Cooking Forum
This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
Light & Healthy Recipes
- Thread starter jglass
- Start date
Im gonna remember that when she asks for another cheesecake 
jglass
New member
A few of my favorites.
Simple Tomato Herb Salad
SERVES 4
2 large tomatoes, cored and cut into bite-sized pieces
2 cups peeled and diced cucumbers
4 tablespoons chopped chives
2 tablespoons chopped parsley
2 tablespoons chopped mint
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
salt & freshly ground black pepper
Mix all ingredients together and chill for an hour.
Adjust salt and pepper to taste just before serving.
Easy Marinated Tomato Salad Recipe
10 plum tomatoes, ripened, cut into
1/2-inch chunks
1/4 cup Italian salad dressing
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon salt
2 tablespoons fresh basil, chopped
2 tablespoons parmesan cheese, grated
In a medium bowl, combine all ingredients except parmesan cheese.
Cover and marinate refrigerated for 1 to 24 hours.
Just before serving, top with parmesan cheese.
Smashed Tomato and Olive Salad
Courtesy of Jamie Oliver.
It is a simple addition to dinner. He suggests adding leftovers to hot spaghetti, I tried that with some zucchini ribbons and it was fabulous.
3 pints cherry tomatoes
1/2 cup olives, pitted
5 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
basil leaves
In serving bowl, squeeze the tomatoes.
Squeeze the olives in same bowl.
Add olive oil and red wine vinegar.
Set aside until ready to eat.
Tear in as much basil as you can.
Voila.
Simple Tomato Herb Salad
SERVES 4
2 large tomatoes, cored and cut into bite-sized pieces
2 cups peeled and diced cucumbers
4 tablespoons chopped chives
2 tablespoons chopped parsley
2 tablespoons chopped mint
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
salt & freshly ground black pepper
Mix all ingredients together and chill for an hour.
Adjust salt and pepper to taste just before serving.
Easy Marinated Tomato Salad Recipe
10 plum tomatoes, ripened, cut into
1/2-inch chunks
1/4 cup Italian salad dressing
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon salt
2 tablespoons fresh basil, chopped
2 tablespoons parmesan cheese, grated
In a medium bowl, combine all ingredients except parmesan cheese.
Cover and marinate refrigerated for 1 to 24 hours.
Just before serving, top with parmesan cheese.
Smashed Tomato and Olive Salad
Courtesy of Jamie Oliver.
It is a simple addition to dinner. He suggests adding leftovers to hot spaghetti, I tried that with some zucchini ribbons and it was fabulous.
3 pints cherry tomatoes
1/2 cup olives, pitted
5 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
basil leaves
In serving bowl, squeeze the tomatoes.
Squeeze the olives in same bowl.
Add olive oil and red wine vinegar.
Set aside until ready to eat.
Tear in as much basil as you can.
Voila.
chubbyalaskagriz
New member
janie- since you mentioned cheesecake- here's a yummy NO-BAKE one that is perfect for hot weather when one doesn't want to turn the oven on...
NO BAKE CHOCOLATE ALMOND CHEESECAKE
crust:
2 c. Oreos cookies, finely crushed
1 c. ground toasted almonds
1/2 c. butter, softened
1/2 c. sugar
filling:
1 (12 oz.) 2 c. milk chocolate morsels*
1/2 c. milk
1 env. unflavored gelatin
2 (8 oz.) pkg. cream cheese
1/2 c. sour cream
1/2 tsp. almond extract or vanilla
1/2 c. heavy cream, whipped or Dream whip
*Or use 12 ounce package of semi-sweet morsels and add 1/3 cup sugar.
Make crust and pat into 9 inch springform pan. Melt chocolate morsels over hot (not boiling) water. Set aside.
Pour cold milk in small saucepan, sprinkle gelatin on top and let it set 2 minutes. Heat over low flame until it dissolves. Set aside.
In large bowl combine cream cheese, sour cream and melted morsels. Beat. Beat in gelatin mixture and extract. Fold in whipped cream. Pour into crust and refrigerate.
NO BAKE CHOCOLATE ALMOND CHEESECAKE
crust:
2 c. Oreos cookies, finely crushed
1 c. ground toasted almonds
1/2 c. butter, softened
1/2 c. sugar
filling:
1 (12 oz.) 2 c. milk chocolate morsels*
1/2 c. milk
1 env. unflavored gelatin
2 (8 oz.) pkg. cream cheese
1/2 c. sour cream
1/2 tsp. almond extract or vanilla
1/2 c. heavy cream, whipped or Dream whip
*Or use 12 ounce package of semi-sweet morsels and add 1/3 cup sugar.
Make crust and pat into 9 inch springform pan. Melt chocolate morsels over hot (not boiling) water. Set aside.
Pour cold milk in small saucepan, sprinkle gelatin on top and let it set 2 minutes. Heat over low flame until it dissolves. Set aside.
In large bowl combine cream cheese, sour cream and melted morsels. Beat. Beat in gelatin mixture and extract. Fold in whipped cream. Pour into crust and refrigerate.
I made this a few weeks back and think it'll show up here lots this summer. It was on another forum, Marcella Hazan was given credit for recipe.
the only change I made was using anchovy paste instead of fillets--
CAULIFLOWER SAUCE WITH GARLIC, OIL AND CHILI PEPPER
Serves 4 to 6
1 head cauliflower, about 1 1/2 pounds
1/2 cup extra virgin olive oil
2 large garlic cloves, peeled and chopped
6 flat anchovy fillets, chopped very fine
Chopped hot red chili pepper, to taste
Salt
2 tablespoons chopped parsley
1 to 1 1/2 pounds pasta
Recommended pasta: Penne, the quill-shaped macaroni, either in the smooth or ridged version, would be the most appealing choice.
1. Strip the cauliflower of all its leaves except for a few of the very tender inner ones. Rinse it in cold water and cut it in two.
2. Bring 4 to 5 quarts of water to boil, put in the cauliflower, and cook it until it is tender, but not mushy about 25 to 30 minutes. Prod it with a fork to test for doneness. When cooked, drain and set aside.
3. Put water in a saucepan, and bring it to a lively simmer.
4. Put the oil and garlic in a medium sauté pan, turn on the heat to medium, and cook until the garlic becomes colored a light, golden brown. Remove the pan from the burner, place it over the saucepan of simmering water, and add to it the chopped anchovies. Cook, stirring and mashing the anchovies with the back of a wooden spoon against the sides of the pan to dissolve them as much as possible into a paste. Return the sauté pan to the burner over medium heat and cook for another half minute, stirring frequently.
5. Add the drained, boiled cauliflower, breaking it up quikly with a fork into pieces not bigger than a small nut. Turn it thoroughly in the oil to coat it well, mashing some of it to a pulp with the back of the spoon.
6. Add the chopped chili pepper and salt. Turn up the heat, and cook for a few minutes more, stirring frequently.
Ahead-of-time note : You can prepare the sauce several hours in advance up to this point. Do not refrigerate it. Reheat it gently when the pasta is nearly ready to be drained and tossed.
7. Toss with cooked drained pasta. Add the chopped parsley, toss once or twice again, then serve immediately.
Enjoy,
Nan
the only change I made was using anchovy paste instead of fillets--
CAULIFLOWER SAUCE WITH GARLIC, OIL AND CHILI PEPPER
Serves 4 to 6
1 head cauliflower, about 1 1/2 pounds
1/2 cup extra virgin olive oil
2 large garlic cloves, peeled and chopped
6 flat anchovy fillets, chopped very fine
Chopped hot red chili pepper, to taste
Salt
2 tablespoons chopped parsley
1 to 1 1/2 pounds pasta
Recommended pasta: Penne, the quill-shaped macaroni, either in the smooth or ridged version, would be the most appealing choice.
1. Strip the cauliflower of all its leaves except for a few of the very tender inner ones. Rinse it in cold water and cut it in two.
2. Bring 4 to 5 quarts of water to boil, put in the cauliflower, and cook it until it is tender, but not mushy about 25 to 30 minutes. Prod it with a fork to test for doneness. When cooked, drain and set aside.
3. Put water in a saucepan, and bring it to a lively simmer.
4. Put the oil and garlic in a medium sauté pan, turn on the heat to medium, and cook until the garlic becomes colored a light, golden brown. Remove the pan from the burner, place it over the saucepan of simmering water, and add to it the chopped anchovies. Cook, stirring and mashing the anchovies with the back of a wooden spoon against the sides of the pan to dissolve them as much as possible into a paste. Return the sauté pan to the burner over medium heat and cook for another half minute, stirring frequently.
5. Add the drained, boiled cauliflower, breaking it up quikly with a fork into pieces not bigger than a small nut. Turn it thoroughly in the oil to coat it well, mashing some of it to a pulp with the back of the spoon.
6. Add the chopped chili pepper and salt. Turn up the heat, and cook for a few minutes more, stirring frequently.
Ahead-of-time note : You can prepare the sauce several hours in advance up to this point. Do not refrigerate it. Reheat it gently when the pasta is nearly ready to be drained and tossed.
7. Toss with cooked drained pasta. Add the chopped parsley, toss once or twice again, then serve immediately.
Enjoy,
Nan
K
KYHeirloomer
Guest
Nan, am I reading this right? You're merely splitting the cauliflower in half, and cooking it stem and all?
I wonder if it wouldn't just be easier to pop the florettes and cook them?
Also, just out of pernicious curiousity, what's your substitution ratio using anchovy paste to filets?
I wonder if it wouldn't just be easier to pop the florettes and cook them?
Also, just out of pernicious curiousity, what's your substitution ratio using anchovy paste to filets?
actually, I had planned another dish and had already broken the cauliflower into florets. I am thinking it might be easier to avoid overcooking doing the halves? I watched it very carefully and it was fine.
I always have anchovy paste, seems easier to store opened container than fillets. and cooking for one, I usually don't use a whole tin. I really just eyeball it, I really like anchovies so don't worry about too much.
Nan
I always have anchovy paste, seems easier to store opened container than fillets. and cooking for one, I usually don't use a whole tin. I really just eyeball it, I really like anchovies so don't worry about too much.
Nan
K
KYHeirloomer
Guest
"seems easier to store opened container than fillets"
So I've always thought. Like the difference between tomato paste in a tube vs in a can. Lots of good reasons to go with the tube.
Trouble is, I've never been able to figure out how much paste to use compared to filets.
So I've always thought. Like the difference between tomato paste in a tube vs in a can. Lots of good reasons to go with the tube.
Trouble is, I've never been able to figure out how much paste to use compared to filets.