FLORIDA ORGANIC GIRL

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RECIPES

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What Is Organic?

Posted by Lea Romero on March 18, 2013 at 3:00 PM Comments comments (0)

What does “organic” mean?

Simply stated, organic produce and other ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones.

 

The USDA National Organic Program (NOP) defines organic as follows:

 

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.

 

How do I know if something is organic?

The USDA has identified for three categories of labeling organic products:

 

100% Organic: Made with 100% organic ingredients

 

Organic: Made with at least 95% organic ingredients

 

Made With Organic Ingredients: Made with a minimum of 70% organic ingredients with strict restrictions on the remaining 30% including no GMOs (genetically modified organisms)

 

Products with less than 70% organic ingredients may list organically produced ingredients on the side panel of the package, but may not make any organic claims on the front of the package.


Information from: www.Organic.org


Sweet Potato Biscuits with Honey Butter

Posted by Lea Romero on March 17, 2013 at 5:00 PM Comments comments (0)

Sweet Potato Biscuits with Honey Butter

Servings: Makes about 10 biscuits

Cook Time: 12 - 14 Minutes

Total Time: 30 Minutes


Ingredients


 

For the Biscuits

3/4 cup cooked mashed sweet potato (from one large sweet potato)

1/3 - 1/2 cup whole milk, as needed

1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

6 tablespoons cold unsalted butter, cut into small chunks

For the Honey Butter

1 stick (1/2 cup) unsalted butter, softened

2 tablespoons honey

1/4 teaspoon cinnamon

Instructions

 

For the Biscuits

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

In a small bowl, whisk together the mashed sweet potatoes and 1/3 cup milk. Set aside.

In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, baking powder and salt; process for a few seconds to mix. Add the chunks of cold butter, then pulse a few times until the mixture resembles coarse meal with some pea-size chunks of butter within. (If you don't have a food processor, this can be done by hand with a pastry cutter or your hands.)

Transfer the flour mixture to a medium bowl, then add the sweet potato mixture and fold gently to combine. Add the remaining 3 tablespoons milk a little at a time until the dough is just moistened and holds together (you may not need all of it).

Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 or 3 times with the palm of your hand until the mixture comes together. Pat the dough into a 3/4-inch round. Using a 2-1/2 inch-round biscuit cutter or glass, cut the dough into biscuits. Gently press the scraps into another round and cut out more biscuits. Place the biscuits onto the prepared baking sheet and bake until golden on the bottom and firm to the touch, 12-14 minutes. Serve warm with honey butter.

For the Honey Butter

In a small bowl, beat together the butter, honey and cinnamon.

Homemade Strawberry Fruit Roll-Ups

Posted by Lea Romero on March 17, 2013 at 3:50 PM Comments comments (0)

Homemade Strawberry Fruit Roll-Ups

 

1 pound strawberries, hulled

¾ cup (5¼ ounces) granulated sugar

1 tablespoon freshly squeezed lemon juice (from about ½ lemon)

 

Yield: 12 rolls, 5 by 5-inch size

 

Cut the strawberries in half or quarters, depending on size, and mash roughly with a potato masher in a large bowl. You should have about 2 cups mashed berries. Stir in the sugar and lemon juice and let sit at room temperature for 30 minutes to break down the berries slightly. Stir once or twice while they sit to dissolve the sugar.

 

Pour the strawberries and their natural syrup into a blender and blend for 1 minute, until a smooth purée forms. Pour into a high-sided pan or Dutch oven (the wider the better, to help the liquid evaporate evenly) and bring to a low boil over medium heat.

 

Cook for 20 to 25 minutes, stirring often. Visual cues are your best friend when you’re cooking fruit: the liquid will foam, then clarify as the bubbles slow and the purée thickens. At the final stage, the purée will be consistently thick and almost opaque, and it will “mound” slightly instead of immediately seeping back when pushed across the bottom of the pan with a spatula.

 

Preheat the oven to 175˚F. Line 2 rimmed baking sheets with parchment paper or Silpat liners.

 

Divide the cooked fruit between the baking sheets and use an offset or silicone spatula to spread evenly into as thin and wide a rectangle as possible. The jam should be no more than ⅛ inch thick but still as evenly opaque as you can manage; thinner, more translucent spots will harden into brittle.

 

Heat in the oven for 5 to 6 hours, or until the fruit feels slightly tacky but no longer sticky. The timing will depend on the humidity level; a rainy day makes for a longer set.

 

Transfer the parchment or Silpats to wire racks and cool completely then transfer the fruit leather to sheets of waxed paper large enough to leave overhang on all sides. Use kitchen shears to cut the fruit leather from each pan into 6 (5 by 5-inch) squares. Fold the extra waxed paper over the edges before rolling so they won’t fuse.

 

Store the Roll-Ups at room temperature in an airtight container for up to a week.

 

Baked Vegetable Lasagna

Posted by Lea Romero on March 17, 2013 at 2:40 PM Comments comments (0)

 

Ingredients

 

3 tablespoons olive oil, divided 

1/2 cup chopped white onion

2 garlic cloves, minced

1 teaspoon kosher salt, divided

1 teaspoon sugar 

1/4 teaspoon freshly ground black pepper, divided

1/4 teaspoon crushed red pepper

1 (28-ounce) can crushed tomatoes

1/2 cup chopped fresh basil

1 tablespoon chopped fresh oregano

1 cup ricotta cheese 

1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

1 (14-ounce) package water-packed firm tofu, drained

1 large egg, lightly beaten

1/2 cup thinly sliced green onions

3 cups finely chopped red bell pepper (about 2 medium) 

2 medium zucchini, quartered lengthwise and thinly sliced (about 3 cups) 

1/3 cup finely chopped fresh parsley

Cooking spray 

12 cooked lasagna noodles

3/4 cup (3 ounces) shredded part-skim mozzarella cheese 


Preparation

 

1. Preheat oven to 375°.

2. Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add white onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute or until golden. Add 1/2 teaspoon salt, sugar, 1/8 teaspoon black pepper, crushed red pepper, and tomatoes. Cover, reduce heat to low, and simmer 15 minutes or until thoroughly heated. Remove from heat; stir in basil and oregano. Cool.

3. Combine ricotta, Parmigiano-Reggiano, tofu, egg, and 1/4 teaspoon salt in a food processor; process for 10 seconds or until blended. Stir in green onions. Set aside.

4. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add bell pepper, zucchini, and remaining 1/4 teaspoon salt to pan; sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat; stir in parsley and remaining 1/8 teaspoon black pepper.

5. Spread 1/2 cup tomato mixture in the bottom of a 13 x 9–inch baking dish coated with cooking spray; top with 3 noodles. Spread 3/4 cup tomato mixture over noodles; top with 1 cup tofu mixture and 1 cup zucchini mixture. Repeat layers twice, ending with noodles. Spread remaining 3/4 cup tomato mixture over top. Bake at 375° for 35 minutes or until bubbly; top with mozzarella cheese. Bake an additional 5 minutes or until cheese melts. Let stand 10 minutes.

Tomato-Ricotta Spaghetti

Posted by Lea Romero on March 17, 2013 at 2:30 PM Comments comments (0)

Ingredients

 


2 pints cherry tomatoes, halved (about 4 cups) 

5 teaspoons extra-virgin olive oil, divided 

1/2 teaspoon salt, divided

8 ounces uncooked spaghetti

1/3 cup chopped fresh basil

1/4 teaspoon freshly ground black pepper

1/2 cup (2 ounces) ricotta salata cheese, crumbled 


Preparation

 

1. Preheat oven to 400°.

2. Place tomatoes on a foil-lined baking sheet. Drizzle with 1 teaspoon oil; sprinkle with 1/8 teaspoon salt. Bake at 400° for 20 minutes or until tomatoes collapse.

3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid. Return pasta and reserved liquid to pan; stir in tomatoes, remaining 4 teaspoons oil, remaining 3/8 teaspoon salt, basil, pepper, and cheese. Toss well. Serve immediately.


From:http://www.myrecipes.com/recipe/tomato-ricotta-spaghetti-10000001879990/

Tofu Fried Rice

Posted by Lea Romero on March 17, 2013 at 2:30 PM Comments comments (0)

The tofu takes on the tastes from the fried rice. It's a great way to get your proteins!!


Ingredients

 

2 cups uncooked instant rice

2 tablespoons vegetable oil, divided 

1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes

2 large eggs, lightly beaten 

1 cup (1/2-inch-thick) slices green onions

1 cup frozen peas and carrots, thawed

4 garlic cloves, minced

1 teaspoon minced peeled fresh ginger

2 tablespoons sake (rice wine)

3 tablespoons low-sodium soy sauce

1 tablespoon hoisin sauce

1/2 teaspoon dark sesame oil

Thinly sliced green onions (optional)


Preparation

 

Cook rice according to package directions, omitting salt and fat.

While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.

While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions, if desired.

Note:

Using frozen peas and carrots plus bottled minced garlic and ginger speeds up preparation of this simple Chinese standby. Keep any leftover sake tightly capped in the refrigerator for up to three weeks, or you can substitute a tablespoon of rice wine vinegar for the sake.


From: http://www.myrecipes.com/recipe/tofu-fried-rice-10000000689956/

Farro Risotto with Mushrooms

Posted by Lea Romero on March 17, 2013 at 2:25 PM Comments comments (0)

Ingredients

 


1 cup dried wild mushroom blend (about 1 ounce)

5 1/2 cups Mushroom Stock

2 tablespoons extra-virgin olive oil 

1 1/2 cups uncooked farro

1/2 cup finely chopped onion 

2 garlic cloves, minced

6 cups sliced cremini mushrooms (about 1 pound) 

3/4 teaspoon salt, divided

1/2 cup dry white wine 

1 teaspoon chopped fresh thyme

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

1/4 cup chopped fresh flat-leaf parsley

1/2 teaspoon freshly ground black pepper


Preparation

 

1. Place dried mushrooms in a medium bowl; cover with boiling water. Let stand 30 minutes or until tender; drain. Coarsely chop mushrooms.

2. Bring Mushroom Stock to a simmer in a small saucepan (do not boil). Keep stock warm over low heat.

3. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add farro and onion; cook 5 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add rehydrated mushrooms, cremini mushrooms, and 1/2 teaspoon salt; sauté 5 minutes or until cremini mushrooms are tender, stirring occasionally. Add wine and thyme; cook until liquid almost evaporates.

4. Add 1/2 cup stock to farro mixture; cook over medium heat 4 minutes or until the liquid is nearly absorbed, stirring occasionally. Add 4 1/2 cups stock, 1/2 cup at a time, stirring occasionally until each portion of stock is absorbed before adding the next (about 40 minutes total).

5. Add remaining 1/4 teaspoon salt, 1/2 cup stock, cheese, parsley, and pepper; stir until cheese melts.


From: http://www.myrecipes.com/recipe/farro-risotto-with-mushrooms-10000001932615/

Spinach Cheese Bake

Posted by Lea Romero on March 17, 2013 at 11:45 AM Comments comments (0)

Ingredients

1 tablespoon butter, melted 

Cooking spray 

2 (6-ounce) packages fresh baby spinach

1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese

3/4 cup (3 ounces) shredded Monterey Jack cheese 

1 1/3 cups all-purpose flour (about 5 3/4 ounces)

1 1/2 cups fat-free milk

1 cup egg substitute

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons Dijon mustard

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

1/8 teaspoon ground red pepper


Preparation

 

Preheat oven to 350°.

Pour the butter into the bottom of a 13 x 9-inch baking dish coated with cooking spray; tilt dish to coat. Place spinach evenly in bottom of dish; sprinkle evenly with cheeses.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended. Pour milk mixture over cheese. Bake at 350° for 40 minutes or until lightly browned. Serve immediately.


http://www.myrecipes.com/recipe/spinach-cheese-bake-10000001611735/

Roasted Red Pepper Spread Sandwiches

Posted by Lea Romero on March 17, 2013 at 11:35 AM Comments comments (0)

Ingredients

 


1/2 cup finely chopped seeded cucumber 

1 (7-ounce) bottle roasted red bell peppers, drained and finely chopped

3/4 cup (6 ounces) cream cheese, softened

1/3 cup (about 3 ounces) block-style cream cheese, softened

3 tablespoons minced red onion 

1/4 teaspoon salt

1 garlic clove, minced

8 (1 1/2-ounce) slices whole-grain bread 

8 romaine lettuce leaves 


Preparation

 

Spread cucumber and bell peppers onto several layers of heavy-duty paper towels; let stand 5 minutes to drain excess moisture. Scrape into a medium bowl using a rubber spatula. Add the cheeses, onion, salt, and garlic; stir with a fork until well blended. Spread about 1/2 cup cheese mixture over 4 bread slices; top each serving with 2 lettuce leaves and 1 bread slice.


From: http://www.myrecipes.com/recipe/roasted-red-pepper-spread-sandwiches-10000000642334/

Grilled Portobello, Bell Pepper and Goat Cheese Sandwiches

Posted by Lea Romero on March 17, 2013 at 11:05 AM Comments comments (0)

Ingredients

1/4 cup balsamic vinegar 

1 tablespoon olive oil 

1 garlic clove, minced

1 red bell pepper, cut in half and seeded 

1 yellow bell pepper, cut in half and seeded 

4 (4-inch) portobello mushroom caps 

Cooking spray 

1/3 cup chopped fresh basil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 (2-ounce) Kaiser rolls

1/2 cup (4 ounces) soft goat cheese

Preparation

 

1. Prepare grill to medium-high heat.

2. Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.

3. Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.

4. Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.

5. Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

Focaccia Sandwich with Spring Greens

Posted by Lea Romero on March 17, 2013 at 10:55 AM Comments comments (0)

Ingredients

 


Focaccia:

2 cups bread flour

1/2 teaspoon sugar 

1/4 teaspoon salt

1 package dry yeast (about 2 1/4 teaspoons)

3/4 cup very warm water (120° to 130°)

Cooking spray 

1/2 teaspoon olive oil 

1/3 cup (1 1/4-inch) julienne-cut green onions

1 tablespoon (1/4 ounce) grated fresh Parmesan cheese

1/4 teaspoon black pepper

Sandwich:

4 ounces provolone or Havarti cheese, thinly sliced

8 (1/4-inch-thick) slices tomato 

3 cups gourmet salad greens 

1/2 cup chopped green onions

2 tablespoons balsamic vinegar 

1 tablespoon olive oil 

1/4 teaspoon salt

1/8 teaspoon black pepper

Preparation

 

To prepare focaccia, lightly spoon flour into dry measuring cups; level with a knife. Place flour, sugar, salt, and yeast in a food processor; pulse 2 times or until blended. With processor running, slowly add very warm water through food chute; process until dough leaves sides of bowl and forms a ball. Process an additional 30 seconds. Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.

Punch dough down; let rest 5 minutes. Roll into a 13 x 9-inch rectangle on a lightly floured surface. Transfer dough to a 13 x 9-inch baking pan coated with cooking spray; brush 1/2 teaspoon oil over dough. Cover and let rise 30 minutes or until puffy.

Preheat oven to 400°.

Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or your fingertips. Sprinkle 1/3 cup green onions, Parmesan cheese, and 1/4 teaspoon pepper over dough, leaving a 1/2-inch border. Bake at 400° for 20 minutes or until lightly browned. Cool in pan on a wire rack.

To prepare sandwich, cut focaccia in half horizontally using a serrated knife; place bottom layer, cut side up, on a flat surface. Arrange provolone cheese and tomato slices over bottom layer; top with salad greens and 1/2 cup green onions. Combine balsamic vinegar and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle vinaigrette over salad green mixture; top with remaining focaccia layer. Gently press sandwich together; cut into 6 equal portions.


Recipe from: http://www.myrecipes.com/recipe/focaccia-sandwich-with-spring-greens-10000000222704/

Becoming Vegetarian

Posted by Lea Romero on March 16, 2013 at 4:00 PM Comments comments (0)

Becoming Vegetarian


People are intrigued by the thought of becoming vegetarian for many reasons. Some for the health reasons and some for green reasons. Wanting to leave a smaller carbon print on the earth. But whatever the reason, it's a great choice. It's not as scary as you think! 


Thankfully, there are a multitude of studies based on plant based diets and homes. An estimated 70% of all diseases are a result of diet. SEVENTY!!! A vegetarian diet reduces the risk of diabetes, cancer, high blood pressure, sleep apnea, hypertension, obesity and more!


If you switch from a traditional American diet to a vegetarian, plant based diet, you can enjoy 13 healthy, energy filled years to your life. 


Vegetables & Fibers such as dry beans, tofu, dark green vegetables such as kale, collards, broccolli and turnip greens give you a large and healthy dose of calcium. So if you're not a fan of dairy, this a great way to obtain the same, if not more, amounts of calcium for your body. 


People who consume a vegetarian diet have fewer episodes of constipation, diverticulitis, and hemmroids.


You'll save animals! Ten billion animals are slaughtered for our consumption each  year. Unlike farms in the past, our animals are now mistreated. Often shoved into small pens with no waste manager, poor diet and treated with horrible hormones and chemicals. We then eat those hormones and chemicals. YUCK!


You're saving more than the animals and nature. You're saving yourself. Start off slowly. Take away red meat first. Then begin with pork, Then chicken. I promise there are tons of options out there that can replace all those meals that are filled with meat. 


Local Farms

Posted by Lea Romero on March 16, 2013 at 3:20 PM Comments comments (0)

Don't know where to find local farms? Try the following websites. If your state is not listed, please let me know and I will personally find you local farms and farm stands. 


http://www.farmerdirect2you.com/farms-FL.aspx

http://www.pickyourown.org/FLwest.htm (make sure to call farms before going to make sure they're open and what they have available that day)

http://www.hillsboroughlife.com/produce-stands.asp



For my mother-in-law:

http://www.fruitstands.com/states/texas.htm



Veggie Kabobs with Curry Yogurt sauce

Posted by Lea Romero on March 7, 2013 at 7:50 AM Comments comments (0)

Ingredients

1 red or yellow pepper (cut in 1 inch cubes)

1 small red onion (peeled halved and cut in thick wedges)

1 medium zucchini (cut in half lengthwise and then into 6 equal pieces)

8 oyster mushrooms (or 6 medium button mushrooms, cleaned and trimmed)

1 lb extra firm tofu (cut in 3/4 inch cubes)

2 bunch scallion (cut in to 1 inch pieces)

2 tsp fresh ginger (minced)

1 tsp garlic (minced)

2 tsp curry powder

2 tbsp scallion green part

1⁄2 tsp salt

1 c Stonyfield Organic Whole Milk Plain Yogurt

 

Directions

1.Soak skewers.

2.Thread veggies and tofu onto either 6 or 12 skewers depending on length alternating colors and tastes.

3.Combine ginger, garlic, curry, scallions, salt and yogurt in a blender or food processor or using an immersion blender purée to a smooth consistency.

4.Use approx 1/2 the sauce as a marinade for the skewers.

5.Get your grill ready and when you have a good medium high heat going, brush grill clean and lightly oil.

6.Remove skewers from marinade and cook until nicely seared on both sides and tender, approx 4-5 minutes.

7.Use remaining sauce to drizzle over skewers before serving

Blueberry Yogurt Muffins

Posted by Lea Romero on March 6, 2013 at 1:15 PM Comments comments (0)

Use all the organic ingredients that you can so that you minimize your chemical intake!

Ingredients

2 c all-purpose flour

1 tsp baking soda

1 tsp baking powder

3⁄4 c sugar

1⁄2 tsp salt

1 tsp cinnamon

2 eggs

1 1⁄4 c Stonyfield Organic Low Fat Plain or Blueberry Yogurt

1⁄2 stick of butter (melted)

1 tbsp lemon zest (grated)

1 c blueberries (fresh or frozen)

Directions

1.Preheat the oven to 375°and butter the muffin tins.

2.In a small mixing bowl, stir together the flour, baking soda, baking powder and salt.

3.In another bowl, combine the sugar, yogurt, eggs, melted butter, cinnamon and lemon zest.

4.Beat until thoroughly mixed.

5.Add the dry ingredients and mix just until blended.

6.Do not over mix.

7.Gently fold in blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full.

8.These should bake for about 15 minutes, or until the tops are browned, and a toothpick inserted into the middle comes out clean.

9.When the muffins are done, let them cool in the pan.

10.Remove and serve warm.

.

Healthier Mac & Cheese

Posted by Lea Romero on March 5, 2013 at 12:15 AM Comments comments (0)

Pair this with a delicious spinach salad!! Or add veggies to this simple mac and cheese recipe. Make sure to eat your greens for the day!!

Ingredients

1 dash pepper

2 tbsp butter

1 tbsp flour

1 c elbow macaroni (cooked and drained)

1 c bread crumbs

2 c Stonyfield Organic Low Fat Plain Yogurt

2 c sharp cheddar cheese (shredded)

Directions

1.Preheat oven to 350°.

2.In a saucepan, melt 1 tablespoon of butter on medium heat, add flour and pepper and stir.

3.Add yogurt and lower temperature and cook until it reaches a slow boil.

4.Add cheese and stir until melted.

5.Stir in macaroni and transfer into casserole baking dish.

6.In a small bowl melt the remaining butter and stir in crushed bread crumbs.

7.Spread bread crumb topping over dish and cook uncovered for 30 minutes.

8.Let stand for 10 minutes before serving

Layered Vegetable Enchiladas

Posted by Lea Romero on March 3, 2013 at 6:00 PM Comments comments (0)

This recipe easily doubles to serve a crowd. Better yet, it reheats perfectly in the oven, so you won't be disappointed if you happen to have leftovers on hand.Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

2 cups frozen corn, thawed

1 cup frozen bell pepper strips, thawed

3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for garnish

1 1/2 tablespoon salt-free chili powder, divided

1 (15-ounce) can no-salt-added pinto or black beans, rinsed and drained

4 tablespoons chopped cilantro, divided

1 (15-ounce) can no-salt-added diced tomatoes*

8 ounces frozen leafy greens*, thawed

8 corn tortillas*

3/4 cup shredded part-skim mozzarella cheese (optional)

Preheat oven to 400ºF. In a large pot, combine corn, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili powder, tomatoes and greens and cook over medium-high heat until liquid is almost evaporated, about 10 minutes. Meanwhile, in a large bowl, mash beans with 2 tablespoons cilantro, and remaining 1/ tablespoon chili powder and 1 tablespoon lime juice.

 

Arrange four tortillas on a large parchment paper-lined baking sheet. Spread bean mixture evenly on tortillas. Top each with about 1/2 cup of the vegetable mixture and some cheese. Top with remaining tortillas, vegetables and cheese and bake until hot throughout and cheese is melted, about 15 minutes. Transfer to plates, garnish with remaining cilantro and lime wedges and serve.



Today's Recipe: Avocado Yogurt Dressing

Posted by Lea Romero on February 17, 2013 at 7:35 PM Comments comments (0)

1 avocado, peeled, seeded, and cut up

1 carton (8 ounce size) vanilla or plain yogurt

1/4 cup milk

1 1/2 tablespoon honey

1 teaspoon garlic powder

1/4 teaspoon black pepper, if desired

additional milk, as needed

 

 

directions:

In blender container or food processor bowl combine avocado, yogurt, milk, honey, garlic, and salt. Cover and blend or process until smooth. If necessary, stir in additional milk until of desired consistency. Cover and keep refrigerated until ready to use.

TODAY'S RECIPE: SKILLET TORTILLA PIZZA

Posted by Lea Romero on February 12, 2013 at 5:30 PM Comments comments (0)

SKILLET TORTILLA PIZZA


INGREDIENTS

Flour tortillas (about 8-inches diameter)

Grated mozzarella cheese

Tomato sauce

Fresh basil leaves, thinly sliced

METHOD

1 Heat a large cast iron skillet or griddle on medium high to high heat. Place a flour tortilla in the center of the skillet. When the tortillas begins to puff up or form air bubbles, flip it and turn the heat down to medium low. Pierce the air bubbles with a knife tip or the tines of a fork to deflate them a bit.

2 Sprinkle the top of the tortilla with a thin layer of grated mozzarella cheese. Once the cheese is about half-way melted, spoon on a thin layer of tomato sauce, using the back of the spoon to spread over the cheese. Sprinkle the top of the tomato sauce with a little more cheese.

 

3 Once the edges of the tortilla are browning, indicating that the bottom of the tortilla is getting nice and brown, remove the pan from the heat. Cover the top of the pan with a cover for about a minute or so, so the cheese on top can melt with the residual heat from the pan.

 

4 Sprinkle with fresh sliced basil. Remove to a plate and cut with a pizza cutting wheel or sharp knife.

 

Serve immediately.


TODAYS RECIPE: VEGETARIAN SHEPHERD'S PIE

Posted by Lea Romero on February 12, 2013 at 12:20 AM Comments comments (0)

Ingredients

3 small potatoes (3/4 pound)

2 cloves garlic, mincedsee savings

1/2 teaspoon dried basil, crushed  2 tablespoons margarine or butter

1/4 teaspoonsalt

2 to 4 tablespoonsmilk

1 medium onion, chopped (1/2 cup)

1medium carrot, sliced (1/2 cup)

1  tablespoon olive oil

1 15-ouncecan kidney beans, rinsed and drained

1 14-1/2-ouncecan whole tomatoes, drained and cut up

1 10-ouncepackage frozen whole kernel corn or mixed vegetables

1 8-ouncecan tomato sauce

1 teaspoonWorcestershire sauce

1/2 teaspoon sugar

1 cupshredded cheddar cheese (4 ounces)

Paprika (optional)

Directions

1. Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. In a small saucepan cook garlic and dried basil in margarine or butter for 15 seconds. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside.

2. For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. Stir in kidney beans, tomatoes, frozen vegetables, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.

3. Transfer vegetable mixture to an 8x8x2-inch square baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375 degree F. oven for 25 to 30 minutes or until heated through and cheese begins to brown. Makes 4 servings.


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