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Deb Perrica says ...
Stuffed Zucchini Boats 4 large organic zucchini cut in half lengthwise, with inner pulp scraped out Saute in 3 tbs olive oil: 1/4 cup organic onion, 2 cloves organic garlic, 1/4 cup pine nuts, 1/2 cup chopped organic mushrooms, 1/2 finely chopped organic red pepper, all of the zucchini pulp. Saute until softened, about 10 minutes and reserve. Cook one box of organic risotto rice mix of your choice per package directions. Add this to the sauted mixture. Add 1tsp sage, 1/2 teaspoon of 365 Mediterraean Grill Seasoning, 1/2 cup small cubed 365 cheddar cheese and 1/2 cup shredded Parmigiano Reggiano cheese, 1/4 tsp 365 black pepper. To arrange: Spray a 9x13 baking pan with 365 cooking oil spray and lay the zucchini boats in the pan. Spray the boats lightly with oil. Fill each zucchini shell with the above mixture, mounding well. Shred a generous amount of Parigiano Reggiano on top of each shell. Bake in a pre-heated 375 degree over for about 45 minutes. Tent the pan with 365 aluminum foil during the first 20 minutes of the baking process to preserve pan fluids, then uncover to brown for the last twenty minutes or until done. Test for complete cooking by sticking the zucchini shells with a folk. They should be soft. This dish is great for leftovers as the flavors get even better. Please remember to rinse and recycle the aluminum foil. Serves 4.
02/03/2010 6:34:22 PM CST
Cheryl Flynn says ...
Simple but great! Chop a bunch of asparagus, a large red bell pepper, one large red onion, one medium zucchini and 1 pound of baby bella mushrooms try to get them about the same size. Toss with Extra Virgin Olive Oil and sea salt and coursely fresh ground pepper. Place on baking sheet in oven that was preheated at 425 for about 15-20 minutes. The time varies depending on the size of the veggies. Meanwhile, boil up a pot of water and make some whole wheat ziti. When the ziti and veggies are done, toss together with sliced grape tomatos and about 1/3 cup parmigiano reggiano that is grated. Add some pasta water if needed, this will make a nice sauce. When plated grate some extra parmigiano reggiano on top.
02/03/2010 6:42:05 PM CST
Sherry K Letzelter says ...
All-Purpose Tomato Sauce: Ingredients: 2 Tbsp Olive Oil 2 cups Sweet Onion, Diced 4 Garlic Cloves, Minced Sea Salt and Freshly Ground Black Pepper Freshly Grated Nutmeg 2 Tbsp Pure Maple Syrup 28 Ounces Fire Roasted Crushed Tomatoes 28 Ounces Tomato Puree 1/2 Cup Parmigiano Reggiano, Grated Heat a large skillet over medium high heat, and once hot add the olive oil and coat the pan. Add the onions and the sea salt and black pepper to taste and let cook for 5-7 minutes, or until the onions are translucent. Add the garlic and cook for 1 minute, stirring constantly so garlic doesn't burn. Add the maple syrup and stir to coat the onions. Grate the nutmeg and stir. Add the Crushed tomatoes and Tomato Puree and bring to a slight boil. Sprinkle the cheese and stir to incorporate until cheese melts into the sauce. You can use this sauce for all kinds of pasta or pizza dishes. Also for Chicken or Veal Parmesan. Or just heat it up and dunk warm italian bread chunks into the sauce. Enjoy!
02/03/2010 6:42:39 PM CST
Faye Goldman says ...
There is only one way to use a true Parmigiano Reggiano and that is to just slice it off and eat it with a beautiful dessert wine after a wonderful italian dinner of pasta with a wonderful meat sauce served with shaved or freshly grated Parmigian Reggiano. You could cook with it but that wouldn't do it justice. I know this isn't a recipe to win but this is the way it should be eaten. We always keep it in the fridge for use over pasta, salad and as I said at the beginning as a nice light dessert. Thank you Faye Goldman
02/03/2010 6:43:12 PM CST
Julie Travis says ...
Very simply, Parmigiano Reggiano broke into bite sized chunks and aged balsamic for dipping. There is nothing better.
02/03/2010 6:44:12 PM CST
Amy Preston says ...
Insalata Gusto 16 ounces Romaine lettuce 4 ounces baby spinich 1/3 c. chopped green onion 1 c. diced grape tomatos 2 sm. avacado (sliced and the cut to bite size pieces) 6 ounces slice white mushrooms 1/2 c. coursly grated Parmigiano Riggiano 1 clove garlic 1/2 tsp. extra virgin olive oil Rub large salad bowl with olive oil and garlic. Prepare ingredients and toss lettuce, spinich, green onions and Parmgiano Reggiano in bowl arranging arranging avacado, mushroom and tomato on top for colorful presentation. This salad is best when prepared and chilled a few hours prior to your meal. Drizzle with a light balsamic vinagarette and toss just before serving. Enjoy!! I apologize for my 3 posts -- please delete the previous posts -- my mistakes have been corrected in the above recipe!
02/03/2010 6:49:19 PM CST
Barbara N says ...
Angie's Broccoli Patties Broccoli florets from head of broccoli 1/2 teaspoon salt 1/4 teaspoon pepper 1 beaten egg 1 cup grated Parmigiano Reggiano cheese 1 tablespoon anise seed 3/4 cup flour 1/4 cup olive oil Cook broccoli florets until softened, drain and mash. Add all remaining ingredients, except olive oil, and mix well. Add oil to pan and when hot, drop batter by tablespoon into pan and fry in batches until crispy (cook on one side until crispy and then turn) and drain on paper towel. Absolutely delicious!
02/03/2010 6:49:48 PM CST
Stacy Alesi says ...
This is so simple and so good my cauliflower-hating daughter cleaned her plate and asked for more! (And no stinky cauliflower odor either) Roasted Cauliflower with Garlic & Parmigiano Reggiano 1 large head cauliflower, cut into florets 2 Tbs. olive oil 3/4 tsp. kosher salt 1/4 tsp. freshly ground pepper 1-2 cloves garlic, finely chopped 1/2 cup freshly grated Parmigiano Reggiano, plus extra for serving on the side Preheat oven to 450 degrees. Brush bottom of a large baking sheet with a little of the oil, then combine cauliflower florets, the rest of the olive oil, salt & pepper and toss well. Spread out cauliflower in a single layer in pan. Roast about 10 minutes or until sides touching pan are golden brown. Pull pan out of the oven and turn over each piece to brown other side. Sprinkle with minced garlic, then top with grated Parmigiano Reggiano. Continue roasting in oven for 10 minutes or so until golden brown all over and cauliflower is soft. Toss again and taste for seasoning; add salt and pepper as desired. Serve hot or at room temperature with additional freshly grated Parmigiano Reggiano on the side.
02/03/2010 6:51:22 PM CST
Ava Romero says ...
Artichoke dip this recipe was given to me by ms.Nancy korry, my former high school teacher in special ed, so i was the previous winner of my recipe makeover contest for my blueberry coffee cake, so im back in the contest world! ingredients 1 large can Artichokes 4 oz can diced green chillies 1/2 cup low fat mayonnaise 1/2 (4 oz) parmigiano reggiano cheese directions drain and chop the artichokes in halves or thirds. drain chilies. mix all ingredients in a medium bowl. reserve half of the parmigiano reggiano to sprinkle on top. pour the mixture onto a ovenproof dish. sprinkle with remaining parmigiano reggiano cheese on top. bake uncovered at 350 degrees for 20-30 minutes or until heated through and crispy on top. serve with whole grain crackers!
02/03/2010 6:55:49 PM CST
Katie says ...
This is a recipe I got from White on Rice Couple blog. It's delicious! Baked Sweet Onion Dip Ingredients: 1 8 oz package of cream cheese (very softened) 1 cup mayo (preferably Best Foods brand) 1 cup freshly grated Parmesan cheese 1 cup diced or chopped sweet onion. You choose your size 1 tablespoon fresh cracked black pepper Crusty bread or crackers 1. Pre-heat oven to 350 degrees. In bowl, place softened cream cheese. The cream cheese must be very, very, soft (like spreadable butter) to allow all ingredients to blend evenly together. If your cream cheese needs to soften more, place in microwave for a few seconds. 2. Add mayo, parmesan cheese, onions and fresh cracked black pepper to soft cream cheese till everything is mixed thoroughly. 3. Place mixture in ramekins or any oven safe dishes. Bake slowly, for about 30-45 minutes for all ingredients to cook together. When the top crust is brown, almost burnt looking then the dip is ready. The darker brown the crust of the dip becomes, the better the flavors are cooked. 4. Serve with your favorite bread and crackers. Visit their blog! Baked Sweet Onion Dip @ http://www.whiteonricecouple.com/
02/03/2010 7:00:02 PM CST
Jeffrey McCannon says ...
Jeffrey's Caeser Salad w/ Parmigiano Reggiano Chips (a recent Caeser Salad Throw Down Winner - sorry Ryan) course ground pepper 2 cloves garlic 2 anchovies (optional) 1 lemon 1 Tablespoon Dijon Olive Oil Fresh Baked Croutons Fine Grated Parmigiano Reggiano Course Grated Parmigiano Reggiano 1 Wood Bowl Keep in mind, these are estimates, i never actually measure, i just make it! :-) Take a large wood bowl, throw 2 whole garlic gloves into it, and crack some pepper from your pepper mill - 6 healthy turns of course cracked pepper. Use a fork to mince the garlic and pepper - the course pepper helps to mince the garlic - rub it around the bowl. Add the anchovies and do the same mince all together. Next squeeze half of a lemon and use your spoon/fork to mix into the bowl. Add your Dijon, just shy of a tablespoon is good. Pour Extra Virgin Olive Oil around the bowl in a slow circle twice! Mix all together - should be a nice smooth almost creamy consistency. Add Cut Romaine and Toss Once Add Finely Grated Parmigiano Reggiano and toss - be generous with your Parmigiano Reggiano! Add Croutons and toss. Add Parmigiano Reggiano Chips and serve on chilled plates. Add a lemon wedge. To make Parmigiano Reggiano Chips - put 2 tablespoons of Coursely Grated Parmigiano Reggiano onto parchment paper under the broiler for each chip - broil until browned - let sit at room temperature to cool. ENJOY!
02/03/2010 7:01:41 PM CST
Kim Fleming says ...
Penne al Fresco with Spinach (meatless) makes 6 servings Ingredients: 4 garlic cloves, peeled and crushed 2 cups grape tomatoes 3 cups of uncooked penne pasta 3 cups chicken broth or stock 3/4 cup of dry white wine 1/2 tsp salt 1/2 tsp caorsley ground pepper 1 small bag baby spinach leaves 1 cup fresh basil leaves 1/4 cup freshly grated Parmigiano Reggiano 2 Tablespoons Extra virgin olive oil Heat olive oil and garlic in large skillet over medium heat. Add grape tomatoes and cook with lid on just until tomatoes start to pop/break. Gently crush tomatoes with back of spoon. Add uncooked pasta, broth, wine, salt and pepper. Heat on high just until it starts to boil, then add spinach. Stir and cover. Turn heat down to medium and cook until pasta is tender. Add fresh basil and parmigiano reggiano. Toss and serve.
02/03/2010 7:07:05 PM CST
Janelle Lawrence says ...
Lentil Parmesan Soup 2 russet potatoes 2 medium carrots, cut into 1/4-inch dice 2 celery ribs, cut into 1/4-inch dice 2 garlic cloves, chopped fine 1 medium onion, chopped fine 2 tablespoons unsalted butter 1 pound French lentils (about 2 cups) 8 cups low-salt chicken broth 1 cup thawed frozen cut spinach 1 cup grated Parmigiano Reggiano Garnish: chopped fresh parsley Peel potatoes and cut into 1/4-inch dice. In a pot, cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat until onion gets soft. Add lentils, broth, and salt and pepper to taste and simmer for about 45 minutes. Stir in spinach and then Parmigiano and bring back to simmer. Ladle into bowls and garnish with parsley. Pull up a chair and revel in this delicious comforting bowl of soup.
02/03/2010 7:07:17 PM CST
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
Janet says ...
Zucchini Panini Sandwiches With Yogurt Chipotle Sauce A fusion of Italian and Mexican flavors Ingredients: 2 medium zucchinis ½ tsp sea salt ½ tsp fresh ground pepper 8 thick sliced bacon strips cooked (beef, pork or turkey) ¼ cup small diced red onion 3 TB Sun Ripened Dried Tomatoes in Olive Oil, diced small 8 slices (1/2-inch thick) Sourdough bread from a round Parmigiano Reggiano Cheese Grated with micro plane grater Tomato sliced 5 TB Extra Virgin Olive Oil 8 Peperoncinis for garnish Sauce: ½ cup thick style plain yogurt (Greek) 2 chipotle peppers in adobo sauce 2 tsp adobo sauce ½ tsp Crushed garlic Juice from ½ a lime Using a vegetable peeler, skin the zucchinis and chop off ends and throw away. Then continue peeling the zucchini down to the seed core rotating as you go to make nice thin strips. Throw away core. You want around 4-5 cups of thin peeled zucchini. Toss in a colander with salt and pepper and set aside. For sauce add all the ingredients in a small processor or blender and blend till smooth. Refrigerate until use. Cook bacon in skillet or microwave. While it is cooking dice up red onion and sun dried tomatoes. Cut Sourdough round in half and cut 4 ½-inch slices from each half from thick sides. Remove bacon when crisp to paper towel lined plate and blot to remove excess fat. Heat a 12-inch pan with 3 TB olive oil on high. Squeeze and press zucchini in colander to release excess water. Toss in skillet with onion and sun dried tomatoes. Sauté on high for 5 minutes; do not over cook you want zucchini to be slightly crisp. Preheat panini press, skillet or grill pan on medium heat. Lightly brush one side of each slice of bread with olive oil. Lay on work surface oiled side down. Layer 4 slices with the zucchini mixture, then chipotle sauce, bacon, micro-plane a generous amount of cheese, and add sliced tomatoes. Top with other bread slices oil side up. Press in panini press till browned and cheese is melted. If you do not have a press you can heat a skillet and us another heavy skillet or Dutch oven to press sandwiches. Arrange panini in skillet and top with Dutch oven. Cook until bottoms of sandwiches are crisp. Remove Dutch oven, flip sandwiches, replace Dutch oven, and continue to cook until crisp on second side. Serve hot topped with 2 peperoncinis as a garnish. Note: Omit the bacon for a vegetarian version. Makes 4 sandwiches
02/03/2010 7:27:55 PM CST
Laura Golar says ...
For the Contest..... Artichoke Pancakes Step one- Drain 2 cans of Artichoke Hearts (unflavored) and save the liquid Coursely chop the Artichoke Hearts Step two- Chop a bunch of fresh chives for taste Step three- put aside plenty of fresh shredded Parmigiano Reggianano Step four- Beat 3 or 4 organic eggs Step five- Add to a large bowl the chopped artichoke hearts, fresh chives and the eggs. Once they are well mixed you would then add plenty of Parmigiano Reggiano and add any artichoke liquid if needed. I add more liquid so I can add more cheese, Step six- The mixture is solid enough that you can make pancakes. I personally put wax paper on the counter and put the pancakes on it Step seven- Heat some olive oil in a frying pan and start frying the pancakes and turn over when slightly browned. The smell at this stage is heavenly. Optional step seven= If you do not want to fry .... Put the pancakes in a preheated 375 degree oven and bake....turn when golden brown... the smell will tell you when ready. The outcome is a crispy (lightly brown) pancake with the perfect blend of Parmigiani Reggiano and the sweetness of the artichoke and the fresh chives,,,,,,,,, The smell and taste is heavenly and I hope that all will try this wonderful family favorite. The eggs are used to bind and adds to the fluffiness. As you leave the kitchen to the dinning room the family and guests are reaching for them..they are really delicious. Enjoy Laura from NY
02/03/2010 7:33:52 PM CST
Shirley Hodge says ...
8 slices white bread several days old. crusts removed 4 sliced whole wheat (not the kind with honey)bread several days old , crusts removed 6 whole eggs 2 cups whole milk 1-1/2 c. evaporated milk 1/2 cup creme fresh 3 cups shredded Parmigiano Reggiano cheese 1 tsp.salt 1 tsp. white pepper 1/2 tsp cayenne pepper 1/2 tsp. freshly grated nutmeg Roasted paprika for garnish soft butter to butter baking dish oil for frying Combine eggs, milks, creme fresh, salt, pepper, cayenne pepper, nutmeg and beat until well mixed. PLace 4 slices white bread in bottom of 9 x 11 baking pan, cutting it to fit, that has been greased with a bit of butter. Sprinkle with 1/2 of the cheese, repeat layer with the whole wheat bread, finally top with the last white bread layer. Pour milk and egg mixture over the dish, cover with plastic wrap and refrigerate for at least 4 hours. When thoroughly soaked, cut it into finger size pieces. Heat flat bottom fry pan or grill to hot and add 3 tbsp. oil. Fry individual pieces until brown and crispy on eich side. Sprinkle with paprika. Serve hot with a nice soup.
02/03/2010 7:37:55 PM CST
eohaymond says ...
spinach triangles 1 lb Spinach 1 Med Red Onion 4 Cloves Garlic 3/4 C pecans 1 box (1lb?)Phyllo Dough 1/3 C Ricotta Cheese 1/2 C Feta Cheese 1/2 C grated PARMIGIANO REGGIANO cheese Thaw frozen phyllo overnight in refrigerator Mix cheeses together in food processor Saute onion, garlic, pecans and spinach. Chop coarse in food processor Mix together with cheese Cut roll of phyllo into thirds. Keep the parts you are not using covered with a damp kitchn towel Take a sheet from the stack of phyllo and place it flat. Spray lightly with olive oil. Take another sheet and place it on top of the first and repeat . One more time so that you have a stack of three phyllo sheets. Spoon a heaping tablespoon on one end and fold like a flag. Trim extra phyllo and place on cooking sheet. Spray lightly with olive oil. Cook @ 350 until golden brown. makes about 16 triangles.
02/03/2010 7:40:45 PM CST
Liz Mackay says ...
Parmigiano Popcorn Make popcorn in your usual way. If popping in a pot, add 1/2 tsp garlic salt to the oil. Melt butter and add as much parmigianno as you like and pour over the popcorn. Yum!
02/03/2010 7:42:52 PM CST
Darlene Willis says ...
Darlene Willis: Recipe for Parmitini Reggiano Recipe Contest Organic Vegetable Omelette with Pamitini Reggiano Cheese INGREDIENTS: 1 32 oz Organic Vegetable Broth 1 Organic White Onion 1 Organic Garlic 1 Organic Zucchini 1 Organic Squash 1 Bunch Organic Spinach 1 Bunch Organic Kale 1 Bunch Organic Collard Greens 1 Bunch Organic Celery 1 Organic Red Pepper 1 Organic Yellow Pepper 1 Organic Green Pepper 1 Bunch Organic Broccoli 3 tbsp Organic Italian Seasonings 2 tbsp Organic Paprika Pinch Sea Salt Pinch Organic Black Pepper 2 Organic Cage Free Eggs Organic Olive Oil Cooking Spray 1 Organic Tomato Parmitini Reggiano Cheese DIRECTIONS: Place a 12 quart stockpot on medium heat put the vegetable broth and all the seasonings into the pot and then in the order mentioned above cut up all the vegetables together into the pot. By the time the broccoli is added the soup should be done. Approximately 45 minutes. Put one cup of drained soup to the side and freeze the rest in single freezer bags for omelettes on other days. Spray a 12-inch skillet with organic olive oil cooking spray and place on medium heat. Beat two organic cage free eggs and pour into skillet, spreading it inside the skillet. Once the egg is slightly cooked placed slices of the organic tomato and shedded parmitini reggiano cheese onto the egg. Add the cup of soup, layered with more tomatoes and parmitini reggiano cheese and fold egg over it, making it into an omelette. Serves two. Excellent for Breakfast, Lunch, Dinner or Snack.
02/03/2010 7:43:41 PM CST
mary mickelson says ...
healthy eggplant parm 2 eggplants 1-2 jars of marinara sauce 9" by 12" oiled baking dish cup grated parm pre heat oven 400. Slice eggpalnt half inch thick. Place on oiled cookie sheet. bake 20 minutes, flip over and bake another 20 minutes. Layer in baking dish with sauce an grated parm starting and stopping with sauce. Alternately layer all as indibvidual serving stacks of 3 eggplant slices on jellyroll pan or in individual ramikins for attractive individual servings. Bake until bubbly, 30 to 40 minutes. Top with chopped flat leaf parsley of basil, or both. Keeps well. After the eggplant slices are cooked, they can be stacled and refrigerated for several days. Individual stacks can be assembled to make quick individual servings.
02/03/2010 7:46:06 PM CST
Michael E Blanos says ...
Michael B's Cesar Salad Ingredients: 1 head of fresh cut Romaine Lettuce, each leaf hand washed under warm running water. Then each leaf, laid flat on an open kitchen towel, and hand-pressed towel dried. 4 Oz. Crumbled bacon pieces 4 Oz. finely shredded Parmigiano Reggiano 4 Oz. seasoned croutons 4 Oz. light Cesar salad dressing To prepare: slice lettuce down each side of stem, discarding all leftover stems. Slice lettuce into bite-sized pieces. Then, mix all other ingredients along with lettuce slices in a large salad bowl. Preparation time: 20 minutes. Serves six people. Enjoy.
02/03/2010 7:48:26 PM CST

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