ChefUptothePlate

Food, Nutrition and Cooking


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How do you Provence that?

IMG_2369.JPGSummer Vegetable Bake ala Provence

2 medium onions, cut into 1/4″ slices

2 T extra virgin olive oil

1/2 t salt

2 cloves garlic put through a press or finely chopped

15 oz cooked (rinsed, if canned or homemade) beans (cannellini, kidney, black beans, etc; you can even use lentils)

2 1/2 t herbes de Provence

1/4 t black pepper

~ 1 lb eggplant, cut in half lengthwise, then into 1/4″ slices

3 large zucchini or yellow squash, cut into 1/4″ slices

1/2 lb white potatoes (optional) cut in 1/4″ slices

3 plum tomatoes (or the equivalent; can use canned), cut into 1/4″ slices

1/4 cup 1% fat cottage cheese (or substitute any creamy/tangy cheese of your choice)

1 T grated Parmigiano Reggiano

Preheat oven to 400 degrees F

Heat 1 T oil in large skillet over medium heat. Add onions and 1/8 t salt. Cook ~ 10 minutes until onions are soft. Add garlic, cook another minute and then stir in beans, 1/2 t of herbes and 1/8 t black pepper.

Pour above mixture into a 9″ x 13″ casserole dish and spread to cover bottom of dish.

In a large bowl, toss remaining vegetables with remaining oil, 1/4 t salt, remaining herbes, and black pepper.

Arrange the veggies atop the onion/bean mixture overlapping each vegetable.

Cover the dish with foil, press down on the foil to pack down the veggies into the bean mixture. Bake for 45 minutes.

Remove foil, crumble mixed cottage cheese and Parm on top of the casserole and bake another 15 minutes.

Makes 8 side dish servings or 4 main course servings.

 

 

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Pasta me a second helping

Fettucine with Fresh Tomato Sauce and Salmon

12 oz semolina fettucine

2-4 T olive oil

3 large scallions, sliced into small pieces

1 garlic clove, put through a press

2 lbs. fresh tomatoes, cut into bite sized pieces

1 medium sized zucchini cut into small dice

~ 1 1/2-1 tsp hot chili pepper of your choice and to taste

1/4 cup grated Parmigiano Reggiano

8 oz salmon fillet

Heat oil in very large skillet on medium high heat. Add scallions and saute until they start to brown, lower heat to medium and add garlic. After about 30 seconds more add tomatoes in stages so that some of the tomato pieces will retain more of their texture and shape. Add zucchini and hot pepper, s & p to taste. Keep in mind that the salmon will add some saltiness to the dish. After the sauce reaches a slightly thickened consistency, add the cheese and cook about a minute more. Put skillet to the side off the heat and add the salmon fillet, cut into 2-3 pieces. Don’t worry about the salmon skin, it will easily peel off once salmon is cooked.

Meanwhile fill pasta pot and bring to a boil. Add the pasta and cook as package directs. Once pasta is ready, drain it and put the skillet with the sauce back on high heat for about 4 minutes. Peel off any salmon skin and discard, break up the salmon into bite sized pieces, add pasta into sauce, combine and serve.

Serves 4.