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Israeli Couscous Summer Pilaf

Israeli Couscous Summer Pilaf
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

This is an excellent summer side dish for almost anything off the grill and it can be made in advance.
Ingredients
  • 1½ cup Israeli couscous
  • 1 cup cucumber, seeded, quartered and thinly sliced
  • 1 stalk celery, thinly sliced
  • 2 scallions, minced
  • ¼ cup fresh dill, minced
  • 10 to 12 basil leaves, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, peeled and diced, optional
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper to taste
  • ¼ cup almonds, toasted and rough chopped

Instructions
  1. Bring 5 cups of water to a boil in a medium saucepan. Add the couscous and simmer for 8 minutes until the couscous is al dente. Drain and rinse with cold water until cool.
  2. Combine couscous with remaining ingredients except the nuts. Toss well to combine.
  3. Top with chopped nuts to serve.
  4. May be served at once or made 1 day in advance.

imggrocerylist Israeli Couscous Summer Pilaf

Pork Tenderloin with Mushroom Bread Pudding

Pork tenderloin with mushro1 300x300 Pork Tenderloin with Mushroom Bread Pudding

Pork Tenderloin with Mushroom Bread Pudding
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • ½ pound mushrooms, sliced thinly
  • 1 teaspoon dried thyme
  • ½ pound crusty bread, cut into ½ inch cubes (about 1 quart)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1⅓ cups low-sodium chicken broth
  • 3 eggs, beaten to mix
  • ⅔ cup half and half
  • 1 pork tenderloin

Instructions
  1. Heat oven to 325°.
  2. Spray a 9 by 13 inch baking dish with Pam.
  3. Heat the olive oil in a large saute pan over moderate heat.
  4. Add onion and celery and cook until starting to soften, about 3 minutes.
  5. Increase the heat to moderately high and add mushrooms and thyme.
  6. Cook until mushrooms begin to brown.
  7. Remove pan from heat and stir in bread cubes, ¾ teaspoon salt and ¼ teaspoon pepper.
  8. Transfer mixture to prepared baking dish.
  9. Stir together broth, eggs, and half and half.
  10. Pour mixture evenly over the mushroom bread mixture.
  11. Put dish in lower third of oven and bake for 25 minutes.
  12. Meanwhile heat 1 tablespoon of olive oil in the frying pan over moderately high heat.
  13. Season the tenderloin with remaining ¼ teaspoon each salt and pepper.
  14. Add the tenderloin to the pan and brown well, about 4 minutes per side.
  15. Remove bread pudding from oven after 25 minutes and set pork tenderloin directly on top.
  16. Return to the oven and cook until the meat is done and the pudding is just set., 10 to 15 minutes longer.

Notes
Egg substitute and fat-free half and half may be substituted to reduce the calorie count.

Grocery List

Creamy Blue Cheese Polenta

polenta Creamy Blue Cheese Polenta

Creamy Blue Cheese Polenta
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 3 cups water
  • 2 cups low fat milk
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup instant polenta
  • 2 ounces blue cheese, crumbled
  • 2 tablespoons parmesan cheese, grated

Instructions
  1. Combine water, milk, salt and pepper in a large pan.
  2. Bring to a boil.
  3. Pour the polenta into the boiling liquid in a slow steady stream, whisking constantly.
  4. Cook, stirring constantly, until the polenta is thick and creamy.
  5. Add the cheeses and stir until combined.

 

imggrocerylist Creamy Blue Cheese Polenta

Lemon Orzo with Garlic

Orzo Lemon Orzo with Garlic

Lemon Orzo with Garlic
Author: 
Recipe type: Pasta, Side Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 cup uncooked orzo
  • 1½ cup fat-free, less sodium chicken broth
  • 3 cloves garlic, chopped
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 2 tablespoons chopped italian parsley

Instructions
  1. Heat a medium saucepan over medium-high heat. Stir together pasta and chicken broth in saucepan. Bring to a boil. Lower heat, cover and cook until pasta is al dente (about 5 minutes) or until liquid is absorbed. Stir in garlic, parsley, lemon juice and olive oil.
  2. Keep warm.

Notes
WW points = 5


imggrocerylist Lemon Orzo with Garlic

Roasted Asparagus


Asparagus roasted 223x300 Roasted Asparagus

Roasted Asparagus
Author: 
Recipe type: Side dish, vegetable
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 1 pound asparagus, trimmed
  • ¼ cup olive oil
  • 1 tablespoon balsamic vinegar, optional
  • Kosher salt
  • Freshly ground pepper

Instructions
  1. Preheat oven to 400°.
  2. Arrange asparagus in single layer in baking pan.
  3. Drizzle with olive oil.
  4. Season with salt and pepper.
  5. Roast in oven for 18-20 minutes or until crisp tender.
  6. Remove asparagus from oven and drizzle with balsamic vinegar, if desired.
  7. May be served warm or at room temperature.

 

Greek Potatoes

Greek Potatoes 3 223x300 Greek Potatoes

Greek Potatoes
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 16 new potatoes, scrubbed and cut into 1 inch cubes
  • 4 garlic cloves, minced
  • ½ cup olive oil
  • 1 cup water
  • 1 tablespoon dried oregano
  • 3 tablespoons fresh lemon juice
  • kosher salt
  • fresh ground black pepper

Instructions
  1. Preheat oven to 400°.
  2. Put potatoes into a pan large enough to hold them in a single layer.
  3. Add olive oil, water, garlic and lemon juice.
  4. Toss ingredients together and arrange in single layer.
  5. Bake for 30 minutes, turn potatoes with spatula to bring browned sides up.
  6. Bake for an additional 30 minutes or until nicely browned.

 

imggrocerylist Greek Potatoes

New Potatoes with Shallots and Herb Butter

Filet mignon with gorgonzol 224x300 New Potatoes with Shallots and Herb ButterNew Potatoes with Shallots and Herb Butter
Author: 
Recipe type: Vegetable
Prep time: 
Cook time: 
Total time: 

Serves: 6 generously
 

Ingredients
  • 18 new potatoes, all red, all gold, or a mixture.
  • 2 tablespoons butter
  • ½ cup finely chopped shallots
  • 2 cloves garlic, minced
  • 2 teaspoons fresh parsley, chopped
  • Optional: Could add fresh dill, chives, or rosemary. Be creative. Use what’s on hand.

Instructions
  1. Scrub potatoes but do not peel.
  2. Cook potatoes in boiling water until tender, 15-20 minutes.
  3. Drain potatoes.
  4. Reduce heat to low and add remaining ingredients.
  5. Cook, stirring occasionally, until shallots are translucent.
  6. Potatoes can be made ahead and reheated or kept warm over very low heat.