Bethenny Frankel has a taste for cooking AND the spotlight.
And the breakout star of the hit reality series, "Real Housewives of New York" is a bona-fide foodie.
Her latest cookbook is "The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life."
And on The Early Show Saturday Edition," Frankel took on a new role - as our Chef on a Shoestring.
She accepted our challenge of preparing a three course, healthy, delicious meal for four on our paltry budget of $40.
Not only that - all our "shoestring" chefs are automatically entered in our "How Low Can You Go?" competition, in which the one with the lowest ingredients costs is invited back to whip up our special, year-end holiday feast.
Frankel's menu on Saturday included a simple arugula salad, pesto lasagna, and a chocolate cake so moist, some question whether it's as healthy as she claims! It has a peanut butter glaze.
The ever-outspoken Frankel has always had a passion for cooking and, according to her official Web site, "a knack for making healthy food taste delicious. That knack, which started out as a hobby and was enhanced with formal training, has elevated her to national prominence as a celebrated natural food chef."
"Early Show" recipes galore!
Arugula: Also known as Italian cress, rocket, rugula and rucola, arugula is a bitterish, aromatic salad green with a peppery mustard flavor. Though it has long been extremely popular with Italians, American palates often find its flavor too assertive. Arugula (which resembles radish leaves) can be found in specialty produce markets and in most supermarkets. It's sold in small bunches with roots attached. The leaves should be bright green and fresh looking. Arugula is very perishable and should be tightly wrapped in a plastic bag and refrigerated for no more than 2 days. Its leaves hold a tremendous amount of grit and must be thoroughly washed just before serving. Arugula makes a lively addition to salads, soups and sautéed vegetable dishes. It's a rich source of iron as well as vitamins A & C. (Source: Food Lover's Companion)
Pesto: Italian for "pounded," pesto is an uncooked sauce made with fresh basil, garlic, pine nuts, parmesan or pecorino cheese and olive oil. The ingredients can either be crushed with mortar and pestle or finely chopped with a food processor. This classic, fresh-tasting sauce originated in Genoa, Italy, and although used on a variety of dishes, it is a favorite with pasta. Now there are "pestos" made from a myriad of other ingredients from cilantro to mint. (Source: Food Lover's Companion)
Lasagna: A wide, flat noodle, sometimes with ruffled edges. Lasagna is a dish made by layering boiled lasagna noodles with various cheeses (usually including mozzarella) with the cook's choice of sauce, the most common being tomato, meat of béchamel. This dish is then baked until bubbly and golden brown. (Source: Food Lover's Companion)
Oat Flour: Made from grouts that have been ground into powder. It contains no gluten, however, so - for baked goods that need to rise, like yeast breads - must be combined with a flour that does. (Source: Food Lover's Companion)
Arugula Salad with Simple Dressing
I think this easy, colorful salad is the world's perfect dish. Because the arugula is so flavorful, it only needs a simple dressing. I love arugula, but use any leafy green you love. Always lightly salt your salad greens.
Serves 2 as an entrée, 4 as a side salad
6 cups arugula (I like baby arugula for this salad)
1 ear raw corn kernels (yes, raw-you will become addicted to the sweet flavor)
1 avocado, halved, pitted, scored into cubes, and removed with a spoon
2/3 cup pear tomatoes cut in half (or use cherry or grape tomatoes)
Salt and pepper to taste
Fresh basil cut in thin strips, for garnish
Arrange the arugula on a platter. Sprinkle the corn on top, then arrange the avocado pieces and tomatoes over the corn. Season with salt and pepper and drizzle the Simple Dressing (see following recipe) over the salad. Garnish with basil.
This recipe looks too simple, but trust this dressing. Some of the best things are amazingly simple. The first time I dressed a salad with lemon juice, olive oil, salt, and pepper, it was a revelation.
Juice from 1 small lemon
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Whisk all of the ingredients together in a bowl and taste. If the dressing is too puckery for you, add a drizzle of honey.
Pesto Vegetarian Lasagna
8 ounces whole-wheat lasagna noodles
1/3 cup packaged pesto
15 ounces part-skim ricotta cheese
4 ounces shredded part-skim mozzarella cheese
1/3 cup chopped fresh basil
¼ cup toasted pine nuts (toast gently in a dry skillet until golden)
1. Preheat the oven to 350°F. Cook the lasagna noodles according to the package directions (or use no-boil noodles). Set aside.
2. In a bowl combine the ricotta, basil, and pine nuts. Set aside.
3. Spray an 11 1/2 X 3 7-inch baking pan with cooking spray (or any other pan that fits the lasagna noodles you have- this was the size that my recipe tester used). Spread one-third of the pesto in the bottom of the pan. Cover with half the noodles. Spread half the herb-ricotta mixture over the noodles. Repeat with another one-third of the pesto, the remaining noodles, the remaining herb-ricotta mixture, then cover the whole thing with the remaining pesto. Sprinkle the mozzarella over the top.
4. Bake for 30 minutes, or until heated through and bubbling. Let sit for about 15 minutes before cutting and serving.
For Bethenny's scrumptious chocolate cake recipe, head for Page 2.
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