This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. Note: Look for smoked paprika with other specialty spices; it’s available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You can find Spanish products in specialty-foods stores or online at tienda.com. Make it a Meal: Enjoy with a green salad tossed with sherry vinaigrette and a glass of Jean-Luc Colombo Côtes du Rhône.
- 4 teaspoons extra-virgin olive oil, divided
- 1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
- 1 clove garlic,minced
- 1 small onion, halved and thinly sliced
- 1 red bell pepper, diced
- 1/2 teaspoon paprika, preferably smoked, plus more for garnish (see Note)
- 1 15-ounce can butter beans, rinsed
- 4 cups packed baby spinach
- 3/4 cup vegetable broth
- 1/2 cup shredded Manchego or Monterey Jack cheese
- 2 teaspoons sherry vinegar
Preparation Active 35 minutes Ready in 35 minutes
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to a plate.
- Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in beans, spinach and broth; cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.
- Smoked paprika is available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but choose hot if you like a bit of heat. Find it in well-stocked supermarkets or specialty-foods stores.
From: EatingWell Magazine October/November 2006
- 3 large portobello mushrooms, sliced
- 1 each medium sweet red, orange and yellow peppers, sliced
- 1 medium zucchini, sliced
- 10 fresh asparagus spears, cut into 2-inch lengths
- 1 small onion, sliced and separated into rings
- 3/4 cup grape tomatoes
- 1/2 cup fresh sugar snap peas
- 1/2 cup fresh broccoli florets
- 1/2 cup pitted Greek olives
- 1 bottle (14 ounces) Greek vinaigrette
- 1/2 cup crumbled feta cheese
- In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes.
- Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese.
Prep: 25 min. + marinating Grill: 10 min.
Yield: 9 servings.
- 1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
- 2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)
- 1 large red bell pepper, finely diced
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh parsley, divided
- 4 teaspoons capers, rinsed
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1/2 cup lemon juice, divided
- 4 tablespoons extra-virgin olive oil, divided
- Freshly ground pepper, to taste
- 1/4 teaspoon salt
- 8 cups mixed salad greens
- Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.
TIPS & NOTES
- Note:Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
We are going gluten-free – not out of choice but because my wife has been diagnosed with Hashimoto’s which necessitates going gluten-free. Not excited about this – it’s expensive and inconvenient and we are really missing some of our favorite foods. So now we are looking for gluten-free versions of those old favorites. Here’s one – fried rice. Thank you, Gluten Free on a Shoestring, for this recipe.
2-3 tbsp. vegetable oil (I use canola)
4 eggs, slightly beaten + a pinch of kosher salt
4 scallions (both white and green parts), thinly sliced
1+ tbsp. rice vinegar
2+ tbsp. La Choy soy sauce (or Brag’s Liquid Aminos)
1 cup frozen spinach (optional)
4 cups cooked chilled rice (e.g., brown, basmati, white)
FIRST: Heat large (nonstick) saucepan of sorts and add eggs, swirling to coat pan with thin layer of eggs. Cook 30 seconds.
THEN: Add rice & fry, stirring, until heated through (3 minutes). Stirring rice should break up & distribute layer of mostly cooked egg. Add oil, then vinegar & soy sauce (to taste), stirring to coat & stir fry until liquid is evaporated.
FINALLY: Stir in scallions & spinach until heated through (2 minutes). Salt if necessary.
Original recipe here…
1 cup uncooked red quinoa
1/3 cup olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons finely minced shallots
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups (1/2-inch) diced seeded tomato
1/2 cup (1/2-inch) diced seeded cucumber
3 tablespoons chopped fresh mint
1 tablespoon chopped fresh oregano
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 ounces crumbled feta cheese (about 1/2 cup)
4 lemon wedges
1. Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl. Let cool 1 hour.
2. While quinoa cools, combine oil and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Let stand 20 minutes.
3. Add dressing, tomato, and next 4 ingredients (through chickpeas) to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges.
Kids Can Help: With a child-safe knife, kids can chop the tomatoes and cucumber, and then crumble the feta.
Note: MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit http://www.choosemyplate.gov.
Amanda Haas, Cooking Light Real Family Food
Amy Ross’ Watermelon Salad
Juicy watermelon, tart citrus, and creamy avocado combine to make an unusual but delicious salad.
2 limes, juiced
1/2 red onion
1-2 lbs watermelon, seeded
1 tbsp olive oil
1/2 bunch cilantro
salt and pepper
In a large bowl, add avocado, onion, and watermelon, all cut in chunks. cover with lime juice, drizzle with olive oil, toss with cilantro, salt and pepper.