Tag: sun dried tomatoes

Savory Zucchini Asiago Tomato Scones

Light and biscuit-like savory scones made with a blend of whole wheat and white flour, shredded zucchini, sun dried tomato, Asiago cheese and fresh rosemary. Almost smells like pizza when it comes out of the oven!

I was at the farmer’s market in Long Beach this past weekend and bought lots of zucchini and tomatoes. I also came across a stand selling savory scones, a concept I fell in love with. Rather than my usual scones that I make with fruit, these are made with seasonal summer ingredients – perfect for brunch, lunch or with dinner. Today I had a scone for lunch with a beautiful heirloom tomato salad[1] from the tomatoes I bought over the weekend. I’m thinking the leftovers would be perfect for dinner tonight with my homemade tomato bisque [2]using the rest of the tomatoes I have.

Scones are usually made with double the amount of butter, to lighten them I have been having great success replacing butter with whipped butter in my baked recipes which is a lighter since it’s whipped. I also use half the amount of butter used in traditional scones, and adding the zucchini really helps give the scones lots of moisture. The scones come out tender and soft with lots of wonderful flavor.

Savory Zucchini Asiago Tomato Scones
gordon-ramsay-recipe.com
Servings: 12  • Size: 1 scone  • Old Points: 3 pts • Weight Watcher Points+: 4 pt
Calories: 141.5 • Fat: 5 g • Carb: 18.5 g • Fiber: 2 g • Protein: 6 g • Sugar: 2.5 g
Sodium: 380 mg • Cholest: 27 mg

Ingredients:

  • 3/4 cup cold buttermilk
  • 1 large egg, beaten
  • 1 cup white whole wheat flour (recommend: King Arthur)
  • 1 cup all purpose flour (recommend: King Arthur)
  • 1 tbsp baking powder
  • 3/4 tsp kosher salt
  • 1/4 cup chilled whipped butter (must be cold), cut into small pieces
  • 1 cup shredded zucchini, squeezed of all moisture
  • 2.5 oz Asiago cheese, shredded
  • 2.75 oz (just under 2/3 cup) sun dried tomatoes, minced
  • 1-1/2 tbsp rosemary, chopped
  • cooking spray
  • 1 large egg white, beaten

Directions:

Preheat the oven to 375°F. Combine the buttermilk and egg in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.

Combine the flours with the baking powder and salt, in a large bowl, stirring with a whisk.

Squeeze all the excess moisture from the zucchini with a paper towel, you should wind up with 1 cup after it’s all squeezed. In a bowl combine the zucchini, sun dried tomatoes, cheese and rosemary.

Cut in the chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in the cheese, zucchini, sun dried tomatoes and rosemary. Add milk mixture, stirring just until moist, without overworking the dough.

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 10-inch circle onto the baking sheet, about 3/4″ thick, you may need to sprinkle a little more flour on top if it’s too sticky. Using a knife, cut dough into 12 wedges all the way through.

Brush egg white over dough. Bake until golden, about 20 – 22 minutes, depending on your oven. Serve warm.

References

  1. ^ heirloom tomato salad (www.gordon-ramsay-recipe.com)
  2. ^ homemade tomato bisque (www.gordon-ramsay-recipe.com)

Gourmet Salad

Gourmet Salad

by Pam on May 28, 2013

I saw this salad on Recipe Girl[1] and was decided to make it to go with the pasta I was making for dinner. I adapted the salad by using whatever I had on hand into the salad and I also used the leftover Fran’s Vinaigrette[2] that I had in the refrigerator. The salad turned out excellent! I love the flavors and textures of the ingredients and the vinaigrette topped it perfectly. My daughter said that she LOVED this salad and the rest of us did too. Simple and easy – you can’t beat that!

Prepare the vinaigrette. Click this link for the recipe[3].

Place the mixed greens into a large serving bowl. Add the carrot, cucumber, bell pepper, sun dried tomatoes, red onion, toasted pine nuts, feta cheese, pomegranate seeds, and croutons. Season with sea salt and freshly cracked pepper, to taste then drizzle with the vinaigrette, to taste. Toss until evenly coated then serve immediately. Enjoy



Print[4]

Save[5]



Gourmet Salad






Ingredients:

Fran’s Vinaigrette (see link above for recipe)
Mixed Greens
1 carrot, peeled and chopped
1/2 cucumber, peeled and chopped
1 small baby yellow bell pepper, chopped
2 tbsp sun dried tomatoes, chopped
2 tbsp red onion, sliced thinly
2 tbsp toasted pine nuts
2 tbsp feta cheese
2 tbsp pomegranate seeds
1/4 cup of croutons
Sea salt and freshly cracked pepper, to taste

Directions:

Prepare the vinaigrette. Click link up above for the recipe.

Place the mixed greens into a large serving bowl. Add the carrot, cucumber, bell pepper, sun dried tomatoes, red onion, toasted pine nuts, feta cheese, pomegranate seeds, and croutons. Season with sea salt and freshly cracked pepper, to taste then drizzle with the vinaigrette, to taste. Toss until evenly coated then serve immediately. Enjoy



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Recipe Girl

References

  1. ^ Recipe Girl (www.recipegirl.com)
  2. ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
  3. ^ Click this link for the recipe (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Summer Pasta Salad with Baby Greens

I love making this mayo-less pasta salad with arugula, spinach, sun dried tomatoes, capers, fresh shaved Parmesan cheese and a splash of balsamic and oil. It’s great for lunch or dinner, and has a healthy serving of baby greens. In the summer, when tomatoes are at their sweetest, I replace the sun dried tomatoes with fresh tomatoes from my garden.

I usually have this for dinner on those warmer nights when I want a meatless meal or just something light, and because it has pasta in it, I feel full and satisfied after I eat it. The portions are pretty large for under 200 calories (only 5 WW points plus). This also makes a great side dish if you reduce the portions when you’re grilling up some burgers or chicken.

Summer Pasta Salad with Baby Greens
gordon-ramsay-recipe.com
Servings: 4 • Size: about 1 1/2 cups • Old Points: 3 pts • Weight Watcher Points+: 5 pt
Calories: 169 • Fat: 5 g • Carb: 29.5 g • Fiber: 4 g • Protein: 6 g • Sugar: 4 g
Sodium: 271 mg (without the salt) • Cholest: 2 mg

Ingredients:

  • 3 oz (about 4 cups) baby arugula and baby spinach mix
  • 5 oz high fiber or whole wheat pasta (use brown rice pasta for GF)
  • 1/3 cup sun dried tomatoes, sliced thin
  • 2 tbsp capers, drained
  • 2 tbsp balsamic vinegar
  • 1 1/2 tbsp extra virgin olive oil
  • salt and fresh pepper to taste
  • 2 tbsp freshly shaved Parmigiano Reggiano


Directions:

Boil pasta in salted water according to package directions. When done, drain and rinse under cold water.

In a large bowl, combine the pasta, baby greens, sun dried tomatoes, capers, olive oil, vinegar, salt and pepper. Toss well then just before serving top with fresh shaved Parmigiano Reggiano.



Makes about 6 cups.

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