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Posted: 12-17-2007
INGREDIENTS
1 pound pasta shells
4 tablespoons olive oil
1/2 cup finely chopped onion
4 garlic cloves, minced
1 small eggplant, chopped, or 1 1/2 cups fresh broccoli
florets (or a combination totaling about 1 1/2 cups)
1 carrot, grated
1/2 cup chopped red bell pepper
Salt and pepper
1/2 cup half-and-half or cream
1/4 teaspoon nutmeg
4 tablespoons chopped fresh parsley
Grated Parmesan cheese (optional)
Cook the pasta shells according to the package directions.
Drain well and set aside.
Heat the olive oil in a large skillet over medium
heat. Add the onion and garlic to the skillet and cook
for about 2 to 3 minutes. Add the eggplant or broccoli
(or both), then the carrot, red pepper and salt and
pepper to taste. Stir and cook over low heat until
the vegetables are tender, about 5 minutes.
Add the half-and-half, nutmeg and parsley. Raise the
heat to medium and heat until almost boiling, but do
not boil.
Add to the pasta and mix well. Sprinkle with grated
Parmesan cheese if desired. Serves 4. |
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Posted: 12-17-2007
INGREDIENTS
3 large garlic cloves
1 teaspoon dried oregano
Scant 1/2 teaspoon dried hot red-pepper flakes
2 tablespoons extra-virgin olive oil
4 chicken breast halves with skin and bone (2 to 2
1/4 lb total)
Preheat oven to 500°F with rack in upper third.
Mince and mash garlic to a paste with 1/2 teaspoon
salt, then transfer to a bowl. Stir in oregano, red-pepper
flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Cut a 2-inch-long pocket (about 1 1/2 inches deep)
horizontally in side of each breast half and spread
1/2 teaspoon garlic mixture into each pocket. Coat
chicken with remaining garlic mixture.
Roast chicken, skin sides up, in a foil-lined large
shallow baking pan until just cooked through, 20 to
25 minutes. Serves 4. |
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Posted: 12-10-2007
INGREDIENTS
6 slices good-quality bacon (5 ounces)
1 pound farfalline (small bow-tie pasta)
1 (10-ounce) package frozen peas (not thawed; 2 cups)
4 large eggs (preferably organic)
1 cup grated Parmigiano-Reggiano plus additional for
sprinkling
1/2 teaspoon kosher salt
Cut bacon crosswise into 1/4-inch-wide strips and
cook in a large heavy skillet over medium heat, stirring
occasionally, until crisp. Remove from heat.
Cook farfalline in a pot of boiling salted water (2
tablespoons salt for 6 quarts water) according to package
directions, stirring in peas 4 minutes before pasta
is al dente.
Meanwhile, whisk together eggs, cheese, kosher salt,
and 1 teaspoon pepper in a large bowl.
Reserve 1 cup pasta-cooking water, then drain. Add
pasta to eggs along with 1/2 cup reserved cooking water
and bacon with drippings, tossing to combine. Add more
cooking water to moisten if necessary. Season with
salt and pepper. Serves 6. |
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Posted: 12-10-2007
INGREDIENTS
1 tablespoon olive oil
1 green bell pepper, diced
1 small onion, chopped
3 large garlic cloves, chopped
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 teaspoon dried crushed red pepper
6 cups canned low-salt chicken broth
2 medium zucchini, diced
1 carrot, diced
1 9-ounce package fresh cheese ravioli
1 1/2 cups diced cooked chicken
Grated Parmesan cheese
Heat oil in heavy large saucepan over medium heat.
Add bell pepper, onion, garlic, basil, fennel seeds
and crushed red pepper and sauté until vegetables are
just tender, about 10 minutes. Add broth. Cover pot
and simmer 10 minutes. Add zucchini and carrot. Cover
and simmer until carrot is almost tender, about 5 minutes.
Increase heat to high and bring soup to boil. Add ravioli
and boil until tender, about 5 minutes. Add chicken
and cook just until heated through, about 1 minute.
Season soup to taste with salt and pepper.
Ladle soup into bowls. Serve, passing cheese separately.
Serves 4. |
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Posted: 12-04-2007
INGREDIENTS
1 (14 1/2-ounce) can whole tomatoes in juice, drained
1 large onion, chopped
4 garlic cloves, finely chopped
2 tablespoons unsalted butter
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 1/2 lb ground beef chuck
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
1 1/2 tablespoons packed brown sugar
4 kaiser rolls, split
PREPARATION
Purée tomatoes in a blender.
Cook onion and garlic in butter in a 12-inch heavy
skillet over medium-high heat, stirring occasionally,
until onion begins to brown, 4 to 5 minutes. Add
carrot, celery, and 1/2 teaspoon salt and cook, stirring
occasionally, until vegetables are softened, 4 to
5 minutes.
Add beef and brown, stirring to break up lumps,
5 to 6 minutes. Add chili powder, cumin, 1/2 teaspoon
salt, and 3/4 teaspoon pepper and cook, stirring,
2 minutes. Add puréed tomatoes, wine, Worcestershire
sauce, and brown sugar and boil, stirring occasionally,
until sauce has thickened, about 6 minutes. Season
with salt and sandwich inside rolls. SERVES 4. |
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Posted: 12-04-2007
INGREDIENTS
4 large skinless boneless chicken breast halves (2
lb total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon,
thinly sliced
1/4 cup chopped fresh flat-leaf parsley
PREPARATION
Place chicken breasts between 2 sheets of plastic wrap
and gently pound chicken with flat side of a meat
pounder or with a rolling pin until 1/4 inch thick.
Heat oil in a 12-inch heavy skillet over moderate
heat until hot but not smoking.
While oil is heating, stir together flour, 1/2 teaspoon
salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge
2 pieces of chicken, 1 piece at a time, in flour mixture,
shaking off excess. Lightly beat eggs in another shallow
bowl. When oil is hot, dip floured chicken into beaten
eggs to coat, letting excess drip off, then fry, turning
over once, until golden brown and just cooked through,
about 4 minutes total. Transfer to a plate lined with
paper towels and keep warm, loosely covered with foil.
Fry remaining chicken in same manner.
Pour off and discard oil, then wipe skillet clean
and heat butter over low heat until foam subsides.
Add wine, broth, and lemon juice and boil, uncovered,
stirring occasionally, until sauce is reduced to about
1/2 cup, about 6 minutes. Stir in parsley and remaining
1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce
over chicken and top with lemon slices. |
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Posted: 11-27-2007
INGREDIENTS
6 ounces capellini, or other thin spaghetti
3 tablespoons white-wine vinegar
1 1/2 tablespoons soy sauce
2 garlic cloves, minced
4 teaspoons sugar
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon salt
1/8 teaspoon anchovy paste
1/4 cup packed fresh mint leaves, shredded, or 1
teaspoon dried, crumbled, plus 2 mint sprigs for
garnish
Two 3/4-inch-thick boneless shell steaks (about 1
pound)
3/4 cup fresh bean sprouts, rinsed and drained
1/2 red bell pepper, cut into julienne strips
In a kettle of boiling salted water boil the capellini
until it is just tender and drain it in a colander.
Rinse under cold water and drain. While the noodles
are boiling, in a blender blend the vinegar, 1 tablespoon
water, the soy sauce, the garlic, the sugar, the
red pepper flakes, the salt, and the anchovy paste
until the sauce is smooth. In a bowl toss the noodles
with the sauce and the shredded mint.
Heat a well-seasoned ridged grill pan over moderately
high heat until hot and grill the steaks [patted
dry and seasoned with salt and pepper], for 3 to
4 minutes on each side, or until springy to the touch
(for medium-rare meat). Transfer the steaks to a
cutting board and let stand for 5 minutes. Cut into
thin slices.
Divide the noodles between 2 plates, arrange slices
of steak on them, and surround with the bean sprouts
and the bell pepper. Garnish. |
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Posted: 11-27-2007
INGREDIENTS:
12 ounces fusilli (spiral-shaped pasta)
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
3 garlic cloves, chopped
1 teaspoon chopped fresh thyme
3/4 cup heavy whipping cream
1/2 to 3/4 cup crumbled Gorgonzola cheese or other
blue cheese
3/4 cup walnut pieces, toasted
1 cup chopped fresh basil
Cook pasta in medium pot of boiling salted water
until just tender but still firm to bite, stirring
occasionally. Drain, reserving 1 cup cooking liquid.
Melt butter with oil in large skillet over medium
heat. Add garlic and thyme; sauté until fragrant,
about 1 minute. Add pasta, cream, and cheese. Toss
until sauce coats pasta, adding reserved cooking
liquid by 1/4 cupfuls if dry. Mix in walnuts, then
basil. Season pasta to taste with salt and pepper
and serve. Serves 4. |
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Posted: 11-20-2007
INGREDIENTS:
2 tablespoons olive oil
4 Dover sole or petrale sole fillets
All purpose flour
1/2 cup seedless red grapes, cut in half
1/4 cup white grape juice
1/4 cup dry white wine
2 tablespoons (1/4 stick) butter
1 tablespoon drained capers
1 tablespoon chopped fresh parsley
DIRECTIONS:
Heat oil in large nonstick skillet over medium-high
heat. Sprinkle fish with salt and pepper; dust
both sides with flour. Add to skillet; cook until
browned and just opaque in center, about 2 minutes
per side. Transfer fish to platter. Add grapes,
grape juice, wine, and butter to same skillet.
Bring mixture to boil, whisking up any browned
bits. Add capers and parsley. Simmer sauce until
slightly thickened, about 3 minutes. Season to
taste with salt and pepper. Spoon sauce over fish.
Serves 4.
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Posted: 11-20-2007
INGREDIENTS:
1 12" baked thin pizza crust
6oz. shredded mozzarella cheese
1 can (14.5oz) diced tomatoes
1 cup chopped leftover cooked turkey
1 can (14oz) artichoke hearts
1 can (2.25oz) sliced black olives
1/2 cup shredded Parmesan cheese
Directions
- Preheat oven to 450 degrees F.
- Drain and coarsely chop artichokes. Drain the
black olives.
- Place crust on ungreased baking sheet.
- Sprinkle with mozzarella cheese.
- Top with tomatoes, turkey, artichokes, olives
and Parmesan cheese.
- Bake 10 minutes, or until cheese is melted
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Posted: 11-14-2007
INGREDIENTS:
Salt
1 pound broccoli rabe, trimmed and stalks cut crosswise
into 3-inch pieces
1 (9-ounce) package fresh fettuccine
1 (14-ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice (from about 2 lemons)
3 cups shredded roasted chicken (1 roasted chicken
will yield 3 to 4 cups of shredded meat)
3/4 cup freshly grated Parmesan cheese
1/2 cup toasted pine nuts
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
1 tablespoon lemon zest
Freshly ground black pepper
DIRECTIONS:
Bring a large pot of salted water to a boil. Add
the broccoli rabe and cook until crisp-tender,
2 minutes. Using a slotted spoon, transfer the
broccoli rabe to a large bowl. Add the fettuccine
to the same pot of boiling water and cook, stirring
to prevent the pasta from sticking together, until
just tender, about 2 minutes. Drain, reserving
1/2 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet, bring the
broth and lemon juice to a boil over medium-high
heat. Boil until the broth is reduced by half,
about 5 minutes. Add the chicken and simmer just
until heated through, about 2 minutes. Add the
pasta, broccoli rabe, 1/2 cup of the Parmesan cheese,
the pine nuts, parsley, oil and lemon zest. Toss
to coat, adding some of the reserved cooking liquid
1/4 cup at a time to moisten, and season to taste
with salt and pepper.
Mound the pasta into bowls, sprinkle with the
remaining 1/4 cup Parmesan cheese and serve. Serves
4
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Posted: 11-14-2007
INGREDIENTS:
1/4 cup olive oil
1 cup frozen chopped onions (about 6 oz)
4 garlic cloves, chopped
1 celery rib, halved lengthwise and thinly sliced crosswise
2 carrots, halved lengthwise and thinly sliced crosswise
5 1/4 cups reduced-sodium chicken broth (42 fl oz)
2 1/2 cups water
20 refrigerated or frozen precooked meatballs (15 to
20 ounces)
2 (14-oz) cans small white beans, drained and rinsed
1 (5- to 6-oz) bag baby spinach, coarsely chopped
1/2 cup finely grated Parmigiano-Reggiano
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
DIRECTIONS:
Heat 2 tablespoons oil in a 5- to 6-quart pot over
high heat until hot but not smoking, then cook onions,
garlic, celery, and carrots, stirring occasionally,
until onions are pale golden, about 4 minutes. Stir
in broth and water and bring to a boil, covered.
Meanwhile, heat remaining 2 tablespoons oil in a
12-inch heavy skillet over high heat until hot but
not smoking, then sauté meatballs (do not thaw if
frozen), turning occasionally, until browned all
over, about 3 minutes. Add meatballs to soup along
with beans and briskly simmer, covered, stirring
occasionally, until vegetables are tender and meatballs
are heated through, about 15 minutes. Stir in spinach,
cheese, salt, and pepper and simmer, uncovered, until
spinach is wilted, about 1 minute. Serves 4.
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Posted: 11-05-2007
INGREDIENTS:
8 quarts water
3 tablespoons salt
1 pound small pasta shells
Salsa Cruda:
1 (6-ounce) jar artichoke hearts, drained
1/4 cup drained and rinsed capers
1/2 cup pitted and chopped Kalamata olives
juice and zest of 1 lemon
2 (6 1/2 ounce) cans imported Italian tuna in olive
oil, drained
1/2 cup extra-virgin olive oil
freshly ground black pepper to taste
1/2 cup chopped fresh flat-leaf parsley leaves
DIRECTIONS:
In a 10-quart pot, bring the water to a brisk
boil. Add salt and stir in the pasta shells.
When the water returns to a boil, begin timing
and cook al dente according to the package
directions. Reserve 1/2 cup of the pasta cooking
water. Drain the pasta, but do not rinse. Transfer
the shells to a large serving bowl. Stir in
the reserved pasta water to keep the pasta
from sticking to itself. Add in the salsa cruda
ingredients and toss. Garnish with chopped
parsley leaves. SERVES 4.
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Posted: 10-29-2007
INGREDIENTS:
1 lb cooked and drained (do not rinse) tricolor radiatore pasta
1/2 cup cooked in microwave peas
1/2 lb Brie cheese, rind removed, and cut into small pieces
DIRECTIONS:
Combine warm pasta with peas and Brie and stir
until the cheese has melted completely. Serve as is or with chopped tomatoes or slivered
sun-dried tomatoes on top. Serves 6. |
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Posted: 10-29-2007
INGREDIENTS:
1 tablespoon Dijon mustard
1/3 cup red wine vinegar
1 cup fresh basil leaves
1 egg yolk
1 cup olive oil
1/2 cup walnuts
3 chicken breasts
white wine
1 red onion, thinly sliced
1 cup long green beans cooked until barely tender
DIRECTIONS:
- In a food processor, combine mustard, vinegar,
basil and egg yolk. Process for 30 seconds. Scrape
sides of bowl and process again. With motor running,
slowly drizzle in olive oil. Drop in walnuts and
turn off machine.
- Poach chicken breasts in a mixture of half water
and half white wine. When cool enough to handle,
tear into irregular pieces.
- Combine chicken, red onion and green beans with
the dressing.
Serve slightly warm to room temperature. Serves 6. |
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Posted: 10-22-2007
INGREDIENTS:
16 ounces uncooked fettuccini
1 teaspoon blackening seasoning
1 tablespoon brand pepper sauce
1/4 cup parsley, chopped
1 (1-lb) pkg. smoked sausage, cut into 1/4-inch slices
1 (16-oz.) jar alfredo sauce
DIRECTIONS:
- Cook fettuccine according to directions. Drain
and return pasta to pot.
- Meanwhile, sprinkle smoked sausage with blackening
seasoning; place in large skillet over medium heat
and cook until lightly browned, about 5 minutes.
Stir in alfredo sauce, brand pepper sauce, and parsley
and heat through.
- Pour over pasta and toss until well coated.
Serve with a large green salad and bread on the side
to soak up the sauce. Serves 6. |
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Posted: 10-22-2007
INGREDIENTS:
4 (4-OZ) salmon fillets (about ½ inch thick)
Vegetable cooking spray
1 T soy sauce
1 20-oz. can pineapple tidbits in juice, drained
½ C. finely chopped green pepper
¼ C. finely chopped purple onion
1 medium jalapeno pepper (seeded and minced)
1 T. lime juice
- Coat a broiler pan with cooking spray and arrange
the salmon fillets. Brush with soy sauce. Broil
5 ½ inches from heat (with oven door partly open)
about 4 minutes on each side.
- While salmon broils, combine pineapple, green
pepper, onion, jalapeno and lime juice in a small
bowl.
- Transfer salmon to a serving platter and top evenly
with salsa.
Serve with rice and roasted vegetables. Serves 4. |
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