Chilled Spring Salad Gorgonzola

Tags

cherry tomatoes, chilled, cold, cucumbers, gorgonzola, Gorgonzola cheese, low carb, low fat, Low Sodium, raspberry dressing, salad, tomatoes, vegetarian

CHILLED SPRING SALAD GORGONZOLA

This is so simple to create and it may just be one of the tastiest, healthiest salads you’ve ever made!

INGREDIENTS  (Serves 4-6)

• 2 large cucumbers.
• 2 cups cherry tomatoes.
• 1 cup red onions, chopped.
• 3 medium sized avocados.
• 2 4oz. containers of Gorgonzola cheese crumbles.
• 1/2 cup Girard’s Raspberry Dressing.

DIRECTIONS

1. Chop cucumbers and red onion into small bite sized pieces and add to cherry tomatoes in a large salad bowl.
2. Add the Gorgonzola crumbles to vegetables.
3. Pour in the Raspberry dressing and mix ingredients thoroughly.
4. Chop avocados into small pieces and add them to the other ingredients last so as to keep them from getting too soft.
5. Serve immediately.

Loaded Cauliflower

Tags

Cauliflower, Loaded, low carb

LOADED CAULIFLOWER

*This is not my own recipe but that of a friend.

INGREDIENTS

1 large head of Cauliflower cut into bite size pieces (approx 6 cups)

6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)

6 Tbs chopped Chives

1/2 cup Mayonnaise

1/2 cup Sour Cream

2 cups Colby Jack Cheese ( may use cheddar)

8 oz container sliced mushrooms

DIRECTIONS

Preheat oven to 425°

In a large pot boil water and cook Cauliflower for 8 – 10 minutes, drain and let cool.

In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cup of cheese, mushrooms and cauliflower and mix well… place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles.

Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.

Caramelized Brussels Sprouts

CARAMELIZED BRUSSELS SPROUTS

For the best flavor, use only fresh, organic Brussels Sprouts, half them, then saute them in a little butter, garlic and onion until the sprouts turn a bright green with a touch of golden brown around the edges.  Awesome!

Parmesan Havarti Portobello Mushroom Caps

Tags

garlic, Havarti Cheese, low carb, mushroom, Parmesan Cheese, Portobello

PARMESAN HAVARTI PORTOBELLO MUSHROOM CAPS

INGREDIENTS  (Serves 4)

• 8 Organic Portobello mushroom caps (remove stems).
• 4 tablespoons minced garlic.
• 1/4 cup finely chopped red onion.
• 8 thin slices Havarti cheese.
• 4 tablespoons grated Parmesan cheese.
• 3 tablespoons real butter.
• Extra Virgin Olive Oil.

DIRECTIONS

• Thoroughly rinse fresh, organic mushroom caps.
• Place large skillet on stove top and set temperature to medium high.
• Melt butter in skillet, then immediately add minced garlic, stirring to blend together.
• Add chopped red onion and cook until onion pieces soften.
• Scrape out all ingredients from skillet into a container and set aside.
• Lightly pour a small amount of Olive Oil so skillet is coated.
• Place 8 mushroom caps in skillet and lightly cook both sides of each cap (4-5 minutes each side).
• Arrange mushroom caps in skillet with the top down.
• Spoon garlic, onion mixture onto each cap.
• Place a slice of Havarti cheese over each cap (tearing the cheese so it all fits within the confines of the cap).
• Sprinkle each cap with Parmesan cheese.
• Turn off heat and cover skillet, keeping caps covered to thoroughly melt the cheese.
• Serve immediately.

Mushroom Camembert Risotto

Tags

Camembert, Italian, mushroom, Parsley, Rice, Risotto, vegetarian

MUSHROOM CAMEMBERT RISOTTO

Ingredients  (serves 4)

• 1 tablespoon, olive oil.
• 1 tablespoon, butter.
• 1 medium onion, chopped.
• 1 cup Risotto.
• 1/2 cup, white wine.
• 3 cups, chicken stock.
• 4 ounces, Camembert cheese (rind removed and cut into 1″ pieces.)
• 1 1/2 cups, fresh mushroom pieces.
• 1/4 cup, fresh chopped parsley.
• Sea salt & pepper to taste.

Directions

• Heat olive oil and butter in a heavy pot over medium heat.
• Add onion, stir and cook until onion begins to soften (2-3 minutes).
• Stir in Risotto rice and cook until rice is heated through (1-2 minutes).
• Add white wine and cook until approximately half of the wine evaporates.
• Add 1 cup chicken stock and cook, stirring occasionally until only a few tablespoons of stock remain.
• Continue adding chicken stock 1 cup at a time until Risotto rice is al dente (Never adding more stock until the previous cup has been absorbed by the rice).
• Stir in the Camembert cheese.
• Once the cheese melts, stir in the mushrooms and parsley.
• Season with sea salt and pepper to taste & serve immediately.

 

Vegetarian Tomato Basil Pasta

Tags

Basil, Linguine, pasta, tomato, vegetables, vegetarian

VEGETARIAN TOMATO BASIL PASTA 

Ingredients

12 ounces Linguine pasta
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 tablespoons minced garlic
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Shanghai Stir Fry

Tags

Asian, low carb, stir fry, vegetables, vegetarian

SHANGHAI STIR FRY

INGREDIENTS  (Serves 4)

• 2 cup(s) bok choy
• 1 cup(s) peas, sugar snap
• 2 cup(s) broccoli slaw mix
• 1 cup(s) mushrooms, shiitake
• 2 medium pepper(s), red, bell, diced
• 1 can(s) water chestnuts, canned, (small can), sliced
• 1 tablespoon ginger root, minced
• 1 1/2 cup(s) vegetable broth
• 2 tablespoon scallion(s) (green onions), chopped
• 1 tablespoon mustard, wasabi
• 2 tablespoon soy sauce, less sodium

PREPARATION

Coat a nonstick skillet with oil spray. Add the mushrooms, peppers and sauté for two minutes. Add the broccoli slaw.

Slowly, add as much vegetable broth as needed to keep from burning. Then add the ginger, water chestnuts, and scallions, and continue to sauté until vegetables are soft, but still somewhat crunchy.

In a small bowl, mix the wasabi mustard, soy sauce, and vegetable broth to form a sauce. Pour into a pan, and keep on low heat for about a minute.

Cream of Asparagus Soup

Tags

asparagus, Cream, lighter fare, soup, vegetables, vegetarian

CREAM OF ASPARAGUS SOUP

Ingredients  (Serves 4)
1 ½ pounds (680 g) asparagus spears, cooked (reserve one cup pieces for garnish)
1 ½ cups (360 ml) vegetable broth
½ cup (120 ml) half and half
salt and ground black pepper, to taste

Directions
1. Place asparagus and vegetable broth into the Vitamix container and secure lid.

2. Select Variable 1.

3. Turn machine on and slowly increase speed to Variable 10, then to High.

4. Blend for 6 minutes or until hot. Reduce to Variable 2; remove lid plug.

5. Add half and half through the lid plug opening. Blend for 10 seconds.

6. Season with salt and pepper and serve over reserved asparagus spears.

Savory Minestrone

Tags

lighter fare, Minestrone, soup, Vegetarian Vegetables

SAVORY MINESTRONE

 

Ingredients  (Serves 6)
2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28 -ounce can no-salt-added diced tomatoes
1 14 -ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15 -ounce can low-sodium kidney beans, drained and rinsed

Directions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and cook until translucent, about 4 minutes.
3. Add the garlic and cook 30 seconds.
4. Add the celery and carrot and cook until they begin to soften, about 5 minutes.
5. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
6. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil.
7. Reduce the heat to medium low and simmer 10 minutes.
8. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
9. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.
10. 1 cup elbow pasta

Lentil Soup

Tags

Lentil, lighter fare, soup, vegetables, vegetarian

LENTIL SOUP

 

Ingredients  (Serves 6)

• 1 onion, chopped

• 1/4 cup olive oil

• 2 carrots, diced

• 2 stalks celery, chopped

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 bay leaf

• 1 teaspoon dried basil

• 1 (14.5 ounce) can crushed tomatoes

• 2 cups dry lentils

• 8 cups water

• 1/2 cup spinach, rinsed and thinly sliced

• 2 tablespoons vinegar

• salt to taste

• ground black pepper to taste

Directions

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.