August and early September are peak season for delicious sweet corn - now's the time to make up a big batch of corn chowder both to eat now, and to freeze for the dog-days of winter when you need a taste of summer sunshine.
This recipe is susceptible to MANY variations and can be made for vegetarians or carnivores.
32 ounces of either low salt chicken broth or vegetable broth (or homemade if you have it!)
1 large onion, diced
2 large garlic cloves, minced
1 small to medium red pepper, diced
2 tablespoons of extra virgin olive oil
2 medium sized potatoes, washed and cut into small cubes
2 cups of fresh corn, cut right off the cob if possible
1 tsp. fresh cracked black pepper
1/2 cup of 2% milk
OPTIONAL ADD-INS:
1 cup diced or shredded chicken
crumbled bacon to garnish
1 cup of crab meat
In a soup pot, saute the onions, garlic and red pepper in olive oil until they become tender -- do this over low heat so as not to allow any of them to brown. They should turn soft and translucent, but not brown.
Add the corn and potato, toss to coat with the oil and veggies, and saute for another minute.
Then add the broth and pepper, bring to a boil, and then simmer over low-heat for about 20 minutes so all the flavors meld and the potato gets tender.
Add the milk right before serving and make sure the soup is hot enough, but don't bring it back up to a boil again.
This is a really hearty meal -- this and some fresh bread will fill you for the entire night.
If you want to add more flavor or protein, feel free to add chicken, bacon, crabmeat, or any other protein that strikes your fancy.
Friday, August 13, 2010
Fruit Salad
Fruit Salad? Who needs a recipe for fruit salad, you ask . . . all you do is cut up some fruit and toss it in a bowl and there you go!
True, that will do and especially if you're using fresh, seasonal fruit, it will be delicious.
But a simple dressing that I love will perk it up a lot!
For every 3 cups of fruit in your salad, mix:
the juice of one lime
1 tablespoon of honey
1 tablespoon of minced fresh mint (peppermint or spearmint are both fine)
Toss thoroughly -- I promise this will make a huge difference that you will love.
True, that will do and especially if you're using fresh, seasonal fruit, it will be delicious.
But a simple dressing that I love will perk it up a lot!
For every 3 cups of fruit in your salad, mix:
the juice of one lime
1 tablespoon of honey
1 tablespoon of minced fresh mint (peppermint or spearmint are both fine)
Toss thoroughly -- I promise this will make a huge difference that you will love.
Tuesday, August 10, 2010
Manicotti
This is my absolute favorite dish in the entire world. My Grandma used to make it for every holiday meal, and a few other times a year as well. A picky and sparse eater as a child, I nonetheless ate manicotti until I was bursting at the seams. My cousin Sean and I used to delight in having contests to see who could eat more, and my shining moment came when I ate 10 and he only finished 8 :)
This is not a recipe for the dieting type -- while there are some ways to cut calories (using part skim cheeses for example), this is NOT a meal that can be made with non-fat cheeses for the cheeses are the be all and end all of the dish. So if you're going to make it, be ready to splurge and revel in the decadence of this delicious meal.
There are pre-made pasta shells for manicotti that you could use if you must. Similarly, large sheets of fresh lasagna pasta will do in a pinch, but there is no substitute for the real thing -- fresh crepes. The recipe is below, and trust me, they are not hard. Once you get the hang of them, it's a piece of cake. My mom and I can knock them out in an assembly line at the rate of about 60 an 30 minutes.
The recipe below makes 12 manicotti, which easily serves 4, and if you have meatballs and sausages on the side, or some other side-dish, could also serve 6. But be warned, as good as these are right out of the oven, they're even better the next day gently warmed up, so I always recommend making a generous enough portion that you'll have leftovers.
Crepes:
4 eggs
1/4 cup water
3/4 cup flour
a pinch of salt
Whisk the eggs, water and salt together until the eggs are thoroughly blended. Sift in the flour a bit at a time, and continue whisking in the flour to make sure there are no lumps. Mix just until the flour is fully incorporated, but do not let the mixture start to get fluffy. Let it sit for a few minutes before cooking.
Take an 8 inch, non-stick frying pan and heat it up over medium heat. Once the pan is warm, lower the heat to medium/low and put a very thin spray of non-stick cooking spray over the pan (you may need to do this again after 6 or so crepes, but if your pan is very good, you might not need to do it again at all). Using a large spoon (the kind you stir a big pot of soup or sauce with), pour the mixture into the pan and roll it around the pan until it forms a full circle on the bottom -- add a bit more if necessary to cover the whole pan. When the edges start to curl ever-so-slightly, flip it over for about 10 seconds, and then remove from heat and put on a plate. If you're going to fill the manicotti right away, there's no need to separate the crepes with anything, but if you are going to wait a few hours or a day or two, separate each crepe with wax paper or saran wrap.
Filling:
8 ounces of ricotta cheese
4 ounces of diced mozzarella cheese (don't use fresh mozzarella -- it's too wet and will make the mixture runny)
1 egg
1/4 tsp. fresh ground black pepper
1 tablespoon minced fresh Italian flat leaf parsely
1/4 cup grated parmigiano reggiano cheese
As an option, you could also add about 1/2 cup cooked, chopped spinach to the filling.
Stir this together, and fill each crepe with about 2 heaping teaspoons of the mixture before rolling them up. Place them in a casserole dish that's generously lined with tomato sauce (I prefer the sauce made with meatballs and sausages because the flavor is richer, but marinara sauce is great too. Do NOT use Bolognese sauce as it's too overwhelming and the meat will over-power the delicate cheese-filled crepes). Once they're all in the dish, cover with more sauce and then sprinkle liberally with shredded mozzarella. Cover with aluminum foil and bake for about 35-45 minutes, at 350 degrees, until bubbling on the sides and so hot in the middle that you can't stick your finger into it without immediately recoiling. Be sure to put a few toothpicks in the top so the aluminum doesn't stick to the manicotti.
Remove from the oven and let it sit for about 5 minutes before serving so the cheeses can firm up just a bit. It will make serving much easier.
When heating up leftovers, either microwave them at medium power until just warmed through, our put them in a saute pan, with a little bit of water, and gently heat over low heat.
This is not a recipe for the dieting type -- while there are some ways to cut calories (using part skim cheeses for example), this is NOT a meal that can be made with non-fat cheeses for the cheeses are the be all and end all of the dish. So if you're going to make it, be ready to splurge and revel in the decadence of this delicious meal.
There are pre-made pasta shells for manicotti that you could use if you must. Similarly, large sheets of fresh lasagna pasta will do in a pinch, but there is no substitute for the real thing -- fresh crepes. The recipe is below, and trust me, they are not hard. Once you get the hang of them, it's a piece of cake. My mom and I can knock them out in an assembly line at the rate of about 60 an 30 minutes.
The recipe below makes 12 manicotti, which easily serves 4, and if you have meatballs and sausages on the side, or some other side-dish, could also serve 6. But be warned, as good as these are right out of the oven, they're even better the next day gently warmed up, so I always recommend making a generous enough portion that you'll have leftovers.
Crepes:
4 eggs
1/4 cup water
3/4 cup flour
a pinch of salt
Whisk the eggs, water and salt together until the eggs are thoroughly blended. Sift in the flour a bit at a time, and continue whisking in the flour to make sure there are no lumps. Mix just until the flour is fully incorporated, but do not let the mixture start to get fluffy. Let it sit for a few minutes before cooking.
Take an 8 inch, non-stick frying pan and heat it up over medium heat. Once the pan is warm, lower the heat to medium/low and put a very thin spray of non-stick cooking spray over the pan (you may need to do this again after 6 or so crepes, but if your pan is very good, you might not need to do it again at all). Using a large spoon (the kind you stir a big pot of soup or sauce with), pour the mixture into the pan and roll it around the pan until it forms a full circle on the bottom -- add a bit more if necessary to cover the whole pan. When the edges start to curl ever-so-slightly, flip it over for about 10 seconds, and then remove from heat and put on a plate. If you're going to fill the manicotti right away, there's no need to separate the crepes with anything, but if you are going to wait a few hours or a day or two, separate each crepe with wax paper or saran wrap.
Filling:
8 ounces of ricotta cheese
4 ounces of diced mozzarella cheese (don't use fresh mozzarella -- it's too wet and will make the mixture runny)
1 egg
1/4 tsp. fresh ground black pepper
1 tablespoon minced fresh Italian flat leaf parsely
1/4 cup grated parmigiano reggiano cheese
As an option, you could also add about 1/2 cup cooked, chopped spinach to the filling.
Stir this together, and fill each crepe with about 2 heaping teaspoons of the mixture before rolling them up. Place them in a casserole dish that's generously lined with tomato sauce (I prefer the sauce made with meatballs and sausages because the flavor is richer, but marinara sauce is great too. Do NOT use Bolognese sauce as it's too overwhelming and the meat will over-power the delicate cheese-filled crepes). Once they're all in the dish, cover with more sauce and then sprinkle liberally with shredded mozzarella. Cover with aluminum foil and bake for about 35-45 minutes, at 350 degrees, until bubbling on the sides and so hot in the middle that you can't stick your finger into it without immediately recoiling. Be sure to put a few toothpicks in the top so the aluminum doesn't stick to the manicotti.
Remove from the oven and let it sit for about 5 minutes before serving so the cheeses can firm up just a bit. It will make serving much easier.
When heating up leftovers, either microwave them at medium power until just warmed through, our put them in a saute pan, with a little bit of water, and gently heat over low heat.
Wednesday, August 4, 2010
Mediterranean Chicken with Orzo
This dish is probably mostly inspired by Greek food, but so many of the flavors and ideas are also common to Sicily and southern Italy, that I've decided to call it Mediterranean instead. With a few minutes of preparation the day before you want to eat, this meal can be ready in less than 30 minutes and is a nutritionally complete, full course meal all in itself. It's fancy enough to impress at a dinner party, but can also be an easy week-night staple.
2 pounds of boneless chicken breast, or chicken breast tenders
1 pound of orzo
1 medium onion, diced
3 cloves of garlic, minced
2 lemons
1/4 cup extra virgin olive oil
1 small can (14.5 ounces) on crushed tomatoes (fire roasted add a nice extra bit of flavor)
64 ounces of chicken broth
6-8 ounces fresh spinach, chopped
2 tablespoons fresh dill, minced (do NOT substitute dried dill -- fresh dill is essential)
4-5 sprigs of fresh rosemary (if you must use dry, 3 tablespoons will be enough)
6-7 springs of fresh thyme (or 2 teaspoons dry)
1 teaspoon of salt
1.5 teaspoons fresh cracked black pepper
6-8 ounces of feta cheese, crumbled (low fat or fat free versions are perfect for this meal -- you'll never miss the fat!)
The night before you want to eat this meal, start marinating the chicken. If using chicken breasts, cut them into strips so they look like chicken tenders. Place all the chicken in a gallon size ziploc bag, and add the olive oil, the juice of both lemons, the rosemary and thyme, roughly chopped, 1 tsp. of salt, and 1/2 tsp. of pepper. Close the bag, thoroughly mix and massage the marinade into the chicken, and place in the fridge until about 15 minutes before you want to grill the chicken. When you remove the chicken for cooking, strip away most of the herbs that cling to the meat, and place it on a hot grill or grill pan for about 4 minutes on each side, until it's cooked through.
To prepare the orzo, first saute the onion and garlic in a tablespoon or two of olive oil until they are soft and wilted. Add the chicken broth (low-sodium or homemade if at all possible) to a boil, along with the pepper and dill (no need for any more salt -- between the broth, even if it's low-sodium, and the feta, there is plenty of salt already). When it's boiling, add the orzo. 2-3 minutes before the orzo is done, add the crushed tomatoes and 1 minute before it is done, stir in the chopped fresh spinach, just to get it to wilt.
Once the cooking time for the orzo is done, drain the excess fluid from the orzo, and distribute it in 4-6 shallow bowls (pasta bowls are perfect). Sprinkle each with feta cheese, and then place the chicken on top and enjoy!
Pescatarian Option: Instead of chicken, use shrimp or scallops -- marinate the same way, but be sure to grill them for only a minute or so on each side, until just cooked through. Substitute vegetable broth for the chicken broth.
2 pounds of boneless chicken breast, or chicken breast tenders
1 pound of orzo
1 medium onion, diced
3 cloves of garlic, minced
2 lemons
1/4 cup extra virgin olive oil
1 small can (14.5 ounces) on crushed tomatoes (fire roasted add a nice extra bit of flavor)
64 ounces of chicken broth
6-8 ounces fresh spinach, chopped
2 tablespoons fresh dill, minced (do NOT substitute dried dill -- fresh dill is essential)
4-5 sprigs of fresh rosemary (if you must use dry, 3 tablespoons will be enough)
6-7 springs of fresh thyme (or 2 teaspoons dry)
1 teaspoon of salt
1.5 teaspoons fresh cracked black pepper
6-8 ounces of feta cheese, crumbled (low fat or fat free versions are perfect for this meal -- you'll never miss the fat!)
The night before you want to eat this meal, start marinating the chicken. If using chicken breasts, cut them into strips so they look like chicken tenders. Place all the chicken in a gallon size ziploc bag, and add the olive oil, the juice of both lemons, the rosemary and thyme, roughly chopped, 1 tsp. of salt, and 1/2 tsp. of pepper. Close the bag, thoroughly mix and massage the marinade into the chicken, and place in the fridge until about 15 minutes before you want to grill the chicken. When you remove the chicken for cooking, strip away most of the herbs that cling to the meat, and place it on a hot grill or grill pan for about 4 minutes on each side, until it's cooked through.
To prepare the orzo, first saute the onion and garlic in a tablespoon or two of olive oil until they are soft and wilted. Add the chicken broth (low-sodium or homemade if at all possible) to a boil, along with the pepper and dill (no need for any more salt -- between the broth, even if it's low-sodium, and the feta, there is plenty of salt already). When it's boiling, add the orzo. 2-3 minutes before the orzo is done, add the crushed tomatoes and 1 minute before it is done, stir in the chopped fresh spinach, just to get it to wilt.
Once the cooking time for the orzo is done, drain the excess fluid from the orzo, and distribute it in 4-6 shallow bowls (pasta bowls are perfect). Sprinkle each with feta cheese, and then place the chicken on top and enjoy!
Pescatarian Option: Instead of chicken, use shrimp or scallops -- marinate the same way, but be sure to grill them for only a minute or so on each side, until just cooked through. Substitute vegetable broth for the chicken broth.
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