Our Recent Posts

Tags

This Week's Healthy Recipes

Meal #1

Pasta with Fresh Tomatoes and Corn

Recipe by:SimmiG

"This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti."

Ingredients

On

8 ounces pasta

4 tablespoons olive oil

2 tablespoons red wine vinegar

1/2 cup whole corn kernels, cooked

4 tomatoes, chopped

1/2 cup chopped green onions

1 teaspoon dried basil

salt to taste

ground black pepper to taste

1 tablespoon grated Parmesan cheese

2 teaspoons chopped fresh basil (optional)

Directions

Prep 20 m

Cook 10 m

Ready In 30 m

In a large pot with boiling salted water cook pasta until al dente. Drain.

Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.

Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

Black Grape, Blue Cheese and Thyme Flatbread

YOTAM OTTOLENGHI https://cooking.nytimes.com/recipes/1018966-black-grape-blue-cheese-and-thyme-flatbread

YIELD6 servings

TIME1 1/2 hours, plus rising time

Andrew Scrivani for The New York Times

Black grapes, such as Concords, come into season in the fall. The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note. I serve this for brunch, or before dinner with drinks.

For even more flavor and substance, add a scattering of Arugula and prosciutto on top.

INGREDIENTS

FOR THE DOUGH:

1 ½ cups/200 grams white bread flour

1 teaspoon instant dried yeast (fast-action yeast)

2 ½ tablespoons olive oil, more for oiling work surface

½ teaspoon kosher salt

FOR THE TOPPING:

1 ½ pounds/700 grams seedless black grapes, such as Concord

1 teaspoon ground star anise

1 teaspoon ground cinnamon

Freshly cut zest of 1 lemon, in strips

¼ cup/55 grams raw or demerara sugar

1 teaspoon cornstarch (cornflour)

3 ounces/80 grams mild, creamy blue cheese like Gorgonzola (dolcelatte type) or St. Agur, torn into 1/2-inch/1-centimeter pieces

1 tablespoon picked thyme leaves

PREPARATION

Make the dough: In a large bowl, combine the flour and yeast with 1 tablespoon of the oil and 1/2 teaspoon of salt. Add 1/2 cup/120 milliliters lukewarm water and, using a sturdy spatula, bring the mixture together until it forms a shaggy mass.

Transfer dough to a lightly oiled work surface and, with lightly oiled hands, knead for about five minutes, until soft and elastic. If it starts to stick to your work surface then just add a little bit more oil. Coat the dough ball very lightly in oil, transfer to a clean bowl, cover with a slightly damp cloth and leave in a warm spot for about 1 hour, until nearly doubled in size.

While the dough is rising, make the topping: In a large sauté pan over medium-high heat, combine the grapes, 1/2 teaspoon star anise, 1/2 teaspoon cinnamon, 1 cup/240 milliliters water, the lemon zest and sugar. Cook for 13 to 15 minutes, stirring frequently and gently smashing the grapes with the back of a spatula until the consistency is jammy and the grapes have softened and begin to burst. Discard the lemon zest and stir in the cornstarch. Remove from heat and set aside to cool for 30 minutes.

Heat oven to 500 degrees Fahrenheit/260 degrees Celsius.

Place a large, sturdy baking sheet in the oven to heat. (A thin pan can warp at this high temperature.) Lightly oil a work surface and, using a rolling pin, roll out the dough to form a roughly 11-by-15-inch/20-by-40-centimeter rectangle (a bit smaller than the sheet pan). Use your hands to press the dough so that the edges are slightly thicker than the rest of the dough, like a pizza, to prevent juices from spilling over.

Remove pan from oven, brush with 1 1/2 tablespoons of oil and lay the dough on top. Brush the edges of the dough with oil. Spoon the grape jam onto the center of the dough and spread outward, leaving a 3/4-inch/2-centimeter rim clear around the edges. Sprinkle with the remaining 1/2 teaspoon each of star anise and cinnamon. Bake for 12 to 15 minutes, or until crisp and browned.

Remove from the oven and immediately scatter the blue cheese evenly over the top so it starts to melt. Sprinkle with the thyme and let cool 10 minutes. Transfer to a cutting board and cut while still warm. Serve warm (preferably) or at room temperature.

GLAZED TURNIPS AND APPLES

https://leitesculinaria.com/106986/recipes-glazed-turnips-and-apples.html

Quick Glance

15 M

25 M

Serves 8

INGREDIENTS

3 sweet eating apples (about 22 oz), such as Jonagold, Cox’s Orange, or Ambrosia, unpeeled

1-pound turnips, peeled (about 3 medium turnips)

2 tablespoons unsalted butter (1 oz)

10 fresh thyme sprigs

2 to 3 tablespoons apple cider vinegar

Sea salt and freshly ground black pepper

DIRECTIONS

1. Cut the apples and turnips into wedges about 1/2 inch (1 cm) wide.

2. Melt the butter in a large skillet over medium heat. Add the turnips and thyme and cook, stirring occasionally, until golden but not yet tender, 5 to 10 minutes. Reduce the heat to medium-low, add the apples, salt and pepper to taste, and vinegar, and gently stir the apples and turnips to coat them.

3. Continue to cook, uncovered and stirring occasionally, until the apples and turnips are on the soft side of crisp tender, about 5 minutes. Season again with salt and pepper, if desired, and serve immediately.

Bloomin' Apples

https://www.delish.com/cooking/recipe-ideas/a54878/bloomin-apples-recipe/

YIELDS:4 SERVINGS

PREP TIME:0 HOURS 15 MINS

TOTAL TIME:1 HOUR 0 MINS

INGREDIENTS

Cooking spray

4 tbsp.

melted butter

1 tbsp.

packed brown sugar

1 tbsp.

granulated sugar

1/2 tsp.

ground cinnamon

4

apples

8

chewy caramel squares

Breyers Natural Vanilla ice cream, for serving

Caramel, for drizzling

GET INGREDIENTS Powered by Chicory

DIRECTIONS

FOR OVEN

Preheat oven to 375° and grease a medium baking dish with cooking spray. In a small bowl, whisk together butter, sugars, and cinnamon.

Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make two circular cuts in apple. Place apple cut side down on a cutting board and slice crosswise, being careful not to cut through the core.

Place cut apples in a small baking dish. Fill each apple with two caramel squares, then brush melted butter mixture on top. Bake until the apples are tender, about 30 minutes.

Serve warm with ice cream and drizzle with caramel.

FOR AIR FRYER

In a small bowl, whisk together butter, sugars, and cinnamon.

Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make two circular cuts in apple. Place apple cut side down on a cutting board and slice crosswise, being careful not to cut through the core.

Fill each apple with two caramel squares, then brush melted butter mixture on top. Place cut apples in basket of air fryer. Bake at 350° for 15 to 20 minutes.

Serve warm with ice cream and drizzle with caramel.

Meal#2

Vegetarian Chickpea Curry with Turnips

Recipe by:mia_bella84

"This is a great recipe if you don't want to fuss around in the kitchen. I discovered it one night when I wanted something packed with flavor, but wasn't willing to slave away in the kitchen. It's a meaty dish, with a hint of curry and cumin flavor. Serve on it's own or on some basmati rice. I hope you enjoy it as much as I do!"

Ingredients

2 tablespoons olive oil

1/2 onion, diced

2 cloves garlic, minced

1 tablespoon ground cumin

2 tablespoons curry powder

1 (15 ounce) can garbanzo beans (chickpeas), undrained

1/2 red bell pepper, diced

1/2 turnip, peeled and diced

1 cup corn kernels

1/2 (15 ounce) can tomato sauce

1 pinch crushed red pepper flakes (optional)

1 pinch salt

1 pinch cracked black pepper

Directions

Prep

25 m

Cook