Caramelized Onion & Goat Cheese Flatbread Pizza

March 31st, 2011 § 0 comments § permalink

4 servings

Ingredients

3 tablespoons olive oil
1 large yellow onion, sliced
1 tablespoon fresh rosemary, leaves chopped
2 flatbreads (whole wheat or spinach)
¼ cup fresh parsley, chopped
4 ounces herbed goat cheese
¼ cup pine nuts, chopped
1 tablespoon balsamic vinegar
1 cup fresh arugula
Cooking spray

Directions

Preheat oven to 350ËšF. In a large skillet over medium heat, add 2 tablespoons olive oil. Cook onions and rosemary until onions are soft and caramelized, about 20 minutes.

Place flatbread on a sprayed cookie sheet. Top flatbread with crumbled goat cheese, caramelized onions and pine nuts. Bake for 15 minutes.

Meanwhile, in a small bowl, combine arugula, balsamic and 1 tablespoon olive oil and mix well. Season with salt and pepper.

Top flatbread with chopped parsley. Slice flatbread in ½ and serve with the fresh arugula salad.

Recipe courtesy of Robin Simpson

Half-the-Pasta Lasagna

March 31st, 2011 § 0 comments § permalink

Makes 4 servings

Ingredients

1 small Italian eggplant
½ package of lasagna noodles (whole wheat if available)
1 egg
1 cup skim ricotta
1 cup kalamata olives, chopped
2 cloves garlic
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
2 tablespoons fresh thyme, leaves chopped
Salt & pepper
6 ounces fresh mozzarella, sliced
¼ cup parmesan cheese
2 cups tomato sauce
2 tablespoons olive oil

Directions

Preheat oven at 375ËšF. Slice eggplant lengthwise and brush with olive oil, salt & pepper. Bake for 15-20 minutes or until browned. Remove from oven and allow to cool.

Meanwhile, bring a large pot of salted water to a boil. Cook lasagna noodles for 4-5 minutes. Noodles should be undercooked. Drain and rinse with cold water to shock.

In a medium sized bowl, beat egg and add in ricotta, kalamata olives, garlic, chopped basil, parsley and thyme. Season with salt and pepper and combine.

Take a loaf pan and line with parchment paper. Layer lasagna as follows: A spoonful of sauce followed by one layer of noodles, ricotta mixture, eggplant slices, mozzarella slices, and a spoonful of tomato
Repeat until finished and top with parmesan cheese and a drizzle of olive oil.

Cover loaf pan with foil and bake for 30 minutes. Take out of oven, remove foil and continue to bake for 5-10 or until browned on top.

Remove from pan by lifting parchment. Slice into 4 equal slices and serve over a spoonful of sauce.

Tip: Use sauce sparingly, otherwise lasagna can become watery.

Recipe courtesy of Robin Simpson

Not Your Mama’s Fried Chicken

March 31st, 2011 § 0 comments § permalink

4 servings

Ingredients

1 egg
2 tablespoons fresh thyme, leaves chopped
1 teaspoon paprika
1 teaspoon water
Salt & pepper
½ cup sliced almonds
¼ cup whole wheat breadcrumbs
3 tablespoons whole wheat flour
8 chicken tenders
¼ cup Dijon mustard
3 tablespoons honey
Juice of 1 lemon
Cooking spray

Directions

Preheat oven at 375˚F. For three step breading procedure, in a bowl, combine 1 egg, ½ of the thyme, water, paprika, salt and pepper and set aside. Combine sliced almonds and breadcrumbs on a separate plate. And then place whole wheat flour on another plate.

Season chicken tenders with salt and pepper, then place in whole wheat flour, egg mixture and then breadcrumb and almond mixture. Place on a sprayed cookie sheet and bake for 20 minutes or until golden brown.

Meanwhile, in a small mixing bowl, whisk together the Dijon, honey, lemon juice and the rest of the thyme. Serve 3 tenders per person with 3 tablespoons of sauce.

Tip: This is a strong mustard flavored sauce. To adjust for children’s pallets, use 4 tablespoons Dijon, ½ lemon juiced, and 4 tablespoons honey.

Recipe courtesy of Robin Simpson

Turkey Meatloaf and Whipped Celery Root “Potatoes”

March 31st, 2011 § 0 comments § permalink

6 servings

Ingredients

3 eggs
1 ½ lb ground lean turkey
¼ cup whole wheat bread crumbs
½ yellow onion, chopped
2 ribs of celery, chopped
2 cloves garlic, chopped fine
1 teaspoon celery salt
2 tablespoons fresh thyme, leaves chopped
¼ cup fresh parsley, chopped
3 tablespoons ketchup
1 celery root, peeled and chopped
4 cups of chicken or vegetable stock
¼ cup milk
1 teaspoon butter
Salt & pepper

Directions

Preheat oven at 375˚F. In a large mixing bowl beat the eggs and add ground turkey, breadcrumbs, onion, celery, garlic, celery salt, thyme and ½ of the fresh parsley. Mix with hands. Spray a muffin tin with cooking spray. Spoon in turkey mixture, slightly overfilling hole. Brush meatloaf’s with ketchup and bake for 25 minutes.

Bring stock to a boil and add diced celery root. Once fork tender, drain celery root and return to pot, add milk and butter, and then whip till creamy. Add in the rest of the chopped parsley and fold together with a spoon.

Serve ½ cup of celery root with 1 turkey meatloaf muffin.

Recipe courtesy of Robin Simpson

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