July 14, 2010
Beginner Chef: Tomato and Olive Spread
Tomatoes are finally here! They took a little longer to grow this summer, but now they are ready to be chopped up and added to this dish!
Ingredients:
- 1 cup finely diced tomato
- 1/4 cup chopped black olives
- 1 clove garlic
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1/8 teaspoon salt
Stir all ingredients together and let stand for at least one hour.
Serve with crackers or bagel chips! Enjoy!
July 8, 2010
Beginner Chef: Cabbage Rolls
Here’s a new recipe I’m planning to try this weekend. I’ll probably modify it a bit because it seems to call for an unhealthy amount of cheese!
Ingredients:
- 1 large cabbage
- 2 cups cooked rice
- 1 cup mozzarella cheese
- 1 cup cheddar cheese
- 1 tomato
- 3 tablespoons minced fresh basil or thyme
1. Core cabbage and place in boiling water for 5 minutes.
2. Set aside and let leaves cool.
3. Stir rice, mozzarella cheese, and herbs together in a bowl.
4. Place 3 tablespoons in the center of the leaf and roll it up (fold the edges as you roll).
5. Preheat oven to 350. Place rolls in baking dish.
6. Sprinkle cheddar cheese on top.
7. Dice tomato and sprinkle pieces on top.
8. Bake for 10 min and serve immediately.
July 2, 2010
Beginner Chef: Honey-Fried Tofu
Tofu is SO incredibly delicious and good for you. Soy is filled with protein & helps you lose weight!
Ingredients:
- 1 lbs firm tofu, drain
- 2 tablespoons honey
- 1 tablespoon butter
- Salt to taste
1. Cut tofu into 1/2 inch cubes.
2. In a skillet, melt butter over medium-high heat. Add honey and stir in tofu.
3. Fry till golden on both sides. Add salt.
4. Serve with rice and vegetables!
July 1, 2010
Beginner Chef: Carrot Salad
This is a really simple side dish that adds some bright color to a meal!
Ingredients:
- 2 cups grated carrots
- 1/2 cup raisins
- 1 cup plain yogurt
Stir and serve! Simple!
June 23, 2010
Beginner Chef: Polenta
I’ve never made polenta, but I’d like to try. The first time I tasted it was at Cafe Bernardo shortly after finishing my first year of law school!
Basic Polenta
Serves 4
Ingredients:
- 2 1/2 cups water
- 3/4 cup polenta (yellow cornmeal)
- 1/2 teaspoon salt
- 1 tablespoon butter
1. In a 2-quart saucepan, stir together the water, polenta, and salt until there are no lumps.
2. Bring to a boil over medium-high heat, stir frequently. Reduce heat, simmer, stir constantly until the polenta leaves a clean path when you scrape the bottom of the pan (20 – 30 minutes).
3. Add the butter and stir till melted.
4. Serve immediately or place in a pan to cool for slicing.
June 18, 2010
Beginner Chef: Easy, Healthy Dinner
Autumn Brown Rice
Serves 4 to 6
Ingredients:
- 1 1/2 cups water
- 2/3 cups brown rice
- 3/4 cup peeled, diced butternut squash
- 3/4 cup chopped walnuts or pecans
- 1/2 cup chopped dried cranberries
- 2 tablespoons honey
- 1/4 teaspoon salt
1. In a 1 1/2 quart saucepan, bring the water to a boil over high heat. Add the rice and boil. Reduce heat to simmer, covered, for 35 minutes.
2. Add the squash; cover and simmer 10 minutes or until the water is absorbed and the rice and squash are tender.
3. Stir in the nuts, cranberries, honey, and salt.
