From Rachel Ray (definitely NOT my go to girl for recipes, but don't let that deter you).
I sought out an alternate recipe from my own, as I didn't have any lemons on hand. And wow - this was simply amazing (and no citrus in sight!). Must be the addition of anchovies - which I would never have thought of adding previously. Really terrific dish, great heat from the chilies, will be on heavy rotation for those lazy weeknights when the pantry needs replenishing.
1 pound spaghetti
Salt
1/4 cup extra-virgin olive oil
6 fillets flat anchovies, chopped (used a big blob of anchovy paste – I never have canned anchovies on hand)
4 cloves garlic, chopped
1 tsp dried thyme leaves (used a whack of fresh instead)
1/2 - 1 tsp crushed red pepper flakes
1/2 cup dry white wine
1 15-ounce can whole baby clams, with their juice (used 2 cans, and emptied out most of the juice of 2nd can)
Handful flat-leaf parsley, chopped
Cook pasta until al dente. It will continue to cook in sauce, later.
To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme & red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2-3 mins. Remove from heat and season with salt, add parsley and serve.
Thursday, February 25, 2010
Mushroom and Spinach Pizza
I still had some leftover roasted garlic puree from a previous recipe, so decided to make a bunch of mushroom, spinach and roasted garlic mini pizzas for the freezer. We loves us our pizza for weekday lunches! I was pretty much inconsolable last wkd because I couldn't find rapini for my famous (only in our home) carmelized onion, kalamata olive & braised rapini pizzas, I had to create an alternate recipe - this was the result!
10 whole wheat pitas
3/4 of a bag shredded Italian 4 blend cheese
a whole bunch of sliced brown mushrooms, say, 7 cups?
1.5 packages of fresh spinach leaves
Some chopped mint and oregano (from my aero garden) - 1.5 tbsp?
splash of madeira wine
1.5 tbsp (?) of roasted garlic puree
Saute the mushrooms, along with the garlic puree, some s & p, add a glug of madeira - cook to your liking. Let cool on platter. In same pan (w/ juices), cook the spinach until wilted. Add chopped herbs. Cool, then squeeze dry the spinach.
Sprinkle pitas w/ cheese. Add 'strands' of spinach, then a bunch of cooked mushrooms - freeze on cookie sheet in freezer - stack and store in freezer!
10 whole wheat pitas
3/4 of a bag shredded Italian 4 blend cheese
a whole bunch of sliced brown mushrooms, say, 7 cups?
1.5 packages of fresh spinach leaves
Some chopped mint and oregano (from my aero garden) - 1.5 tbsp?
splash of madeira wine
1.5 tbsp (?) of roasted garlic puree
Saute the mushrooms, along with the garlic puree, some s & p, add a glug of madeira - cook to your liking. Let cool on platter. In same pan (w/ juices), cook the spinach until wilted. Add chopped herbs. Cool, then squeeze dry the spinach.
Sprinkle pitas w/ cheese. Add 'strands' of spinach, then a bunch of cooked mushrooms - freeze on cookie sheet in freezer - stack and store in freezer!
Roasted Garlic and Walnut Pasta
From The New Basics Cookbook (the good times girls).
This was a huge hit - full of earthy flavours. The 'girls' had this memorable dish in Rome, one of their faves. I changed the recipe by NOT adding the extra head of roasted garlic, but I did make a half batch of their roasted garlic puree, and used about 3.5 tbsp. of same in the recipe. Here is the revised recipe below.
roasted garlic puree:
4 whole heads of garlic
1.5 tbsp butter
1 tsp dried thyme
1 tsp coarsely ground black pepper
1/2 kosher salt
1/4 cup (or more) chicken stock
Preheat oven to 350. Carefully remove outer papery skin from garlic heads, leaving the whole heads intact. Arrange in a small baking dish. Dot w/ butter, thyme, pepper and salt. Pour stock into the dish. Cover w/ foil and bake, basting frequently, for 1 hr. Uncover, bake 10 mins longer. Cool then remove garlic, and combine into a mush.
Recipe:
1/2 cup chopped pecans (roast until toasted)
1/2 cup olive oil
3.5 tbsp roasted garlic puree from above
1/2 lb spaghetti
bunch of chopped parsley
s & p to taste
Cook pasta. While its cooking,
Heat olive oil in small skillet. Add garlic puree and nuts - saute for 5 mins. Add parsley, s & p, stir well. Add cooked drained pasta, serve immediately. Buon appetito!
This was a huge hit - full of earthy flavours. The 'girls' had this memorable dish in Rome, one of their faves. I changed the recipe by NOT adding the extra head of roasted garlic, but I did make a half batch of their roasted garlic puree, and used about 3.5 tbsp. of same in the recipe. Here is the revised recipe below.
roasted garlic puree:
4 whole heads of garlic
1.5 tbsp butter
1 tsp dried thyme
1 tsp coarsely ground black pepper
1/2 kosher salt
1/4 cup (or more) chicken stock
Preheat oven to 350. Carefully remove outer papery skin from garlic heads, leaving the whole heads intact. Arrange in a small baking dish. Dot w/ butter, thyme, pepper and salt. Pour stock into the dish. Cover w/ foil and bake, basting frequently, for 1 hr. Uncover, bake 10 mins longer. Cool then remove garlic, and combine into a mush.
Recipe:
1/2 cup chopped pecans (roast until toasted)
1/2 cup olive oil
3.5 tbsp roasted garlic puree from above
1/2 lb spaghetti
bunch of chopped parsley
s & p to taste
Cook pasta. While its cooking,
Heat olive oil in small skillet. Add garlic puree and nuts - saute for 5 mins. Add parsley, s & p, stir well. Add cooked drained pasta, serve immediately. Buon appetito!
Eggless Coffee Cake
I wanted to make a yummy coffee cake for breakfast, and well, no eggs to be found! Found this recipe online (can't recall where!), and while I wouldn't say it was super moist, the flavours were quite nice - and it really is perfect w/ coffee.
For the cake:
4 cups whole wheat flour
1 tbsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp allspice
1/4 cup canola oil
1/2 cup vanilla soy yogurt (I used coffee cream yogurt - yum)
1 cup pure maple syrup
1 1/2 cups plain soymilk
1 tsp vanilla
For the topping:
1/4 cup whole wheat pastry flour
3 tbsp brown sugar
1/4 tsp cinnamon
1 tbsp canola oil
1 cup chopped walnuts (I used pecans)
Preheat oven to 350 F. Lightly grease or spray a 9x13 baking pan with non stick cooking spray.
Make the topping: Combine flour, sugar and cinnamon. Drizzle the oil in a little at a time and whisk until crumbs form. Add the walnuts and mix.
Make the cake: Combine dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients until well combined. Add the wet to the dry and combine.
Pour the batter into the prepared pan and sprinkle the topping over it. Bake at 350 for 45 minutes or until a toothpick or butter knife comes out clean.
For the cake:
4 cups whole wheat flour
1 tbsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp allspice
1/4 cup canola oil
1/2 cup vanilla soy yogurt (I used coffee cream yogurt - yum)
1 cup pure maple syrup
1 1/2 cups plain soymilk
1 tsp vanilla
For the topping:
1/4 cup whole wheat pastry flour
3 tbsp brown sugar
1/4 tsp cinnamon
1 tbsp canola oil
1 cup chopped walnuts (I used pecans)
Preheat oven to 350 F. Lightly grease or spray a 9x13 baking pan with non stick cooking spray.
Make the topping: Combine flour, sugar and cinnamon. Drizzle the oil in a little at a time and whisk until crumbs form. Add the walnuts and mix.
Make the cake: Combine dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients until well combined. Add the wet to the dry and combine.
Pour the batter into the prepared pan and sprinkle the topping over it. Bake at 350 for 45 minutes or until a toothpick or butter knife comes out clean.
Tuesday, February 9, 2010
Warm French Lentil Salad with Smoked Sausage
From finecooking.com
So delicious - so French. Would be perfect spring picnic fare, to wineries and such - bon freaking apetit!
1 ¾ cups Puy lentils
3 fresh thyme sprigs
2 bay leaves
3 garlic cloves, smashed
1/4 tsp. black peppercorns
1 small onion, peeled
1 small carrot, peeled and split lengthwise
8 oz. smoked sausage, such as kielbasa (I used Harvest brand double-smoked farmer’s sausage [insert homer drool here …]
1 cup dry white wine or dry white vermouth (I used vermouth)
2 ½ tbsp red-wine vinegar; more as needed
2 tsp. Dijon
Kosher salt
3 tbsp extra-virgin olive oil
3 tbsp walnut oil (I used all olive oil)
¼ cup chopped flat-leaf parsley
3-4 finely chopped scallions
Freshly ground black pepper
Pick over and rinse the lentils, and put them in a large saucepan. Place thyme, bay leaves, garlic, & peppercorns into bouquet garni - add pouch to the pan along with the onion & carrot. Fill pan w/ cold water to cover the lentils by about 2”, & bring to a boil over med-high heat. Immediately lower to a gentle simmer, uncovered, until just tender, 30-40 mins. (If water level drops below the surface of the lentils, add a little more water.)
Preheat oven to 375. Place sliced sausage in a baking pan. Add the wine or vermouth. Bake for about 30-40 mins, or until slightly browned and carmelized.
While the lentils and sausage cook, make the vinaigrette: In a medium bowl, whisk 1 ½ tbsp of the vinegar with the mustard and a pinch of salt. In a steady stream, whisk in the olive and walnut oils. Season to taste w/ salt.
Drain the lentils, discarding the bouquet garni, carrot, and onion. Transfer to a large bowl and add 1 tsp. salt and the remaining 1 tbsp vinegar, tossing to coat.
Drain the sausage, and, if necessary, peel off the casing if necessary (my brand didn’t need to be!). Slice into ¼” slices. Add the sausage and vinaigrette to the lentils, tossing to coat. Stir in the parsley and scallions, and season with a generous amount of black pepper, plus more salt and vinegar to taste.
So delicious - so French. Would be perfect spring picnic fare, to wineries and such - bon freaking apetit!
1 ¾ cups Puy lentils
3 fresh thyme sprigs
2 bay leaves
3 garlic cloves, smashed
1/4 tsp. black peppercorns
1 small onion, peeled
1 small carrot, peeled and split lengthwise
8 oz. smoked sausage, such as kielbasa (I used Harvest brand double-smoked farmer’s sausage [insert homer drool here …]
1 cup dry white wine or dry white vermouth (I used vermouth)
2 ½ tbsp red-wine vinegar; more as needed
2 tsp. Dijon
Kosher salt
3 tbsp extra-virgin olive oil
3 tbsp walnut oil (I used all olive oil)
¼ cup chopped flat-leaf parsley
3-4 finely chopped scallions
Freshly ground black pepper
Pick over and rinse the lentils, and put them in a large saucepan. Place thyme, bay leaves, garlic, & peppercorns into bouquet garni - add pouch to the pan along with the onion & carrot. Fill pan w/ cold water to cover the lentils by about 2”, & bring to a boil over med-high heat. Immediately lower to a gentle simmer, uncovered, until just tender, 30-40 mins. (If water level drops below the surface of the lentils, add a little more water.)
Preheat oven to 375. Place sliced sausage in a baking pan. Add the wine or vermouth. Bake for about 30-40 mins, or until slightly browned and carmelized.
While the lentils and sausage cook, make the vinaigrette: In a medium bowl, whisk 1 ½ tbsp of the vinegar with the mustard and a pinch of salt. In a steady stream, whisk in the olive and walnut oils. Season to taste w/ salt.
Drain the lentils, discarding the bouquet garni, carrot, and onion. Transfer to a large bowl and add 1 tsp. salt and the remaining 1 tbsp vinegar, tossing to coat.
Drain the sausage, and, if necessary, peel off the casing if necessary (my brand didn’t need to be!). Slice into ¼” slices. Add the sausage and vinaigrette to the lentils, tossing to coat. Stir in the parsley and scallions, and season with a generous amount of black pepper, plus more salt and vinegar to taste.
Chicken, Rice & Broccoli Soup
From foododelmundo.com
I changed this recipe quite a bit, as I didn't feel like yet another blended soup, but I love the ingredients - and 2 lbs of broccoli - holy fibre Batman! Used Lundberg mixed brown rice in lieu of wild, and instead of 2 cups of light cream, used about a cup of evaporated skim, and blended about 1/3-1/2 of the cooked broccoli into the food processor, and threw it back in the pot. The addition of hot pepper flakes while the veggies were cooking was amazing - we both really enjoyed this meal, leftovers of course were even better!
2 cups cooked Lundberg rice (cooked in ½ water, ½ beef stock because I had some leftover!)
3 tbsp butter
1 onion, chopped
½ pound fresh mushrooms, chopped
2 lbs broccoli, chopped
2 carrots, finely chopped
Dash red pepper flakes
3 cups chicken broth
2 tbsp flour
1 cup or so evaporated skim milk
3 chicken breasts, roasted and diced
s & p to taste
In a large pot, melt the butter; add the onion mushrooms, red pepper flakes. Saute for 5 mins or until the vegetables are cooked. Add the broccoli, carrots and chicken broth. Simmer until vegetables are tender. Remove 1/3 – ½ of the broccoli, and process until smooth along with 1 cup of skim milk. Return to pot. Heat to simmering and cook until thickened. Add the cooked chicken and rice. Add s & p to taste.
I changed this recipe quite a bit, as I didn't feel like yet another blended soup, but I love the ingredients - and 2 lbs of broccoli - holy fibre Batman! Used Lundberg mixed brown rice in lieu of wild, and instead of 2 cups of light cream, used about a cup of evaporated skim, and blended about 1/3-1/2 of the cooked broccoli into the food processor, and threw it back in the pot. The addition of hot pepper flakes while the veggies were cooking was amazing - we both really enjoyed this meal, leftovers of course were even better!
2 cups cooked Lundberg rice (cooked in ½ water, ½ beef stock because I had some leftover!)
3 tbsp butter
1 onion, chopped
½ pound fresh mushrooms, chopped
2 lbs broccoli, chopped
2 carrots, finely chopped
Dash red pepper flakes
3 cups chicken broth
2 tbsp flour
1 cup or so evaporated skim milk
3 chicken breasts, roasted and diced
s & p to taste
In a large pot, melt the butter; add the onion mushrooms, red pepper flakes. Saute for 5 mins or until the vegetables are cooked. Add the broccoli, carrots and chicken broth. Simmer until vegetables are tender. Remove 1/3 – ½ of the broccoli, and process until smooth along with 1 cup of skim milk. Return to pot. Heat to simmering and cook until thickened. Add the cooked chicken and rice. Add s & p to taste.
Monday, February 8, 2010
Sauerkraut Cabbage Roll Soup
From closetcooking.
This is very reminiscent of my sis J's 'cabbage roll casserole' (which is fantastic!) Why not throw all the ingredients into a soup (well, stew actually - it's quite thick) - as the casserole version requires a disposable baking tin (though upon further inspection, I found one hiding in my cupboard!). So freaking yummy, this one was huge hit w/ hubby and it will be on heavy winter rotation. I added a bunch of shredded green cabbage, as original recipe didn't have any (what the what?), upped the garlic quotient a bit, added some smoked paprika (because I don't know whether my paprika is hot or not), and deglazed w/ some red wine then added beef stock. насладитесь!
1 lb extra lean ground beef
1 tbsp flaxseed oil
1 diced onion
3 chopped cloves garlic
½ cup brown rice
3 cups beef broth
1 large can diced tomatoes
2 cups sauerkraut (with liquid) (mine didn’t have liquid!)
A bunch of shredded cabbage (2 cups or more?)
2 ½ tsp paprika
½ tsp smoked paprika
2 bay leaves
s & p
¼ cup chopped parsley (or more!)
Brown the ground beef, drain, and set aside.
Heat the oil - add onions, sauté a few mins; add garlic & sauté a further minute. Add the rice and toast for a few mins. Add a splash of red wine (if using) and deglaze the pan. Add broth, cooked beef, tomatoes, sauerkraut, shredded cabbage (if using), paprika, bay leaves, s & p and bring to a boil. Reduce heat & simmer until the rice is cooked, about 50 minutes. Remove from heat and stir in the parsley.
The leftovers for lunch were outstanding!
This is very reminiscent of my sis J's 'cabbage roll casserole' (which is fantastic!) Why not throw all the ingredients into a soup (well, stew actually - it's quite thick) - as the casserole version requires a disposable baking tin (though upon further inspection, I found one hiding in my cupboard!). So freaking yummy, this one was huge hit w/ hubby and it will be on heavy winter rotation. I added a bunch of shredded green cabbage, as original recipe didn't have any (what the what?), upped the garlic quotient a bit, added some smoked paprika (because I don't know whether my paprika is hot or not), and deglazed w/ some red wine then added beef stock. насладитесь!
1 lb extra lean ground beef
1 tbsp flaxseed oil
1 diced onion
3 chopped cloves garlic
½ cup brown rice
3 cups beef broth
1 large can diced tomatoes
2 cups sauerkraut (with liquid) (mine didn’t have liquid!)
A bunch of shredded cabbage (2 cups or more?)
2 ½ tsp paprika
½ tsp smoked paprika
2 bay leaves
s & p
¼ cup chopped parsley (or more!)
Brown the ground beef, drain, and set aside.
Heat the oil - add onions, sauté a few mins; add garlic & sauté a further minute. Add the rice and toast for a few mins. Add a splash of red wine (if using) and deglaze the pan. Add broth, cooked beef, tomatoes, sauerkraut, shredded cabbage (if using), paprika, bay leaves, s & p and bring to a boil. Reduce heat & simmer until the rice is cooked, about 50 minutes. Remove from heat and stir in the parsley.
The leftovers for lunch were outstanding!
Indian Spiced Carrot Soup with Ginger
From Epicurious.
Nice soup. I'd rate it a 7.5 out of 10. I'd reduce the 5 cups of stock to 4 for a thicker soup, and it needs slightly more of a kick, so I'll tinker w/ the recipe for future. It's 'cheap like borscht' however, so for those penny pinchers, it more than hits the mark.
1 tsp coriander seeds
½ tsp yellow mustard seeds
3 tbsp peanut oil
½ tsp curry powder (preferably Madras)
1 tbsp minced peeled fresh ginger (I likely had more!)
2 cups chopped onions
4 cups carrots, peeled, thinly sliced into rounds
1 ½ tsp finely grated lime peel
5 cups chicken broth (I'll use 4 next time!)
2 tsp fresh lime juice
Plain yogurt (for garnish)
Grind coriander & mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds + curry powder; stir 1 min. Add ginger; stir 1 min. Add onions, carrots and & lime peel, add some s & p - sauté until onions begin to soften, about 3 mins. Add broth; bring to boil. Reduce heat to med-low; simmer uncovered until carrots are tender, about 30 mins. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Stir in lime juice; season w/ s & p. Ladle soup into bowls. Garnish w/ yogurt & serve.
Nice soup. I'd rate it a 7.5 out of 10. I'd reduce the 5 cups of stock to 4 for a thicker soup, and it needs slightly more of a kick, so I'll tinker w/ the recipe for future. It's 'cheap like borscht' however, so for those penny pinchers, it more than hits the mark.
1 tsp coriander seeds
½ tsp yellow mustard seeds
3 tbsp peanut oil
½ tsp curry powder (preferably Madras)
1 tbsp minced peeled fresh ginger (I likely had more!)
2 cups chopped onions
4 cups carrots, peeled, thinly sliced into rounds
1 ½ tsp finely grated lime peel
5 cups chicken broth (I'll use 4 next time!)
2 tsp fresh lime juice
Plain yogurt (for garnish)
Grind coriander & mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds + curry powder; stir 1 min. Add ginger; stir 1 min. Add onions, carrots and & lime peel, add some s & p - sauté until onions begin to soften, about 3 mins. Add broth; bring to boil. Reduce heat to med-low; simmer uncovered until carrots are tender, about 30 mins. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Stir in lime juice; season w/ s & p. Ladle soup into bowls. Garnish w/ yogurt & serve.
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