Wednesday, April 4, 2012

Miscellaneous Wednesday

Miscellaneous Wednesday finds us in a very special occasion.  Kono is stepping up and having the boys over for a healthy meal. She is really happy to get the guys on her new spring meal plan, which is healthier and a lighter way of eating.   


Let's face it how can you keep this body and hit the boards, right.  Healthy is a good thing, even dare I say a vegetarian influenced meal.  Oh I believe Kono Kalakaua you may have your hands full with this challenge.








So my girl has a healthy vegetarian meal planned, since the boys are coming over, but there issue is they heard what was on the menu.  Okay they are all smiles here, but they are quaking in their boots.  This plan is actually taking some good, healthy ingredients, and eating well while enjoying it (we hope).


So before you start turning your nose up or making a funny face.  Give this meal a try.  You guys may be pleasantly surprised.








Mixed Greens and Pea Salad with Sweet Onion and Goat Cheese


1/4 cup extra-virgin olive oil                                                  3 tablespoons fresh lemon juice
1/4 pound thickly sliced bacon, cut into dice                       1 teaspoon Dijon mustard
1 Vidalia onion (3/4 pound), cut into 1/2- inch wedges    2 teaspoons coarsely chopped mint
1 large garlic clove, thinly sliced                                            salt and freshly ground pepper
1 1/2 cups frozen peas (6 ounces),thawed                        2 oz.  goat cheese, crumbled (1/2 cup)
2 cups sugar snap peas (6 ounces)                                      6 cups mixed greens
*the bacon can be omitted from the recipe for a completely vegetarian meal**




  1. In a large skillet, heat 1 teaspoon of the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon to a plate. Add the onion wedges to the skillet and cook, turning occasionally, until golden and softened, about 8 minutes. Add the garlic and cook until golden, 2 minutes. Transfer the onions and garlic to a plate. 
  2. Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and sugar snap peas and cook until the sugar snaps are crisp-tender, about 4 minutes. Drain and cool under running water. Pat dry. 
  3. In a large bowl, mix the lemon juice with the mustard and the remaining 3 tablespoons plus 2 teaspoons of olive oil. Add the greens, peas, sugar snaps, bacon, onion wedges, garlic and mint. Season the salad with salt and pepper and toss until combined. Sprinkle the goat cheese over the salad and serve at room temperature.


Portobello mushrooms are very meaty mushrooms, and some actually feel it can replace a piece of meat.  When it is stuffed with an array of cooked vegetables, it is transformed into an amazing dinner.



Spinach-Stuffed Portobello Mushrooms


4 large portobello mushrooms (about 1 lb.), cleaned
1/4 cup Italian reduced fat dressing, divided
2 roma tomatoes, chopped and seeded
1 small yellow squash chopped and diced
1/4 cup chopped red pepper
2 cloves garlic, minced
2 bags (10 oz. each) fresh spinach
1/4 cup grated/shredded Parmesan or Asiago cheese


  1. Preheat oven to 375°F. 
  2. Twist or cut off stems from mushrooms. Chop stems; set aside. 
  3. Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills.
  4. Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan. 
  5. Heat remaining 3 Tbsp. dressing in Dutch oven on medium-high heat. Add mushroom stems, red pepper, tomato, squash and garlic; cook and stir 2 min. Add spinach. Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min.
  6. Spoon evenly over mushroom caps; sprinkle with cheese.
  7. Bake 18 to 20 min. or until mushrooms are tender.



Melon and Mango Salad with Toasted Coconut and Pistachios

1/4 cup unsweetened shredded coconut         1/2 teaspoon crushed red pepper
1/3 cup roasted salted pistachios, chopped      salt and pepper
1/4 cup fresh lime juice                                   1/2 medium honeydew melon, cut in 1/2" chunks
1 tablespoon minced candied ginger              1/2 large cantaloupe, cut into 1/2-inch chunks
1 tablespoon packed mint leaves                     1 mango, cut into 1/2-inch chunks 

  1. In a small skillet, toast the coconut over moderately high heat, stirring, until golden, about 2 minutes. Transfer to a bowl and let cool. Mix in the pistachios. 
  2. In a blender, puree the lime juice, ginger, mint and crushed red pepper until smooth; season with salt and white pepper. Transfer to a bowl and toss with the fruit. Just before serving, sprinkle the fruit with the coconut and pistachios.




Special thanks to Wanaka (Wanda) who without her help last night I am not sure today's blog would have come to fruition. 

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