this is one of my stand-bys. it is simple but delicious and nobody complains when i make it! it's from martha stewart.
1/2 pound mini penne pasta
1 Tbs olive oil
1/2 onion, thinly sliced crosswise into half-moons
1 cup diced carrots
1/2 tsp dried sage
1/2 tsp dried oregano
1 tsp salt
1/4 tsp pepper
3/4 cup chicken stock
1 cup diced zucchini
1 cup canned chopped tomatoes
1 can (15 1/2 oz) white beans, drained and rinsed
cook pasta according to package instructions; drain. set aside.
in medium nonstick skillet, heat oil over medium-high heat. add onion and carrots, and cook, stirring occasionally, until they begin to soften, 3-4 minutes. add sage oregano, salt, pepper, and stock. reduce heat to medium and simmer 10 minutes. add zucchini and tomatoes; cook, stirring occasionally, until carrots are tender, 7-8 minutes. add the beans, and cook, stirring occasionally, 3 minutes more. remove from heat. toss with pasta and serve.
Wednesday, February 18, 2009
Sunday, February 8, 2009
honey-seared salmon with cilantro noodles
i made this the other night and it was good, except i used chicken because that's what i had.
Serves 4
18 ½ oz salmon fillet
2 tbsp honey
cracked black pepper
for the cilantro noodles…
7 oz dried somen,
Chinese wheat or egg noodles
½ cup cilantro leaves
1/3 cup shredded mint leaves
1/3 cup basil leaves, halved
2 zucchini, shredded
1 tbsp lime juice
2 tbsp soy sauce
2 tbsp honey
To make the cilantro noodles, cook the noodles in boiling water for 3-5 minutes or until soft. Drain and rinse under cold running water until cool. Drain again. Combine the noodles with the coriander, mint, basil, zucchini, lime juice, soy and honey. (If you're making this for kids you might consider keeping some noodles plain.)Cut the salmon into ¾ in wide strips and toss with the honey and pepper. Heat a non-stick frying pan over high heat. Cook the salmon for 1 minute on each side or until the honey is golden.To serve, place the noodles on serving plates and top with the salmon.
-Donna Hay, Off the Shelf: Cooking from the Pantry
Serves 4
18 ½ oz salmon fillet
2 tbsp honey
cracked black pepper
for the cilantro noodles…
7 oz dried somen,
Chinese wheat or egg noodles
½ cup cilantro leaves
1/3 cup shredded mint leaves
1/3 cup basil leaves, halved
2 zucchini, shredded
1 tbsp lime juice
2 tbsp soy sauce
2 tbsp honey
To make the cilantro noodles, cook the noodles in boiling water for 3-5 minutes or until soft. Drain and rinse under cold running water until cool. Drain again. Combine the noodles with the coriander, mint, basil, zucchini, lime juice, soy and honey. (If you're making this for kids you might consider keeping some noodles plain.)Cut the salmon into ¾ in wide strips and toss with the honey and pepper. Heat a non-stick frying pan over high heat. Cook the salmon for 1 minute on each side or until the honey is golden.To serve, place the noodles on serving plates and top with the salmon.
-Donna Hay, Off the Shelf: Cooking from the Pantry
Shrimp Stew
this is much better than it sounds...shrimp stew? i don't know, they need a better name, but it is really yum. this is from the whole living website and is very good for you. the shrimp i picked up were so sweet and delicious. enjoy!
2 tablespoons olive oil
1 pound Yukon gold potatoes, scrubbed, halved, and thinly sliced
2 carrots, thinly sliced
2 garlic cloves, thinly sliced
1 medium onion, quartered and sliced crosswise
2 links (3 ounces) each fully cooked Italian-style chicken sausage, halved lengthwise, thinly sliced
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
2 tablespoons all-purpose flour
1 3/4 cup reduced-sodium chicken broth
1 pound pound shrimp, peeled and deveined
1/2 cup parsley leaves, chopped
Directions
In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes.
Sprinkle flour over potatoes and vegetables. Stir in broth and 1/4 cup water; bring to a boil. Cook until potatoes are tender, about 5 minutes more. Top mixture with shrimp. Cover and simmer 3 to 4 minutes until shrimp are opaque throughout. Remove from heat and stir in parsley.
2 tablespoons olive oil
1 pound Yukon gold potatoes, scrubbed, halved, and thinly sliced
2 carrots, thinly sliced
2 garlic cloves, thinly sliced
1 medium onion, quartered and sliced crosswise
2 links (3 ounces) each fully cooked Italian-style chicken sausage, halved lengthwise, thinly sliced
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
2 tablespoons all-purpose flour
1 3/4 cup reduced-sodium chicken broth
1 pound pound shrimp, peeled and deveined
1/2 cup parsley leaves, chopped
Directions
In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes.
Sprinkle flour over potatoes and vegetables. Stir in broth and 1/4 cup water; bring to a boil. Cook until potatoes are tender, about 5 minutes more. Top mixture with shrimp. Cover and simmer 3 to 4 minutes until shrimp are opaque throughout. Remove from heat and stir in parsley.
Thursday, January 22, 2009
Chickpea Pasta with Almonds and Parmesan
this is from Real Simple magazine. i made it for dinner tonite and everyone voted it a 'keeper'.
1 tablespoon olive oil
3 cloves garlic, chopped
7 cups low-sodium vegetable or chicken broth
1/2 teaspoon crushed red pepper flakes
Kosher salt
1 pound angel hair pasta
1 15.5-ounce can chickpeas, drained and rinsed
1 cup flat-leaf parsley, chopped
1/4 cup unsalted roasted almonds, chopped
1/2 cup grated Parmesan
Heat the oil in a large saucepan over medium-high heat.Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.Divide among individual bowls and top with the almonds and Parmesan.
Yield: Makes 4 servings
1 tablespoon olive oil
3 cloves garlic, chopped
7 cups low-sodium vegetable or chicken broth
1/2 teaspoon crushed red pepper flakes
Kosher salt
1 pound angel hair pasta
1 15.5-ounce can chickpeas, drained and rinsed
1 cup flat-leaf parsley, chopped
1/4 cup unsalted roasted almonds, chopped
1/2 cup grated Parmesan
Heat the oil in a large saucepan over medium-high heat.Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.Divide among individual bowls and top with the almonds and Parmesan.
Yield: Makes 4 servings
Thursday, January 1, 2009
ganache-filled brown sugar bars
this is from food & wine magazine a few years ago. i forgot i wanted to try this and just came across it the other day. these are awfully delicious.
1/2 cup heavy cream
1/2 lb bittersweet chocolate (8oz), coarsely chopped
1 3/4 cup all-purpose flour
1/4 tsp salt
2 sticks unsalted butter, at room temp.
1 2/3 cup packed dark brown sugar
2 large eggs, at room temp.
1 1/2 tsp pure vanilla extract
1. boil the cream over moderate heat. in a food processor, finely grind the chocolate. with the machine on, add the hot cream and process until smooth. scrape the ganache into a bowl and let stand until firm, 30 minutes to 1 hour.
2. meanwhile, preheat the oven to 350. lightly butter a 10x15 inch baking pan. line with wax paper; butter and flour the paper.
3. whisk the flour with the salt. in a large bowsl, using an electric mixer, beat the butter and brown sugar at medium speed for 3 minutes. beat in the eggs 1 at a time. beat in the vanilla. at low speed, beat in the flour in 3 additions; the batter will be fairly stiff. spread the batter in the pan. bake for 18-20 minutes, or until a cake tester inserted in the center comes out clean. transfer to a rack to cool completely.
4. cover the baking pan with a large wire rack and invert. remove the pan and peel off the wax paper. invert the cake onto a large cutting board. using a long serrated knife, halve the cake crosswise. spread the ganache evenly over one of the cake halves, leaving a 1/8 inch border. top with the other cake half. cover and refrigerate until the ganache is set, at least 2 hours.
5. trim the edges of the cake. cut the cake lenghtwise into 4 strips, then cut each strip crosswise into 8 bars. serve chilled or at room temperature.
1/2 cup heavy cream
1/2 lb bittersweet chocolate (8oz), coarsely chopped
1 3/4 cup all-purpose flour
1/4 tsp salt
2 sticks unsalted butter, at room temp.
1 2/3 cup packed dark brown sugar
2 large eggs, at room temp.
1 1/2 tsp pure vanilla extract
1. boil the cream over moderate heat. in a food processor, finely grind the chocolate. with the machine on, add the hot cream and process until smooth. scrape the ganache into a bowl and let stand until firm, 30 minutes to 1 hour.
2. meanwhile, preheat the oven to 350. lightly butter a 10x15 inch baking pan. line with wax paper; butter and flour the paper.
3. whisk the flour with the salt. in a large bowsl, using an electric mixer, beat the butter and brown sugar at medium speed for 3 minutes. beat in the eggs 1 at a time. beat in the vanilla. at low speed, beat in the flour in 3 additions; the batter will be fairly stiff. spread the batter in the pan. bake for 18-20 minutes, or until a cake tester inserted in the center comes out clean. transfer to a rack to cool completely.
4. cover the baking pan with a large wire rack and invert. remove the pan and peel off the wax paper. invert the cake onto a large cutting board. using a long serrated knife, halve the cake crosswise. spread the ganache evenly over one of the cake halves, leaving a 1/8 inch border. top with the other cake half. cover and refrigerate until the ganache is set, at least 2 hours.
5. trim the edges of the cake. cut the cake lenghtwise into 4 strips, then cut each strip crosswise into 8 bars. serve chilled or at room temperature.
Saturday, November 8, 2008
Chicken Lasagna
This is my mom’s recipe with some of my variations. My mom likes to make individual lasagnas in ramekins for dinner parties. They are super cute!
2 boxes lasagna noodles
3 pkgs Knorr creamy pesto sauce mix
1 bag frozen broccoli florets (fresh is also great, frozen is easier)
2 carrots shredded or chopped in a food processor
1 onion, diced
1 leek, sliced (white parts, only)
1 zucchini, diced
4 asparagus stalks, trimmed and chopped
2-3 chicken breasts, cooked and diced or shredded
Shredded mozzarella cheese
Freshly grated parmesan cheese
*Any or all of the above vegetables can be used. Chicken can be omitted for a meatless dish; leftover turkey could be substituted also.
Mix up the 3 packages of creamy pesto mix, set aside.
Prepare all vegetables and then sauté with a tablespoon or so of olive oil, just until soft. Or you could steam them.
Boil the noodles. When they are finished cooking, I lay them out on a cookie rack to separate and to stop the cooking.
Begin layering. Start with noodles, and then spread sauce evenly over the noodles, then chicken, then vegetables, then a layer of each cheese. Repeat until ingredients are gone, ending with a nice layer of sauce and cheese on top.
Bake in a preheated oven (350*) until cheese is hot and bubbling.
2 boxes lasagna noodles
3 pkgs Knorr creamy pesto sauce mix
1 bag frozen broccoli florets (fresh is also great, frozen is easier)
2 carrots shredded or chopped in a food processor
1 onion, diced
1 leek, sliced (white parts, only)
1 zucchini, diced
4 asparagus stalks, trimmed and chopped
2-3 chicken breasts, cooked and diced or shredded
Shredded mozzarella cheese
Freshly grated parmesan cheese
*Any or all of the above vegetables can be used. Chicken can be omitted for a meatless dish; leftover turkey could be substituted also.
Mix up the 3 packages of creamy pesto mix, set aside.
Prepare all vegetables and then sauté with a tablespoon or so of olive oil, just until soft. Or you could steam them.
Boil the noodles. When they are finished cooking, I lay them out on a cookie rack to separate and to stop the cooking.
Begin layering. Start with noodles, and then spread sauce evenly over the noodles, then chicken, then vegetables, then a layer of each cheese. Repeat until ingredients are gone, ending with a nice layer of sauce and cheese on top.
Bake in a preheated oven (350*) until cheese is hot and bubbling.
Chicken and Cashew Stir-Fry
This is from Gourmet magazine (May 2007). It’s easy, quick, delicious and gourmet!
1 bunch scallions
1 lb skinless boneless chicken thighs (I use chicken breasts)
½ tsp salt
¼ tsp pepper
3 Tbs vegetable oil (I use canola or olive oil)
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ Tbs finely chopped, peeled fresh ginger
¼ tsp dried hot red-pepper flakes
¾ cup chicken broth
1 ½ Tbs soy sauce
1 ½ tsp cornstarch
1 tsp sugar
½ cup salt roasted whole cashews
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5-6 minutes.
Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1-2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
I serve with rice.
1 bunch scallions
1 lb skinless boneless chicken thighs (I use chicken breasts)
½ tsp salt
¼ tsp pepper
3 Tbs vegetable oil (I use canola or olive oil)
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ Tbs finely chopped, peeled fresh ginger
¼ tsp dried hot red-pepper flakes
¾ cup chicken broth
1 ½ Tbs soy sauce
1 ½ tsp cornstarch
1 tsp sugar
½ cup salt roasted whole cashews
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5-6 minutes.
Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1-2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
I serve with rice.
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