Recipes | Mom Dishes It Out

Whole-Wheat Orzo with Mushrooms and Onions

By Laura Cipullo, RD, CDE on June 17, 2013 | Be first to Comment

INGREDIENTS 1 box of whole-wheat orzo 1 lb mushrooms, slices Lipton onion soup mix 1 medium Vidalia onion 1/3 of olive oil Fresh ground Pepper DIRECTIONS Cook orzo as per directions on box. Chop Vidalia onion and slice mushrooms. Sautee chopped onions and slice mushrooms with 1 tsp of olive oil. Meanwhile, drain orzo and add the 1/3 cup of olive oil. Mix everything together in a bowl. In the bowl, add the Lipton onion soup mix. Mix thoroughly. [...]

Lemon & Olive Oil Polenta Cake

By Laura Cipullo, RD, CDE on June 10, 2013 | Be first to Comment

INGREDIENTS 1 ¼ cup polenta, dry ½ cup ground almond flour (Another healthy option is to grind whole unsalted almonds yourself) ½ tsp salt 1 ½ tsp baking powder 3 eggs, (at room temperature) 3/4 cup light brown sugar 1/3 cup olive oil 2 large lemons, zested and juiced 1 tsp vanilla extract Optional garnish: thinly sliced lemon wedges, plain non-fat Greek yogurt or dust lightly with powdered sugar Special Equipment: One 24′ cm loose bottom cake pan and help from [...]

Orecchiette with Roasted Peppers, Arugula, and Tomatoes

By Laura Cipullo, RD, CDE on June 3, 2013

Adapted from Cooking Light INGREDIENTS 1 orange bell pepper 1 yellow bell pepper 8 ounces uncooked orecchiette pasta 1 teaspoon olive oil 1 teaspoon minced garlic, divided 8 ounces cherry tomatoes, halved 3 tablespoons champagne or white wine vinegar 2 tablespoons olive oil 1 1/2 teaspoons sugar 3/4 teaspoon salt 1/4 teaspoon dried herbes de Provence 1/4 teaspoon freshly ground black pepper 3 cups loosely packed arugula 1/2 cup (about 2 ounces) shaved fresh Parmesan cheese METHOD Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides [...]

Fresh Salmon-Cilantro Burgers & Grilled Peaches with Amaretto-Pecan Caramel Sauce

By Laura Cipullo, RD, CDE on May 27, 2013

Mom Dishes It Out is excited to announce our new association with Cooking Light! Like MDIO, Cooking Light shares recipes and is focused on experiences that help build family and community. In honor of Memorial Day, fire up your grills because we'll be sharing with you two recipes adapted from Cooking Light!

Marinaded Eggplant

By Laura Cipullo, RD, CDE on May 20, 2013

Ingredients: 1 small eggplant, sliced 2 tbsp olive oil 1/2 tsp sea salt Marinade: 2 tbsp olive oil 2 tbsp red wine vinegar 1/2 tsp fresh ground black pepper 1 tsp sugar 2 sprigs fresh rosemary Directions: In a large bowl, toss eggplant slices, olive oil and salt. Bake at 350 degrees for 25-30 minutes. Meanwhile, combine marinade ingredients in a small bowl and whisk. Remove eggplant from oven and allow to cool. Toss pour marinade and eggplant slices into [...]

Vegan Blueberry-Banana Muffins

By Laura Cipullo, RD, CDE on May 6, 2013

In general, many pastries, muffins and baked goods contain eggs or dairy products. So when people hear the word “vegan,” often they’re not sure what to expect. When it comes to baking, the appropriate type of ingredients and proportions are key to creating a delicious baked good. This recipe uses applesauce to substitute for eggs, and vegan butter was used instead of regular butter. By cutting the amount of butter and sugar used in a typical recipe, this muffin recipe [...]

Gluten-Free Lemon Meringue Pie

By Laura Cipullo, RD, CDE on April 29, 2013

Meringue Pie Crust (one 9-inch crust) 2 large egg whites ¼ teaspoon cream of tartar 1/8 tsp teaspoon salt ½ cup granulated sugar ½ teaspoon vanilla extract METHOD Preheat oven to 325 degrees. Spray a 9-inch pie pan with cooking spray. In the bowl of an electric mixer, fitted with a whisk attachment beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add the sugar and continue to beat until the mixture is very stiff [...]