Meatless Dish of Gnocchi with Tomato Sauce


1/2 red bell pepper, diced
1 small onion, diced
80 g cherry tomatoes, halved
1–2 cloves garlic, chopped finely
1 tsp dried oregano
1 stem fresh basil, chopped (leaves only)
1/2 tsp chili flakes
1/2 glass red wine
1/2 can (425 g) tomato sauce
250–300 g gnocchi
1/2 cup fresh ricotta cheese

To Serve

grated Parmesan cheese
chopped basil
1–2 tbsp toasted garlic breadcrumbs


  1. Preheat a saucepan on medium heat with a generous amount of olive oil. Cook the bell pepper and onion for a few minutes. Add the cherry tomatoes, garlic, dried oregano, basil and chili flakes and season to taste.
  2. Place a lid on for a few minutes to allow the vegetables to cook, then add the red wine. After the alcohol has evaporated, stir in the tomato sauce along with ½ cup water. Cook, covered, for about 15 min on medium-low heat. Stir occasionally. Turn off the heat. Use a hand blender to blend the sauce in the pan and set aside.
  3. Meanwhile, bring a pot of salted water to the boil. Cook the gnocchi until they float to the top of the water. Use a strainer to remove the cooked gnocchi and place them directly into the pan with the blended sauce.
  4. Reheat the pan and mix in the fresh ricotta. Serve immediately with grated Parmesan, chopped basil and toasted garlic breadcrumbs.

Makes 2 servings.

Source: Foodie magazine


Pasta with Porcini Mushrooms and Pancetta


8 oz fresh porcini mushrooms, or 7 oz cremini mushrooms with 4 oz dried porcini, rinsed and soaked in warm water for 30 minutes
3 tablespoons extra-virgin olive oil
1 thick slice rindless pancetta, finely chopped
2 garlic cloves, finely chopped
1/3 cup dry white wine
lemon juice, to taste
2 tablespoons chopped fresh parsley
12 oz pappardelle
freshly ground black pepper
freshly grated Parmesan cheese, to serve


  1. Finely slice the fresh mushrooms. If using dried porcini, drain and reserve the soaking liquid, straining to remove grit. Chop the soaked porcini.
  2. Heat the olive oil in a skillet, add the chopped pancetta, and saute until the fat runs.
  3. Add the chopped garlic and cook gently for 1 minute.
  4. Add the fresh mushrooms and saute for 5 minutes.
  5. Add the wine, dried porcini, and the soaking liquid, if using, and simmer, covered, for about 15 minutes.
  6. Meanwhile, cook the pasta in salted boiling water until al dente. Drain, add to the mushroom sauce and toss well. Season with lemon juice and freshly ground black pepper. Serve with freshly grated Parmesan.

Makes 4 servings.

Source: Noodles and Pasta

Toasted English Muffin with Egg Whites and Tomato


2 whole-grain English muffins, split
1 teaspoon olive oil
8 egg whites, whisked
4 scallions, finely chopped
Kosher salt, to taste
black pepper, to taste
2 ounce (about 1/2 cup) reduced-fat Swiss cheese, shredded
1/2 cup grape or cherry heirloom tomatoes, quartered


  1. Preheat the broiler on high.
  2. Place muffins, cut side up, on a baking sheet and broil for 2 minutes or until beginning to lightly brown on edges. (Or you can do this in your toaster oven)
  3. Heat a medium skillet on medium heat. Add oil and sauté 3 of the scallions about 2 to 3 minutes.
  4. Add the egg whites, season with salt and pepper and cook, mixing with a wooden spoon until cooked through.
  5. Divide on toasted muffins and top with tomatoes, cheese and remaining scallions.
  6. Broil for 1 to 1-1/2 minutes or until cheese has melted, careful not to burn.

Makes 4 servings.

Source: Dash Diet Manual

Vegetarian Casserole with Green Bean and Millet


1 cup cooked millet
6 cups canola oil (for frying millet)
2 pounds green beans, trimmed
1 tablespoon canola oil
3/4 cup chopped onion
1/2 cup chopped shallots
1 pound sliced cremini mushrooms
2 teaspoons chopped fresh thyme
1/4 cup dry sherry
1 tablespoon lower-sodium soy sauce
2 cups 2% reduced-fat milk
1/4 cup white whole-wheat flour
2 ounces Parmigiano-Reggiano Cheese, grated (about 1/2 cup)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
cooking spray
chopped fresh parsley and thyme leaves (optional)


  1. Line a jelly-roll pan with several layers of paper towels. Spread cooked millet out into a thin layer on paper towels. Let stand 1 to 2 hours to dry out surface moisture, stirring grains occasionally.
  2. Heat canola oil in a large Dutch oven to 375ºF (check with a submerged thermometer).
  3. Add 1/2 of the millet to the oil. Cook 4 to 5 minutes or until the millet are browned and crisp (do not let the oil drop below 350ºF). Remove with a fine wire mesh ladle. Drain on paper towels.
  4. Fry the remaining millet as in step 3. Set the fried millet aside.
  5. Preheat oven to 350ºF.
  6. Cook green beans in a large pot of boiling water 5 to 6 minutes or until almost tender. Drain and plunge into ice water. Drain and pat dry.
  7. Heat a Dutch oven over medium heat. Add oil to pan and swirl to coat. Add onion and shallots, cook 6 minutes, stirring occasionally.
  8. Add mushrooms and increase heat to medium-high. Cook 8 minutes or until mushroom liquid evaporates.
  9. Stir in thyme. Combine sherry and soy sauce. Add sherry mixture to pan and cook 4 minutes or until liquid evaporates.
  10. Combine milk and flour, stirring well with a whisk. Stir milk mixture into pan. Cook 2 minutes or until bubbly and thick, stirring constantly.
  11. Remove from heat and stir in cheese, salt, and pepper. Add green beans. Toss gently to coat.
  12. Spoon mixture into a 3-quart glass or ceramic baking dish coated with cooking spray. Sprinkle fried millet evenly over top. Bake at 350ºF for 30 minutes or until filling is bubbly. Garnish with parsley and thyme leaves, if desired.

Makes 12 servings.

Source: Everyday Whole Grains

Poppyseed Cheesecake



100 g bulghur
1 tablespoon clear honey
25 g butter


4 tablespoons double cream
1/2 teaspoon ground cinnamon
100 g ground black poppyseeds
250 g thick honey
1 tablespoon brandy
5 eggs, separated
750 g Mizithra, Ricotta, or low-fat soft cheese
50 g flour


100 g ground black poppyseeds
2 tablespoons brown sugar
50 g butter
1 tablespoon brandy
1 tablespoon cornstarch


  1. Line the base of a 23-cm springform or loose-bottomed tin with greaseproof paper, and grease the sides.
  2. Rinse the bulghur in water, squeezing it to remove excess moisture. Put it into a saucepan with the rest of the ingredients. Add 4 tablespoons water and bring to a boil, stirring until all the liquid has been absorbed.
  3. Spread the mixture evenly over the base of the tin and allow to cool while you make the filling.
  4. Put the double cream, cinnamon, poppyseeds and honey into a saucepan. Bring to the boil, stirring constantly, until the mixture thickens.
  5. Add the brandy and remove from the heat. Allow to cool.
  6. When it is cold, beat in the egg yolks, flour and cheese. Whisk the egg whites until stiff, then fold them into the mixture. Turn the mixture into the tin and bake it in a preheated moderate oven (180°C/350°F) for 45 minutes.
  7. Increase the heat to hot oven (220°C/425°F), and bake for 10 minutes or until the cake is firm in the centre.
  8. Remove the cake from the oven and let it cool at room temperature while you prepare the topping.
  9. Combine the topping ingredients and stir them over a low heat until the butter melts and the mixture thickens.
  10. Pour mixture over the cake, then return the cake to the oven and bake for 10 minutes.
  11. Remove from oven, cool and chill before serving.

Makes 10 to 12 servings.

Source: Cheesecakes