Tag Archives: onions

Roasted Cauliflower Pumpkin Swirl Dip

Posted on 25. Sep, 2011 in Food

This vegan recipe makes 6-7 cups and can be served warm or cold. (more…)

Spinach & Cheese Calzones

Posted on 11. Apr, 2011 in Food

The combination of onions, mushrooms, and fresh spinach packs a serving of veggies into each of these easy, impressive calzones. We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions.

Ingredients

1 (10-ounce) can refrigerated pizza crust

Cooking spray

4 garlic cloves, minced

4 cups spinach leaves

8 (1/8-inch-thick) slices Vidalia or other sweet onion

1 1/3 cups sliced cremini or button mushrooms

3/4 cup (3 ounces) crumbled blue cheese

Preparation

Preheat oven to 425°.

Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.

Nutritional Information

Amount per serving – This recipe makes 4 servings.

 Calories: 297

Calories from fat: 28%

Fat: 9.1g

Saturated fat: 4g

Monounsaturated fat: 3.2g

Polyunsaturated fat: 1g

Protein: 13.4g

Carbohydrate: 40.7g

Fiber: 5.1g

Cholesterol: 16mg

Iron: 3.8mg

Sodium: 818mg

Calcium: 180mg

Edamame Guacamole

Posted on 04. Jul, 2010 in Food

Makes about 2 cups

Made with avocado and edamame, this guacamole variation is both creamy and fresh. Serve with raw vegetables like celery, carrots and radishes for dipping or alongside baked pita chips as a healthy snack or appetizer.

Ingredients

1 cup frozen shelled edamame, thawed

1 small, ripe avocado, peeled and pitted

1 canned chipotle pepper in adobo sauce, finely chopped (optional)or 1 jalapeno with 1 sorrento chili finely chopped.

1/3 bunch cilantro

1/4 white onion, roughly chopped

Juice of 2 limes

1-2 teaspoons of crushed garlic

2 to 3 tablespoons water

Sea salt and freshly ground black pepper

Method

Put edamame, avocado, chipotle, cilantro, onion, and lime juice in a food processor and pulse until almost smooth. Add enough water or pico de gallo salsa (found in the produce section) to make a creamy consistency and pulse again. Transfer guacamole to a bowl, season with salt and pepper and serve.

Nutrition

Per serving (2 Tbsp/about 1.5oz/42g-wt.): 50 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 75mg sodium, 5g total carbohydrate (2g dietary fiber, 1g sugar), 4g protein

Cinco De Yummo Guacamole

Posted on 04. May, 2010 in Food, Uncategorized

This recipe is a crack-up.  Even in the RockIt Mom kitchen, never would have thought of this one.  Check it out…..