Zucchini Ricotta Fritters
Ingredients (Yields 18-20)
2 medium zucchini, coarsely grated
3 green onions, thinly sliced
1/2 cup ricotta cheese
2 large eggs
2 teaspoons lemon zest
1/2 teaspoon salt and freshly ground pepper
3/4 cup all-purpose flour
vegetable oil, for frying
Preparation
1. In a large bowl, combine the zucchini, green onions, ricotta, eggs, lemon zest and 1/2 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
2. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away.
Note: The fritters can made in advance and kept at room temperature for up to 2 hours and re-crisped in a 325° oven prior to serving.
Saturday, July 9, 2011
Green Bean Waldorf Slaw
Green Bean Waldorf Slaw
Ingredients (Serves 8-10)
1/2 a small cabbage
1 pound (3-4 cups) green beans
1 tablespoon olive oil
1/2 sweet onion, sliced
1/2 cup sauteed walnuts
3 tablespoons cider vinegar
1/3 cup mayonnaise
1/3 cup fat free sour cream
2-3 tablespoons sugar, to taste
Preparation
1. Core the cabbage and shredded very finely. Remove ends from beans, slice them thinly in the long axis and cook in a pot of boiling salted water for 2-3 minutes, drain immediately, and cool under cold running water.
2. Heat oil in small skillet and saute walnuts for 2-3 minute, add onion and cook one minute more. Remove fro heat and set aside.
3. Combine mayonnaise, sour cream, vinegar, and sugar. Srir in onions, walnuts, green beans, and cabbage. Mix well and refrigerate until cool before serving.
Ingredients (Serves 8-10)
1/2 a small cabbage
1 pound (3-4 cups) green beans
1 tablespoon olive oil
1/2 sweet onion, sliced
1/2 cup sauteed walnuts
3 tablespoons cider vinegar
1/3 cup mayonnaise
1/3 cup fat free sour cream
2-3 tablespoons sugar, to taste
Preparation
1. Core the cabbage and shredded very finely. Remove ends from beans, slice them thinly in the long axis and cook in a pot of boiling salted water for 2-3 minutes, drain immediately, and cool under cold running water.
2. Heat oil in small skillet and saute walnuts for 2-3 minute, add onion and cook one minute more. Remove fro heat and set aside.
3. Combine mayonnaise, sour cream, vinegar, and sugar. Srir in onions, walnuts, green beans, and cabbage. Mix well and refrigerate until cool before serving.
Thursday, July 7, 2011
Brazilian Shrimp & Coconut Milk Soup
Brazilian Shrimp & Coconut Milk Soup
A rich flavorful coconut milk based soup.
Ingredients (Serves 6)
1 pound small shrimp (60-80 per lb), peeled and deveined
1/4 teaspoon black pepper
1 teaspoon salt
2 cloves garlic, minced
1/4 cup lemon juice
1 can (15 oz) diced tomatoes in juice
1 medium onion, chopped
1 green bell pepper, seeded, & chopped
1 1/2 tablespoon olive oil
1/2 teaspoon cayenne
1/4 cup cilantro, chopped
1 can lite coconut milk
Preparation
1. Combine the shrimp with the black pepper, salt, garlic and lemon juice. Cover and marinate for about 15 minutes.
2. Puree the tomatoes with juices in a blender until smooth.
Heat the olive oil in a medium saucepan and cook the onion and bell pepper until softened. Add cayenne, the tomato puree and simmer until the mixture for about 10 minutes. Stir in the coconut milk and bring to a boil. Add the shrimp mixture and cook until the shrimp are cooked, approximately 5 minutes. Stir in the cilantro and serve.
A rich flavorful coconut milk based soup.
Ingredients (Serves 6)
1 pound small shrimp (60-80 per lb), peeled and deveined
1/4 teaspoon black pepper
1 teaspoon salt
2 cloves garlic, minced
1/4 cup lemon juice
1 can (15 oz) diced tomatoes in juice
1 medium onion, chopped
1 green bell pepper, seeded, & chopped
1 1/2 tablespoon olive oil
1/2 teaspoon cayenne
1/4 cup cilantro, chopped
1 can lite coconut milk
Preparation
1. Combine the shrimp with the black pepper, salt, garlic and lemon juice. Cover and marinate for about 15 minutes.
2. Puree the tomatoes with juices in a blender until smooth.
Heat the olive oil in a medium saucepan and cook the onion and bell pepper until softened. Add cayenne, the tomato puree and simmer until the mixture for about 10 minutes. Stir in the coconut milk and bring to a boil. Add the shrimp mixture and cook until the shrimp are cooked, approximately 5 minutes. Stir in the cilantro and serve.
Wednesday, July 6, 2011
Thai Chicken Coconut-Milk Soup
Thai Chicken Coconut-Milk Soup
This tastes great with shrimp or mixed seafood instead of chicken, or can be prepared as a vegetarian soup by omitting the chicken and increasing the quantity of mushrooms.
Ingredients (Serves 6)
1 can (14 oz.) coconut milk
1 quart chicken stock or chicken broth
1 inch segment fresh ginger, grated
2-3 cups deboned, skinned chicken breast or thighs, cut into 1-in. chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon Thai chili paste
1/2 teaspoon salt
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
Preparation
1. Add chicken broth and chicken to a medium saucepan bring to boil, reduce heat and simmer for 12-15 minutes until chicken is firm and opaque.
2. Then stir in coconut milk, ginger, lime juice, fish sauce, sugar, and chili paste, and add the mushrooms. Simmer 10-15 minutes, stir in basil and cilantro, and serve.
This tastes great with shrimp or mixed seafood instead of chicken, or can be prepared as a vegetarian soup by omitting the chicken and increasing the quantity of mushrooms.
Ingredients (Serves 6)
1 can (14 oz.) coconut milk
1 quart chicken stock or chicken broth
1 inch segment fresh ginger, grated
2-3 cups deboned, skinned chicken breast or thighs, cut into 1-in. chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon Thai chili paste
1/2 teaspoon salt
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
Preparation
1. Add chicken broth and chicken to a medium saucepan bring to boil, reduce heat and simmer for 12-15 minutes until chicken is firm and opaque.
2. Then stir in coconut milk, ginger, lime juice, fish sauce, sugar, and chili paste, and add the mushrooms. Simmer 10-15 minutes, stir in basil and cilantro, and serve.
Tuesday, July 5, 2011
Mixed Fruit Trifle
Mixed Fruit Trifle
This is an effortless, but delicious low fat dessert.
Ingredients (Serves 8)
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container fat free sour cream
1 (9 inch) store bought angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3-4 Kiwis, peeled and sliced
2 pints fresh strawberries, stemmed and sliced
1/ 2 cup sugar
1 can (14-15 ounces) apricot halves, drained, & sectioned
1 (15 ounce) can crushed pineapple, drained
Preparation
1. Stem and slice the strawberries, and equally divide into two portions. Add 1/2 cup sugar to one half, and set the other aside. Peel and slice the Kiwis and set aside. Drain the apricots, and cut into quarter sections. Drain the can of crushed pineapple.
2. In a suitable bowl fold the unprepared pudding mix into the whipped topping, and fold in the sour cream..
3. Cut the cake into thirds, horizontally.
3. Line a the walls of a large trifle bowl or other glass serving bowl with kiwi and sugar free strawberry slices. Place one layer of cake in bottom of bowl, top with 1/3 of the crushed pineapple, 1/3 of the apricot slices, and 1/3 of the sweetened strawberries then top with 1/3 of the blended whipped topping mixture. Repeat layering until all ingredients are used. Cover the trifle, and refrigerate until well
This is an effortless, but delicious low fat dessert.
Ingredients (Serves 8)
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container fat free sour cream
1 (9 inch) store bought angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3-4 Kiwis, peeled and sliced
2 pints fresh strawberries, stemmed and sliced
1/ 2 cup sugar
1 can (14-15 ounces) apricot halves, drained, & sectioned
1 (15 ounce) can crushed pineapple, drained
Preparation
1. Stem and slice the strawberries, and equally divide into two portions. Add 1/2 cup sugar to one half, and set the other aside. Peel and slice the Kiwis and set aside. Drain the apricots, and cut into quarter sections. Drain the can of crushed pineapple.
2. In a suitable bowl fold the unprepared pudding mix into the whipped topping, and fold in the sour cream..
3. Cut the cake into thirds, horizontally.
3. Line a the walls of a large trifle bowl or other glass serving bowl with kiwi and sugar free strawberry slices. Place one layer of cake in bottom of bowl, top with 1/3 of the crushed pineapple, 1/3 of the apricot slices, and 1/3 of the sweetened strawberries then top with 1/3 of the blended whipped topping mixture. Repeat layering until all ingredients are used. Cover the trifle, and refrigerate until well
Orzo Pasta Salad
This versatile Greek favorite is a flavorful alternative to potato salad.
Ingredients (Serves 8)
1 1/2 cups uncooked orzo pasta
1 cup chicken broth + juice from artichoke jar
1 (6 ounce) jar marinated artichoke hearts, diced
2-3 Roma tomatoes, diced
1/3 cup sweet bell pepper, diced, or 1/3 cup roasted red pepper
1 sweet onion, chopped
1/3 cup pitted & diced Greek black olives
1/2 teaspoon dried oregano
1/3 teaspoon pepper
1/3 teaspoon garlic salt
1/4 cup red wine vinegar
1/3 cup olive oil
salt to taste
Preparation
1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 5 minutes; drain and add 1 cup chicken broth and the juice from 1 jar of marinated artichokes. Cook on low temperature for 5 more minutes, remove from heat ant set aside.
2. Dice the marinated artichoke hearts, tomatoes, red pepper, onion, and pitted black olives, and combine in large bowl. Drain cooked orzo and add along with oregano, garlic salt, pepper. Stir in vinegar and olive oil. Mix well, and adjust seasonings as needed.
This versatile Greek favorite is a flavorful alternative to potato salad.
Ingredients (Serves 8)
1 1/2 cups uncooked orzo pasta
1 cup chicken broth + juice from artichoke jar
1 (6 ounce) jar marinated artichoke hearts, diced
2-3 Roma tomatoes, diced
1/3 cup sweet bell pepper, diced, or 1/3 cup roasted red pepper
1 sweet onion, chopped
1/3 cup pitted & diced Greek black olives
1/2 teaspoon dried oregano
1/3 teaspoon pepper
1/3 teaspoon garlic salt
1/4 cup red wine vinegar
1/3 cup olive oil
salt to taste
Preparation
1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 5 minutes; drain and add 1 cup chicken broth and the juice from 1 jar of marinated artichokes. Cook on low temperature for 5 more minutes, remove from heat ant set aside.
2. Dice the marinated artichoke hearts, tomatoes, red pepper, onion, and pitted black olives, and combine in large bowl. Drain cooked orzo and add along with oregano, garlic salt, pepper. Stir in vinegar and olive oil. Mix well, and adjust seasonings as needed.
Mixed Fried Vegetables (Fritto Misto di Verdura)
Mixed Fried Vegetables (Fritto Misto di Verdura)
This Italian favorite is an assortment of bite-size pieces of vegetables or other foods that are dipped in batter and deep-fried. The crispy morsels make an inviting appetizer,
Ingredients (Serves 6)
1/4 pound green beans, ends snapped off
1/2 broccoli, cut into thin spears
6 scallions, root ends and green tops removed
2 zucchini, cut into 1/2-inch thick rounds
2 summer squash, cut into 1/2-inch thick rounds
1 green bell pepper, cored and cut into 1/2-inch thick strips
3 lemons, cut into wedges
1 cup cornstarch + 1 cup all-purpose flour
1 teaspoon salt
Vegetable oil, for frying
For the Lemon Mayonnaise
1/2 cup mayonnaise
tablespoons fresh lemon juice
Preparation
For the fritto misto: Mix the flour, corn starch, and salt and pepper. 1. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.)
2. Dredge the prepared vegetables in the flour mix. Fry the dredged ingredients for 2 to 3 minutes until lightly browned. Drain on paper towels.
For the lemon mayonnaise: In a small bowl, whisk the mayonnaise and lemon juice together until smooth. Pour into a small dipping or serving bowl. Serve the fritto misto with the lemon mayonnaise.
This Italian favorite is an assortment of bite-size pieces of vegetables or other foods that are dipped in batter and deep-fried. The crispy morsels make an inviting appetizer,
Ingredients (Serves 6)
1/4 pound green beans, ends snapped off
1/2 broccoli, cut into thin spears
6 scallions, root ends and green tops removed
2 zucchini, cut into 1/2-inch thick rounds
2 summer squash, cut into 1/2-inch thick rounds
1 green bell pepper, cored and cut into 1/2-inch thick strips
3 lemons, cut into wedges
1 cup cornstarch + 1 cup all-purpose flour
1 teaspoon salt
Vegetable oil, for frying
For the Lemon Mayonnaise
1/2 cup mayonnaise
tablespoons fresh lemon juice
Preparation
For the fritto misto: Mix the flour, corn starch, and salt and pepper. 1. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.)
2. Dredge the prepared vegetables in the flour mix. Fry the dredged ingredients for 2 to 3 minutes until lightly browned. Drain on paper towels.
For the lemon mayonnaise: In a small bowl, whisk the mayonnaise and lemon juice together until smooth. Pour into a small dipping or serving bowl. Serve the fritto misto with the lemon mayonnaise.
Monday, July 4, 2011
Raw and Cooked Vegetable Salad (Insalata Cruda e Cotta)
Raw and Cooked Vegetable Salad
Insalata Cruda e Cotta
Ingredients (Serves 6)
2 large sweet onions, such as Vidalia
1/3 cup extra-virgin olive oil, or as needed
1/2 teaspoon salt, or to taste
3/4 pound small new potatoes
1/2 pound fresh green beans, or broccoli crowns
4 ripe Roma tomatoes, sectioned
2 carrots, julienned
2 cucumber, peeled and cut into cubes
1/3 cup black Greek olives, pitted
1/2 cup Parmesan cheese
2 tablespoons small capers, drained
freshly ground black pepper, to taste
3 tablespoons red wine vinegar
Preparation
To make the cooked vegetables (verdura cotta)
1. Peel and trim the onions and slice into rounds, about 3/4-inch thick. Brush with olive oil and sprinkle salt lightly on both sides. Lay the onions on a baking sheet and roast in a pre-heated 375° oven for 20 minutes or longer, turning once, until slightly softened and nicely caramelized on the flat sides and edges. Cool then separate the rounds into thick onion rings.
2. Meanwhile, drop the potatoes, whole with skin on, into a pot with plenty of water. Bring to a gentle boil and cook just until a sharp knife blade slides through the potatoes-don't let them get mushy. Remove the potatoes and cut them into wedges, about 1 inch thick.
3. Trim the ends of the green beans. If using brocolli, trim the floretts and, when the potatoes are out of the boiling water, drop the beans, or brocolli in and cook until al dente, 4 minutes or so. Scoop them from the pot with a spider and drop the beans, or brocolli into very icy water, to set the color. Once chilled, drain and dry the beans and cut them in 2-inch lengths.
To make the raw vegetables (verdura cruda)
1. Rinse, dry, and core the tomatoes. Slice them in wedges about the same size as the potatoes. Peel & jullien the carrots. Peal and cut the cucumber into cubes.
To make the salad mixture
Put onions, potatoes, beans or broccolli, olives, capers, carrots, cucumber, and tomatoes in a serving bowl. Sprinkle with the remaining salt and freshly ground pepper, drizzle over the rest of the olive oil and the red wine vinegar, and tumble the vegetables to coat them with dressing. Taste and adjust the seasonings, if you like, and toss again. Serve immediately.
Insalata Cruda e Cotta
Ingredients (Serves 6)
2 large sweet onions, such as Vidalia
1/3 cup extra-virgin olive oil, or as needed
1/2 teaspoon salt, or to taste
3/4 pound small new potatoes
1/2 pound fresh green beans, or broccoli crowns
4 ripe Roma tomatoes, sectioned
2 carrots, julienned
2 cucumber, peeled and cut into cubes
1/3 cup black Greek olives, pitted
1/2 cup Parmesan cheese
2 tablespoons small capers, drained
freshly ground black pepper, to taste
3 tablespoons red wine vinegar
Preparation
To make the cooked vegetables (verdura cotta)
1. Peel and trim the onions and slice into rounds, about 3/4-inch thick. Brush with olive oil and sprinkle salt lightly on both sides. Lay the onions on a baking sheet and roast in a pre-heated 375° oven for 20 minutes or longer, turning once, until slightly softened and nicely caramelized on the flat sides and edges. Cool then separate the rounds into thick onion rings.
2. Meanwhile, drop the potatoes, whole with skin on, into a pot with plenty of water. Bring to a gentle boil and cook just until a sharp knife blade slides through the potatoes-don't let them get mushy. Remove the potatoes and cut them into wedges, about 1 inch thick.
3. Trim the ends of the green beans. If using brocolli, trim the floretts and, when the potatoes are out of the boiling water, drop the beans, or brocolli in and cook until al dente, 4 minutes or so. Scoop them from the pot with a spider and drop the beans, or brocolli into very icy water, to set the color. Once chilled, drain and dry the beans and cut them in 2-inch lengths.
To make the raw vegetables (verdura cruda)
1. Rinse, dry, and core the tomatoes. Slice them in wedges about the same size as the potatoes. Peel & jullien the carrots. Peal and cut the cucumber into cubes.
To make the salad mixture
Put onions, potatoes, beans or broccolli, olives, capers, carrots, cucumber, and tomatoes in a serving bowl. Sprinkle with the remaining salt and freshly ground pepper, drizzle over the rest of the olive oil and the red wine vinegar, and tumble the vegetables to coat them with dressing. Taste and adjust the seasonings, if you like, and toss again. Serve immediately.
Every Day Stir-Fried Vegetable & Rice Noodles
Tian Tian Chao Mian
Every Day Stir-Fried Vegetable & Rice Noodles
A simple stir-fry of noodles and crisp-tender vegetables
Ingredients (Serves 4)
1 small cucumber, peeled and jullienned
salt, to taste
3 tablespoons vegetable oil
1 medium carrot, jullienned
1 onion, thinly sliced
1/4 pound ground pork
2 cloves garlic, minced
1 1 inch piece fresh ginger, minced
4 green onions, thinly sliced
2 tablespoons soy sauce
2 tablespoons hot bean sauce
2 tablespoons rice wine vinegar
1 tablespoon sugar
2 cups bean sprouts, or 1 8-ounce can bamboo shoots
6 ounces dried rice noodles, boiled and rinsed under cold water
2 teaspoon sesame oil
Preparation
1. Toss cucumbers and a pinch of salt together in a small bowl; let sit 5 minutes. Heat a 14" wok (or stainless-steel skillet) over high heat until it begins to smoke. Add 1 tablespoon oil and swirl to coat bottom and sides. Add carrots and onions; cook until softened, about 1 minute. Transfer to a plate; set aside.
2. Return wok to high heat and add remaining oil. Add pork, garlic, ginger, and half the scallions; cook, breaking pork into small pieces, until browned, about 3–4 minutes
3. Add soy sauce, wine, sugar, bean sprouts, and carrots and onions. Cook, stirring, until hot, about 1 minute.
4. Add cucumbers, remaining scallions, noodles, and sesame oil; cook, tossing, until hot, about 1 minute. Season with salt to taste.
Every Day Stir-Fried Vegetable & Rice Noodles
A simple stir-fry of noodles and crisp-tender vegetables
Ingredients (Serves 4)
1 small cucumber, peeled and jullienned
salt, to taste
3 tablespoons vegetable oil
1 medium carrot, jullienned
1 onion, thinly sliced
1/4 pound ground pork
2 cloves garlic, minced
1 1 inch piece fresh ginger, minced
4 green onions, thinly sliced
2 tablespoons soy sauce
2 tablespoons hot bean sauce
2 tablespoons rice wine vinegar
1 tablespoon sugar
2 cups bean sprouts, or 1 8-ounce can bamboo shoots
6 ounces dried rice noodles, boiled and rinsed under cold water
2 teaspoon sesame oil
Preparation
1. Toss cucumbers and a pinch of salt together in a small bowl; let sit 5 minutes. Heat a 14" wok (or stainless-steel skillet) over high heat until it begins to smoke. Add 1 tablespoon oil and swirl to coat bottom and sides. Add carrots and onions; cook until softened, about 1 minute. Transfer to a plate; set aside.
2. Return wok to high heat and add remaining oil. Add pork, garlic, ginger, and half the scallions; cook, breaking pork into small pieces, until browned, about 3–4 minutes
3. Add soy sauce, wine, sugar, bean sprouts, and carrots and onions. Cook, stirring, until hot, about 1 minute.
4. Add cucumbers, remaining scallions, noodles, and sesame oil; cook, tossing, until hot, about 1 minute. Season with salt to taste.
Mixed Vegetable Rice
Mixed Vegetable Rice
This quick easy vegetable rice combination is full of flavor and it makes a vegetarian meal by itself.
Ingredients (Serves 6)
2 tablespoons olive oil
1 onion, diced
1 cup Basmati rice, well rinsed
2 cups water
1 teaspoon Knorr Chicken Flavor bouillon, or 1/2 teaspoon salt
3/4 cup frozen mixed vegetables, thawed
Preparation
1. In a large pan heat oil over medium heat and saute onions until tender, but not browned.
2. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in chicken bouillon, or salt. Cover the pan and increase the heat to high.
3. Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. Cook rice for 10 minutes, then stir in the vegetables, and cook for 15 minutes more.
This quick easy vegetable rice combination is full of flavor and it makes a vegetarian meal by itself.
Ingredients (Serves 6)
2 tablespoons olive oil
1 onion, diced
1 cup Basmati rice, well rinsed
2 cups water
1 teaspoon Knorr Chicken Flavor bouillon, or 1/2 teaspoon salt
3/4 cup frozen mixed vegetables, thawed
Preparation
1. In a large pan heat oil over medium heat and saute onions until tender, but not browned.
2. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in chicken bouillon, or salt. Cover the pan and increase the heat to high.
3. Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. Cook rice for 10 minutes, then stir in the vegetables, and cook for 15 minutes more.
Turmeric Rice
Turmeric Rice
A healthy savory, fragrant yellow rice dish
Ingredients (Serves 6)
2 tablespoons butter, or olive oil
1/2 onion, chopped
1 garlic clove, minced
1 1/2 cup basmati rice, well rinsed
1 tablespoon turmeric
1 teaspoon all spice
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin.
3 cups chicken broth
1/2 teaspoon salt
Preparation
1. Melt butter, or heat olive oil in saucepan, add onion and garlic, cook until softened. Add the rice and turmeric; stir to coat.
2. Add remaining all remaining ingredients, bring to boil, cover, reduce heat to low and simmer for 18 minutes.
A healthy savory, fragrant yellow rice dish
Ingredients (Serves 6)
2 tablespoons butter, or olive oil
1/2 onion, chopped
1 garlic clove, minced
1 1/2 cup basmati rice, well rinsed
1 tablespoon turmeric
1 teaspoon all spice
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin.
3 cups chicken broth
1/2 teaspoon salt
Preparation
1. Melt butter, or heat olive oil in saucepan, add onion and garlic, cook until softened. Add the rice and turmeric; stir to coat.
2. Add remaining all remaining ingredients, bring to boil, cover, reduce heat to low and simmer for 18 minutes.
Two Cheese Linguine
Two Cheese Linguine
Ingredients (Serves 3)
8 ounces linguine
1 tablespoons butter
1 tablespoon olive oil
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
1/2 cup (4 ounces) Monterrey Jack, Havarti, or Fontina cheese, shredded
1/3 cup shredded Parmesan cheese
2 tablespoons lemon juice
Preparation
1. Cook linguine according to package directions.
2. Meanwhile, in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses, and add to the sauce; stir until cheese begins to melt, and stir in lemon juice. Drain linguine, reserving some of boiling water. Add the cheese sauce and toss to coat. Add pasta water if needed to adjust thickness.
Ingredients (Serves 3)
8 ounces linguine
1 tablespoons butter
1 tablespoon olive oil
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
1/2 cup (4 ounces) Monterrey Jack, Havarti, or Fontina cheese, shredded
1/3 cup shredded Parmesan cheese
2 tablespoons lemon juice
Preparation
1. Cook linguine according to package directions.
2. Meanwhile, in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses, and add to the sauce; stir until cheese begins to melt, and stir in lemon juice. Drain linguine, reserving some of boiling water. Add the cheese sauce and toss to coat. Add pasta water if needed to adjust thickness.
Sunday, July 3, 2011
Tomatoes, Green Chilies, & Chicken Cheese Dip
Tomatoes, Green Chilies, & Chicken Cheese Dip
Ingredients (Serves 10-12)
1 (8-oz.) package cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
1 can (10mounces) mild RoTel mild tomatoes & green chilies
1 teaspoons chili powder
1 teaspoon sweet paprika
1/3 teaspoon ground cumin powder
2 cups chopped cooked chicken
2 cups (8 oz.) shredded Monterrey Jack cheese
1/4 cup chopped fresh cilantro
Tortilla and sweet potato chips
Preparation
1. Preheat oven to 350°. Stir together first 7 ingredients in a large bowl until smooth. Stir in chicken, Monterrey Jack cheese, and cilantro and mix well. Transfer mixture into a lightly greased baking dish.
2. Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Serve with tortilla chips and thick cut potato chips.
Ingredients (Serves 10-12)
1 (8-oz.) package cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
1 can (10mounces) mild RoTel mild tomatoes & green chilies
1 teaspoons chili powder
1 teaspoon sweet paprika
1/3 teaspoon ground cumin powder
2 cups chopped cooked chicken
2 cups (8 oz.) shredded Monterrey Jack cheese
1/4 cup chopped fresh cilantro
Tortilla and sweet potato chips
Preparation
1. Preheat oven to 350°. Stir together first 7 ingredients in a large bowl until smooth. Stir in chicken, Monterrey Jack cheese, and cilantro and mix well. Transfer mixture into a lightly greased baking dish.
2. Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Serve with tortilla chips and thick cut potato chips.
Garlic-Ginger Chicken Thighs
Ingredients (Serves 4-6)
2 tablespoons olive oil
6 boneless and skinless chicken thighs, trimmed of any fat
1/2 onion, sliced
2-3 cloves of garlic, minced
2 tablespoons of fresh ginger, peeled & minced
1/4 cup of soy sauce
1/3 cup of orange juice
juice of 1 lemon
Zest of 1 lemon
Preparation
1. To make marinate in a food processor combine and blend the onion, garlic, ginger, soy sauce, orange & lemon juice, and lemon zest. Transfer along with chicken to a large zip lock bag. Place in the refrigerator and marinate for 2-24 hours.
2. Heat a stove top grill pan over medium high heat with the olive oil. Once the pan is hot, add the chicken thighs. Cook for 4-5 minutes then flip over and cook for another 4 minutes or until the meat is cooked through. Transfer to a platter, and allow the meat rest for 5 minutes before serving.
Ingredients (Serves 4-6)
2 tablespoons olive oil
6 boneless and skinless chicken thighs, trimmed of any fat
1/2 onion, sliced
2-3 cloves of garlic, minced
2 tablespoons of fresh ginger, peeled & minced
1/4 cup of soy sauce
1/3 cup of orange juice
juice of 1 lemon
Zest of 1 lemon
Preparation
1. To make marinate in a food processor combine and blend the onion, garlic, ginger, soy sauce, orange & lemon juice, and lemon zest. Transfer along with chicken to a large zip lock bag. Place in the refrigerator and marinate for 2-24 hours.
2. Heat a stove top grill pan over medium high heat with the olive oil. Once the pan is hot, add the chicken thighs. Cook for 4-5 minutes then flip over and cook for another 4 minutes or until the meat is cooked through. Transfer to a platter, and allow the meat rest for 5 minutes before serving.
Saturday, July 2, 2011
Strawberry Icebox No-bake Cake
Strawberry Icebox No-bake Cake
Icebox cakes are desserts made from cool whip, whipped cream, or custards layered between graham crackers. After sitting in the refrigerator the ingredients merge into a moist, creamy cake.
Ingredients (Serves 8 )
4-5 cups fresh strawberries, pureed
6 cups (16oz. container) of Cool Whip, or
3 cups whipping cream
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 24 to 28 crackers) graham crackers
Preparation
1. Combine strawberries and sugar. Puree with hand mixer, or food processor.
2. If using cool whip combine with confectioners sugar and vanilla. Stir to mix. If using whipping cream, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, and vanilla, and whip to combine.
3. Spread a small spoonful of cool whip (or whipped cream) on the bottom of a 9x13 inch baking pan, or a like-sized dish. Lay six graham crackers out. Lightly cover the the graham crackers with more cool whip (or whipped cream) and then a single layer of strawberry puree. Repeat three times, until you have four layers of graham crackers. Spread any remaining cool whip (or whipped cream) over the top and spread.
4. Move cake to freezer and chill for at least 30mins. Remove cake from freezer, wrap in plastic wrap, and refrigerate for at least four hours, or until the crackers have softened completely.
Icebox cakes are desserts made from cool whip, whipped cream, or custards layered between graham crackers. After sitting in the refrigerator the ingredients merge into a moist, creamy cake.
Ingredients (Serves 8 )
4-5 cups fresh strawberries, pureed
6 cups (16oz. container) of Cool Whip, or
3 cups whipping cream
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 24 to 28 crackers) graham crackers
Preparation
1. Combine strawberries and sugar. Puree with hand mixer, or food processor.
2. If using cool whip combine with confectioners sugar and vanilla. Stir to mix. If using whipping cream, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, and vanilla, and whip to combine.
3. Spread a small spoonful of cool whip (or whipped cream) on the bottom of a 9x13 inch baking pan, or a like-sized dish. Lay six graham crackers out. Lightly cover the the graham crackers with more cool whip (or whipped cream) and then a single layer of strawberry puree. Repeat three times, until you have four layers of graham crackers. Spread any remaining cool whip (or whipped cream) over the top and spread.
4. Move cake to freezer and chill for at least 30mins. Remove cake from freezer, wrap in plastic wrap, and refrigerate for at least four hours, or until the crackers have softened completely.
Broiled or Grilled Moroccan Chicken Quarters
Broiled or Grilled Moroccan Chicken Quarters
Rubbing chicken with this vibrant Moroccan spice blend
before broiling or grilling adds great flavor.
Ingredients (Serves 4-6)
4 chicken leg/thigh quarters
For the Moroccan Spice Mix
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
4 tablespoons of soft butter, or olive oil
Preparation
1. Combine spices and mix well. Blend mixture in butter, or olive oil.
2. Wash chicken quarters, dry well; and rub inside and out with butter/oil spice paste mixture. Let stand at least 1 hour.
3. Preheat broiler or grill, then cook chicken Place chicken on broiler pan. Broil about 6 inches from heat for 10 minutes. Turn and brush with the butter mixture. Broil for 10 minutes longer, or until tender and golden brown. To grill, place chicken in center of grid, directly over coal free area for 25 minutes. Baste with oil mixture.
Turn, cook 20 to 25 minutes or until no longer pink at bone.
Rubbing chicken with this vibrant Moroccan spice blend
before broiling or grilling adds great flavor.
Ingredients (Serves 4-6)
4 chicken leg/thigh quarters
For the Moroccan Spice Mix
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
4 tablespoons of soft butter, or olive oil
Preparation
1. Combine spices and mix well. Blend mixture in butter, or olive oil.
2. Wash chicken quarters, dry well; and rub inside and out with butter/oil spice paste mixture. Let stand at least 1 hour.
3. Preheat broiler or grill, then cook chicken Place chicken on broiler pan. Broil about 6 inches from heat for 10 minutes. Turn and brush with the butter mixture. Broil for 10 minutes longer, or until tender and golden brown. To grill, place chicken in center of grid, directly over coal free area for 25 minutes. Baste with oil mixture.
Turn, cook 20 to 25 minutes or until no longer pink at bone.
Gnocchi with Brown Butter
Gnocchi with Brown Butter
Delicious, but fast & simple comfort food.
Ingredients (Serves 4-6)
1 pound (500g) prepared gnocchi
4 tablespoons unsalted butter
1/2 teaspoon garlic salt
1/2 teaspoon dried or ground sage, optional
4 tablespoons chicken stock, or white wine
3 tablespoons grated parmesan cheese for serving
Preparation
1. Cook gnocchi in large pot of salted, boiling water until they float to the surface. Drain and set aside.
2. Meanwhile, heat butter in a large skillet over medium-low heat until melted. Continue cooking until butter turns a clear, dark amber (being careful not to burn). Add chicken stock or wine to butter.
3. Add drained gnocchi to skillet with butter and stock, tossing to coat evenly.
4. Season with salt and pepper, and top with grated parmesan cheese.
Delicious, but fast & simple comfort food.
Ingredients (Serves 4-6)
1 pound (500g) prepared gnocchi
4 tablespoons unsalted butter
1/2 teaspoon garlic salt
1/2 teaspoon dried or ground sage, optional
4 tablespoons chicken stock, or white wine
3 tablespoons grated parmesan cheese for serving
Preparation
1. Cook gnocchi in large pot of salted, boiling water until they float to the surface. Drain and set aside.
2. Meanwhile, heat butter in a large skillet over medium-low heat until melted. Continue cooking until butter turns a clear, dark amber (being careful not to burn). Add chicken stock or wine to butter.
3. Add drained gnocchi to skillet with butter and stock, tossing to coat evenly.
4. Season with salt and pepper, and top with grated parmesan cheese.
Low Fat Blueberry Crumble
Low Fat Blueberry Crumble (or Other Fruit)
This a good alternative to fat rich pie crusts.
Ingredients (Serves 4)
2 1/2-3 cups fresh or frozen fruit, such as blueberries, peaches, etc
1 Granny Smith apple, peeled and grated on large holes of box grater
zest and juice from 1 lemon
3 tablespoon granulated sugar
3 tablespoons all-purpose flour, divided
2 tablespoon water, or fruit juice
1/2 cup rolled oats
3 tablespoons brown sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter , cut into 1/4-inch pieces, or
2 tablespoons vegetable oil
Preparation
1. Preheat oven to 400°F.
In a suitable baking dish combine fruit with granulated sugar, flour and water, or juice. Stir in oats,brown sugar, and cinnamon. Add the oil oil and stir to combine.
2. Bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes. Let stand for at least 10 minutes before serving.
This a good alternative to fat rich pie crusts.
Ingredients (Serves 4)
2 1/2-3 cups fresh or frozen fruit, such as blueberries, peaches, etc
1 Granny Smith apple, peeled and grated on large holes of box grater
zest and juice from 1 lemon
3 tablespoon granulated sugar
3 tablespoons all-purpose flour, divided
2 tablespoon water, or fruit juice
1/2 cup rolled oats
3 tablespoons brown sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter , cut into 1/4-inch pieces, or
2 tablespoons vegetable oil
Preparation
1. Preheat oven to 400°F.
In a suitable baking dish combine fruit with granulated sugar, flour and water, or juice. Stir in oats,brown sugar, and cinnamon. Add the oil oil and stir to combine.
2. Bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes. Let stand for at least 10 minutes before serving.
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