f o o d
|
r e c i p e s
to skillet. Cook without stirring until mixture
begins to set around edges and on bottom. With a
large spatula, lift and fold the partially cooked
egg mixture so the uncooked portion flows
underneath. Continue cooking until egg mixture
is just cooked through but still glossy. Remove
skillet from heat.
3. On a work surface, unroll pizza dough, pressing
dough to an even thickness (I4x9-inch rectangle),
stretching slightly. Arrange spinach leaves over
dough. Sprinkle with basil and 2 tablespoons of
the Parmesan cheese. Spoon egg mixture evenly
over dough. Carefully roll up dough around filling,
starting from a long side. Pinch ends to seal. Place
roll, seam side down, on a large greased baking
sheet. Brush roll with remaining olive oil and
sprinkle with remaining Parmesan cheese. Using a
sharp knife, make diagonal slashes in top of roll at
about
1
‘/
2
-inch intervals.
4. Bake for 15 to 20 minutes or until golden brown.
Cool slightly. Cut into slices and serve topped with
Easy Tomato Sauce. Makes
6
servings.
Easy Tom ato Sauce Place one 14.5-ounce can
diced tomatoes in a blender or food processor. Cover
and blend or process to desired consistency. Pour
into a bowl and stir in
2
tablespoons snipped fresh
basil. Season with salt and pepper. Makes U
/2
cups.
each
serving
3 3 5
cal,
1 7
gfat,
2 8 5
m gchol
, 649
mg
sodiimi,
3 1
g carb,
3
gfiber,
1 5
gpro.
C a r r o t
R i b b o n S a l a d
start
to
f in is h
15 min.
1
Tbsp. drained juice from a jar of pitted ripe
olives, or lemon juice
1
Tbsp. olive oil
4
yellow and/or orange carrots, peeled
V z
cup sliced green onions
For dressing, in a medium bowl whisk together
olive liquid, olive oil, and ‘/«teaspoon each
salt
and
pepper
; set aside. Using a vegetable peeler, peel
carrots lengthwise into long strips, or coarsely
shred them. Add to dressing mixture along with
sliced green onions. Makes 4 servings.
each
serv in g
59
cal,
4
gfat,
0
m gchol,
1 1 6
mg
sodiian,
7
g carb,
2
gfiber,
1
gpro.
P a s t a ,
R e d
B e a n ,
a n d
P a r s l e y T o s s
pr ep
15 m in.
cook
15 min.
8
oz. dried medium shell pasta or desired pasta
3
cups broccoli florets
1
Tbsp olive oil
i V z
cups chopped onion
1
15-oz. can red beans, drained, reserving
‘/^ cup of liquid
V z
cup chicken broth
IV
2
tsp. chili powder
V z
cup finely shredded pecorino or
Parm esan cheese
Vi
cup snipped Italian (flat-leaf) parsley
1. Cook pasta according to package instructions,
adding broccoli the last 3 minutes; drain.
2. Meanwhile, in a 12-inch skillet heat olive oil over
medium-high heat. Add onion and
Vz
teaspoon
salt.
Reduce heat to medium; cook about 5 minutes more
or until onion is tender.
3. Increase heat to high; add pasta, broccoli, beans,
chicken broth, reserved bean liquid, and chili
powder to pan. Cook over high heat for 2 minutes,
stirring occasionally. Add cheese and parsley. Cook
and stir until cheese is melted. Makes 4 servings.
each
serv in g
4 2 2
cal, 8 g fat,
1 1
m gchol,
7 9 6
mg
sodium,
7 0
gcarb,
1 1
gfiber,
1 9
gpro.
CANNED TOMATOES
C a n n e d to m ato es
w o rk in a v a rie ty
o f re cip e s— d iced
to m a to e s can
be stirred in to a
m e a tlo a f o r b u rg er
m ix tu re , an d w h o le
p lu m to m a to e s ca n be
w h irled in to a qu ick
sau ce. C h a n g e th e
flavo r o f a recip e b y
u sin g sp icy to m a to e s
w ith g re en ch iles.
O r go Italian and
u se d iced to m ato es
w ith g a rlic, b asil, and
o regan o.
B E T T E R H O M E S A N D G A R D E N S |
M A R C H 2 0 1 1 |
B H G . C O M
1 4 5
Tlvo new
m
o
u
t h
w
a
t e
r i n
g
i d
e
a
s .
Still only
$ 3
per serving.
F o r m o r e
l o w - c o s t ,
h i g h - f l a v o r m e a l
i d e a s ,
v i s i t m c c o r m i c k . c o m / v a l u e
tExcept that which occurs naturally in yeast extract and hydrolyzed vegetable proteins.
©2010 McCormick &
. Co., Inc.
