Monday, December 31, 2007
Butterscotch budino with caramel sauceTotal time: About 45 minutesServings: 10Note: Adapted from Nancy Silverton and pastry chef Dahlia Narvaez of Pizzeria Mozza. (For the recipe for the cookies shown, go to latimes.com/food.)Butterscotch budino3 cups heavy cream1 1/2 cups milk1 cup plus 2 tablespoons dark brown sugar1 1/2 teaspoons kosher salt1 egg3 egg yolks5 tablespoons cornstarch5 tablespoons butter1 1/2 tablespoons dark rum1. In a large bowl, combine the cream and milk and set aside.2. In a large heavy-bottomed pot, combine the brown sugar, one-half cup water and salt over medium-high heat. Cook to a smoking, dark caramel, about 10 to 12 minutes. Sugar will smell caramelized and nutty and turn a deep brown.3. Immediately whisk the cream mixture carefully into the caramel to stop the cooking (the mixture will steam and the sugar will seize). Bring the mixture to a boil and reduce the heat to medium.4. In a medium bowl, whisk together the egg, egg yolks and cornstarch. Temper the hot caramel cream into the egg mixture by adding a cupful of caramel at a time, whisking constantly, until half is incorporated. Pour the egg mixture back into remaining caramel, stirring constantly with a whisk until the custard is very thick and the corn starch is cooked out, about 2 minutes.5. Remove the custard from the heat and whisk in the butter and rum.6. Pass the custard through a fine mesh strainer to remove any lumps and divide among 10 (6-ounce) ramekins leaving one-half inch at the top. Cover with plastic wrap and chill several hours or up to three days.Caramel sauce and assembly1/2 cup heavy cream1/8 vanilla bean, scraped2 tablespoons butter2 tablespoons corn syrup1/2 cup sugar1 1/4 teaspoons fleur de sel1/4 cup whipping cream3/4 cup creme fraiche1. In a medium saucepan, heat the cream and vanilla over medium heat, until simmering, about three minutes. Add the butter, turn off the heat and set aside.2. In a large heavy-bottomed saucepan, combine the corn syrup and sugar. Add enough water to make a wet sandy texture, about one-fourth cup. Cook over medium-high heat, swirling the pan just slightly to gauge the caramelization, until the sugar becomes a medium amber color, about 10 minutes.3. Remove the caramel from heat, carefully whisk the cream mixture into the caramel (be very careful -- it will steam and bubble). Whisk to combine. Place the pan in a large bowl of ice water to cool.4. In a chilled bowl with a wire whisk, beat the whipping cream until it begins to thicken. Add the creme fraiche; whip until thick and fluffy.5. Before serving, warm the sauce over medium heat. Spoon one tablespoon on each budino, sprinkle with one-eighth teaspoon fleur de sel and add a dollop of cream topping.Each serving with 1 tablespoon cream topping: 549 calories; 4 grams protein; 42 grams carbohydrates; 0 fiber; 41 grams fat; 25 grams saturated fat; 209 mg. cholesterol; 510 mg. sodium.
Sunday, October 21, 2007
Salt and pepper
3 tablespoons extra virgin olive oil
1 tablespoon chopped garlic
1/4 cup sliced shallots
1/4 teaspoon crushed red pepper flakes, or to taste
2 cups chopped tomatoes
1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
1/2 pound cut pasta, like ziti or penne
Freshly chopped parsley or Parmesan for garnish.
1. Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
2. When squash is tender — about 10 minutes for shreds, 15 or so for small cubes — cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.
Yield: 4 servings.
Monday, September 17, 2007
Sunday, September 09, 2007
- 3 cups red seedles grapes, chopped
- 2 avocados diced
- 1/2 sweet red pepper, diced
- 1/3 cup sweet onion, diced
- 1 Anaheim pepper, diced
- 3 tblspn cilantro, chopped
- juice from one lime
- 1 clove garlic, minced
- Salt and pepper, to taste
- Bean sprouts, to garnish
Remove and serve, topping with aforementioned bean sprouts.
from whole foods
This delectable salad proves that fresh, high quality ingredients taste superb with little adornment. Halved grape tomatoes and diced avocado join onion, parsley, cilantro, lemon juice, extra virgin olive oil and sea salt in this perfect side dish or simple appetizer with tortilla chips. Can be prepared up to four hours ahead of serving, making it convenient for those summer days when you're constantly on the go.
- 1 pint grape tomatoes, halved
- 1/4 white onion, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 cup fresh parsley or cilantro, or mixture of both
- 2 avocados, diced
- High quality sea salt, such as Fleur de Sal
In a non-reactive glass bowl toss together the tomatoes, onion, olive oil, lemon juice and parsley or cilantro. Add the avocado and lightly toss. Season to taste with sea salt. Chill if not serving immediately.
Per serving (212g-wt.): 190 calories (140 from fat), 16g total fat, 2.5g saturated fat, 3g protein, 13g total carbohydrate (7g dietary fiber, 4g sugar), 0mg cholesterol, 210mg sodium
Monday, August 13, 2007
2 1/2 cups 1% lowfat milk
1 14 oz. can Borden's fat free
sweetened condensed milk
2 egg yolks
2 teaspoons vanilla
3 cups bananas, sliced ripe(3 large), divided
45 reduced fat vanilla wafers
4 egg whites, at room temperature
1/4 cup sugar
1. Preheat oven to 325°.
2. Combine flour and salt in a medium nonstick saucepan. Gradually add milks and egg yolks; stir well. Cook over medium heat 8-10 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.
3. Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon 1/3 of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish; pushing cookies into pudding.
4. Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325° for 25 minutes or until golden.
Note: Pudding will be a bit soupy when you first remove it from the oven. Let it cool at least an hour before serving.
Amount Per Serving: Calories 327 - Calories from Fat 29
Percent Total Calories From: Fat 9%, Protein 10%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 48mg, Sodium 190mg, Total Carbohydrate 66g, Dietary Fiber 0g, Protein 8g, Vitamin A 242 units, Vitamin C 7 units, Calcium 10 units, Iron 1 units
1 box sugar-free Jello instant banana cream pudding mix
1 1/2 cup fat-free milk
1 tub sugar-free Cool Whip, thawed
Optional: 4 oz container plain low-fat yogurt (about 1/2 cup)
1 box sugar-free vanilla wafers
4 medium, ripe bananas, sliced
1) Add pudding to cold milk and whisk for two minutes until thickened. Fold in yogurt (if using) and whipped topping.
2) In a medium bowl layer half of the wafers, then half of the sliced bananas, and finally cover all with half of the pudding. Repeat.
3) Cover with lid or plastic wrap and refrigerate at least two hours, or preferably overnight.
For those of you who are lactose intolerant and cannot enjoy this delicious dessert, feel free to substitute the ingredients to suit your needs. For example, you can use Lactaid skim milk instead of regular milk. You can also omit the yogurt because, remember, it is optional.
For the rest of the people enjoying your dessert who are not lactose-intolerant, the taste of this delicious healthy alternative to the traditional banana pudding will still be nearly the same. So if you want to work towards eating more healthy foods, then this dessert recipe might be a good choice for you. A healthy banana pudding recipe is a delightful taste bud teaser.
- 8 ounces sour cream
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (5 ounce) package instant vanilla pudding mix
- 2 cups whole milk
- 1 (16 ounce) package vanilla wafer cookies
- 4 bananas, peeled and sliced
- In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.
Sunday, July 22, 2007
1 Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus.
2 Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary with pasta cooking water.
3 Cut eight sea scallops into four horizontal slices each. Arrange on plates. Sprinkle with lime juice, salt and crushed chilies; serve after five minutes.
4 Open a can of white beans and combine with olive oil, salt, small or chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring, until the shrimp are done; garnish with more olive oil.
5 Put three pounds of washed mussels in a pot with half a cup of white wine, garlic cloves, basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread.
6 Heat a quarter-inch of olive oil in a skillet. Dredge flounder or sole fillets in flour and fry until crisp, about two minutes a side. Serve on sliced bread with tartar sauce.
7 Make pesto: put a couple of cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.
8 Put a few dozen washed littlenecks in a large, hot skillet with olive oil. When clams begin to open, add a tablespoon or two of chopped garlic. When most or all are opened, add parsley. Serve alone, with bread or over angel-hair pasta.
9 Pan-grill a skirt steak for three or four minutes a side. Sprinkle with salt and pepper, slice and serve over romaine or any other green salad, drizzled with olive oil and lemon.
10 Smear mackerel fillets with mustard, then sprinkle with chopped herbs (fresh tarragon is good), salt, pepper and bread crumbs. Bake in a 425-degree oven for about eight minutes.
11 Warm olive oil in a skillet with at least three cloves sliced garlic. When the garlic colors, add at least a teaspoon each of cumin and pimentón. A minute later, add a dozen or so shrimp, salt and pepper. Garnish with parsley, serve with lemon and bread.
12 Boil a lobster. Serve with lemon or melted butter.
13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.
14 Put a few slices of chopped prosciutto in a skillet with olive oil, a couple of cloves of crushed garlic and a bit of butter; a minute later, toss in about half a cup bread crumbs and red chili flakes to taste. Serve over pasta with chopped parsley.
15 Call it panini: Grilled cheese with prosciutto, tomatoes, thyme or basil leaves.
16 Slice or chop salami, corned beef or kielbasa and warm in a little oil; stir in eggs and scramble. Serve with mustard and rye bread.
17 Soak couscous in boiling water to cover until tender; top with sardines, tomatoes, parsley, olive oil and black pepper.18 Stir-fry a pound or so of ground meat or chopped fish mixed with chopped onions and seasoned with cumin or chili powder. Pile into taco shells or soft tacos, along with tomato, lettuce, canned beans, onion, cilantro and sour cream.
19 Chinese tomato and eggs: Cook minced garlic in peanut oil until blond; add chopped tomatoes then, a minute later, beaten eggs, along with salt and pepper. Scramble with a little soy sauce.
20 Cut eggplant into half-inch slices. Broil with lots of olive oil, turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds.
21 While pasta cooks, combine a couple cups chopped tomatoes, a teaspoon or more minced garlic, olive oil and 20 to 30 basil leaves. Toss with pasta, salt, pepper and Parmesan.
22 Make wraps of tuna, warm white beans, a drizzle of olive oil and lettuce and tomato.
23 The New York supper: Bagels, cream cheese, smoked salmon. Serve with tomatoes, watercress or arugula, and sliced red onion or shallot.
24 Dredge thinly sliced chicken breasts in flour or cornmeal; cook about two minutes a side in hot olive oil. Place on bread with lettuce, tomato and mayonnaise.
25 Upscale tuna salad: good canned tuna (packed in olive oil), capers, dill or parsley, lemon juice but no mayo. Use to stuff a tomato or two.
26 Cut Italian sausage into chunks and brown in a little olive oil; chop onions and bell peppers and add them to the pan. Cook until sausage is browned and peppers and onions tender. Serve in sandwiches.
27 Egg in a hole, glorified: Tear a hole in a piece of bread and fry in butter. Crack an egg into the hole. Deglaze pan with a little sherry vinegar mixed with water, and more butter; pour over egg.
28 New Joe’s Special, from San Francisco: Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring, until wilted. At the last minute, stir in two eggs, along with grated Parmesan and salt and pepper.
29 Chop prosciutto and crisp it in a skillet with olive oil; add chopped not-too-ripe figs. Serve over greens dressed with oil and vinegar; top all with crumbled blue cheese.
30 Quesadilla: Use a combination of cheeses, like Fontina mixed with grated pecorino. Put on half of a large flour tortilla with pickled jalapenos, chopped onion, shallot or scallion, chopped tomatoes and grated radish. Fold tortilla over and brown on both sides in butter or oil, until cheese is melted.
31 Fast chile rellenos: Drain canned whole green chilies. Make a slit in each and insert a piece of cheese. Dredge in flour and fry in a skillet, slit side up, until cheese melts.
32 Cobb-ish salad: Chop bacon and begin to brown it; cut boneless chicken into strips and cook it with bacon. Toss romaine and watercress or arugula with chopped tomatoes, avocado, onion and crumbled blue cheese. Add bacon and chicken. Dress with oil and vinegar.
33 Sauté 10 whole peeled garlic cloves in olive oil. Meanwhile, grate Pecorino, grind lots of black pepper, chop parsley and cook pasta. Toss all together, along with crushed dried chili flakes and salt.
34 Niçoise salad: Lightly steam haricot verts, green beans or asparagus. Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar.
35 Cold soba with dipping sauce: Cook soba noodles, then rinse in cold water until cool. Serve with a sauce of soy sauce and minced ginger diluted with mirin and/or dry sake.
36 Fried egg “saltimbocca”: Lay slices of prosciutto or ham in a buttered skillet. Fry eggs on top of ham; top with grated Parmesan.
37 Frisée aux lardons: Cook chunks of bacon in a skillet. Meanwhile, make six-minute or poached eggs and a frisée salad. Put eggs on top of salad along with bacon; deglaze pan with sherry vinegar and pour pan juices over all.
38 Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice, chopped onion, garlic, ginger, peas and two beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.
40 Put a large can of chickpeas and their liquid in a medium saucepan. Add some sherry, along with olive oil, plenty of minced garlic, smoked pimentón and chopped Spanish chorizo. Heat through.
41 Raita to the rescue: Broil any fish. Serve with a sauce of drained yogurt mixed with chopped cucumber, minced onion and cayenne.
42 Season boneless lamb steaks cut from the leg with sweet curry powder. Sear on both sides. Serve over greens, with lemon wedges.
43 Migas, with egg: Sauté chopped stale bread with olive oil, mushrooms, onions and spinach. Stir in a couple of eggs.
44 Migas, without egg: Sauté chopped stale bread with chopped Spanish chorizo, plenty of garlic and lots of olive oil. Finish with chopped parsley.
45 Sauté shredded zucchini in olive oil, adding garlic and chopped herbs. Serve over pasta.
46 Broil a few slices prosciutto until crisp; crumble and toss with parsley, Parmesan, olive oil and pasta.
47 Not exactly banh mi, but... Make sandwiches on crisp bread with liverwurst, ham, sliced half-sours, shredded carrots, cilantro sprigs and Vietnamese chili-garlic paste.
48 Not takeout: Stir-fry onions with cut-up broccoli. Add cubed tofu, chicken or shrimp, or sliced beef or pork, along with a tablespoon each minced garlic and ginger. When almost done, add half cup of water, two tablespoons soy sauce and plenty of black pepper. Heat through and serve over fresh Chinese noodles.
49 Sprinkle sole fillets with chopped parsley, garlic, salt and pepper; roll up, dip in flour, then beaten egg, then bread crumbs; cook in hot olive oil about three minutes a side. Serve with lemon wedges.
50 The Waldorf: Toast a handful of walnuts in a skillet. Chop an apple or pear; toss with greens, walnuts and a dressing made with olive oil, sherry vinegar, Dijon mustard and shallot. Top, if you like, with crumbled goat or blue cheese.
51 Put a stick of butter and a handful of pine nuts in a skillet. Cook over medium heat until both are brown. Toss with cooked pasta, grated Parmesan and black pepper.
52 Grill or sauté Italian sausage and serve over store-bought hummus, with lemon wedges.
53 Put a tablespoon of cream and a slice of tomato in each of several small ramekins. Top with an egg, then salt, pepper and grated Parmesan. Bake at 350 degrees until the eggs set. Serve with toast.
54 Brown small pork (or hot dog) chunks in a skillet. Add white beans, garlic, thyme and olive oil. Or add white beans and ketchup.
55 Dredge skate or flounder in flour and brown quickly in butter or oil. Deglaze pan with a couple of spoonfuls of capers and a lot of lemon juice or a little vinegar.
56 Make a fast tomato sauce of olive oil, chopped tomatoes and garlic. Poach eggs in the sauce, then top with Parmesan.
57 Dip pork cutlets in egg, then dredge heavily in panko; brown quickly on both sides. Serve over lettuce, with fresh lemon, or bottled Japanese curry sauce.
58 Cook chicken livers in butter or oil with garlic; do not overcook. Finish with parsley, lemon juice and coarse salt; serve over toast.
59 Brown bratwursts with cut-up apples. Serve with coleslaw.
60 Peel and thinly slice raw beets; cook in butter until soft. Take out of pan and quickly cook some shrimp in same pan. Deglaze pan with sherry vinegar, adding sauce to beets and shrimp. Garnish with dill.
61 Poach shrimp and plunge into ice water. Serve with cocktail sauce: one cup ketchup, one tablespoon vinegar, three tablespoons melted butter and lots of horseradish.
62 Southeast Asia steak salad: Pan- or oven-grill skirt or flank steak. Slice and serve on a pile of greens with a sauce of one tablespoon each of nam pla and lime juice, black pepper, a teaspoon each of sugar and garlic, crushed red chili flakes and Thai basil.
63 Miso steak: Coat beef tenderloin steaks (filet mignon) with a blend of miso and chili paste thinned with sake or white wine. Grill or broil about five minutes.
64 Pasta with fresh tomatoes: Cook chopped fresh tomatoes in butter or oil with garlic until tender, while pasta cooks. Combine and serve with grated Parmesan.
65 Sauté squid rings and tentacles in olive oil with salt and pepper and garlic; add chopped tomatoes. Cook until the tomatoes break down. Serve over pasta.
66 Salmon (or just about anything else) teriyaki: Sear salmon steaks on both sides for a couple of minutes; remove. To skillet, add a splash of water, sake, a little sugar and soy sauce; when mixture is thick, return steaks to pan and turn in sauce until done. Serve hot or at room temperature.
67 Rich vegetable soup: Cook asparagus tips and peeled stalks or most any other green vegetable in chicken stock with a little tarragon until tender; reserve a few tips and purée the rest with a little butter (cream or yogurt, too, if you like) adding enough stock to thin the purée. Garnish with the reserved tips. Serve hot or cold.
68 Brush portobello caps with olive oil; sprinkle with salt and pepper and broil until tender. Briefly sweat chopped onions, then scramble eggs with them. Put eggs in mushrooms.
69 Buy good blintzes. Brown them on both sides in butter. Serve with sour cream, apple sauce or both.
70 Sauté squid rings and tentacles in olive oil with salt and pepper. Make a sauce of minced garlic, smoked pimentón, mayo, lots of lemon juice and fresh parsley. Serve with a chopped salad of cucumber, tomato, lettuce, grated carrot and scallion, lightly dressed.
71 Press a lot of coarsely ground black pepper onto both sides of filet mignon or other steaks or chopped meat patties. Brown in butter in a skillet for two minutes a side. Remove steaks and add a splash of red wine, chopped shallots and a bit of tarragon to skillet. Reduce, then return steaks to pan, turning in the sauce for a minute or two.
72 World’s leading sandwich: prosciutto, tomato, butter or olive oil and a baguette.
73 Near instant mezze: Combine hummus on a plate with yogurt laced with chopped cucumbers and a bit of garlic, plus tomato, feta, white beans with olive oil and pita bread.
74 Canned sardines packed in olive oil on Triscuits, with mustard and Tabasco.
75 Boil-and-eat shrimp, cooked in water with Old Bay seasoning or a mixture of thyme, garlic, paprika, chopped onion, celery, chili, salt and pepper.
76 Make a thin plain omelet with two or three eggs. Sauté cubes of bacon or pancetta or strips of prosciutto until crisp. Cut up the omelet and use it and the meat to garnish a green salad dressed with olive oil and balsamic vinegar.
77 Sear corn kernels in olive oil with minced jalapeños and chopped onions; toss with cilantro, black beans, chopped tomatoes, chopped bell pepper and lime.
78 Cook shrimp in a skillet slowly (five minutes or so) to preserve their juices, with plenty of garlic and olive oil, until done; pour over watercress or arugula, with lemon, pepper and salt.
79 Liverwurst on good sourdough rye with scallions, tomato and wholegrain mustard.
80 Not-quite merguez: Ground lamb burgers seasoned with cumin, garlic, onion, salt and cayenne. Serve with couscous and green salad, along with bottled harissa.
81 Combine crab meat with mayo, Dijon mustard, chives and tarragon. Serve in a sandwich, with potato chips.
82 Combine canned tuna in olive oil, halved grape tomatoes, black olives, mint, lemon zest and red pepper flakes. Serve with pasta, thinning with olive oil or pasta cooking water as needed.
83 Pit and chop a cup or more of mixed olives. Combine with olive oil, a little minced garlic, red pepper flakes and chopped basil or parsley. Serve over pasta.
84 Cook chopped tomatillos with a little water or stock, cilantro and a little minced fresh chili; serve over grilled, broiled or sautéed chicken breasts, with corn tortillas.
85 A winning sandwich: bresaola or prosciutto, arugula, Parmesan, marinated artichoke hearts, tomato.
86 Smoked trout fillets served with lightly toasted almonds, shredded fennel, a drizzle of olive oil and a sprinkle of lemon.
87 Grated carrots topped with six-minute eggs (run under cold water until cool before peeling), olive oil and lemon juice.
88 Cut the top off four big tomatoes; scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.
89 Pasta frittata: Turn cooked pasta and a little garlic into an oiled or buttered skillet. Brown, pressing to create a cake. Flip, then top with three or four beaten eggs and loads of Parmesan. Brown other side and serve.
90 Thai-style beef: Thinly slice one and a half pounds of flank steak, pork shoulder or boneless chicken; heat peanut oil in a skillet, add meat and stir. A minute later, add a tablespoon minced garlic and some red chili flakes. Add 30 clean basil leaves, a quarter cup of water and a tablespoon or two of soy sauce or nam pla. Serve with lime juice and more chili flakes, over rice or salad.
91 Dredge calf’s liver in flour. Sear in olive oil or butter or a combination until crisp on both sides, adding salt and pepper as it cooks; it should be medium-rare. Garnish with parsley and lemon juice.
92 Rub not-too-thick pork or lamb chops with olive oil; sprinkle with salt and pepper plus sage or thyme. Broil about three minutes a side and drizzle with good balsamic vinegar.
93 Cut up Italian sausage into chunks and brown in a little olive oil until just about done. Dump in a lot of seedless grapes and, if you like, a little slivered garlic and chopped rosemary. Cook, stirring, until the grapes are hot. Serve with bread.
94 Ketchup-braised tofu: Dredge large tofu cubes in flour. Brown in oil; remove from skillet and wipe skillet clean. Add a little more oil, then a tablespoon minced garlic; 30 seconds later, add one and a half cups ketchup and the tofu. Cook until sauce bubbles and tofu is hot.
95 Veggie burger: Drain and pour a 14-ounce can of beans into a food processor with an onion, half a cup rolled oats, a tablespoon chili powder or other spice mix, an egg, salt and pepper. Process until mushy, then shape into burgers, adding a little liquid or oats as necessary. Cook in oil about three minutes a side and serve.
96 A Roman classic: In lots of olive oil, lightly cook lots of slivered garlic, with six or so anchovy fillets and a dried hot chili or two. Dress pasta with this.
97 So-called Fettuccine Alfredo: Heat several tablespoons of butter and about half a cup of cream in a large skillet just until the cream starts to simmer. Add slightly undercooked fresh pasta to the skillet, along with plenty of grated Parmesan. Cook over low heat, tossing, until pasta is tender and hot.
98 Rub flank steak or chuck with curry or chili powder before broiling or grilling, then slice thin across the grain.
99 Cook a couple of pounds of shrimp, shell on or off, in oil, with lots of chopped garlic. When they turn pink, remove; deglaze the pan with a half-cup or so of beer, along with a splash of Worcestershire sauce, cayenne, rosemary and a lump of butter. Serve with bread.
100 Cook red lentils in water with a little cumin and chopped bacon until soft. Top with poached or six-minute eggs (run under cold water until cool before peeling) and a little sherry vinegar.
101 Hot dogs on buns — with beans!Reader Submissions:
TEN MINUTE EASY SUPPER:
1 onion chopped or diced, 1 t. minced garlic, saute in 1 T. olive oil for 3 minutes, stirring
1 green zuchinni, sliced or diced
3 carrots, diced or sliced
3 stalks celery, diced or chopped
1 cup frozen or canned corn, drained
1 tube already cooked polenta, any type, diced
1 can chopped diced tomatoes or even 2 cups spaghetti sauce
Cook, stirring for 5 minutes. When comepletely hot, remove from stovetop
Cover with 1 cup grated cheese, any type!
Serve in bowls, there will not be any left….
Quick and the kids like it.
1. Boil up a pot of Angel Hair pasta.
2. 5 minutes before pasta is done toss in a handful of frozen shrimp and two handfuls of sugar snap pea pods (snow peas also work well).
3. Serve dressed with olive oil and garlic/parsley salt. Lovely
Dress firm white-flesh fish fillets like flounder or tilapia (one per person) with light salad dressing. Boil water for pasta, put in angel hair when boiling. Place each fillet on a sheet of tin foil lightly sprayed with non-stick spray. Close the tin foil over fillets to make an air-tight pocket. Place in 400 degree oven. Fish will be done in about 8 minutes - when flesh is opaque. While fish cook, blanch broccoli florets in boiling water until brighter in color about one minute. Place a small mound of pasta on each plate and top with fish and florets.
An old grad school favorite, but still a remarkably good dinner for nights when one is simply feeling lazy. Kids tend to love it too.
In a bowl, mix 2 eggs, salt, pepper, 1/2 tsp dried sweet basil, 1/2 tbs dried onion, and a splash of milk.
Chop and toss directly into a small oiled frying pan on medium-high heat any combination of: 1/2 a small tomato, 1/2 any color bell pepper except green, 1/4 onion, 1/4 of a smoked sausage. Stir continuously until it looks slightly cooked.Add the eggs, and scramble in the pan until they’re fully cooked.
The basic thing is to have some chicken broth on hand, some spices, a bunch of vegetables that don’t require much chopping, and something to give it bulk that will break down a bit in the boil.
1. Get two cups of broth boiling in a pot. Use that organic stuff from Pacific. It’s more expensive but for the cost of this meal you might as well splurge on the taste.
2. Throw in some spices like tom yum or tom kha khai paste from a jar (in the Thai section of your supermarket) or whatever else will keep it from being too boring. One tablespoon full is a lot of flavor and
3. When that’s boiling, add handfuls of things like: half a chopped onion, some celery, an overripe tomato; bunches of frozen vegetables like peas, corn, spinach, lima beans; some Japanese seaweed; fresh herbs from the garden; a few chunks of tofu. Anything you have around.
4. I throw in leftover cooked rice and quinoa that I make in the rice cooker and keep in the fridge for a couple of days to eat off of. You basically want something that will break down and thicken it a bit, not pasta. Cook for a few more minutes till that starts to thicken a bit. If you don’t have rice, put a bunch of crusty bits of bread from the bakery in your bowl to wait for the soup.
5. To really splurge, pretend it’s Saturday and throw in an egg when it’s nearly done. Now cover, turn off the burner, and let it cook for 3 minutes or so in the residual heat.
6. Pour into large bowl and enjoy. It’s maybe 500 calories the way I make it, but it will get you feeling absolutely stuffed.
The combination of things changes every time and once you get used to making it, it never gets boring.
1 pint fresh salsa
1 can black beans, rinsed and drained
1 can corn (or use frozen)
4 cups chicken broth (or use water and buillion cube)
Dump first four ingredients into a medium pot and heat until heated through.
Put tortilla chips and cheese in the bottom of your bowl. Ladle soup over and add chopped cilantro.
You can make it heartier by adding leftover chopped chicken or whatever else you think sounds good. This is the fastest meal I know and my family loves it!
Saute onions, garlic, and zucchini in some olive oil. Add a can of white beans and a can of diced tomatoes (I like the Eden organic brand). Season with chopped fresh basil, rosemary, salt, and pepper. Serve over couscous.
Garlic Shrimp Tossed With Pasta
-1 bag frozen, shell on shrimp
-3 garlic glove, chopped (more depending on taste)
-10 chopped basil leaves (or dried basil)
-1 package angel hair pasta
-1 medium sized tomato, diced
-3 tablespoons olive oil
-1 tablespoon butter
-salt and pepper to taste
Thaw shrimp. Bring water for pasta to boil. Heat olive oil in pan over medium heat, add butter and swirl around in oil. Add garlic and heat until tender, but not brown. Add shrimp, still with shell on and saute until the shell has a uniform pinky orange color and flesh has turned white. Cook pasta to desired doneness and drain. Immediately toss cooked pasta with shrimp (having now removed their shells) and garlic, adding your chopped basil, diced tomato, salt and pepper and any extra olive oil to taste.
Serves 3 or just one very hungry person.
“enough” of the following for yourself & Guest
– baby spinach
– minced garlic (I like lots)
– thin slices of red onion
– shrimp, cleaned & deveined
– sliced roma or diced heirloom or halfed grape tomatoes
– cheese for topping
– starch of your choice
1) Sautee the garlic and onions until soft, 3-5 minutes in a large non-stick skillet. 2) Add tomatoes, shrimp, spinach, cover and cook, stirring frequently, until spinach is wilted and shrimp is fully cooked 3) serve as is, or over pasta/rice/homemade croutons — Garnish with course salt, fresh pepper and cheese of choice*****************
red peppers (fresh, not roasted)
two handfuls of tortilla chips (Doritos chili lime worked very well)
dressing: 1/2 lime juice, 1/2 lemon juice, olive oil, salt
Get a package of instant risotto in a mild flavor. (I like Lundberg Creamy Parmesan.) Prepare according to the directions on the package. When the risotto is fully cooked, stir in a massive amount of vegetables.
To a single package of risotto, I usually add one 8-oz. package of frozen peas (thawed but not cooked), half a bunch of asparagus (cut into short pieces and steamed), a pint of fresh mushrooms (sliced and sauteed), and a plum tomato or two (diced and seeded but raw). The way I prepare it, the risotto is pretty much just there to hold the vegetables together, with a single package yielding four to five dinner-sized servings.
This dish tastes great right out of the refrigerator and keeps pretty well (I’d say five or so days). Healthy, delicious, easy, perfect.
Shrimp and Mushroom
In a skillet heat about a tab. of butter and a small amount of olive oil
Add 3 cloves of crushed garlic
When the garlic begins to turn golden
Add, and saute, some sliced portobello mushrooms
Add the juice of one lemon, salt, and pepper
Finally add bay scallops or shrimp and cook to taste
Serve over a bed of baby spinach
Beans and Veggies
In a largish frying pan, saute some onions (and garlic, if you like) in olive oil.
Add a small bag of frozen corn, 1 can of any cooked unseasoned beans (kidney, navy, etc), 1 can of another bean, 1 large can of (preferrably fire-roasted) chopped tomatoes, and (optional) chopped greens (such as spinach, chard, etc). Season with hot sauce if desired. Heat and serve over brown rice or whole-wheat cous-cous with a dollop of sourcream (or Tofutti sour cream substitute).
Tuna Avocado Spread
Mash 1/2 an avodado with a drained tin of tuna. Mix in good quality olive oil and a bit of salt to taste. Spread on a slice of multi-grain bread. Top with sliced tomatoes and alfalfa sprouts.
If you have hummus on hand, this can be used instead of the avocado.
Chop up and steam/blanch 1 bunch broccoli rabe, set aside to cool. Open & drain can of cannelini beans. Take large cubes of day-old bread and sautee them in olive oil with chopped garlic to taste. When cubes are browned, add beans, greens, heat, drizzle with extra olive oil, and eat.
Caramelized Parmesan pizza crust topped with chilled arugula, baby red leaf lettuce, radicchio, diced tomatoes and shaved Parmesan cheese with our homemade Dijon balsamic vinaigrette dressing. Also available with Chicken or Shrimp.
1/2 lb. radicchio
1/2 lb. baby arugula
1/2 lb. baby red oak
1. Quarter head of radicchio.
2. Remove the core from each quarter.
3. Using the lettuce chopper, cut the radicchio into 1" x 1" pieces and break apart the leaves.
4. Remove the core from the head of the baby red oak.
5. Use a knife to cut the baby red oak into 1" x 1" pieces.
6. Mix the cut radicchio, arugula and baby red oak.
8 oz. neapolitan pizza dough (12")
1 Tbs. corn syrup mixtue (2 TS cs, 1 ts water)
3 Tbs. parmesan cheese
6 c. tricolore salad mix (recipe above)
3/4 c. diced tomatoes
1 oz. shaved parmesan cheese
1/2 cup balsamic vinegar
2 tbsp. Dijon mustard
1 tbsp. Minced garlic
1/2 tsp. Freshly groundblack pepper
1/4 tsp. Salt
1 1/4 cups Olive oil
All ingredients should be spread to the edge of the dough
1. Brush the syrup over the entire surface of a 12" dough.
2. Sprinkle the parmesan over the syrup.
3. Cook pizza, remove from oven and slice. Do not pop bubbles that form! The pizza crust should be bubbly, brown and crispy!
4. Combine the salad mix, tomatoes and dressing in a container and toss to coat.
5. Place the salad mixture in the center of the sliced pizza leaving 2" of dough exposed on the outer edge.
6. Sprinkle the shaved parmesan over the salad.
Saturday, July 21, 2007
1 14-ounce can sweetened condensed milk
1 1/2 cups ice cold water
1 3.4-ounce package Jell-O brand instant vanilla pudding mix
3 cups of heavy cream
1 12-ounce box of Nabisco Nilla Wafers
4 cups sliced ripe bananas
In a small bowl, beat together the sweetened condensed milk & ice cold water with an electric mixer on medium speed. Beat until combined, about 1 minute.
Add the pudding mix & beat for about 2 minutes.
Cover & refrigerate for 3 to 4 hours or overnight before continuing. The pudding mixture must set properly for this recipe to work!
In the bowl of your Kitchenaid, other stand mixer, or any large bowl, whip the heavy cream on medium speed until stiff peaks form.
Gently fold the pudding mixture in to the whipped cream until no streaks of pudding remain.
Assemble the dessert in a large, wide 4 to 5 quart bowl, preferably glass.
Make a layer of 1/3 of the Nilla Wafers on the bottom of the bowl, overlapping is fine.
Add 1/3 of the sliced bananas on top of the wafers.
Add 1/3 of the pudding on top of the wafers & banana.
Repeat these layers twice more & use any additional Nilla Wafers to garnish the top of your dessert.
Cover the assembled dessert tightly with plastic wrap & return it to the refrigerator for 4 hours, but no longer than 8 hours, before serving!
First of all, I wish I had a photo of the assembled dessert- it was gorgeous! I just made a border of Nilla Wafers on top around the outside edge, but it looked so lovely in my vintage Pyrex.
I served this after 4 1/2 hours in the refrigerator & it was very tasty & uber addictive! I think a bit longer in the refrigerator could be nice to further break down the Nilla Wafers so they crumble throughout, but it's not something I'd require. Also, the only banana in this dish is the fresh cut bananas, so even my friends with banana aversions were able to enjoy the top layer of pudding & wafers.
Tuesday, July 17, 2007
- 4 5-ounce pieces of sea bass or black cod, rinsed and patted dry with paper towels
- 3 tablespoons Cold Mountain mellow white miso
- ½ cup Hakatsuru sake
- ½ cup Kikkoman aji-mirin
- 1 tablespoon Yamasa reduced sodium soy sauce
- -cooking spray
- 1 large portobello mushroom, cleaned with a damp towel or mushroom brush, stem discarded, thinly sliced and cut into 1-inch pieces
- 1 tablespoon sugar
- 12 ounces organic baby spinach, washed but not dried
- 1 tablespoon Gusto in Cucina extra virgin olive oil with white truffles
- 2 tablespoons French's fried onions
- 2 green onions, thinly sliced
For marinade, combine miso, sake, mirin and soy sauce and whisk together until the miso dissolves. Place fish in a large resealable bag or in a small Tupperware container and pour marinade over the fish. Marinate four to six hours.
Preheat oven to 450º Fahrenheit and spray a baking pan with cooking spray.
Heat a large frying pan over medium-high heat. Remove fish from marinade (reserve marinade) and sear about one minute on each side. Transfer to baking pan, brush tops with a little marinade and bake about six minutes.
Add the mushroom slices, marinade and sugar to the pan and cook, stirring occasionally, until the mushrooms are soft and the sauce is slightly thickened, about five minutes.
Meanwhile, heat a large soup pot over medium-high heat. Add the damp spinach leaves, cover and wilt, about four minutes, stirring occasionally.
Drain spinach and transfer to the serving platter, making a bed for the fish. Place fish on top. Remove sauce from heat and stir in truffle oil. Pour sauce and mushrooms over fish. Sprinkle fried onions and green onions over the fish before serving.
Monday, July 16, 2007
- 1/4 cup butter
- 3 cloves garlic, chopped
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- handful of mushrooms, sliced
- 1 (6 ounce) package herb and garlic feta, crumbled
- 1 (8 ounce) package shredded Cheddar cheese
- salt and pepper to taste
- 1 (9 inch) unbaked deep dish pie crust (optional)
- 4 eggs, beaten
- 1 cup milk
- salt and pepper to taste
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
- In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
- Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Sunday, July 15, 2007
ingredients12 large garlic cloves, peeled
1 teaspoon plus 2 tablespoons olive oil
4 red heirloom plum tomatoes, halved lengthwise
4 yellow heirloom plum tomatoes, halved lengthwise
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 1/4 cups grated Gruyère cheese (about 4 ounces), divided
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
preparationPreheat oven to 375°F. Place garlic on 6-inch square of foil; drizzle garlic with 1 teaspoon oil. Seal foil packet. Toss tomatoes, salt, pepper, and 2 tablespoons oil in bowl. Arrange tomatoes, cut side up, on rimmed baking sheet. Drizzle any juices in bowl over tomatoes. Place garlic packet on same sheet. Bake until garlic is soft, about 50 minutes. Remove from oven; increase temperature to 400°F.
Meanwhile, line baking sheet with parchment paper. Roll out puff pastry on floured surface to 10-inch square; transfer to prepared sheet. Using fork, pierce pastry all over. Chill 20 minutes.
Sprinkle 3/4 cup cheese over pastry, leaving 1-inch plain border. Arrange tomatoes in alternating colors, cut side up, over cheese in 4 rows. Place garlic cloves between tomatoes. Sprinkle with thyme, rosemary, and 1/2 cup cheese. Bake tart until golden, about 25 minutes. Serve warm or at room temperature.
ingredients4 (3-inch-wide) portabella mushroom caps, stems discarded
2 plum tomatoes, halved lengthwise
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon distilled white vinegar
4 large eggs
1/2 teaspoon balsamic vinegar
4 thin slices Fontina cheese
1 tablespoon finely chopped fresh chives
Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total. (Leave broiler on.)
While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer.
Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute. Sprinkle with chives and serve immediately.
The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute pasteurized eggs (in the shell) or cook eggs until yolks are set.
Gourmet, February 2004
Thursday, July 12, 2007
|1 (19||ounce) can chunky new england clam chowder|
|1||cup shredded swiss cheese|
|3-4||green onions, thinly sliced,including tops|
|1||tablespoon chopped parsley|
| ||unbaked pie crusts|
- Preheat oven to 350*.
- In mixing bowl, combine chowder, eggs, cheese, onions, parsley& pepper.
- Blend well.
- Set empty piecrust on baking sheet on extended oven rack.
- Ladle chowder mixture into crust.
- Carefully slide rack back into place.
- Bake 1 hour or till set.
- Cool 10 minutes before slicing (or cool, cover& refrigerate till chilled).
|16||ounces uncooked linguine|
|1 (18 1/2||ounce) can progresso traditional New England clam chowder|
|1||cup milk or cream|
|1/2||cup parmesan cheese, shredded|
|4||garlic cloves, minced|
|2||tablespoons olive oil|
|1 1/2||lbs shrimp, deveined, shelled, tails removed (I use the bagged shrimp from Sams)|
|1 (8||ounce) package mushrooms, sliced|
|1||medium onion, diced|
|1/2-1||teaspoon crushed red pepper flakes|
|1||teaspoon dried parsley|
|1-2||teaspoon tony's creole seasoning (or spicy seasoning of your choice)|
| ||parmesan cheese (optional)|
| ||tomatoes, diced (optional)|
- In a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic. Blend on medium until smooth. Set aside.
- In a 5 to 6 quart dutch oven, cook pasta until aldente. Drain well.
- As the pasta drains, add oil and butter to pan and add onions and mushrooms. Cook for about 2 minutes. Add shrimp and cook for about 5 minutes, stirring frequently until shrimp turns pink.
- Stir in all of the seasonings, except the parsley, to taste (as I said, we like it spicy so adjust to suit your family) and add soup mixture and pasta.
- Heat thoroughly, stir in parsley.
- Serve topped with extra cheese and tomatoes if desired.
Saturday, July 07, 2007
| Prep and Cook Time: 20 minutes |
- Preheat broiler on low.
- Heat 1 TBS broth in a 9-10 inch stainless steel skillet. Healthy Sauté onion over medium heat, for about 3 minutes, stirring often.
- Add garlic, ground lamb or turkey, and cook for another 3 minutes on medium heat, breaking up clumps.
- Add kale and 2 TBS broth. Reduce heat to low and continue to cook covered about 5 more minutes. Season with salt, pepper and mix.
- Beat eggs, season with a pinch of salt and pepper, and pour on top of mixture evenly. Cook on low for another 2 minutes without stirring.
- Put under broiler in middle of oven, about 7 inches from the heat source, on low, so it has time to cook without the top burning. When it gets firm it is done, about 2-3 minutes.
- 3 cups cooked, cubed chicken meat
- 8 ounces spaghetti, broken into pieces
- 1/4 cup chopped pimento peppers
- 1/4 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/4 cup white wine
- 2 cups shredded Cheddar cheese
- salt and pepper to taste
- Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.
- 2 eggs, beaten
- 1 (15 ounce) can cream-style corn
- 1 (8 ounce) container fat free sour cream
- 1/4 cup butter, melted
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup chopped onion
- 1 (4 ounce) can diced green chilies, drained
- 1 (8.5 ounce) package dry corn muffin mix
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
Saturday, June 30, 2007
- 1 (12 ounce) package egg noodles
- 1/4 cup chopped onion
- 2 cups shredded Cheddar cheese
- 1 cup frozen green peas
- 2 (6 ounce) cans tuna, drained
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1/2 (4.5 ounce) can sliced mushrooms
- 1 cup crushed potato chips
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
- Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
2 teaspoons extra-virgin olive oil
4 chicken breasts, boneless and skinless, cut into bite-size pieces*
1/2 cup long-grain white rice
1/2 cup onions, chopped
1 (14.5-ounce) can whole tomatoes, drained
1 (7-ounce) jar "roasted" red peppers, drained
1 cup fat-free chicken broth
1/4 cup parsley, finely chopped
1/4 teaspoon dried rosemary, crushed
1/4 teaspoons salt or to taste
Pinch of saffron, crushed
1 cup frozen petite peas
Coarsely ground black pepper to taste
In a large non-stick frying pan over medium high heat, heat olive oil; add chicken pieces and saute, turning until browned, approximately 7 minutes. Remove chicken and transfer to a plate; set aside.
In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until rice is translucent. Stir in tomatoes, red peppers, chicken broth, parsley, rosemary, salt and saffron. Return chicken to pan; cover and let simmer for 25 minutes. Stir in frozen peas and pepper; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 minutes. Remove from heat and serve.Makes 4 servings.
8 cups finely diced seedless watermelon (about 6 pounds without the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
- approx 3 cups of watermelon, chopped
- 1 cucumber, diced
- 1 red or yellow bell pepper, diced
- 1 small onion, chopped
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 jalapeno
- 2 tbsp fresh chopped parsley
- dash salt and pepper to taste
Mix all ingredients in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.
Makes 6 servings, generous 1 cup each.
Tuesday, June 19, 2007
| 5 cups reduced-sodium chicken broth|
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leavesIn a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.
| 1 (15-ounce) can cannellini beans, drained and rinsed|
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper
1 teaspoon dried oreganoPreheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
| 1/4 cup balsamic vinegar|
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leavesWhisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
Saturday, June 16, 2007
| Cooking spray|
6 wild salmon fillets
Salt and freshly ground black pepper
2 tablespoons lemon and herb seasoning
4 cups cauliflower florets
3 tablespoons grated parmesan cheese
1 cup chopped Roma (plum) tomatoes
1/4 cup slivered basil leaves
2 tablespoons drained capers
4 cups instant brown rice, cooked according to package directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon.
Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
Serve 4 of the salmon fillets with tomato mixture spooned over top. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals.
Thursday, May 24, 2007
- 1 (6 ounce) fillet orange roughy, red snapper, cod or haddock fillet
- 1 tablespoon butter or margarine, melted
- 1/8 teaspoon salt
- 1 dash garlic powder
- 1 tablespoon seasoned bread crumbs
- 1 tablespoon grated Parmesan cheese
- Place fish in a greased 11-in. x 7-in. x 2-in. baking dish. Brush fillet with butter. Sprinkle with salt if desired and garlic powder. In a shallow bowl, combine bread crumbs and Parmesan. Coat fish with bread crumb mixture and transfer to prepared pan. Bake at 425 degrees F for 12-15 minutes or until fish flakes easily with a fork.
Monday, May 21, 2007
| 4 chicken thighs|
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leavesSprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
- 2 orange roughy fillets, cut in half
- 1 lb russet potatoes, peeled
- 1/2 cup whole peeled garlic cloves
- 1/4 tsp olive oil
- 1/4 cup lowfat milk
- 1/2 tsp grated lemon zest
- 1/8 tsp fresh ground black pepper
- 1/2 tsp salt
- 1 tsp fresh tarragon leaves, minced
- 2 small lemons: 1 juiced, 1 cut in wedges for garnish
Preheat oven to 350°F. Toss garlic cloves in olive oil; place in glass baking dish. Roast for 30 minutes until garlic is golden and soft. (Shake the pan several times while roasting.) Steam potatoes until soft; mash. Purée garlic with milk; add to potatoes. Add salt, pepper, tarragon, lemon rind and 2 tsp lemon juice. Place fillets in baking dish and cover evenly with potato mixture. Squeeze lemon juice liberally over each fillet. Broil fish for 12 to 15 minutes, until golden brown (make sure fish is cooked). Serve with lemon wedges.
Per Serving: 240 calories, 29 g protein, 2 g fat (0 g saturated), 29 g carbohydrates, 35 mg cholesterol, 389 mg sodium.
Friday, April 20, 2007
- 2 tablespoons vegetable oil
- 1 pound diced, cooked chicken meat
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can chicken broth
- 1 (18.75 ounce) can tomatillos, drained and chopped
- 1 (16 ounce) can diced tomatoes
- 1 (7 ounce) can diced green chiles
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander seed
- 1/4 teaspoon ground cumin
- 1 (15 ounce) can white beans
- 2 ears fresh corn
- salt to taste
- ground black pepper to taste
- 1 lime, sliced
- Heat oil, and cook onion and garlic until soft.
- Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
- Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
- Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
ingredients1 1/2 cups clam juice
1 onion slice
1 tablespoon tomato paste
1/4 teaspoon dried oregano, crumbled
1 teaspoon olive oil
1/2 pound large uncooked shrimp, peeled and deveined
2 large garlic cloves, minced
2 tablespoons dry white wine
preparationBoil first 4 ingredients until liquid is reduced to 3/4 cup, approximately 25 minutes. Strain. Set aside.
Heat oil in heavy medium skillet over medium-high heat. Add shrimp and half of garlic and sauté until shrimp are almost cooked through, about 3 minutes. Remove shrimp from skillet. Add remaining garlic and wine to skillet and boil until reduced to glaze, about 2 minutes. Stir in clam juice mixture and boil until reduced to thin sauce consistency, about 4 minutes. Return shrimp to skillet and return to boil. Season with pepper and serve immediately.
Bon Appétit, 1999
ingredients1 tbsp extra-virgin olive oil
2 tsp butter
3/4 lb wild mushrooms (such as shiitake), chopped into bite-size pieces
1/4 cup sliced green onions
1 tsp fresh thyme
5 egg whites
2 tbsp each chopped fresh herbs (such as chives, parsley, chervil)
Squeeze of lemon
preparationHeat oven to 350°F. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and sauté 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.
SELF, February 2006