This recipe comes from this month's issue of Cooking Light. It was phenomenal. The grilled pineapple was amazing. I altered the recipe slightly. Below is the recipe with my alterations. Below that is the link to the original recipe. If I make this again I might add sliced almonds when I sprinkle the French toast with coconut.
Coconut French Toast with Grilled Pineapple
1 cup light coconut milk
1/8 cup agave syrup
1/4 cup fat-free milk
3/4 cup Egg Beaters
1 (12-ounce loaf French bread cut into 15 slices)
Cooking Spray
1 medium pineapple peeled and sliced into 10 slices (about 1 inch thick)
1/2 cup flaked sweetened coconut
1. Preheat oven to 200. Place a baking sheet in the oven.
2. Combine coconut milk, Agave syrup, fat-free milk, and Egg Beaters in a shallow dish, stirring with a whisk. Working in batches, dip bread in the milk mixture, and let stand for 1 minute on each side.
3. Heat a large nonstick skillet over medium-high heat, and coat pan with cooking spray. Add 5 coated bread slices to pan, and cook for 2 minutes on each side or until browned. Place on warm pan in oven to keep warm. Repeat procedure in batches with cooking spray, remaining slices, and milk mixture.
4. Heat a gas grill to medium heat. Add pineapple, and grill for 4 minutes on each side or until well marked. Chop pineapple. Place 3 slices of French toast on each of 5 plates, and divide the pineapple among servings. Top with coconut.
Cooking Light version of the recipe
Sunday, June 5, 2011
Tomato-Olive Bread Pudding
This recipe was fabulous! Seriously, all of the recipes that I have made from Better Homes and Gardens 365 Vegetarian Meals have been wonderful. There hasn't been any yet that I have made that we didn't like. When I make this again I will probably alter this recipe slightly to add feta. I think by adding feta it will add just a little bit of zip and another layer of flavor. I used real eggs when I made it.
Tomato-Olive Bread Pudding
8 ounces crusty country Italian Bread, cut into 1-inch cubes (about 8 cups)
1 14.5 ounce can diced tomatoes with basil, garlic, and oregano, drained
1 10-ounce package frozen chopped spinach, thawed and well drained
1 cup shredded Italian cheese blend (4 ounces)
1/2 cup chopped onion (1 medium)
1/3 cup pitted kalamata olives, quartered
2 cloves garlic, minced
4 eggs, lightly beaten, or 1 cup refrigerated or frozen egg product, thawed
2 cups half-and-half, light cream, or milk
1/4 teaspoon crushed red pepper
1. Preheat oven to 325. Grease a 2-quart square baking dish; set aside. In an extra-large bowl toss together bread cubes, drained tomatoes, spinach, cheese, onion, olives, and garlic. Transfer bread mixture to the prepared baking dish.
2. In a large bowl combine eggs, half-and-half, and crushed red pepper. Pour evenly over mixture in baking dish. Using the back of a large spoon, press lightly (dish will be very full).
3. Bake, uncovered, for 60 to 65 minutes or until pudding is evenly puffed and temperature in center registers 170 degrees on an instant-read thermometer. Let stand for 15 minutes before serving.
Tomato-Olive Bread Pudding
8 ounces crusty country Italian Bread, cut into 1-inch cubes (about 8 cups)
1 14.5 ounce can diced tomatoes with basil, garlic, and oregano, drained
1 10-ounce package frozen chopped spinach, thawed and well drained
1 cup shredded Italian cheese blend (4 ounces)
1/2 cup chopped onion (1 medium)
1/3 cup pitted kalamata olives, quartered
2 cloves garlic, minced
4 eggs, lightly beaten, or 1 cup refrigerated or frozen egg product, thawed
2 cups half-and-half, light cream, or milk
1/4 teaspoon crushed red pepper
1. Preheat oven to 325. Grease a 2-quart square baking dish; set aside. In an extra-large bowl toss together bread cubes, drained tomatoes, spinach, cheese, onion, olives, and garlic. Transfer bread mixture to the prepared baking dish.
2. In a large bowl combine eggs, half-and-half, and crushed red pepper. Pour evenly over mixture in baking dish. Using the back of a large spoon, press lightly (dish will be very full).
3. Bake, uncovered, for 60 to 65 minutes or until pudding is evenly puffed and temperature in center registers 170 degrees on an instant-read thermometer. Let stand for 15 minutes before serving.
Wednesday, May 25, 2011
Thai-Style Vegetable Rice
This was an amazing meal (if you like coconut and curry). The fact that it was made in the crock pot was a bonus as well. I cooked mine on low heat.
Thai-Style Vegetable Rice
4 cups vegetable broth
3 cups frozen shelled sweet soybeans (edamame)
2 medium sweet potatoes, peeled and cut into 1-inch pieces (3 cups)
1 1/2 cups thinly sliced carrots (3 medium)
3 cloves garlic, minced
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
3 cups uncooked instant brown rice
3/4 cup unsweetened light coconut milk
3 tablespoons snipped fresh cilantro
1/3 cup chopped cashews
1. In a 3 1/2 or 4 quart slow cooker combine broth, edamame, sweet potatoes carrots, garlic, curry powder, cumin, and ginger.
2. Cover and cook on low-heat setting for 4 1/2 or 5 hours or on high-heat setting for 2 to 2 1/2 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in the uncooked rice. Cover and cook for 10 to 15 minutes more or until rice is tender and most of the liquid is absorbed. Stir in coconut milk and cilantro. Sprinkle each serving with cashews.
Thai-Style Vegetable Rice
4 cups vegetable broth
3 cups frozen shelled sweet soybeans (edamame)
2 medium sweet potatoes, peeled and cut into 1-inch pieces (3 cups)
1 1/2 cups thinly sliced carrots (3 medium)
3 cloves garlic, minced
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
3 cups uncooked instant brown rice
3/4 cup unsweetened light coconut milk
3 tablespoons snipped fresh cilantro
1/3 cup chopped cashews
1. In a 3 1/2 or 4 quart slow cooker combine broth, edamame, sweet potatoes carrots, garlic, curry powder, cumin, and ginger.
2. Cover and cook on low-heat setting for 4 1/2 or 5 hours or on high-heat setting for 2 to 2 1/2 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in the uncooked rice. Cover and cook for 10 to 15 minutes more or until rice is tender and most of the liquid is absorbed. Stir in coconut milk and cilantro. Sprinkle each serving with cashews.
Monday, May 16, 2011
Sweet Potato-Rice Casserole
I think I was most nervous to make this recipe. I was totally unsure how the sage and sweet potato was going to mix with the chile peppers and black beans and other Mexican-type ingredients. I'm so glad I didn't allow my doubt steer me away from making this. It was so good. It was creamy and filling and was full of flavor.
Sweet Potato-Rice Casserole
2 cups water
1 1/2 cups chopped, peeled sweet potato (1 large)
1 cup uncooked long grain white rice
1/2 teaspoon salt
1 15-ounce can black beans rinsed and drained
1 1/2 cups frozen shelled sweet soybeans (edamame), thawed
1 cup shredded Monterey Jack cheese (4 ounces)
1 8-ounce carton sour cream
1 4-ounce can diced green chile peppers, undrained
1/4 cup chopped green onions (2)
2 tablespoons all-purpose flour
1 tablespoon sniffed fresh sage
2 cloves garlic, minced
1/2 teaspoon salt
Toasted pumpkin seeds (pepitas) (optional)
1. Preheat oven to 350. In a medium saucepan bring the water to boiling. Stir in sweet potato, rice, and 1/2 teaspoon salt. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed.
2. Meanwhile, in a large bowl combine drained black beans, soybeans, 1/2 cup of the cheese, the sour cream, undrained chile peppers, green onion, flour sage, garlic, and 1/2 teaspoon salt. Stir in cooked rice mixture.
3. Transfer mixture to an ungreased 2-quart casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 30 minutes or until heated through. If desired, sprinkle each serving with pumpkin seeds.
Eat well, Live well, Enjoy life!
Sweet Potato-Rice Casserole
2 cups water
1 1/2 cups chopped, peeled sweet potato (1 large)
1 cup uncooked long grain white rice
1/2 teaspoon salt
1 15-ounce can black beans rinsed and drained
1 1/2 cups frozen shelled sweet soybeans (edamame), thawed
1 cup shredded Monterey Jack cheese (4 ounces)
1 8-ounce carton sour cream
1 4-ounce can diced green chile peppers, undrained
1/4 cup chopped green onions (2)
2 tablespoons all-purpose flour
1 tablespoon sniffed fresh sage
2 cloves garlic, minced
1/2 teaspoon salt
Toasted pumpkin seeds (pepitas) (optional)
1. Preheat oven to 350. In a medium saucepan bring the water to boiling. Stir in sweet potato, rice, and 1/2 teaspoon salt. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed.
2. Meanwhile, in a large bowl combine drained black beans, soybeans, 1/2 cup of the cheese, the sour cream, undrained chile peppers, green onion, flour sage, garlic, and 1/2 teaspoon salt. Stir in cooked rice mixture.
3. Transfer mixture to an ungreased 2-quart casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 30 minutes or until heated through. If desired, sprinkle each serving with pumpkin seeds.
Eat well, Live well, Enjoy life!
Tuesday, May 10, 2011
Vegetable Flatbreads with Goat Cheese
Another super-yummy meal. This will also be another good one to make throughout the summer because it is not a heavy dish. I made my flatbreads on whole wheat pitas instead of focaccia bread.
I think next time I make this I may try some modifications. For instance - I may add portobellos or change the cheese. Maybe feta or smoked Gouda. I may also add basil or oregano. I don't know. We will see how the mood strikes me next time.
Vegetable Flatbreads with Goat Cheese
Sea Salt
Freshly ground black pepper
1. Preheat broiler. In an extra large skillet heat 2 tablespoons of the oil over medium-high heat. Add squash, carrot, sweet peppers, broccoli, red onion, and garlic. Cook and stir for 3 minutes. Add tomatoes, olives, and olive liquid. Cook about 2 minutes more or until vegetables are tender, stirring occasionally.
2. Lightly brush both sides of flat breads with some of the remaining oil. Place on an ungreased extra-large baking sheet. If necessary, divide flatbreads between 2 ungreased baking sheets and broil in batches. Broil about 4 inches from the heat for 2 to 4 minutes or until lightlybrowned, turning once halfway through broiling. Remove from broiler.
3. Using a slotted spoon, divide vegetable mixture among flatbreads; sprinkle with cheese. Broil about 2 minutes more or until cheese is softened. Drizzle with any remaining oil and sprinkle with salt and black pepper.
Eat well, Live well, Enjoy life!
I think next time I make this I may try some modifications. For instance - I may add portobellos or change the cheese. Maybe feta or smoked Gouda. I may also add basil or oregano. I don't know. We will see how the mood strikes me next time.
Vegetable Flatbreads with Goat Cheese
1/3 cup olive oil
1 medium yellow summer squash, quartered lengthwise and sliced (about 1 1/4 cups)
1/2 cup chopped carrot (1 medium)1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped red sweet pepper (1 small)1/2 cup chopped broccoli florets
1/2 of a small red onion, sliced4 cloves garlic, minced
2/3 cup chopped roma tomatoes (2 medium)12 pimento-stuffed green olives, halved
1 tablespoon olive liquid from jar4 6- to 7 1/2-inch individual Italian flatbreads (focaccia)
2 cups crumbled goat cheese (chevre) (8 ounces)Sea Salt
Freshly ground black pepper
1. Preheat broiler. In an extra large skillet heat 2 tablespoons of the oil over medium-high heat. Add squash, carrot, sweet peppers, broccoli, red onion, and garlic. Cook and stir for 3 minutes. Add tomatoes, olives, and olive liquid. Cook about 2 minutes more or until vegetables are tender, stirring occasionally.
2. Lightly brush both sides of flat breads with some of the remaining oil. Place on an ungreased extra-large baking sheet. If necessary, divide flatbreads between 2 ungreased baking sheets and broil in batches. Broil about 4 inches from the heat for 2 to 4 minutes or until lightlybrowned, turning once halfway through broiling. Remove from broiler.
3. Using a slotted spoon, divide vegetable mixture among flatbreads; sprinkle with cheese. Broil about 2 minutes more or until cheese is softened. Drizzle with any remaining oil and sprinkle with salt and black pepper.
Eat well, Live well, Enjoy life!
Sunday, May 8, 2011
Nutty Gorgonzola Roll-Ups
I think this dinner is my favorite so far. As the roll-ups baked, the cheeses blended together and the gorgonzola became less sharp. It actually turned out to be quite smooth. I substituted whole wheat lasagna noodles instead of regular noodles and we all agreed we liked it better than we think we would have liked regular noodles. Also, I was able to spread the filling over 10 noodles as opposed to the 8 that the recipe calls for.
Nutty Gorgonzola Roll-Ups
8 dried lasagna noodles
12 ounces cream cheese, softened
2 cups shredded Italian cheese blend (8 ounces)
1 cup crumbled Gorgonzola or other blue cheese (4 ounces)
1 cup chopped walnuts, toasted
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1 26-ounce jar tomato-basil pasta sauce
Shredded fresh basil (optional)
Freshly ground black pepper (optional)
6 cups shredded fresh spinach leaves
1. Preheat oven to 375. Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.
2. Meanwhile, in a large bowl combine cream cheese, Italian cheese, Gorgonzola cheese, 3/4 cup of the walnuts, and the snipped or dried basil. Spread cheese mixture evenly over lasagna noodles. Roll up each noodle into a spiral.
3. Place lasagna rolls, seam sides down, in an ungreased 2-quart rectangular baking dish. Top with pasta sauce. Bake, covered, about 40 minutes or until heated through.
4. Sprinkle with the remaining 1/4 cup walnuts. If desired, sprinkle with shredded basil and pepper. Serve lasagna rolls on spinach, spooning sauce in dish over rolls.
Nutty Gorgonzola Roll-Ups
8 dried lasagna noodles
12 ounces cream cheese, softened
2 cups shredded Italian cheese blend (8 ounces)
1 cup crumbled Gorgonzola or other blue cheese (4 ounces)
1 cup chopped walnuts, toasted
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1 26-ounce jar tomato-basil pasta sauce
Shredded fresh basil (optional)
Freshly ground black pepper (optional)
6 cups shredded fresh spinach leaves
1. Preheat oven to 375. Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.
2. Meanwhile, in a large bowl combine cream cheese, Italian cheese, Gorgonzola cheese, 3/4 cup of the walnuts, and the snipped or dried basil. Spread cheese mixture evenly over lasagna noodles. Roll up each noodle into a spiral.
3. Place lasagna rolls, seam sides down, in an ungreased 2-quart rectangular baking dish. Top with pasta sauce. Bake, covered, about 40 minutes or until heated through.
4. Sprinkle with the remaining 1/4 cup walnuts. If desired, sprinkle with shredded basil and pepper. Serve lasagna rolls on spinach, spooning sauce in dish over rolls.
Eat well, Live well, Enjoy life!
Grain-Vegetable Medley
Another good recipe. This was light - a good spring/summer recipe. The lemon juice was very refreshing and the green beans right now have a nice green color and are very crisp. It helps that it is a one-pot meal, so cleanup is a snap. I couldn't find chicken-flavored vegetable broth (I didn't look that hard, either). I used just plain vegetable broth and it was very good. Also, I made 1 1/2 recipes for my family. The recipe below makes 4 servings.
Grain-Vegetable Medley
2 cups chicken-flavor vegetable broth
1 1/2 cups fresh green beans, trimmed and cut into 2-inch pieces
2/3 cup quick-cooking barley
2 tablespoons lemon juice
1 tablespoon olive oil
1/8 teaspoon salt
1/2 cup whole wheat couscous
4 cups coarsely shredded fresh spinach
1/4 cup green onions (2)
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
Lemon wedges (optional)
Grain-Vegetable Medley
2 cups chicken-flavor vegetable broth
1 1/2 cups fresh green beans, trimmed and cut into 2-inch pieces
2/3 cup quick-cooking barley
2 tablespoons lemon juice
1 tablespoon olive oil
1/8 teaspoon salt
1/2 cup whole wheat couscous
4 cups coarsely shredded fresh spinach
1/4 cup green onions (2)
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
Lemon wedges (optional)
Eat well, Live well, Enjoy life!
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