Wednesday, December 15, 2010

Broccoli Cheese Soup

Another one from my mom!

Preheat: --

1/2 c. Butter
1 whole large onion, chopped
2 c. Chicken broth
2 c. Milk or Cream
1 T. Garlic powder
1 lb. Processed cheese
2/3 c. Cornstarch
1 c. Water
2 c. Frozen broccoli, thawed, OR 3 broccoli crowns

Rigatoni with Eggplant Puree

From my mom!

Preheat:  400*
Category: Eggplant, rigatoni, Italian

1 med. Eggplant, cut into 1" cubes
1 pint Cherry tomatoes
3 cloves Garlic, whole
3 T. Olive oil
1 t. Salt
1 t. Black pepper
1 t. Red pepper flakes
1/4 c. Toasted pine nuts
1 lb. Rigatoni pasta
1/4 c. Torn, fresh mint leaves
1/2 c. Grated Parmesan cheese

1.  On sided cookie sheet, place parchment paper.  Spread out eggplant, tomatoes, garlic.  Drizzle olive oil and season with salt, black pepper and red pepper flakes.  Coat everything and roast for 35 minutes, or until eggplant is golden. 

2.  Roast pine nuts separately on next shelf down for 8 minutes

2.  While vegetables are roasting, boil pasta in salted water until al dente.  Drain.  Save 1 1/2 cups of pasta water.

4.  When vegetables are done, place in blender with EVOO and mint, then purée until smooth.  Transfer into bowl with pasta, add parmesan, stir to combine and get pasta saucy.  Sprinkle pine nuts to serve.

Tuesday, December 14, 2010

Lemon Glaze (for fish or chicken)

From the Mayo Clinic website for healthy recipes.  Sounds delicious--we're going to make it next week to accompany our tilapia.  :)  And what a good idea to microwave it!!

Preheat: --
Category: glaze, chicken, fish, lemon, lime

2 teaspoons lemon or lime juice
2 teaspoons grated lemon or lime zest
1 cup unsalted chicken broth
2 Tablespoons chopped parsley
2 Tablespoons sugar
4 Teaspoons cornstarch

1.  In a microwavable bowl, combine all ingredients, whisking to mix evenly.

2.  Microve on high until clear and thickened, about 1-2 minutes.  Serve immediately.