toomuchtv2
im looking for a good healthy recipe that I can use artichokes with. I love them but can't eat them by themselves. Thank you!
Answer
Recipes for Health
Panini With Artichoke Hearts, Spinach and Red Peppers.Hereâs a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.
6 ounces (1 bag) baby spinach
3 tablespoons olive oil
2 garlic cloves, minced
12 ounces frozen or fresh cooked artichoke hearts, sliced
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt, and freshly ground pepper
1 large or 2 smaller roasted sweet red peppers, sliced
1/4 pound fontina or Gruyère, thinly sliced or grated
8 slices whole grain country bread
1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
2. Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
3. Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.
Yield: Serves four
Advance preparation: You can prepare the artichoke filling through step 2 several hours or even a day ahead of assembling the panini.
http://www.nytimes.com/2009/04/10/health/nutrition/10recipehealth.html?_r=1&ref=artichokes
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Recipes for Health
Artichoke Heart Frittata.You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
1 pound baby artichokes, trimmed, or one 12-ounce package frozen artichoke hearts
8 eggs
2 tablespoons low-fat milk
Salt, preferably kosher salt, and freshly ground pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons minced Italian parsley, dill, fennel fronds or wild fennel
1 tablespoon freshly grated Parmesan or pecorino
1. If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
2. Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
3. Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
4. Turn the heat down to low, cover (use a pizza pan if you donât have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesnât burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
5. Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesnât burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.
Yield: Serves four to six
Advance preparation: You can prepare the artichokes a day ahead. The frittata is good served at room temperature, so you can make it hours before serving. It also will keep well in the refrigerator overnight.
http://www.nytimes.com/2009/04/09/health/nutrition/09recipehealth.html?ref=artichokes
Recipes for Health
Panini With Artichoke Hearts, Spinach and Red Peppers.Hereâs a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.
6 ounces (1 bag) baby spinach
3 tablespoons olive oil
2 garlic cloves, minced
12 ounces frozen or fresh cooked artichoke hearts, sliced
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt, and freshly ground pepper
1 large or 2 smaller roasted sweet red peppers, sliced
1/4 pound fontina or Gruyère, thinly sliced or grated
8 slices whole grain country bread
1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
2. Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
3. Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.
Yield: Serves four
Advance preparation: You can prepare the artichoke filling through step 2 several hours or even a day ahead of assembling the panini.
http://www.nytimes.com/2009/04/10/health/nutrition/10recipehealth.html?_r=1&ref=artichokes
**********************************************************
Recipes for Health
Artichoke Heart Frittata.You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
1 pound baby artichokes, trimmed, or one 12-ounce package frozen artichoke hearts
8 eggs
2 tablespoons low-fat milk
Salt, preferably kosher salt, and freshly ground pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons minced Italian parsley, dill, fennel fronds or wild fennel
1 tablespoon freshly grated Parmesan or pecorino
1. If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
2. Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
3. Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
4. Turn the heat down to low, cover (use a pizza pan if you donât have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesnât burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
5. Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesnât burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.
Yield: Serves four to six
Advance preparation: You can prepare the artichokes a day ahead. The frittata is good served at room temperature, so you can make it hours before serving. It also will keep well in the refrigerator overnight.
http://www.nytimes.com/2009/04/09/health/nutrition/09recipehealth.html?ref=artichokes
Healthy caming recipes?
Erica
Im looking for recipes to use when camping and using a fire pit or table top grill. I need ones that are somewhat healthy thanks.
Answer
1. Pancakes: Mix up whole-wheat pancake mix before you leave, using dried egg and dried buttermilk, so all youâll need to add at the campsite is water. The wheat fiber will keep you full and energized for an active day of hiking, biking, boating and late-night campfire conversation.
2. Hearty oatmeal: Try my yummy make-ahead recipe (below). Itâs less sugary than packaged instant oatmeal.
3. Trail mix: Make your own trail mix with an assortment from the bulk foods aisle of your supermarket, including nuts, dried fruits, seeds, and carob or chocolate chips. The trail mix can double as a sprinkle on oatmeal.
4. Tuna melts: Make tuna melts on crackers or toasted bread with tuna from a pouch and slices of individually wrapped cheese on top. Heat on grill until cheese melts.
5. Grilled-cheese sandwiches or panini: Toast them over the hot fire.
6. Veggie dogs or turkey dogs: Theyâre better for you than regular hot dogs.
7. Veggie ramen: Combine ramen noodles and chopped fresh vegetables (or freeze-dried ones) and low-sodium hot broth made from a powder or liquid concentrate. (If you use the flavoring packets that come with the ramen noodles, only add in about half the packet to cut back on sodium. I promise, itâll still be plenty flavorful!)
8. Rice pilaf or couscous: Prepare according to package directions; combine with your choice of fresh vegetables, mushrooms, dried fruit and nuts.
9. Kebobs: Thread pieces of mushrooms, green pepper, cherry tomatoes, fresh fruit, extra-firm tofu or seitan, chicken or beef onto metal or wooden skewers. Sprinkle with salt and pepper and/or brush with a marinade. Cook over an open fire until the vegetables soften and meat is cooked through.
10. Potatoes: Before leaving for your trip, cook whole potatoes in the oven or microwave until theyâre just tender when pierced with a fork; pack whole. Prepare at campsite as stuffed potatoes (cut slits in the potatoes and stuff with cheese and shredded beef jerky) or cut up potatoes and sauté in butter or a little oil to serve with breakfast.
11. Hobo stew: On a large piece of aluminum foil sprayed with cooking spray or brushed with oil, arrange small chunks of meat, if desired, assorted fresh vegetables, onions, and fresh garlic or garlic powder. Top with a pat of butter. Sprinkle with salt and pepper and gather up sides of aluminum foil to make a sealed pouch, allowing some room at the top for steam. Cook in the coals for about 10 minutes.
12. Chili: Make chili in a camp oven with cans of beans, tomatoes and corn, seasoned with powdered chili spice. Bring cornbread mix to make in a cast iron skillet, or make it at home.
13. Grilled fish: Packed in ice for the first night, salmon or tilapia will make a luscious dinner cooked over the fire. Try my easy yet fabulous recipe (below) for Foil-Wrapped Trout with Arugula and Onions.
14. Grilled fruit: Grilling really brings out the flavor of stone fruits, for a satisfyingly sweet finish. Halve peaches, plums or other stone fruit and remove the pit. Grill cut side down until the fruit begins to brown and soften, then turn over and grill a few minutes on the other side, sprinkling with brown sugar if desired.
15. Baked apples: Core apples, fill with brown sugar and raisins and top with a pat of butter. Wrap in aluminum foil, set in coals and bake for about 15 to 20 minutes.
1. Pancakes: Mix up whole-wheat pancake mix before you leave, using dried egg and dried buttermilk, so all youâll need to add at the campsite is water. The wheat fiber will keep you full and energized for an active day of hiking, biking, boating and late-night campfire conversation.
2. Hearty oatmeal: Try my yummy make-ahead recipe (below). Itâs less sugary than packaged instant oatmeal.
3. Trail mix: Make your own trail mix with an assortment from the bulk foods aisle of your supermarket, including nuts, dried fruits, seeds, and carob or chocolate chips. The trail mix can double as a sprinkle on oatmeal.
4. Tuna melts: Make tuna melts on crackers or toasted bread with tuna from a pouch and slices of individually wrapped cheese on top. Heat on grill until cheese melts.
5. Grilled-cheese sandwiches or panini: Toast them over the hot fire.
6. Veggie dogs or turkey dogs: Theyâre better for you than regular hot dogs.
7. Veggie ramen: Combine ramen noodles and chopped fresh vegetables (or freeze-dried ones) and low-sodium hot broth made from a powder or liquid concentrate. (If you use the flavoring packets that come with the ramen noodles, only add in about half the packet to cut back on sodium. I promise, itâll still be plenty flavorful!)
8. Rice pilaf or couscous: Prepare according to package directions; combine with your choice of fresh vegetables, mushrooms, dried fruit and nuts.
9. Kebobs: Thread pieces of mushrooms, green pepper, cherry tomatoes, fresh fruit, extra-firm tofu or seitan, chicken or beef onto metal or wooden skewers. Sprinkle with salt and pepper and/or brush with a marinade. Cook over an open fire until the vegetables soften and meat is cooked through.
10. Potatoes: Before leaving for your trip, cook whole potatoes in the oven or microwave until theyâre just tender when pierced with a fork; pack whole. Prepare at campsite as stuffed potatoes (cut slits in the potatoes and stuff with cheese and shredded beef jerky) or cut up potatoes and sauté in butter or a little oil to serve with breakfast.
11. Hobo stew: On a large piece of aluminum foil sprayed with cooking spray or brushed with oil, arrange small chunks of meat, if desired, assorted fresh vegetables, onions, and fresh garlic or garlic powder. Top with a pat of butter. Sprinkle with salt and pepper and gather up sides of aluminum foil to make a sealed pouch, allowing some room at the top for steam. Cook in the coals for about 10 minutes.
12. Chili: Make chili in a camp oven with cans of beans, tomatoes and corn, seasoned with powdered chili spice. Bring cornbread mix to make in a cast iron skillet, or make it at home.
13. Grilled fish: Packed in ice for the first night, salmon or tilapia will make a luscious dinner cooked over the fire. Try my easy yet fabulous recipe (below) for Foil-Wrapped Trout with Arugula and Onions.
14. Grilled fruit: Grilling really brings out the flavor of stone fruits, for a satisfyingly sweet finish. Halve peaches, plums or other stone fruit and remove the pit. Grill cut side down until the fruit begins to brown and soften, then turn over and grill a few minutes on the other side, sprinkling with brown sugar if desired.
15. Baked apples: Core apples, fill with brown sugar and raisins and top with a pat of butter. Wrap in aluminum foil, set in coals and bake for about 15 to 20 minutes.
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