This is a fantastic and easy pasta recipe from Food Network Magazine! This would work really well for an outside BBQ, since there is no mayo in it. It would also be fabulous with the addition of grilled chicken!
Source: Food Network Magazine Sept. 2010
Serves 8
Ingredients
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 teaspoon sugar (optional)
2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
1 pound pasta, such as campanelle, penne or fusilli
12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 teaspoon grated lemon zest
Directions
Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.
Monday, August 23, 2010
Claudia's Curried Sweet Potato-Apple Soup
This recipe was in my latest issue of Food Network Magazine. It was deicious! I know this sounds crazy, but it would make delicious food for a baby. I will remember it when my baby gets old enough for solids. The recipe says that it serves 4, but I think it could easily serve 6-8.
Source: FN Magazine September 2010
Ingredients:
3 medium sweet potatoes
3 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, smashed
1 2-inch piece ginger, peeled and grated
1/4 teaspoon freshly grated nutmeg, plus more for garnish
1 1/2 teaspoons Madras curry powder
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1 1/4 cups chunky applesauce
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 to 2 tablespoons chopped fresh cilantro
Directions:
Preheat the oven to 425 degrees F. Peel and dice 2 1/2 sweet potatoes. Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.
Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.
Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes.
Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar. Top with the curry butter, cilantro and sweet-potato chips.
Source: FN Magazine September 2010
Ingredients:
3 medium sweet potatoes
3 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, smashed
1 2-inch piece ginger, peeled and grated
1/4 teaspoon freshly grated nutmeg, plus more for garnish
1 1/2 teaspoons Madras curry powder
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1 1/4 cups chunky applesauce
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 to 2 tablespoons chopped fresh cilantro
Directions:
Preheat the oven to 425 degrees F. Peel and dice 2 1/2 sweet potatoes. Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.
Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.
Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes.
Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar. Top with the curry butter, cilantro and sweet-potato chips.
No Bake Peanut Butter Granola Bites
This is a healthy snack that doesn't require an oven, which is a plus in 115 degree weather! The recipe calls for dehydrated bananas, but I used dried cranberries, which worked very well. I also think they would be extra delicious with chocolate chips!
Source: joythebaker.com
Ingredients:
1/3 cup maple syrup or honey
1/4 cup natural peanut butter
2 Tablespoons unsalted butter
1 cup cold cereal like Rice Krispies
1 cups old-fashioned rolled oats
1/4 cup dehydrated banana slices, or dried cherries or cranberries or apricots.
Directions:
In a small saucepan over medium heat, stir together the maple syrup or honey, peanut butter and butter. Heat until the butter is melted and the peanut butter is loosened.
Combine cereal, oats and dehydrated banana slices in a medium bowl. Pour the warm peanut butter mixture over the dry ingredients and fold tom combine. Stir until all of the dry ingredients are moistened by the peanut butter mixture.
Using a small scoop, scoop mixture onto a wax paper lined baking sheet. Press balls together with clean and damp fingers if they break apart a bit. Place in the fridge for about 15 minutes to harden and set. Place balls in cupcake liners and store in an airtight container in the fridge for up to a week.
Source: joythebaker.com
Ingredients:
1/3 cup maple syrup or honey
1/4 cup natural peanut butter
2 Tablespoons unsalted butter
1 cup cold cereal like Rice Krispies
1 cups old-fashioned rolled oats
1/4 cup dehydrated banana slices, or dried cherries or cranberries or apricots.
Directions:
In a small saucepan over medium heat, stir together the maple syrup or honey, peanut butter and butter. Heat until the butter is melted and the peanut butter is loosened.
Combine cereal, oats and dehydrated banana slices in a medium bowl. Pour the warm peanut butter mixture over the dry ingredients and fold tom combine. Stir until all of the dry ingredients are moistened by the peanut butter mixture.
Using a small scoop, scoop mixture onto a wax paper lined baking sheet. Press balls together with clean and damp fingers if they break apart a bit. Place in the fridge for about 15 minutes to harden and set. Place balls in cupcake liners and store in an airtight container in the fridge for up to a week.
Crescent Chicken Pockets
This is such an easy recipe and so good. It makes a great weeknight meal. Just pair it with a salad or roasted veggies and you are good to go!
Note: I did not spray the finished product with oil and it turned out fine. I also used light cream cheese and I sprinkled the tops with oregano and parm cheese.
Source: delish-blog.com
Ingredients:
3 oz low fat cream cheese, softened
1 tbsp. butter, softened
2 c cooked chicken. diced/shredded
2 Tbsp milksalt & pepper, to taste
1 (8 oz) can reduced-fat Pillsbury Refrigerated Crescent Dinner Rolls
3/4 c seasoned croutons, crushed (optional)
Directions:
Heat oven to 350°F. In medium bowl, combine cream cheese and 1 tablespoon softened butter; stir until smooth. Add chicken, salt, pepper, and milk. Mix well.
Separate dough into 4 rectangles (combine two crescents). Firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Gently spray tops of chicken pockets with olive oil; sprinkle with crushed croutons. Bake at 350°F for 25-30 minutes or until golden brown.
Source: Adapted from Southern Living Homestyle Cooking, 2002
Note: I did not spray the finished product with oil and it turned out fine. I also used light cream cheese and I sprinkled the tops with oregano and parm cheese.
Source: delish-blog.com
Ingredients:
3 oz low fat cream cheese, softened
1 tbsp. butter, softened
2 c cooked chicken. diced/shredded
2 Tbsp milksalt & pepper, to taste
1 (8 oz) can reduced-fat Pillsbury Refrigerated Crescent Dinner Rolls
3/4 c seasoned croutons, crushed (optional)
Directions:
Heat oven to 350°F. In medium bowl, combine cream cheese and 1 tablespoon softened butter; stir until smooth. Add chicken, salt, pepper, and milk. Mix well.
Separate dough into 4 rectangles (combine two crescents). Firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Gently spray tops of chicken pockets with olive oil; sprinkle with crushed croutons. Bake at 350°F for 25-30 minutes or until golden brown.
Source: Adapted from Southern Living Homestyle Cooking, 2002
Thursday, August 12, 2010
Almost Famous Mocha Frappes
I saw this in Food Network's Magazine edition September 2010. It is a copy cat Starbucks recipe. It looked really good so I wanted to have a record of it to make time and again.
Source: Food Network Magazine Sept. 2010
4 servings
For the coffee:
3 Tbsp sugar
2 c warm strong coffee
For the Chocolate Syrup:
2/3 c sugar
1/2 c unsweetened cocoa powder
1 oz milk chocolate, finely chopped
1.5 tsp honey
1/2 tsp vanilla
For the Frappes:
1 c reduced fat milk
whipped cream for topping, if desired
Directions:
1. Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16 - cube ice-cube tray and freeze until solid, about 3 hours.
2, Make the syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 c. hot water. Bring to a simmer over medium heat, whisking until the sugar dissolves, 3-5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.
3. Make the frappes: Puree 8 coffee ice cubes, 1/2 c milk, 1/3 to 1/2 c chocolate syrup and 1 c plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more syrup, if desired.
Source: Food Network Magazine Sept. 2010
4 servings
For the coffee:
3 Tbsp sugar
2 c warm strong coffee
For the Chocolate Syrup:
2/3 c sugar
1/2 c unsweetened cocoa powder
1 oz milk chocolate, finely chopped
1.5 tsp honey
1/2 tsp vanilla
For the Frappes:
1 c reduced fat milk
whipped cream for topping, if desired
Directions:
1. Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16 - cube ice-cube tray and freeze until solid, about 3 hours.
2, Make the syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 c. hot water. Bring to a simmer over medium heat, whisking until the sugar dissolves, 3-5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.
3. Make the frappes: Puree 8 coffee ice cubes, 1/2 c milk, 1/3 to 1/2 c chocolate syrup and 1 c plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more syrup, if desired.
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