Sun-Dried Tomato Tapenade Crostini

2 cups boiling water
1 cup sun-dried tomatoes, packed without oil (about 3 ounces)
1/2 cup kalamata olives, pitted
2 tablespoons dried basil
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 teaspoons olive oil
72 (1/2-inch-thick) slices diagonally cut French bread baguette (about 2 loaves)
Cooking spray

Combine boiling water and sun-dried tomatoes; cover and let stand 15 minutes or until soft. Drain tomatoes in a colander over a bowl, reserving 3/4 cup liquid. Combine tomatoes, reserved liquid (I added liquid slowly until it seemed to be enough), olives, basil, lemon juice and garlic in a blender or food processor; process until smooth. Place tomato mixture in a small bowl; stir in oil. Cover and chill.

Preheat oven to 350°. Place bread slices on a baking sheet coated with cooking spray. Lightly coat bread slices with cooking spray. Bake at 350° until done. Cool completely. I let people self-serve: placed tapenade in bowl and the bread on one platter.

Serving size: 3 crostini and 1 tablespoon tapenade. Some feta sprinkled on top might be good.

CALORIES 77 (19% from fat); FAT 1.6g (sat 0.3g,mono 0.9g,poly 0.4g); FIBER 1.3g

From: Cooking Light


Zucchini Pasta Primavera

2 T extra-virgin olive oil
1 medium onion, sliced
1/2 t salt
1 yellow bell pepper, sliced
2 medium zucchini, trimmed, halved lengthwise and thinly sliced
3 cloves garlic, minced
1/2 C dry white wine
Freshly ground pepper, to taste
1 pound whole-wheat penne
1 1/2 C baby peas (was able to get some fresh ones)
1/2 C packed fresh basil leaves, chopped (original uses mint)
3/4 C freshly grated parmesan (original uses feta)


1. Put a large pot of water on to boil.
2. Heat half of oil in a large skillet over medium-high heat. Add onion and salt and cook, stirring occasionally, until the onion is beginning to brown, 3 to 5 minutes.
3. Add bell pepper and zucchini to the onion. Cook, stirring, until the vegetables are just beginning to soften, 3 minutes. Stir in garlic and continue cooking until fragrant, 1 minute more. Stir in wine and pepper; simmer until most of the wine has evaporated, 1 to 2 minutes.
4. Meanwhile, cook penne in the boiling water according to the package directions, until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
5. Stir the reserved cooking liquid and the vegetables into the pasta along with the remaining oil, peas, basil and parmesan.

From Eating Well (modified from original recipe: Athenian Pasta Primavera)
Serves 8. Per serving: 305 calories; 6 g fat (3 g sat, 3 g mono); 13 mg cholesterol; 51 g carbohydrates; 10 g protein; 8 g fiber


Minestrone Soup

1 T extra-virgin olive oil
2-3 strips of bacon, chopped
1 medium Spanish onion, chopped
3 medium carrots, chopped
2 celery stalks (with leaves), chopped
3 cloves garlic, minced
1 medium zucchini, chopped
Bag of shredded cabbage
Large can whole, peeled tomatoes, roughly chopped
1.5 - 2 boxes low sodium chicken broth
1/3 cup small pasta
1 can cannellini beans, rinsed and drained
1-2 t dried oregano
1-2 t dried basil
1 t fennel seed, ground
Salt and freshly ground black pepper
Freshly grated Parmesan

Heat the oil in a large pot over medium-high heat. Add the bacon and cook, stirring, until slightly crisp and the fat has rendered. Lower the heat to medium, add the onion, carrots, celery, dried herbs and garlic and cook, covered, stirring occasionally, until the vegetables are somewhat soft, about 15 minutes. Add the zucchini and cook, covered, stirring occasionally, for 3 minutes. Add the cabbage and cook, uncovered, stirring, until wilted, about 3 minutes more.

Stir in the tomatoes and broth and bring to a boil. Stir in the pasta, lower to a simmer, and cook until the pasta is tender, about 10 minutes.

In a small bowl, mash half of the beans with a fork. Add the mashed and whole beans to the soup and cook, stirring, about 3 minutes. Add salt and pepper to taste.

Divide among warm soup bowls and sprinkle with Parmesan.

Modified from a Food Network recipe.


Rocket (Arugula) and Sun Dried Tomato Pasta

1-2  T  olive oil (or use spray)
1  medium red onion sliced thinly
1-2 bag of baby arugula (I liked a lot so used 1.5)
1/2  C vegetable broth
3/4 C  chopped sun-dried tomatoes, dehydrated first in hot water
Ground red pepper to taste
Salt and pepper to taste
2  garlic cloves, minced
1 package cooked Bucatini pasta (like spaghetti but hollow)
1/4 - 1/3  C  grated Asiago cheese

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 4 minutes or until tender. Add arugula, broth, sun-dried tomatoes, red pepper, salt, pepper and garlic; cook until wilted. Add pasta and cook until thoroughly heated. Sprinkle with cheese; toss well.

From: Modified from a Cooking Light recipe
Calories:339
Fat:10.2g
Fiber: 2g


Penne with Sun Dried Tomatoes and Capers

15 sun-dried tomatoes, pour boiling water over to soften then chop
3 T olive oil
2 medium onion, sliced thinly
5-6 plum tomatoes, chopped
6 garlic cloves, minced
3 T rinsed capters
1 T fresh thyme, minced
1 T fresh tarragon,minced
1 C peas
Salt and pepper
1 pound penne
1/2 C chopped parsley
Grated parmesan cheese

Boil water w/ salt and add penne until cooked and then drain. Heat oil and saute onions until soft. Drain sun-dried tomatoes and reserve liquid; add to onions. Stir in garlic, capers, herbs. Add tomatoes, peas and some of the sun-dried tomato liquid (add more later if needed). Saute until tomatoes soften. Add salt and pepper. In a large bowl add sauce and penne (it's fine served room temperature). Serve with parsley and cheese.

Serves: 4 to 6
Calories: 279
Fat: 5.9g

From: Moosewood Restaurant Cooks at Home


Lighter Lasagne

1 C cubed zucchini (I used smaller yellow)
1 C cubed bell peppers (used italian)
1 C chopped tomatoes (I de-seeded and would use more)
4 C sliced mushrooms (ooops, missed this but dish was still good!)
3 T fresh chopped basil (I used a bit more)
1/4 t salt
1/3 C dry red wine (used pinot noir plus more to add to jar of sauce)
10 oz spinach, rinsed
2 C low-fat cottage cheese (used Friendship whipped)
1 C grated low-fat mozzarella cheese
1/4 C grated Parmesan cheese
3.5 C prepared tomato sauce (I added some wine and chili flakes)
1 pound uncooked lasagna noodles

Preheat oven to 350.

Combine chopped veggies (except spinach), salt and wine in a saucepan. Bring to a boil, simmer on low for 10 minutes, until all veggies cooked through. Do not drain liquid. Stir in basil and set aside.

Cover and cook the spinach on high with just the water clinging to leaves from rinsing. Cook for about 3 minutes -- wilted but still bright green. Drain and chop coarsely. Combine with cottage cheese, mozzarella, and Parmesan and set aside.

Spread 1 C of sauce in 8 x 12 baking dish. Layer with 6 noodles. Next veggie mixture followed by cheese mixture. Do this two more times. Cover tightly with foil and bake until noodles are tender, about 60 minutes. Let sit 10 minutes before cutting. Yum!

From: Moosewood Restaurant Low-Fat Favorites
Serves: 6-8
Calories: 218
Fat: 5.8 g
Fiber: 2.9 g


Torta di Polenta

I asked Martha if she had a recipe for Torta di Polenta (cornmeal cake) after I saw one at Olga's Cup and Saucer. Of course she did. It is similar to shortbread.
Yum!

A dry crumbly torta to dunk in wine, coffee, tea … or not.
From Italy the Beautiful Cookbook by Lorenza De’ Medici

1 cup [= 6 oz. or 185 grams] blanched almonds
1 cup [= 4 oz or 125 grams] organic yellow cornmeal (used fine ground)
¼ cup [1 oz or 30 grams] unbleached flour
½ cup [4 oz or 120 grams] granulated white sugar
4 ½ oz unsalted butter, softened [1 stick + 1 T. (tablespoon)]
1 T. or so of powdered sugar

1. If you don’t have a scale just measure the almonds in a dry-measure cup. Chop the almonds very finely or preferably grind in blender or processor. Use 1 or 2 T. of the white sugar if you do this so they won’t get pasty.

2. For the flour if you don’t have a scale, spoon the flour lightly into a
1/4-cup measure until overflowing, then level off with a spatula. Same with the cornmeal. No need to sift, just stir them together.

3. Cream the stick of butter and ½ cup sugar together.

4. Stir the almonds, flour and cornmeal together, then mix into the creamed butter/sugar with a spatula or wooden spoon until mixed. If you didn’t weigh the dry ingredients and mixture seems very dry you can add a teaspoon of vanilla.

5. Grease bottom of a 9” pan with the 1 T. of butter. You can use a cake pan or a tart pan w/detachable bottom.

6. Bake at 400° for 20 to 30 minutes or until light golden brown. Let cool slightly then remove bottom, or turn out of regular cake pan, either way cool it on a rack. When completely cool sift the powdered sugar over the top.


Pork Medallions with Prosciutto, Arugula and Tomatoes

2 T olive oil
5 oz. thinly sliced prosciutto, finely chopped
2 large cloves, minced
1.5 pound pork tenderloin (I used boneless center cut pork chops and sliced after cooking)
Salt and pepper
2 T balsamic vinegar
1 pound baby arugula (if small enough, no need to chop)
1 pound plum tomatoes, chopped

Heat olive oil, add prosciutto and garlic and cook over moderate heat until garlic is golden (about 4 minutes). Transfer to a plate.

Season pork with salt and pepper. Add to skillet. Cook over high heat until well browned. If they need to continue to cook, place on cookie sheet and put in 350-degree oven. When done, slice the pork chops.

Add balsamic vinegar to skillet. Add arugula and toss until wilted. Next add chopped tomatoes and the prosciutto. Cook over high heat for about two minutes. Season with salt and pepper. Serve over the pork chop slices.

Serves: 4
From: Maybe -- Bon Appetite?