Eggs and Tatsoi in a Sweet Potato Nest
December 15, 2012 - Written by Diana
Lately, I’ve been experimenting with three ingredients and my cast iron pan. I like that I can stick the pan under the broiler and bake some eggs, after I’ve partially cooked the other ingredients on the stove top. Cast iron is really great for even heat and works well even on my glass top, too. Trying the same dish over and over in different ways should give you perfection sooner or later, but I’m always thinking what if I did this, or this, or this. Don’t be afraid to experiment.
This combination of sweet potatoes, greens and fresh eggs has become family favorite. These aren’t the only ingredients I’m using, because often I add luna burgers broken up and I also use onions, shallots or leeks. Fresh herbs are good to sprinkle over top, and a little bit of chevre and swiss ( two of the lowest sodium cheeses my husband can eat). The greens are whatever I have on hand, sometimes spinach or chard, but this week tatsoi was in the market bag. Tatsoi …
Zesty Cabbage, Macaroni and Cheese
December 5, 2012 - Written by Diana
This is my way of dealing with my husband’s new low sodium diet – by coming up with new ways to eat without using salt or high sodium ingredients. Macaroni and cheese was out, because cheese has too much sodium unless it’s something a little on the bland side like lower sodium Swiss. So, I kicked it up with a Hot Sweet Pepper Relish and Kapow it was tasty without much sodium. This casserole had plenty of veggies, the creaminess of a good mac n cheese, and a nice kick to it. My husband had trouble backing away from the bowl even after eating two plates of it.
This is a much lower calorie version since we can’t use a lot of cheese, and it’s not as thick as a lot of other macaroni and cheese recipes. I like to add a veggie to my mac and cheese too, so this one had sauteed cabbage and leeks. I found a low sodium brown rice bread. The bread was too dry and bland for a sandwich, but toasted, ground up and sauteed in a little butter …
Farm Market Frittata
September 20, 2012 - Written by DianaEggs are a lovely protein, don’t you think? We often turn to eggs when we want something quick and delicious for breakfast or dinner. I made this frittata the other day using eggs, farm market veggies and a vegetarian burger(okay, it’s a Luna Burger – anything tastes good with a Luna Burger in it) crumbled up, plus some cheese. My husband took a bite and told me it wasn’t right, because his eggs don’t taste this good, and aren’t this filling when he makes them. The end of summer is bittersweet because the fresh locally grown veggie supply starts to wane, but at the same time they have their best flavor. Get’em while their fresh.
Farm Market Frittata
Farm Market Frittata Print Prep time 15 mins …
Butternut Squash under a Swiss Cheese Crust
April 21, 2011 - Written by Diana
I still have butternut squash in my basement, but as the basement warms up, the squash will be in peril. I’m glad they lasted as long as they did, since this is the first year we tried basement storage. Last year we kept the winter squash upstairs, and they didn’t last as long. I’m going to make this dish for our family Easter gathering. I made it for dinner one night and my husband was really impressed, so impressed he wants me to make it for our Easter dinner.
I used curry in the dish to keep it from being too sweet, but also added nutmeg and cinnamon because I love the taste with butternut squash and I also added nutmeg to the cheese sauce. The swiss cheese was hand delivered from Wisconsin. A friend of my husband’s brought us back cheese from a recent trip. Isn’t it cool to have a friend like that?
My favorite prep method for butternut squash is to slice it down the middle, scooping the seeds and pulp out, but leaving the meat behind. Then …
Campanelle and Pancetta in a Smoky Cheddar Goat Cheese Sauce
December 21, 2009 - Written by Diana
I made this to go with the barbecued ribs we had for dinner the other night. Macaroni and Cheese is a classic meal to go with barbecued ribs, but I had Smoky Cheddar Goat Cheese, so I thought I’d put in a few little twists. The campanelle is a nice sturdy pasta that holds cheese well and the pancetta ups the smoky factor nicely. The Smoky Cheddar Goat Cheese looked and tasted drier than I expected, so adding a little extra milk or cream was necessary. However, in a sauce it was terrific tasting. The cheese is Misty Creek Goat Dairy Cheddar Goat Cheese Smoked from U.S. Wellness Meats. I didn’t want a thick creamy sauce because I thought it would overpower the pancetta, so it was more of a light cheese sauce – at least for me.
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My husband and son would declare every night sandwich night if it will get them out of cooking. Some nights I make Panini though I don’t consider it sandwich night then, it’s real food. My husband asked what the difference is between grilled cheese and Panini; my daughter said, “it’s the grill marks”. Yes, grill marks make all the difference – and the cheese. I’m not a big American cheese food fan, I like delicious flavorful cheese. Sargento’s has some nice cheese in the dairy case to try out in your Panini. Panini is actually the plural of panino. According to Wikipedia -A panino (Italian pronunciation: [paˈniːno]) is a sandwich made from a small roll or loaf of bread, typically a ciabatta or a rosetta. The loaf is cut horizontally and filled with salami, ham, cheese, mortadella or other food, and sometimes served hot after having pressed in a grill. I cheat because I don’t own a Panini grill. I use my grill pan and put a pot on top of the sandwich. When it’s done, I turn it over and put the pot on …
As a working parent of active teens, we are always on the go and looking for shortcuts to help out with dinner. Sargentos has some new products in your market that can provide you with some of those shortcuts. Salad Finishers – Salad finishers are great for dropping on top of your fresh picked salad leaves or in your cold pasta to finish up that salad. The other day we had a meet to attend. My daughter picked some Chard and lettuce, rinsed and put in a bowl, cut up an apple and a banana and combined it all together with the salad finisher. I didn’t have enough time to eat right then, so I grabbed the salad and stuck it into a lidded bowl added some dressing and took it with me to the meet. No hotdogs or hamburgers for me, I had the good stuff. Later on, my husband ate the rest, straight from the bowl. The Salad Finishers are just enough for one bag of salad – …
Sargento’s helped me out with a recipe just perfect for Cinco De Mayo. You’ve got to try out their Artisan Blend – Authentic Mexican Cheese. Ingredients * 2 Tbsp. canola or vegetable oil * 1 cup chopped onion * 2 cloves garlic, minced * 1 Tbsp. ancho or chipotle chili powder * 1 Tbsp. chopped fresh thyme or 1tsp. dried * 1/8 tsp. each: cinnamon, cloves, allspice * 3 cups chicken stock or broth, divided * 1 cup peeled chopped tomatoes or 1 (14.5 oz.) can diced fire roasted tomatoes, drained * ½ cup (4 oz.) cashew butter* * 2 chipotle chilies in adobe sauce from 7 oz. …
Since it’s National Garlic Day, I wanted to come up with a dinner that had some nice garlic flavor. Originally I was going to make a salad with garlic chicken and asparagus, but while I was at the store other thoughts entered my mind and I went with it. I grilled asparagus on a grill pan first, but maybe it doesn’t really need it. We loved the whole meal and I will definitely do it again when my daughter’s home, she enjoys it when I come up with something delicious. Dollop the Herbed Garlic Chevre on the flattened chicken …
August is National Panini Month
August 6, 2009 - Written by Diana
Sargento’s New Finishers and Artisan Cheese – Recommended
May 23, 2009 - Written by Diana
Celebrate Cinco De Mayo with Sargento’s Cheese
May 6, 2009 - Written by Diana
Chicken with Cashew Mole
Chicken stuffed with Asparagus and Herbed Garlic Chevre
April 20, 2009 - Written by Diana
Ingredients:
