Tuesday, April 6, 2010

Going Green-Organinc Food Recipes

Creamy White Polenta with Mushrooms and Mascarpone
3 chicken breasts
1 pound of pre-cooked polenta
1 lb assorted fresh mushrooms such as baby bella, white, portabella and shiitake
3 tablespoons extra-virgin olive oil
1 garlic clove, smashed
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons cold unsalted butter
1 1/2 tablespoons fresh lemon juice
1/2 cup heavy cream
1 tablespoon chopped fresh flat-leaf parsley
4 tablespoons fresh, finely grated Parmigiano-Reggiano
1/2 cup mascarpone cream cheese

Cut chicken beast into thin strips and sauté in olive oil until done and set aside. (For faster preparation, precook chicken the night before and refrigerate.) Preheat oven to 350 degrees Fahrenheit. Slice polenta into 1/2-inch slices and place on a baking sheet and bake for 10-15 minutes. Coarsely chop mushrooms. Heat oil in a 10-inch heavy skillet over moderately high heat until hot. Sauté mushrooms, garlic, salt, and pepper in oil, stirring occasionally until mushrooms are golden, about 6 to 8 minutes. Add butter, lemon juice, and parsley and heat until butter melts and liquid forms a sauce. Slowly stir in cream and mascarpone and heat until sauce is warm and creamy. Remove from heat. Place a few slices of polenta on each plate and top with mushrooms, chicken and sauce. Serve immediately, sprinkled with Parmigiano-Reggiano.

Tomato Basil Brushetta
24 slices (1/2 inch thick) baguette (about 8 oz)
1 to 2 tablespoons olive oil
2 large cloves of garlic
1 can (14.5 oz) organic diced tomatoes, drained thoroughly
2 ripe, red organic tomatoes
3/4 cup fresh mozzerlla cheese, chopped
2 tablespoons chopped fresh basil leaves
1/4 teaspoon coarse sea salt
1/4 teaspoon pepper

Slice baguette in long diagonal slices. Heat oven to 425°F. Place bread slices on ungreased cookie sheet, and brush with olive oil. Bake 4 to 5 minutes or until very light golden brown. Cool 5 minutes. While bread is baking, stir together all remaining ingredients except garlic. Cut garlic cloves in half. Rub cut sides of garlic over toasted bread slices. Spoon mixture onto bread slices. Serve immediately.