Minestrone Soup, Ellie K.

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28 -ounce can no-salt-added diced tomatoes
1 14 -ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15 -ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Per serving (2 cups): Calories 260; Fat 8 g (Saturated 2 g); Cholesterol 5 mg; Sodium 560 mg; Carbohydrate 37 g; Fiber 10 g; Protein 15 g

Mushroom Risotto Emeril Lagasse

Ingredients

5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired
2 cups arborio rice
1 teaspoon chopped fresh thyme
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 cup finely grated Parmesan
2 teaspoons chopped fresh parsley leaves
1 to 2 teaspoons truffle oil, optional
4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish

Directions

In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.

In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.

Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.

Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
Homemade Chicken Stock:

1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)

2 ribs celery, roughly chopped

1 large carrot, roughly chopped

1 large yellow onion, peeled and quartered

1 head garlic, cut in 1/2 horizontally

Mushroom stems, optional

1 leek, well rinsed and roughly chopped, optional

3 bay leaves
 

2 sprigs fresh thyme

Parsley stems

1 teaspoon salt

1/2 teaspoon black peppercorns

4 quarts water

In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.

Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.

Yield: 2 1/2 to 3 quarts

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/mushroom-risotto-recipe.print.html?oc=linkback

Taco Salad

Ingredients: 

 

1 bunch romaine lettuce

1 tsp. olive oil

1 cup onion

1 15.5 oz. can kidney beans

3 Tbsp. Mrs. Dash® Steakhouse Marinade

2 large tomatoes

1 lb. ground beef

1/2 cup fat-free cheddar cheese

 

 

Instructions: 

 

Add oil to large saucepan and heat. Add 1/2 cup (120mL) onions, and cook until soft. Add beef, increase heat and continue to cook for 5 minutes, stirring occasionally, until the meat is no longer pink, and the juices are clear. When beef has cooled, add Mrs. Dash® Steakhouse Marinade. In a clear bowl layer half of lettuce, then ground beef mixture, then layer 1/4 cup (60mL) cheese. Layer remaining lettuce and beans. Top with diced tomatoes, remaining 1/2 cup (120mL) onions and remaining cheddar cheese.

Grilled Tuscan Chicken Sandwich

Ingredients: 

 

1 Tbsp. olive oil

4 large sourdough rolls

4 large romaine lettuce leaves

3 Tbsp. Mrs. Dash® Tomato Basil Garlic Seasoning Blend

1 lb. boneless, skinless chicken breast halves

1 large red pepper

1/4 cup ripe olives

cooking spray

 

 

Instructions: 

 

Spray cooking spray on each side of chicken breasts and sprinkle with 2 Tbsp.(30mL) Mrs. Dash® Tomato Basil Garlic. Grill chicken and peppers for 5 minutes on preheated grill. Turn and grill for another 5 minutes, or until chicken juices run clear when pierced. Remove and cool slightly. In a bowl, combine sliced olives, olive oil and remaining 1 Tbsp. (15mL) Mrs. Dash® Tomato Basil Garlic. Cut rolls in half and spread the olive mixture on each side of each roll. Layer lettuce leaf half, chicken breast, red pepper slice and other half of lettuce leaf on each bottom roll half, and place other half of roll on top. Serve immediately.