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Posted: 05-05-2008
1 1/4 cups uncooked orzo (rice-shaped pasta)
3 cups chopped grilled chicken breast strips (such as Tyson)
1 1/2 cups trimmed arugula
1 cup grape tomatoes, halved
1/2 cup chopped red bell pepper
1/4 cup prechopped red onion
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons (1 1/2 ounces) crumbled goat cheese
Cook pasta according to package directions, omitting
salt and fat; drain well.
Combine pasta, chicken, and the next 6 ingredients
(through oregano) in a large bowl; toss well.
Combine vinegar, oil, salt, and black pepper
in a small bowl, stirring with a whisk. Drizzle vinegar
mixture over pasta mixture; toss well to coat. Sprinkle
with cheese. Makes 6 servings. |
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Posted: 05-05-2008
1/2 cup apricot preserves
2 teaspoons Dijon mustard
1 teaspoon bottled minced garlic
1 teaspoon low-sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
8 (4-ounce) lamb loin chops, trimmed
Cooking spray
Combine first 5 ingredients in a small bowl; set
aside. Combine salt, cinnamon, and pepper, and sprinkle
over both sides of lamb. Heat a large nonstick skillet
over medium-high heat. Coat pan with cooking spray.
Add lamb to pan; cook 5 minutes on each side or until
desired degree of doneness. Remove skillet from heat;
add apricot mixture, turning lamb to coat. Place
2 chops on each of 4 dinner plates; spoon remaining
apricot mixture evenly over chops. |
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Posted: 04-29-2008
3 cups (1-inch) diagonally cut asparagus
1 (9-ounce) package fresh fettuccine
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons bottled minced garlic
1/2 cup chopped prosciutto (about 2 ounces)
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
1/4 cup (1 ounce) preshredded fresh Parmesan cheese
Cook asparagus and pasta in boiling water 3 minutes
or until the pasta is done. Drain asparagus and pasta
in a colander over a bowl, reserving 1/2 cup cooking
liquid.
Wipe pan dry with a paper towel. Heat oil in pan over
medium heat. Add onion and garlic; cook 2 minutes,
stirring frequently. Add prosciutto; cook 2 minutes,
stirring frequently. Stir in asparagus and pasta, reserved
cooking liquid, vinegar, salt, red pepper, and black
pepper; toss well. Sprinkle with Parmesan cheese.
Serves 4. |
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Posted: 04-29-2008
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons dried herbes de Provence
1 teaspoon butter
1 teaspoon fresh lemon juice
Fresh thyme sprigs (optional)
Place each chicken breast half between 2 sheets of
heavy-duty plastic wrap; pound to 1/2-inch thickness
using a meat mallet or rolling pin. Sprinkle chicken
evenly with salt and pepper.
Heat oil in a large nonstick skillet over medium heat.
Add chicken; cook 6 minutes on each side or until done.
Remove chicken from pan; keep warm.
Add garlic to pan; cook 1 minute, stirring constantly.
Add broth and herbes de Provence; bring to a boil, scraping
pan to loosen browned bits. Cook until broth mixture
is reduced to 1/2 cup (about 3 minutes). Remove from
heat; add butter and lemon juice, stirring until butter
melts. Serve sauce over chicken. Garnish with thyme sprigs,
if desired. Serves 4. |
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Posted: 04-21-2008
1 1/3 pounds boneless, skinless chicken breasts (about
4), cut into 1-by-2-inch pieces
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons soy sauce
1 tablespoon water
1 1/2 teaspoons sugar
2 tablespoons cooking oil
1 large onion, cut into thin slices
3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon
dried red-pepper flakes
3 cloves garlic, minced
1 1/2 cups lightly packed basil leaves
In a medium bowl, combine the chicken with the
fish sauce, soy sauce, water, and sugar.In a large
nonstick frying pan or a wok, heat the oil over moderately
high heat. Add the onion and cook, stirring, for 2
minutes. Stir in the chiles and garlic; cook, stirring,
30 seconds longer.
Remove the chicken from the marinade with a slotted
spoon and add it to the hot pan. Cook until almost
done, stirring, about 3 minutes. Add the marinade
and cook 30 seconds longer. Remove from the heat and
stir in 1 cup of the basil. Serve topped with the
remaining 1/2 cup basil. Serves 4. |
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Posted: 04-21-2008
3 tablespoons finely chopped walnuts
4 large eggs
Cooking spray
2 bacon slices (uncooked)
8 cups gourmet salad greens
1/4 cup (1 ounce) crumbled blue cheese
1 Bartlett pear, cored and thinly sliced
1 tablespoon white wine vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon dried tarragon
1/2 teaspoon Dijon mustard
4 (1-inch-thick) slices French bread baguette, toasted
Place nuts in a small skillet; cook over medium-high
heat 3 minutes or until lightly browned, shaking pan
frequently. Remove from heat; set aside.
Break 1 egg into each of 4 (6-ounce) custard cups
coated with cooking spray. Cover with plastic wrap,
and microwave at high for 40 seconds or until set;
let stand 1 minute. Remove eggs from cups; drain on
paper towels.
Cook bacon in a skillet over medium-high heat until
crisp; cool slightly. Remove bacon from the pan, reserving
1 teaspoon drippings. Crumble bacon. Combine walnuts,
bacon, greens, blue cheese, and pear in a large bowl.
Combine 1 teaspoon reserved drippings, vinegar, oil,
tarragon, and mustard in small bowl; stir with a whisk.
Drizzle over greens mixture; toss gently. Arrange 2
cups salad mixture on each of 4 serving plates; top
each serving with 1 egg and 1 toast slice.
Serves 4. |
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Posted: 04-15-2008
2 tablespoons olive oil
4 boned skinned chicken breast halves (8 oz. each)
2 large shallots, minced
3 garlic cloves, minced
1/2 cup reduced-sodium chicken stock
8 ounces marinated artichoke hearts, halved
1/4 cup sliced oil-marinated sun-dried tomatoes
About 1/2 tsp. salt
About 1/4 tsp. freshly ground black pepper
1/4 cup sliced basil
1/4 cup freshly and finely shredded parmesan
1. Preheat oven to 375°. Heat olive oil in a large,
heavy ovenproof frying pan (not nonstick) over high
heat until oil is hot but not smoking. Add chicken
breasts, top side down, and cook until golden, 2 to
3 minutes. Turn chicken over.
2. Add shallots and garlic to pan with chicken, stirring
occasionally so garlic doesn't burn, until shallots
are soft and translucent, 3 to 4 minutes. Add chicken
stock, artichoke hearts, sun-dried tomatoes, 1/2 tsp.
salt, and 1/4 tsp. pepper and cook until mixture begins
to boil, about 1 minute.
3. Cover pan and put in oven. Bake 14 to 16 minutes,
or until chicken is just cooked through (cut to check).
Transfer chicken to a plate.
4. Season artichoke heart-sun-dried tomato-stock mixture
with salt and pepper to taste. Divide vegetables among
4 rimmed plates or shallow pasta bowls, top each with
a piece of chicken, and spoon sauce over all. Garnish
with sliced basil and parmesan. Serves 4. |
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Posted: 04-15-2008
Polenta:
4 cups fat-free milk
1 cup quick-cooking polenta
1/4 teaspoon salt
1/3 cup (1 1/2 ounces) grated Parmesan cheese
Fish:
1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) tilapia fillets
Cooking spray
To prepare polenta, bring milk to a boil in a medium
saucepan; gradually add polenta, stirring constantly
with a whisk. Reduce heat, and cook 5 minutes or until
thick, stirring constantly; stir in 1/4 teaspoon salt.
Remove from heat. Stir in cheese; cover and keep warm.
To prepare the fish, heat a large nonstick grill pan
over medium-high heat. Combine oil, paprika, garlic
powder, 1/2 teaspoon salt, and pepper in a bowl, stirring
well. Rub fish evenly with oil mixture. Coat pan with
cooking spray. Add fish to pan; cook 4 minutes on each
side or until fish flakes easily when tested with a
fork or until desired degree of doneness. Serves 4. |
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Posted: 04-07-2008
1 1/3 cups 1/2-inch cubes peeled Yukon Gold potatoes
(about 2 medium)
2 teaspoons chili powder
1 1/3 cups (packed) coarsely grated hot pepper Monterey Jack cheese (5 to 6 ounces)
1 1/3 cups jarred salsa verde (tomatillo salsa)
4 2/3 cups coarsely chopped stemmed mustard greens (from 1 bunch), divided
4 8-inch-diameter flour tortillas
3 ounces chilled fresh goat cheese, coarsely crumbled
Olive oil
Place baking sheet in oven and preheat to 275°F. Steam
potatoes until tender, about 8 minutes. Place in large
bowl; sprinkle with salt, pepper, and chili powder.
Toss to coat. Cool potatoes 15 minutes. Mix in Jack
cheese. Meanwhile, blend salsa and 2/3 cup (packed)
greens in mini processor until greens are finely chopped.
Arrange tortillas on work surface. Divide remaining
greens between bottom half of each. Top greens with
potato mixture, then goat cheese and 2 tablespoons
salsa mixture for each. Fold plain tortilla halves
over filling, pressing to compact. Brush with oil.
Heat large nonstick skillet over medium heat. Place
2 quesadillas, oiled side down, in skillet. Brush tops
with oil. Cook until quesadillas are brown, about 3
minutes per side. Transfer to sheet in oven to keep
warm. Repeat with remaining 2 quesadillas.
Cut each quesadilla into 3 or 4 wedges. Serve with
remaining salsa.
Serves 4. |
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Posted: 04-07-2008
3 tablespoons olive oil
1 pound peeled large shrimp
3 large garlic cloves, forced through a garlic press
1/4 teaspoon dried oregano
1/2 cup sweet (red) vermouth
1 (14- to 15-ounce) can diced tomatoes, drained
3/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 pound capellini
Heat oil in a 12-inch heavy skillet over medium-high
heat until it shimmers, then cook shrimp and garlic
with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper,
turning once, until golden, about 2 minutes total.
Stir in vermouth and tomatoes, scraping up any brown
bits from bottom of skillet. Add cream and briskly
simmer until sauce has thickened slightly, about 1
minute. Stir in lemon juice.
Meanwhile, cook capellini in a pasta pot of boiling
salted water (3 tablespoons salt for 6 quarts water)
until al dente. Reserve 1 cup pasta-cooking water,
then drain pasta.
Serve immediately, topped with shrimp and sauce. Thin
with some of reserved water if necessary. Serves 4. |
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Posted: 04-01-2008
2 pounds vine-ripened tomatoes (about 6), chopped
3/4 pound salted fresh mozzarella, cut into 1/4-inch
cubes, at room temperature
1 1/4 cups chopped fresh basil
1/2 cup halved and pitted black olives
4 teaspoons balsamic vinegar
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 pound spaghetti
1/2 cup olive oil
3 cloves garlic, minced
In a large glass or stainless-steel bowl, combine
the chopped tomatoes with the mozzarella, basil, olives,
balsamic vinegar, salt, and pepper.
In a large pot of boiling, salted water, cook the
spaghetti until just done, about 12 minutes. Drain,
add to the tomato mixture, and toss.
Heat the oil in a small frying pan over moderately
low heat. Add the garlic and cook, stirring, for 1
minute. Pour the oil over the pasta and toss again.
Serves 4. |
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Posted: 04-01-2008
1 1/2 tablespoons fine dry plain bread crumbs1
cup frozen chopped onions
1 cup diced cooked ham (1/4 pound)
1 tablespoon unsalted butter
1 (8-ounce) package shredded Swiss cheese (2 cups)
4 large eggs
1 cup heavy cream
1 cup whole milk
Equipment: a 10-inch quiche dish or 10-inch glass
pie plate.
Preheat oven to 425°F with rack in middle.
Butter quiche dish, then sprinkle all over with bread
crumbs.
Cook onions with ham in butter in a 12-inch heavy
skillet over medium-high heat, stirring occasionally,
until pale golden, about 5 minutes. Spread in dish,
then evenly sprinkle cheese on top.
Whisk together eggs, cream, milk, and 1/2 teaspoon
pepper and pour over cheese. Bake until top is golden
and custard is set in center, 20 to 25 minutes. Cool
slightly before cutting into wedges.
Serves 4. |
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Posted: 03-24-2008
3 pound chicken parts (thighs, drumsticks, and/or
breasts), with skin and bones
1 tablespoon vegetable oil
2 small shallots, thinly sliced
3/4 cup dry white wine
3/4 cup reduced-sodium chicken broth
1/4 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon finely chopped chives
Preheat oven to 450°F with rack in middle.
Pat chicken dry and sprinkle with 1 1/4 teaspoons
salt and 1/2 teaspoon pepper. Heat oil in an ovenproof
12-inch heavy skillet over medium-high heat until it
shimmers. Working in 2 batches, brown chicken, skin
side down first and turning once, about 5 minutes per
batch.
Return all chicken, skin side up, to skillet and roast
in oven until just cooked through, 15 to 20 minutes.
Transfer chicken to a platter, then add shallots,
wine, and broth to pan juices in skillet and boil,
scraping up any brown bits, until reduced by half,
2 to 3 minutes. Add cream and boil until slightly thickened,
about 1 minute.
Strain sauce through a sieve into a bowl. Whisk in
mustard, chives, and salt and pepper to taste. Serve
chicken with sauce. Serves 4. |
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Posted: 03-24-2008
3 garlic cloves
2 teaspoons coarsely chopped rosemary
3 tablespoons olive oil
4 (1/2-inch-thick) bone-in rib pork chops (1 1/2 pounds)
Accompaniment: lemon wedges
Preheat broiler.
Mince and mash garlic to a paste with a pinch of salt,
then stir together with rosemary, oil, 3/4 teaspoon
salt, and 1/2 teaspoon pepper. Rub mixture all over
chops.
Broil chops on a broiler pan about 4 inches from heat,
turning once, until just cooked through, about 8 minutes
total. Let stand 5 minutes. Serves 4. |
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Posted: 03-17-2008
2 quarts plus 1 tablespoon water, divided
1 (16-ounce)
package vacuum-packed gnocchi (such as Vigo)
4 cups
(1-inch) slices asparagus (about 1 pound)
1 pound
peeled and deveined large shrimp, coarsely chopped
1
cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded
Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled
minced garlic
4 teaspoons extravirgin olive oil
1/4 teaspoon salt
Bring 2 quarts water to a boil in a Dutch oven. Add
gnocchi to pan; cook 4 minutes or until done (gnocchi
will rise to surface). Remove gnocchi with a slotted
spoon; place in a large bowl. Add asparagus and shrimp
to pan; cook 5 minutes or until shrimp are done. Drain.
Add shrimp mixture to gnocchi.
Combine remaining 1 tablespoon water, basil, and next
4 ingredients (through garlic) in a food processor;
process until smooth, scraping sides. Drizzle oil through
food chute with food processor on; process until well
blended. Add salt and basil mixture to shrimp mixture;
toss to coat. Serve immediately. Serves 4. |
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Posted: 03-17-2008
1 lb chicken tenders (not coated or cooked)
1 lb fresh
or frozen broccoli florets
1 lb dried udon (thick wheat
noodles)
1/2 cup premium oyster sauce (preferably
Lee Kum Kee)
2 tablespoons hoisin sauce (preferably
Lee Kum Kee or Koon Chun)
1 tablespoon Asian sesame
oil
2 teaspoons Chinese chile garlic paste (preferably
Lan Chi), or to taste
1/2 cup chopped scallions (from
1 bunch)
2 teaspoons roasted sesame seeds (optional)
Cook chicken in a 6-quart pot of boiling unsalted
water, covered, until just cooked through, about 3
minutes. Transfer to a large bowl with a slotted spoon.
Add broccoli to boiling water and cook, uncovered,
stirring occasionally, until just tender, 3 to 5 minutes.
Transfer with slotted spoon to a colander to drain,
then transfer to another bowl. Return water to a boil
and cook noodles until tender (check often; cooking
time on package may not be accurate). Reserve 1 cup
cooking water, then drain noodles in colander and rinse
under hot water.
While noodles cook, tear chicken into chunks.
Add oyster and hoisin sauces, sesame oil, chile garlic
paste, half of scallions, and 1/3 cup cooking water
to chicken and stir to combine.
Divide noodles, broccoli, and chicken mixture among
4 bowls and sprinkle with sesame seeds and remaining
scallions. Serve immediately, stirring just before
eating. If noodles become dry, moisten with some of
cooking water. Serves 4. |
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Posted: 03-10-2008
3 tablespoons Sherry wine vinegar
1/2 cup extra-virgin
olive oil
1/4 cup minced shallots
2 tablespoons drained capers
1 tablespoon Dijon mustard
4 skinless boneless chicken
breasts (about 1 3/4 pounds)
2 hearts of romaine lettuce,
halved lengthwise, core left intact
Shaved Manchego
or Parmesan cheese
Preheat barbecue (medium-high heat). Puree vinegar
and next 4 ingredients in small processor until almost
smooth. Season dressing to taste with salt and pepper.
Combine chicken and 1/4 cup dressing in medium bowl.
Sprinkle with salt and pepper.
Let stand at room temperature 15 minutes. Place romaine,
cut side up, on baking sheet. Drizzle with 1/4 cup
dressing; turn to coat. Grill chicken until cooked
through, about 6 minutes per side. Transfer to plate.
Grill romaine until charred and slightly wilted on
all sides, about 2 minutes.
Transfer 1 chicken breast and 1 romaine spear to each
of 4 plates. Drizzle chicken with remaining dressing,
sprinkle generously with cheese, and serve. Serves
4. |
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Posted: 03-10-2008
Olive or vegetable oil cooking spray
2 boneless, skinless
chicken breasts (4 ounces each), thinly sliced
1/4 teaspoon
dried oregano
4 ounces goat cheese
1/2 cup nonfat ricotta
1 whole-wheat pizza crust (12
inches)
1 cup rinsed and drained canned artichoke
hearts, halved
2 large plum tomatoes, diced
2 tablespoons grated
Parmesan
1 tablespoon fresh oregano
Set oven to broil. Lightly coat a large broiler pan
with cooking spray. Sprinkle chicken with dried oregano;
season with salt and pepper; place chicken in pan.
Broil 2 minutes per side. Remove pan from oven; set
oven to 450°F. Mix goat cheese and ricotta in a bowl;
spread evenly over pizza crust, leaving a 1-inch border.
Top with chicken, artichokes, and tomatoes; sprinkle
with Parmesan. Bake until Parmesan turns golden, about
8 minutes. Sprinkle with fresh oregano and serve.
Serves 4. |
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Posted: 03-03-2008
4 salmon steaks (1 inch thick, about 6 ounces each)
1/2 teaspoon(s) salt
1/2 teaspoon(s) coarsely ground black pepper
1/2 cup(s) fresh parsley leaves loosely packed
2 tablespoon(s) capers drained
1 green onion cut into 4 pieces
1/3 cup(s) reduced-fat sour cream
1/4 cup(s) light mayonnaise
1 tablespoon(s) fresh lemon juice
DIRECTIONS
Grease grill pan; heat over medium heat until very
hot but not smoking. Sprinkle salmon with salt and
1/4 teaspoon pepper, and place in grill pan. Cook 8
to 10 minutes, turning once, until salmon flakes easily
when tested with a fork; transfer to platter.
Meanwhile, in mini food processor, with sharp side
of blade facing up, process parsley, capers, and green
onion until finely chopped. Transfer mixture to small
bowl and stir in sour cream, mayonnaise, lemon juice,
and remaining 1/4 teaspoon pepper until blended. Serve
sauce with salmon. Makes about 3/4 cup sauce. |
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Posted: 03-03-2008
1 quart reduced-sodium chicken broth
1 quart water
1 bunch broccoli rabe
1/4 cup olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 lb medium pasta shells
1/2 cup grated Parmigiano-Reggiano
Bring broth, water, and 1 teaspoon salt to a boil
in a medium saucepan, then reduce heat and keep at
a bare simmer.
Trim tough stem ends from broccoli rabe, then cut
remaining stems crosswise into 1-inch pieces and reserve.
Coarsely chop florets and leaves.
Heat oil in a 5- to 6-quart heavy pot over medium-high
heat until it shimmers, then sauté onion with 1/2 teaspoon
salt until softened, 3 to 5 minutes. Stir in garlic
and sauté 1 minute, then add pasta, broccoli rabe stems,
and 3/4 cup hot broth and simmer briskly, stirring
constantly, until broth is absorbed. Continue simmering
and adding hot broth, about 3/4 cup at a time, stirring
frequently and letting each addition be absorbed before
adding the next, until pasta is almost al dente and
creamy-looking, 12 to 13 minutes. Stir in remaining
broccoli rabe and 1/4 teaspoon pepper and cook, stirring,
until pasta is al dente and broccoli rabe is just tender,
2 to 3 minutes. (If needed, add more hot broth to moisten;
there will be some broth left over.) Stir in cheese
and salt and pepper to taste. Serve with more cheese
on the side. Serves 4. |
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Posted: 02-25-2008
2 limes
3 tablespoon(s) less-sodium fish sauce
1 tablespoon(s)
sugar
1 bag(s) romaine salad mix (10-ounce)
1 seedless
cucumber cut lengthwise in half, then thinly sliced
crosswise
8 ounce(s) deli-sliced rare roast beef
cut crosswise into 1/2-inch-wide strips
1 cup(s)
fresh cilantro (or mint leaves) (packed)
1/2 medium
red onion thinly sliced
DIRECTIONS
From limes, grate 1 teaspoon peel and squeeze
3 tablespoons juice.
In small bowl, prepare dressing: Combine lime
peel and juice, fish sauce, and sugar; stir until sugar
completely dissolves.
In large bowl, combine romaine salad mix, sliced
cucumber, roast beef, cilantro or mint, and onion.
Add dressing to bowl and toss to combine. Divide salad
among 4 dinner plates. |
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Posted: 02-25-2008
2 medium lemons
1 tablespoon(s) fresh rosemary chopped
1/2 teaspoon(s)
dried rosemary leaves (can be substituted for above
ingredient)
2 teaspoon(s) olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground
black pepper
1 clove(s) garlic minced
4 small skinless, boneless
chicken-breast halves (1 pound)
DIRECTIONS
From 1 lemon, grate enough peel to equal 2 teaspoons.
Thinly slice half of second lemon; reserve slices for
garnish. Squeeze juice from remaining 3 lemon halves
into small bowl. Stir in lemon peel, rosemary, olive
oil, salt, pepper, and garlic.
Spray heavy skillet-grill or 12-inch skillet
with nonstick cooking spray. Heat skillet over medium-high
heat until very hot.
Meanwhile, toss chicken-breast halves with lemon-juice
mixture.
Place chicken-breast halves in hot skillet;
cook 5 minutes, brushing with remaining lemon-juice
mixture in bowl. Turn chicken over and cook 5 minutes
longer until juices run clear when thickest part of
chicken breast is pierced with a knife. Garnish with
lemon slices. |
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Posted: 02-19-2008
1 pound uncooked penne pasta
1 tablespoon olive oil
1 1/2 cups chopped onion
3/4 cup chopped red bell pepper
1 (12-ounce) package
sweet basil and pine nut chicken sausage (such as Gerhard's),
halved lengthwise and cut crosswise into 1/2-inch-thick
slices
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon crushed red
pepper
3 (14.5-ounce) cans diced tomatoes, undrained
Cooking
spray
1 cup (4 ounces) shredded sharp provolone cheese
1 cup
(4 ounces) grated fresh Parmesan cheese
Cook pasta according to package directions.
Preheat oven to 350°.
Heat olive oil in a large nonstick skillet over medium-high
heat. Add onion, bell pepper, sausage, and garlic;
sauté 5 minutes or until sausage is browned. Add tomato
paste and next 5 ingredients (through diced tomatoes);
cover, reduce heat, and simmer 15 minutes.
Combine pasta and tomato mixture; spoon into a 13
x 9-inch baking dish coated with cooking spray. Sprinkle
with cheeses. Bake at 350° for 25 minutes or until
bubbly. Serves 8. |
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Posted: 02-20-2008
2 tablespoons unsalted butter
1 (1 1/4-pound) fully
cooked bone-in ham steak
1/4 cup bourbon
1/2 cup heavy cream
2 teaspoons grainy mustard
Heat butter in a 12-inch heavy skillet over high heat
until foam subsides. Meanwhile, pat ham steak dry and
sprinkle all over with 3/4 teaspoon pepper. Sauté,
turning once, until browned in spots and heated through,
4 to 5 minutes total. Transfer ham to a platter.
Add bourbon to skillet and carefully ignite with a
kitchen match. When flames subside, add cream, mustard,
scraping up any brown bits. Simmer until slightly thickened,
1 to 2 minutes. Pour some of sauce over ham and serve
remainder on the side. Serves 4. |
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Posted: 02-11-2008
INGREDIENTS
4 tablespoons olive oil, divided
4 cups thinly sliced red onions
1 tablespoon golden brown sugar
1/4 cup balsamic vinegar
Pinch of dried crushed red pepper
4 1/2-inch-thick slices crusty bread (each 4x6 inches)
8 thin slices prosciutto
1 cup fresh ricotta cheese
Fresh rosemary sprigs
Heat 2 tablespoons oil in large nonstick skillet over
medium-high heat. Add onions and sugar. Cook until
dark brown and tender, stirring frequently, about 16
minutes. Mix in vinegar and crushed pepper. Cook until
mixture is thick, about 1 minute. Season marmalade
generously to taste with salt and pepper.
Meanwhile, preheat oven to 425°F. Arrange bread on
baking sheet. Brush with remaining 2 tablespoons oil;
sprinkle with salt. Bake until crusty, about 8 minutes.
Overlap 2 prosciutto slices on each toast. Top with
1/4 cup cheese, then marmalade. Garnish with rosemary.
Serves 4. |
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Posted: 02-11-2008
INGREDIENTS
4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned breadcrumbs
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
4 teaspoons capers
1 tablespoon butter
Place each chicken breast half between 2 sheets of
heavy-duty plastic wrap; pound to 1/4-inch thickness
using a meat mallet or rolling pin. Brush chicken with
juice, and sprinkle with salt and pepper. Dredge chicken
in breadcrumbs.
Heat a large nonstick skillet coated with cooking
spray over medium-high heat. Add chicken to pan; cook
3 minutes on each side or until chicken is done. Remove
from pan; keep warm.
Add broth and wine to pan, and cook 30 seconds, stirring
constantly. Remove from heat. Stir in capers and butter.
Serves 4. |
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Posted: 02-05-2008
INGREDIENTS
1 16-ounce bag frozen petite white corn (do not thaw),
divided
1 cup low-fat (1%) milk
1 8-ounce bottle clam juice
4 tablespoons sliced green onions, divided
2 teaspoons minced peeled fresh ginger, divided
4 1/2 teaspoons fresh lemon juice, divided
2 tablespoons (1/4 stick) butter
4 ounces cooked crabmeat, flaked
Reserve 1/4 cup corn. Bring remaining corn and milk
to boil in medium saucepan. Cover; remove from heat.
Let stand 10 minutes. Puree mixture in blender. Add
clam juice, 3 tablespoons green onions, and 1 teaspoon
ginger; puree again until almost smooth. Return puree
to saucepan; bring to simmer. Mix in 1 1/2 teaspoons
lemon juice. Season with salt and pepper.
Melt butter in small skillet over medium heat. Add
reserved 1/4 cup corn; sauté 1 minute. Add crab, 1
tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons
lemon juice; stir just until warm. Season with salt
and pepper. Divide soup among bowls; mound crab mixture
in center. |
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Posted: 02-05-2008
INGREDIENTS
8 ounces linguine
4 tablespoons extra-virgin olive oil, divided
4 cups thinly sliced leeks (including some dark green
parts)
1/2 cup (packed) fresh Italian parsley leaves
1/4 cup grated Parmesan cheese plus shaved Parmesan
for garnish
1/4 cup walnut pieces (about 1 ounce) plus additional
for garnish
2 teaspoons fresh lemon juice
2 cups thinly sliced radicchio
To prepare the leeks, trim the bottoms and cut in
half lengthwise. Then rinse under cold running water,
separating the layers to remove the dirt.
Cook pasta in large pot of boiling salted water until
tender but still firm to bite, stirring occasionally.
Heat 1 tablespoon oil in large nonstick skillet over
medium-high heat. Add leeks; season with salt and pepper.
Cover; cook until tender and beginning to brown, stirring
occasionally, about 10 minutes. Puree parsley, 1/4
cup Parmesan, 1/4 cup walnuts, lemon juice, and 3 tablespoons
oil in mini processor until coarse puree forms. Season
pesto with salt and pepper. Drain pasta, reserving
1 cup cooking liquid. Add pasta, pesto, and radicchio
to leeks; toss, adding cooking liquid by tablespoonfuls
if dry. Garnish with walnuts and shaved Parmesan.
Serves 2. |
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Posted: 01-28-2008
INGREDIENTS
3 cups halved cherry tomatoes
Cooking spray
1/4 teaspoon black pepper
3 ounces sourdough bread, torn into pieces
1 teaspoon butter, melted
12 ounces large elbow macaroni
2 cups (8 ounces) shredded extrasharp cheddar cheese
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) can evaporated low-fat milk
Preheat oven to 375°. Place tomatoes in a 13 x 9-inch
baking dish coated with cooking spray. Sprinkle with
black pepper. Bake at 375° for 30 minutes or until
browned, stirring occasionally.
While tomatoes cook, place bread in a food processor;
pulse 2 times or until crumbly. Toss crumbs with
melted butter. Sprinkle the crumbs on a baking sheet,
and bake at 375° for 12 minutes or until golden,
stirring frequently.
Cook macaroni in boiling water 7 minutes; drain.
Return macaroni to pan; place over medium-low heat.
Add cheese and remaining ingredients; cook 4 minutes
or until cheese melts, stirring constantly. Stir
in tomatoes. Sprinkle each serving with about 3 tablespoons
breadcrumbs. Makes 8 cups. |
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Posted: 01-28-2008
INGREDIENTS
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
Cooking spray
3/4 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
3 tablespoons lime juice, divided
2 teaspoons Dijon mustard
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon butter
Place each chicken breast half between 2 sheets of
heavy-duty plastic wrap; pound to 1/4-inch thickness
using a meat mallet or small heavy skillet. Sprinkle
chicken with salt and pepper.
Heat oil in a large nonstick skillet coated with cooking
spray over medium-high heat. Add chicken; cook 4 minutes
on each side or until browned. Remove from pan; keep
warm.
Add chicken broth, sugar, 2 tablespoons juice, and
mustard to pan; cook over medium heat, scraping pan
to loosen browned bits.
Combine water and cornstarch in a small bowl. Add
cornstarch mixture to pan; stir well with a whisk.
Bring to a boil over medium-high heat; cook 1 minute
or until sauce thickens slightly. Whisk in remaining
1 tablespoon lime juice and butter, stirring until
butter melts. Return chicken to pan; simmer 2 minutes
or until chicken is thoroughly heated. Makes 4 servings. |
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Posted: 01-21-2008
INGREDIENTS
2 teaspoons olive oil
1/3 cup finely chopped shallots (about 2 small)
1 pound skinless, boneless chicken breast halves,
cut into bite-sized pieces
2 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 teaspoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package red potato wedges (such as Simply
Potatoes), cut into 1/2-inch pieces
2 tablespoons chopped fresh flat-leaf parsley
Heat oil in a large saucepan over medium-high heat.
Add shallots to pan; sauté 1 minute. Add chicken
to pan; sauté 2 minutes or until browned. Add broth,
wine, tarragon, salt, and pepper; bring to a boil.
Simmer 5 minutes, stirring occasionally. Add potatoes;
simmer 5 minutes or until potatoes are tender. Remove
from heat; stir in parsley. Serves 4. |
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Posted: 01-21-2008
INGREDIENTS
8 ounces uncooked penne pasta
2 bacon slices
1/2 cup chopped sweet onion
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 1/2 cups fat-free, less-sodium chicken broth
4 cups bagged baby spinach leaves
1/2 cup (2 ounces) preshredded Parmesan cheese, divided
1/4 teaspoon black pepper
Cook pasta according to the package directions,
omitting salt and fat. Drain; keep warm.
Cook bacon in a large nonstick skillet over medium
heat until crisp. Remove bacon from pan; crumble.
Add onion to drippings in pan; sauté 1 minute. Add
asparagus and broth to pan; bring to a boil. Reduce
heat, and simmer 5 minutes or until asparagus is
crisp-tender. Add pasta, spinach, 1/4 cup cheese,
and pepper to pan; toss well. Sprinkle with remaining
1/4 cup cheese and bacon.
Serves 4. |
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Posted: 01-15-2008
INGREDIENTS
1 (3-ounce) package thinly sliced pancetta (Italian
bacon), chopped
3 tablespoons butter, divided
1 cup (scant) sliced shallots (3 large)
1 1/2 teaspoons minced fresh rosemary, divided
2 cups mashed peeled red-skinned sweet potatoes (yams)
3 1/2 cups (or more) low-salt chicken broth
1 cup (1/3-inch) cubes country-style sourdough bread
Sauté pancetta in heavy large saucepan over medium-high
heat until crisp, about 5 minutes. Using slotted
spoon, transfer pancetta to paper towels.
Add 1 1/2 tablespoons butter to drippings in same
saucepan; add shallots and reduce heat to medium.
sauté until shallots are soft and golden, about 4
minutes. Stir in 1 teaspoon rosemary, then mashed
sweet potatoes and 31/2 cups broth. Bring to boil.
Reduce heat to medium-low and simmer 10 minutes to
blend flavors, adding more broth by 1/4 cupfuls to
thin soup, if desired. Season to taste with salt
and pepper. Puree soup in blender or processor if
necessary.
Meanwhile, melt remaining 11/2 tablespoons butter
in small skillet over medium-high heat. Add bread
cubes and remaining 1/2 teaspoon rosemary and sauté
until croutons are crisp and golden, about 3 minutes.
Ladle soup into bowls. Top with croutons and pancetta
and serve. Serves 4. |
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Posted: 01-15-2008
INGREDIENTS
1 cup frozen baby peas (not thawed)
1/2 cup heavy cream
1/4 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
3 cups packed baby spinach (3 ounces)
1 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 pound dried gnocchi (preferably De Cecco)
1/4 cup grated parmesan
Simmer peas with cream, red-pepper flakes, garlic,
and 1/4 teaspoon salt in a 12-inch heavy skillet,
covered, until tender, about 5 minutes.
Add spinach and cook over medium-low heat, uncovered,
stirring, until wilted. Remove from heat and stir
in lemon zest and juice.
Meanwhile, cook gnocchi in a pasta pot of boiling
salted water (3 tablespoons salt for 6 quarts water)
until al dente. Reserve 1/2 cup pasta-cooking water,
then drain gnocchi.
Add gnocchi to sauce with cheese and some of reserved
cooking water and stir to coat. Thin with additional
cooking water if necessary. Serves 4. |
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Posted: 01-07-2008
INGREDIENTS
4 large eggs
4 tablespoons freshly grated Parmesan cheese, divided
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon salt
2 tablespoons olive oil
3 baby portobello mushrooms, stemmed, caps thickly
sliced
4 teaspoons drained capers
Preheat broiler. Whisk eggs, 2 tablespoons Parmesan
cheese, basil, oregano, Dijon mustard, pepper, and
salt in medium bowl to blend.
Heat oil in small ovenproof skillet over medium-high
heat. Add mushrooms and capers. Sauté until mushrooms
are brown and juices evaporate, about 6 minutes.
Pour in egg mixture. Reduce heat to low. Cook without
stirring until eggs are almost set, about 4 minutes.
Sprinkle with remaining 2 tablespoons cheese. Broil
until top is brown and set, about 1 minute.
Cool frittata 5 minutes. Run spatula around to loosen
from pan. Serves 2. |
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Posted: 01-07-2008
INGREDIENTS
1 pound thin asparagus, trimmed and cut into 1 1/2-inch
pieces
1 cup frozen peas
1 pound linguine
2 cups packed fresh basil leaves
1 cup packed fresh mint leaves
1/2 cup extra-virgin olive oil
3/4 teaspoon salt
3/4 teaspoon black pepper
4 1/2 ounces feta, crumbled (1 cup)
1/2 cup coarsely chopped fresh flat-leaf parsley
3 scallions, thinly sliced
Cook asparagus in a 6- to 8-quart pot of boiling
well-salted water until just tender, 4 to 6 minutes.
Transfer with a slotted spoon to a large heatproof
bowl, then add peas to boiling water and cook 2 minutes.
Transfer peas with slotted spoon to bowl with asparagus,
then add linguine to boiling water and cook until
al dente.
While linguine cooks, pulse basil, mint, oil, salt,
pepper, and 1/2 cup feta in a food processor until
chopped, then add to vegetables.
Reserve 1/2 cup pasta-cooking water, then drain
pasta in a colander. Stir reserved cooking water
into vegetables, then add pasta, parsley, scallions,
and remaining 1/2 cup feta and toss. Serves 4. |
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