Herb Dijon Mayonnaise Sauce

This is a great sauce to serve on fish sandwiches , it is also great for dipping fried shrimp, chicken tenders or French fries. It has a tangy flavor with just the right amount of zing from the garlic and pepper.

Ingredients:

• 2 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 1 Tbsp Dijon or brown mustard
• 1 Tbsp of light mayo
• 1 tsp dry or fresh oregano depending on the season. We dry fresh oregano from the garden in the summer to have over the winter.
• 1/2 Tbsp chopped garlic
• 1/4 to 1/2 tsp fresh ground black pepper

Directions:

1. You should prepare this at least 30 minutes prior to serving so the flavors have time to blend.
2. Mix the mustard, mayonnaise, oregano, garlic and pepper in a bowl
3. Drizzle in the oil and vinegar and keep stirring until smooth

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Healthy Mashed Potatoes with Meatballs and Gravy

Healthy Mashed Potatoes with Meatballs and Gravy

This home style comfort food is as delicious as Mom's, but much lower in fat. It makes a great dinner with a salad, and it can be packed up for lunch because it microwaves very well.

For the meatballs I used the Wild Turkey Recipe , but I substituted chicken breast for turkey. If you follow the instructions, this is a great way to feed chicken and vegetables to a meat and potatoes man. You won't miss the beef at all.

Ingredients:

• 2 lb Yukon gold potatoes (about 4-6 medium size)
• 1 pat of butter
• 2 tbsp olive oil
• 1 to 1 1/2 cup fat free buttermilk
• Meatballs and gravy from my Wild Turkey Balls Recipe
  

Directions:

1. When choosing the potatoes, you want to make sure that they aren't too big or it will take forever to steam them. So, even if you don't have a food scale use potatoes that are about the size of a fist. They should all be about the same size. Clean them and put them in a steamer that will hold enough water to steam the potatoes for about 30-45 minutes. I like to steam the potatoes because this ensures that they will be cooked without absorbing any water during the cooking process. I think you get the full rich flavor of the potatoes.
2. Once you can easily poke the largest potato with a fork, the potatoes are done or about 45 minutes. Remove from the heat.
3. You can wait till the potatoes cool a bit to peel them. The peel can be left on the potatoes and you will still be able to rice the potato. You will just have to throw out the peel that is left inside the ricer each time a potato is riced. We have made the mashed potatoes both ways, its just personal preference.
4. Using a potato ricer, push the potato through the ricer. Repeat until all the potatoes have been riced.
5. Add the butter and olive oil. Mix it into the potatoes.
6. Slowly drizzle in the buttermilk and incorporate into the potatoes. Use enough milk so that the potatoes have the desired smooth consistency.
7. Salt to taste and the mashed potatoes are ready to serve.
8. To reheat any leftovers, you can add a small quantity of buttermilk if needed. Otherwise, they can be microwaved or heated on low/medium.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick and Tasty Pasta Puttanesca

This is a perfect dish for a Monday night. It takes only a few minutes to cook, and you can be enjoying a first class Italian meal. The puttanesca taste is based on the combination of anchovies, garlic and olives. Even if you don't like anchovies you should still give this taste a chance. The anchovy taste blends in so well that you won't notice any fishy taste. If you leave out the anchovies, this is still a really tasty dish.

In this variation I added grilled eggplants and fresh tomatoes. This really gives it a Provençal (pronounced pro-ven-sall) flavor. Provençal means from Provence, the southern part of France that contains the French Riviera. The dishes there often contain eggplant and tomato and resemble northern Italian dishes, but with their own unique flavor.

Ingredients:

• 1/2 lb whole wheat rottini or penne pasta
  
• 1 medium sized eggplant
  
• 1 fresh tomato, diced
  
• 6-10 medium sized Crimini mushrooms
• 5 cloves of garlic, coarsely chopped
• 10 Moroccan or French dry cured olives
• 10 green olives, I used martini olives because that's all I had, they worked fine
• 1 can of anchovies, drained and blotted on a paper towel
  
• 1 shake of sea salt for the tomatoes
• Dry Oregano to taste
• 2 oz Romano cheese
• 2 tsp olive oil
  

Directions:

1. Slice the eggplant and lightly salt, set aside to shed water
2. Dice the tomatoes, place in a collander. Add some oregano and a shake of sea salt, stir and set aside to drain. This is to remove the excess water so it won't make the other ingredients mushy.
   
3. blot the eggplant, brush with olive oil add garlic and dry oregano
   
4. Grill the eggplant outdoors or bake for 30 minutes at 400^o F
5. Place pasta in boiling water, cook until slightly al-dente, about 7-10 minutes based on how firm you like it. Drain and set aside, covered so it won't dry out.
6. Cut each slice of eggplant into quarters.
   
7. Heat a frying pan, add olive oil, add 3/4 of the garlic, bring to a sizzle.
8. Divide the garlic into 2 separate piles in the pan.
   
9. Add the mushrooms to one of the garlic piles and add the olives to the other pile of garlic. Keep cooking the two piles separately for a few minutes. This is so that the water in the mushrooms won't affect the way that the olives cook.
10. Mix the olives and mushrooms and top with some of the Romano cheese. Push to one side of the pan.
    
11. Add a splash of olive oil to the other side of the pan and add the rest of the garlic, bring to a sizzle
12. Throw the anchovies in with the garlic and stir. Bring to a quick sizzle and mix with the rest of the goodies in the pan.
13. Add the eggplant and some of the cheese. Stir.
14. Throw in the pasta and mix. Bring to a quick sizzle.
    
15. Turn off the heat. Add the rest of the cheese and the tomatoes.
    
16. Stir, and pour into a serving dish.
    

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