Sunday, August 26, 2012

Tomato Tart

D made this.  He subbed bacon for the olives, because I don't like olives.  It was good.  We would have again.

Tomato Tart 

Yield: Serves 8 (serving size: 1 tart slice and 2 tablespoons cherry tomato mixture)
Hands-on:20 Minutes
Total:1 Hour, 5 Minutes

1/2 (14.1-ounce) package refrigerated pie dough
Cooking spray
2.5 ounces fontina cheese, shredded (about 2/3 cup)
1/2 cup pitted kalamata olives, chopped  (used 3 slices of bacon)
1/3 cup sliced shallots
3 heirloom tomatoes, seeded and cut into 1/2-inch-thick slices
3 tablespoons all-purpose flour
1 tablespoon cornmeal
1 tablespoon thyme
1 teaspoon kosher salt, divided
1/2 teaspoon pepper
1 1/4 cups 2% reduced-fat milk
1 1/2 tablespoons grated Parmigiano-Reggiano
3 large eggs
2 tablespoons fresh basil leaves
1 cup cherry tomatoes, quartered

1. Preheat oven to 350°.
2. Roll dough to a 12-inch circle; press into a 9-inch deep-dish tart or springform pan coated with cooking spray. Sprinkle with fontina, olives, and shallots. Arrange half of tomato slices over shallots Combine flour, cornmeal, and thyme; sprinkle over tomatoes. Top with remaining tomato slices; sprinkle with 3/4 teaspoon salt and pepper.
3. Combine milk, Parmigiano-Reggiano, and eggs; pour into pan. Bake at 350° for 40 minutes or until set; let stand 10 minutes. Top with basil.
4. Combine 1/4 teaspoon salt and cherry tomatoes. Slice tart; serve with cherry tomatoes.

Nutritional Information
Calories: 244; Fat: 13.9g; Saturated fat: 6g; Monounsaturated fat: 5.1g; Polyunsaturated fat: 2.4g; Protein: 8.9g; Carbohydrate: 22.7g; Fiber: 1.6g; Cholesterol: 96mg; Iron: 1.1mg; Sodium: 596mg; Calcium: 134mg

Cooking Light AUGUST 2012

Sesame Chicken and Noodles in Mushroom Broth

So we both liked part of this...the bok choy needs to be slices.  It was just too big and seemed weird.  We can never find Chinese-style Noodles, so D used 2 packs of Ramen without the seasoning packets. Besides the Bok Choy it was very good. Would have again.

Sesame Chicken and Noodles in Mushroom Broth  
Yield: Serves 4

4 shiitake mushrooms
1 cup fat-free, lower-sodium chicken broth
1 cup water
4 teaspoons lower-sodium soy sauce
2 teaspoons fish sauce
2 garlic cloves, crushed
1 (2-inch) piece fresh ginger, sliced
1 serrano chile, thinly sliced
1 quart water
2 cups uncooked fresh Chinese-style noodles
1 pound chicken cutlets
1/4 teaspoon freshly ground black pepper
1/3 cup toasted sesame seeds
2 teaspoons sesame oil
4 baby bok choy, cut in half lengthwise
1/2 cup (1/4-inch-thick) slices red bell pepper
1 lime, cut into 8 wedges

1. Remove mushroom stems. Thinly slice caps; set caps aside. Bring stems, broth, and next 6 ingredients to a boil in a saucepan. Remove pan from heat.
2. Bring 1 quart of water to a boil in a large saucepan. Add noodles; cook 3 minutes or until done. Drain.
3. Sprinkle chicken with black pepper. Place seeds in a dish. Press seeds into both sides of chicken. Heat a nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan. Add bok choy, cut sides down; cook 3 minutes or until browned. Add reserved mushroom slices and bell pepper. Strain broth mixture through a sieve into pan; cover and cook 2 minutes. Remove vegetables with a slotted spoon.
4. Thinly slice chicken. Place 1/2 cup noodles, about 1/4 cup vegetables, and 4 ounces chicken into 4 shallow bowls. Spoon 1/4 cup broth mixture over each. Garnish each with two lime wedges.

Nutritional Information 
Calories: 338; Fat: 9.2g; Saturated fat: 1.5g; Monounsaturated fat: 3.2g; Polyunsaturated fat: 3.6g; Protein: 34g; Carbohydrate: 29.5g; Fiber: 4.2g; Cholesterol: 71mg; Iron: 3.6mg; Sodium: 795mg; Calcium: 65mg

Cooking Light AUGUST 2012 

Baked Rigatoni with Spinach, Ricotta, and Fontina

So I was supposed to make this, but D did instead.  It was pretty good.  Large portions (we had 6 servings).  It would be better with Italian Sausage....will try it with that the next time.

Baked Rigatoni with Spinach, Ricotta, and Fontina 

A quick take on spinach and ricotta cannelloni, this baked pasta is fast because there's nothing to stuff. The filling is simply tossed with cooked rigatoni that's then topped with fontina and baked to a golden brown.
YIELD: 4 (we had 6)
COURSE: Main Dishes

1 pound rigatoni
3 tablespoons olive oil
1 10- ounces package frozen spinach, thawed
2 cups (about 1 pound) ricotta  (used 15 oz part skim)
5 tablespoons grated Parmesan (used shredded)
1/2 teaspoon grated nutmeg
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
6 ounces fontina, grated (about 1 1/2 cups)  (used Italian Blend)

1. Heat the oven to 450°. Oil a 9-by-13-inch baking dish.
2. In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
3. Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.
4. Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.

Variation: You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.

Food & Wine JANUARY 1998

Nutritional Information 
from My Fitness Pal for 6 servings (using below ingredients)
Calories: 567; Carbs: 61; Fat: Carbs: 23; Protein: 28; Sodium: 651; Fiber: 3

Ronzoni - Rigatoni, Edited, 16 oz dry
Oil - Olive, 3 tablespoon
Kroger - Frozen Chopped Spinach (12 oz Package)
Aldi Priano - Parmesan Cheese - Freshly Shredded, 0.31 cup
Spices - Nutmeg, ground, 0.5 tsp
Morton - Iodized Table Salt, 3/4 tsp
Spices - Pepper, black, 0.25 tsp
Kroger - Italian Blend Shredded Cheese, 1.5 cup
Kroger - Ricotta Cheese Part Skim, 1 container (1 4/5 cup (62g) ea.)