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Archive for September, 2007

Brushetta

I got this recipe from my Swaparooni buddy Assertagirl‘s recipe blog called Playing in the Dirt.

I used red onions instead, because I lurve red onions.

Here’s the lowdown.

For this recipe, you will need:

About six Roma tomatoes.
Half an onion. I used a red onion.
Two large sprigs of fresh basil.
A splash of extra virgin olive oil.
A clove of garlic, finely chopped.
Freshly ground pepper and salt, to taste.
A baguette or other bread that you like. I bought a multi-grain baguette.
Garlic spread (or just butter or margarine).
Freshly grated parmesan cheese, if desired.

DIRECTIONS:

Core and dice the six tomatoes.

Chop onions into pieces about the same size as the tomato dice. Add to the tomatoes.

Finely chop basil and add to the mix.

Finely chop the garlic and toss into the bowl. Add salt and pepper.

Drizzle some olive oil over the ingredients, and toss gently to combine.

Allow bruschetta to sit at room temperature for at least an hour to allow the flavours to combine.

Meanwhile, slice the baguette in half.

Spread garlic spread (or margarine) on each half.

Lightly toast the bread, and cut into individual serving sizes. Top each piece with the bruschetta mix and, if desired, freshly grated parmesan.

Bruschetta

Dee-lish!

Angella

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Ministrone

INGREDIENTS:

  • White wine
  • mushrooms
  • browned ground beef (or turkey)
  • 1 28-ounce can diced tomatoes
  • 1 32-ounce container chicken broth
  • 1 15-ounce can white beans (I use chick peas)
  • 1 15-ounce can kidney beans (optional)
  • 1 9 or 19 ounce package frozen green beans
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 5-ounce bag fresh spinach or 1 10-ounce box frozen spinach, thawed

DIRECTIONS:

  • Brown the ground beef and set aside
  • Simmer the mushrooms in the white wine until the mushrooms are tender.
  • Add the tomatoes and their liquid and bring to a simmer. Cook for 2 minutes.
  • Add the broth, white beans and kidney beans (if using) and bring to a simmer.
  • Add the green beans and cook until tender, about 3 minutes.
  • Add the salt, pepper, and cook until wilted.
  • Add the ground beef/turkey and simmer for a few minutes.

Any leftovers will freeze well. Can you tell that fall is here?

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INGREDIENTS:

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp table salt
  •  1/2 cup margaine
  • 1/2 cup white sugar
  • 1/4 cup brown sugar (can use Splenda brown sugar blend if you want)
  • 1 large egg
  • 2 tsp vanilla
  • 3/4 cup semi-swee, mini chocolate chips

DIRECTIONS:

  • Preheat oven to 350 F
  • In a medium bowl, whisk together the flour, baking soda and salt
  • Using an electric mixer (i.e. my sweet Kitchen aid, beat the margarine, sugar and brown sugar until well combined.  Add egg and vanilla and beat to combine.
  • Gradually add flour mixture and beat until blended.  Stir in chocolate chips.
  • Drop dough by tablespoons onto baking sheets.  Bake for approximately 10 minutes.

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Alfredo Sauce

INGREDIENTS:

  • 1/2 Cup Cream Cheese
  • 1 cup milk (0-2%)
  • 3 Tbsp freshly grated Parmesan cheese
  • 1 clove of garlic
  • 1 Tbsp pepper
  • 1/2 tsp salt
  • 3 Tbsp dry parsley or 1/2 cup fresh

Mix together in a saucepan and bring to a slow simmer.

Mmmmmm…

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