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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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