New Castle News

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July 27, 2013

Culinary Conversation: Fuel your body with these high-energy treats

(Continued)

NEW CASTLE —

  • 3 large ears of corn, husked
  • 1/3 cup pine nuts
  • 1/4 cup lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • freshly ground pepper, to taste
  • 2 15-ounce cans black beans, rinsed
  • 2 cups shredded red cabbage
  • 1 large tomato, diced
  • 1/2 cup minced red onion

Bring one inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about three minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.

Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring until fragrant and lightly browned, two to four minutes.

Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.

Baked Potato Gnocchi

with Spinach and Ricotta

  • 3/4 cup part-skim ricotta cheese
  • 1/4 cup fresh basil, thinly sliced
  • 1/2 cup grated reduced-fat mozzarella
  • 2 tablespoons grated Parmesan cheese
  • 1 egg
  • 3 cups basic tomato sauce
  • 1 16-ounce package potato gnocchi
  • 2 cups spinach leaves, thinly sliced

Preheat oven to 400 degrees. Lightly coat 1 1/2-quart casserole or gratin dish with cooking spray and set aside.

In small bowl, combine ricotta, basil, 1/4 cup of the mozzarella, Parmesan and egg. Set aside.

Spread a thin layer of tomato sauce in dish. On top of sauce, layer half of the uncooked gnocchi and spinach. Using half of the ricotta mixture, place small dollops on top of spinach. Cover with another thin layer of sauce. Repeat process, ending with sauce. Sprinkle on remaining mozzarella. Bake 40 minutes or until top is bubbly and cheese is lightly browned. Let sit 15 minutes before serving.

Basic Tomato Sauce

  • 2 teaspoons extra virgin olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 3 cloves garlic, minced
  • 1 28-ounce can diced tomatoes

Heat oil in medium saucepan over medium heat. Add onion, carrot, celery and garlic and cook about 10 minutes. Add tomatoes with juice and cook another 10 minutes. Season with salt and pepper to taste. Remove from heat. Puree sauce in blender in batches until smooth. Keeps one week in the refrigerator.

(Please note: Recipes have not been tested.)

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