Tuesday, March 22, 2011
Sunday, March 20, 2011
Saturday, March 19, 2011
Friday, March 18, 2011
Chicken Fettucini
Wow! I got this recipe from a contributor to Southern Plate. I normally make a quick version of fettucini with Campbell's mushroom soup but this one is from scratch. I can't wait to try it!
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Thursday, March 17, 2011
Wednesday, March 16, 2011
Wholesome baby food recipes
Many of you are mothers, soon to be mothers, grandmothers, soon to be grandmothers or even aunts to babies. I found this website today that has some great recipes on it for the little ones. I especially liked the homemade teething biscuits because you can tweak them to your liking without having to buy those store bought (god knows what they put in them) cookies. Happy parenting! : )
Monday, March 14, 2011
Roasted Asparagus-Potato Soup
Start to finish: 1 hour (15 minutes active) / Servings: 4• 6 cloves garlic
• 1 1/4 pounds asparagus, bottoms trimmed, cut into 1-inch pieces (about 3 cups)
• 2 cups peeled and diced Yukon Gold potatoes
• 1 medium sweet onion, cut into 6 wedges
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 2 ounces prosciutto, chopped
• 3 cups chicken broth, divided
• 6 ounces nonfat plain Greek-style yogurt
• 1 teaspoon lemon juice
• 1 tablespoon minced fresh tarragon
Heat the oven to 425 F.
Place the garlic on a square of foil and sprinkle with 1 teaspoon water. Fold the foil into a packet. Set aside.
In a large bowl, combine the asparagus, potatoes, onion, oil, 1/2 teaspoon salt and 1/2 teaspoon of black pepper. Toss to coat. Spread the vegetables over 2 large, rimmed baking sheets. Place the packet of garlic in one corner of one of the sheets. Roast, stirring occasionally, until the asparagus pieces are soft and the potatoes are tender, 35 to 45 minutes.
Meanwhile, in a small skillet over medium, crisp the prosciutto, about 5 minutes per side.
When the vegetables are roasted, empty the garlic onto the baking sheet with the other vegetables and cool for 5 minutes.
Transfer half of the vegetables into a blender. Add 1 1/2 cups of the broth, then blend until smooth. Transfer to a large pot. Repeat using the remaining vegetables and remaining 1 1/2 cups of broth. Warm the soup over medium heat.
Whisk the yogurt, lemon juice and tarragon into the soup. Season with salt and pepper to taste. Crumble the prosciutto and use to top each serving.
Nutrition information per serving (values are rounded to the nearest whole number): 233 calories; 53 calories from fat (23 percent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 12 mg cholesterol; 33 g carbohydrate; 13 g protein; 5 g fiber; 1,355 mg sodium.
• 1 1/4 pounds asparagus, bottoms trimmed, cut into 1-inch pieces (about 3 cups)
• 2 cups peeled and diced Yukon Gold potatoes
• 1 medium sweet onion, cut into 6 wedges
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 2 ounces prosciutto, chopped
• 3 cups chicken broth, divided
• 6 ounces nonfat plain Greek-style yogurt
• 1 teaspoon lemon juice
• 1 tablespoon minced fresh tarragon
Heat the oven to 425 F.
Place the garlic on a square of foil and sprinkle with 1 teaspoon water. Fold the foil into a packet. Set aside.
In a large bowl, combine the asparagus, potatoes, onion, oil, 1/2 teaspoon salt and 1/2 teaspoon of black pepper. Toss to coat. Spread the vegetables over 2 large, rimmed baking sheets. Place the packet of garlic in one corner of one of the sheets. Roast, stirring occasionally, until the asparagus pieces are soft and the potatoes are tender, 35 to 45 minutes.
Meanwhile, in a small skillet over medium, crisp the prosciutto, about 5 minutes per side.
When the vegetables are roasted, empty the garlic onto the baking sheet with the other vegetables and cool for 5 minutes.
Transfer half of the vegetables into a blender. Add 1 1/2 cups of the broth, then blend until smooth. Transfer to a large pot. Repeat using the remaining vegetables and remaining 1 1/2 cups of broth. Warm the soup over medium heat.
Whisk the yogurt, lemon juice and tarragon into the soup. Season with salt and pepper to taste. Crumble the prosciutto and use to top each serving.
Nutrition information per serving (values are rounded to the nearest whole number): 233 calories; 53 calories from fat (23 percent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 12 mg cholesterol; 33 g carbohydrate; 13 g protein; 5 g fiber; 1,355 mg sodium.
Sunday, March 13, 2011
Thursday, March 10, 2011
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