Pasta in Eggplant and Tomato Sauce

from www.tastingtable.com  9/26/14

Pasta alla Norma

This classic pasta dish from Sicily is one of the easiest and most satisfying. Made with toasted garlic, fried eggplant, tomatoes, basil and a dusting of Grana Padano, it's everyday Italian comfort food at its best.

To learn more, read "Nightshade Delight."
Pasta alla Norma
Recipe adapted from Joe Pasqualetto, Rucola, Brooklyn, NY
Yield: 4 servings

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

INGREDIENTS
1/3 cup extra-virgin olive oil

4 cloves garlic, very thinly sliced

2 medium eggplants, cut into ½-inch cubes (about 2 cups)

1 28-ounce can whole peeled San Marzano tomatoes, drained and diced

1 cup cherry tomatoes, halved

Salt, to taste

1 pound short-cut pasta, (such as caserecci or campanelle)

1 cup packed basil leaves, torn

½ teaspoon crushed red pepper flakes

4 ounces Grana Padano or ricotta salata, grated

DIRECTIONS
1. Add the olive oil to a large sauté pan set over medium heat. When the oil is hot, add the garlic and cook, stirring constantly until the garlic is toasted, about 2 minutes. Add the eggplant and cook, stirring occasionally until almost tender, about 10 minutes. Add tomatoes, season with salt, and cook until the tomatoes just begin to break down, about 8 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 7 minutes. Drain pasta and transfer to the tomato sauce and toss with half the basil and red pepper flakes to combine. Simmer until the pasta has soaked a bit of the sauce and the basil has wilted, about 3 minutes. Transfer to a platter and serve with remaining basil and garnish with Grana Padano.



Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/17964/How_to_Make_Pasta_alla_Norma.htm#ixzz3ERHSVAyb

Asian Inspired Tabouli Salad

Adapted from website www.wholegrainscouncil.org, courtesy of Sunnyland Mills

The secret to this bright and tangy salad is the unusual (but easy to make!) dressing. I increased the lemon to give it a bit of a zing.You can make all sorts of great salads with whole grains, vegetables, and a quick dressing.  With this recipe, bulgur just became my favorite grain.  It is very high in protein, and so easy to cook.  Like couscous, once you bring it to a boil, you remove it from the heat and let it absorb the water.  No worries about overcooking or sticking to the pot - unless, like me, you forget to pay attention when it comes to a boil.  Oh well!

Ingredients:

1/2 cup #3 coarse bulgur
1 cup water
1 16-ounce (1 pound) bag of frozen Asian vegetables (or stir-fry mix) - used 1 cup frozen peas plus 1 red pepper and 1 yellow pepper diced.

Dressing:
1/2 teaspoon honey
1 Tablespoon olive oil
1 teaspoon soy sauce
4 teaspoons lemon juice
2 teaspoons dried cilantro - I don't think dried cilantro has any taste, so I used about 2 Tbsp chopped          cilantro
1 teaspoon ground ginger (I tried fresh grated ginger instead, but the ground ginger does better here)
Kosher salt and fresh ground pepper

Directions:
1. In a small saucepan, bring the bulgur and water to a boil. Remove from heat, cover and let sit for 25 minutes until all the liquid is absorbed.

2. Place the bag of frozen vegetables in a microwave safe dish and cook until defrosted but not hot. I combined the frozen and fresh as noted above and put them all in the microwave 'defrost' mode for a few minutes.

2. In a large bowl, add the honey, olive oil, soy sauce, lemon juice, cilantro, ginger, 2 pinches of salt and some cracked black pepper. Whisk together. Add the vegetables and the bulgur. Stir well to coat everything in the dressing. Chill in the refrigerator until ready to eat.

Nutrition facts per serving: Calories: 180, Fat: 6g, Saturated Fat: 2g, Sodium: 400mg, Carbohydrate:36g, Fiber: 8g, Protein: 7g

Slow Cooker Three Bean CHile

Ingredients

1 3/4 cups organic vegetable broth
1 cup chopped onion $
1/4 cup chopped seeded jalapeño pepper (2 peppers)
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
1/2 teaspoon salt $
2 garlic cloves, minced
2 (15-ounce) cans no-salt-added black beans, rinsed and drained $
2 (14.5-ounce) cans diced tomatoes, undrained $
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained $
1/2 cup reduced-fat sour cream $
2 ounces shredded Monterey Jack cheese with jalapeño peppers (about 1/2 cup)
1/4 cup chopped fresh cilantro $


Preparation

1. Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
2. Ladle soup into bowls; top with sour cream, cheese, and cilantro.
Cooking Light Slow Cooker Tonight, Oxmoor House
2012

Slow Cooker Tofu and Chickpea Curry

Recipe from
Oxmoor House

Nutritional Information
Amount per serving
Calories: 328
Calories from fat: 0.0%
Fat: 7g
Saturated fat: 1.4g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 2.8g
Protein: 12.8g
Carbohydrate: 53.8g
Fiber: 6.7g
Cholesterol: 0.0mg
Iron: 3.7mg
Sodium: 627mg
Calcium: 112mg

Ingredients:
2 cups (3/4-inch) cubed peeled sweet potato $
2 cups small cauliflower florets $
1 cup chopped onion $
1 tablespoon Madras curry powder
1 tablespoon brown sugar
1 tablespoon grated peeled fresh ginger
1 1/4 teaspoons salt $
2 garlic cloves, minced
1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained $
1 (13.5-ounce) can light coconut milk $
1 (14-ounce) package extra-firm tofu, drained
1 tablespoon canola oil $
3 cups hot cooked rice $
3 tablespoons chopped fresh cilantro $
Freshly ground black pepper (optional)

Preparation

1. Place first 11 ingredients in a 4-quart electric slow cooker; stir well. Cover and cook on LOW for 5 1/2 hours or until vegetables are tender.
2. Place tofu on several layers of paper towels; cover with additional paper towels. Press to absorb excess moisture; cut into 1/2-inch cubes.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu; cook 8 to 10 minutes or until browned, turning with a spatula. Stir into vegetable mixture in slow cooker. Cover and cook on LOW for 30 minutes.
4. Spoon rice into bowls. Ladle curry evenly over rice. Sprinkle with cilantro and, if desired, black pepper.


Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Slow Cooker Tonight, Oxmoor House

Scrambled Eggs with Sweet Potato Hash

Healthy Recipes: Scrambled Eggs with Sweet Potato Hash

This is an easy breakfast that you and your kids can make together

Kate Sherwood • September 11, 2014
Posted in Healthy Recipes.


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from nutrition action.com

Sweet potatoes are hard to cut because they are so firm but a few minutes in the microwave will soften them enough to cut easily and finish cooking fast. If you want more than 1 egg, mix egg whites or some crumbled firm tofu into your whole egg. You can find cartons of egg whites in the refrigerated section near the eggs.

Act now to download your FREE copy of Healthy Recipes: Salads that are Good for You without cost or obligation.

Ingredients:
1 small sweet potato (about 1⁄3 lb.), peeled
1 tsp. extra-virgin olive oil
¾ cup chopped bell pepper
¼ cup chopped onion or scallion
1 whole egg
1 Tbs. non-fat or low-fat milk
1⁄16 tsp. kosher salt

Directions:
• Microwave the potato for 3 minutes then run under cold water to cool.
• Cut the potato into cubes. ln a small, nonstick skillet, heat the oil over medium heat. Sauté the potato, peppers and onions until potatoes are tender, 3-5 minutes.
• In a bowl, whisk the eggs, milk and salt together.
• Move the sweet potato, pepper and onion onto a plate.
• Pour the egg into the skillet and stir constantly with a wooden spoon or rubber spatula until the eggs are hot and clump together.

Nutrition Information:
Calories: 280
Fat: 10 g
Saturated Fat: 2.5 g
Protein: 10 g
Carbohydrates: 38 g
Fiber: 7 g
Sodium: 270 mg

Lime Cilantro Vinaigrette

From ingredients that Jackie suggested based on info from a restaurant where she tried something like this - if that makes any sense.  You've gotta love cilantro to like this one.  It was very good on a green salad with shredded carrots and beets, and some avocado -- from Brendon's favorite, Don Pollo.

Ingredients:
1/4 cup rice vinegar, unseasoned
1/4 cup white wine vinegar
2 Tbsp canola oil
1/3 cup loosely packed cilantro
1 1/2 tsp sugar (or a little more)
juice of 1 small lime
Zest of 1/2 small lime
pinch of salt

Directions:
Puree all ingredients in blender, adjust to taste