jtoepfert100
08-18-2005, 11:11 AM
Last night I made Garden Eggplant Pizza and served it with Romaine Salad with Cashews. Both recipes are from Southern Living (and strangely, both submitted by readers from Maryland). They were both excellent! The only changes I made were to reduce the oil in both the pizza and salad and I made the Eating Well Whole Wheat Crust instead of using the Boboli. Both recipes are ready fairly quickly and are great for weeknights. If you do make your own crust, I recommend making sure it is completely prebaked as the toppings are pretty heavy. As the Whole Wheat Crust is fairly thin, I wish I had prebaked mine for even a few minutes more - it was still good, though. Here's the recipes:
Romaine Salad With Cashews
Prep: 15 min. This simple salad is packed with heart-healthy ingredients such as olive oil, nuts, and beans.
1/4 cup olive oil (I used 2 tbsp oil and 2 tbsp water)
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground cardamom (optional)
1 head romaine lettuce, torn
1 small red onion, thinly sliced
1/2 cup salted cashews, chopped*
1/3 cup rinsed and drained chickpeas
Whisk together first 5 ingredients and, if desired, cardamom in a large bowl until blended. Add lettuce and remaining ingredients, tossing gently to coat. Serve immediately.
*Pecans may be substituted for cashews.
Yield: Makes 6 servings
NUTRITION PER SERVING
CALORIES 176(72% from fat); FAT 14.6g (sat 2.3g,mono 6.8g,poly 1.2g); PROTEIN 3.6g; CHOLESTEROL 0.0mg; CALCIUM 35mg; SODIUM 162mg; FIBER 2.8g; IRON 1.6mg; CARBOHYDRATE 9.1g
Sherri Weidemann, Fallston, Maryland
Southern Living, AUGUST 2005
Garden Eggplant Pizza
Prep: 30 min., Cook: 10 min., Bake: 10 min. To substitute fresh herbs, use three times more than dried.
1 large eggplant, peeled
1 medium tomato
1 red bell pepper
1 onion
1 small zucchini
3 tablespoons olive oil, divided
1 (16-ounce) package prebaked Italian pizza crust
2 cups (8 ounces) shredded mozzarella cheese (used a mixture of non- and low-fat)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chop eggplant and next 4 ingredients coarsely; sauté in 1 tablespoon oil (could probably use less if you wanted) in a large skillet over medium-high heat 10 minutes or until tender.
Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients. Drizzle with remaining 2 tablespoons oil (I only used 2 teaspoons).
Bake at 425° for 10 minutes or until golden.
Note: For testing purposes only, we used a Boboli pizza crust.
Yield: Makes 6 servings
Linda Kirkpatrick, Westminster, Maryland
Southern Living, MAY 2005
Romaine Salad With Cashews
Prep: 15 min. This simple salad is packed with heart-healthy ingredients such as olive oil, nuts, and beans.
1/4 cup olive oil (I used 2 tbsp oil and 2 tbsp water)
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground cardamom (optional)
1 head romaine lettuce, torn
1 small red onion, thinly sliced
1/2 cup salted cashews, chopped*
1/3 cup rinsed and drained chickpeas
Whisk together first 5 ingredients and, if desired, cardamom in a large bowl until blended. Add lettuce and remaining ingredients, tossing gently to coat. Serve immediately.
*Pecans may be substituted for cashews.
Yield: Makes 6 servings
NUTRITION PER SERVING
CALORIES 176(72% from fat); FAT 14.6g (sat 2.3g,mono 6.8g,poly 1.2g); PROTEIN 3.6g; CHOLESTEROL 0.0mg; CALCIUM 35mg; SODIUM 162mg; FIBER 2.8g; IRON 1.6mg; CARBOHYDRATE 9.1g
Sherri Weidemann, Fallston, Maryland
Southern Living, AUGUST 2005
Garden Eggplant Pizza
Prep: 30 min., Cook: 10 min., Bake: 10 min. To substitute fresh herbs, use three times more than dried.
1 large eggplant, peeled
1 medium tomato
1 red bell pepper
1 onion
1 small zucchini
3 tablespoons olive oil, divided
1 (16-ounce) package prebaked Italian pizza crust
2 cups (8 ounces) shredded mozzarella cheese (used a mixture of non- and low-fat)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chop eggplant and next 4 ingredients coarsely; sauté in 1 tablespoon oil (could probably use less if you wanted) in a large skillet over medium-high heat 10 minutes or until tender.
Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients. Drizzle with remaining 2 tablespoons oil (I only used 2 teaspoons).
Bake at 425° for 10 minutes or until golden.
Note: For testing purposes only, we used a Boboli pizza crust.
Yield: Makes 6 servings
Linda Kirkpatrick, Westminster, Maryland
Southern Living, MAY 2005