Tag Archive: vegetarian

Post image for Hen of the Woods Frittata

  • 2 cups hen of the woods mushrooms (or any other mushrooms that you have)
  • 2 garlic scapes, green stalks only, thinly sliced (feel free to substitute scallions)
  • 2 tablespoons unsalted butter
  • 6-7 eggs, lightly beaten
  • 1 large sweet pepper, thinly sliced
  • 1 avocado, thinly sliced (for garnish)
  1. Preheat your oven to 450 degrees F. Clean your mushrooms gently with a wet cloth (rinsing mushrooms under running water can often ruin their flavor) and remove any large bits of dirt. Roughly chop them, if needed, but try to keep them in larger pieces. Heat a cast iron skillet (or another 10-inch skillet) over medium-high heat and add in the mushrooms, stirring every so often, allowing them to sweat a bit and release their natural juices.
  2. After the mushrooms have browned a bit, reduce the heat to medium and add in the butter and thinly sliced scapes (or scallions). Cook for another 5-8 minutes or so, until the mushrooms are tender and the scapes are fragrant. Add in the beaten eggs, and cook for another 3-5 minutes, until the bottom of the frittata has solidified. You can use your spatula to cut through the bottom of the frittata to allow the top of the eggs to cook through.
  3. When the frittata looks nearly done, but not quite, place it in the oven for 2-3 minutes, until the top has cooked. Be sure to keep a close eye on it in the oven, as it will cook quickly. Remove from the oven, cut into wedges, and serve immediately with a slice or two of avocado.

4 tablespoons butter
1/2 cup all-purpose flour
2 cups chicken stock, heated with 1 cup white wine (I used vegetable stock and cooking sherry)
1 pound part-skim ricotta
1/2 cup freshly grated asiago cheese (I used light harvarti, so feel free to use any melty white cheeese)
1/4 cup grated parmesan
1 egg, lightly beaten
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
freshly ground black pepper
2 tablespoons olive oil
2 links turkey Italian sausage, casing removed and meat broken into small pieces
1/2 pound ziti or penne
In a medium saucepan, melt the butter and add the flour. Stir and blend with a wire whisk and cook over medium heat for about 2 minutes. Slowly add the scalded chicken stock and wine and keep whisking. Allow the sauce to simmer for about 15 minutes. Set aside.
In a medium bowl, combine the ricotta with the asiago cheese, beaten egg, 1 tablespoon of parsley, and salt and pepper to taste. Mix well and set aside.
In a medium skillet, heat the oil and saute the sausage over medium-high heat for a few minutes or until done.  Set aside.
Preheat the oven to 350 degrees.  Cook the ziti for 5 minutes, no longer. Drain and return to the pot in which they cooked.
Spray a 2-1/2 or 3 quart casserole or baking dish with nonstick cooking spray. Add one fourth of the cooked ziti and spoon one-third of the sauce, and one third of the ricotta mixture. Repeat the procedure ending with the ziti on top.  Sprinkle the sausage and remaining parsley overall.  Cover loosely with foil and bake for 35 to 40 minutes.  Uncover the last 10 minutes and sprinkle the parmesan cheese on top.

Serves 8 

  • 1 tablespoon olive oil
  • 2 packages (10 ounces each) frozen chopped broccoli, thawed
  • 4 garlic cloves, chopped
  • 1/4 teaspoon red-pepper flakes
  • Flour, for rolling dough
  • 2 packages (1 pound each) balls fresh or frozen pizza dough, thawed if frozen
  • 1 cup part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded (6 ounces) part-skim mozzarella cheese
  • Coarse salt and ground pepper
  • Prepared tomato sauce (optional)
  • 1 medium red onion, finely chopped

    In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.

    Preheat oven to 400 degrees. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)

    Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.

    Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.

    Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.

    To freeze: Prepare recipe through step 3. Tightly wrap each calzone in plastic; freeze until firm. Transfer calzones to resealable plastic bags; label and date. Freeze up to 2 months. To serve, unwrap calzones, and place on parchment-lined baking sheets; bake without thawing until golden, 35 to 40 minutes



  • 1 lb ground sirloin
  • 1 lb ground veal
  • 1 large onion, diced in large chunks
  • 2 eggs
  • 3/4 c breadcrumbs
  • 1/4 c parmesan, grated
  • 1/8 c skim milk
  • 4 tbsp garlic
  • 1/8 c pesto
  • 1/4 tsp pepper


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a blender or food processor, process the onion until smooth.
  3. In a large bowl, mix together onion slurry, eggs, breadcrumbs, parmesan, milk, garlic, pesto, and pepper.
  4. Break up the meat in large chunks and add to the other ingredients. Use your hands to combine.
  5. Coat a baking sheet or roasting pan in aluminum foil (for easier cleanup, but you can skip this step if you’d like).
  6. Use a cookie scoop to form round balls and evenly space meatballs in your baking sheet or dish.
  7. Bake for 30-40 minutes or until meatballs are no longer pink in the center (or use a meat thermometer to the ground meat setting).
  8. Serve with your favorite sauce on pasta or layer with sauce and mozzarella between two pieces of bread for a delicious sub. You could also coat these in your favorite sauce for an appetizer!



  • 3 lbs roma tomatoes, quartered
  • Olive oil
  • Salt
  • Pepper
  • 1 large onion, diced
  • 4 tbsp minced garlic
  • 1/2 c red wine
  • 6 oz can tomato paste
  • 2 tbsp dried basil
  • 2 tbsp dried oregano
  • 3 tbsp sugar
  • Garlic salt


  1. Preheat oven to 325 degrees. Place tomatoes in a roasting pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 1.5 hours, checking about every 20-30 minutes to make sure they aren’t burning.
  2. Place tomatoes in a food processor or blender and pulse until it reaches your desired consistency.
  3. In a large pot, saute onion in 3 tbsp olive oil over medium heat until it just starts to become translucent. Add in garlic and saute for an additional minute.
  4. Add in tomatoes, red wine, tomato paste, basil, oregano, and sugar. Simmer over medium-low heat for 30-40 minutes while flavors blend. Your home will smell amazing and neighbors might come knocking at your door.
  5. Use garlic salt and pepper to taste.



  • 2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
  • Small bunch sage, leaves chopped
  • Small bunch thyme, leaves chopped
  • 1 1/2 cups extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 (12-ounce) bottle hard cider
  • 1 cup chicken broth
  • 1 lemon, juiced optional


  • 8 Gala or Golden Delicious apples
  • 1 lemon, juiced
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
  • 1/2 cup golden raisins
  • 6 sage leaves, chopped
  • garlic cloves, minced
  • 1/4 cup dark brown sugar
  • Kosher salt and freshly ground black pepper
  • 1 cup hard cider
  • 1 tablespoon lemon juice


Preheat the oven to 375 degrees F.

Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)

Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning – add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.

To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold thestuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour thecider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

Congrats on graduating medical school domestic diva, M.D.!
Follow domestic diva, M.D. (http://domesticdivamd.com) for more of these awesome recipes! 


  • Pizza dough for 1 pizza (I normally use the Cuisinart recipe since that’s what I have, but any uncooked pizza dough from the store will do)- make sure you leave this on the counter for 20-30 minutes to come to room temperature.
  • Olive oil spray
  • 3 tbsp pesto
  • 1 medium tomato or 3 campari tomatoes, sliced thinly
  • 3-4 oz fresh mozzarella, sliced
  • Garlic salt
  • Pepper


  1. Preheat oven to 425 degrees.
  2. Spray pizza pan with olive oil. Take pizza dough and spread out on the pan. If it’s not stretching, give it a few minutes and try again.
  3. Spray pizza dough with olive oil (this will help the crust brown). Spread pesto over the crust up to 1in from the edge.
  4. Artfully arrange the tomato and mozzarella slices. Sprinkle with garlic salt and pepper.
  5. Bake for 14-18 minutes or until crust is crispy. Remove from oven, cut into slices, and serve.

P.S. I graduated from medical school yesterday- I am now officially an M.D.!


Your new favorite source of antioxidants.

About to hit the weights? First munch on some watercress. The dark, leafy green can protect against the DNA damage from a tough workout, according to a new study in the British Journal of Nutrition.

Watercress is packed with antioxidants, which snatch up DNA-damaging free radicals.

While all non-processed foods contain antioxidants, some have more than others. But certain foods, like spinach, blueberries, and tea, hog all the antioxidant-packing glory. No more. We dug into the research to discover these 10 surprising superfoods. (For more delicious ways to instantly upgrade your health, read the 10 Best Foods You Aren’t Eating.)

1. Watercress: This leafy green, a member of the cabbage family, has a light, peppery flavor.
Why it’s healthy: One cup of watercress has just 4 calories, but it’s loaded with vitamins A, C, and K. It also contains lutein and zexanthin, two antioxidants that are beneficial for eye health.
How to eat it: Swap watercress for the lettuce on your next sandwich, or toss a bowl of the leaves with goat cheese, toasted pistachios, and your favorite vinaigrette.

2. Vanilla Beans: Growing off climbing vanilla orchid plants, these fruits have a famously sweet fragrance and flavor.
Why they’re healthy: These little beans pack big phenolic compounds, which work as potent antioxidant, anti-microbial, and anti-inflammation agents.
How to eat them: Drink them. Combine 1.5 cups pear juice, 6 oz. vodka, and seeds from 1/2 of a vanilla bean. Shake it all up, pour it over ice, and start sipping. (Learn how to make more great drink recipes in one minute or less.)

3. Cocoa Powder: The commercial name for cocoa solids, it’s the low-fat component of the cacao bean.
Why it’s healthy: It contains several minerals including calcium, magnesium, and sodium, and can contain up to 10 percent of its weight in flavanoids, which may prevent heart disease and stroke.
How to eat it: Make a mole sauce with unsweetened cocoa powder or add a small amount (a little goes a long way) to savory sauces.

4. Sorghum: This gluten-free grain is similar in taste and texture to wheat berries.
Why it’s healthy: With 70 percent starch—and a good chunk of protein—it’s a solid energy source. What’s more, it lowers cholesterol and packs B-complex vitamins.
How to eat it: Try it in your Tabbouleh salad instead of bulgur wheat, or sub sorghum syrup for honey in any recipe. (Is Gluten Making You Fat? Find out the truth about this hot controversy.)

5. Raisins: We assume you know what a raisin is.
Why they’re healthy: While dark raisins pack anthocyanins that provide the same carb boost as an energy gel, all are a top source of boron, which helps to build and keep strong bones.
How to eat them: Kick your oatmeal up a notch by sprinkling a handful of raisins on top.


6. Ginger Root: The horizontal stem of the ginger plant, it has a slightly hot, citrus-like taste.
Why it’s healthy: Nine compounds found in ginger can improve your gastrointestinal function. Even better, the plant eases muscle pain associated with exercise.
How to eat it: Grate a little fresh ginger root on anything from your stir-fry to your morning mimosa.

7. Kidney Beans: Also known as chili beans or red beans, they have a dark red skin and curvy shape (hence their name.)
Why they’re healthy: A quarter cup of red kidney beans has more than 6,000 antioxidants, plus 3 grams of cholesterol-fighting fiber. What’s more, they pack plenty of muscle-boosting protein.
How to eat them: Mash them up and mix them into ground beef when making hamburger patties. Or go the southern route by whipping up beans and rice.

8. Coffee: America really does run on Dunkin’: Good old Joe is the number one source of antioxidants in the American diet.
Why it’s healthy: A cup of java—both caffeinated and decaf—contains a host of antioxidants, including chlorogenic acid, which prevents the oxidation of bad cholesterol. (Learn Which Is Best: Coffee or Tea?)
How to drink it: Espresso, Americano—order whatever you like. Just take it easy on the sugar and whip.

9. Barley: A major cereal, its small, oval-shaped grains are fun for more than feeding livestock.
Why it’s healthy: This fiber jackpot lowers your cholesterol and carries a heap of nutrients including molybdenum, folate, and manganese. It might even boost your brainpower.
How to eat it: For a grain, this thing is pretty darn versatile. Add it to soup, use it for risotto, or sprinkle it on salad for an extra crunch.

10. Eggs: How many times can we say it? Eating eggs does not raise your risk for heart problems.
Why they’re healthy: Where do we start? Whole eggs contain more vitamins and minerals per calorie than pretty much any food. They’re also one of the best sources of choline, a chemical your body needs to break down fat for energy.
How to eat them: However you want. Serve them scrambled, sunnyside up, poached, or hard-boiled, and enjoy. (For new ideas, discover The Healthiest, Tastiest Egg Recipes known to man!)

Creamy Garlic Shrimp Pasta

– 12 oz raw shrimp, peeled and deveined
– 6 oz high fiber pasta, like Ronzoni Smart Taste Spaghetti
– 1 cup frozen peas
– 1 large red bell pepper, seeded and chopped
– 1 bunch asparagus, trimmed and chopped
– 1 1/2 cups nonfat plain Greek yogurt
– 3 tbsp fresh lemon juice
– 1 tbsp extra-virgin olive oil
– 4 cloves garlic, chopped
– 1 tbsp red onion, finely chopped
– 1 1/2 tsp kosher salt
– 1/2 tsp freshly ground pepper
– 1/3 cup flat-leaf parsley, finely chopped

Bring a large pot of water to a boil, and cook pasta according to package directions, but adjust time accordingly to keep it al dente. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well. Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, onion, oil and pepper. Add the pasta mixture and toss to coat.

Entire recipe makes 4 servings
Serving size is approx 2 cups
Each serving = 10 Points +

PER SERVING: 385 calories; 6 g fat; 53 g carbohydrates; 34 g protein; 10 g fiber

Read more: http://www.laaloosh.com/2011/01/20/creamy-garlic-shrimp-pasta-recipe-with-vegetables/#ixzz1uS7Qgniq

This is reposted from one of my favorite blogs the Domestic Diva MD blog (http://domesticdivamd.com)


  • Pizza dough for 1 pizza (I normally use the Cuisinart recipe since that’s what I have, but any uncooked pizza dough from the store will do)- make sure you leave this on the counter for 20-30 minutes to come to room temperature.
  • 1 c spicy pulled chicken (or see note below)
  • Olive oil spray
  • 2 tbsp light ranch dressing
  • 2 tbsp barbeque sauce
  • 1 c 2% shredded cheddar cheese
  • 1/2 bell pepper, diced
  • 1 tsp garlic salt
  • 1 tbsp parsley


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Spray pizza pan with olive oil. Take pizza dough and spread out on pan. If the dough doesn’t appear to be stretching, let it rest for a few minutes, then try again.
  3. Spread ranch dressing and barbeque sauce onto the pizza dough. Top with cheddar cheese, then the pulled chicken and bell pepper. Sprinkle with garlic salt.
  4. Bake for 14-18 minutes or until crust is crispy. Remove from oven and sprinkle with parsley. Cut into slices and serve. If desired, top with a bit of cole slaw.

Note: If you don’t have any spicy pulled chicken on hand, make a quick version- mix together 1/8 c sriracha and 1/8 c barbeque sauce and stir in 1 c shredded chicken. Cover and place in the fridge for at least 30 minutes so the flavors can get into the chicken.

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