Found this in a stack of clippings and can't quite figure out where it came from - New York Times perhaps. The combination of ingredients looks just wonderful to me and I'm keeping it safe here before I lose it.
Another tasty looking recipe that I found on a supermarket circular. The combination of figs and goat is such a pleasure, I'm looking forward to trying this. When I finally get around to making this, will probably look for some ways to reduce the oil in the dressing.
Based on a Martha Stewart Everyday Food recipe, this is a quick dish recipe that has clean lines and flavors. Though baked, the chicken ressembles poached chicken The Mediterranean inspired ingredients couple well with couscous and a simple green salad.
Came across this one in my current quest to change up the menu a bit and have fallen for fennel. With a distinctive licorice flavor, fennel has many natural pairings including both pork and tomatoes. In this recipe, grilled or pan cooked chops are given a zippy finish with a Italian inspired sauce. For those of us who don't always have time to marinade and do a lot of prep work, this seems like lovely dish to serve to family or friends.
So versatile, I could eat eggs for breakfast, lunch and dinner. That sentiment seems to be widely shared given the number of dishes from the world over featuring this staple. This Italian dish is my take on a Weight Watcher's recipe.
Have always been a fan of slow cooked meals and with my new crock pot, I'm equiped to try some new ones. The original recipe comes from "The Slow Cooker Bible" and includes my intended modifications. As I have not yet tried this dish, feedback is especially welcome.
In my quest to make my favorite snack more flavorful, I found a variation of this recipe on the Jolly Time web site. Your popcorn will need a bit of moisture to get the blend to adhere. It can come from the oil (if any) used to pop or from adding butter, margarine or a low calorie butter substitute.
While the day following Thanksgiving is a major shopping day for many, in my family it represents the start of our annual cookie baking. I was looking for a cookie, preferably a biscotti to use some extra almond flour and could not find one. A little tinkering with one of my favorite basic biscotti recipes and a new holiday cookie was born. These are large biscotti, perfectly sized for dunking.
Biscotti are a wonderful treat. Not a sweet as a more traditional cookie, they work well as a midafternoon snack along with a cup of tea or coffee or as a light ending to a great supper. In addition, these double baked cookies are easy to prepare and store rather well. In this recipe the delightful flavors of chocolate and cherry are paired together. Found this on the Internet and storing it (with my inteneded tweaking) for safe keeping.
For Christmas, mom gave me a new cookbook (what else!) of biscotti recipes. This one intrigued me as it uses whole wheat rather than white flour and brown sugar rather than white. Though I have not yet made these, thought it was worth sharing.
This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.
Bright citrus flavors and aromatic herbs make this chicken dish a certain croud pleaser. The double reduction -- once before baking and again after -- give this a wonderful concentration of color and flavor. Serve with a beautiful green vegetable such as spinach, asparagus or green beans. This dish is from the Aeolian Islands just off the shores of Sicily and adapted from a 1993 issue of Eating Well magazine. (Had good success making the sauce and preparing the chicken the night before. Just needed to quickly rewarm the sauce before baking.)
This was one of my favorite Weight Watchers recipes and a nice variation on the standard red sauce lasagna. It is creamy and a bit sweet from the squash and raisins and oh so satifying. As presented here, it is a bit higher in points than the original (7 versus 6 points) but I think is a more appealing, creamier dish. Whether you are doing WW or not, you'll enjoy this one. I've also added 1/2 cup of part-skim ricotta (4 points total) to the middle layer at times with good success.
I should call this lazy granita as the use of the food processor makes this simple and less labor intensive than the typical process of watching the freezing ice and regularly breaking it up. This is a delightful summer treat that satisifies the need for an evening sweet. Cooking time is freezing time.
I was lucky enough to enjoy a Cooking Light dinner and demonstration where this was the final course. It was soo silky and delicious, and you really couldn't tell that this Italian favorite had been lightened up. At the time, the recipe hadn't appeared in the magazine, so I couldn't recreate it right away but when it did... Hope you will enjoy it as much as I have. For Weight Watchers, this elegant dessert is just 4 points.
The original recipe comes from one of my favorite Italian cookbooks. Adapted to my own tastes and availability of ingredients, this comforting stew packs lots of flavor and can easily be thrown together for a mid-week meal. I usually serve mine with a nice green salad on the side.
I love biscotti of all sorts, and this recipe, packed with walnuts in a double chocolate dough, is just delicious. Adopted from Mean Chef in September 2006, I have left the original directions intact, but added my comments and notations in parentheses. As presented, this yields about 30 six inch long cookies. If you want smaller biscotti, divide the dough into 3 logs, and reduce your baking time accordingly.
While the combination strawberries with balsamic vinegar is common in many dishes, the sweet-acidic balance of the vinegar pairs well with other fruits. This dessert whips up in a heartbeat and is the perfect ending to an Italian meal.
I recently acquired a copy of Martha Stewart’s Hor D’Oeuvres Handbook and became taken with her flair for small bites with beautiful presentation. The onion relish here was inspired by Dancer’s Chicken with Balsamic Onions. You can prepare the onions a day or so ahead of time and finish the tarts just before serving. I tend to offer a lot of variety so I keep the batches of each hors d’oeuvre small, but this can be easily doubled. Don't let the preparation time scare you, its mostly simmering time that frees you to attend to other things. These tarts are just wonderful served along with a zesty red wine.