Ingredients
* 1 pound asparagus, cut into 1-inch pieces
* 1 red pepper, chopped
* 1/2 teaspoon each salt and black pepper
* 8 ounces fiber-enriched penne pasta (such as Barilla Plus)
* 1 can (15.5 ounces) chickpeas, drained and rinsed
* 1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
* Pinch nutmeg
Directions
1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.
2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.
Wednesday, October 21, 2009
Pinto Beans with Kielbasa
Ingredients:
1 large onion, chopped
1 medium green pepper, chopped
1 tbsp. olive oil
1 1/2 pounds kielbasa, cut into 1 inch pieces
1 can Northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can stewed tomatoes
1 can diced tomatoes
1 can ( 8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Saute the onion and green pepper in oil until tender. Add the remaining ingredients, bring to a boil. Reduce heat; cover and simmer until heated through.
1 large onion, chopped
1 medium green pepper, chopped
1 tbsp. olive oil
1 1/2 pounds kielbasa, cut into 1 inch pieces
1 can Northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can stewed tomatoes
1 can diced tomatoes
1 can ( 8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Saute the onion and green pepper in oil until tender. Add the remaining ingredients, bring to a boil. Reduce heat; cover and simmer until heated through.
Spinach Salad with Shrimp and Feta
Ingredients:
* 1/4 cup plus 3 tablespoons extra-virgin olive oil
* 1 pound shrimp, peeled and deveined
* 1 shallot, finely chopped
* 2 tablespoons red wine vinegar
* 1 tablespoon spicy mustard
* 1 tablespoon honey
* Salt and pepper
* 8 ounces spinach
* 1/2 cup feta cheese
For a change
Chill the shrimp and serve the salad cold.
Directions:
1.
In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and stir-fry until opaque, 2 to 3 minutes.
2.
In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper. Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
3.
Arrange the spinach on a platter or individual plates. Place the warm shrimp on top and drizzle with any remaining dressing. Scatter the feta on top.
* 1/4 cup plus 3 tablespoons extra-virgin olive oil
* 1 pound shrimp, peeled and deveined
* 1 shallot, finely chopped
* 2 tablespoons red wine vinegar
* 1 tablespoon spicy mustard
* 1 tablespoon honey
* Salt and pepper
* 8 ounces spinach
* 1/2 cup feta cheese
For a change
Chill the shrimp and serve the salad cold.
Directions:
1.
In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and stir-fry until opaque, 2 to 3 minutes.
2.
In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper. Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
3.
Arrange the spinach on a platter or individual plates. Place the warm shrimp on top and drizzle with any remaining dressing. Scatter the feta on top.
Wednesday, July 29, 2009
End of Summer Chili Pot
* 4 Servings
Ingredients:
* 2 tablespoons extra-virgin olive oil (EVOO)
* 1 pound ground beef, pork or turkey
* 1 red onion, chopped
* 3 cloves garlic, chopped
* 1 zucchini, chopped
* 1 red bell pepper, chopped
* 2 chiles, seeded and chopped
* Salt and pepper
* 3 ears corn, kernels scraped off
* 2 tablespoons chili powder
* 1 tablespoon sweet smoked paprika
* One 12-ounce bottle beer
* One 28-ounce can diced fire-roasted tomatoes
* 2 tablespoons fresh thyme, chopped
* Grated peel and juice of 1 lime
* 4 scallions, thinly sliced
* 1 cup shredded gouda, smoked gouda, pepper jack or smoked cheddar cheese
Directions:
1.
In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 minutes.
2.
Stir in the beer and cook until reduced slightly, 2 minutes. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with the scallions and cheese.
Ingredients:
* 2 tablespoons extra-virgin olive oil (EVOO)
* 1 pound ground beef, pork or turkey
* 1 red onion, chopped
* 3 cloves garlic, chopped
* 1 zucchini, chopped
* 1 red bell pepper, chopped
* 2 chiles, seeded and chopped
* Salt and pepper
* 3 ears corn, kernels scraped off
* 2 tablespoons chili powder
* 1 tablespoon sweet smoked paprika
* One 12-ounce bottle beer
* One 28-ounce can diced fire-roasted tomatoes
* 2 tablespoons fresh thyme, chopped
* Grated peel and juice of 1 lime
* 4 scallions, thinly sliced
* 1 cup shredded gouda, smoked gouda, pepper jack or smoked cheddar cheese
Directions:
1.
In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 minutes.
2.
Stir in the beer and cook until reduced slightly, 2 minutes. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with the scallions and cheese.
Crunchy Parmesan Chicken
* 4 Servings
*
* Prep 10 min
*
* Cook 20 min
Ingredients:
* 1 cup cornflakes, lightly crushed
* 3/4 cup grated parmesan cheese
* Salt and pepper
* 3 large eggs, beaten
* Four 6-ounce skinless, boneless chicken breast halves
* 5 tablespoons extra-virgin olive oil
* 1 lemon, cut into wedges
Side dish
Serve with sauteéd bok choy tossed with tomatoes.
Directions:
1.
Preheat the oven to 350°. In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture; transfer to a wax-paperlined baking sheet.
2.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges.
*
* Prep 10 min
*
* Cook 20 min
Ingredients:
* 1 cup cornflakes, lightly crushed
* 3/4 cup grated parmesan cheese
* Salt and pepper
* 3 large eggs, beaten
* Four 6-ounce skinless, boneless chicken breast halves
* 5 tablespoons extra-virgin olive oil
* 1 lemon, cut into wedges
Side dish
Serve with sauteéd bok choy tossed with tomatoes.
Directions:
1.
Preheat the oven to 350°. In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture; transfer to a wax-paperlined baking sheet.
2.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges.
Cheeseburger Meatloaf and Mashed Potatoes
Ingredients:
* 2 tablespoons extra-virgin olive oil, plus more for greasing
* 1 red onion, finely chopped
* 2/3 cup ketchup
* 2/3 cup bread crumbs
* 2 large eggs
* 1/2 cup bread-and-butter pickle chips, chopped
* 1-1/2 pounds ground beef
* 8 ounces cheddar cheese, cut into 1/3-inch cubes
* 2 pounds new red potatoes
* 3/4 cup heavy cream
Frozen assets
Freeze leftovers for up to a month, then reheat in a 350° oven.
Directions:
1.
Preheat the oven to 400°. Lightly oil a rimmed baking sheet. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring until slightly softened, about 3 minutes.
2.
In a large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion. Crumble in the beef, add the cheese and mix together. Transfer to the prepared baking sheet and shape into a 4-by-12-inch loaf. Bake until an instant-read thermometer inserted into the center registers 160°, about 35 minutes.
3.
Meanwhile, halve the potatoes and place them in a large pot with enough salted water to cover by an inch. Bring to a boil, then lower the heat and simmer until tender, 10 to 15 minutes. Drain, return to the pot and mash with the cream.
4.
Let the meatloaf rest for 5 minutes before slicing. Serve with the mashed potatoes.
* 2 tablespoons extra-virgin olive oil, plus more for greasing
* 1 red onion, finely chopped
* 2/3 cup ketchup
* 2/3 cup bread crumbs
* 2 large eggs
* 1/2 cup bread-and-butter pickle chips, chopped
* 1-1/2 pounds ground beef
* 8 ounces cheddar cheese, cut into 1/3-inch cubes
* 2 pounds new red potatoes
* 3/4 cup heavy cream
Frozen assets
Freeze leftovers for up to a month, then reheat in a 350° oven.
Directions:
1.
Preheat the oven to 400°. Lightly oil a rimmed baking sheet. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring until slightly softened, about 3 minutes.
2.
In a large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion. Crumble in the beef, add the cheese and mix together. Transfer to the prepared baking sheet and shape into a 4-by-12-inch loaf. Bake until an instant-read thermometer inserted into the center registers 160°, about 35 minutes.
3.
Meanwhile, halve the potatoes and place them in a large pot with enough salted water to cover by an inch. Bring to a boil, then lower the heat and simmer until tender, 10 to 15 minutes. Drain, return to the pot and mash with the cream.
4.
Let the meatloaf rest for 5 minutes before slicing. Serve with the mashed potatoes.
Tuesday, June 30, 2009
Chicken with a Kick Pack
Ingredients:
4 oz. raw skinless boneless lean chicken breast, cut into pieces
1/3 cup canned tomato sauce
1/4 cup canned seasoned black beans, lightly drained
1/4 cup canned sweet corn, drained
1/4 cup chopped green bell pepper
1 tsp. Tabasco Chipotle Pepper Sauce
salt, to taste
Directions:
Preheat oven to 375 degrees.
In a medium bowl, combine all ingredients and mix well. Set aside.
Lay a large piece of heavy-duty foil in front of you. Scoop chicken mixture into the center of the foil. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.
Place packet on a baking sheet, and cook in the oven for 15 - 17 minutes, until chicken is cooked through.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) This recipe is extra-saucy, so empty it right into a bowl. Dig in!
MAKES 1 SERVING
4 oz. raw skinless boneless lean chicken breast, cut into pieces
1/3 cup canned tomato sauce
1/4 cup canned seasoned black beans, lightly drained
1/4 cup canned sweet corn, drained
1/4 cup chopped green bell pepper
1 tsp. Tabasco Chipotle Pepper Sauce
salt, to taste
Directions:
Preheat oven to 375 degrees.
In a medium bowl, combine all ingredients and mix well. Set aside.
Lay a large piece of heavy-duty foil in front of you. Scoop chicken mixture into the center of the foil. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.
Place packet on a baking sheet, and cook in the oven for 15 - 17 minutes, until chicken is cooked through.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) This recipe is extra-saucy, so empty it right into a bowl. Dig in!
MAKES 1 SERVING
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