Friday, April 1, 2011
Rosemary Bread
Sunday, February 27, 2011
Flaky Pie Crust
Source: WW Magazine Sept/Oct 2005
1 c all-purpose flour
3 Tbsp sugar
1/4 tsp salt
1/4 tsp baking soda
4 tbsp cold unsalted butter, finely diced
3 Tbsp light sour cream
Directions:
Pulse the flour, sugar, salt and baking soda in a food processor. Add the butter and pulse several times until the mixture resembles coarse crumbs. Add the sour cream and pulse again, until the mixture begins to hold together. Gather the dough into a ball and turn out onto a lightly floured surface. Knead a few times, flatten to form a disc, and wrap in plastic wrap. Refrigerate at least 30 minutes or up to 30 days.
Monday, February 14, 2011
Chocolate Mousse
Individual Dark Chocolate Mousse
2 large egg yolks
2 Tbsp sugar
pinch of salt
1 Tbsp espresso or strongly brewed coffee (optional)
1 Tbsp unsweetened cocoa
(1 oz bittersweet (or your favorite dark) chocolate, finely chopped
3/8 cup heavy cream, chilled
Chocolate shavings, for garnish (optional)
Set a glass bowl over a pot of simmering water. Whisk the egg yolks, sugar, salt, and espresso until the mixture is very warm and the sugar has completely dissolved (rub a bit between your fingers to check that there are no granules). Add the cocoa and chocolate and whisk until almost melted. Remove the bowl from the pot and set aside. Whisk until completely melted and then let cool to room temperature/slightly warm.
Whip heavy cream until soft peaks form. Add half of the whipped cream to the bowl of chocolate and fold with a rubber spatula until mostly combined. Add the remaining whipped cream and fold until completely combined.
Divide the mousse among 2 small dessert dishes. Cover with plastic wrap and chill for at least 2 hours (and up to 1 day). (I cut a paper towel in half and covered the top of the dish, not touching the mousse, before wrapping – this will catch any condensation drips that might form on the plastic wrap before they drip on the top of your pretty mousse). Remove from the fridge 15 minutes prior to serving. Garnish with chocolate shavings or additional whipped cream.
Serves 2 (~1/2 cup servings)
Adapted from Everyday Food
Tuesday, February 1, 2011
Thai Peanut Noodles
Source:http://ourbestbites.com
Originally adapted from allrecipes.com
Ingredients:
1/2 c. chicken broth (I used water)
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)I substituted red chili flakes)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Directions:
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
Vermont Oatmeal Maple Honey Bread
Source: amanda.fakeginger.com
Adapted from King Arthur Flour Baker's Companion
Ingredients:
2 1/4 to 2 1/2 cups (18 to 20 ounces) boiling water
1 cup (3 1/2 ounces) rolled oats, plus more for top of bread
1/2 cup (2 3/4 ounces) maple sugar or brown sugar (4 ounces)
1/2 teaspoons maple flavor ( I used maple syrup)
1 tablespoon honey
4 tablespoons (1/2 stick, 2 ounces) butter
1 tablespoon salt
1 teaspoon cinnamon
1 tablespoon instant yeast
1 1/2 cups (7 3/4 ounces) whole wheat flour
4 cups (17 ounces) all-purpose flour
In a large mixing bowl, combine the water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon. Let cool to lukewarm.
Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with a lightly greased plastic wrap and let the dough rise for 1 hour; it should double in bulk.
Divide the dough in half and shape each half into a loaf. Place the loaves in 2 greased 8 1/2 x 4 1/2-inch bread pans. Sprinkle with oats if desired. Cover the pans with lightly greased plastic wrap (or a proof cover) and allow the loaves to rise until they’ve crowned about 1 inch over the rim of the pan, about 1 hour.
Preheat the oven to 350F. Bake the loaves for 35 to 40 minutes. Remove them from the oven when they’re golden brown and the interior registers 190F on an instant-read thermometer.
Saturday, January 29, 2011
Linguini Ham Casserole
Source: http://thekitchn.com/
Serves 10 - 12
Ingredients:
4 cups cooked and diced ham
1 large red bell pepper, chopped
1 large green bell pepper, chopped ( I used 1/2 package of mixed frozen peppers, thawed)
1 medium onion, chopped
5 tablespoons butter
6 tablespoons flour
3 cups milk (2% or whole), scalded ( I used 2.5 c 1%)
1/3 cup chicken stock or broth
1 cup shredded cheddar cheese, divided ( I used 1/2 c)
3/4 cup shredded Parmesan cheese, divided ( I used 1/4 c)
1 teaspoon mustard powder
1 1/2 teaspoons kosher salt
Freshly ground pepper, to taste
1 pound linguine noodles, broken into thirds and cooked to al dente ( I used whole wheat)
Directions:
Preheat oven to 350°F.
Add a couple tablespoons of canola or olive oil into a large skillet. Over medium heat, sweat onions until softened. Add red and green peppers and cook until they just become tender, about 5 minutes.
In a sauce pan, melt butter on medium-low heat. Add flour and whisk until smooth (and flour taste is cooked out), about three minutes. Pour in scalded milk and chicken broth. Cook, constantly stirring, until very thick. Mix in 1/2 cup of cheddar and 1/2 cup of Parmesan and stir until melted and creamy. Remove from the heat and add mustard powder, salt, and pepper.
Combine sauce with ham, linguine, and vegetables. Taste and add more salt and pepper if desired. Pour the mixture into a large casserole dish. Sprinkle remaining cheddar and Parmesan on top and cook until warm and bubbling, approximately 35 to 45 minutes.
To reheat, cut the casserole into large squares. Pour about 1/4 to 1/2 cup of water into the seams and around the edges. (This allows moisture to steam the casserole instead of drying it out. The slices will "cook" themselves back together and the water will evaporate.) Cover with aluminum foil and bake at 350°F until hot and bubbly.
If you aren't feeding a crowd, split the casserole between two smaller dishes and freeze one for next week.
Wednesday, January 26, 2011
Sopa Tarasca
Source:http://eatlivetravelwrite.com
adapted from The Spiced Life and MexConnect
Ingredients:
6 tablespoons oil (I used olive)
1 large onion, roughly chopped
6 cloves garlic, minced
2 medium-sized dried ancho or chipotle chilies, soaked in a little boiling water for about 15 minutes, then drained
28 oz (791 mls) diced, canned tomatoes and their juice
1 teaspoon fresh thyme
4 cups (2 cups dry) cooked white beans and about 1/2 cup of cooking liquid
2 1/2 cups chicken stock
2 teaspoons smoked Spanish paprika
salt to taste
To garnish:fried corn tortilla strips (or you can use crushed up plain tortilla chips)fried ancho chilies (again, soaked in boiling water then drained and lightly fried)queso fresco, feta cheese or fresh mozarella
cilantro
Directions:
In a large, heavy saucepan or skillet, heat the oil and dry the onions, garlic and chilies until the onions and garlic are translucent, about 5 minutes. Add the tomatoes, thyme, beans, stock and paprika and bring to the boil. Turn down heat and simmer on low for about 15 minutes. Season to taste with salt. Puree the soup with an immersion or regular blender. It’s a thicker style soup but it’s best if it is smooth, rather than lumpy.
To serve:Ladle the soup into the bowls. Add the cheese, chilies, tortilla and cilantro to taste. If you like, you can sprinkle a touch of smoked paprika before serving.
No Fuss Focaccia
Source:http://delish-blog.com
originally from King Arthur Flour
Ingredients:
1 1/2 cups warm water
3 Tbsp extra virgin olive oil (plus extra for drizzling)
1 1/4 tsp salt
3 1/2 cups (14 3/4 oz) all-purpose flour
1 Tbsp instant yeast
2 tsp onion powder
4 tsp Italian seasoning
Directions:
Spray a 13 x 9 pan with cooking spray then drizzle 1-2 tablespoons of extra virgin olive oil over the bottom of the pan. ( I used cooking spray)
Place the water, olive oil, salt, flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for about 1 minute. The dough will be smooth, elastic and sticky.
Transfer the dough to the prepared baking pan. With oil or water on the tip of your fingers (don’t use more flour, you want the dough to remain sticky), press the dough into the bottom of the pan, nudging to get it all the way into the corners. Cover the pan and let the dough rise for about 60 minutes, or until it is puffy.
While the dough rises, preheat oven to 375°F.
Once risen, uncover the pan and use your fingers to make dimples all over the dough (you may need a bit of oil on your fingers if the dough is too sticky). Drizzle the dough lightly with olive oil and sprinkle it with the Italian seasoning.
Bake for 35-40 minutes, or until the bread is golden brown. Remove the pan to a wire rack to cool for 5 minutes, then turn the focaccia out of the pan (otherwise the bottom crust will get soggy). Serve warm or at room temperature. ( I took it out after 30 minutes to add pizza toppings, then I popped it back into the oven for 10 more minutes for the cheese to melt.)
Peanut Butter Snack Bars
Source: http://jennalaughs.com
Ingredients:
3 tablespoons softened butter
1/3 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1/4 cup flour1/2 cup whole wheat flour
2 tablespoons milled flax seed
1 cup whole oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chips (semi-sweet)
Directions:
Preheat oven to 350 degrees. In a large mixing bowl, beat butter and sugars on medium speed until creamy, 4-5 minutes. Add egg, vanilla and peanut butter. Beat until combined. Add cocoa powder and beat on low speed to prevent cocoa powder flying in your face!In a separate bowl, combined flour, wheat flour, flax seed, oats, baking soda and salt. Mix together. Combine dry ingredients into wet ingredients and stir until moistened. You may need to use your hands to get it all combined. Add chocolate chips and combine. Pour mixture into a greased 8 inch square baking dish. Bake for 18-20 minutes or until gooey and delicious. Serve immediately, or cut into bars and store in the pantry
Tuesday, January 25, 2011
Hearty Tomato Soup
Source:http://penniesonaplatter.wordpress.com
Originally adapted from Giada's Kitchen by Giada De Laurentiis
Serves: 6-8
For the soup:
2 Tbsp unsalted butter
1 onion, chopped
2 carrots, peeled and chopped
2 garlic cloves, chopped
1 15 oz can canellini beans, drained and rinsed
1 28 oz can crushed tomatoes
3 c chicken broth
1 bay leaf ( I omitted)
1/2- 1 tsp fresh rosemary, minced ( I used dried)
1 tsp red pepper flakes
salt and pepper
In a large pot, melt butter and saute onion, carrots and garlic for about 3 minutes until soft. Add bay leaf, beans, tomatoes and broth, bring to a boil then turn the heat down to simmer with lid on for 30 minutes. Remove the bay leaf. In batches, ladle the soup into a blender and process until smooth. Return to pot and serve warm.
Tuesday, January 18, 2011
Easy Pumpkin Muffins
Source: http://allrecipes.com
Serves 12
Ingredients:
1 18 oz yellow cake mix ( I used carrot)
1 15 oz can pumpkin
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
(I omitted the cloves and nutmeg and used 1/4 tsp pumpkin pie spice)
Directions:
Preheat oven to 350 F.
Combine all ingredients in a medium bowl. ( mixture will be very thick)
Fill muffin tins with mix, about 2/3 full.
Bake for 25 minutes.
Monday, January 17, 2011
Becky's Famous Football Party Stromboli
Source:http://livlifetoo.blogspot.com/
Serves 12-14
Ingredients:
1 – 16 ounce loaf frozen bread dough thawed. ( I made homemade bread)
¼ lb. Thinly sliced ham
¼ lb. Sliced hard salami (pepperoni) (I use Hormel reduced fat pepperoni)
½ teaspoon dried basil – divided
½ teaspoon dried oregano – divided
3 ounces sliced provolone cheese
1 cup (4 ounces) shredded mozzarella cheese
2 Tablespoons butter or margarine melted
1 teaspoon cornmeal (optional)
Directions:
Place bread dough on lightly greased baking sheet. Pat into a 15 x 10” rectangle. Arrange ham slices lengthwise down center; place pepperoni on top. Sprinkle with ¼ teaspoon basil and ¼ teaspoon oregano. Arrange provolone cheese over herbs and top with shredded mozzarella cheese. Sprinkle with remaining herbs. Moisten all edges of dough with water; bring each long edge of dough to center. Press edges together securely to seal. Seal ends.
Brush dough with 1 Tablespoon butter; sprinkle with cornmeal and carefully invert so that the seam side is down. Brush top with remaining butter. Bake at 375 degrees for 20-22 minutes or until browned. ( Because I used homemade bread dough, I had to bake it for about 35 minutes to ensure doneness!)
Cassoulet-Style Sausage and White Beans
Source:http://merrygourmet.com/
Originally from Pam Anderson
Serves 8
Ingredients:
2 1/2 pounds sweet Italian sausage links ( I used turkey Kielbasa)
3 pints cherry tomatoes ( I used 1 pint)
1 medium-large onion, cut into 1 1/2 inch chunks
4 large garlic cloves, sliced ( I used 1)
(I added diced zucchini and 4 russet potatoes, peeled and cubed))
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
2 teaspoons dried thyme
3 bay leaves ( I omitted)
Salt and freshly ground black pepper
3 cans (about 16 ounces each) cannellini beans, undrained ( I used 2)
Preparation:
Adjust oven rack to lowest position and heat oven to 425°F.
Mix sausages, tomatoes, onion, garlic, olive oil, vinegar, thyme, bay leaves, and a generous sprinkling of salt and pepper in a large heavy roasting pan or dutch oven. Set pan in oven and roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes. Remove from oven, stir in beans, and continue to roast until casserole has heated through, about 10 minutes longer. Remove bay leaves and serve
Slow Cooker Enchiladas
Source: http://thekitchn.com
Serves 4-6
Ingredients:
1/2 yellow onion, diced small
1/2 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa ( I used 1 jar salsa)
( I added 1/2 can tomato sauce mixed with 1/2 can of Pato sauce to the salsa.) (I find Pato sauce in the international food aisle at the grocery store along with all of the Mexican salsas, etc.)
12 6”-8” tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef ( I used shredded chicken)
Directions:
In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.
Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.
Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.
Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.
Additional Notes:
• You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though!
• To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.
• We haven’t tried it, but we so reason why this recipe couldn't be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.
Wednesday, January 12, 2011
Lighter Broccoli Cheese Soup
Source:http://maryanna-bishop.blogspot.com
Ingredients:
Cooking spray(I used olive oil)
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth ( I used homemade)
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)
Directions:
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.Use an immersion blender to process soup to the desired thickness. You can also put 1/3 of mixture at a time into a blender or food processor.
Yield: 6 servings (serving size: 1 1/3 cups)Nutritional Info (per serving): 203 calories; 6.3g fat; 1.2mg iron; 24mg cholesterol; 385mg calcium; 21.7g carbohydrate; 897mg sodium; 15.6g protein; 2.9g fiber
Monday, January 10, 2011
Homemade Oatmeal Cream Pies
Source:http://beantownbaker.com
Cookies
3/4 cup unsalted butter, softened
2 cups packed brown sugar
2 eggs
1/2 tsp salt
2 cups flour
1 tsp baking powder
1 tsp ground cinnamon
2 cups quick-cooking rolled oats
2 tsp baking soda
3 Tbsp boiling water
Filling
1 Tbsp plus 1 tsp unflavored gelatin (about 1 1/2 packets)
1/3 cup plus 1/4 cup water (divided)
3/4 cup sugar
1/2 cup light corn syrup
2 tsp vanilla 1 cup powdered sugar
8 ounces vegetable shortening
Make the cookies
Preheat the oven to 425 degrees F. Lightly grease a baking sheet and set aside (or use parchment).
Cream the butter, sugar, and eggs in a large bowl.
In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon and oats. Mix well.
In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well.
Drop by the tablespoon onto the baking sheets about 2 inches apart and bake until the cookies are firm and just starting to turn golden around the edges, 10 to 15 minutes. Cool the cookies on a wire rack or a plate.
Make the filling
In a small measuring cup, sprinkle the gelatin over 1/3 cup cold water. Let stand, stirring once or twice until the gelatin softens, about 5 minutes.
In a heavy 2-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely.
Transfer the mixture to a large bowl. Add the vanilla.
With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes.
Reduce the mixer speed to low and gradually add the powdered sugar.
Add the shortening and beat until completely smooth.
The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies. ( The filling was way too thick to pipe, so I just spread it with a spoon.)
Ham and Mozzarella Frittata
Loosely adapted from: http://picky-palate.com
Ingredients:
1 tbsp butter
1/2 c onion
1 c chopped ham
6 large eggs
1/2 tsp salt
1/4 tsp black pepper
1/4 c milk
1/2 c mozzarella cheese
Directions:
Preheat oven's broiler. In a skillet sprayed with cooking spray(I used cast iron) heat over medium heat and add butter. When hot, add the onions and saute until soft about 5 minutes.
Add the ham and cook for an additional 3 minutes.
In a small bowl, whisk the eggs, salt, pepper and milk until combined. Pour into hot skillet and cook for 3-5 minutes, pushing the sides down with a rubber spatula. Top with the cheese and place under the broiler. Watch carefully; broil for 3-5 minutes or until golden and puffed around the edges. Remove and let cool before cutting into wedges.
Thursday, January 6, 2011
Leftover Chicken and Sweet Corn Soup
Source: http://donalskehan.com
Ingredients:
Leftovers of half a roast chicken, shredded
1 litre/2 pints of homemade chicken stock
2 x 400g tins sweetcorn ( I bag frozen corn)
1 tablespoon of sunflower oil ( canola oil)
1 large thumb-sized piece of ginger, finely chopped (grated)
2 garlic cloves, finely chopped (grated)
1 tablespoon of soy sauce1 tablespoon of rice wine vinegar
1 teaspoon of sesame oil
2 eggs lightly beaten ( I omitted)
4 spring onions, finely sliced, diagonally
Directions:
In a large pot with a little oil, fry the garlic and ginger for about 3 minutes, add the corn and cook for a further 3 minutes.
Add a little bit of the chicken stock and, with a hand blender, blitz the mixture until it becomes smooth.
Add the rest of the chicken stock, soy sauce, rice wine vinegar and sesame oil. Bring to the boil, and simmer for 10 minutes.
Beat the eggs in a Pyrex jug, which will make it easy for you to trickle them into the soup.
Reduce the heat and while the soup is still simmering, stir it continuously in a figure of eight motion and gently trickle in the beaten egg a little bit at a time to form thin strands.
Add the chicken shreds and stir through. Serve with a generous garnish of spring onions.
Tuesday, January 4, 2011
Nutella Brownie Bites
Source:http://iwantthepie.wordpress.com
Ingredients:
1/2 cup Nutella
1 egg
5 tbsp flour
Icing sugar for dusting (you could also top with chopped hazelnuts) ( I omitted)
Directions:
Preheat oven to 350. Grease a mini muffin tin.
In a large bowl mix the Nutella and egg together until smooth.
Add the flour, mix until completely incorporated.
Try not to eat the batter, there is just enough to fill the muffin tins.
Pour batter into mini muffin tin, filling till about 3/4 full.
Bake for 10 to 12 minutes.
Let cool completely, then dust with icing sugar.
Weeknight Bolognese
Source:http://stylishcuisine.com originally adapted from How Easy Is That by Ina Garten
Ingredients:
2 tablespoons good olive oil, plus extra to cook pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
¼ tsp crushed red pepper flakes
1 ¼ cups dry red wine, divided ( I used beef stock because I hate wine)
1 (28 ounce) can crushed tomatoes, preferably San Marzano ( I used off brand, it was still good)
2 tablespoons tomato paste
Kosher salt and black pepper
¾ pound dried pasta, such as orecchiette or small shells ( I used whole wheat)
¼ tsp ground nutmeg
¼ cup chopped fresh basil leaves, lightly packed ( I omitted)
¼ cup heavy cream ( I used half-and-half)
½ cup freshly grated Parmesan cheese, plus extra for serving
Directions:
Heat 2 tablespoons of olive oil in a large (12 inch) skillet over medium-high heat. Add the ground beef and cook, crumbling the meat until the meat is no longer pink and has started to brown. Add the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1/2 tablespoon salt, and 1 ½ teaspoons pepper, stirring until combined. Bring to a boil, lower heat, and simmer for 10 minutes.
Meanwhile, cook the pasta according to the directions on the box.
Finish the sauce while the pasta cooks. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.
Yield: 4 – 5 servings
Monday, January 3, 2011
Classic Coleslaw
Source: So Easy by Ellie Krieger
1/2 cup nonfat Greek-style yogurt, or 2/3 cup regular plain nonfat yogurt
1/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon honey ( I used 2)
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) bag shredded coleslaw mix
2 teaspoons caraway seeds ( I omitted)
Directions:
If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
In a large bowl, whisk together the Greek or stained yogurt, mayonnaise, vinegar, sugar, salt and pepper. Add coleslaw mix and caraway seeds and toss to coat.
Per Serving:
Calories 110; Total Fat 7 g; (Sat Fat 1 g, Mono Fat 2 g, Poly Fat 4 g) ; Protein 3 g; Carb 10 g; Fiber 2 g; Cholesterol 3.5 mg; Sodium 265 mg
Excellent source of: Vitamin A and Vitamin C
Pulled BBQ Chicken Sandwiches
Source: So Easy by Ellie Krieger
1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
1 (14-ounce) can low-sodium tomato sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup apple cider vinegar
5 tablespoons molasses ( I added 1 more tablespoon)
1/4 teaspoon ground black pepper
1/2 teaspoon liquid smoke ( I omitted)
1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
6 whole-wheat hamburger rolls
6 large green lettuce leaves
Directions:
Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.
Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.
Per Serving:
Calories 440; Total Fat 12 g; (Sat Fat 2.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 36 g; Carb 47 g; Fiber 5 g; Cholesterol 95 mg; Sodium 400 mg
Baked Parmesan Fries
Source: Adapted by: So Easy by Ellie Krieger
Ingredients:
5 medium russet potatoes, washed
1 tbsp Canola oil
1/4 c shredded Parmesan cheese
salt and pepper to taste
Directions:
Preheat oven to 450 degrees.
Cut up potatoes into thin strips.
Toss the potatoes in the oil and spread over a baking sheet
Sprinkle with salt and pepper
Bake for 20 minutes
Sprinkle Parmesan cheese on top and bake for an additional 15- 20 minutes.
Mushroom Patty Melts
Source: http://jennalaughs.com
makes 4 sandwiches
Ingredients:
1 cup sliced mushrooms
1 tablespoon vegetable oil
1 14-oz can beef broth
1 or 2 tablespoons flour
1 pound extra lean ground sirloin
6 slices provolone cheese
8 slices rye bread
1 tablespoon butter
Salt and pepper, to taste
Directions:
Saute mushrooms in a saucepan with oil over medium heat about 5 minutes. When mushrooms are brown and soft, pour in can of beef broth and stir. Let the gravy simmer until it reduces to half, about 7 to 10 minutes. Add flour and whisk until combined, until desired thickness. Season with salt and pepper and set aside.Assemble the ground beef into 4 long, thin patties. Season with salt and pepper. Cook in a skillet over medium high heat for 5 minutes on each side. Put the burgers to the side when they are done.Over medium heat, melt butter in a skillet. Assemble the sandwiches: bread, cheese, burger, gravy, bread. Spread the gravy on the top slice of bread. Grill sandwiches until the bread is toasted.