Thursday, August 9, 2007

Eggplant Balsamic Pasta Shells

  • 1 medium sized eggplant, diced
  • 3 roma tomatoes, diced
  • 1 large can tomato puree/chunks
  • 2 cloves garlic, diced
  • 1 onion, chopped
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1/2 Tbsp chili flakes (optional)
  • good dash of sea salt (Maldon)
  • Pasta shells enough for 2

1. Cook pasta as directed on package. When done, strain and dish out into separate bowls/plates.
2. Saute garlic, onion, and eggplant in olive oil until eggplant is tender. Sprinkle with sea salt. Add tomatoes, balsamic vinegar, chili flakes, and freshly cracked black pepper to taste.
3. Cook on low heat until the eggplant turns to "mush" and sauce is thick. Should take approximately 20 minutes or more. Spoon on top of cooked pasta.
4. Sprinkle with oregano and parmesan if desired. Serve hot.

Robyn's notes: simple and quick.

Wednesday, August 8, 2007

How to Cook Shredded Chicken

This is absolutely the simplest way to do this, a total cheater version, probably, but it works

  • chicken breast halves (1 per C of cooked chicken needed)
  • chicken broth

Combine ingredients in a small pan (or larger if recipe is multiplied). Bring to a boil, reduce heat to a low simmer, cover, and cook until chicken is cooked through, about twenty minutes.

Remove chicken from broth. When it is cool enough to handle, shred chicken with fork. Strain broth for other use if desired.

Apricot Chicken Farfalle

  • 1/4 C dried apricots, cut into thin strips
  • 4 1/2 tsp sherry or reduced-sodium chicken broth
  • 1 C uncooked bowtie pasta
  • 1/4 C chopped fresh mushrooms
  • 1 1/2 tsp olive oil
  • 2 garlic cloves, minced
  • 1 C shredded cooked chicken breast
  • 1/2 C heavy whipping cream
  • 2 1/4 tsp reduced-sodium soy sauce
  • 1/4 C crumbled Gorgonzola cheese
  • 1/4 C slivered almonds, toasted
  • 1 green onion, chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper

1. In a small saucepan, bring apricots and sherry or broth to a boil. Reduce heat, simmer, uncovered, for 3 minutes or until apricots are tender. Cool.
2. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; saute 1 minute longer. Reduce heat to medium. Add the chicken, cream, and soy sauce; cook and stir for 5 minutes.
3. Remove from heat. Stir in the cheese, almonds, onion, salt, pepper and apricots. Drain pasta, toss with chicken mixture.

Nutritional Information: Calories 561; Fat 26g; Saturated Fat 10g; Cholesterol 139mg; Sodium 835mg; Carbohydrate 31g; Fiber 4g; Protein 47g

Tuesday, August 7, 2007

Greek Salad Pitas

  • 2/3 C chopped seeded cucumber
  • 2/3 C chopped sweet red pepper
  • 2/3 C chopped tomato
  • 2/3 C chopped zucchini
  • 1/4 C crumbled feta cheese
  • 2 Tbsp chopped ripe olives
  • 2 tsp red wine vinegar
  • 2 tsp lemon juice
  • 3/4 tsp dried oregano
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 4 lettuce leaves
  • 2 pita breads, halved
1. In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese, and olives.
2. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.

Nutritional Information: Calories 255; Fat 4g; Saturated Fat 2g; Cholesterol 8mg; Sodium 688mg; Carbohydrate 45g; Fiber 5g; Protein 10g

Chilled Avocado Soup

  • 1 medium ripe avocado, peeled, halved and pitted
  • 1 can (14.5 oz) reduced sodium chicken broth
  • 1/2 C reduced-fat sour cream
  • 1 green onion, chopped
  • 1 1/2 tsp minced fresh cilantro
  • 1/8 tsp salt
  • 1/8 tsp ground cumin
  • dash cayenne pepper
  • dash pepper

1. In a blender, process avocado until smooth. While processing, gradually add broth; process until smooth. Add the remaining ingredients; cover and process until blended. Refrigerate for 1 hour or until chilled.

Makes 3 cups

Robyn's notes: this is very light and is best served alongside some bread or small sandwiches.  It's just not very substantial on its own.  It's difficult to get the avocado processed by itself, so I just give it a few bursts in the blender, then start adding the broth to really get it smooth.  It's greener than it looks in this picture, but still quite a light green.  I added a dollop of sour cream before serving.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Nutritional Information: Calories 125; Fat 10g; Saturated Fat 3g; Cholesterol 10mg; Sodium 371mg; Carbohydrate 6g; Fiber 2g; Protein 4g