Easy Healthy Seafood Recipe: Spicy Shrimp Pasta

spicy Shrimp pasta 1Vermicelli noodles is topped with shrimps, shiitake mushrooms, bell peppers stir-fried in olive oil, ginger, garlic, and yellow onion, and seasoned with soy sauce, lime zest, lime juice, and sesame oil in easy appetizers recipe for spicy shrimp pasta adapted from Cooking for Friends. You can also make this pasta recipe using linguine pasta or fettuccini.This Asian-inspired pasta dish makes a vibrant and colorful presentation that is also healthy and can be made a regular part of easy healthy recipes diet. It has a wonderful harmony with a balanced amount of saltiness, zest, tanginess, succulence and spice.

Make sure you cook the vermicelli noodles according to the package directions. The cooking time may vary depending on the brand or label. DO not overcook the pasta or you will end up with soft noodles that will disintegrate. Vermicelli noodles are thin and cook quickly compared to other pasta noodles. The noodles are al dente if it is tender yet firm enough to hold the sauce.

Ingredients: 1 box (8 oz.) uncooked vermicelli, 2 tbsp. olive oil, 1 tsp. ground ginger, 2 cloves garlic, minced, 1 medium yellow onion, chopped, 3 cups sliced shiitake mushrooms, 2 bell peppers, any color, cut into thin strips, 12 oz. shrimp, peeled and deveined, 2 tbsp. reduced-sodium soy sauce, 2 tsp. lime zest, 2 tbsp. lime juice, preferably fresh, 2 tsp. sesame oil

Preparation Instructions: Spicy Shrimp Pasta2

Cook pasta according to directions on package. Drain and set aside. While pasta is cooking, heat 1 tbsp. olive oil over medium heat in a large wok or skillet. Add ginger and garlic and stir-fry for 30 seconds to release the fragrance. Add onion and stir-fry until translucent, about 1 minute. Add mushrooms and peppers and stir-fry until vegetables are crisp-tender, 3-4 minutes. Transfer vegetables to another container. Add the remaining olive oil to the pan. Add the shrimp. Stir-fry until shrimp turns pink, about 2-3 minutes. Put vegetables back in the pan. Add all remaining ingredients. Stir to coat vegetables and heat through. Fill serving plates with pasta and top with shrimp and vegetables. Top with sesame seeds, if desired.

Lime zest and limejuice add brightness and zest to the shrimps and highlight the spice of the garlic and ginger. If you want the dish to be extra spicy, add chili powder or cayenne pepper. Adjust the seasoning according to your taste. Alternatively, you can make this recipe using other kinds of seafood like lobsters, clams, squid, or crab.You can even make a seafood medley for a more scrumptious dish. Take note, however, that these have different cooking time. You can cook them separately and toss them all together at the end.It is important not to overcook the seafood or you will end up with dried up meat with diminished flavor. Shrimp cooks quite fast over hot fire and you know they are ready when they turn pink. Use fresh seafood that is in season for superior flavor.

Source: www.gourmandia.com

Easy Healthy Seafood Recipe: Antipasto di Mare

Antipasto di mareAntipasto di mare also known as “insalata di mare” or “frutti di mare,” which translates to “fruits of the sea” one of the popular seafood salad easy appetizers served in restaurants all over Italy, particularly those in the Mediterranean or near the ocean. Antipasto means “before the meal” and is the first course served before the main course in a formal Italian lunch or healthy dinner.

There are many versions of this scrumptious salad or “insalata” but most like to keep it light and simple to let the fresh and natural flavors of the seafood stand out. In easy healthy recipes, soles, red mullets, oysters, prawns, crayfish, octopus, clams, and mussels are cooked separately and mixed together then seasoned with a lemon and olive oil dressing garnished with chives for a refreshing and delicious feast. As a first course, this dish is glorious paired with Pinot Grigio, Bellet Blanc, Prosecco, Tocai Friulano, or Greco di Tufo. Baguette or ciabatta is also usually served alongside the antipasto for dipping in the juices of the seafood.

The most important thing to keep in mind when making this dish is to not overcook the seafood. This is the reason why they are cooked separately to make sure that they are done just right. The meat of the fish and shellfish should be moist, tender and juicy. Some like to blanche the seafood and cook it in the vinegar dressing overnight, chilling it inside the refrigerator. Overnight, the marinade cooks the flesh of the seafood and makes it scrumptious. In this recipe, the seafood is served on a bed of string beans and tomatoes.

Ingredients: 2 soles, 2 red mullet fillets, 4 oysters, 2 gambas (prawns), 2 crayfish, octopus, 4 clams, 4 mussels,

For the garnishing: chives, 2 tomatoes, string beans, lemon, pure cold-pressed olive oil

Preparation Instructions: Antipasto di Mare2

In a large pot, bring water to a boil. Set up a bowl of ice and cold water nearby. Blanche the seafood one by one each for a minute or two and plunge them in the ice bath immediately after cooking. Season the fish with coarse salt and pepper. Cook in a sauté pan for about 3 minutes. While the fish cooks, place the string beans in the middle of the serving dish. Cut the tomatoes into small pieces and lay them in a circle around the dish. Place the fish on the serving dish. Arrange the seafood on the plate. Mix the olive oil, lemon, pepper, and fresh chive and spread over the seafood. In Italian, this is called “marecatta.”

On Christmas Eve, many Italian families observe the tradition of having only fish for dinner. This practice is called the La Vigilia or “The Vigil’ and also sometimes called the “Feast of the Seven Fishes.” Insalata di mare is one of the most popular dishes served to begin the celebration of midnight birth of the baby Jesus.

Source: www.gourmandia.com

Easy Healthy Seafood Recipe: Seafood Pot-au-Feu with Vegetables

Seafood pot-au-feu with VegetablesOn a gloomy rainy day or when your spirits are down, make this exquisite seafood soup and you will be almost instantly invigorated and recharged after finishing a bowl. Make this wonderful recipe for a distressed friend or an ailing loved one to warm their hearts and clear their minds of dark clouds. Serve this with a bottle of Coteaux daix blanc to dinner guests for a blissful time.

Seafood pot-au-feu with vegetables easy appetizers are flavorful fish stew consisting of bass and sole filets, crayfish, scallops, fennel, baby carrots, zucchini, tomatoes, and mushrooms. This recipe created by Chef Franck Salein is a seafood version of the classic French stew, pot-au-feu, literally “pot on fire,” which is the quintessential French family easy healthy recipes dish. Every family in France has their own version of this famous stew. Traditionally made with beef, pot-au-feu has evolved and mutated into many different kinds.

This fish stew with vegetables is served in the luxurious spa, Les Sources de Caudalie, “a haven in Bordeaux where time loses its meaning.” Now you can make this therapeutic stew at home and serve it to your family after a long stressful day at work or school.

Ingredients: 2 sole fillets, 0.7 lbs. bass, 4 scallops, 4 prawns, 2 1/2 cups fish fumet (stock), 5/8 cup olive oil, 3 star-shaped anise, thyme, laurel, 2 tomatoes, 1 zucchini, 4 fennel, 4 carrots, 4 Portobello mushrooms, juice of 1 lemon, salt, pepper

Preparation Instructions: Seafood pot-au-feu with Vegetables2

Clean and prepare the fish. Slice the sole and the sea bass into nice filets. In a pan, heat the fish stock and season with star anise, salt and pepper. Add a teaspoon of olive oil. Bring to a low boil. Cook vegetables in the broth and once cooked al dente, remove them. Add bay leaf and thyme. Cook the fish, scallops, and crayfish and let it simmer without boiling. When the seafood has cooked, place the cooked vegetables in the broth. Remove the fish and place in a shallow bowl. Arrange the scallops and crayfish in the same dish. Place the vegetables around, evenly distributing the color. To finish off the sauce, enhance the flavor with some lemon juice and let simmer for a few minutes. Add the soup in the dish and season with a few drops of olive oil.

The broth in this dish starts out with a fish stock, which has been prepared in advance or a day before. The vegetables are cooked in the stock and then removed and set aside so that they remain al dente and not overcooked. The fish and seafood are then cooked in the soup and later removed so all the diverse flavors are condensed in the precious liquid. Overtime, the broth develops a superb flavor full of fish bits and vegetable juice. Lemon juice is added to the broth near the end to add zest and enhance its flavor. Not only is this soup delicious, it is also highly nutritious and can heal a tired body and rejuvenate a worn out mind.

Source: www.gourmandia.com

Easy Healthy Seafood Recipe: Seafood Lasagna

Seafood LasagnaLasagna is a rich and sumptuous pasta dish that is loved universally. It is not exactly an everyday kind of dish since it is loaded in luxurious ingredients. To make even more delectable lasagna easy healthy recipes for a very special occasion, try this healthy dinner recipe adapted from Blue Ribbon Recipes from the Old Farmer’s Almanac by Polly Bannister. Lobster, shrimps, and scallops are layered with a combination of Cheddar, Mozzarella, and ricotta cheese.

The pasta needs to be cooked before layering and baking with the other ingredients. Follow the package directions on how long to boil the noodles then drain well and rinse with some cold water to stop the cooking and to keep the pasta sheets from sticking together. The shrimps should be washed, shelled and deveined before cooking. The shelled shrimps and scallops are sautéed in garlic and butter and flavored with white wine. Use a heavy bottomed skillet when sautéing the seafood and make sure the oil is hot before adding the shrimps and scallops. The seafood should be cooked quickly to retain the juice and moisture and keep them succulent.

Ingredients: 1 lb. lasagna noodles, ½ cup butter, 1 lb. medium shrimp, shelled and deveined, 1 lb. scallops, 1/3 cup white wine, 3 cloves garlic, minced, 2 (1 lb.) lobsters, boiled and shelled, 16 oz. ricotta cheese, 1 egg, 1 ½ teaspoons dried oregano, 1 ½ teaspoons dried basil, 1 lb. Cheddar cheese, shredded, 1 lb. mozzarella cheese, shredded, ½ cup bread crumbs

Preparation Instructions: Seafood Lasagna2

Preheat the oven to 350 degrees F. Cook and drain noodles. Place the butter in a large skillet placed over medium high heat. Once melted, add the shrimp and scallops, sautéing until golden. Add the wine and garlic and simmer 5 minutes. Remove the skillet from the stove. Dice the lobster meat. Add to the scallop mixture. Drain. In a large mixing bowl, stir together the ricotta, egg, oregano, basil, and Cheddar. Place a layer of noodles in the bottom of a greased 9 x 14 in. baking pan. Top with half the ricotta mixture, half the lobster mixture, and 1/3 the mozzarella. Repeat layers. Add another layer of noodles, then one of mozzarella, and finally the breadcrumbs. Bake 50 minutes.

Boil or steam the lobsters and take the flesh out of the shell and mix with the sautéed scallops and shrimps. For the best results, steam or boil the lobsters in seawater. If you can’t get seawater, simply add a dash of salt to the boiling water. A pound of lobster will cook in about eight minutes in boiling water, or ten minutes when steamed. Steaming will retain more flavor and it is less likely to overcook the lobster via this method. After cooking the lobster, cool it a bit and take the flesh out of the shell and dice the meat for adding to the other seafood. The ricotta and cheddar is mixed with egg, oregano and basil to make the creamy filling that will be layered alternately with the pasta and the seafood.

Source: www.gourmandia.com

Easy Healthy Quinoa Recipe: Chicken And Vegetables With Quinoa

Chicken And Vegetables With QuinoaStir-fried chicken breasts with zucchini and tomatoes sprinkled with feta cheese, basil leaves, and lime juice served on top of steaming hot quinoa in this super delicious and easy healthy recipes for chicken with quinoa and veggies make a complete and satisfying meal for lunch or dinner. Highly nutritious, quinoa makes an excellent alternative to rice, pasta or couscous.

Pronounces as Keen-wah, quinoa is gluten-free and is actually a seed but is typically prepared as a grain. Its flavor is similar to brown rice with a texture like oatmeal. This super food is quite versatile and can be served as a side dish or added to easy desserts salads, stews, chili, and used in baking. Quinoa contains more protein than any other grain and is perfect for a low-carb diet. It has a good balance of all the 8 essential amino acids, making it a favorite choice of vegetarians.

High in fiber and low in GI, quinoa is also the ideal grain for diabetics and help keep blood sugar levels stable. Quinoa is also a good source of iron, which is essential for transporting oxygen around the body, B vitamins needed for energy magnesium and calcium necessary for maintaining a healthy nervous system, and vitamin E, known to be a powerful antioxidant.

Ingredients: 1 cup quinoa, washed and drained, 2 cups chicken broth, 4 tablespoons olive oil, divide into 2 parts, 1 piece large chicken breast, removed skin and bone, ½ cup grated feta cheese, 8 pieces fresh basil leaves, 2 cloves garlic, chopped, 1 medium size onion, chopped, 1 medium zucchini, diced, 1 large red tomato, diced, 1 tablespoon lime juice, Salt to taste

Preparation Instructions: Chicken And Vegetables With Quinoa2

Put quinoa and chicken broth in saucepan. Boil over high heat and reduce to medium-low. Cover and continue boiling until liquid is totally absorbed and quinoa becomes soft and fluffy, or until white lines become visible in quinoa, about 12 minutes.  In a skillet, heat 2 tablespoons olive oil, sauté garlic and onion about 5 minutes or until onion becomes translucent. Stir in chicken breast and cook for about 5 minutes or until chicken becomes slightly pink in the middle. When chicken is cooked, transfer chicken in a platter. Set chicken aside. Put the remaining 2 tablespoons olive oil in the skillet and sauté the zucchini and tomato about 5 minutes or until zucchini is tender. Put back chicken in the skillet, add lime juice and basil leaves. Add a pinch of salt or only if desired. Sprinkle with feta cheese and cook for another 10 minutes or until chicken is fully cooked and serve over hot quinoa.

In this recipe, quinoa is cooked separately from the chicken and veggies and can be served on the side or topped with the meat and vegetables. The quinoa is cooked in chicken broth to give it more flavor and complement the chicken dish. You can also cook the quinoa in vegetable broth or plain water. Before preparing it, quinoa should be washed and rinsed very well. You can also soak the quinoa in water for a few minutes to get rid of any bitter taste or residue. When cooked, quinoa has a slightly nutty flavor and should be soft and fluffy.

Source: www.gourmandia.com

Easy Healthy Quinoa Recipe: Quinoa and Black Beans

Quinoa and Black BeansThe nutty flavor and fluffy and creamy texture of quinoa makes it a perfect combination for black beans easy healthy recipes. In this simple recipe, black beans is flavored with bell pepper, red onions and broth and combined with cooked quinoa. This can be served as easy appetizers, side dish, salad, light meal, or filling snack. The quinoa should first be cooked before adding to the black beans in this recipe.

To cook quinoa, you should first soak it in water and rinse it to remove any bitter flavor or remaining coating that should have been otherwise removed during the production process. Like rice, quinoa needs a good rinse to get rid of any dirt or sediment. Place the washed and drained quinoa in a saucepan and add water that is twice as much as the amount of quinoa, i.e. for 1/2 cup of quinoa, use a cup water. Bring the mixture to a boil with the lid on. Once the water boils, lower the heat and simmer for 12 to 15 minutes.

There are different kinds of quinoa, which comes in different colors, including white, red, and black. The quickest to cook is the white variety and is also the most widely available. The black variety takes the longest to cook and has a crunchier texture. Red is in the middle of white and black in texture and amount of time it takes to cook. You can also combine all three kinds of quinoa for a varied texture in one dish.

Ingredients: 1 teaspoon canola oil, 1/2 bell pepper, chopped, 2 tablespoons chopped red onion, 1/2 cup canned black beans, rinsed, 2 tablespoons broth, (or water), 1/2 cup hot cooked quinoa

Preparation Instructions: Quinoa and Black Beans2

Heat oil in a small saucepan over medium heat. Add bell pepper and onion and cook until almost tender. Add beans and broth (or water) to the pan. Cook until heated through. Stir in quinoa. The quinoa and black beans is ready in 30 minutes.

This basic dish can be spruced up with some spices and other ingredients. Middle Eastern, Indian and Mediterranean spices and flavors go really well with quinoa and black beans. You can add coriander, cumin, parsley, mint, or paprika to season the dish and give it a bit of a kick. For a salad, dress the quinoa and black beans with lemon and olive oil after cooking.

Source: www.gourmandia.com

Easy Healthy Quinoa Recipe: Quinoa Tabbouleh

Quinoa TabboulehA classic Middle Eastern salad, Tabbouleh traditionally consists of bulgur, cucumbers, tomatoes, chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt. Modern variations use couscous instead of bulgur and in this recipe, quinoa is used to replace couscous or bulgur. One of the super food easy healthy recipes loaded with nutrients and rich in protein, quinoa makes a delicious salad that can be served as a vegetarian main course or as a delicious side dish especially suitable for the summer.

You can also make this with leftover quinoa cooled in the fridge, or make easy desserts salad a day ahead, store it in the fridge and serve it nice and chilled. The flavors will infuse together overnight, deepen and mature, and become all the more delicious. The quinoa needs to be cooked and cooled before combining with the other ingredients.

The term is derived from the Levantine Arabic “tabbūle,” which comes from the Arabic word taabil (seasoning). It is known by other names in other regions such as “tambouli” in Cyprus. Tabbouleh is commonly served as a part of a mezze in the Middle East, with Romaine lettuce. It is quite a popular ethnic food in Western countries and is as common as hummus, pita and baba ganoush. There are many versions of tabbouleh particularly by Turks and Armenians, as well as American versions.

Ingredients: 1 cup quinoa, washed and drained, 2 cups water or vegetable broth, Pinch of salt, 3 tablespoon olive oil, ¼ cup lemon juice, ½ teaspoon salt, 1 medium cucumber, peeled and diced, 1 large carrot, peeled and grated, 3 medium red tomatoes, diced, ¼ cup green onions, diced, 1 cup fresh parsley, chopped

Quinoa Tabbouleh2Preparation Instructions: 

In a large saucepan, boil 2 cups water then add quinoa and a pinch of salt. Cover saucepan and cook quinoa over low heat around 15 minutes. When grain is cooked or until water is absorbed, gently mix cooked quinoa and let cool to room temperature. In a large salad bowl, combine olive oil, lemon juice, salt, cucumber, carrot, tomatoes, green onions and parsley. Then add in cooled quinoa. Toss lightly and serve.

Originating from the mountains of Lebanon and Syria, tabbouleh has become one of the most popular salads in the Middle East. Bulgur, the basic ingredient used for making tabbouleh, is made from a variety of wheat. Because quinoa has properties of wheat and is prepared like a grain even though it is technically a seed, it makes an excellent substitute to bulgur. Quinoa is gluten-free and is an ideal choice for those in a low-carbohydrate diet as well as those who cannot eat gluten or are allergic to gluten.

Source: www.gourmandia.com

Easy Healthy Quinoa Recipe: Spiced Quinoa

Spiced QuinoaQuinoa is sautéed in olive oil with garlic and onion and seasoned with curry powder, salt, cumin, black pepper, and cinnamon, cooked in chicken stock and combined with garbanzo beans, pine nuts and raisins in scrumptious  easy healthy recipes for spiced quinoa. You can serve this as easy appetizers in lieu of salad or as a side dish to meats, fish, or vegetables. This is especially yummy with barbecues, roasts, or grilled meats and is a perfect match to baked turkey or grilled chicken during thanksgiving or the holidays.

A great substitute to rice or couscous, quinoa is high in protein and is perfect for those who are in a low-carbohydrate diet. It is also a favorite choice among vegetarians and vegans because it supplies adequate amount of protein and amino acids that the body needs to function well. Spiced quinoa goes well with a wide array of dishes and cuisines especially Mexican, Mediterranean, Middle Eastern, Moroccan, Spanish and Indian food.

There are many ways you can play around with this recipe depending on what you are serving with it, what is available in your kitchen, and your personal taste. You can use fresh or dried herbs like coriander or cilantro, basil, mint, parsley, oregano, or thyme as well as other kinds of spices like paprika, cayenne, chili powder, or red pepper flakes.

Ingredients: 1 tablespoon olive oil, 1 clove garlic, chopped, 1 onion, chopped, ¾ cup quinoa, washed and drained well, 1 teaspoon curry powder, Pinch of salt, 1 teaspoon cumin, ½ teaspoon black pepper, ¼ teaspoon cinnamon, 1 ½ cups chicken stock, 1 can garbanzo beans, rinsed and drained, ½ cup pine nuts, toasted, ½ cup raisins (optional)

Preparation Instructions: Spiced Quinoa2

Heat saucepan to medium heat, put olive oil, onion and garlic and cook until onion becomes tender or translucent for about 5 minutes. When onion is cooked, stir in quinoa, cumin, curry powder, pepper and cinnamon and chicken stock. Season with salt only if needed. Bring to a boil and lower heat to medium low. Cover saucepan and continue cooking for 20 minutes or until quinoa softens. Once quinoa is cooked, pour in drained garbanzo beans and pine nuts. If desired, stir in raisins. Serve warm or cold.

You can also play around with different kinds of nuts or dried fruits depending on what is available in your pantry. Walnuts, pecans, almonds, or cashews work just as well as pine nuts. You can also use dried cranberries instead of raisins, or add cherry tomatoes or sun-dried tomatoes for a sweet and tangy bite. Varying the ingredients will give the dish more texture and flavors that make it all the more exciting. Sprinkle feta cheese, crumbled goat’s cheese or Parmesan cheese for a creamier and richer dish.

Source: www.gourmandia.com

Easy Healthy Quinoa Recipe: Quinoa Pudding

Quinoa PuddingIf you love rice pudding, then you will surely adore quinoa pudding easy healthy recipes, which is a more nutritious alternative to rice. Quinoa is also packed with nutrients and rich in protein so it is perfect for those who are in a low-carbohydrate diet. Preparing quinoa is very similar to preparing rice and making quinoa pudding is as easy as making rice pudding. The flavor of quinoa is like brown rice, a bit nutty, but with a texture like oatmeal, soft and fluffy. This makes it perfect for making pudding.

In easy appetizers recipe, quinoa pudding is flavored with milk, brown sugar, ripe bananas, butter, salt and vanilla extract. You need a blender or food processor to mix the ingredients (except the cooked quinoa) together until smooth. The mixture is then combined with the cooked quinoa.

Quinoa pudding makes a delicious and healthy breakfast. You can also serve this for dessert or snack. Once you get the basics down, you can experiment with different kinds of pudding. You can adjust the consistency of the pudding according to your taste, increasing or decreasing the liquid depending on how moist or creamy you want to the pudding to be. You can also make chocolate pudding with quinoa and add chocolate sauce or cocoa powder to the mix.

Ingredients: ¾ cup quinoa, rinsed and drained, 1 ½ cups water, 2 cups milk, ¼ cup brown sugar, 2 medium ripe bananas, Salt to taste, ½ teaspoon butter, ½ teaspoon vanilla extract

Preparation Instructions: Quinoa Pudding2

In a saucepan, combine water and cleaned quinoa. Boil over high heat, stirring occasionally. Once boiling, reduce heat to medium low, cover saucepan and continue simmering about 15 minutes. Remove from heat and set aside. Combine together the milk, brown sugar, bananas and salt, blend using a blender or a food processor until smooth. Then pour in milk mixture in the saucepan with quinoa.  Put saucepan back over medium heat. Continue cooking, 5-15 minutes or until mixture thickens and becomes creamy, stirring occasionally. When done, remove from heat, blend in butter and vanilla extract. Serve warm.

You can top the quinoa pudding with fresh fruits like strawberries, blueberries, or kiwis for a more complete breakfast that will keep you full and energized throughout the day. You don’t need an oven to make this recipe. All you need is a pot and stove to cook the quinoa in and a food processor or blender to combine the other ingredients. If you don’t have a blender or food processor, you can mash the ingredients manually using a masher, fork or beater. You can use honey instead of sugar to make it easier to blend together.

Source: www.gourmandia.com

Easy Healthy Recipe: Cabbage Gratin with Polenta

Cabbage Gratin with PolentaRed cabbage and onions are boiled in milk and layered in a baking dish with grated potatoes, grated apples, and prepared polenta and topped off with sharp grated cheese. The whole is baked in the oven until it obtains a golden crust. This creamy and tasty easy healthy recipes dish makes a terrific side dish to pork, lamb, beef, chicken or fish and can also be served as a main dish. This recipe suggests the use of prepared polenta, which can be bought at Italian groceries or specialty stores. This makes it more convenient than making polenta from scratch, which can take quite some time to do. Of course, you can also make polenta from scratch if you have time. It is basically cooked cornmeal seasoned with salt and has a consistency similar to porridge.

The sharp taste of red cabbage is mellowed when cooked in milk and result in a nice pinkish color. Apples give the dish a tangy biter with a hint of sweetness and tartness, while the potatoes add a delectable texture. The sharp cheese forms a thin crust on top of the gratin, for a nice golden color and pleasant flavor that complements the milky cabbage inside. The polenta rounds off the whole easy desserts dish, serving as a base for the cabbage gratin. Over all, this makes quite a filling dish that can be served on its own for lunch or for dinner.

Ingredients: 1 head red cabbage, chopped, 1 onion, diced, 1 1/2 C milk, 1 potato, peeled and grated, 1 apple, grated, 2 C prepared polenta (available at grocery stores and specialty shops), 3 C sharp cheese, grated (old cheddar recommended)

Preparation Instructions: Cabbage Gratin with Polenta2

Core and chop the cabbage. Dice the onion. Boil the cabbage for five minutes, then drain off the water. Return cabbage to pot, add the onion and a little butter or cooking oil. Sautee the cabbage and onion, then add the milk. Boil the cabbage and onion in the milk for ten minutes, on high heat, stirring to prevent sticking. Remove cabbage from heat once the liquid is significantly reduced, and set aside. Lightly oil a baking dish. Add prepared polenta to the oiled dish by the spoonful. Top with grated apple and grated potato. Pour cabbage mixture over everything. Top with shredded cheese. Bake at 350 for about 30 minutes. Remove from oven. Serve hot as a side dish or a light main course, and enjoy.

If you can’t find prepared polenta, you can easily make one at home with just cornmeal, salt and water. Use a thick saucepan, preferably copper for best results. Boil water and add some salt to taste. The ratio of water to cornmeal is about 4:1. You can also use chicken, veal or fish stock to cook the polenta and give it a deeper flavor. In this case, you no longer need to add salt. When boiling, pour the cornmeal gently like a stream and stir with a wooden spoon. Reduce the heat and simmer for about 45 minutes or until porridge in consistency, stirring occasionally.

Source: www.gourmandia.com