Currently viewing the tag: "Cheese"

Pasta and Grilled Vegetables with Goat Cheese

This vibrant vegetable entrée is light and delicious. To ensure even grilling, cut the vegetables into large, similar-sized pieces. After they’re cooked, they’re chopped into bite-sized pieces. You can substitute yellow squash for zucchini.

Yield: 4 servings (serving size: 2 1/2 cups pasta, 3 tablespoons cheese, and 1 1/2 teaspoons basil)

 

Ingredients:

•  1 large zucchini, quartered lengthwise (about 8 ounces)

•  1 red bell pepper, cut into 4 wedges

•  1 leek, trimmed and halved

•  1 (14-ounce) can artichoke hearts, drained

•  1 head radicchio, quartered

•  1/2 teaspoon salt, divided

•  1/4 teaspoon freshly ground black pepper

•  2 garlic cloves, minced

•  Cooking spray

•  4 cups hot cooked rotini (about 4 cups uncooked corkscrew pasta)

•  1 cup grape or cherry tomatoes

•  3/4 cup (3 ounces) crumbled goat cheese

•  2 tablespoons chopped fresh basil

 

Preparation:

1.  Prepare grill.

2.  Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a jelly-roll pan; sprinkle evenly with 1/4 teaspoon salt, black pepper, and garlic. Lightly coat vegetables with cooking spray. Place vegetables on grill rack; grill 3 minutes on each side or until browned and tender. Remove vegetables to a cutting board; chop into bite-sized pieces.

3.  Place pasta in a large bowl; sprinkle with remaining 1/4 teaspoon salt, tossing well. Stir in grilled vegetables and the tomatoes, and sprinkle with cheese and basil.

 

Andrea Chesman, Cooking Light

SEPTEMBER 2005

 

 

Source: MyRecipes

Turkish Grilled Cheese

 

Ingredients:

•  8 slices crusty bread or

•  4 Berber breads sliced in halves

•  7 oz (210 g) Canadian Medium Cheddar, sliced

•  1/2 cup (125 ml) chopped dates

•  1/2 tsp (2 ml) ground fennel seeds

•  2 tbsp (30 ml) butter, softened

 

Preparation:

1.  Take four slices of bread (or four Berber bread halves), then evenly distribute Cheddar, dates and fennel on those 4 pieces and top with remaining four.

2.  Butter both sides of sandwiches.

3.  Heat skillet over medium heat and cook sandwiches for approximately 4 minutes on each side or until bread is browned and cheese is melted.

 

Tips: Serve with a tangy orange and fennel salad

 

Source: DairyGoodness.ca

 

Grilled Vegetable Salad with Creamy Blue Cheese Dressing

 

This is a smart make-ahead dish because the vegetables can be grilled a few hours prior to assembling the salads.

Yield: 4 servings

 

Ingredients:

 

Dressing:

•  1/3 cup low-fat mayonnaise

•  1/3 cup plain low-fat yogurt

•  1/4 cup (1 ounce) crumbled blue cheese

•  1/4 cup 1% low-fat milk

•  1/4 teaspoon freshly ground black pepper

•  1/8 teaspoon salt

 

Salad:

•  1/4 pound green beans, trimmed

•  1/4 pound sugar snap peas, trimmed

•  1/4 pound carrots, peeled and cut diagonally into 1/2-inch-thick pieces

•  1 cup (1/2-inch-thick) slices red onion

•  Cooking spray

•  1/2 teaspoon freshly ground black pepper

•  1/4 teaspoon garlic salt

•  6 cups torn romaine lettuce

•  1/2 cup thinly sliced radishes

 

Preparation:

1.  To prepare dressing, combine first 6 ingredients, stirring with a whisk until well blended. Cover and chill.

2.  Prepare grill to medium heat.

3.  To prepare salad, cook beans, peas, and carrots in boiling water 3 minutes or until crisp-tender. Drain and plunge into ice water; drain. Place mixture in a large bowl, and add onion slices. Lightly coat vegetable mixture with cooking spray. Sprinkle with 1/2 teaspoon pepper and garlic salt; gently toss to coat.

4.  Place vegetable mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack, and grill 7 minutes on each side or until lightly browned. Arrange 1 1/2 cups of lettuce on each of 4 salad plates. Divide the grilled vegetables and radishes evenly among servings. Serve 1/4 cup dressing with each salad.

 

Sandra Granseth, Cooking Light

JUNE 2004

 

Source: CookingLight

 

 

Unexpected ingredients—queso fresco (a fresh Mexican cheese), lime juice, and cayenne—lend Mexican flair to this classic side dish. Make-ahead tip: Shuck the corn up to a day in advance; refrigerate. Recipe by Kate Merker: June, 2010 from the Real Simple

 

Ingredients:

•  8 ear(s) corn, shucked

•  1 tablespoon(s) olive oil

•  Kosher salt

•  1/2 cup(s) crumbled queso fresco (fresh Mexican cheese)

•  1/4 to 1/2 teaspoon(s) cayenne pepper

•  2 limes, cut into wedges

 

Preparation:

1.  Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.

2.  Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

 

June 2012

 

Source: Cooking Light

 

 

 

 

From EatingWell: May/June 1997, The Essential EatingWell Cookbook (2004)

 

4 servings

Active Time: 30 minutes

Total Time: 30 minutes

 

INGREDIENTS:

• Blue Cheese Sauce, (recipe follows)

• 3 teaspoons walnut oil, or extra-virgin olive oil, divided

• 4 slices whole-wheat country bread

• 2 vine-ripened tomatoes, cut into 1/2-inch-thick slices

• 4 portobello mushroom caps, 3-4 inches in diameter

• 1 sweet onion, such as Vidalia, cut into 1/2-inch-thick slices

• Salt & freshly ground pepper, to taste

• 2 cups trimmed arugula, or watercress

• 2 tablespoons chopped walnuts

 

PREPARATION:

1.  Preheat a grill to medium-high.

2.  Prepare Blue Cheese Sauce. Set aside.

3.  Dip a pastry brush in water, then lightly brush 1 teaspoon oil over both sides of bread. Grill (or toast) the bread, about 1 minute per side. Set aside.

4.  Lightly brush tomatoes, mushrooms and onion slices with remaining 2 teaspoons oil. Season with salt and pepper. Oil the grill rack (see Tip). Grill the vegetables (or pan-sear in batches) until browned on both sides: about 1 minute per side for tomatoes, 3 to 5 minutes per side for mushrooms and onion. Cut mushrooms into 1/2-inch-thick slices and separate onion slices into rings.

5.  To assemble, spread the reserved cheese sauce over the grilled bread. Divide arugula (or watercress) among the bread slices and arrange the grilled vegetables on top. Sprinkle with walnuts. Serve immediately.

 

TIPS & NOTES:

To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

 

NUTRITION:

Per serving: 267 calories; 6 g fat ( 1 g sat , 1 g mono ); 1 mg cholesterol; 34 g carbohydrates; 10 g protein;5 g fiber; 267 mg sodium; 1107 mg potassium.

Nutrition Bonus: Potassium (55% daily value), Fiber (24% dv).

Carbohydrate Servings: 2

Exchanges: 1 starch, 3 vegetable, 1 fat

 

 

Source: EatingWell

 

 

INGREDIENTS:

• 1 large or 2 small tart apples, peeled and sliced into 1/2-inch-thick rounds

• 2 teaspoons almond or canola oil

• 1 teaspoon confectioners’ sugar

• 1 ounce sharp Cheddar or Parmigiano-Reggiano cheese

• 2 tablespoons chopped pecans, toasted

• 4 teaspoons honey

 

PREPARATION:

1. Preheat grill or grill pan to medium heat. Toss apple slices with oil and sugar in a large bowl. Grill the apple slices until just tender and lightly marked, turning once, about 6 minutes total. Shave cheese into thin strips with a vegetable peeler. Top the apple slices with a sprinkling of cheese and nuts and drizzle with honey.

 

TIPS & NOTES:

• Make Ahead Tip: Let your cheese come to room temperature before serving for the best flavor.

 

NUTRITION:

Per serving: 250 calories; 14 g fat ( 3 g sat , 6 g mono ); 15 mg cholesterol; 30 g carbohydrates; 5 g protein;3 g fiber; 93 mg sodium; 174 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 fruit, 3 fat

 

Source: Eating Well