Friday, October 29, 2010
Goat Cheese Tomato Pasta
10:14 AM | 
Posted by
STAR Fine Foods |
6 Tbs. STAR Extra Virgin Olive Oil
4 garlic cloves, thinly sliced
3 Tbs. STAR Golden Balsamic Vinegar
2 baskets cherry tomatoes, halved
1/4 cup sliced STAR Spanish olives
2 Tbs. chopped fresh oregano leaves
12oz. hot cooked spaghetti or penne
Salt and Pepper to taste
Goat cheese
In a large skillet, heat olive oil over medium-high heat. Stir in garlic and cook until barely golden about 1 minute. Add vinegar and bring to a boil. Remove from heat and stir in tomatoes, olives and oregano.
Place pasta in a large bowl and add tomato mixture. Toss to combine. Season to taste with salt and pepper. Serve immediately or cool to room temperature. Tossing before serving. Sprinkle with goat cheese.
Serves 4-6
Wednesday, October 27, 2010
The Choice That Drops Diabetes Risk 83 Percent!!
.
You could be a whopping 83 percent less likely to develop type 2 diabetes with this menu choice: Mediterranean fare.
What's Mediterranean fare, you ask? Why, any dish that emphasizes fish, olive oil, legumes, whole grains, fruit, nuts, or vegetables and minimizes full-fat dairy and red meat. Simple, right?
Check out the rest of the article here
You could be a whopping 83 percent less likely to develop type 2 diabetes with this menu choice: Mediterranean fare.
What's Mediterranean fare, you ask? Why, any dish that emphasizes fish, olive oil, legumes, whole grains, fruit, nuts, or vegetables and minimizes full-fat dairy and red meat. Simple, right?
Monday, October 25, 2010
Pumpkin Pecan Muffins
.
It is that time of year where everywhere you look there are pumpkins! Pumpkins are not only good for jack-o-lanterns, but are great additions to everyday recipes. This recipe for Pumpkin Pecan Muffins makes a great breakfast item and can also be served a la mode for dessert.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups all-purpose flour
1 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 cup canned pumpkin puree
1/2 cup buttermilk
1/4 cup STAR Extra Light Olive Oil plus more for oiling muffin pan
1 egg
3/4 cup chopped pecans
Preheat oven to 375ºF.
In large bowl, whisk flour with baking soda, pie spice and salt.
In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended. Stir in dry ingredients just until completely incorporated. Fold in pecans.
Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins
Subscribe to:
Posts (Atom)
