Foody Goody Treats

Archive for the ‘Dinner’ Category

A wonderful meal that is a great way to eat all of that yummy zucchini, and bid farewell to summer 馃槮

Garlic Basil Pesto Linguine with Zucchini and Peas
Provided by Wildtree from Warwick, RI
SERVINGS: 3

INGREDIENTS:
1 tablespoon, plus 录 cup Wildtree Roasted Garlic Grapeseed Oil, divided
1 zucchini, sliced
1 cup frozen peas
1/3 cup Wildtree Basil Pesto
2 tablespoons water
6 ounces linguine, cooked according to package directions

PREPARATION:
Heat 1 tablespoon of Garlic Grapeseed Oil in a medium nonstick skillet over medium high heat. Add the zucchini and saut茅 for about 10 minutes, until zucchini is tender and browned. Add the peas and continue cooking until heated through. Meanwhile in a mixing bowl hydrate the Basil Pesto with the water. Whisk in the remaining 录 cup Garlic Grapeseed Oil. Add the prepared pesto to the hot cooked pasta and toss to coat. Add the cooked zucchini and peas and toss to combine. Season with salt and pepper to taste; can be served with fresh grated parmesan cheese.

Calories 490; Fat 25 g; Saturated Fat 3.5 g; Carbohydrate 53 g; Fiber 6 g; Protein 14 g; Cholesterol 5 mg; Sodium 220 mg

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The Berlin Lunchbox

A few weeks ago, our dear friend Gab came to visit us in Berlin. She is one of the best cooks we know and so, as we do every time she visits, we asked her to show us to a new recipe. We didn鈥檛 have the time we usually have for a long leisurely dinner on this visit, so she tracked down one of her favorite quick and simple recipes to use. Here is what she had to say about it:

鈥淭he recipe is adapted from a Donna Hay recipe. My mother聽started making it a while ago and I loved it so much that I had to steal the聽recipe. It鈥檚 a no fail recipe that is easy, quick and tasty.鈥


The Recipe

Glazed Salmon with cucumber salad

Adapted from a recipe in Donna Hay鈥檚聽The Instant Cook

Serves 4

4 x 200 gram skinless salmon filets

2 tsp vegetable鈥

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Posted on: July 31, 2012

Here’s a recipe from one of our readers! If you are tying to decrease your fat/calorie intake you can replace the whipping cream with half and half or 2% milk, use lowfat cheese, substitute the pork Italian sausage for turkey Italian sausage, and/or reduced sodium chicken or vegetable stock. Enjoy!

sumthissumthat

I have been making this soup since the fall of last year and everybody who eats it raves about how great it taste. So it鈥檚 time to share the wealth, so to speak.

The serving size for the recipe I鈥檓 going to give is six鈥o bring your friends and family over for some fabulous soup!

  • 1 tsp vegetable oil
  • 1 lb mild italian sausage (bulk or with casings removed)
  • 1 large onion, minced
  • 1 can (14oz) diced tomatoes , with juice
  • 1 lb baking potatoes peeled and cut into small dice
  • 4 cups chicken or vegetable stock
  • 1 tsp salt
  • 2 zucchini, cut into small dice
  • 1 cup of whipping (35%) cream
  • 2 cups of shredded sharp (old) Cheddar cheese tossed with 1 tbsp of flour
  • freshly ground pepper to taste

So, now that we got the ingredients out of the way, like Arsenio Hall would say, lets get busy!

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Here’s a great summer soup made with yummy avocados!

Creamy Avocado Soup
Provided by Wildtree from Warwick, RI
SERVINGS: 5

INGREDIENTS:
2 large ripe avocados, coarsely chopped
1 1/4 cups plain Greek yogurt (divided)
4 cups water
2 tablespoons Wildtree Vegetable Bouillon Soup Base
2 tablespoons Wildtree Guacamole Blend
1 cup corn
Wildtree European Chili Dipping Oil

PREPARATION:
Place avocado in a medium bowl with 1/4 cup Greek yogurt. Mash the avocado and combine with the yogurt; set aside. In a large saucepan whisk together the water, Wildtree Vegetable Bouillon Soup Base, and Wildtree Guacamole Blend, and heat over medium heat. Once hot, but not simmering, stir in the remaining Greek yogurt. Add half the corn and the avocado mixture. Heat, but do not let the mixture come to a boil. Using an immersion blender or standard blender in small batches, blend the soup. Ladle the soup into bowls and garnish with remaining corn and Wildtree European Chili Oil.

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Posted on: July 24, 2012

Of Pots and Pens

I was anticipating an evening in front of the TV Monday night when Will mentioned the Cleveland Indians would be broadcast in our area because they were playing Baltimore. We had spent Sunday in Lancaster County visiting my extended family who were in town from聽Massachusetts聽and I thought it was time I make a meal we can eat right away and not have to reheat later.

Thus, shrimp tacos.

I bought a bag of frozen, raw shrimp, so I set them out in a bowl to let them defrost. Once defrosted, they were easier to peel and I could cook them myself, allowing the little guys to absorb whatever flavor I wanted for them. It鈥檚 really a wonderful blend of flavors and I plan to tuck this recipe away for future use.

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So, I know that I am extremely behind the times, but I recently tasted quinoa and fell head over heels with it! And due to my new discovery, I will share with you all the many recipes that I create/try in an attempt to enjoy this savory grain! The first one (actually 2) is a “salad” that I made, but with 2 different dressings. The great thing about this salad is that you can use it as a “fridge cleaner”, just using what veggies you have on hand! So, let’s begin!

Salad Base:
1 cup uncooked quinoa, washed and drained (I bought a pre-washed pack)
2 cups water (or chicken/vegetable broth)
5 cherry tomatoes (more if you like tomatoes, I’m not a big fan of them though)
5-7 large black olives
1/4 medium red onion
1 clove of garlic, minced
3-5 sprigs of cilantro (parsley might be better w/ this, but I love cilantro, not parsley lol)

Dressing #1:
1/8 cup lime juice
1/8 cup Wildtree Roasted Garlic Grapeseed Oil
1 tsp Wildtree Cajun Seasoning (more if like a little kick!)

Dressing #2:
1/8 cup balsamic vinegar
1/8 cup Wildtree Zesty Lemon Grapeseed Oil

Directions:
Cook quinoa according to package directions (usually 15 minutes once water/broth has begun boiling). Coarsely chop all ingredients, and with the exception of the cilantro and tomatoes, add to a bowl. Once quinoa is done, mix with vegetables, then gently mix in the tomatoes and cilantro. Mix the dressings together and then drizzle over salad, stir to coat. Can be served hot or cold. Feel free to adjust any of the veggies to your tastes/preferences… I’m a garlic, onions, and cilantro kind of gal, but you may like other ingredients… just make it your own!

In the picture below I have the quinoa w/ the balsamic vinaigrette (I thought about posting a recipe AFTER eating up all of the lime vinaigrette salad.).

So, do you have any great quinoa recipes? If you do, please feel free to share! I’ll test some out and post them here… and I may even do a little “contest”, so share away!

Posted on: July 18, 2012

Rachel Schultz

Crock pots are amazing little wonders. Will my intrigue soon fade? I delight in checking it every 30 minutes, with new astonishment of how little work I am doing. David had work off today, so I wanted to give him a chance to fascinate and marvel the way I do. We鈥檙e just聽immature child-like in that way. Did I mention this is eons better than anything at Olive Garden? Yuck. I hate you forever, OG. But, you probably already know that from meeting me.

Italian Slow Cooker Chicken
Serves 4

1 pound boneless, skinless chicken breasts
8 ounces italian dressing
1/2 cup parmesan cheese, grated
1 pound potatoes
6 ounces baby carrots
Oregano

Pour a thin layer of italian dressing into base of slow cooker. Place chicken breasts on top of dressing, avoiding layering them over one another, if possible.

Season chicken with oregano and half of parmesan. If鈥

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