Pages

March 2011

March 2011

Tuesday, January 24, 2012

Roasted Eggplant with tomato and mint

Roasted Eggplant with tomato and mint


3 tablespoons of olive oil

2 medium eggplants cut into 1 inch rounds

½ cup of feta cheese

1/3 cup of red onion diced small

3 medium tomato seeded and diced

3 tablespoons of mint leaves

2 teaspoons of red wine vinegar


Preheat oven to 425 brush baking sheet with oil. Arrange eggplants in a single layer season with salt and pepper and cook until both sides are brown. Flip each round and season with salt and pepper. Roast until undersides are browned and eggplant is tender. 10 to 12 minutes.


In a small bow mix together 1 tablespoon oil. Ricotta, onion, tomatoes, mint and vinegar. Season to taste with salt and pepper and more vinegar. Transfer eggplant to  a serving platter and top with Ricotta mixture.


Makes a nice low- fat snack. Found in Martha Stewart everyday food.

Creamy Salsa Soup

Creamy Salsa Soup


2 cups of salsa (16 ounces)

1 and¾ cups of veggie broth ( low salt )

2 tablespoons of heavy cream


Bring salsa and broth to a boil, transfer to a blender along with 2 tablespoons of cream blend until smooth.  Season with salt and pepper. You could add diced avocados and fresh cilantro.


Yes this has cream in it but it is not enough to make you gain because most of the day your eating fresh veggies, fruit and lean protein. This recipe is two servings. You could use chunky or regular salsa. This could replace a snack in cold weather. I’m more confident in giving Patience this for a snack than something loaded with sugar.


Found this is Martha Stewart Every day Food.

Fennel and Leek Gratin

Fennel and Leek Gratin


2 Large leeks

2 bulbs fennel

2 oz of Gruyere cheese

1 Can of diced tomatoes with juice 14 oz

¼ cup of whipping cream

Salt pepper to taste


Bring a large pot of salted water to a rapid boil. Meanwhile in a work bowl fitted with slicing blade slice leeks and fennel Add leeks  and fennel to boiling water, return to a boil and blanch until tender and crisp about 3 minutes. Using a slotted spoon transfer to a prepared dish.


Shred the cheese in food processor.


Add tomatoes with juice, cream, salt and pepper to taste to leek mixture. Stir to combine. Sprinkle cheese evenly over top evenly in over 400 degrees until cheese is nicely browned and vegetables are tender about 20 minutes.


This is a nice Mediterranean inspired dish although it has whipping cream we are not to worried because we are eating veggies and lean protein the majority of the time.

Not as much guilt as potatos