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  • The Low Fat Chick 12:57 pm on March 10, 2012 Permalink | Reply
    Tags: asiago, , ,   

    Asiago Mushrooms 

    I regularly read fellow food bloggers websites and recently a posting by A Recipe for a Day caught my eye. Because I am reading a book which talks about eating smaller portions of meat and embracing veggies more, I am always open to veggie recipes. Nancy, the writer of A Recipe for a Day, posted a Panko Mushroom recipe. I immediately wanted to try it, since mushrooms are on the top of my veggie list for their meatiness and flavor. But, her recipe fries the mushrooms, and while the mushrooms look delectable, I know I cannot take in those additional calories and fat.  When I asked her if baking might work, she suggested I give it a try. Well, here are my successful, delicious results. I also added Asiago cheese, chives, white pepper, and garlic salt to my version. The moment I tasted the mushrooms, these instantly became a favorite.

    Ingredients

    spray canola oil
    2 eggs, beaten
    1 1/2 cups panko bread crumbs
    1 Tbsp fresh chives, finely chopped
    2 Tbsp Asiago cheese, finely grated
    12 large mushrooms, cleaned and stems discarded
    1 tsp white pepper
    1 tsp garlic salt

    Preparation

    Preheat oven to 350° F. Spray a baking sheet with canola oil.

    In a bowl, beat eggs and set aside. In another bowl, mix bread crumbs, chives and cheese.

    Dip mushrooms into the egg, and then dip into the bread crumb mixture. Lightly pat the bread crumb mixture onto the mushrooms.

    Place breaded mushrooms onto baking sheet. Lightly spray the tops with canola oil.  Place in the oven and bake for 25 minutes or until bread crumbs are golden brown.

    Remove from the oven and while hot, sprinkle the mushrooms with white pepper and garlic salt.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (5 ounces).
    Calories 229.61

    % Daily Value
    Calories From Fat  54.03  24%
    Total Fat 6.08g  9%
    Saturated Fat 1.98g  10%

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  • The Low Fat Chick 8:20 pm on March 7, 2012 Permalink | Reply
    Tags: asiago, , , , ,   

    Sweet Bruschetta 

    For the first time, in two weeks I travel to Rome, Italy! I am so estactic, as I always enjoy being in Europe and cannot wait to go back. To celebrate my upcoming voyage, I have been making Italian dishes this week. I first made Smoked Mozzarella and Bacon Pizza, which was amazing with the Asiago cheese on top.  Now, I am in appetizer mode and made my own bruschetta, topped with a sweet, fresh tomato sauce complimented with a subtle hint of spice. This is so tasty with ricotta layered in. Making the topping is a little effort, but so worth it. This is a favorite of mine now.

    Ingredients

    Tomato Sauce

    1 1/2 lb roma tomatoes
    2 Tbsp extra virgin olive oil
    1/2 large onion, diced
    2 large garlic cloves, minced
    1/2 cup zucchini, shredded
    1/2 tsp salt
    1/4 tsp black pepper
    1/4 tsp red pepper flakes
    2 tsp fresh oregano, chopped
    1 Tbsp sugar
    1/2 cup fresh basil leaves, chopped

    Bread

    12 slices of Italian baguette
    3 large garlic cloves
    2 Tbsp extra virgin olive oil
    1/4 cup ricotta cheese, part skim
    1/2 tsp pepper
    1/2 cup asiago cheese, freshly grated
    12 large basil leaves


    Preparation

    Tomato Sauce

    Cut a cross in the base end of each tomato, then plunge into a bowl of boiling water. Leave in water for 30 seconds to 1 minute. Lift tomatoes out with a slotted spoon and drop into a bowl of cold water.

    Drain tomatoes. Remove the skins from the tomatoes and place on a cutting board. Cut into quarters, then eighths, and chop as finely as possible.

    Heat oil on medium heat in a large sauce pan. Add onion and garlic. Cook gently for 3 minutes, stirring occasionally, until softened and lightly colored.

    Add tomatoes to the sauce pan. Lightly squeeze the juice out of the shredded zucchini, and add to the tomatoes. Season with salt, black pepper, red pepper flakes, oregano, sugar, and basil. Gently stir.

    Bring to a simmer and turn the heat down to low and cover. Cook, stirring occasionally, for 30 minutes.

    Bread

    Turn the broiler on high.

    Rub each slice of baguette with garlic cloves. Drizzle olive oil over each slice.

    Place baguette slices on a baking sheet lined with foil. Broil for 1 minute till edges are lightly browned. Be careful not to burn the bread.

    Remove baking sheet from broiler and top baguette slices with ricotta, salt, pepper, tomato sauce, and cheese.

    Place in broiler for 30 seconds to melt the cheese.

    Serve with a basil leaf topping each slice.

    Nutrition Facts

    Servings: 4  (3 slices per serving)
    Serving size: 1/4 of recipe (12.6 ounces).
    Calories 457.85

    % Daily Value
    Calories From Fat  210.19  46%
    Total Fat 23.81g  37%
    Saturated Fat 7.25g  36%

     
  • The Low Fat Chick 2:01 pm on March 4, 2012 Permalink | Reply
    Tags: asiago, , , , ,   

    Smoked Mozzarella and Bacon Pizza 

    Pizza is my favorite dish in the world, but I know the way we, Americans, serve pizza (chain-restaurant style) is full of too much bread and cheese. As a result, I often make fresh thin crust pizzas at home. This pizza has flavorful bacon with two types of cheeses. I know, you probably ask, how can bacon and cheese be low fat? It is all about portion control. Instead of quantity, go for quality of ingredients in smaller amounts to get the best of flavors.  Smoked bacon, smoked mozzarella, and aged Asiago, complimented with fresh garlic, oregano, and basil, make this pizza so rich in flavor but lower in calories. This is a major favorite of mine. Enjoy!

    Ingredients

    1/4 cup wheat flour
    8 oz wheat pizza dough
    1 Tbsp cornmeal
    2 tsp extra virgin olive oil
    2 oz smoked mozzarella, freshly shredded
    3 oz smoked uncured bacon, diced
    2 oz Asiago cheese, freshly grated
    2 large garlic cloves, minced
    1 tsp fresh oregano, finely chopped
    1/4 tsp black pepper
    6 large basil leaves

    Preparation

    Sprinkle flour onto a large cutting board. Roll dough sprinkled with flour into a 10 to 11-inch-diameter circle.

    Preheat oven to 425°F. Sprinkle cornmeal over pizza pan. Transfer dough to pan.

    Drizzle oil over dough. Take the back of a spoon and gently spread out oil evenly over dough.

    Evenly sprinkle mozzarella over dough. Arrange the bacon in a single layer over cheese.

    Evenly sprinkle Asiago cheese, garlic and oregano over bacon.

    Season with pepper and arrange basil leaves on top.

    Bake for 12 to 15 minutes, until the crust is crisp and the cheese is melted on top.

    Cut into 8 wedges and serve immediately.

    Nutrition Facts

    Servings: 8
    Serving size: 1/8 of recipe (2.1 ounces).
    Calories 189.19

    % Daily Value
    Calories From Fat  93.55  49%
    Total Fat 10.49g  16%
    Saturated Fat  4.21g  21%

     
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