Peas with Thyme

Buttery Peas with Thyme

2 tablespoons butter
1/2 cup yellow onion, finely chopped (about 1/2 medium onion)
2 teaspoons sugar
1/4 teaspoon salt
2 medium garlic cloves, finely minced
3 cups frozen peas
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1/4 teaspoon freshly ground black pepper

In a 12-inch nonstick skillet over medium heat, melt the butter and add the onion, sugar and 1/4 teaspoon salt. Cook until the onion is softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the peas and thyme and cook, stirring often, until the peas are just heated through, about 3 minutes. Season with black pepper (and additional salt if desired) and serve immediately.

Pasta with mushrooms to go with scallops

2 boxes bow tie pasta
16 oz mushrooms
1 bunch green onion
one red pepper
bunch basil and about the same amount of flat leaf parsley
olive oil
stick butter
4 large cloves garlic
1/2 tsp red pepper flakes or more to taste
3/4 cup dry white wine

Saute garlic in olive oil and butter for 2 minutes. Add red pepper flakes.  Add mushrooms, red pepper, and onions. Cook till mushrooms release juice and are done. Add 1/2 c wine and parsley. Heat one minute.  Cook pasta according to package directions. Drain pasta. Add some olive oil to pasta to coat. Add  chopped basil and vegetable mixture to pasta. After searing scallops in butter and olive oil, deglaze pan with remaining wine and add to pasta.  Serve pasta with scallops

Crescent Veggie Pizza

Easy Crescent Veggie Pizza

Give cold pizza fans a refreshing change with crunchy fresh veggies atop a creamy dill sauced crust.

Prep Time
20 Minutes

Total Time
1:10 Hr:Mins

Makes 32 appetizers

2

cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Place 'n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1

package (8 oz) cream cheese, softened

1/2

cup sour cream

1

teaspoon dried dill weed

1/clove garlic, put through garlic press

1 

cup small fresh broccoli florets

1 shredded carrot

1. Heat oven to 375°F.
2. Unroll both cans of dough; press onto ungreased cookie sheet, to from a rectangle.  
3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4. In small bowl, mix cream cheese, sour cream, dill and garlic until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into squares

Nutrition Information:

1 Serving (1 Appetizer)

• Calories 90
• (Calories from Fat 60),

• Total Fat 6g
• (Saturated Fat 3g,
• Trans Fat 1g),
• Cholesterol 10mg;
• Sodium 135mg;
• Total Carbohydrate 6g
• (Dietary Fiber 0g,
• Sugars 1g),
• Protein 2g;

Percent Daily Value*:Exchanges:Carbohydrate Choices:

• 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

© 2012 ®/TM General Mills All Rights Reserve

Bavarian Apple Tart

Bavarian Apple Tart Recipe

Bavarian Apple Tart Recipe photo by Taste of Home

Read reviews (8)

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Everyone in my card club commented on this tart's wonderful taste. No one guessed that the delicate crust, creamy filling and sweet topping are light. There wasn't a leftover in sight when I serve this. —Mary Anne Engel of West Allis, Wisconsin

IngredientsBavarian Apple Tart Recipe

• Prep: 25 min. Bake: 40 min. + cooling
• Yield: 12 Servings

25 40 65

• 1/3 cup butter, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/8 teaspoon ground cinnamon
• FILLING:
• 1 package (8 ounces) reduced-fat cream cheese
• 1/4 cup sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• TOPPING:
• 4 cups thinly sliced peeled tart apples (about 4 medium)
• 1/3 cup sugar
• 3/4 teaspoon ground cinnamon

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Stir in the vanilla, flour and cinnamon. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla just until combined. Spread over crust.
• In another bowl, toss the apples, sugar and cinnamon; arrange over filling. Bake at 400° for 40 minutes or until apples are tender and crust is golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 12 servings.

Nutritional Analysis: One piece equals 213 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 113 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1/2 fruit.

• READY IN ABOUT 4 hrs

Blackened Tuna Steaks with Mango Salsa

Read Reviews (166)

244

"This delicious and simple dish will make your dinner guests think you're a true gourmet chef! It works great with fresh or frozen fish." — AcadiaBoi 

Next Recipe GOTuna Steaks with Melon Salsa

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Original recipe makes 4 steaks Change Servings

• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 4 tuna steaks
•  
• 1 fresh mango - peeled, pitted, and chopped
• 1/4 cup finely chopped red bell pepper
• 1/2 Spanish onion, finely chopped
• 1 green onion, chopped
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice

• 1 1/2 teaspoons olive oil
•  
• 2 tablespoons paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon garlic powder
• 4 tablespoons olive oil

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Directions

1. Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
2. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
3. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
5. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

Kitchen-Friendly View

• PREP 45 mins
• COOK 10 mins
• READY IN 3 hrs 55 mins

Spaghetti Squash Gratin With Basil

Recipes for Health

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

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1 spaghetti squash, about 3 pounds
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Salt and freshly ground pepper
3 large eggs
1/2 cup low-fat milk
2 tablespoons chopped fresh basil (1/4 cup basil leaves)
2 ounces Gruyère cheese, grated (1/2 cup)
2 tablespoons freshly grated Parmesan or pecorino romano
1. Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.)
2. Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.
3. Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.
4. Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.
Yield: Serves six as a main dish, eight as a side.
Advance preparation: The baked spaghetti squash will keep for four days in the refrigerator. The gratin can be made up to a day ahead and reheated. The recipe can be made through step 2 several hours before completing the gratin and baking.
Nutritional information per serving (six servings): 172 calories; 9 grams fat; 3 grams saturated fat; 119 milligrams cholesterol; 16 grams carbohydrates; 3 grams dietary fiber; 139 milligrams sodium (does not include salt added during preparation; 9 grams protein
Nutritional information per serving (eight servings): 129 calories; 7 grams fat; 3 grams saturated fat; 89 milligrams cholesterol; 12 grams carbohydrates; 2 grams dietary fiber; 104 milligrams sodium (does not include salt added during preparation); 7 grams protein
Martha Rose Shulman can be reached at martha-rose-shulman.com. Her latest book, "The Very Best of Recipes for Health," was published in August by Rodale Books.

Moroccan-Spiced Spaghetti Squash

Moroccan-Spiced Spaghetti Squash
Adapted from Gourmet
Cooking spaghetti squash in your microwave is super-quick, but roasting it isn’t much more work — I’ve made it both ways and it works equally well. This works great as a side, but I tried something different this time and bulked it up with canned chickpeas, drained and rinsed. We had it with couscous but if I had thought of it sooner, it would also be great with some sautéed greens.
Serves 4
1 (3 1/2- to 4-pound) spaghetti squash
1/2 stick (4 tablespoons) unsalted butter, cut into pieces
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro or flat-leaf parsley, if you’re cilantro-averse
To cook the squash in a microwave: Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp kinfe, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.
If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.
Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.