Tag Archive: Parmesan cheese


mushroom-kale-cheddar-frittata

  • Serves 6
  • Hands-On Time 15 min
  • Total Time 40 min

INGREDIENTS

  1. 1/4 cup olive oil
  2. ounces mushrooms (such as cremini and shiitake), halved or sliced if large
  3. Kosher salt and black pepper
  4. small shallots, chopped
  5. large eggs
  6. 1/2 cup crème fraîche or sour cream
  7. ounces Cheddar, shredded (1 cup)
  8. ounces Parmesan, shredded (½ cup)
  9. 1/2 small bunch lacinato kale, stems discarded and leaves sliced (about 4 cups)

DIRECTIONS

  1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the shallots. Cook, tossing frequently, until the shallots are tender, 2 to 3 minutes. Transfer to a plate. Reserve the skillet.
  2. Whisk the eggs, crème fraîche, ½ teaspoon salt, and ¼ teaspoon pepper until combined. Whisk in the Cheddar and half the Parmesan. Toss the kale with 1 tablespoon of the remaining oil.
  3. Heat the remaining 1 tablespoon of oil in the reserved skillet over medium heat. Add the egg mixture to the skillet, followed by the mushrooms, the kale, and the remaining Parmesan. Cook until the frittata is set just around the edge, 2 to 3 minutes.
  4. Transfer the skillet to oven and bake until the frittata is just set, 20 to 24 minutes. Slide onto a plate to serve.

Courtsey of Real Simple, Justin Chapple

NUTRITIONAL INFORMATION

Per Serving

  • Calories390 calories
  • Fat31 g
  • Sat Fat13 g
  • Cholesterol295 mg
  • Sodium640 mg
  • Protein20 g
  • Carbohydrate8 g
  • Sugar1 g
  • Fiber1 g
  • Iron2 mg
  • Calcium361 mg

 

Italian Wild Rice Soup

  • Makes: 8 servings
  • Carb Grams Per Serving: 24
Ingredients
  • 1 pound ground pork
  • 4 cups water
  • 2 14 1/2 – ounce can lower-sodium beef broth
  • 1 14 1/2 – ounce can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained
  • 1 6 – ounce can tomato paste
  • 1 cup chopped onion (1 large)
  • 3/4 cup wild rice, rinsed and drained
  • 6 cloves garlic, minced
  • 2 tablespoons Italian seasoning, crushed
  • 1 1/2 teaspoons paprika
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 9 – ounce package fresh spinach, chopped
  • 1/2 cup finely shredded Parmesan cheese (2 ounces)

Directions

  1. In a large skillet cook pork over medium heat until no longer pink, using a wooden spoon to break up meat as it cooks; drain off fat.
  2. In a 4- to 6-quart slow cooker combine cooked pork, the water, broth, tomatoes, tomato paste, onion, uncooked wild rice, garlic, Italian seasoning, paprika, fennel seeds, black pepper, salt, and crushed red pepper.
  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir spinach into

    Nutrition Facts Per Serving:

    Servings Per Recipe: 8
    PER SERVING: 274 cal., 11 g total fat (5 g sat. fat), 45 mg chol., 315 mg sodium, 24 g carb. (6 g fiber, 8 g sugars), 20 g pro.

    Diabetic Exchanges

    Mark as Free Exchange (d.e): 0; Fat (d.e): 1.5; Vegetables (d.e): 2; Lean Meat (d.e): 2; Starch (d.e): 1

    soup.

  4. Serve topped with cheese.

Source:  Real Simple
fried-chicken-romaine-salad

Photo by Christopher Testani

  • Serves4
  • Hands-On Time 20 min
  • Total Time 40 min

INGREDIENTS

  1. cup panko bread crumbs
  2. tablespoons olive oil
  3. teaspoons seafood seasoning (such as Old Bay)
  4. Kosher salt and black pepper
  5. chicken tenders, patted dry
  6. ¼ cup buttermilk
  7. ¼ grated Parmesan, plus more for serving
  8. teaspoons lemon zest, plus 2 tablespoons fresh lemon juice
  9. romaine hearts, chopped
  10. pint cherry tomatoes, halved or quartered if large
  1. Heat oven to 425° F. Place a rack on a rimmed baking sheet.
  2. Whisk the panko, 2 tablespoons of the oil, the seafood seasoning, and ¾ teaspoon pepper in a small bowl. Dip the chicken in the buttermilk in a bowl, then coat with the panko mixture, pressing gently to help it adhere. Place the chicken on the rack and bake until cooked through, 16 to 20 minutes. Cut into pieces.
  3. Meanwhile, whisk the Parmesan, lemon zest and juice, the remaining 3 tablespoons of olive oil, and ¼ teaspoon each salt and pepper in a large bowl. Add the romaine and tomatoes and toss.
  4. Serve the chicken over the romaine salad with additional Parmesan.

Nutritional values

Per Serving

  • Calories 350 calories
  • Fat 19 g
  • Sat Fat 3.5 g
  • Cholesterol 70 mg
  • Sodium 580 mg
  • Protein 31 g
  • Carbohydrate 16 g
  • Sugar 6 g
  • Fiber 3 g
  • Iron  102 mg
  • Calcium 102 mg

 

summer garden spaghetti

Gather a few fresh veggies from your garden and make this delightful new spaghetti recipe tonight! Combine your fresh cherry tomatoes with tasty browned sausage and onions then spread over hot roasted spaghetti squash. Top it off with fresh grated parmesan cheese. Now ~ Sit back and enjoy the fruits of your labor

Makes: 4 or double recipe for 8

Ingredients:

I medium spaghetti squash
1/2 small onion cut into slivers
2 pints cherry tomatoes or grape tomatoes
1 pint small homegrown tomatoes such as Romas or Camparis
(you will need a total of 4 cups tomatoes halved if cherries/grapes and quartered if larger)
1 lb Swaggerty’s bulk sausage, browned & well drained
1 Tbsp dried Thyme leaves
1/8 tsp garlic powder
salt & freshly ground black pepper to taste
Parmesan Cheese shredded for garnish

Directions:

  1. Preheat oven to 375 degrees.
  2. Cut spaghetti squash in half & scrape out seeds. Discard.
  3. Place squash, cut side down, on a greased baking sheet.Bake for about 30-40 minutes or until squash pulls away in strands with a fork. Set aside, keeping warm.
  4. In a large skillet heat 3 Tbsp olive oil over medium high heat. Add cut tomatoes and slivered onions to the skillet. Sprinkle in thyme leaves, garlic powder, salt & black pepper. Stir together to coat tomatoes and onions with olive oil and seasonings. Turn heat to medium. Saute until tomatoes collapse and release their juices. About 15-20 minutes. Stir often.
  5. Add in browned sausage crumbles and mix well. Set aside keeping warm.
  6. To serve use a fork to pull spaghetti squash strands away from the shell of the squash. Divide “spaghetti” squash evenly among serving dishes and top with hot tomato-sausage sauce and a sprinkling of Parmesan cheese.
Notes:

Spaghetti Squash is readily found in most supermarkets such as Krogers and Walmarts. They are low in carbohydrates compared to pasta. When baked they soften and the strands of the squash can be used like any spaghetti noodle. Baking the squash brings out a nutty flavor that works well with any pasta sauce. Just another way to eat healthier and serve your family delicious meals.

Zucchini Pie
Photo by Christopher Baker
Hands-On Time 15 minutes
Total Time 80 minute
3 cups grated zucchini
1 small onion, chopped
1 cup all-purpose flour
1 cup grated provolone cheese
3 eggs, beaten
1/4 cup vegetable oil
4 tablespoons grated Parmesan
2 teaspoons chopped fresh basil
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
  2. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.
  3. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.

Nutritional Information

  • Per Serving
  • Calories 289
  • Calcium 255 mg
  • Carbohydrate 20 g
  • Cholesterol 122 mg
  • Fat 18 g
  • Fiber 1 g
  • Iron 2 mg
  • Protein 12 mg
  • Sat Fat 6 g
  • Sodium 723 mg

Ingredients

  • 1 globe eggplant (small, about 1 lb., cut lengthwise into quarters)
  • 12garlic cloves (minced)
  • 9 rosemary sprigs (large fresh, with strong woody stems)
  • 2 tsp lemon zest
  • 1/4 cup lemon juice
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon honey
  • 1.2 teaspoon cracked black pepper
  • 1/3 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 1 pinch sea salt
  • 1 zucchini (cut into rounds about 1/2 inch thick)
  • 1 pt cherry tomatoes
  • 1/2 cup ricotta cheese
  • 1/3 finely grated Parmesan cheese
  • Thyme and Pepper walnuts  (recipe below)

 

Directions:

Cut the eggplant quarters into slices about 1/2 inch thick.

Add the garlic to a large bowl. Pluck the leaves from 1 rosemary sprig and add them to the bowl.  the in the same bowl combine olive oil, lemon zest, lemon juice, thyme, honey, garlic, pepper and salt.  Set aside one tablespoon of the mixture.   Pour remaining mixture over vegetables.  Seal bag; turn to coat, Marinate in the refrigerator 2 hours.

In small bowl combine ricotta cheese, Parmesan cheese and the reserved 1 tablespoon of marinade.

Meanwhile, strip the leaves from the bottom two-thirds of the remaining 8 rosemary sprigs (reserve the leaves for another use). Place the sprigs in a shallow dish, add water to cover and soak for 1 hour to prevent them from burning on the grill.

Drain the rosemary sprigs. Thread the vegetables onto the sprigs, alternating the eggplant slices, zucchini slices and tomatoes, and shaking off any excess marinade as you remove the vegetables from the bowl. Reserve the marinade.

About 15 minutes before you plan to serve the vegetable skewers, prepare a hot fire in a grill.

Grill the vegetables, turning once or twice, until the vegetables are tender but not falling apart, 8 to 10 minutes. Transfer to a serving platter and drizzle with the remaining marinade.   Spoon tiny dab of  ricotta mixture cheese on top of each vegetable and top with thyme and pepper walnuts. Serve hot or at room temperature. Serves 4.

Thyme and Pepper Walnuts

In medium skillet, heat 1 teaspoon olive oil over medium heat, add 2 tablespoons coarsely chopped  walnuts and toss to coat.  Cook and stir 3 to 5 minutes or until toasted.  Add 1/4 teaspoon thyme and 1/8 teaspoon pepper and toss to coat.

%d bloggers like this: