I can't believe I didn't think of this on my own, but my great co-worker Claire suggested it to me yesterday as I was waxing rhapsodic about my current love affair with kale. So easy to make -- it's even more flavorful than basil pesto, has a bit of that great bitter tang that I love about kale, and is so packed with nutrients from my favorite superfood. Plus, takes 3 minutes to make.
In a food processor, add:
4 cups of kale (take out the stems)
6 large cloves of garlic
1/4 cup pine nuts (walnuts would work too)
zest of one lemon
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
1/3 cup of olive oil.
Turn on the processor and once it gets going, slowly drizzle in enough extra olive oil so that it forms a smooth, brilliant green paste. Remove from processor and if you want, stir in 1/3 cup of grated parmigiana cheese (don't add this to the processor because the cheese becomes kind of gummy when processed into the sauce this way).
Serve as a dip, toss with pasta, use as a sauce for meat, fish or seafood, or add a dollop to your favorite soup.
YUM!
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Friday, April 8, 2011
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.
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!
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.
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.
Sunday, January 16, 2011
Kale Chips
Have you resolved to eat healthier this year? Well, you can cut out greasy, overly-salty chips and crackers and replace them with kale chips. These easy-to-make snacks practically melt in your mouth and appeal even to those who HATE kale. My 2 year old eats them like candy.
Fill a large bowl with washed and well-dried kale leaves. Remove the thick stems from the kale. Add 1 tablespoon of olive oil, and a few dashes of salt, garlic salt, or any other seasoning blend you like. (I have a "Taste of India" seasoning salt from Tastefully Simple that is AMAZING on these chips.) Toss these really well until each leaf is coated with oil and seasoning and spread on a sheet pan.
Place the pan in a 300 degree oven and let them sit there for 10 minutes. Then shake them around to expose the moister leaves, and keep doing this every 5 to 10 minutes until they are all dried. It should take no more than 25 minutes total, probably even less. Let them cool for just a few minutes, and then put in a bowl.
DO NOT put these into a baggie or tupperware of any sort -- they will get soggy. They'll stay fresh and delicious for at least 2 days without being covered. Can be served as a snack or side-dish.
Enjoy!
Fill a large bowl with washed and well-dried kale leaves. Remove the thick stems from the kale. Add 1 tablespoon of olive oil, and a few dashes of salt, garlic salt, or any other seasoning blend you like. (I have a "Taste of India" seasoning salt from Tastefully Simple that is AMAZING on these chips.) Toss these really well until each leaf is coated with oil and seasoning and spread on a sheet pan.
Place the pan in a 300 degree oven and let them sit there for 10 minutes. Then shake them around to expose the moister leaves, and keep doing this every 5 to 10 minutes until they are all dried. It should take no more than 25 minutes total, probably even less. Let them cool for just a few minutes, and then put in a bowl.
DO NOT put these into a baggie or tupperware of any sort -- they will get soggy. They'll stay fresh and delicious for at least 2 days without being covered. Can be served as a snack or side-dish.
Enjoy!
Thursday, October 28, 2010
Tapenade
Tapenade is a fancy name for what is essentially olive puree, used as a dip. But you can be really creative with these and not limit yourselves to just olives. Below are my two favorites.
Olive tapenade
1 10 ounce jar of Manzanilla olives, with pimento centers, with liquid drained off *
2 cloves of garlic, rough chopped
1 pinch of red pepper flakes
2 tablespoons of fresh basil or flat leaf parsley leaves (or a combo of both)
olive oil
Put everything into a food processor with about 3 tablespoons of olive oil and turn it on. As the mixture purees, add enough extra olive oil so that the mixture comes together in a smooth paste. You won't need a lot as there is already a lot of oil and moisture in the olives.
Serve with bruschetta, crackers, pita, or crudite and enjoy!
* In my humble opinion, tapenade is one of the few places where more expensive, exotic, or flavorful olives is NOT preferable. I think the flavor then gets too overwhelming, and judging from the raves I get about this tapenade whenever I serve it, there's no need to spend the extra money on fancier olives.
Artichoke Heart Tapenade
1 14 ounce can of artichoke hearts, liquid drained off
2 cloves of garlic, rough chopped
1 pinch of red pepper flakes
2 tablespoons of fresh basil or flat leaf parsley leaves (or a combo of both)
1 pinch of salt
1 tablespoon of red wine vinegar
olive oil
Put everything into a food processor with about 3 tablespoons of olive oil and turn it on. As the mixture purees, add enough extra olive oil so that the mixture comes together in a smooth paste. You won't need a lot as there is already a lot of moisture in the artichoke hearts.
Serve with bruschetta, crackers, pita, or crudite and enjoy!
Olive tapenade
1 10 ounce jar of Manzanilla olives, with pimento centers, with liquid drained off *
2 cloves of garlic, rough chopped
1 pinch of red pepper flakes
2 tablespoons of fresh basil or flat leaf parsley leaves (or a combo of both)
olive oil
Put everything into a food processor with about 3 tablespoons of olive oil and turn it on. As the mixture purees, add enough extra olive oil so that the mixture comes together in a smooth paste. You won't need a lot as there is already a lot of oil and moisture in the olives.
Serve with bruschetta, crackers, pita, or crudite and enjoy!
* In my humble opinion, tapenade is one of the few places where more expensive, exotic, or flavorful olives is NOT preferable. I think the flavor then gets too overwhelming, and judging from the raves I get about this tapenade whenever I serve it, there's no need to spend the extra money on fancier olives.
Artichoke Heart Tapenade
1 14 ounce can of artichoke hearts, liquid drained off
2 cloves of garlic, rough chopped
1 pinch of red pepper flakes
2 tablespoons of fresh basil or flat leaf parsley leaves (or a combo of both)
1 pinch of salt
1 tablespoon of red wine vinegar
olive oil
Put everything into a food processor with about 3 tablespoons of olive oil and turn it on. As the mixture purees, add enough extra olive oil so that the mixture comes together in a smooth paste. You won't need a lot as there is already a lot of moisture in the artichoke hearts.
Serve with bruschetta, crackers, pita, or crudite and enjoy!
Monday, September 27, 2010
Fruit Breads
Not to be confused with fruit cakes!!! These are the yummy loaves like banana or pumpkin breads that we all love as breakfast, snacks or desserts. I'm not much for baking, but these are so easy to make, that even I can manage.
I prefer to make them in a stand-mixer like my kitchen-aid, but a hand blender will work too.
First, mix the following ingredients:
2 eggs
3/4 cup canola oil (OR substitute 3/4 cup of applesauce - you'll never miss the oil nor notice a difference in taste)
3/4 cup sugar
1 tbsp. real vanilla extract
And your fruit (or veggies) -- suggestions include: 3 very ripe bananas, 1 can of cooked pumpkin, 1 cup of shredded apple, zucchini or berries. The possibilities are really endless.
Once this is all well integrated, add the following and mix until smooth:
1 and 1/2 cup flour
1 tbsp. cinnamon
1 tsp. each of baking soda and baking powder
1 pinch of salt.
When it's well-mixed, pour into a greased loaf pan, and bake at 350 degrees for 55-60 minutes. Cool on a wire rack, cut with a serrated knife, and dig in!!!
I prefer to make them in a stand-mixer like my kitchen-aid, but a hand blender will work too.
First, mix the following ingredients:
2 eggs
3/4 cup canola oil (OR substitute 3/4 cup of applesauce - you'll never miss the oil nor notice a difference in taste)
3/4 cup sugar
1 tbsp. real vanilla extract
And your fruit (or veggies) -- suggestions include: 3 very ripe bananas, 1 can of cooked pumpkin, 1 cup of shredded apple, zucchini or berries. The possibilities are really endless.
Once this is all well integrated, add the following and mix until smooth:
1 and 1/2 cup flour
1 tbsp. cinnamon
1 tsp. each of baking soda and baking powder
1 pinch of salt.
When it's well-mixed, pour into a greased loaf pan, and bake at 350 degrees for 55-60 minutes. Cool on a wire rack, cut with a serrated knife, and dig in!!!
Monday, September 13, 2010
Asian-style chicken salad
I threw this one together yesterday for lunch to celebrate Grandparents' Day. It's light, refreshing, and filling all at the same time.
1 head of bok choy, sliced thin
1 heart of romaine, sliced thin
1/2 cup shredded carrots
1/4 cup cilantro leaves
1/2 cup edamame
1/3 cup thin slivers of red, yellow and/or orange peppers
1 cup of shredded chicken breast (you could easily substitute shrimp, salmon, or your favorite tofu)
1/2 cup Chinese crunchy noodles (optional) as garnish
Toss all of this together with the following dressing:
Juice of 1 lime
2 tbsp. olive oil
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
1 tsp. grated fresh ginger
pinch of salt
pinch of black pepper
1 tbsp. duck sauce
Whisk this dressing together and toss just enough with the salad to coat the leaves lightly. Left-over dressing can be stored for at least a week.
1 head of bok choy, sliced thin
1 heart of romaine, sliced thin
1/2 cup shredded carrots
1/4 cup cilantro leaves
1/2 cup edamame
1/3 cup thin slivers of red, yellow and/or orange peppers
1 cup of shredded chicken breast (you could easily substitute shrimp, salmon, or your favorite tofu)
1/2 cup Chinese crunchy noodles (optional) as garnish
Toss all of this together with the following dressing:
Juice of 1 lime
2 tbsp. olive oil
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
1 tsp. grated fresh ginger
pinch of salt
pinch of black pepper
1 tbsp. duck sauce
Whisk this dressing together and toss just enough with the salad to coat the leaves lightly. Left-over dressing can be stored for at least a week.
Thursday, September 9, 2010
Pasta Salad with squash
1 pound cooked and cooled pasta, such as penne, bowties, etc.
1 pint grape tomatoes, cut in half
3 cloves of garlic, minced
1/2 red onion, diced
4 ounces of feta cheese, crumbled (low fat varieties are fine)
2 - 3 tbsp. fresh dill, minced
1/2 tsp. salt
1/2 tsp. fresh cracked black pepper
1/2 cup extra virgin olive oil
1/4 cup red wine or champagne vinegar
2 zucchini and/or summer squash, cut into bite-sized cubes.
Mix together, chill for a few hours, or overnight, and allow to warm up slightly before serving so the flavors come alive.
1 pint grape tomatoes, cut in half
3 cloves of garlic, minced
1/2 red onion, diced
4 ounces of feta cheese, crumbled (low fat varieties are fine)
2 - 3 tbsp. fresh dill, minced
1/2 tsp. salt
1/2 tsp. fresh cracked black pepper
1/2 cup extra virgin olive oil
1/4 cup red wine or champagne vinegar
2 zucchini and/or summer squash, cut into bite-sized cubes.
Mix together, chill for a few hours, or overnight, and allow to warm up slightly before serving so the flavors come alive.
Zucchini sticks
Those who have ever dined at The Staaten restaurant on Staten Island know that there are few things more delicious than breaded, fried zucchini sticks -- the place is famous for them! But, it's not necessarily the most figure friendly side-dish out there. My version is healthier, and just as tasty.
2-3 zucchini, cut into sticks that resemble thick french fries
1 egg
1/2 cup milk (skim, whole, or anything in between)
1 cup Italian seasoned bread crumbs
1/2 cup grated parmigiana cheese (just use something pre-grated -- this is not a recipe that needs fresh grated parmigiano reggiano cheese)
Whisk together the egg and milk and in a separate bowl, combine the bread crumbs and grated cheese. Dunk the zucchini sticks in the egg/milk mixture and after shaking off excess liquid, thoroughly coat the sticks in the bread crumb/cheese mixture. Transfer to a cookie sheet that is sprayed with non-stick cooking spray. When the sheet is full, spray the tops of the sticks with cooking spray as well, and bake in a 400 degree oven for 12-15 minutes -- until the sticks brown and crisp up every so slightly.
Serve hot!
2-3 zucchini, cut into sticks that resemble thick french fries
1 egg
1/2 cup milk (skim, whole, or anything in between)
1 cup Italian seasoned bread crumbs
1/2 cup grated parmigiana cheese (just use something pre-grated -- this is not a recipe that needs fresh grated parmigiano reggiano cheese)
Whisk together the egg and milk and in a separate bowl, combine the bread crumbs and grated cheese. Dunk the zucchini sticks in the egg/milk mixture and after shaking off excess liquid, thoroughly coat the sticks in the bread crumb/cheese mixture. Transfer to a cookie sheet that is sprayed with non-stick cooking spray. When the sheet is full, spray the tops of the sticks with cooking spray as well, and bake in a 400 degree oven for 12-15 minutes -- until the sticks brown and crisp up every so slightly.
Serve hot!
Zucchini Parmigiana
A few weeks ago, I visited the farm of my honorary family from college. They were growing zucchini the size of eggplant, and I took some home with me. In a moment of inspiration, my Mom suggested making zucchini parmigiana and it was AMAZING! Here's the eggplant parmigiana recipe -- nothing needs to change but for the veggies. http://foodislove-judy.blogspot.com/2010/01/eggplant-parmigiana.html. Cut the zukes on a steep angle, so you have large slices.
I think part of the secret is that these zukes were really large, and therefore a bit more tough than the zucchini we usually like to eat sauteed or grilled. They held up really well to the initial roasting and then the baking. But I didn't layer them more than 2 stacks high, and cooked for only 30 minutes so they wouldn't turn to mush. It was delicious!
Now, I've made a lot of converts out of eggplant parm over the years -- but if you know folks who are steadfast in their refusal to eat eggplant, try this variation with them and see if they like it.
I think part of the secret is that these zukes were really large, and therefore a bit more tough than the zucchini we usually like to eat sauteed or grilled. They held up really well to the initial roasting and then the baking. But I didn't layer them more than 2 stacks high, and cooked for only 30 minutes so they wouldn't turn to mush. It was delicious!
Now, I've made a lot of converts out of eggplant parm over the years -- but if you know folks who are steadfast in their refusal to eat eggplant, try this variation with them and see if they like it.
Friday, August 13, 2010
Corn chowder
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.
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.
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.
Thursday, July 15, 2010
Tomato Salad
It's summer -- and for me, that always means tomato salad and lots of it! The thought of fresh picked, Jersey tomatoes in July and August always makes my mouth water. Below is a very basic recipe for tomato salad, and then I suggest some variations to dress it up and/or make it more substantial. We usually eat tomato salad as a side-dish, but there's no reason that a big tomato salad, when accompanied with fresh, crusty Italian bread, can't make a full meal!
2 large tomatoes
1/4 red onion, cut into small, thin slices
2 tablespoons fresh basil, chopped
2 -3 tbs. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
Cut the tomato into bit-sized chunks, and then simply toss everything together. Let it sit for about 30 minutes before you serve, so the salt will release some of the tomatoes' juices, and don't refrigerate -- tomatoes are so much better served at room temperature, and chilling them, can tend to make the tomatoes mealy.
If you like, you could add olives or capers to this salad as well.
If you happen to have some day-or-two day old left-over bread, cut it into cubes, and lightly toast it. When cooled, toss it into the salad, and let it absorb the oil and tomato juices -- this is called panzanella and is an old-fashioned Italian way of making sure that old tomatoes and old bread didn't go to waste.
Of course, cubes of fresh mozzarella cheese go beautifully with any tomato salad. And you could add grilled chicken or shrimp to this recipe and make a more substantial meal salad as well.
Mangia!
2 large tomatoes
1/4 red onion, cut into small, thin slices
2 tablespoons fresh basil, chopped
2 -3 tbs. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
Cut the tomato into bit-sized chunks, and then simply toss everything together. Let it sit for about 30 minutes before you serve, so the salt will release some of the tomatoes' juices, and don't refrigerate -- tomatoes are so much better served at room temperature, and chilling them, can tend to make the tomatoes mealy.
If you like, you could add olives or capers to this salad as well.
If you happen to have some day-or-two day old left-over bread, cut it into cubes, and lightly toast it. When cooled, toss it into the salad, and let it absorb the oil and tomato juices -- this is called panzanella and is an old-fashioned Italian way of making sure that old tomatoes and old bread didn't go to waste.
Of course, cubes of fresh mozzarella cheese go beautifully with any tomato salad. And you could add grilled chicken or shrimp to this recipe and make a more substantial meal salad as well.
Mangia!
Wednesday, June 30, 2010
Cannellini bean sauce
I made this the other night to dress up some grilled salmon. Basically, I'm taking a fagiole sauce and turning into a puree -- it was a huge hit and so easy to make.
1 can of cannellini beans, drained and rinsed
4 cloves of garlic, chopped
3 tbs. extra virgin olive oil
1/3 cup dry white wine
1/3 cup low-sodium chicken broth
1/2 tsp. fresh cracked black pepper
splash of balsamic vinegar (optional)
* I don't add any salt because the beans are already salty enough, but if you're a salt-a-holic, add a pinch when you're sauteing the garlic.
Saute the garlic in the olive oil until it's translucent, but not yet browned at all. Then add the white wine and boil on high for 2 minutes to eliminate the alcohol. Add the beans, pepper and vinegar, and half of the chicken stock. Simmer gently for about 10 minutes.
Using either a blender or immersion blender, puree this mixture and return to very low heat -- add just enough of the rest of the broth to keep it liquid enough to pour on, under or beside the fish or meat you are serving.
If you use less broth and let this mixture cool and set, it would also be a fabulous dip to go with veggies, pita bread, or anything else you like for dipping.
1 can of cannellini beans, drained and rinsed
4 cloves of garlic, chopped
3 tbs. extra virgin olive oil
1/3 cup dry white wine
1/3 cup low-sodium chicken broth
1/2 tsp. fresh cracked black pepper
splash of balsamic vinegar (optional)
* I don't add any salt because the beans are already salty enough, but if you're a salt-a-holic, add a pinch when you're sauteing the garlic.
Saute the garlic in the olive oil until it's translucent, but not yet browned at all. Then add the white wine and boil on high for 2 minutes to eliminate the alcohol. Add the beans, pepper and vinegar, and half of the chicken stock. Simmer gently for about 10 minutes.
Using either a blender or immersion blender, puree this mixture and return to very low heat -- add just enough of the rest of the broth to keep it liquid enough to pour on, under or beside the fish or meat you are serving.
If you use less broth and let this mixture cool and set, it would also be a fabulous dip to go with veggies, pita bread, or anything else you like for dipping.
Monday, June 21, 2010
Roasted Red Peppers
This is one of my absolute favorite foods -- it's great as an antipasto, they are fabulous in salads, and can be used thousands of ways. The roasting really intensifies the flavor of the pepper and turns what is a good veggie, into a great veggie.
They can be roasted many different ways. Below are some easy methods.
1. If you have gas cooking, simply turn on a burner to medium and place the pepper in the middle of the grate and let each side char up nicely. Turn with tongs when each surface is about 50 blackened. When all surfaces are complete, place the pepper into a ziploc bag and close it up. Let the pepper rest for about 10 minutes, so the skin can blister off the pepper. Then peel it off, cut the pepper in half to remove the seeds, and serve how you'd like. You can also store the pepper in olive oil for up to two weeks.
2. You can also roast these in the broiler of your oven, whether gas or electric. Coat them lightly in olive oil, and place under the broiler -- check frequently and turn as they start to blacken up and then follow directions above.
3. You can also roast them on a gas or charcoal grill -- get your grill to med/high heat, and roast them till each side is sufficiently charred, and follow directions in #1 above.
They can be roasted many different ways. Below are some easy methods.
1. If you have gas cooking, simply turn on a burner to medium and place the pepper in the middle of the grate and let each side char up nicely. Turn with tongs when each surface is about 50 blackened. When all surfaces are complete, place the pepper into a ziploc bag and close it up. Let the pepper rest for about 10 minutes, so the skin can blister off the pepper. Then peel it off, cut the pepper in half to remove the seeds, and serve how you'd like. You can also store the pepper in olive oil for up to two weeks.
2. You can also roast these in the broiler of your oven, whether gas or electric. Coat them lightly in olive oil, and place under the broiler -- check frequently and turn as they start to blacken up and then follow directions above.
3. You can also roast them on a gas or charcoal grill -- get your grill to med/high heat, and roast them till each side is sufficiently charred, and follow directions in #1 above.
Tomato/Red Pepper/Ginger Sauce
I made this yesterday for the first time, to accompany grilled Chilean Sea Bass -- it was a HUGE hit and I could have, quite literally, eaten simply the sauce with a spoon it was soo good. And SOOO easy! Though I used it for fish, I could easily accompany any kind of meat, seafood, or even grilled veggies. I suspect it would even taste good tossed with pasta or Asian noodles.
1 14.5 ounce can of roasted tomatoes -- diced, crushed, whole -- doesn't matter. (I prefer Glen Muir organic line)
2 large cloves of garlic
1 roasted red pepper (see separate recipe for how to roast one yourself, but feel free to use one from a jar as well)
1/2 tsp. fresh cracked black pepper
1/2 inch fresh ginger, grated (do not substitute dried ginger)
1/4 cup olive oil
In a sauce pan, add the tomatoes, garlic, pepper, ginger and peppers -- chop up the veggies into rough chunks. Let it simmer over medium/low heat for about 10 minutes so the flavors develop and meld a bit.
Then pour it into a blender, add the olive oil, and puree the mixture until everything is liquified and thoroughly emulsified.
This sauce can be served hot, warm, room temperature or cold. The possibilities are limitless. You could even thin it out a bit with some broth and serve it as a soup.
1 14.5 ounce can of roasted tomatoes -- diced, crushed, whole -- doesn't matter. (I prefer Glen Muir organic line)
2 large cloves of garlic
1 roasted red pepper (see separate recipe for how to roast one yourself, but feel free to use one from a jar as well)
1/2 tsp. fresh cracked black pepper
1/2 inch fresh ginger, grated (do not substitute dried ginger)
1/4 cup olive oil
In a sauce pan, add the tomatoes, garlic, pepper, ginger and peppers -- chop up the veggies into rough chunks. Let it simmer over medium/low heat for about 10 minutes so the flavors develop and meld a bit.
Then pour it into a blender, add the olive oil, and puree the mixture until everything is liquified and thoroughly emulsified.
This sauce can be served hot, warm, room temperature or cold. The possibilities are limitless. You could even thin it out a bit with some broth and serve it as a soup.
Rice Pilaf salad
This is a recipe I made up purely by chance. I had a number of left-overs and such lying around that I knew would work well together and all I needed was something to bind them all together. I didn't have time to boil and cool pasta, so instead, I reached for a pouch of Uncle Ben's Rice Pilaf that cooks in the microwave in 90 seconds. I thought this would be a good clean up dinner that the family would tolerate, and instead everyone who ate it RAVED that it was one of the best meals I've ever made. I was speechless, but it's now going into the regular repetoire! It's great for a picnic meal, a take-along for a pot luck party, or as a quick main course on a busy evening.
2 pouches of Uncle Ben's Rice Pilaf, microwaveable type is easiest. (or any other brand or variety that you like best)
1/4 cup shredded parmigiana cheese
3 tablespoons extra virgin olive oil
Juice of 1 lemon
1/2 tsp. of fresh cracked black pepper
1/2 cup chopped tomatoes
1/2 cup chopped chicken, turkey, beef, pork, shrimp, tofu . . . .whatever form of protein you'd like
1 cup chopped spinach leaves
Cook the rice for 60 seconds, rather and 90, put it into a large bowl, and add the EVOO, lemon and pepper (there's NO need to add salt -- the rice has plenty already.). When it cools to room temperature, which shouldn't be long, add everything else and toss thoroughly. You can also add whatever other veggies you'd like and have lying around -- the idea is to use this to clean up all the leftovers that don't quite make a new meal, but that you can't bear to throw out. If you think it still needs more acid upon tasting, either add more lemon juice, or some red wine vinegar.
Allow to sit for an hour or so, and then serve.
Voila!
2 pouches of Uncle Ben's Rice Pilaf, microwaveable type is easiest. (or any other brand or variety that you like best)
1/4 cup shredded parmigiana cheese
3 tablespoons extra virgin olive oil
Juice of 1 lemon
1/2 tsp. of fresh cracked black pepper
1/2 cup chopped tomatoes
1/2 cup chopped chicken, turkey, beef, pork, shrimp, tofu . . . .whatever form of protein you'd like
1 cup chopped spinach leaves
Cook the rice for 60 seconds, rather and 90, put it into a large bowl, and add the EVOO, lemon and pepper (there's NO need to add salt -- the rice has plenty already.). When it cools to room temperature, which shouldn't be long, add everything else and toss thoroughly. You can also add whatever other veggies you'd like and have lying around -- the idea is to use this to clean up all the leftovers that don't quite make a new meal, but that you can't bear to throw out. If you think it still needs more acid upon tasting, either add more lemon juice, or some red wine vinegar.
Allow to sit for an hour or so, and then serve.
Voila!
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