Nov 16, 2009 -
I just found the perfect use for my leftover cranberry sauce and boneless pork chops: this balanced dinner of sautéed pork cutlets.
I'll pan-fry some pork chops, then deglaze the pan with a combination of cranberries and port wine, for a sauce that's both sweet and tart.
The result?
- 5 Comments
Nov 09, 2009 -
With a little leftover ground lamb and even less time, you can make a layered lamb and polenta dish that rivals anything you could order at a restaurant.
The key to speedy success is to take smart shortcuts. Use already-stewed tomatoes, grated mozzarella, and ready-made polenta for easy layering.
- 2 Comments
Jun 16, 2009 -
Quinoa tops my list for favorite whole grains because it's so high in protein and fiber — 1/4 cup dry quinoa contains six grams of each. I'm also a huge fan of polenta, so I was stunned with excitement when I came upon Quinoa Polenta. Two delicious foods coming together as one.
- 11 Comments
Feb 08, 2009 -
I like to think of this meal of warm, creamy polenta with ground beef and vegetables as comfort food on its best behavior. The soothing texture of polenta is everything your body craves in Winter, but, unlike so many other carbo-licious foods, the ground beef and stewed vegetables are actually wholesome and nutritious. When I make it for dinner tonight, I'll be stirring in some sun-dried tomatoes and my favorite Italian pesto.
- 7 Comments
Jan 09, 2009 -
The classic Italian meatball goes sophisticated in this rapid yet gourmet meal. Rich lamb replaces boring beef and the sauce is seasoned with tangy vinegar and fire-roasted tomatoes.
Sub out pasta for quick-cooking polenta jazzed up with honey and fresh rosemary.
- 5 Comments
Oct 24, 2008 -
I was surprised that several of you have never tasted deep-dish pizza, so I found this shortcut recipe to share. Although it's simple enough to make at the end of the week, it's delicious and filling. The traditional heavy tomato sauce is replaced with a mixture of sun-dried tomatoes, radicchio, mozzarella, and Parmesan cheese.
- 6 Comments
Oct 05, 2008 -
This casserole of polenta and vegetables uses canned beans and store-bought pesto to cut down on preparation time, but the slow cooker does all the hard work.
The recipe calls for an Italian cheese blend and specific vegetables, but feel free to mix things up with an American or Mexican cheese blend and different beans and vegetables, if you like.
To learn more about this easy-to-make, one-pot meal, read more
- 8 Comments
Oct 02, 2008 -
A member of the beet family, Swiss chard is a dark, leafy green that's in season now. Chard's somewhat bitter taste can be neutralized by cooking.
In this vegetarian recipe, chard, the stellar ingredient, is sautéed with garlic.
- 6 Comments
Jun 12, 2008 -
If you've never had pizza with a cornmeal crust, I highly recommend you give this recipe a try. It's a simple technique that combines precooked polenta with water and flour until it makes a dough like consistency. The crust is prebaked before being topped with tomato sauce, red peppers, and green onions.
- 10 Comments