April is: National Food Month
Fresh Florida Tomato Month
National Pecan Month
April 13 - National Peach Cobbler Day
April 14 - National Pecan Day
April 15 - National Glazed Ham Day
April 16 - National Eggs Benedict Day
April 17 - National Cheeseball Day
April 18 - National Animal Crackers Day
April 19 - National Amaretto Day
April 20 - National Pineapple Upside Down Cake Day<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Cabbage Lasagna
1 medium to large head of cabbage
1 tbsp. olive oil
2 cloves garlic, minced or pressed
1 medium onion, chopped
1 Green bell pepper, chopped
3/4 lb. ground beef
1 6oz can hunt's tomato paste
1 8oz can hunt's tomato sauce
1 tsp. dried oregano
2 tsp. salt
1 tsp. black pepper
1 cup grated mozzarella cheese
1/2 cup ricotta or cottage cheese
1/2 cup freshly grated parmesan cheese
Preheat oven to 350. clean cabbage and remove tough outer leaves. cut head in half. carefully peel back to keep intact these are the 'noodles'. Arrange individual leaves on tray or steamer basket and steam until tender (3-5 min). This can be done in the microwave also. SET ASIDE.
Heat oil over medium/high heat in a large skillet. Sauté onion, garlic, green pepper until onion is translucent. Add beef and brown thoroughly and drain. Add paste and sauce and seasonings, mix well. Coat a 9x13x2 baking pan with a little olive oil. Line bottom with a layer of cabbage leaves. Top with half meat mixture. add 1/3 of mozzarella and 1/2 of ricotta. Add another layer of cabbage leaves, rest of meat mixture , another 1/3 of mozzarella, and remaining ricotta. Top with remaining mozzarella, and finish by scattering parmesan on top. Bake covered for about 20 min. uncover and bake 5 more min or until done.
Makes 8 servings
Per serving:
9 grams carbohydrates
20 grams protein
Seared Salmon with Baby Spinach
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2 (7 oz.) skinless salmon fillets
2 tablespoons butter
3 large shallots, sliced
1 1/2 tablespoons chopped fresh tarragon
3 ounces baby spinach leaves
1/3 cup dry white wine
1/4 cup whipping cream
Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in
medium skillet over medium-high heat. Add salmon; saute until just
opaque in center, about 4 minutes per side. Transfer to plate.
Melt 1/2 tablespoon butter in same skillet. Add half of shallots
and half of tarragon; saute 30 seconds. Increase heat to high; add
half of spinach and toss 30 seconds. Add remaining spinach; toss
until wilted. Divide between plates.
Melt remaining 1/2 tablespoon butter in same skillet over medium-
high heat. Add remaining shallots and tarragon; saute 30 seconds.
Add wine and cream and boil until sauce is thick enough to coat
spoon, about 3 minutes. Season with salt and pepper. Return salmon
to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.
Gorgonzola Polenta
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5 cups (or more) low-salt chicken broth
1 3/4 cups polenta (coarse cornmeal)
3/4 cup crumbled Gorgonzola cheese (about 4 oz.)
1/3 cup whipping cream
Bring 5 cups chicken broth to boil in heavy 4-quart saucepan.
Gradually add polenta, whisking constantly. Return mixture to boil.
Reduce heat to low, cover, and simmer until polenta is tender,
stirring frequently and adding more chicken broth by 1/4 cupfuls
if polenta is too thick, about 10 minutes. Remove from heat. Add
Gorgonzola and cream; stir until cheese is melted. Season to taste
with salt and pepper. Serve immediately.
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