Gone Fishin' Series - Baked Portobello Parmesan

This recipe has been in 4th place for ages now. It has great appeal for those who have to watch their weight, so I'm glad I can reprise it here. It pares calories while preserving the flavors that we have come to associate with "parm" dihes. If you have not yet tried this it, do give this recipe a try. I think you'll be surprised by how flavorful it is. Here's the recipe for this leftover. Enjoy!

From the kitchen of One Perfect Bite...This is an old competition recipe. I give it new life each January as part of a regime to mend holiday excesses and restrict fat and caloric intake, at least until we're back in shape. I love the bold flavors of meat or vegetable Parmesan, but the amount of oil used in standard preparations meant we couldn't have it often, if at all. The whole purpose of this recipe was to come up with a variation that would require no frying and, if possible, use no meat or poultry. I had, for several years, grilled portobello mushrooms and was really happy with their meaty taste and texture. I settled on them for my recipe because eggplant simply didn't work when cooked this way. This version is really simple to make and if you are looking for a healthier alternative to standard "parm" recipes you might want to give this a try. You won't be sorry. Smaller families can halve the recipe and still enjoy its wonderful flavor. Here's the recipe.

Baked Portobello Parmesan...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed portobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared "light" tomato sauce
Cooking spray
Directions:
1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.
5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. Yield: 4 servings.

Whole Wheat Penne Pasta with Kale

From the kitchen of One Perfect Bite...This is a wonderful dish for a meatless Monday or Lenten Friday. I know that kale is considered to be a superfood and that whole wheat pasta is better for my family than its paler counterparts, but when I make this dish I don't concentrate on its health benefits. I make it because it tastes so good. Nonetheless, it doesn't hurt to know why this dish is good for you. Like its cousins, broccoli and cauliflower, kale is a descendent of the wild cabbage and it has been eaten for centuries. There are several varieties of kale, each has a unique flavor and texture but all are packed with nutritional value and a boatload of fiber. Curly kale has ruffled leaves with a pungent, peppery flavor. The leaves of Tuscan kale are a dark bluish green and tastes delicately sweet. Ornamental kale is a newer cultivated species that is oftentimes referred to as salad savoy. Its leaves may either be green, white, or purple and have a mild flavor. All varieties of kale are rich in vitamins and minerals, but what really puts kale into the superfood category is its abundance of phytochemicals which are believed to help prevent cell damage, prevent cancer cell replication and decrease cholesterol levels. This pasta is relatively easy to prepare and if you have never used kale in a pasta sauce, I hope you'll give this recipe a try. The dish was originally developed for Gourmet magazine and it appeared again this summer in a special publication called Gourmet's Easy Dinners. Here's how the dish is made.


Whole Wheat Penne Pasta with Kale...from the kitchen of One Perfect Bite courtesy of Gourmet's Easy Dinners

Ingredients:
1-1/2 pounds kale, leaves torn from stem and center ribs (discard stems and ribs)
1/2 cup sliced almonds
1/4 cup extra-virgin olive oil
3 large garlic cloves, minced
1 medium onion, chopped
1/4 teaspoon red pepper flakes
Salt and black pepper
1 pound whole-wheat penne
1/2 cup grated Parmigiano-Reggiano
1/4 cup (1/2 stick) unsalted butter, cut in pieces

Directions:
1) Cook kale in a 6- to 8-quart pot of well-salted boiling water, uncovered until just tender, 4 to 8 minutes. Transfer kale with tongs to a colander; reserve cooking water. When kale is cool enough to handle lightly, squeeze to remove excess liquid, then chop into bite-size pieces. Return water to a boil for pasta.
2) Cook nuts in oil in a 10-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to towels to drain. Cook garlic, onion, pepper flakes, and 1/4 teaspoon salt and 1/4 teaspoon pepper in remaining oil, stirring occasionally, 8 to 10 minutes. Remove from heat.
3) Cook penne in boiling water until al dente. Reserve about 2 cups of pasta water, then drain pasta. Return pasta to empty pot; stir in cheese, butter, kale, onion mixture, 1 cup reserved pasta water, and salt and pepper to taste. Cook over low heat, stirring, 1 minute, moistening with additional pasta water if desired. Serve sprinkled with almonds and additional cheese. Yield: 6 servings.

One Year Ago Today: Apple Cider Donuts and the Halloween Donut Game

Two Years Ago Today: Buffalo-Style Hot Wings

Three Years Ago Today: Raspberry Cream Cheese Coffee Cake

Banana and Carrot Muffins

From the kitchen of One Perfect Bite...This is an interesting recipe because no shortening of any kind is used to make these muffins. That, and the number and kind of fruits and vegetables that go into them, definitely make them a healthy way to start the day. Not everyone will enjoy these nutrient packed muffins, but if you are careful not to over bake them, they can be a nice addition to breakfast. They stale quickly, so if you have leftovers be sure to freeze them. The recipe was originally developed for Taste of Home Magazine. Here's how they are made.

Banana and Carrot Muffins...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, separated
1 tablespoon honey
1/4 teaspoon grated orange peel
2 medium ripe bananas, mashed
1 cup shredded carrots
1/2 cup unsweetened applesauce

Directions:
1) Grease or line jumbo muffin cups with paper liners. Preheat oven to 350 degrees F.
2) Combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
3) Beat egg yolks in another bowl until light and lemon colored. Beat in honey and orange peel. 4) Stir into dry ingredients just until moistened. Fold in bananas, carrots and applesauce.
5) Beat egg whites in a small bowl on high speed until stiff peaks form; fold into batter a third at a time.
6) Fill two-thirds full with batter. Bake for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 9 jumbo muffins.







One Year Ago Today: Toasted Coconut Bread


















Two Years Ago Today: Pumpkin Bread








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