute 2 minutes or until tender. Add green bean; stir well. Add rind, juice, pepper and salt; saute 2 minutes. Spoon onto a platter; sprinkle with nuts.
Dinner:
English Cottage Pie
Yield: 6 (2/3 cup) Servings; 288 calories per serving
1 tablespoon all-purpose flour
1 tablespoon butter, softened
Cooking spray
1 1/2 cups chopped onions
1/2 cup chopped carrot
1 (8 oz) package cremini or button mushrooms, thinly sliced
1 pound extra lean ground beef
2 tablespoons no-salt-added tomato paste
1 cup low sodium beef broth
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
3 cups mashed potatoes (can totally be from leftovers!)
3/4 cup (3 ounces) shredded sharp white cheddar cheese, divided
Paprika (optional)
1. Preheat oven to 350
2. Combine four and butter; stir well. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; saute 5 minutes. Add mushrooms; saute 5 minutes or until lightly browned. Removed vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste and cook for 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 minutes or until thick, stirring constantly.
3. Spoon meat mixture into an 8 in square glass or ceramic baking dish greased or sprayed with cooking spray, spreading evenly. Combine the potatoes and half of the cheese, spread the potato mixture evenly over the meat mixture. Top with remaining cheese and sprinkle with paprika, if desired. Bake at 350 for 20 minutes or until bubbly.
Ok, so I have to admit that I didn't even get to taste the dinner. I made it for my husband to take to a buddy's house for the guys and kiddos to share. Let's just say that the empty dish brought home spoke very highly of it. It was a hit with the guys and kiddos alike! I enjoyed a grilled cheese made with fresh mozzarella, fresh basil leaves, and roasted red pepper garlic and eggplant spread (from Trader Joe's). It was FANTASTIC! Maybe I'll get to try the Cottage Pie next time.
My kitchen is clean, my baby is asleep, and I'm tried. Goodnight!
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