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These are the featured recipes for the 2011 Hearts 'N' Motion event, prepared for attendees by students enrolled in the culinary arts department at the Dothan Technology Center. Click here for even more great tasting, heart healthy recipes.
Makes: 4 side-dish servings
Prep: 10 minutes
Cook: 10 minutes
Ingredients
• 6 ounces dried farfalle (bow-tie pasta)
• 1 tablespoo nolive oil
• 1 medium onion, chopped
• 1 cup sliced portobello or other fresh mushrooms
• 2 cloves garlic, minced
• 4 cups thinly sliced fresh spinach
• 1 teaspoon Italian Seasoning
• 1/8 teaspoon pepper
• 2 tablespoons shredded Parmesan cheese
Directions
Cook farfalle according to package directions. Drain well.
Meanwhile, in a large skillet, heat oil over medium heat. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese. Makes 4 side-dish servings.
Makes: 6 servings
Prep: 20 minutes
Cook: 20 minutes
Ingredients
• 1 large onion, chopped (1 cup)
• 1 medium red sweet pepper, chopped (3/4 cup)
• 3 cloves garlic, minced
• 2 teaspoons olive oil
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 14-ounce can reduced-sodium chicken broth
• 1 1/2 cups water
• 2 15-ounce cans garbanzo beans, rinsed and drained
• 1 10-ounce package frozen whole kernel corn (2 cups)
• 2 medium tomatoes, chopped (2 cups)
• 2 tablespoons snipped fresh cilantro
Directions
In a 3- to 4-quart saucepan or Dutch oven cook onion, sweet pepper, and garlic in hot oil over medium-high heat about 4 minutes or until onion is tender, stirring occasionally. Stir in cumin, paprika, and cayenne pepper; cook and stir for 1 minute.
Carefully add the chicken broth, water, beans, corn, and tomatoes. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Ladle into serving bowls. Sprinkle with cilantro.
Description
This crunchy combination of spring greens, baby spinach, red cabbage, and snow peas is powered up with salmon and topped with a sweet apricot-ginger vinaigrette.
Ingredients
Apricot-Ginger Vinaigrette
1/4 cup all-fruit apricot spread
1/4 cup fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon sugar
2 teaspoons grated peeled gingerroot
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
Salad
4 cups mixed salad greens (spring mix preferred), torn into bite-size pieces
2 cups baby spinach leaves
1 cup shredded red cabbage
1 cup fresh or frozen snow peas, thawed if frozen, trimmed and halved diagonally
1 7.1-ounce vacuum-sealed pouch pink salmon
Cooking Instructions
In a food processor or blender, process the vinaigrette ingredients until smooth.
Put the salad ingredients except the salmon on a serving platter. Pour the dressing over the salad. Toss gently. Crumble the salmon on top. Serve immediately for peak flavors and texture.
• Serves: 8
• Baking Time: 30-35 minutes
Recipe courtesy David Hagedorn
Ingredients
Cooking spray
Juice of one lemon
5-6 fresh pears, the riper the better
1 cup dried cherries
Zest of one lemon
1/2 cup pear juice (may substitute apple juice)
2 tablespoons honey
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 tablespoon flour
Ingredients for the topping
1 cup vanilla granola
3 tablespoons flour
1/2 cup brown sugar
1/4 cup sliced almonds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup trans fat free margarine spread
Cooking Instructions
Preheat the oven to 375°F. Lightly spray a 9-inch baking dish with cooking spray. Line a rimmed baking sheet with aluminum foil and set aside. Fill a large bowl halfway with cold water and the juice of one lemon. Cut the stems off the pears and peel them, placing each one in the acidulated water as you do so. Then, half, core and seed the pears and cut them into inch-thick lengthwise slices or chunks, returning each sliced pear to the lemon water until the job is completed. Drain the cut pears in a colander and return them to the mixing bowl. Add the cherries, lemon zest, pear or apple juice, honey, flavorings, spices, and one tablespoon of flour to the fruit and stir to mix everything well. Let the fruit macerate for 15 minutes; then place it in the prepared baking dish.
Make the topping. Place the granola, flour, brown sugar, almonds, and spices in a large mixing bowl and toss them together lightly. Add the margarine spread and use your hands to work the spread into the dry ingredients until blended but crumbly. Spread the topping over the pears. Place the dish on the foil-lined baking sheet and bake the crumble for 30-35 minutes, until the top is golden brown and the juices are bubbling and translucent. Serve warm.
Note: This is a good way to “sneak” heart-healthy whole grains and nuts into the diet via an irresistible dessert.
A spicy kick makes these spiced walnuts a perfect pre-dinner nibble with drinks. Prepare them a day ahead if you can, as the flavors blend and mellow overnight.
• Servings: 8
• Prep Time: 15m
• Cook Time: 18m
Ingredients
1 egg white
1 1/2 tsps garlic salt
1 1/2 tsps mixed dried herbs
1 tsp ground cayenne pepper
1 tsp paprika
2 cups California walnut halves and pieces
Directions
1. Preheat oven to 350°F. Coat a large, shallow baking pan with nonstick cooking spray.
2. In a large bowl, mix egg white, garlic salt, dried herbs, cayenne pepper and paprika with a whisk or fork until blended.
3. Add California walnut halves and pieces and toss until they are evenly coated, then spread in the prepared baking pan. Bake 16-18 minutes, stirring once after about 8 minutes, until the walnuts look dry and toasted. Remove from the oven and cool completely.
4. Store in an airtight container. Makes 2 cups.
This one from Mr. Food
Serves 6
Ingredients:
1 cup bulgar wheat
2 cups hot water
1 tablespoon olive oil
1/3 cup fresh lemon juice
1 teaspoon minced garlic
2 tablespoons fresh chopped mint
1 teaspoon salt
¼ teaspoon red pepper
1 medium-sized ripe tomato, finely chopped
½ of a small cucumber, finely chopped
6 scallions, chopped
2 cups coarsely chopped fresh parsley
Instructions:
1. In a large bowl, combine the bulgar wheat and water and allow to stand 20-30 minutes, or until all water is absorbed.
2. Add the oil, lemon juice, garlic, mint, salt and pepper; mix until thoroughly combined
3. Add the remaining ingredients and toss until blended, Cover and chill for at least 1 hour before serving.
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