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Fast & Easy Dinner: Goat Cheese and Tomato Strata

partysugar — Tue, 29 Apr 2008 05:30:22 -0700

Instead of making croutons, use leftover bread to make a simple supper in the form of a strata. Like a savory bread pudding, this layered dish is filled with fleshy tomatoes and melted cheese. The recipe involves minimal prepwork giving you plenty of time to unwind after a long day. Pair with a glass of wine and a green salad. For the recipe, read more.

Goat Cheese and Tomato Strata
From iVillage

Ingredients

1 tablespoon olive oil
1/2 pound stale country bread, sliced about 1/2-inch thick
2 large cloves garlic, 1 sliced in half, the other minced
1 pound fresh tomatoes (about 3 medium) sliced 1/3-inch thick
1/3 cup Gruyere cheese, grated
1/2 cup goat cheese, crumbled
1 tablespoon fresh rosemary, chopped
2 teaspoons fresh thyme, picked
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 large eggs
2 cups milk

Directions

Preheat the oven to 350 degrees F.
Oil a 2-quart baking or gratin dish. Rub the bread slices with garlic halves.
Mix the minced garlic with the tomatoes, season with a pinch of salt and pepper, and set aside. Layer half the bread slices in the baking dish. Top with half the reserved tomatoes, half the cheeses, half the herbs and half the salt and pepper. Repeat the layers.
Beat together the eggs and milk. Pour over the bread-tomato mixture. Place the dish on a baking sheet and bake for 40 to 50 minutes until puffed and browned. Serve hot or at room temperature.

Serves 4 to 6.

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Yummy Link: Valentine's Day Aphrodisiacs

YumSugar — Thu, 14 Feb 2008 09:03:51 -0800

Looking to get lucky this evening? Check out this list of Valentine's Day Aphrodisiacs. From Artichokes to Vanilla, what will get you in the mood? - Supermarket Guru

Fast & Easy Dinner: Chunky Chicken Chili

partysugar — Tue, 18 Dec 2007 05:39:19 -0800

Some cold, long, winter nights require chili. With its spicy heat and hearty goodness, a pot of chili warms the soul and the kitchen. Typically associated with stews and slow cooked meals, a delicious chili can actually be made in a short amount of time.

This chili, with chunks of chicken and pinto beans, comes together in a half an hour. To make this version vegetarian, substitute tofu for the chicken thighs and vegetable broth for the chicken broth. Sound delicious? Get the recipe, read more.

Chunky Chicken Chili
Modified from iVillage

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 (15-ounce) can fire roasted tomato chunks
1 cup chicken broth
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 (15 1/2-ounce) can hominy, drained
1 (15-ounce) can pinto beans, drained
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne
Shredded cheddar cheese, crumbled tortilla chips, chopped cilantro and sour cream, optional, for serving

In a large saucepan, heat oil over medium heat. Add the onions and garlic and saute until soft and translucent, 8-10 minutes.
Add the tomatoes, chicken broth, chicken, hominy, beans, chili powder, cumin and cayenne to the pan, stirring to combine. Bring to a boil.
Reduce the heat and simmer for 10 to 15 minutes, until the chicken is tender.
Serve with cheese, chips, cilantro and sour cream.

Serves 6.

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Fast & Easy Dinner: Sole Spinach Salad With Capers

partysugar — Tue, 11 Dec 2007 05:13:31 -0800

Serving fish or chicken on top of a bed of greens, instead of rice or potatoes, is a great way to incorporate more vegetables into your everyday diet. Start tonight with a simple, sole spinach salad. Petrole sole is a super mild, flaky fish that takes on its surrounding flavors.

In this recipe, the lightly seasoned sole is quick-cooked in a sauté pan and served atop a bed of spinach, scallions, and shaved Parmesan. Luscious salty capers provide a jewel-like finish.

To get the delicious recipe, read more

Sole Spinach Salad With Capers
Modified from iVillage

1 fresh fillet Petrole sole
Salt and freshly ground pepper
1 tablespoons olive oil
Juice from 1 lemon
1 tablespoons butter
1 clove garlic, minced
1 tablespoon capers
2 cups fresh spinach or baby arugula blend
1 green onion, sliced
1/4 cup parmesan cheese shavings
lemon wedges, optional for garnish

Wash and dry the spinach or arugula. Place on a serving plate, top with green onions and parmesan shavings. Set aside.
Season both sides of the fish with salt and pepper.
Heat a frying pan on medium-high heat. Add the olive oil to cover the bottom of the pan. When the oil is hot but not smoking, add the fish.
Cook for 2 to 3 minutes on each side, until the fish is brown and crispy. Turn the fish over with a spatula and cook for another 2 to 3 minutes on the other side.
Pour the lemon juice over the fish and remove from the pan and place on top of the bed of spinach, onions, and Parmesan.
Working quickly add the butter, garlic, and capers to the hot pan. Swirl the butter until melted, scraping any bits off the bottom of the pan.
Spoon the butter sauce and capers over the fish and spinach and serve immediately with lemon wedges, if desired.

Serves 1.

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Fast & Easy Dinner: Eggy Pasta with Spinach and Bacon

partysugar — Fri, 07 Dec 2007 09:01:39 -0800

Wondering what to do with almost wilted spinach? Mix it into a carbonara style pasta dish! Last week, I made this scrumptious dish that comes together in minutes. The spinach is tossed with garlic and lightly sautéed. To this, add cooked pasta and an egg, Parmesan, and parsley mixture. The egg provides a deliciously creamy texture, and the bacon gives the dish a salty finish. To get this wonderful, quick-fix recipe that pairs perfectly with a glass of red wine, read more

Eggy Pasta with Spinach and Bacon
Modified from iVillage

1 tablespoon extra virgin olive oil
2 cups chopped spinach
1 clove garlic minced
1 egg
1 1/2 teaspoons heavy cream
1/4 cup Parmesan cheese, finely grated
1 tablespoon parsley, finely chopped
2/3 cup pasta
2 pieces of cooked or leftover bacon, chopped
salt and freshly ground black pepper to taste

Fill a large pot with water and bring it to a boil.
In a large sauté pan heat the oil over medium low heat. Add the garlic and spinach, tossing to coat until wilted a few minutes. Remove from heat.
Meanwhile, break the egg into a medium-size mixing bowl and beat with a fork. Add the cream, cheese, parsley, bacon and beat again.
Cook the pasta according to the package directions. Using a slotted spoon scoop the pasta from the water. Add to the pan with the spinach and garlic. Add the egg mixture. Turn the heat on as low as it goes, and stir constantly with a wooden spoon until the pasta is coated with a creamy sauce. Season with salt and pepper. Remove from the heat and serve immediately.

Serves 1.

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Yummy Link: What's Your Cookie Personality?

YumSugar — Wed, 03 Oct 2007 02:23:11 -0700

Are you a sugar cookie or a chocolate chip? Perhaps you're actually a ginger. Take this cookie personality quiz and find out. I'm a little bit sugar and a little bit chocolate chip. How about you? - iVillage

Yummy Link: Retrofitted Appetizers

YumSugar — Wed, 19 Sep 2007 06:18:19 -0700

Cocktail parties were all the rage in the 50s and 60s, and while there were a lot of ridiculous creations, there are plenty of retro appetizers worth giving a modern twist. - iVillage

Fast & Easy Dinner: Swordfish With Fennel & Mint Salad

partysugar — Fri, 07 Sep 2007 06:03:31 -0700

Grilled fish is an excellent ingredient for fast and easy dinners. Look at swordfish as if it were a blank canvas painted with the flavors of mint, capers, garlic, and lemon juice. Accompany it with a quick salad of marinated fennel and arugula, and you'll have a healthy and delicious dinner. Pair it all with a cool glass of Pinot Grigio and let the weekend begin! Hungry for the recipe? Just read more

Spiced Swordfish with Fennel and Mint Salad
From I Village
Image Source

2 teaspoons crushed coriander seeds
4 swordfish steaks, about 7 ounces each
4 to 6 tablespoons extra virgin olive oil
1 large fennel bulb, trimmed
1 garlic clove, thinly sliced
2 tablespoons baby capers in salt, rinsed
Handful of mint leaves
1 to 2 tablespoons lemon juice
Salt and pepper
Arugula leaves, to serve

Combine the coriander seeds with some salt and pepper. Brush the swordfish fillets with a little of the oil and rub over the spice mix. Set aside until ready to cook.
Discard the tough outer layer of fennel. Then cut the bulb in half lengthways and then crossways, into wafer-thin slices. Place in a bowl with the garlic, capers, mint leaves, remaining oil and lemon juice. Season with salt and pepper.
Cook the swordfish steaks in a preheated ridged grill pan for 1 1/2 minutes on each side, then wrap in foil and leave to rest for 5 minutes.
Serve the swordfish and any juices with the fennel salad and arugula.

Serves 4.

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Yummy Link: Starbucks Raises Their Prices

YumSugar — Mon, 30 Jul 2007 12:43:12 -0700

Starbucks fans, you may need to break out your piggy bank. Due to the rising cost of dairy and the increase in fuel prices, Starbucks is raising their prices by 9 cents. This is the second price increase in less than a year. - iVillage

Dessert For The Lactose Intolerant: Plum Sorbet

partysugar — Wed, 18 Jul 2007 15:58:39 -0700

As much as I love a creamy decadent bowl of ice cream, there is a time and a place for sorbet. There is no milk or cream, making it an awesome dessert for those who are lactose intolerant. This tasty alternative is just as cool and twice as fruity. Made with my favorite stone fruit, the juicy ripe red plum (peaches were my fav last week), it has a decadent, deep color. No ice cream maker is necessary for this treat, but you will need a food processor to blitz everything efficiently. Serve alone or sandwiched between 2 cookies for a satisfying finish to a hot day. You'll see the recipe if you read more

Plum Sorbet
From I Village
Image Source

4 Tbsp grape juice
2 pounds ripe red plums
4 Tbsp water
6 Tbsp granulated sugar

Cut plums in half and remove pits.
In a medium saucepan over low heat combine plums, sugar and water. Stir until sugar is melted, then cover and simmer gently for about 5 minutes until plums are soft.
Transfer fruit mixture into a food processor and puree until smooth. Stir in red grape juice and cool completely.
Transfer into a freezer container and freeze until firm.
Spoon frozen fruit mixture into food processor and puree until smooth.
Return to freezer container and freeze once again until solid. Remove from freezer and allow to soften slightly and serve.

Serves 10.

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