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posted: 8/29/2017 6:00 AM

Recipes from Barb Hartwig

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  • Cook of the Week Barbara Hartwig of Deerfield cooks often with fresh vegetables in such dishes as her homemade veggie frittata and pizza.

      Cook of the Week Barbara Hartwig of Deerfield cooks often with fresh vegetables in such dishes as her homemade veggie frittata and pizza.
    Joe Lewnard | Staff Photographer

 

Vegetable Frittata

4 large eggs

4 large egg whites

2 tablespoons fat-free milk

¾ teaspoon salt

¼ teaspoon pepper

2 tablespoons olive oil

½ small red onion, finely chopped

1 garlic clove, minced

1 red bell pepper diced

¼ pound green beans, trimmed and cut into ¼ pieces

1 small tomato chopped

½ cup fresh or frozen corn kernels

1 tablespoon finely chopped fresh basil

Preheat oven to 375 degrees. Whisk together eggs, egg whites, milk, ¼ teaspoon of salt and pepper into medium bowl. Heat oil in a 10-inch, ovenproof skillet. Add onion and garlic and cook until softened, about 3 minutes. Add bell pepper, green beans, stirring occasionally until softened, about 3 minutes. Add tomato, black pepper and cook for 2 minutes. Spread vegetables evenly in the skillet. Pour egg mixture into a skillet evenly. Reduce heat to low, cook until edges set, about 4 minutes. Transfer skillet to oven and bake until center is set -- about 15 minutes. Sprinkle frittata with basil.

Summer Fruit Crisp

1 teaspoon unsalted butter

1 pound quartered strawberries

1½ cups raspberries

1½ cups blackberries

1 tablespoon packed brown sugar

½ teaspoon vanilla extract

¾ cup low-fat granola

1½ cups vanilla frozen yogurt

Melt butter in large skillet over medium-high heat. Add strawberries, half the raspberries, half the blackberries, sugar and vanilla. Cook for 4 minutes until fruit softens. Stir in remaining berries, cook for one minute. Divide berry mixture evenly between 6 bowls, top evenly, with granola and frozen yogurt.

Grilled Stuffed Portobellos

¾ cups chopped plum tomatoes

¼ cup shredded part-skim mozzarella

1 teaspoon olive oil

½ teaspoon chopped fresh rosemary (or 1/8 dried)

1/8 teaspoon pepper

1 garlic clove

4, 5-inch portobello mushroom caps

2 tablespoons fresh lemon juice

2 tablespoons low-sodium soy sauce

Cooking spray

2 teaspoons minced fresh parsley

Prepare grill by spraying grill with oil. Combine tomato, cheese, ½ teaspoon oil, rosemary, salt and pepper and garlic in small bowl. Use a spoon to remove gills and cut stems from mushroom caps, discard. Combine ½ teaspoon oil, lemon juice, and soy sauce in a small bowl. Brush this mixture over both sides of caps. Place mushroom caps, stem side down -- grill for 5 minutes on each side. Spoon ¼ cup tomato mixture onto each cap, cover and grill for 3 minutes until cheese is melted. Sprinkle with parsley.

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