1 tsp curry powder
Friday, May 29, 2009
1 tsp curry powder
Wednesday, May 27, 2009
3 tbs Balsamic vinegar
1 tbs dry white wine
1 tsp Dijon mustard
1/4 tsp salt (more to taste)
1/4 tsp freshly ground pepper (more to taste)
1 tbs extra-virgin olive oil
1 tbs canola oil
1 large scallion, finely chopped
1/4 cup walnuts, finely chopped
1 lb new or small red potatoes, cooked and cooled (skins on), then quartered1 1/4 cups fresh green beans, cut in 1-inch pieces and steamed until crisp-tender
1/2 cup red kidney beans, rinsed and drained
In a small bowl, whisk the vinegar, wine, mustard, salt, and pepper. Add the olive oil and canola oil a little at a time, whisking constantly. Mix in the scallion and walnuts.
In a large bowl, combine the potatoes, green beans, and kidney beans. Drizzle with the dressing and toss to coat. Let stand at room temperature about 1 hour. Toss again before serving.
Each serving has just 3 WW points. With the addition of some protein, this could be a main dish lunch or dinner.
Monday, May 25, 2009
Friday, May 22, 2009
- brown the sausage in the oven--no oil required--OR
- remove the sausage from the casings and saute in a small amount of oil
- decrease the amount of mozzarella to 8 oz instead of 16 oz
- roast the eggplant with a small amount of olive oil drizzled over all
There is no reason why this dish required the copious amounts of olive oil Tyler called for. Those 2-counts and 3-counts and 1/3 cups really add up, especially since eggplant is like a sponge and soaks up all the oil.
Please be sure to visit the wonderful blog hosted by Deb of Kahakai Kitchen, Megan of My Baking Adventures, and Natashya of Living in the Kitchen with Puppies. The site is Tyler Florence Fridays and you can see a round-up of Tyler recipes there every Saturday.
Wednesday, May 20, 2009
Monday, May 18, 2009
Saturday, May 16, 2009
Monday, May 11, 2009
Remove the plate, toss in some salt, pepper, and parsley, and prepare for the divine!!!!
Friday, May 8, 2009
It's only recently that I've begun to appreciate Tyler Florence. For a while, I considered him Food Network's "Pretty Boy," but didn't really find his food all that.... During the winter when I could not longer walk outdoors and began to use my treadmill, I started walking during his program. A few of the dishes I watched him prepare made me take a second look and I ordered one of his cookbooks, Tyler's Ultimate. I have to be honest--I've liked about half the recipes I've tried. The other half have been just okay. Since we eat a lot of main dish salads in the summer, I decided to give this recipe a try. It took very little time to prepare and was enjoyable. I would make it again (all right, I gave it an 8 out of 10), though I doubt it will be included in the permanent rotation. I switched out watercress, replacing it with baby spinach.
1 lb large shrimp, peeled, deveined, and tails removed
4 slices bacon, cut crosswise into 1/2 inch pieces
extra virgin olive oil
freshly ground pepper
8 fresh sage leaves (I sliced into a chiffonade)
1 pint yellow grape tomatoes (you can use red cherry or a mix)
1 - 14 oz can cannellini beans, rinsed and drained
1 tbs red wine vinegar
10 oz washed baby spinach
Preheat the oven to 350 degrees.
Arrange the shrimp in a single layer on half of a large baking sheet. Spread the bacon slices on the other half. Drizzle with olive oil. Season the shrimp with salt and pepper and spread the sage leaves over all.
On another baking sheet, drizzle the tomatoes with olive oil and season with salt and pepper.
Place both baking sheets in the oven. Roast the tomatoes about 12 minutes (until they burst) and the shrimp and bacon for 12 - 15 minutes.
In a large bowl, place the spinach and cannellini beans. Scrape the tomatoes and juices on top and toss to mix. Scrape the bacon and shrimp and any juices on top, drizzle with the vinegar and more olive oil. Toss to mix--this will wilt the spinach. Season with salt and pepper and serve.
I will admit that this is a beautiful dish and one that is healthy as well.