Tuesday, September 23, 2014

Lentil Soup w Portobello Mushrooms

No comments: Links to this post
Fall is coming, and this warm savory soup of yumminess is perfect for your health and for your taste buds!!

You'll Need:
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 lb. portobello mushrooms, stems removed, caps coarsely chopped
  • 1 C canned tomatoes, chopped with their juices
  • 1 C dried brown lentils, picked over and rinsed
  • 5 C vegetable stock
  • 1/2 C chopped fresh parsley leaves
  • salt and pepper to taste 2 bay leaves
Directions:
Heat the oil in a large pot over medium high heat.
Add the onion and garlic and cook, stirring, until it softens, about 3 minutes.
Add the chopped mushrooms and cook, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes.
Stir in the tomatoes, lentils, and stock.
Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and the soup has thickened, about 1 hour.
Season with salt and pepper and stir in the parsley just before serving.

Monday, September 22, 2014

Mussels in White Wine Cream Sauce

No comments: Links to this post
You can go out for mussels or you can have the mussel feast at your own home. Throw a mussel party! They are so easy to make and create a very elegant meal. Enjoy this meal with a nice piece of bread and a glass of white wine.

Ingredients
2 pounds fresh or frozen mussels (let the frozen mussels thaw a bit it is ok if they are not thawed the entire amount)
5 cloves garlic, minced
2 Tablespoons butter
2 medium tomatoes, diced (can also used diced canned tomatoes)
½ cup dry white wine
¼ cup heavy cream
4 Tablespoons parsley, chopped
1 lemon
Salt and pepper to taste

Directions
Find a pot large in enough for the mussels to fit in and to be able to stir them.
On medium heat, melt the butter in the pot.
Add the garlic and mussels and toss until well coated.
Add wine, tomatoes, cream salt and pepper
Raise heat to medium-high and cover and cook until mussels are done. For fresh mussels they are done when the shells have opened. For frozen mussels make sure they are completely thawed and heated through. This process should take close to five minutes.
Place in bowl topped with parsley and squirt with juice from lemon.
Enjoy extra broth with a nice piece of bread.

Friday, September 19, 2014

Vegetable Dip

No comments: Links to this post
A great way to enjoy wonderful, delicious and nutritious vegetables into your diet! In addition you get enjoy yogurt which is a healthy food for your gut.

You’ll Need
  • 1 ¼ cup plain yogurt
  • ¾ cup sour cream
  • 3 garlic cloves, minced
  • 1 cucumber, peeled, seeded and chopped
  • 1 Tablespoon fresh mint, chopped
  • Salt and Pepper to taste
  • Assorted raw veggies
Directions
  • Put all ingredients into a food processor or blender and process until well combined.
  • Chill.
  • Serve with raw vegetables.

Will Clower Articles Will Clower Audicles

Thursday, September 18, 2014

Parmesan Croutons

No comments: Links to this post
This is a great thing to do with bread that is starting to go a bit stale.

You’ll Need
  • 4 slices of bread
  • 2 Tablespoons Parmesan cheese
  • ¼ teaspoon oregano
  • ¼ teaspoon celery salt
  • ¼ teaspoon garlic salt
  • 2 Tablespoons olive oil
Directions
  • Cut bread into crouton sized cubes and place in a bowl.
  • Add seasonings and oil.
  • Toss well to mix.
  • Place on cookie sheet.
  • Bake at 300 until crisp.
  • Cool.
  • Store in a glass jar.




Will Clower Articles Will Clower Audicles

Wednesday, September 17, 2014

Arugula and Tomato Salad

No comments: Links to this post



You'll Need
  • 1 cup arugula
  • ¾ cup olive oil
  • 3 Tablespoons red wine vinegar
  • 1 ½ teaspoons Dijon mustard
  • 12 ripe tomatoes cut into wedges or  approximately 36 cherry tomatoes, halved
  • Salt
  • Freshly ground pepper
Directions

  • Wash and dry the arugula, remove the tough stems and arrange on the outside of a platter.
  • Whisk together the olive oil, vinegar and mustard.
  • Add salt and pepper to taste.
  • Toss the tomatoes gently in the salad dressing.
  • Place the tomatoes in the center of the arugula.
  • Drizzle the remainder of the dressing over the arugula.
  • If you would like, top with feta, anchovies, olives whatever you see fit.

Will Clower Articles Will Clower Audicles

Tuesday, September 16, 2014

Mediterranean Celery

No comments: Links to this post

The various combinations of ingredients in this dish work wonderfully together. This dish makes a nice complement to grilled fish.


You’ll Need
  • 8 stalks celery (about 1 pound)
  • ¼ cup sliced olives of choice
  • ¼ cup chopped fresh parsley
  • 2 Tablespoons olive oil
  • 1 Tablespoon white wine vinegar
  • 1 ½ teaspoons chopped fresh or ½ teaspoon dried oregano
  • 1 small tomato, seeded and chopped
  • 1 garlic clove, crushed
Directions

  • Cut celery into 1/4-inch slices and boil 3 to 5 minutes or until crisp-tender.
  • Mix all ingredients together and serve.

Will Clower Articles Will Clower Audicles

Monday, September 15, 2014

Hollandaise Sauce

No comments: Links to this post

You’ll Need
  • ½ cup butter
  • 3 egg yolks
  • Juice of ½ lemon
  • Salt to taste
  • Pinch of cayenne
Directions
Melt the butter and keep it hot, but do not brown.

Put the yolks, lemon juice, salt and cayenne in the container of an electric blender.

Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth.

Prepares about 3/4 cup.

Will Clower Articles Will Clower Audicles