February 22, recipe, GNOCCHI WITH BROCCOLINI & MUSHROOMS (tested April 14, 2015, Valentine's Day)

February 22, recipeGNOCCHI WITH
BROCCOLINI & MUSHROOMS
(4 servings down to 2)
THIS IS REALLY YUMMY,
ESPECIALLY WITH THE REVISION.

MY REVISION:
Bring the water to a boil. While you are doing that 
throw a few whole garlic cloves in a black frying pan 
with the broccolini (about 5 stems), 
an equal amount of mushrooms coarsely chopped. 
I like to dry roast my vegetables and 
add the EVOO at the end to taste. Forget the salt!!!!

When the water comes to a boil, 
throw in as much gnocchi as you want to eat, 
about 10 or 12, i.e. a handful. Turn the timer on 
for 4 minutes, and then remove with a hand strainer, 
easier than the whole colander thing. 
Let it drain for a minute. 
Then toss that into the pan and stir it around, 
like let it toast a little. Sprinkle on a little crushed pepper. 

Meanwhile throw in the chicken broth, about a cup, 
if you don't have broth use can use a few bits of chicken 
and the broth from the potato gnocchi.  
(I use the bits and pieces and the drippings 
left over from a rotisserie type chicken I baked 
and used for the asian chicken salad, some tacos, 
and the greek style chicken dish I ate yesterday).

Let it reduce and plate it with a little of the broth, mmmmmmmmmmmmm.

Ingredients
3 Tbsp EVOO
12 oz assorted mushrooms (if including shiitakes, discard stems) or white mushrooms, sliced
1 tsp salt
1Tbsp minced garlic
1 cup fat-free chicken broth
2 bunches broccolini (about 1 lb) ends trimmed, halved crosswise
1/2 tsp crushed red pepper
1 bag (16 oz) frozen potato gnocchi
garnish grated parmesan

Directions
Bring a large pot of lightly salted water to a boil.

Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add mushrooms and, stirring occasionally, cool 4to 5 minutes until tender (mushrooms will release their liquid). Increase heat to medium-high, add salt and cook 4 to 5 minutes until liquid evaporates and mushrooms are golden brown. Remove to serving bowl. Reduce heat to medium.Heat remaining 2 Tbsp oil and garlic in skillet about 1 minute or  until garlic is fragrant. Add brother, broccolini and crushed red pepper' cover and simmer 8 to 10 minutes until stems are tender.

Meanwhile, add gnocchi to pot; cover just until water returns to a boil. Uncover; cook as package directs. Drain, add to serving bowl along with broccolini; toss to mix. Sprinkle servings with Parmesan.

431 calories, fiber 6 grams

February 16, recipe, RIGATONI BOLOGNESE

February 16, recipe
RIGATONI BOLOGNESE (6 servings)


Ingredients
1 box (1 lb) rigatoni pasta
2 medium carrots (4 oz), halved
1 medium onion (6 oz), quartered
1 pkg (8 or 10 oz) while mushrooms
2 cloves garlic, peeled
2 tsp EVOO
3 links italian turkey sausage (about 10 oz), casings removed
1/2 tsp crushed romsemary
1/4 tsp each salt and pepper
1/2 cup white wine (optional)
1 can (28 oz) crushed tomatoes in thick puree

Directions
Cook pasta in a large pot of salted boiling water as box directs. Meanwhile, put carrots, onion, mushroom and garlic in a food processor; pulse until finely chopped.

Heat oil in a large nonstick skillet over medium-high heat. Saute chopped vegetables 6 minutes.

Add turkey sausage and cook, breaking up clumps, 4 minutes or until no longer pink. Stir in rosemary, salt, pepper and wine, if using; boil 1 minute.

Stir in crushed tomatoes, reduce heat and simmer, covered, 5 minutes. Spoon over drained pasta.

calories 460, fiber 5 grams

22. MOO SHU PORK PIZZA

22. MOO SHU PORK PIZZA

Ingredients

8 seven to eight inch flour tortillas

2 tsp oil
1 pork tenderloin about 12 oz, trimmed of excess fat, cut crosswise in thin slices, then cut in 1/2
1 tbsp each minced fresh garlic and ginger
4 oz shiitake mushrooms (discard stems) or white mushroom, sliced
4 cups cole slaw mix
7 oz baby corn, ears cut 1/2 lengthwise
1/3 cup seasoned rice-wine vinegar
1/2 cup hoisin sauce
garnish, sliced radishes and scallions

Directions

Heat oven to 425 F place tortillas in a single layer on 2 large baking sheets

Meanwhile, heat 1 tsp oil in large nonstick skillet over medium-high heat. Add half the pork, garlic and ginger. Stir fry one to 1 1/2 minutes until pork is cooked through. Transfer to a bowl. Repeat with remaining oil, pork, garlic and ginger.

Bake tortillas 4 to 5 minutes until tinged with brown.

Meanwhile, add mushrooms to any drippings in skillet and stir-fry 2 minutes, or until lightly browned and tender. Add colesqaw mix, corn and vinegar; stir fry 1 to 2 minutes until cabbage wilts. Stir in pork mixture, removed skillet from heat.

Removed tortillas to a wire rack (they'll get crisp)  Spread with hoisin sauce and top with pork mixture, sprinkle with radishes and scallions. serve immediately

calories 440, fiber 4 grams. 

15. PIEROGIES

15. PIEROGIES

Ingredients

2 pkg frozen potato-onion pierogies
4 Tbsp butter
10 ox button mushrooms, sliced
1 medium onion, chopped
2 Tbsp sour cream

Directions

Side suggestion: mixed greens and tomato salad

Cook pierogies according to package directions for boiling.

Removed pierogies from heat and strain. In a medium skillet, heat 2 Tbsp butter. Add sliced mushrooms and stir until coated with butter.

Add chopped onion to the skillet and saute until onion is soft and mushrooms begin to give up their liquid. REmove the skillet from heat, add sour cream and stir until just combined.

In another skillet, heat remaining 2 Tbsp butter. Add the cooked pierogies to the skillet and saute until browned. Transfer pierogies to a serving platter and spoon mushroom sauce on top.

4 servings, per serving calories: 578  fiber 3 grams.