Posts Tagged ‘balsamic’
Veal Scallopini – 380 cal
A lot of people shy away from veal. Some don’t like the idea of eating baby calf. Others simply find it too tough since most people overcook the meat. However, when done properly, veal scallopini (thinly sliced and pounded veal) is mouth-watering, especially when coupled with a simple sauce. INGREDIENTS (for 2 people) ½ lb…
Read MoreElevated Chicken – 350 cal
You hear me talk about “elevated chicken” a lot. That’s because it’s our go-to quick, easy, low calorie meal that makes us feel like we’re eating gourmet. The idea is to take one chicken breast (cut in two), add one potato (half each), some kind of veggie, and a different sauce each time. Presentation is…
Read MoreGrilled Aubergine, with Burrata, Balsamic, & Anchovy -159 cal
Okay, so in Canada, we call it eggplant but if you use the larger ones for this recipe, “Aubergine” just seems to suit it better. I was amazed at how the fresh burrata and sharp anchovies offset the dry (albeit balsamic soaked) aubergine. If you’re not into anchovy, that’s okay. Personally, I think you’re missing…
Read MoreCaprese Flatbread (450 Cal)
450 Calories I love caprese salads, in any of their multiple forms, from flat on a plate, stacked, pierced on a skewer, or even part of a cold pasta. But this version blends the trendy flatbread with the basic ingredients, all baked slightly into a tasty dish suitable for the main course. In fact, it…
Read MoreFeta Chicken Sausage with Grapes (322 Cal)
This Dad’s Diet dish is only 322 calories! Those who know me know that the Sausage and Grape dish is a staple. I discovered it while touring Italy a few years ago and though considered a staple comfort dish in the North of Italy, it seemed exotic here in the West. If you’ve never tasted…
Read MoreChicken, Perogies & Polenta (left over gourmet)
Even chefs have leftovers. In fact, Artichoke Hart virtually lives off them. Once Al and the team have finished for the evening, he’ll often skip down to the huge fridge and drag out anything in plastic containers, or covered in surface wrap. This one is made up of a few straggler perogies, a small baggie…
Read MoreSausage in Red Wine
Once again, Artichoke Hart found himself with an excess of non-drinkable red wine. And so, searching for recipes that utilized other excess-purchased products–like sausage–he came across this simple dish that was perfect for a late afternoon barbeque on the terrace at the Complex in Oswego. (New York Fried, Sunao Publishing). Though simple, if patient with…
Read MoreCherry Tomato Pasta
Even though we’re all supposed to stay home during the COVID crisis, a quick drive out to the country seemed feasible when the sun first came out. I found a responsible farm not far from home that was selling their produce, plants and flowers. I picked up some flowers to freshen up the dining room…
Read MoreBalsamic Chicken with Figs and Onion with Mashed Cauliflower
One thing Young Oppenheimer had in ready supply at his Oswego Grocery Consortium was figs… lots of fresh figs. (New York Fried, Copyright 2019 Sunao Publishing). As a result, Artichoke Hart created several dishes using the sweet fruit. One hit was this one, especially when combined with cauliflower mashed. Cauliflower being the “hot” ingredient at…
Read MoreRoasted Sausages & Grapes
This is actually not a gourmet dish but rather a staple, comfort food example from Tuscany. Popular at grape harvest, Italians use grapes right from the vineyard. It has a nice balance of richness with sweetness that is pulled together by balsamic vinegar. My kids loved this dish when I discovered it about 25…
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