Skillet gnocchi with chard and white bean
Makes: 6 servings
Active Time: 30 minutes
Total Time: 30 minutes
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced (minimal amounts/optional)
1/2 cup water
6 cups chopped chard leaves, (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
- Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
- Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes.
- Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Per serving: 325 calories; 7 g fat (2 g sat, 3 g mono); 8 mg cholesterol; 55 g carbohydrates; 14 g protein; 6 g fiber; 616 mg sodium; 360 mg potassium.
Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (40% dv), Calcium & Iron (19% dv).
Carbohydrate Servings: 3
Rooey202 – https://www.flickr.com/photos/rooey/6610616799/in/photolist-b5a94H-6Etpkx-2pwZQQ-6uJuNW-7LbbsY-7C7gtq-bxUkWt-bxUi4v-6DTLE9-iNStv-aro7Xr-AnT4w-9bAyyh-aznqw9-48dHVB-azobb1-azjN7t-aznrSw-aznrKW-8mqPhc-5PetSB-6nTTrC-7NxDf1-esKu4-wx3rV-aznrC7-azjMg8-aznqLy-azjLjV-aznqnY-bsuCqv-9gyxZ7-9tfxtC-7Tnx7t-6Kp6s-7mZW1-dXqKGz-81ACuq-73xbZJ-6yiLxi-6uwoJ8-9bAyvL-5YXc1P-6UzpEr-5YkE52-7rCbZK-azob9A-3Z3fCz-jmck-5trCgd
Grapefruit and pomegranate in white tea jelly
Grapefruit and pomegranate are some of this season’s greatest treasures. Grapefruit is high in vitamin C and pomegranates contain a wealth of antioxidants that protect against heart disease and cancer.
2 teaspoons powdered gelatin
2 tablespoons cold water
1 bag white tea or 1 tablespoon loose white tea leaves
1 cup boiling water
2 tablespoons sugar (minimal amounts)
2 red grapefruits, peeled and segmented
2 white grapefruits, peeled and segmented
1 pomegranate, seeded
- In a small bowl, sprinkle the gelatin over the cold water. Reserve.
- Steep the tea into the boiling water for 2-3 minutes or to the strength you prefer. Add the sugar and reserved gelatin mixture until both are completely dissolved. Let cool a few minutes.
- Divide the grapefruit sections and pomegranate seeds evenly among four glasses or ramekins and pour just enough tea jelly to reach the top.
- Refrigerate until set, about 2 to 3 hours.
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