Recipes

[A10CalGal]

Hi ladies,

 

Heres a yummy recipe for grilled artichokes. When I get chokes at work, I always get more than I really need for dinner so that I can have some left over chokes to use for this recipe:

**They get yummier the longer they marinate!

Grilled Artichokes

(Recipe for 4 artichokes, 8 servings)

 

4 size 24 or 30 artichokes

¼ cup balsamic vinegar

2 T water

¼ cup soy sauce

1 T minced ginger

1 T minced garlic

½ cup olive oil

 

1. Slice artichoke tops off crosswise to remove tips; discard. Trim stem.

2. Boil or steam artichoke until bottoms pierce easily, or a petal pulls off easily.

3. Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.

4. Combine remaining ingredients in bowl or large zip lock plastic bag. Mix well.

5. Add artichokes to marinade. Marinade 5 to 10 minutes turning often.

6. Place cut side down on a grill over a solid bed of medium coals or a gas grill on medium. Baste with remaining marinade. Grill until lightly browned on the cut side, 5 to 7 minutes.

7. Turn artichokes over and drizzle remaining marinade onto them. Grill until petal tips are lightly charred, 3 to 4 minutes.

8. May be served hot or cold with your favorite dipping sauce or mayo.

 

[TammyWright]

hmm...i love grilled artichokes.

[Chicago80]

I tried this the other night and it was pretty good.

 

Fettuccine with Creamy Red Pepper-Feta Sauce

 

2 tablespoons olive oil

1 small onion, chopped

2 to 3 garlic cloves, peeled and chopped

1 (16-ounce) jar roasted red peppers, drained and chopped

1/2 cup low-sodium chicken stock or vegetable stock

1 cup crumbled feta cheese or a 6-ounce block

1 pound whole-wheat fettuccine

Salt and freshly ground black pepper

2 tablespoons chopped fresh parsley leaves

 

Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

 

Nutrition Information

Nutritional Analysis per Serving Calories 470

Carbohydrates 73 grams Total fat 11 grams

Saturated fat 4.5 grams Protein 18 grams

Fiber 10 grams Sodium 1050 milligrams

[pfeiffla]

Yum!  I can't wait to try these

[lmdavis]

This sounds fantastic!