Fabio’s Pasta and Bean Soup


Reblogged:from Shine                                                                                                                                         Fabio’s Pasta and Bean Soup                                                                                                                                                                                                                    Nothing is better for families on a budget than the classic Pasta E Fagioli, Fabio’s super simple and delicious one pot soup with pasta and beans. It’s so flavorful, you’ll forget that it’s VEGETARIAN!

Tips:

  • Beans 101- High in protein and virtually fat-free, these delicious pods are versatile and packed with nutrients. The secret to cooking dry beans without soaking them overnight? Choose smaller beans.
  • Find the Perfect Pasta for Your soups, Soup is a great place to use up spare pasta: break up large noodles, or just add small shapes. Don’t add it until the last few minutes of cooking, and keep pasta on the side when storing soup for later use.
  • Cast-Iron CookwareThe Perfect Soup Pot. Cast-iron is able to maintain and withstand very high temperatures, so pots and pans are able to go from stove top to oven with no hassle. Their heavy weight distributes heat evenly, ensuring perfectly cooked dishes.

 

Ingredients:

3 tbsp. extra virgin olive oil

2 carrots, diced

1 onion, diced

2 celery stalks with leaves, diced

1 fennel bulb

3 bay leaves, dried

6 sprigs thyme

¾ lb. Borlotti beans

pinch sea salt

4 garlic cloves – grated

2-3 quarts chicken or vegetable stock

28 oz. can diced tomatoes

pinch sea salt

pinch fresh ground black pepper

extra virgin olive oil for drizzling

2 cups small shaped pasta

20 fresh basil leaves

 

Method:

Heat a large cast-iron pot over medium heat. Add extra virgin olive oil.   Add carrots, onions, and celery and stir. Meanwhile, dice fennel. Add to pot and stir.Strip the thyme sprigs over the pot and discard sticks. Add bay leaf. Sauté about ten minutes, or until the vegetables caramelize and start to soften. Add Borlotti beans and grated garlic; stir.Add stock, canned tomatoes, a pinch of sea salt and black pepper, and a drizzle of olive oil. Stir, cover, and boil for one hour, or until beans are soft. Add pasta and cook for five minutes. If you don’t plan on serving the soup all at once, cook the pasta separately, and add to each bowl as you serve it. Otherwise, the pasta will soak up too much broth when stored. Chop basil and add to pot. Stir thoroughly, and remove from heat. Remove bay leaves and serve immediately

Baked Stuffed Peppers


Reblogged:from Mr.Food                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     Baked Stuffed Peppers                                                                                                                                                                                                    Our over-stuffed veggie Baked Stuffed Peppers are a  super change-of-pace easy side dish.Colorful red and green bell peppers serve as tasty edible bowls for a stuffing that teams with any main  dish.                                                                                                                                                                                              Cooking Time:25  minBaked Stuffed Peppers

Ingredients

  • 1/4   cup olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 ripe tomato, finely chopped
  • 1/4   cup chopped fresh parsley
  • 3/4   cup Italian bread crumbs
  • 1/4   teaspoon salt
  • 1/4   teaspoon black pepper
  • 2 red or green bell peppers, split lengthwise and cleaned (see  Options)
  • 1 tablespoon grated or shredded Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with  cooking spray.
  2. In a large skillet, heat oil over medium heat. Add onion and garlic, and  saute just until softened. Remove from heat and add remaining ingredients except  pepper halves and Parmesan cheese; mix well.
  3. Fill peppers evenly with mixture and place in prepared baking dish.  Sprinkle with Parmesan cheese.
  4. Add 1/4 cup water to baking dish, cover with foil, and bake 20 minutes.  Remove dish from oven and carefully remove foil; return dish to oven and bake  for an additional 5 to 7 minutes, or until peppers are tender and the filling  is heated through. Serve immediately.

Visit their site at http://www.mrfood.com/  for more great recipes,they also offer free ebooks.

Creole Shrimp and Grits


 Reblogged:from mydailymoments                                                                                                                                                           Creole Shrimp and Grits                                                                                                                                                      You’ll want to kiss these grits. It may take a little time to prepare this country cooking, but it’s well worth the wait… in golden grits. One thing is for sure — it’s a melt-in-your-mouth meal. Go ahead — it’s okay to stir the pot with this southern favorite.                                                                                                                                                                                     Ingredients                                                                                                                                                  4 oz. yellow onion, medium dice 2 oz. olive oil 1 oz. shrimp base Creole spice, to taste Dash cracked black pepper 1/2 tbsp. minced garlic 1 oz. butter Splash lemon juice Splash Worcestershire sauce Splash white wine 2 bay leaves 1 cup water 1 cup heavy cream Slow cooking stone ground grits, cooked 1 lb. large shrimp, peeled, deveined 1/4 lb. bell peppers and onions, Julienne 2 tbsp. butter or olive oil                                                                                                                                Methods/steps                                                                                                                                                                    Caramelize onions in olive oil until golden brown. Add shrimp base, Creole spice, pepper, garlic and butter and sauté over medium to high heat for 3 minutes. Add lemon juice, Worcestershire sauce, and white wine; simmer until reduced by half. Add bay leaves and water; boil 5 minutes. Remove from heat; cool 20 minutes. Remove bay leaves and mix in cream thoroughly. In a separate pan, sauté Julienne peppers and onions and shrimp in butter or olive oil for 3 minutes over high heat. Add the sauce and continue cooking until reduced by half. Pour the sauce and shrimp over a heaping portion of grits.                          Bay leaf, Black pepper, Cook, Cooking, Cream, Creole, Eating, Food, Garlic, Health, Human nutrition, Nutrition, Olive oil, Shrimp, Weight, Worcestershire sauce

5 Fatty Foods that Make You Skinny


Reblogged:from Yahoo Health                                                                                                                                                                                        5 Fatty Foods that Make You Skinny                                                                                                                                                                                            If we were what we ate, then people who ate lots of hot dogs and pork chops would be solid walls of muscle. People who ate lots of pasta would be stringy and fat-free. People who ate lots of pecan pie would be Zooey Deschanel (sweet, but nutty and flaky).

And people who ate a lot of fat would be fat.

What’s that, you say? That last sentence is true? People who eat fat are fat? Well, no, not necessarily. Science shows that eating fat won’t make you fat any more than eating money will make you rich.

Now, eating foods that are packed with the wrong kinds of fat will make you fat. Trans fats found in pie crusts and other baked goods, and saturated fats found in processed and grain-fed meats, add hefty calories while doing mostly harm to your body’s nutritional bottom line. But healthy fats will do the opposite: They can quell your appetite, cutting the number of calories you eat in a day, while improving your heart health and stoking your metabolism.

Delicious, fatty foods that help you lose weight? Where can you sign up? Right here!

#1: Grass-Fed Beef

Yeah, I know: grass-fed beef is a little pricey. But its higher ratio of good-for-you fats make it well worth the cost: A study in Nutrition Journal found that grass-fed meat contains higher levels of omega-3 fatty acids, which are known to reduce the risk of heart disease. And when it comes to your waistline, grass-fed beef is naturally leaner and has fewer calories than conventional meat. Consider this: A 7-ounce conventional strip steak, trimmed of fat, will run you 386 calories and 16 grams of fat. But a 7-ounce grass-fed strip steak is only 234 calories and five grams of fat—you’ll save more than 150 calories and your steak will taste better. Ready to take advantage of beef’s weight-loss potential? Pick up the all-new Grill This, Not That! It’s loaded with delicious recipes that have been specifically designed to save you cash and calories.

#2: Olive Oil

Olive oil is rich in cancer-fighting polyphenols and heart-strengthening monounsaturated fats, and when it comes to looking lean, it’s backed by some pretty strong facts. A recent study from Obesity found that an olive-oil-rich diet resulted in higher levels of adiponectin than did a high-carb or high-protein diet. Adiponectin is a hormone responsible for breaking down fats in the body, and the more you have of it, the lower your BMI tends to be. Reap the benefits by making olive oil your cooking fat of choice and using it in dressings and sauces.

BUST BELLY FAT: Skipping breakfast increases your chances of becoming obese by 4.5 times, making it one of the 20 Habits that Make You Fat! How many do you need to break?

#3: Coconut

Coconut is high in saturated fat, but more than half of that comes from lauric acid, a unique lipid that battles bacteria and improves cholesterol scores. And get this: A study published in Lipids found that dietary supplementation of coconut oil actually reduced abdominal obesity. Of the participants, half were given two tablespoons of coconut oil daily and the other half were given soybean oil, and although both groups experienced overall weight loss, only the coconut oil consumers’ waistlines shrunk. Sprinkle unsweetened flakes over yogurt or use coconut milk in a stir-fry to start whittling your waist.

SANDWICH SABOTEURS: Restaurant sandwiches are prime suppliers of fatty toppings. Watch out for overblown renditions like The Cheesecake Factory’s Grilled Chicken and Avocado Club. Clocking in at an astonishing 1,752 calories, it’s one of The 25 Worst Sandwiches in America.

#4: Dark Chocolate

Good news for your sweet tooth: Chocolate can help you flatten your belly. Dark chocolate, that is. But to truly take advantage, don’t wait until dessert: A recent study found that when men ate 3.5 ounces of chocolate two hours before a meal, those who had dark chocolate took in 17 percent fewer calories than those that ate milk chocolate. The researchers believe that this is because dark chocolate contains pure cocoa butter, a source of digestion-slowing stearic acid. Milk chocolate’s cocoa butter content, on the other hand, is tempered with added butter fat and, as a result, passes more quickly through your GI tract. Because dark chocolate takes more time to process, it staves off hunger and helps you lose weight.

SWEET SUMMER: Dark chocolate is safe, but there are plenty of sweets to watch out for. Beware of the 6 Worst Desserts for Your Beach Body.

#5: Almond Butter

Numerous studies have indicated that almonds can help you lose weight despite their high fat content. In fact, a study from the International Journal of Obesity and Related Metabolic Disorders compared two diets over the course of six months. One group followed a low-fat, calorie-restricted diet (18 percent fat) and the other followed a moderate-fat diet (39 percent fat) in which the extra fat was supplied by almonds. The latter group lost more weight than the low-fat dieters, despite the fact that both groups consumed the same amount of total calories. Furthermore, the almond eaters experienced a 50 percent greater waistline reduction. How is this possible? Almonds contain compounds that limit the amount of fat absorbed by the body, so some passes through undigested. Try stirring almond butter into your oatmeal, spreading it on toast with banana slices, or eating a couple spoonfuls as a snack

Best Crockpot Pork Chops


Best Crockpot Pork Chops                                           We’re gonna bust your chops… literally. This crock pot recipe will leave your pork chops moist and tender to the bone.                                                    Ingredients                                                                                                                                           4 pork chops, each about 1/2 inch thick 2 medium onions, chopped 2 celery ribs, chopped 1 large green bell pepper, sliced 1 (14 1/2 oz.) can of stewed tomatoes ½ cup ketchup 2 tbsp. cider vinegar 2 tbsp. brown sugar 2 tbsp. Worcestershire sauce 1 tbsp. lemon juice 1 beef bouillon cube 2 tbsp. cornstarch 2 tbsp. water                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      Add all ingredients except water and cornstarch to the crock-pot. Cook on “low” for 5 1/2 hours. Mix cornstarch and water together and stir into crock-pot. Cook 30 minutes more.                                                                                                 Bell pepper, Cook, Cooking, Eating, Food, Health, Healthy Ways to Lose Weight, Home, Human nutrition, Meat, Nutrition, Olive oil, Pork, Pork chop, Slow cooker, Tablespoon, Top Weight loss, Weight, Weight Loss Tips, Worcestershire sauce

Open-Faced Grilled Eggplant, Red Onion, and Heirloom Tomato Sandwiches with Creamy Celeriac Sauce


Rebogged: from Huffington Post                                                                                                                    Open-Faced Grilled Eggplant, Red Onion, and Heirloom Tomato Sandwiches with Creamy Celeriac Sauce                                                                                                                                                                                                    If you like eggplant you have got to try this yummy Recipe I found makes a great lunch on a nice summer day.While a slice of rustic bread supports the vegetables on this open-faced sandwich, grilled eggplant is the real foundation. Grilled eggplant has a sweet, smoky flavor and would be delicious eaten alone. But I layer tangy sweet grilled onions and ripe, seasonal heirloom tomatoes into the mix to add beautiful colors and additional flavors that meld well with the buttery eggplant. Right before serving, the sandwich is brightened with Creamy Celeriac Sauce.
If you can’t grill, the eggplant and onions can also be cooked in an oven. Just place them on a parchment-lined baking sheet 3 to 4 inches from the heat and broil for 3 to 4 minutes, until brownedand slightly crisp. Turn them with a fork and broil for another minute or so. After removing the vegetables, place the bread under the broiler for about 1 1/2 minutes per side, until lightly browned

Ingredients

  • CREAMY CELERIAC SAUCE:
  • 1/2 pound silken tofu
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon agave nectar
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon paprika
  • A few pinches of cayenne
  • Coarse sea salt
  • Freshly ground white pepper
  • 1/4 cup minced green onions (green and white parts)
  • 1/2 cup loosely packed peeled and coarsely grated celery root (celeriac)
  • SANDWICHES:
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coarse sea salt
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium-size  eggplant (about 1 pound), sliced crosswise into 1/2-inch rounds
  • 2 medium-size  red onions, sliced crosswise into 1/2-inch rounds
  • 4 heirloom tomatoes, cut crosswise into 1/2-inch slices
  • 1 loaf of rustic bread cut diagonally into eight 1/2-inch slices
  • Freshly ground white pepper

Directions

  • For the sauce: In an upright blender, combine the tofu, lemon juice, 1 tablespoon of the parsley, garlic, agave nectar, mustard, olive oil, paprika, cayenne, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper and blend until smooth. If necessary, season with additional salt and pepper to taste
  • Transfer the sauce to a bowl, stir in the green onions and celery root, and garnish with the remaining parsley.
  • For the sandwiches: Preheat a grill or broiler. Soak eight 12-inch wooden skewers in water for at least 30 minutes.
  • In a mixing bowl, combine the olive oil, salt, cayenne, and black pepper and mix well with a fork.
  • Add the vegetables to the bowl and toss to coat.
  • If grilling, thread the onion slices onto two skewers each. Transfer the onions and the eggplant rounds to the grill and cook, turning once with tongs, until browned and slightly crisp, 3 to 4 minutes per side.
  • After turning the vegetables, add the bread to the grill. Cook, turning once, until crisp and golden on the surface but still soft inside, about 4 minutes.
  • Assemble the sandwich by layering a slice of eggplant, a slice of tomato, and several slices of onion. Slather on some celeriac sauce, then sprinkle with salt and pepper before serving.
    Black pepper, Cook, Cooking, diet, Diet food, Dieting, dieting programs, Eating, Eggplant, Food, Health, Healthy Ways to Lose Weight, Home, Human nutrition, Mozzarella, Mustard (condiment), Nutrition, Olive oil, Sandwiches, Top weight-loss, Weight, Weight Loss Tips, weight tips

Flash-Roasted Vegetables and Pasta


Flash-Roasted Vegetables and Pasta

Reblogged: from Shine                                         FlashRoasted Vegetables and Pasta

The addition of mushrooms and fennel add enough depth to this dish to make it a bona fide main dishRoasting caramelizes and sweetens the juices from the vegetables, resulting in a heartier overtone and overall flavor.  Use whole-grain pasta to add even more fiber to this entrée.  Topping it with the optional cheese will give this dish a bit more protein

Ingredients

2 pounds assorted mushrooms, such as chanterelle, cremini, and/or oyster, cut into chunks                                                                                                                                                                    1 large red onion, cut into 6 or 8 wedges                                                                                                 1/4 cup olive oil                                                                                                                                              8 ounces pappardelle or Mafalda pasta                                                                                            Freshly shredded Parmesan cheese (optional)                                                                                        2 medium fennel bulbs, trimmed and cut into wedges (about 1 lb. trimmed)                                 8 ounces baby carrots with tops, trimmed                                                                                               2 tablespoons Fennel-Spice Mix (see recipe below)                                                                           3/4 cup dry white wine

Directions

Preheat oven to 425 degree F. Place mushrooms, fennel, onion, and carrots in a large roasting pan. Combine oil and Fennel-Spice Mix. Drizzle over vegetables; toss to coat.