S G RECIPES: BASIL AND RICOTTA

     We do have to eat at home most often to avoid cumulative food triggers like MSG and foods with tyramine.  Here are some delicious recipes with acceptable ingredients.  They will keep the refrigerator full for a whole week and hopefully with little waste.  I have to eat very small portions of tomato sauce and bread so I fill up on the vegetable and fruit side dishes.  If you do not have time to make the pesto and marinara, you can purchase prepared products but check the label carefully.(Click Here for MSG names)

Marinara - Pesto - Chicken Marinara - Chicken Pesto - Lasagna Rolls - Soupe au Pistou - Ricotta Bruschetta - Pesto Pasta - Lemon Ricotta Cake

Fresh Marinara

1.Chop fine, one small shallot (optional) and saute in two tablespoons olive oil for three minutes.  Add 6 minced garlic cloves and cook 30 seconds more.
2.Chop 8 - 10 tomatoes (heirloom okay) in food processor and add to shallot.  Add pinch (or two) of sugar, 1/2 tsp. salt, 1/4 tsp. pepper.  Low simmer for one hour, uncovered.
3.Add 2 big Tbsp. of pesto at the end.  Check seasonings.

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Marinara

1.Low heat: 1 T. oil in large sauce pan.  Saute  5 crushed garlic cloves for 30 seconds, do not burn. 
2.Add one 28 oz can crushed tomatoes, 2 Tbsp red wine (I use CDR for cooking)*, 2 Tbsp chopped parsley, 2 Tbsp chopped fresh basil,  1/ 2 tsp. dried oregano, 1/8 tsp. black pepper, pinch of sugar and 1/2  tsp. salt.
3.Bring to boil and then simmer for 30 minutes, uncovered.
4. Check seasonings.  (*Your portion of wine will be very small)

Pesto

1.Add to blender or food processor:  2c. packed basil - 1/4 c. toasted pine nuts - 1 clove garlic - 3/4 tsp salt - 1/4 tsp pepper and pulse until fully chopped.
2.Add 1/3 c + 3 Tbsp olive oil, slowly
3.Remove from appliance and mix in 2 Tbsp Grated Parmesan cheese (you will just be eating small amounts of pesto at one time).

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Chicken Marinara (Week night)

1.Saute or grill 4 boneless skinless chicken breasts, 2 minutes per side (season with salt, pepper and dried rosemary on each side as you saute or grill).

2.Place on foil covered baking sheet.  Cover each with 3 Tbsp. marinara and 1 Tbsp shredded or small chopped mozzarella cheese and bake at 400 degrees for 10 minutes.  Check for done - 165 degrees.  (Your portion of cheese will be very small.)

3.Sprinkle with fresh parsley 

4.This is good with rice and spinach salad.

Chicken Pesto (weeknight)

1.Same as above but omit rosemary.

2.Prepare foil baking sheet.  Cover each with 2 tbsp pesto and 1 tbsp shredded mozzarella  and bake at 400 degrees for 10 minutes.  Drizzle with olive oil and serve.

3.This is great with sauteed potatoes and green salad.

Lasagna Rolls 

     I have discovered a wonderful site for low calorie healthy recipes.  I have adapted a wonderful Three Cheese Zucchini Stuffed Lasagna Rolls recipe for us.  You have already made or purchased Marinara Sauce.  Now just reduce Parmesan Cheese to 2 Tbsp (instead of 1/2 cup), add 1/2 tsp oregano and 2 Tbsp parsley to the ricotta to add flavor.  You are all set:   (Click Here)

Soupe au Pistou

 1qt. chicken broth (homemade) + 1 qt water                       1 /2 pound butternut squash
1 carrot, peeled                                                                        1 small red skinned potato
1 stalk celery                                                                   1small shallot, finely chopped
2 cloves garlic, minced                                                       1/4 pound zucchini
2 Tbsp fresh basil, chopped                                             Salt and Pepper
1/4 c Pesto

1.Bring broth and water to boil.

2.Cut skin  from butternut squash (or buy fresh, packaged squash at Trader Joe's).  Cut squash, carrot, celery, potato in 1/2 inch cubes.  Add with  onion and garlic to broth.  Cover, bring back to boil, then simmer for 10 minutes.

3.Cut zucchini into 1/2 inch cubes and add to broth with basil.  Cover, return to boil and then simmer for 20 minutes.

4.Add 1/4 c pesto  to soup and stir.  Add 1/2 tsp salt and 1/4 tsp pepper.  Heat

Serve with:  Ricotta Bruschetta  or  Pesto Pasta

Mix: 1/2 c. ricotta + 1/4 c chopped parsley + 1 tsp lemon juice + salt and pepper
                                                            

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Slice day-old sourdough or French bread and toast under broiler for 1 1/2 minutes each side.  Make 6 slices.  Rub fresh garlic on one side of toast and drizzle olive oil.  Divide ricotta mixture on to each slice and garnish with a little chopped tomato or 
 basil.

Pesto Pasta

Prepare 1/2 pound (2 cups) of penne or rotini or macaroni pasta. (save 1/4 c pasta water)
Mix:  1/2 c pesto + 2 Tbsp hot pasta water.
Stir pesto into drained noodles.  Add 2 Tbsp shredded Parmesan cheese and stir lightly.  (Your portion of Parmesan cheese will be very small)

How about   LEMON RICOTTA CAKE

1.BUTTER AN 8 INCH ROUND CAKE PAN (PREFERABLY SPRINGFORM) and set oven to 350 degrees.
2.Whisk tog:  1 cup all purpose four
  ( In  Large bowl)  1/2 cup plus 2 Tbsp sugar
                              1/2 tsp baking powder
                              1/8 tsp baking soda
                              Pinch of salt
3.Mix together in a smaller bowl:  1/2 cup ricotta
                                                       2 Tbsp milk - low fat
                                                       1/4 c vegetable oil
                                                       1 tsp lemon zest
                                                       1 Tbsp lemon juice (your portion will be small) 
                                                        1 large egg
                                                       1 tsp vanilla (real)
4.Add ricotta mixture to flour mixture.  Pour into cake pan and smooth out.

Bake for 40 minutes.  Let cool on wire rack.  When completely cool, dust with powdered sugar.   Serve with Yogurt Dressing: 1/2 c. plain nonfat yogurt
                                                             1 Tbsp. honey
                                                             1/2 tsp. real  vanilla
                                                             1 Tbsp. lemon juice