This is a true Italian masterpiece dish, and often, an acquired taste. Broccoli rabe is a slightly bitter (in a good way) version of broccoli, with very leafy, thin stems. It needs a dual cooking process to reach its best taste, but it's actually quite easy to prepare. Italian sausage is its perfect partner, but it's also delicious with pasta, as a side dish, or as a pizza topping.
1 pound of broccoli rabe, roughly chopped
2 tablespoons of olive oil
2-3 large cloves of garlic, thinly sliced
4 links of Italian sausage (hot or sweet; chicken, turkey or pork - it's up to you)
1/2 cup cannellini beans (optional)
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
1 pinch of red pepper flakes (optional)
1/2 cup of chicken or vegetable broth
Take the broccoli rabe and plunge it into salted, boiling water for about 90 seconds. Drain the broccoli rabe and put in a bowl of ice water to stop it from cooking any further. Once it has cooled, drain it again and shake/squeeze as much water out of the veggies as possible.
Grill the sausage until cooked through and nicely crisped on the outside. Remove from heat and let them sit for 5 minutes so the juices settle back into the meat. While they are cooling, heat the olive oil in a large skillet and add the garlic slices, cooking until translucent but not letting them brown.
Add the broccoli rabe, the beans, salt and pepper (black and red) and toss thoroughly -- saute until heated through.
Slice the sausage into bite-sized pieces and toss into the broccoli and beans. If any of the food is sticking to the bottom of the pan, add enough broth to loosen it up and keep things moist. Cook for another 2-3 minutes, so the flavors meld, using more broth if necessary. It's nice to have a little pool of juice at the bottom of the bowl which can be absorbed by some nice crusty Italian bread.
This is often served as an appetizer, but it really can be an ample meal, especially if served along side some risotto, polenta, or even pasta.
Thursday, March 17, 2011
Monday, March 7, 2011
Cheesecake
This is a recipe that my Mom and I have been using for as long as I can remember-- I believe it came from a neighbor at one time. It never fails to impress everyone -- including people who don't usually like cheesecake. It's dense, creamy, and just plain old delicious and is so easy to make, so don't fear -- if you're not a baker (and I'm not), you can still make this with ease.
Crust --
1.5 cups of graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Mix these together, and press them into the bottom of a 9 inch spring-form pan. Make sure the crumbs go half way up the sides of the pan. Refrigerate this for at least 15 minutes so the crust will set.
Preheat your over to 370 degrees.
Cream together 16 ounces of cream cheese (not whipped) and 1 cup sugar.
When thoroughly mixed, add three eggs, one at a time.
Then add 1 pint of sour cream (reduced fat is fine) and 1 tsp. pure vanilla extract.
Mix thoroughly and pour into the crust.
Wrap the springform pan in aluminum foil, making sure it's fit tightly around the bottom an goes up close to the top of the pan.
Put it in a baking dish that has 1/2 inch of water (this will minimize the chances of having cracks in the top of the cheesecake, though if that happens, don't despair -- it does NOT impact the taste at all).
Bake for 30 minutes, and then turn off the oven, leaving the cheesecake in the over for another hour. Remove after that hour, cool the cake further at room temperature for 30 minutes, and then refrigerate.
There are many ways you can dress up and vary this cake -- options include:
Using rum or almond extract instead of vanilla
Adding 1/2 cut of small chocolate chips, heath bar crumbles, etc . . .
Pouring canned pie filling on top (cherry and blueberry work best) -- or serving on the side
Serving with fruit syrup that you make at home (recipe to follow)
Adding lemon, lime or orange zest to the mixture
The possibilities are as endless as your imagination!
Bake in the oven for 30 minutes
Crust --
1.5 cups of graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Mix these together, and press them into the bottom of a 9 inch spring-form pan. Make sure the crumbs go half way up the sides of the pan. Refrigerate this for at least 15 minutes so the crust will set.
Preheat your over to 370 degrees.
Cream together 16 ounces of cream cheese (not whipped) and 1 cup sugar.
When thoroughly mixed, add three eggs, one at a time.
Then add 1 pint of sour cream (reduced fat is fine) and 1 tsp. pure vanilla extract.
Mix thoroughly and pour into the crust.
Wrap the springform pan in aluminum foil, making sure it's fit tightly around the bottom an goes up close to the top of the pan.
Put it in a baking dish that has 1/2 inch of water (this will minimize the chances of having cracks in the top of the cheesecake, though if that happens, don't despair -- it does NOT impact the taste at all).
Bake for 30 minutes, and then turn off the oven, leaving the cheesecake in the over for another hour. Remove after that hour, cool the cake further at room temperature for 30 minutes, and then refrigerate.
There are many ways you can dress up and vary this cake -- options include:
Using rum or almond extract instead of vanilla
Adding 1/2 cut of small chocolate chips, heath bar crumbles, etc . . .
Pouring canned pie filling on top (cherry and blueberry work best) -- or serving on the side
Serving with fruit syrup that you make at home (recipe to follow)
Adding lemon, lime or orange zest to the mixture
The possibilities are as endless as your imagination!
Bake in the oven for 30 minutes
Sunday, March 6, 2011
Lori's Orzo Risotto
Another gem from Lori Demarest-Barrett
2 Tbsp. olive oil
2 Tbsp. butter
1 box orzo pasta
1/2 cup small diced onion
1 1/2 tsp. minced garlic
1/2 cup white wine
1/2 tsp. kosher salt
4 cups chicken or vegetable stock (kept warm on the stove)
1/4 tsp. fresh pepper
1/4 cup grated cheese (optioanal)
In a large frying pan, set over medium high heat, add 2 Tbsp. olive oil & 2 Tbsp. butter. Once the oil is hot & the butter is melted, add the orzo & toast lightly (about 3 minutes). Add 1/2 cup onions, stirring until soft (3-4 minutes). Add 1 1/2 tsp. garlic & cook for 30 seconds, while stirring. Add 1/2 cup wine, stir deglazing the pan. Once the wine has nearly evaporated, add 2 cups of the chicken stock. Add salt & pepper. Cook until the stock has been absorbed by the orzo, stirring often.
1 bag baby spinach
1 pt. grape or cherry tomatoes, halved
1 lemon for zesting
1 tsp. olive oil (if necessary)
8-10 basil leaves, torn or thiny sliced
salt & pepper to taste
cooked orzo from above
Pile spinach leaves on the bottom of a large bowl. Add the tomatoes and lemon zest. Add the hot cooked orzo to the bowl. Drizzle olive oil (if necessary). Stir to combine veggies & orzo. The spinach will wilt and the tomatoes will warm. Add basil, toss. Add salt & pepper to taste.
2 Tbsp. olive oil
2 Tbsp. butter
1 box orzo pasta
1/2 cup small diced onion
1 1/2 tsp. minced garlic
1/2 cup white wine
1/2 tsp. kosher salt
4 cups chicken or vegetable stock (kept warm on the stove)
1/4 tsp. fresh pepper
1/4 cup grated cheese (optioanal)
In a large frying pan, set over medium high heat, add 2 Tbsp. olive oil & 2 Tbsp. butter. Once the oil is hot & the butter is melted, add the orzo & toast lightly (about 3 minutes). Add 1/2 cup onions, stirring until soft (3-4 minutes). Add 1 1/2 tsp. garlic & cook for 30 seconds, while stirring. Add 1/2 cup wine, stir deglazing the pan. Once the wine has nearly evaporated, add 2 cups of the chicken stock. Add salt & pepper. Cook until the stock has been absorbed by the orzo, stirring often.
1 bag baby spinach
1 pt. grape or cherry tomatoes, halved
1 lemon for zesting
1 tsp. olive oil (if necessary)
8-10 basil leaves, torn or thiny sliced
salt & pepper to taste
cooked orzo from above
Pile spinach leaves on the bottom of a large bowl. Add the tomatoes and lemon zest. Add the hot cooked orzo to the bowl. Drizzle olive oil (if necessary). Stir to combine veggies & orzo. The spinach will wilt and the tomatoes will warm. Add basil, toss. Add salt & pepper to taste.
Roasted Cornish Game Hen
This is a deceptively elegant meal to serve to company -- it looks a lot harder than it actually is.
Serve 1 hen per person, and the day before you plan to serve them, soak them in the following marinade, which is enough for 6-8 birds:
The zest and juice of 2 lemons and 2 oranges
3 - 4 sprigs of fresh rosemary, chopped finely
1 tbsp. fresh thyme leaves
1 tbsp. fresh sage leaves, chopped finely
1 tsp. fresh ground black pepper
1 tbsp. salt
1/3 cup extra virgin olive oil
1/4 cup orange juice
5 cloves of garlic, grated or crushed
Mix this together and it should be like a thin paste. Slather the hens on the inside and outside with the marinade, making sure to get some under the skin to it flavors the meat directly, pouring the remainder in the pan/dish in which you're marinating them. Cover with foil and refrigerate for for 20-24 hours.
Remove the dish from the refrigerator an hour before you plan to put them in the oven, and drain the excess marinade from them. Put them in a large roasting pan, with at least a little bit of room in between each hen so they can cook evenly.
Preheat your over to 400 degrees, and place the hens in the oven for 1 hour -- for the last 10-15 minutes, turn the heat up to 425 degrees so the skin crisps up a bit.
When they are done, place them on a large platter, cover with foil and let sit for 10-15 minutes before serving. Strain all the drippings from the bottom of the roasting pan into a sauce pan and after letting it sit for a minute, strain off most of the liquid fat that rises to the top. Add 1/3 cup of dry vermouth, sherry, white wine or marsala wine (whichever you like best), and boil rapidly for 5 minutes to evaporate all the alcohol. Serve this alongside the hens in case anyone would like theirs even a bit more juicy and succulent.
Wild rice pilaf is a very traditional side-dish with cornish game hens, but let your imagination run wild!
As a final tip, after dinner, save all the hen carcasses in ziploc bags, and freeze them until you are ready to make chicken broth -- they work perfectly for this!
Serve 1 hen per person, and the day before you plan to serve them, soak them in the following marinade, which is enough for 6-8 birds:
The zest and juice of 2 lemons and 2 oranges
3 - 4 sprigs of fresh rosemary, chopped finely
1 tbsp. fresh thyme leaves
1 tbsp. fresh sage leaves, chopped finely
1 tsp. fresh ground black pepper
1 tbsp. salt
1/3 cup extra virgin olive oil
1/4 cup orange juice
5 cloves of garlic, grated or crushed
Mix this together and it should be like a thin paste. Slather the hens on the inside and outside with the marinade, making sure to get some under the skin to it flavors the meat directly, pouring the remainder in the pan/dish in which you're marinating them. Cover with foil and refrigerate for for 20-24 hours.
Remove the dish from the refrigerator an hour before you plan to put them in the oven, and drain the excess marinade from them. Put them in a large roasting pan, with at least a little bit of room in between each hen so they can cook evenly.
Preheat your over to 400 degrees, and place the hens in the oven for 1 hour -- for the last 10-15 minutes, turn the heat up to 425 degrees so the skin crisps up a bit.
When they are done, place them on a large platter, cover with foil and let sit for 10-15 minutes before serving. Strain all the drippings from the bottom of the roasting pan into a sauce pan and after letting it sit for a minute, strain off most of the liquid fat that rises to the top. Add 1/3 cup of dry vermouth, sherry, white wine or marsala wine (whichever you like best), and boil rapidly for 5 minutes to evaporate all the alcohol. Serve this alongside the hens in case anyone would like theirs even a bit more juicy and succulent.
Wild rice pilaf is a very traditional side-dish with cornish game hens, but let your imagination run wild!
As a final tip, after dinner, save all the hen carcasses in ziploc bags, and freeze them until you are ready to make chicken broth -- they work perfectly for this!
Saturday, March 5, 2011
Dried Cherry Sauce
I made this sauce to accompany some wild duck-- it would work with most game meat, would be delicious with cornish game hen, roast pork, and even a great steak. And it's so easy to make.
Combine the following in a sauce pan:
1 cup of dry red wine
1/2 cup of dried tart cherries
1 sprig of fresh rosemary
2 cloves of garlic, smashed but not cut up any further
1/4 tsp fresh cracked black pepper
1 tbsp. honey
Turn heat up to high and boil this mixture rapidly, so the alcohol evaporates and the wine reduces by half. Then take off the heat, remove the garlic and rosemary, and puree either with a blender or immersion blender. Then strain the sauce through a fine sieve to remove any bits of cherry that did not fully puree.
This is a very strong sauce so you only need a little bit of it with each piece of meat. Either drizzle on top with a spoon, or put a bit on your plate, and place the meat on top of it.
Enjoy!
Combine the following in a sauce pan:
1 cup of dry red wine
1/2 cup of dried tart cherries
1 sprig of fresh rosemary
2 cloves of garlic, smashed but not cut up any further
1/4 tsp fresh cracked black pepper
1 tbsp. honey
Turn heat up to high and boil this mixture rapidly, so the alcohol evaporates and the wine reduces by half. Then take off the heat, remove the garlic and rosemary, and puree either with a blender or immersion blender. Then strain the sauce through a fine sieve to remove any bits of cherry that did not fully puree.
This is a very strong sauce so you only need a little bit of it with each piece of meat. Either drizzle on top with a spoon, or put a bit on your plate, and place the meat on top of it.
Enjoy!
Lori's Luscious Crumb Cake
Thanks to the beautiful Lori Demarest-Barrett for this recipe.
CRUMB CAKE
1 box vanilla cake mix
CRUMBS:
2 (4) sticks of melted butter
2 (4) cups flour
2 (4) tsp. cinnamon
1 (2) tsp. vanilla
2/3 (1 1/3) cup sugar
Pinch of salt
Make vanilla cake according to directions on the box.
Take cake out of oven 10 minutes early to add crumbs.
CRUMBS
Combine melted butter, flour, sugar, salt, vanilla, cinnamon in a bowl.
Create crumbs with your hands. Add equal amounts of flour & sugar to create consistency of play dough.
Place crumbs carefully on top of cake. Bake 10 more minutes in the oven. Turn the oven off and leave the cake in the oven until it cools.
Friday, March 4, 2011
Risotto
This creamy rice dish has gained a lot of popularity over the last decade or two, and gets a bad rap as being very hard to make - nothing could be further from the truth. While it takes a bit of stirring and pampering, it's actually quite simple to make, but seems terribly impressive to those who dine. Below is the basic recipe but it can be doctored up with your favorite herbs, veggies, shellfish, meat, and even sauces (such as pesto). The possibilities are endless.
1 large onion, diced
3 large cloves of garlic, minced
2 tbsp. extra virgin olive oil
1 cup arborio or carnaroli rice
1 cup of dry white wine
32 ounces of low-sodium chicken or vegetable broth
1/3 tsp. of fresh cracked black pepper
1-2 tbsp. butter (optional)
1/4 cup grated parmigiana cheese
Using a very large skillet, saute the onion and garlic in the olive oil, over medium heat, until tender and translucent. They should not brown. Once they are done, add the rice to the pan and coat well in the oil and veggies. Cook this for 3-4 minutes, letting the oil start to soften the rice ever so slightly.
Then turn the heat up as high as it can go and as soon as it starts to sizzle, add the cup of white wine. Cook on this high heat for 1 minute and then turn down to medium-low heat. Continue cooking and stirring occasionally until almost all the wine has been absorbed into the rice. At that point, start ladling in the broth gradually, a ladle or two at a time. The broth should either be at room temperature or heated up a bit. Do not add cold broth. Keep doing this until all the broth is absorbed and the rice is tender all the way through. Stir every 2-3 minutes as it cooks. This slow-cooking and stirring will allow these particular types of rice to release a lot of creamy texture.
This whole process should take at least 30 minutes and at high-altitudes, might even take longer. If you run out of broth before the rice is fully tender, you can add water.
When you've added the last of your liquid, turn it to low heat and do not let it absorb all of the broth -- there should be a little bit left when it's ready to serve. When you get to this point, remove the pan from the heat, add the pepper, butter and cheese, and stir through until well incorporated. When it hits the plate, it should fall almost as if it were a thick soup -- it should not stand up in a mound (as anyone who watches Top Chef now knows!)
This amount of risotto would serve 6 as a first course and 4 as a main course. Feel free to garnish with at least a bit of fresh basil or parsley leaves.
1 large onion, diced
3 large cloves of garlic, minced
2 tbsp. extra virgin olive oil
1 cup arborio or carnaroli rice
1 cup of dry white wine
32 ounces of low-sodium chicken or vegetable broth
1/3 tsp. of fresh cracked black pepper
1-2 tbsp. butter (optional)
1/4 cup grated parmigiana cheese
Using a very large skillet, saute the onion and garlic in the olive oil, over medium heat, until tender and translucent. They should not brown. Once they are done, add the rice to the pan and coat well in the oil and veggies. Cook this for 3-4 minutes, letting the oil start to soften the rice ever so slightly.
Then turn the heat up as high as it can go and as soon as it starts to sizzle, add the cup of white wine. Cook on this high heat for 1 minute and then turn down to medium-low heat. Continue cooking and stirring occasionally until almost all the wine has been absorbed into the rice. At that point, start ladling in the broth gradually, a ladle or two at a time. The broth should either be at room temperature or heated up a bit. Do not add cold broth. Keep doing this until all the broth is absorbed and the rice is tender all the way through. Stir every 2-3 minutes as it cooks. This slow-cooking and stirring will allow these particular types of rice to release a lot of creamy texture.
This whole process should take at least 30 minutes and at high-altitudes, might even take longer. If you run out of broth before the rice is fully tender, you can add water.
When you've added the last of your liquid, turn it to low heat and do not let it absorb all of the broth -- there should be a little bit left when it's ready to serve. When you get to this point, remove the pan from the heat, add the pepper, butter and cheese, and stir through until well incorporated. When it hits the plate, it should fall almost as if it were a thick soup -- it should not stand up in a mound (as anyone who watches Top Chef now knows!)
This amount of risotto would serve 6 as a first course and 4 as a main course. Feel free to garnish with at least a bit of fresh basil or parsley leaves.
Heart-healthy Trifle
Last summer, my slender, healthy-eating father had to undergo quadruple bypass surgery. In spite of all he's always done to keep healthy, genetics caught up with him. In the aftermath, we've all adjusted our eating to be more heart health -- less sodium and less fat.
This dessert is one I tried for Christmas and it was a huge success -- no one missed a single bit of fat from this concoction. I suggest preparing it at least 24 hours in advance so all the flavors can really meld, and it can be made as much as 48 hours in advance as well.
Ingredients:
1 loaf of low fat pound-cake (or if you want to be SUPER healthy, get a ring of angel-food cake)
If berries are fresh and in season, get 16 ounces of strawberries, 1 pint of blueberries, 1/2 pint of raspberries and 1/2 pint of blackberries.
If berries are NOT in season, get 2 large bags of frozen mixed berries
3 -4 bananas, cut into thin slices
1/3 cup of sugar or splenda
2 boxes of fat free vanilla pudding mix (can also get fat free/sugar free if you so desire) -- make them according to the directions with either skim or 1% milk
1 can of fat-free whipped cream
Put all the berries and the sugar or splenda into a sauce pot and turn the heat onto medium. Cook and stir frequently, until they start to soften and fall apart. Take the berry mixture off the heat before the berries lose all shape -- you want chunks of berry in the trifle.
Slice the cake into 1/3-ish inch thick slices.
Line the bottom of the trifle dish with cake, spoon 1/3 of the berry mixture over it, spreading it so that all the cake is covered, add a layer of banana slices, and then spoon 1/3 of the pudding over the berries. Repeat these layers twice. Cover the top layer of pudding with whipped cream. Cover with plastic wrap and refrigerate for 24-48 hours, and then spoon out servings that go all the way from the bottom to the top and enjoy!
This dessert is one I tried for Christmas and it was a huge success -- no one missed a single bit of fat from this concoction. I suggest preparing it at least 24 hours in advance so all the flavors can really meld, and it can be made as much as 48 hours in advance as well.
Ingredients:
1 loaf of low fat pound-cake (or if you want to be SUPER healthy, get a ring of angel-food cake)
If berries are fresh and in season, get 16 ounces of strawberries, 1 pint of blueberries, 1/2 pint of raspberries and 1/2 pint of blackberries.
If berries are NOT in season, get 2 large bags of frozen mixed berries
3 -4 bananas, cut into thin slices
1/3 cup of sugar or splenda
2 boxes of fat free vanilla pudding mix (can also get fat free/sugar free if you so desire) -- make them according to the directions with either skim or 1% milk
1 can of fat-free whipped cream
Put all the berries and the sugar or splenda into a sauce pot and turn the heat onto medium. Cook and stir frequently, until they start to soften and fall apart. Take the berry mixture off the heat before the berries lose all shape -- you want chunks of berry in the trifle.
Slice the cake into 1/3-ish inch thick slices.
Line the bottom of the trifle dish with cake, spoon 1/3 of the berry mixture over it, spreading it so that all the cake is covered, add a layer of banana slices, and then spoon 1/3 of the pudding over the berries. Repeat these layers twice. Cover the top layer of pudding with whipped cream. Cover with plastic wrap and refrigerate for 24-48 hours, and then spoon out servings that go all the way from the bottom to the top and enjoy!
Grilled shrimp, basil and prosciutto appetizers
Prepare grilled shrimp as described in this recipe, http://foodislove-judy.blogspot.com/2011/03/grilled-shrimp-and-scallops.html, and let them cook.
Take 1/2 basil leaf (split lengthwise) and pair it with the shrimp. Wrap the shrimp and basil in about 1/4-1/3 piece of a thin slice of prosciutto (don't use too much -- just enough to hold it together -- you don't want to over-power the shrimp).
Serve cold and make a lot of them, because you will find people eating these delicious little bundles like they were popcorn.
Take 1/2 basil leaf (split lengthwise) and pair it with the shrimp. Wrap the shrimp and basil in about 1/4-1/3 piece of a thin slice of prosciutto (don't use too much -- just enough to hold it together -- you don't want to over-power the shrimp).
Serve cold and make a lot of them, because you will find people eating these delicious little bundles like they were popcorn.
Grilled shrimp and scallops
1/2 pound large shrimp, peeled and deviened
1/2 pound scallops, cut in half if they are very large
1/4 cup of lemon-garlic infused olive oil (http://foodislove-judy.blogspot.com/2011/03/lemon-garlic-infused-garlic-oil.html)
Juice of 1 lemon
1 tsp. salt
1/4 tsp fresh cracked black pepper
Stir together and toss your shrimp and or scallops in this for about 1-2 hours at most. You don't want to over-power the delicate taste of the shellfish, nor do you want the lemon juice to "over-cook" the shrimp and scallops.
There are different options for cooking these -- either put them on bamboo skewers that you soak in water for at least 2-3 hours, and cook on a medium hot grill or cook them indoors on a grill pan also over medium heat.
Cook the shrimp for 1-2 minutes on the first side until the edges start to turn pink, and then turn over for 1 more minute and remove. For scallops, cook on the first side for 2-3 minutes, and then turn over for 1-2 more, until they are white on the outside and just barely firm to the touch.
1/2 pound scallops, cut in half if they are very large
1/4 cup of lemon-garlic infused olive oil (http://foodislove-judy.blogspot.com/2011/03/lemon-garlic-infused-garlic-oil.html)
Juice of 1 lemon
1 tsp. salt
1/4 tsp fresh cracked black pepper
Stir together and toss your shrimp and or scallops in this for about 1-2 hours at most. You don't want to over-power the delicate taste of the shellfish, nor do you want the lemon juice to "over-cook" the shrimp and scallops.
There are different options for cooking these -- either put them on bamboo skewers that you soak in water for at least 2-3 hours, and cook on a medium hot grill or cook them indoors on a grill pan also over medium heat.
Cook the shrimp for 1-2 minutes on the first side until the edges start to turn pink, and then turn over for 1 more minute and remove. For scallops, cook on the first side for 2-3 minutes, and then turn over for 1-2 more, until they are white on the outside and just barely firm to the touch.
Lemon-Garlic infused garlic oil
This infused oil can be the base for delicious salad dressings, seafood and fowl marinades, or just for dipping bread -- you'll love it.
1 cup of extra virgin olive oil
rind of 1 lemon -- peeled off in slices, not grated
5 cloves of garlic, peeled and smashed, but not otherwise cut up
Put everything into a pot on the stove and turn the heat onto medium-low. Let it slowly come to a simmer, and turn down to low. Let the oil, garlic and lemon rind continue to cook for 10-15 minutes, being careful to not let the rind or garlic start to brown. If either start to develop an appreciable color, remove them from the oil.
When done, strain through a fine sieve to remove any remnants of garlic or lemon rind, and store in a bottle or container that you can close. It should last for 2-3 weeks on the counter, and can also be stored in the refrigerator indefinitely. Just remove whatever oil you need an hour before you'll need it, or put it in the microwave on medium heat just until it melts and becomes liquid again.
1 cup of extra virgin olive oil
rind of 1 lemon -- peeled off in slices, not grated
5 cloves of garlic, peeled and smashed, but not otherwise cut up
Put everything into a pot on the stove and turn the heat onto medium-low. Let it slowly come to a simmer, and turn down to low. Let the oil, garlic and lemon rind continue to cook for 10-15 minutes, being careful to not let the rind or garlic start to brown. If either start to develop an appreciable color, remove them from the oil.
When done, strain through a fine sieve to remove any remnants of garlic or lemon rind, and store in a bottle or container that you can close. It should last for 2-3 weeks on the counter, and can also be stored in the refrigerator indefinitely. Just remove whatever oil you need an hour before you'll need it, or put it in the microwave on medium heat just until it melts and becomes liquid again.
Trader Joe's products I love
So is there anyone who doesn't love Trader Joes? Great pre-prepped food, fabulous flash-frozen fish, the least expensive organic produce anywhere, and the only place I know where I can routinely get great bottles of wine for less than $5 a piece. And did you ever notice that all the people who work there seem so genuinely happy?
So as an ode to TJ's, here are some of my favorite things to buy there:
1. Basmati and wild rice pilaf -- it's got very reasonable sodium levels, enough flavor to make it interesting, but not enough to overpower the delicious taste of the basmati rice.
2. Caponata -- the TJ's brand of caponata is fabulous -- as good as any homemade I've ever had.
3. Roasted red pepper/eggplant dip -- it's got an amazing kick to it
4. Their bagged salad greens -- easily half the price of what you'll find at any other supermarket
5. Bite-sized pita chip crackers -- no better accompaniment to hummus, dips and spreads
6. TJ's white bean and basil hummus . . . luscious
7. TJ's smoked apple chardonnay chicken sausages (all of their chicken sausages are wonderful but this one is my absolute favorite!)
What are you favorites?
So as an ode to TJ's, here are some of my favorite things to buy there:
1. Basmati and wild rice pilaf -- it's got very reasonable sodium levels, enough flavor to make it interesting, but not enough to overpower the delicious taste of the basmati rice.
2. Caponata -- the TJ's brand of caponata is fabulous -- as good as any homemade I've ever had.
3. Roasted red pepper/eggplant dip -- it's got an amazing kick to it
4. Their bagged salad greens -- easily half the price of what you'll find at any other supermarket
5. Bite-sized pita chip crackers -- no better accompaniment to hummus, dips and spreads
6. TJ's white bean and basil hummus . . . luscious
7. TJ's smoked apple chardonnay chicken sausages (all of their chicken sausages are wonderful but this one is my absolute favorite!)
What are you favorites?
Thursday, March 3, 2011
Quickie Minestrone Soup
It's the perfect meal or first course . . . and when time is short, you can take shortcuts and have it ready in 30 minutes or less. Here is my secret to quick minestrone . . .
32 ounces low sodium chicken broth (vegetarians can substitute vegetable broth)
8 ounces of crushed tomatoes
1/2 tsp. fresh cracked black pepper
1 tbs. dried oregano
2 cloves of garlic, minced
A pinch of red pepper flakes (optional)
And LOTS of veggies -- this is the time to clean out your fridge if you want -- here are some of my favorites:
escarole or spinach leaves
string beans cut into bite-sized pieces
zucchini or summer squash, cut into small cubes
sliced scallions or leeks
carrots, cut into small cubes
Basil leaves
Other add-ins are chick peas, white or red kidney beans, and pasta (cook it first and then add so it doesn't absorb all the broth) but if you are eating low-carb, you can skip all of these.
Bring the broth to a boil, cover and turn to relatively low heat -- the broth should continue to boil, but only just barely. Once everything is cooked through and tender, ladle into a bowl, sprinkle with grated parmigiana cheese if desired, and enjoy with or without a nice piece of crusty Italian bread.
32 ounces low sodium chicken broth (vegetarians can substitute vegetable broth)
8 ounces of crushed tomatoes
1/2 tsp. fresh cracked black pepper
1 tbs. dried oregano
2 cloves of garlic, minced
A pinch of red pepper flakes (optional)
And LOTS of veggies -- this is the time to clean out your fridge if you want -- here are some of my favorites:
escarole or spinach leaves
string beans cut into bite-sized pieces
zucchini or summer squash, cut into small cubes
sliced scallions or leeks
carrots, cut into small cubes
Basil leaves
Other add-ins are chick peas, white or red kidney beans, and pasta (cook it first and then add so it doesn't absorb all the broth) but if you are eating low-carb, you can skip all of these.
Bring the broth to a boil, cover and turn to relatively low heat -- the broth should continue to boil, but only just barely. Once everything is cooked through and tender, ladle into a bowl, sprinkle with grated parmigiana cheese if desired, and enjoy with or without a nice piece of crusty Italian bread.
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