Two Dishes (that were) in the Making
Adapted from Polenta by Brigit Legere Binns and Whfoods.com
• ½ cup polenta
• 1 ½ cups water
• 2 tsp fresh rosemary, chopped
• 2 tbsp veggie broth
• 1 1/2 cup mushrooms
• 1 small onion, sliced into half-rings
• 10 black olives, sliced
• ¼ cup reduced fat blue or feta cheese
• 1 tbsp fresh rosemary, chopped
• 1 tbsp sun dried tomatoes
1. Bring the water, lightly salted, to a boil in a medium pot. Slowly pour in the polenta, stirring with a wooden spoon. Add the 2 tsp rosemary, and continue stirring for 20 minutes, or until the spoon can stand up for a couple of seconds by itself.
2. Preheat oven to 350.
3. Pour polenta into a pizza pan, and spread as thin as possible.
4. Bake polenta in the oven for about 20 minutes, until it begins to brown. Remove and set aside.
5. Meanwhile, heat the broth in a frying pan coated with non-stick spray over medium heat. Add the onions, cook for 4 minutes, and then add the mushrooms. Continue cooking until tender, and remove from heat.
6. Top the polenta with mushrooms, onions, olives, cheese, tomatoes, and 1 tbsp rosemary, and bake in the oven for 10-12 minutes, until the cheese is melted and toppings are done as desired.
Adapted from Better Homes and Gardens
• 1 tbsp soy sauce
• 2 tbsp teriyaki sauce
• 1 tbsp mirin
• 1 tsp corn starch
• 2 tbsp broth
• 1 small onion, sliced
• 2 cloves garlic
• 1 lb green beans
• ¼ cup chopped red bell pepper
• ½ lb mushrooms, sliced
• Pepper, to taste
• ¼ cup cashews
1. Mix together the soy sauce, teryaki sauce, mirin, and cornstarch. Set aside.
2. Heat the broth in a wok coated with nonstick spray over medium high heat. Saute the onion and garlic for 2 minutes, and then add the green beans. After two more minutes add the bell pepper and mushrooms. When the mushrooms have begun to soften, add the sauce, and cook until all the vegetables are tender. Stir in the cashews, season with pepper, and serve.