Food chart by purine content

Food chart by purine content

Oven Roasted Stuffed Bell Peppers

I'm always looking for great tasting vegetable dishes and I recently received this recipe from my friend Elyse.  We've been swapping recipes back and forth on our quest for healthier eating.  She grilled her red peppers and I oven roasted them (Currently 105 degrees in AZ!  NO outdoor Grilling!).
*Note to self: Buy a grill pan for the stove top*

For those of you who love gourmet veggie pizza, I thought these ingredients would also taste wonderful on a thin pizza crust...what do you think?

Ingredients:
2 large red peppers
1 white onion, medium dice
1 garlic clove, minced
10 ounces Spinach
6-8 slices of goat cheese
8 kalamata olives, quartered lengthwise (I used a bit more as we both love kalamata olives)
1 tablespoon fresh oregano, rough chop  (I used dried and sprinkled just a bit on each half.)
3 tablespoons olive oil
kosher salt
black pepper
Directions:
1.      Get your grill going.  If roasting in the oven set temperature at 375 for 15 min.
2.      Cut peppers in half lengthwise. 
3.      Remove the seeds and membranes. 
4.      Brush 1 tablespoon of olive oil over the inside and outside of the peppers, then sprinkle all over with salt and    
         pepper.
5.      Place the peppers on the grill over medium-hot coals skin side down. 
6.      Cover and let cook for about 10 minutes, until the skins are lightly charred, then turn and cook for about 4 more 
          minutes. The peppers should be soft, but still hold their shape. 
7.      Remove from grill.
8.      While the peppers are on the grill, sauté the spinach. 
9.      Pour 2 tablespoons olive oil in a large sauté pan over medium heat. 
10.     Once the oil is hot, add the onions. Cook, stirring occasionally for about 3 minutes, or until they are translucent.
11.     Season with salt and add the garlic; cook for about 2 more minutes, until pale golden. 
12.     Add spinach, season with salt and cook, covered, stirring occasionally, until wilted, about 3 minutes.
13.     Divide the spinach equally and fill the bottom of each pepper. 
14.     Sprinkle the oregano and olives over the spinach, then add the slices of goat cheese.  (This can be done several 
           hours ahead.)
15.     Put back on the grill to heat through, or pop them in the oven. Enjoy.


Serves 4

The following vegetable dish was inspired by a post in www.cookincanuck.com, click for recipe.  It will satisfy your need for goat cheese!  They will make a beautiful appetizer.

You won't be able to eat just one!  Enjoy!

Lonche de Jamón {Mexican Sandwich}

Lonche de Jamón is a Mexican sandwich served on a roll.  No measuring is required with this recipe, use as much or as little of any ingredient that you want.  

I loved eating this as a child when I visited my abuelita in Guadalajara. 

INGREDIENTS:

Bolillo/Rolls

Ham

Sliced onion

Sliced tomato

Slice avocado

Butter

Mexican Crema or Sour cream

Canned Jalapeños (optional)

Heat up your cast iron and butter it up!

toast your bolillo until they turn a light golden brown; turn bolillo over to toast the other side 

lather on some crema

brown 2 or 3 slices of ham

place ham on one side of the bolillo and the veggies on the other side

¡Provecho!

Banana Rum Cake

First Layer:

 1 cup of Soft Butter

½ cup regular sugar

½ tsp Vanilla extract

2 cups Flour

1 tsp ground cinnamon

½ tsp salt

First Layer Directions:

Beat 1 cup of butter on high add the ½ cup of sugar and ½ tsp of vanilla, mix all together. Then, mix in 2 C. of Flour ½ tsp of salt, 1 tsp of cinnamon.  Once combined, press all of this mixture into a baking pan of 13 x 9 x 2 in.  Bake at 350 for 15-20 min/until it’s light brown.  Cool completely.

End of First Layer

Second Layer Filling:

 ½ Cup. Butter softened

2 cups brown sugar (packed)

1 tsp baking soda

¼ tsp salt

3 eggs

1 1/3 cups Mashed banana

1 TBSP Rum

1 tsp Vanilla

2 cups Flour

Filling: Beat ½ C. butter (30 seconds), add the 2 cups of brown sugar, 1 tsp of baking soda, ¼ tsp of salt (combine).  Then add egg, banana, rum, vanilla (well combined).  Add 2 C. Flour to mixture and continue to combine.  Spread this on top of cooled crust and bake in 350 degree oven for 40-45 min.   Check for done with toothpick.   Let cool before adding frosting.   

End of Second Layer Filling

Frosting:

½ c. Butter

3 oz cream cheese softened

3 C. powdered sugar

1 tsp cinnamon

2 tsp vanilla

rum/milk

Beat and mix until fluffy ½ C butter and 3 oz cream cheese (soft). Then add 3 Cups powdered sugar and 1 tsp cinnamon, add 2 tsp vanilla extract…add a little at a time of Rum and milk until you reach a desired consistency that is spreadable.  Cut into bars. 

ENJOY!

Keep cool in refridgerator 

                         

Tomato, Squash, and Feta Gratin

This vegetable side dish was a big hit with my Christmas dinner guests.  I hope you'll try it!

(picture taken before placing in oven)

1-2 tsp garlic olive oil 

1 zucchini, sliced 1/4 inch thick coins 

1 yellow squash, sliced 1/4 inch thick coins 

Sea salt and freshly cracked pepper, to taste 

2 green onions, chopped 

1 clove of garlic, minced 

1 tbsp basil, chopped 

1/4 cup tomato basil feta 

6-7 small vine ripened tomatoes, sliced 1/4 inch thick 

Preheat the oven to 400 degrees. Coat a small baking dish with 

cooking spray. 

Place the sliced zucchini and squash coins into a bowl then season 

with a bit of olive oil, sea salt, and freshly cracked pepper, to 

taste; toss to coat evenly. In another bowl add the green onions, 

garlic, fresh basil, and feta cheese and mix well. 

Lay the zucchini slices in the pan, slightly overlapping them like 

shingles. Sprinkle with some of the feta mixture. Layer the yellow 

squash slices on top of the zucchini, slightly overlapping them like 

shingles. Sprinkle with some of the feta mixture. Layer the 

tomatoes on top of the yellow squash, slightly overlapping them 

like shingles. Sprinkle with the remaining feta mixture. Drizzle 

with some olive oil if desired. 

Place into the oven and bake for 30 minutes or until the 

vegetables are tender and the top is slightly browned. Allow to sit 

for 5-10 minutes prior to serving. Enjoy. 

Jumbo Shells Stuffed with Cheese

Cheesy Pasta Goodness!

Ingredients:

1/2- box of Jumbo Shells

1- 24 ounce jar of Marinara Sauce

1+ 1/3 cup fresh Ricotta cheese

8 ounce Mascarpone cheese

1cup Parmigiano Reggiano cheese, divided

1-8 ounce package Mozzarella cheese, shredded and divided

4 tablespoons parsley, chopped

Salt and black pepper to taste

2 tablespoons of water

YUM!

Directions:

1. Preheat oven to 400 degrees F.

2. Cook jumbo shells in boiling water for 10 minutes.  Drain and cool on a sheet pan.  Set aside

3. Mix together ricotta, mascarpone, half the Parmigiano, half the mozzarella, parsley, salt and pepper.  Fill the shells.

4. Grease a 9x13 inch baking dish; add half the sauce and water.  Arrange the shells (opening up), cover with the remaining sauce and cheeses.

5. Bake covered in the oven at 400 degrees F. for 30 minutes.

Lentil Soup

I love lentil soup and this is one of my favorite recipes. 

2 tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
1 clove garlic, minced
1 bay leaf
2 teaspoons curry powder
1 cup canned diced plum tomatoes, with juice
1 1/2 cups dried brown or pink lentils, picked over, rinsed and drained
6 cups chicken, beef or vegetable stock or prepared broth
1 lemon, sliced
1 cup coarsely chopped fresh spinach
Sat and freshly ground pepper

In a large saucepan over medium-high heat, warm the oil.  Add the onion, celery, carrot, garlic, and bay leaf and saute until the vegetables are softened, about 5 minutes.  Stir in curry powder and cook until fragrant, about 1 minute.

Add the tomatoes and their juice, lentils, stock, and lemon slices.  Bring to a simmer over medium-high heat.  Reduce the heat to medium-low, cover partially, and cook, stirring occasionally, until the lentils are tender, about 30 minutes.  Discard the lemon slices and the bay leaf.

Just before serving, stir in the spinach, reduce the heat to low, and simmer until the spinach is wilted but still bright green.  Season to taste with salt and pepper.

Ladle the soup into warmed bowls and serve immediately.