Food

 

POSTED by
 
Rithanie Gonzales
 
 
 
 

Stuffed Eggplant: Bake Until Golden & Bubbly | May 24, 2012

Stuffed Eggplant: Bake Until Golden & Bubbly

Need I say more?! Oh these are goooood! Just like a little mini quiche tucked into nice little eggplant shells just beggin’ to be eaten! This is a great go-to recipe for a dinner party or when you want to make a few dishes a bit earlier since it’s served at room temp. A hearty fill for the vegetarians out there. A great recipe to turn those that are not big fans of eggplant, the flavor is so subtle & nice.

Serves 4

Ingredients:

4 eggplants

3 Tablespoons olive oil, plus extra for brushing

1 onion, chopped

1 celery stalk, chopped

3 red or green bell peppers, halved, … Read More »

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POSTED by
 
Nicolas Mirabelli
 
 
 
 

Wednesday Soup: Hearty Minestrone Soup | May 23, 2012

Wednesday Soup: Hearty Minestrone Soup

There is nothing better than warm, hearty, vegetable soup. There are multiple ways to make Minestrone soup, but here is an easy and fast recipe that does not need hours of simmering time. In fact, this recipe only takes about forty-five minutes when all is said and done. Top it with some grated Parmesan cheese and enjoy.

Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28-ounce can no-salt-added … Read More »

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Tuesday Entree: Barbecue Glazed Salmon with Edamame Succatash | May 22, 2012

Tuesday Entree: Barbecue Glazed Salmon with Edamame Succatash

SUMMER IS A GREAT TIME FOR FAMILY GATHERINGS. It is also a time of year that most folks desire to eat light. What could be more satisfying than a cool crisp salad for a meal? What about adding something hot to it?  How about fresh salmon? – My favorite summer fish. I love to grill or sear salmon, and then serve it over a cool salad. Add homemade Barbeque sauce and you’ll have a great American summer classic.

All the recipes in my new cookbook, Beyond Soul Food – Modern American Heritage Cuisine, will fire up your taste buds.  Don’t be … Read More »

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POSTED by
 
Beth Anderson
 
 
 
 

Friday Dessert: Southern Living Strawberry Cream Pie | May 18, 2012

Friday Dessert: Southern Living Strawberry Cream Pie

“Strawberry Cream Pie, oh my! You can’t resist the combination of chocolate cookie crust, creamy custard filling, and fresh strawberries. Best of all, it can be made ahead for company, just in time for your next Spring gathering.” – Southern Living Food Director Shannon Satterwhite

STRAWBERRY CREAM PIE

Yield: Makes 8 servings
Total time: 5 Hours, 45 Minutes

A dark-chocolate crust and jewel-bright berries brushed with jelly turn this down-home pie into a company-worthy fare.

Ingredients
3 tablespoons cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup sugar, divided
3 cups half-and-half
6 egg yolks
2 teaspoons vanilla extract
1 (9-oz.) package chocolate wafer cookies
1/2 (4-oz.) semisweet chocolate baking bar, chopped
1/2 cup butter, melted
1 … Read More »

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POSTED by
 
Rithanie Gonzales
 
 
 
 

Wednesday Soup: Sweet Potato Soup | May 16, 2012

Wednesday Soup: Sweet Potato Soup

Spring is upon us, but there is still a slight chill in the air, which makes it perfect weather for soups and stews. To help keep you warm from the inside out, try this flavorful recipe for sweet potato soup, a great meatless dish, filling and easy to prepare. Adjust the recipe to make the soup as thick or as soupy as you like depending on preference. Use walnuts as a garnish and to add some texture. Grab a spoon and enjoy!

INGREDIENTS

3 large sweet potatoes

2 cups chicken stock

1/2 cup heavy whipping cream

1 banana sliced

1/4 cup dark brown sugar

1 dash of … Read More »

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Editor
 
 
 
 

Tuesday Entree: Normandy Chicken | May 15, 2012

Tuesday Entree: Normandy Chicken

Poultry, including white meat chicken and turkey, are naturally lower in saturated fat than beef, but are akin to pork loin.  Poultry may be easier to digest for some individuals who are sensitive to all fats.  The saturated fat content for 3 ounces is only .9mg. Poultry is high in Tryptophan, an amino acid that is the precursor to Serotonin, a neurotransmitter (brain chemical), that affects mood and appetite. Niacin, a B vitamin that is important for energy production and a healthy cardiovascular system is abundant in poultry, 57% DV. Again, grass fed and antibiotic-hormone free poultry offers the … Read More »

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POSTED by
 
Rithanie Gonzales
 
 
 
 

Wednesday Soup: Lisa’s Very Veggie Soup | May 9, 2012

Wednesday Soup: Lisa’s Very Veggie Soup

Lisa’s Very Veggie Soup is fat free and full of nutrient dense health promoting vegetables. This soup is also full of protein from the beans and makes enough to provide tasty leftovers for several meals. Kombu seaweed is suggested for use when cooking the soup to add extra minerals, enhance flavor and help make the beans more digestible. The chipotle peppers and adobo sauce add a rich smoky flavor and satisfying seasoning to the broth. This soup is a meal in itself but can also pair well with a sandwich or salad for a heartier meal. Enjoy!

Ingredients:

1 28 oz can … Read More »

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POSTED by
 
Nicolas Mirabelli
 
 
 
 

Tuesday Entree: Risotto with Asparagus | May 8, 2012

Tuesday Entree: Risotto with Asparagus

Risotto is always great for leftovers and I don’t mean having extra risotto for another night. I mean having extra lamb, scallops, or even chicken to add to the risotto. Of course, lamb risotto is a little different than this basic but delicious asparagus risotto. What does go well with it, however, is scallops. Throw in your leftover scallops from the night before or cook up some new ones to make this dish even better. What’s best about risotto is the broth that the rice cooks in. It is so rich and delightful that even the smell will make your mouth water.

Ingredients 
1 pound … Read More »

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