Sweet potato hash browns – serves 4

11 02 2006

INGREDIENTS

* 2 large sweet potatoes(2 pounds), cut into 3/4-inch dice
* 6 tablespoons olive oil
* 1 medium onion, peeled and cut into 1/3-inch dice
* 2 tablespoons roughly chopped fresh flat-leaf parsley
* Coarse salt and freshly ground pepper

METHOD

1. Bring a medium pot of salted water to a boil. Add sweet potatoes, and cook until they can be easily pierced with a fork but still offer some resistance, 3 to 4 minutes. Drain, and rinse under cold running water. Refrigerate until completely chilled, about 1 hour.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions, and sauté, stirring occasionally, until onions are tender and golden brown, about 20 minutes. Transfer onions to a small bowl, and set aside.

3. Pour remaining 4 tablespoons olive oil into the skillet, and place over medium-high heat. Add potatoes, and cook, stirring occasionally, until golden brown, about 8 minutes. Add reserved onions, and cook 2 minutes. Toss in parsley, and adjust the seasoning to taste with salt and pepper. Serve immediately.

Note: If you like the robust flavor and simple preparation of hash browned potatoes for breakfast, but you‘d like more nourishment and fiber than the usual version, then this recipe is for you! Sweet potatoes offer healthy anti-oxidant beta-carotene along with lots of good-quality fiber, so they are a healthier choice than white potatoes. And the down-home flavor of this recipe just can’t be beat.





Classic Cheese Frittata – serves 4

11 02 2006

INGREDIENTS

* 2 tablespoons extra-virgin olive oil
* 1 garlic clove, crushed
* 3 large eggs, beaten well
* Salt and freshly ground black pepper, to taste
* 1/3 cup grated mozzarella cheese
* 1/3 cup fresh ricotta cheese, well drained and crumbled
* 1/3 cup grated mild cheddar or Gruyere, whichever your family prefers
* 1 tablespoon finely chopped fresh parsley leaves


METHOD

1. Preheat the broiler.

2. Heat the olive oil in a 10-inch ovenproof skillet over medium heat. Add garlic and cook until garlic begins to brown slightly, then remove it and save for another use.

3. Add beaten eggs to the garlic-flavored oil in skillet and season with salt and pepper to taste. Sprinkle cheeses evenly over top and place under broiler for about 3 minutes, until cheeses are melted and eggs are lightly browned.

4. Sprinkle with parsley, cut frittata into wedges, and serve immediately.

note: You start the frittata on the stove, but you finish it under the broiler: no flipping or folding required. Bring it straight to the table in the skillet you cooked it in, a quick and easy–but very fancy-looking–way to celebrate the season. This classic version calls for a little chopped fresh parsley along with creamy mild cheese and eggs, and it contains heart-healthy olive oil, too.





Pasta with Pink Pepper Cream Sauce – serves 8

11 02 2006

INGREDIENTS

* 2 large red bell peppers
* Olive oil for coating peppers
* 3 tablespoons olive oil
* 1 large garlic clove, minced
* 1/4 cup fresh basil leaves, minced
* 2 cups half-and-half or soy milk
* 1/4 cup freshly-grated Romano cheese or vegan soy cheese
* 4 tablespoons butter or trans-fat-free margarine
* Salt and freshly-ground black pepper, to taste
* One package pasta of choice

METHOD

1. First, roast the peppers: coat whole peppers with oil, then place under a preheated broiler, turning peppers at least once, until skin has blackened all over. Remove peppers from broiler and place in a paper bag until cooled (this will help to make removing the skins a cinch).

2. Remove skin from peppers, then cut them in half, remove seeds, and dice flesh.

3. In a heavy-bottomed skillet, heat the olive oil over medium heat, then add garlic, basil, and diced peppers. Saute for about 10 minutes, until flavors meld.

4. Transfer pepper mixture to a blender and puree, then return to saucepan and allow to return to a boil. Add half-and-half and cheese, stirring and continuing to cook until cheese has melted. Add butter and allow to melt, stirring to combine. Season with salt and pepper to taste.

5. Meanwhile, bring a large pot of salted water to a boil. Add pasta of choice and cook according to package directions until al dente. Drain pasta and place in a large serving bowl. Top with sauce and toss to combine. Serve hot.





Classic Chocolate Cream Pie – serves 8

11 02 2006

 INGREDIENTS

* One pre-baked single-crust pie shell
* 6 tablespoons unsweetened cocoa powder
* 3/4 cup organic sugar
* 6 tablespoons cornstarch
* 1/8 teaspoon salt
* 3 cups milk
* 1/2 teaspoons pure vanilla extract
* 1 cup whipping cream

METHOD

1. In a bowl or the top of a double boiler, combine cocoa powder, sugar, cornstarch, and salt.

2. Add milk and mix thoroughly.

3. Place over boiling water and cook for about 10 minutes, stirring constantly. After it has thickened, reduce heat, cover and cook 10 minutes more.

4. Remove from heat and allow to cool slightly, then add vanilla, stirring to incorporate.

5. Pour into pre-baked pie shell. Cool, then refrigerate for 2 hours or more.

6. Top with whipped cream before serving.





Broccoli Soup with Garlic & Olive Oil – serves 6

11 02 2006

INGREDIENTS

* 2 bunches broccoli (about 3 pounds)
* 1/2 cup olive oil
* 8 cloves garlic, sliced (this sounds like a lot, but it mellows beautifully with slow-cooking)
* 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
* 6 cups good-quality vegetable broth
* 1/4 cup dry white wine
* 2 tablespoons fresh lemon juice

* Salt and freshly-ground black pepper, to taste
* Toasted slices of French bread, for serving
* Freshly grated Parmesan cheese, optional, for serving

METHOD

1. Cut off the broccoli florets and chop them. Trim off the bottom 2 inches of each stem, peel them, and thinly slice. Combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in a slow cooker. Cover and cook on LOW for 5 to 6 hours.

2. Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Season with salt and pepper. Serve in bowls, passing the toast and Parmesan cheese.





Bavarian Macaroni & Cheese Bake

6 02 2006

Ingredients:
8 ounces Elbow or Small Shell Macaroni
3 tablespoons Margarine or Butter
2 tablespoons All Purpose Flour
2 cups 2% Milk
1/8 teaspoon Salt
1/4 teaspoon Pepper, ground
1/4 teaspoon Paprika, ground
1/4 teaspoon Onion Powder
8 ounces Sharp Cheddar Cheese, shredded
12 ounces Bavarian Brand Oven Roasted Honey Ham, cubed
2 tablespoons Fresh Parsley, chopped
1 teaspoon Paprika, ground
1 teaspoon Sara Lee Dijon Mustard

Method:
1. Cook macaroni in rapidly boiling water until slightly underdone.
2. Rinse with cold water to cool and drain thoroughly.
3. Melt margarine in large kettle.
4. Add flour and cook 8-10 minutes over medium-low heat. Do not brown.
5. Whisk in milk and cool over medium-low heat until thickened and smooth.
6. Add salt, mustard, pepper, paprika and onion powder and blend thoroughly.
7. Turn heat down to low and add cheese.
8. Stir constantly until completely melted and smooth.
9. Cool sauce.
10. Blend sauce with cooked macaroni.
11. Place half of this mixture in the bottom of a casserole dish.
12. Spread ham in an even layer over macaroni and cheese.
13. Spread remaining macaroni and cheese over ham, covering completely.
14. Sprinkle with parsley and paprika.
15. Cover and bake at 350° F for approximately 40 minutes or until heated to an internal temperature of 150° F.

Recipe source: Sara Lee