Whole Story

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Carolyn Wegner says ...
Years ago, my daughter said this was the best spaghetti sauce she had ever eaten. Here is the recipe: 1 Chopped red onion 3-4 cloves minced garlic 1 lb of firm tofu A jar of Muir Glen pasta sauce Fresh Basil, Rosemary, Thyme and Oregano A tsp or two of organic sucanut sugar (to taste) Sometimes I add fresh veggies, i.e. broccoli, etc. I have served this over udon noodles or a rice pasta. Saute the onion, garlic and add tofu and cook 5 minutes or so. Add pasta sauce and thin a little as sauce is thick. (I use pure water) This is a DELICIOUS SPAGHETTI SAUCE!!!
02/03/2010 7:13:51 PM CST
The Healthy Apple says ...
Sunflower Seed Oat Balls Plant some new seeds into your diet and reap the health benefits. If you are looking for an alternative to your ordinary bean and nut balls or perhaps looking for a way to get more nutrients in your diet, take a glance down the ’seed’ aisle of your local market. Unlike nuts, seeds are not common allergens- which is great news for those of you who suffer from food sensitivities. Furthermore, seeds are packed with nutrients such as Omega 3 Fatty Acids. Last week, I was venturing through the aisles of Whole Foods Market when I stumbled upon the ’seed’ section…suddenly, a tiny light bulb went off in my head and I began brainstorming seed recipe ideas…(yes, these are the crazy things that I do in the food store..and the reason that it takes me hours to get through one trip). I whipped out my handy-dandy tiny note pad and started jotting down seed recipe ideas…Let’s just say you’ve gotta lotta seed recipes coming your way because I literally bought five different types of seeds because I simply couldn’t decide on one. Plus, it’s more fun when you have five fun seeds to choose from in the pantry instead of one lousy option, right? Well, that was my thought…I had created eleven recipes right there in the seed aisle of Whole Foods Market…I finally had to move out of the way since I was ‘hogging’ the aisle amongst many rushed Manhattan folks. Eleven recipes was enough, I thought, so I tossed the five different seeds into my cart and went on my way…Can you take a guess as to what the other four seeds are? Well, you’ll see them soon enough…they’ll be popping up in my recipes within the next few weeks because I have ten more exciting seed recipes to share with you. I hope you enjoy baking these delicious balls; let your imagination run wild and toss in a new grain or seed of your choice…let me know how your balls turn out! This recipe can easily be made with sunflower, pumpkin, sesame and flax seeds. I enjoy using sunflower seeds with these balls, however, your seed opportunities are endless- get creative and have fun. Many of us are familiar with the mild nutty taste of sunflower seeds, which make a great snack and can easily be tossed into salads, stir fries and baking recipes. A handful of sunflower seeds will curb your hunger while supplying you with a healthy dose of vitamin E, selenium and magnesium. So, go ahead…have a ball in your kitchen and create these tasty balls for your dinner tonight! Sunflower Seed Oat Balls Ingredients * 1 1/2 cup rolled dry oats * 2 cups water (to cook oats) * 1 Tbsp. sea salt * 1 cup brown rice, cooked * 1 cup crispy whole grain cereal * 1 cup bran crumbs * 2 Tbsp. Parmigiano Reggiano Cheese * 1 Tbsp. oregano * 2 cups finely ground sunflower seeds * 2 Tbsp. wheat-free tamari * 1 tsp. spicy mustard * Dash of cumin * Dash of pepper * Organic Tomato Sauce Directions * Preheat oven to 350 degrees. * Line a baking sheet with parchment paper. * Combine all ingredients (except organic tomato sauce) in a large bowl; mix well until texture resembles cookie dough. * Roll mixture into golf-ball sized balls and place on baking sheet. * Bake for 30 minutes. * Serve with organic tomato sauce and an additional sprinkle of Parmigiano Reggiano cheese. * Enjoy!
02/03/2010 7:16:04 PM CST
Oscar Corona says ...
Parmeasan cracker bruschetta. Grate 2" rounds of Parmesan onto a baking sheet in and broil until golden brown. Let cool off. Top with favorite tomato bruschetta topping and a drizzle of creme fraische. Yum!
02/03/2010 7:21:29 PM CST
Barbara Issak says ...
PARMIGIANO REGGIANO NOODLE PUDDING (KUGEL) 4 oz Cream Cheese 4 oz Low Fat Ricotta Cheese 1/2 cup Grated Parmigiano Reggiano Cheese 1/2 cup Granulated Sugar 4 large eggs, beaten 1 cup Skim or Low Fat Milk 1/2 cup Butter or Margarine melted 1/4 - 1/2 teaspoon Ground Cinnamon 1/2 cup White Raisins 12 oz package Wide Egg Noodles, cooked according to package directions and drained well A pinch of Cinnamon and a pinch of Parmigiano to sprinkle on top Cooking Spray Preheat oven to 350 F. Coat a 1-1/2 quart casserole dish (or 8 X 12 inch pan) with cooking spray. In large bowl, beat the 3 cheeses until fluffy. Gradually beat in sugar, then milk, butter, & cinnamon until smooth and blended well. Stir in noodles, pour mixture into baking dish that's been well-sprayed, and smooth the top of the mixture. Then sprinkle pinches of both cinnamon and grated Parmigiano Reggiano cheese on top. Bake approx 40 - 50 minutes, until top of kugel is golden brown, and a thermometer inserted into the center registers approx. 160 F. Allow to cool 10 minutes (if you can resist cutting into it right away!) before serving. Enjoy!
02/03/2010 7:23:51 PM CST
Amie says ...
Amie Buck White Mushroom Lasagna (Pairs Well with Pinot Noir or oaked Chardonnay) Cook Time 2 hr 40 min Yield 6 servings Ingredients For mushroom filling: 3 cups water 2 ounces dried porcini mushrooms (about 1 cup) 2 pounds fresh white mushrooms 2 large zucchini (about 1 pound) 1 large onion 3 garlic cloves 5 tablespoons unsalted butter 6 tablespoons sherry 2 teaspoons chopped fresh thyme leaves 2 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper For sauce: 1/2 cup (1 stick) unsalted butter 1/2 cup all-purpose flour 5 cups whole milk 4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups), plus 1 1/2 ounces freshly grated Parmesan (about 1/2 cup) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1 tsp. fresh ground nutmeg 18 (7 by 3 1/2-inch) sheets dry no-boil lasagne (about 1 pound) 1/2 pound freshly grated mozzarella (about 2 cups) Directions Make filling: In a small saucepan bring water to a boil and remove pan from heat. Stir in the porcini. Soak the porcini 20 minutes. Lift out the porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve, rinse the porcini to remove any grit and pat dry. Chop the porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with the porcini. Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook 1/3 white mushrooms with 2 tablespoons sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to the porcini. Cook remaining mushrooms in 2 batches in butter with remaining sherry in same manner and add to the porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into the porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered. Make sauce: In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with waxed paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding. Preheat oven to 375 degrees F. and butter a 13 by 9-inch (3-quart) baking dish. Assemble lasagne: Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with 1/3 mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet, bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving. 2 hours ago ·
02/03/2010 6:00:44 PM CST
CK Hall says ...
Hot Artichoke/Parmigiano/Green Chile Dip Heat oven to 350 deg. Mix together: 1 cup mayonnaise 1 cup shredded Parmigiano Reggiano cheese 1/2 cup chopped green chile 1 can artichoke hearts (not in oil) chopped. Place in round nonstick cake pan or similar stoneware and bake for 30 minutes until brown and bubbly (You can finish with 1 minute under broiler if desired) Chop and mix together: 3 Roma tomatoes, 1 avocado, 2 green onions, and fresh cilantro to taste. Spread on top of dip. Serve with fresh baguette slices or tortilla chips. Enjoy...Bon Appetit!
02/03/2010 5:12:28 PM CST
SweetBarbarella says ...
Bites of Heaven: Place one slice Parmigiano Reggiano on top of your favorite cracker and lightly drizzle with honey. Eat. *SWOON*
02/03/2010 5:13:10 PM CST
Eileen Wilcox says ...
Rosemary Parmesan-Laced Bread: Makes 12 servings Bake at 400 degrees for 35 minutes. 1 pkg active dry yeast 1/1-4 C warm wter 2 tsp. sugar 4 to 4-1/2 C all-purpose flour 2 tsp. salt 2 tsp. chopped fresh rosemary 2 tsp. dried minced onion 1/8 tsp. cayenne pepper 2 T. Olive Oil 1/2 C shredded Parmesan cheese 1/2 C shredded Asiago cheese 1 egg beaten w/1 T. water Sprinkle yeast over 1/4 C of the warm water in a glass measuring cup. Stir in 1 tsp. of sugar. Let stand for 10 minutes (mixture will foam). Stir together 3-1/2 C of flour, salt, rosemary, minced onion, cayenne pepper and remaining teaspoon sugar. Pour yeast mixture into flour mixture and add remaining 1 C warm water and the olive oil. Stir to form a ball, mix together the cheeses and add 3/4 C to the dough. Turn out onto a well-floured surface, knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic. Lightly grease a large bowl w/olive oil and place dough in bowl and turn to coat. Cover w/plastic wrap and let rise in a warm place for 1-1/2 hours until doubled in size, then punch dough down. Roll out dough into a 20x8 rectangle on a lightly floured surface. Roll up from short side. Fold ends under loaf and place seam-side down in a greased 9x5x3 loaf pan. Loosely cover with plastic wrap and let rise in warm place for additional hour. Heat oven to 400 degrees, brush top ofloaf w/egg wash, sprinkle with the remaining cheese and if you desire add poppy seeds or sesame seeds. Bake at 400 for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to cool on a rack.
02/03/2010 5:14:13 PM CST
Emily Gunselman says ...
Cauliflower puree with Parmigiano Reggiano One head of cauliflower - steamed 1/2 - 1 cup chicken stock 1 cup Parmigiano Reggiano salt and pepper to taste In batches, in the blender blend all ingredients until smooth. All the cauliflower will not fit in the blender - so you'll need to do it in at least two batches. Add the chicken stock as you go until smooth consistance. Pour into individual ramekins, sprinkle with more Parmigiano Reggiano. Put under broiler until the cheese turns light brown. Enjoy!
02/03/2010 5:28:19 PM CST
Jenna says ...
Parmigiano Reggiano Spinach/Basil/Walnut Pesto two 5 oz packages of baby spinach one bunch fresh basil 1/2 cup walnuts 2 tbsp. lemon juice (fresh is best) 1-1/2 cloves garlic chopped 1/2 cup of "garlic olive oil" 1 cup shaved Parmigiano Reggiano Sea Salt (optional) Sweet French Baguette and/or Sourdough Baguette Blend 1 package of spinach, walnuts, basil, 1/2 cup Parmigiano Reggiano, lemon juice, garlic While blending these ingredients slowly add garlic olive oil Add remaining 5 oz package of spinach Continue blending until smooth (spreadable) Drizzle olive oil on slices of baguette and place in oven at 350 degrees for approximately 5-7 min (until golden brown) Remove from oven Spread mixture atop slices, add a generous portion of remaining shaved Parmigiano Reggiano cheese or Spread mixture atop slices of baquette and place in oven 350 degrees for 5-7 minutes (until bread browns) Remove from oven and generously sprinkle remaining shaved Parmigiano Reggiano cheese Note: Leftover pesto can be used in pasta dishes...I recommend Fettucine noodles with added roma tomatoes and pine nuts. Viva Parmigiano Reggiano!
02/03/2010 5:31:33 PM CST
andrea londensky says ...
Here's my recipe. Gather round a wheel of Parmigiana. With knife in hand, chip away at the wheel. Great Parm requires only that you get out of its way. Occasionally, take a sip of wine.
02/03/2010 5:50:25 PM CST
Kelly Barr says ...
Baked Zucchini with Parmegiano Reggiano 4 small zucchini (thinly sliced, lenthwise) 1 small onion (thinly julienned) 1/4 cup breadcrumb Extra virgin Olive Oil Fabulous Parmigiano Reggiano Garlic Powder Salt (& Pepper, if you like) Preheat oven to 350 degrees. Place thinly sliced zucchini on parchment-covered cookie sheet, in neat, little rows. Drizzle with olive oil. Next, sprinkle garlic powder, salt & pepper on zucchini. Sprinkle with breadcrumbs and Parmigiano Reggiano. Layer with onions. Drizzle another bit of olive oil on top. Place into oven and bake for 10-12 minutes until zucchini is tender and delicious! Buon Appetito!
02/03/2010 5:53:46 PM CST
stephanie jacquot says ...
Spaghetti Squash with Parmesan Cheese 1 Spaghetti squash, 1/8 cup of shaved or shredded parmesan cheese, 5 tablespoons of ricotta cheese, 2 tablespoons olive oil, salt, pepper. Cut spaghetti squash in two, lengthwise. Put a little bit of olive oil, salt and pepper on open sides. Bake for 45 minutes to 1 hour at 400 (need to preheat oven), cut side down in an oven dish. Check that the squash is cooked by piercing with a fork. It should feel tender. Remove from oven. In a bowl, empty the inside of the squash with fork. Add 1 tablespoon of olive oil, 5 tablespoons of ricotta and ½ of the parmesan. Put mixture back into the 2 halves of the squash. Sprinkle with the rest of parmesan. Broil in the oven 5 minutes. Serve warm.
02/03/2010 5:44:10 PM CST
Beverly Dubrin says ...
CHILAQUILES EN SALSA VERDE 1 serving Handful of Tortilla chips (the baked, unsalted ones even taste good in this since there is so much flavor from the salsa) 1 cup Salsa Verde 1/3 cup cooked and shredded chicken or turkey 2 tablespoons Sour Cream or Plain Yogurt 2 tablespoons grated Parmigiano Reggiano Heat the salsa in a frying pan. When it is bubbling, add the Tortilla chips and cook, stirring, for about 3 minutes. Add Chicken and stir until warm Add cheese and stir until melted Spoon out onto a plate. Garnish with the sour cream. A sprig of cilantro is good too. Expand this recipe for however many you are planning to serve. I often make this when out-of-town visitors come. It is a quick, easy first-night supper.
02/03/2010 5:33:51 PM CST
Elizabeth Leila L'Abate says ...
Improvised Pesto Pasta Use favorite pasta which you can prepare separately: whole wheat,or gluten-free or gnocchi, ravioli, or totellini. Make pesto out of as much garlic as you'd like, pureed in food processor or put through garlic press. Let sit at least a minute for flavor to ripen. Add nuts or seeds from among pine nuts, almonds, pumpkin seeds, or walnuts to food processor, puree. (or use coffee grinder or juicer that makes nut butters, or mortar and pestle) Add oil. Extra- virgin Olive oil is used traditionally, but virgin coconut oil has a sweet taste that goes well with sweet nuts like raw almonds, and herbs like lavender, anise hyssop, chickweed, shiso leaves or mint. A bit of walnut oil, truffle oil or toasted sesame oil can be added to olive oil for an interesting flavor.... Add favorite fresh herb(s) Traditional Basil of any variety most highly recommended (with olive oil), but mint, shiso/purple ruffles leaves, rosemary & lavender or anise hyssop added to chickweed, parsley, or violet leaves works (and goes well with coconut oil); arugula or mustard greens with mustard seed is best with olive oil... Add sauce to preferred pasta...and top liberally with grated Parmigiano Reggiano....For dairy -free folks, dulse, gomasio, Braggs, nutritional yeast or white miso can replace the cheese as a salt source....Add lots of love! And enjoy!
02/03/2010 5:34:10 PM CST
Natalie Howard says ...
Caesar Salad Bowls Parmesan Cheese Romaine Lettuce Caesar Dressing (homemade is best) Croutons (again homemade is better) Grate the parmesan cheese into 6 piles on a silpat covered cookie sheet and back at 350 until golden brown. Remove the melted cheese rounds with a spatula while hot and set on an upside down cupcake pan. Let cool into little bowls. In a large mixing bowl combine the caesar with the chopped romaine and croutons. Spoon the salad into each cheese bowl and top with more freshly graded parmesan.
02/03/2010 6:01:02 PM CST
Tyler Palmisano says ...
Ingredients: * Nonstick vegetable spray * 1/2 cup freshly grated Parmesan cheese, divided use * 1/2 pound bacon, cooked, drained, and crumbled (reserve 2 Tablespoons of fat) * 1 onion, diced * 2 apples, peeled, cored, and diced * 2 cloves garlic, minced * Kosher salt and freshly ground black pepper to taste * 32 ounces (4 large blocks) cream cheese, at room temperature * 5 eggs * 3 Tablespoons wine vinegar * 1/4 cup whiskey * 12 ounces blue cheese, crumbled * 2 Tablespoons minced chives * Sliced fresh apples, toast wedges, and/or assorted cocktail crackers Preparation: Preheat oven to 200 F. Coat a 9-inch springform pan with vegetable oil spray. Dust with 2 tablespoons of the Parmesan cheese. Set aside. Saute onion in bacon fat until softened and translucent. Add apples and garlic and continue to saute over medium heat an additional 2 to 3 minutes until apples begin to soften. Remove from heat and season with salt and pepper. Let cool. Beat the cream cheese in a large bowl until smooth. Add eggs, wine vinegar, and whiskey, beating until smooth. Stir in apple mixture, bacon, blue cheese, remaining Parmesan cheese, and chives by hand. Pour batter into prepared pan and place in the preheated oven. Let bake overnight for 8 to 9 hours (timing is not critical). It should be fairly firm and slightly browned. Remove from oven and cool on a rack at least 1 hour. Cover the top of the cooled cheesecake with plastic wrap. Place an inverted plate over the top, turn it over, and remove the pan. Refrigerate the upside-down cheesecake at least 1 hour. Reinvert the cheesecake and remove plastic wrap. Cover and refrigerate 1 hour. To serve as an appetizer, cut slices with a knife dipped in warm water and garnish with fresh apple slices, toast wedges, and/or cocktail crackers of choice.
02/03/2010 6:01:54 PM CST
Monera says ...
Mine is very easy. I take sheets of Lavish, often whole wheat and tear them into pieces(think chip sized) and then i brush them with olive oil and sprinkle with raw parmigiano and fresh rosemary. I then throw it in the oven at 350 until the cheese melts. It makes a tasty snack.
02/03/2010 6:33:40 PM CST
Simeon Oliver says ...
Italian Omlett- Heat 1 Tblsp. olive oil in skillet. Mince 1/2 garlic clove and brown in skillet. Saute 1/4 chopped onion and 2 sliced small portabella mushroom buttons.Scramble 2 eggs in sm. bowl add chopped spinach [1/4 cup],a pinch of basil & oregano, salt & pepper to taste and 1 Tblsp. parmesan cheese, mix well and pour into skillet with the garlic, onion and mushrooms.Slice one cherry tomatoe and 2 kalamata olives-place on top of omlett.Once sides of omlett are firm, flip the omlett-cook 2 min. or less-flip omlett back and remove to plate.Sprinkle parmesan cheese on top and serve.
02/05/2010 6:35:40 PM CST
Cathy Beaudoin says ...
Shrimp Alfredo: Ingredients: Olive oil Salt and Pepper - to taste 4 cloves fresh garlic chopped 3/4 cup grated carrots 2 cups of chopped fresh broccoli 6 ounces of Alfredo Sauce (I use Just Made Sauces - Alfredo) 2 cups of half and half 2 cups of fresh spinach 1/2 cup of parmesan reggiano cheese divided into 1/4 cup portions 20-25 fresh shrimp (shelled and deveined) Barilla Linguine or Angel Hair pasta Heat olive oil in large skillet. Add garlic being careful not to burn it. Cook until almost transparent. Add broccoli and grated carrots. Add salt and pepper to taste. Cover and cook on medium heat until bright in color. Add alfredo sauce, half and half, 1/4 cup of Parmigiano Reggiano and spinach. Stir well. Cook until spinach is wilted and sauce is combined with milk. The sauce should be bubbley. Remove from heat and add uncooked shrimp. Stir to cover shrimp with sauce. Add the final 1/4 cup of Parmigiano Reggiano and place in warm oven (300 degrees) for 15 minutes. Dish is cooked when shrimp is pink and cheese is melted on top. You can add pasta to the pan if you use a big enough skillet. Otherwise, use a small skillet and ladle generous helpings over pasta! Serves 3-4 children/adults.
02/05/2010 6:53:16 PM CST
Cathy Beaudoin says ...
Vegetarian Lasagna Ingredients: Olive Oil Salt and pepper to taste 5 cloves fresh garlic minced 1 pound ricotta cheese 1 pound of cottage cheese 6 ounces of Alfredo Sauce (I use Just Made Sauces - Alfredo) 2 cups of half and half or 1 cup of milk and one cup of heavy cream 2/3 cup of Parmigiano Reggiano grated fine - divided 4 cups of fresh spinach 1 large zucchini - cut in 1/4" rounds 1 large summer squash - cut in 1/4" rounds 1 cup of grated carrots 3 cups of fresh grated mozzerella cheese - divided 1/2 cup of Asiago Cheese Optional - fresh basil, oregano or other italian herbs Barilla lasagna noodles (you don't cook them ahead of time) Heat olive oil in large skillet. Add garlic and cook until just transparent. Be careful not to burn the garlic. Add grated carrots, zucchini, and summer squash. Cook until tender. Add spinach and cook until it is wilted. Add alfredo sauce, cottage cheese, ricotta cheese, 1/3 cup of Parmigiano Reggiano, Asiago cheese and half and half (or milk and heavy cream). Cook until bubbley. Set aside skillet. In large roasting pan begin by using 1/3 of the sauce, then noodles, then 1 cup of mozzerella cheese. Repeat twice more. Sprinkle with remaining Parmigiano Reggiano and bake. Oven at 350. Cover with foil and cook 45 minutes. Remove foil. Cook another 15 minutes. Let stand 15 minutes so cheese can set. Enjoy!
02/05/2010 7:12:32 PM CST
alma rodriguez says ...
Hi Parmigiano Reggiano lovers, I don't have a specific recipe - I like to slice a slab of Parmigiano Reggiano and eat it, as is...it is so delicious. However, when I cook any kind of pasta, I always top it off with some fresh grated Parmigiano Reggiano for that special treat which only this cheese is known for and which I buy at Whole Foods at the Bergen Square Mall in Paramus, New Jersey! Years ago, I would buy it in Da Bronx on Arthur Avenue. My family enjoys this cheese tremendously...way to go! alma
02/03/2010 6:02:11 PM CST
Lynn Mick says ...
Portobello Spinach Quiche 1 Tbsp Butter 1 Medium Onion - diced 8 Oz. Portabello Mushrooms - diced 1 cup Fresh Spinach - chopped 1 Cup Cooked Brown Rice 3 Eggs 1 Cup Soy Milk 6 Slices PepperJack Cheese - sandwich size 3/4 Cup Shredded Parmigiano Reggiano 1 Frozen Whole Wheat Pie Crust - defrosted 15 minutes at room temp Sea Salt & Pepper to taste Preheat oven to 425 1. Melt butter and saute on medium heat onions & portabello mushrooms until onions become translucent. Remove from heat and stir in chopped spinach. 2. Pierce bottom of pie crust several times, place in 425 oven for 5 minutes, remove from oven. 3. Reduce oven temp to 350 4. Layer onion mixture 1st, then cooked brown rice in the bottom of the pie crust. 5. In medium bowl whisk eggs, milk, salt & pepper (about a tsp of each)together. Gently pour egg mixture on top of layers in pie crust; use a fork to help mixture absorb into layers. 6. Place Pepperjack cheese slices evenly across top, finally top with Parmigiano Reggiano 7. Bake 40 - 45 minutes until top is firm when touched 8. Let stand 10 minutes, then enjoy for breakfast, lunch or dinner!
02/05/2010 12:10:58 PM CST
RITA FLYNN says ...
Crabmeat Spread 2 cans crabmeat 1 c. mayonaise 1 c. Parmiagiano Reggiano cheese 1 medium can artichoke hearts, chopped 1 onion, chopped olives & mushrooms, optional Drain crab. Mix all ingredients. Bake 350 for 29 minutes. Serve hot or cold.
02/05/2010 12:08:51 PM CST
Brooke Szczepanski says ...
Creamy Arugula and Pea Soup 1 TBsp. butter 1 small onion, diced 2 cloves of garlic, minced 2 tsp. all-purpose flour 3 cups chicken stock 1.5 cups frozen green peas 4 cups arugula 3 basil leaves 1/2 tsp. fine sea salt 1/4 tsp. black pepper 1/8 tsp. cayenne pepper 1/4 tsp. nutmeg 3 oz. parmigiano reggiano, grated finely 1 cup 1/2 and 1/2 1 TBsp. lemon juice 4 TBsp. heavy whipping cream 2 TBsp. fine lemon zest 4 large curls parmigiano reggiano 1 cup pea shoots Melt butter over medium heat in a pot. Add onions, allowing to cook until translucent, about 4 minutes. Add garlic. After 45 seconds, sprinkle flour over onion mixture. Allow to cook, stirring, for 4 minutes. Add chicken stock. Allow to come to a slow bubble. Meanwhile, put all ingredients from the second list (arugula through lemon juice) into a blender. Take stock mixture off of the heat. Add frozen peas to chicken stock, allowing to rest for a few minutes. Pour 1/2 of the stock and peas mixture into the blender, allowing to rest for 5 minutes. Pulse, holding the lid on tight. Once smooth, add remaining stock mixture, blending until fully mixed. Pour mixture back into pot,warming to serving temperature. Pour into 4 serving bowls. Swirl 1 TBsp. whipping cream into the center of each bowl. Sprinkle cream with lemon zest (1/2 TBsp. in each bowl). Top cream with a small bunch of pea shoots, and top that with a parmigiano curl. Serve immediately!
02/05/2010 2:12:11 AM CST

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