Risotto with Edamame, Lemon Zest & Tarragon

Posted on June 19, 2008. Filed under: Meatless, Quick & Easy, Side Dish |

Risotto With Edamame, Lemon Zest, and Tarragon


2 tablespoons olive oil
1 large yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 1/2 cups low-sodium vegetable broth
1 1/2 cups shelled edamame, thawed
2 teaspoons grated lemon zest
1 tablespoon fresh tarragon, chopped
1 cup grated Parmesan
Kosher salt and pepper

Heat the oil in a large saucepan over medium heat.

Add the onion and cook for 4 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.

Stir in the broth, 3/4 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.

Remove from heat and stir in the edamame, lemon zest, tarragon, 3/4 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Spoon into individual bowls and top with the remaining Parmesan.

Shortcut: To thaw edamame and other frozen bagged vegetables quickly, place them in a colander or a mesh strainer and run them under cool water.
Yield: Makes 4 servings

CALORIES 656(26% from fat); FAT 19g (sat 6g); CHOLESTEROL 26mg; CARBOHYDRATE 87g; SODIUM 903mg; PROTEIN 33g; FIBER 8g; SUGAR 5g

Kate Merker
writePublicationAppearance();Real Simple, MAY 2008

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Zesty Corn Quesadillas and Spinach Salad

Posted on June 16, 2008. Filed under: Main Dish, Meatless, Quick & Easy, Salads, Sandwiches |

Zesty Corn Quesadillas

Prep Time: 10  Minutes
Cooking Time: 15  Minutes
Servings: 4

Nutritional Information

Per Serving

Total Fat:13 g
Saturated Fat:6 g
Cholesterol:25 mg
Sodium:530 mg
Carbohydrates:34 g
Fiber:3 g
Protein:12 g
% Daily Value
Vitamin A:4 %
Vitamin C:6 %
Calcium:25 %
Iron:10 %


  • 4  (7 to 8 –inch) tortillas
  • 1  cup low-fat Monterey Jack cheese, shredded
  • 1  cup DEL MONTE® Whole Kernel White Sweet Corn
  • 1/4  cup salsa
  • 1  Tbsp cilantro, chopped
  • 3  cups baby spinach leaves, washed
  • 2  cups DEL MONTE® Mandarin Orange Segments
  • 1/2  cup red onion, chopped
  • 2  Tbsp olive oil
  • 2  Tbsp white wine vinegar


  1. Heat a 10-inch ungreased skillet over medium heat. Place one tortilla into skillet and cook until starting to brown; turn
  2. Fill one side of tortilla with ¼ cup cheese, ¼ cup corn, 1 tablespoon salsa and some cilantro. Fold other half over cheese mixture. Continue cooking until golden brown and cheese is melted.
  3. Combine spinach, oranges and red onion in bowl. Combine oil, vinegar and reserved syrup. Toss dressing with salad.


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Too Easy Tortellini Soup

Posted on January 1, 2008. Filed under: Main Dish, Meatless, Reviewed, Soups |

source: Kell from Family Corner

4 c chicken broth
1 9 oz. pkg. refrigerated cheese tortellini (frozen work too, simply adjust your cooking time)
1 15 oz can drained white beans (Great Northern or canellini, etc.)
1 14.5 oz can Italian diced tomatoes, undrained
1 1/2 tsp dried basil or 1/4 c. ribboned fresh
1 Tb. balsamic vinegar
Shredded parm and coarsely ground black pepper.

Bring broth to a boil, add tortellini, reduce heat, and simmer 4 – 6 minutes uncovered. Stir in beans, tomatoes and basil. Simmer until pasta is tender. Stir in vinegar. Serve with parm and pepper if desired, along with crusty fresh bread. Serves about 6.

REVIEW:  This was a good idea but turned out to be WAY too salty.  I never even got to adding the parmesan because it was so salty already!  I’m not sure if it was the brand of tortellini I used that caused the problem.  Also, the tortellini soaked up most of the liquid in the soup.  Maybe I should have added extra water to compensate.

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Three Cheese Lasagna

Posted on December 3, 2007. Filed under: Main Dish, Meatless, Pasta |

Three-cheeses lasagna.

1 box lasagna noodles
8 0z Sharp cheddar cheese. shredded
8 0z Montery Jack Cheese,shredded
8 0z Mozzarella xheese, shredded

Cook noodles according to directions on the box. Drain and fill the pan with cold water and leave the noodles for a few minutes, so they don’t stick together.
Using a 9 x 13 x 2 pan, put about 1 cup of sauce in the bottom and spread it around. Place three or four noodles in the pan (whichever fits across the width of the pan)
Mix the cheddar and Montery Jack cheeses together
Uisng about half of the cheese, put a layer on the noodles in the pan. Add 1 cup of sauce. If you like juicy lasagna add more, as the sauce cooks up during baking. Sprinkle about 1/4 teaspoon of dried oregano over this layer.
Now make a second layer, as before but don’t add oregano. (A little is enough!)
Make a third layer of noodles, add sauce and this time add a generous layer of the Mozzearella cheese.Instead of the other cheeses.
Bake uncovered in a 350° oven for 30-40 minutes until hot and bubbly
1 28-0z can tomato sauce and 1 can of water
1 small can tomato paste. and 1 can of water
1/2 tsp garlic powder
1 tsp dreid Basil
1/4 tsp dried Oregano.
Mix all together and bring to a boil, then simmer for about three hours, adding water when it thickens, 1/2 to 1 cup.
After it has cooked about 2 1/2 hours if water is needed add just a little so it will be the consistency of any spaghetti sauce Simer for another half hour.
Add salt to taste, when it is done cooking.

I usually pour, toss, sprinkle and stir, so measurements have to be approximate.

Source:  Love_to_cook at MomsMenu

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