Ingredients
2 small zucchini, cut into 1/8-inch slices
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons olive oil
1 pound smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/2-inch slices
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
2 teaspoons Italian seasoning
1/8 teaspoon crushed red pepper flakes
Directions
In a large skillet, saute the zucchini, onion and green pepper in oil until crisp-tender. Stir in the remaining ingredients; cook until heated through. Yield: 6 servings.
Monday, July 5, 2010
Chop Chop Salad with Spicy French Dressing
INGREDIENTS:
1 garlic clove, chopped
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup granulated sugar
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Several dashes of hot sauce, to taste
1 head of romaine lettuce, chopped
1 red onion, chopped
2 tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1 cucumber—peeled, seeded and chopped
One 15-ounce can chickpeas, rinsed and drained
1 cup crumbled blue cheese
DIRECTIONS:
In a small food processor, blend the garlic, ketchup, vinegar, sugar, Worcestershire sauce and paprika until smooth, about 30 seconds. Add the hot sauce and blend until combined.
Place the lettuce, onion, tomatoes, bell pepper, cucumber and chickpeas in a large salad bowl. Toss with the dressing and top with the blue cheese.
1 garlic clove, chopped
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup granulated sugar
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Several dashes of hot sauce, to taste
1 head of romaine lettuce, chopped
1 red onion, chopped
2 tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1 cucumber—peeled, seeded and chopped
One 15-ounce can chickpeas, rinsed and drained
1 cup crumbled blue cheese
DIRECTIONS:
In a small food processor, blend the garlic, ketchup, vinegar, sugar, Worcestershire sauce and paprika until smooth, about 30 seconds. Add the hot sauce and blend until combined.
Place the lettuce, onion, tomatoes, bell pepper, cucumber and chickpeas in a large salad bowl. Toss with the dressing and top with the blue cheese.
Roasted Salmon with Zucchini and Nutty Couscous
INGREDIENTS:
5 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and pepper
1 cup couscous
Four 3/4-inch-thick skin-on salmon fillets (about 6 ounces each)
1/4 cup chopped fresh parsley
1 1/2 pounds zucchini, thinly sliced crosswise
1/4 cup grated parmesan cheese
1/4 cup toasted slivered almonds
4 lemon wedges
DIRECTIONS:
Preheat the oven to 450°. In a small saucepan, bring 1 1/2 cups water, 1 tablespoon olive oil and 1/4 teaspoon salt to a boil. Stir in the couscous; cover, remove from the heat and let stand for 5 minutes.
Meanwhile, drizzle olive oil into a rimmed baking sheet or dish; arrange the salmon skin side down in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with 1 tablespoon parsley and season with salt and pepper. Roast for 8 minutes for medium-rare.
In a large skillet, heat the remaining 3 tablespoons olive oil over medium-high heat. Add the zucchini in an even layer across the pan; season with pepper. Cook, turning occasionally, until browned, about 6 minutes. Lower the heat to medium and sprinkle in half of the parmesan, then flip the zucchini and sprinkle with the remaining parmesan.
Fluff the couscous with a fork, then stir in the almonds and the remaining 3 tablespoons parsley. Serve with the salmon, zucchini and lemon wedges.
5 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and pepper
1 cup couscous
Four 3/4-inch-thick skin-on salmon fillets (about 6 ounces each)
1/4 cup chopped fresh parsley
1 1/2 pounds zucchini, thinly sliced crosswise
1/4 cup grated parmesan cheese
1/4 cup toasted slivered almonds
4 lemon wedges
DIRECTIONS:
Preheat the oven to 450°. In a small saucepan, bring 1 1/2 cups water, 1 tablespoon olive oil and 1/4 teaspoon salt to a boil. Stir in the couscous; cover, remove from the heat and let stand for 5 minutes.
Meanwhile, drizzle olive oil into a rimmed baking sheet or dish; arrange the salmon skin side down in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with 1 tablespoon parsley and season with salt and pepper. Roast for 8 minutes for medium-rare.
In a large skillet, heat the remaining 3 tablespoons olive oil over medium-high heat. Add the zucchini in an even layer across the pan; season with pepper. Cook, turning occasionally, until browned, about 6 minutes. Lower the heat to medium and sprinkle in half of the parmesan, then flip the zucchini and sprinkle with the remaining parmesan.
Fluff the couscous with a fork, then stir in the almonds and the remaining 3 tablespoons parsley. Serve with the salmon, zucchini and lemon wedges.
Tex Mex Lovers Mini Meatloaves
INGREDIENTS:
1 tablespoon extra-virgin olive oil
Salt and pepper
1 bunch scallions, white and green parts thinly sliced separately
1 cup brown rice
2 handfuls tortilla chips, crushed into crumbs (1/2 cup)
6 tablespoons store-bought medium-hot salsa, plus more for serving
1 large egg
1 pound extra-lean ground beef or dark-meat ground turkey
One 15-ounce can small red beans, rinsed
DIRECTIONS:
Preheat the oven to 400°. In a small saucepan, heat the olive oil over medium heat. Add the scallion whites and 1/2 teaspoon salt and cook, stirring, for 1 minute. Stir in the rice to coat. Add 1 3/4 cups water and bring to a boil. Cover the pot, lower the heat and simmer until tender, about 30 minutes.
Meanwhile, line a baking sheet with parchment paper. In a medium bowl, beat together the tortilla chip crumbs, salsa, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix in the ground beef. Place a 3- to 4-inch heart-shaped cookie cutter on the prepared baking sheet. Press one-quarter of the meat mixture evenly into the cookie cutter; remove the cutter. Repeat with the remaining meat mixture. Bake until firm to the touch, about 15 minutes.
Stir the beans and scallion greens into the rice and season with salt. Serve with the mini meatloaves and extra salsa on the side.
1 tablespoon extra-virgin olive oil
Salt and pepper
1 bunch scallions, white and green parts thinly sliced separately
1 cup brown rice
2 handfuls tortilla chips, crushed into crumbs (1/2 cup)
6 tablespoons store-bought medium-hot salsa, plus more for serving
1 large egg
1 pound extra-lean ground beef or dark-meat ground turkey
One 15-ounce can small red beans, rinsed
DIRECTIONS:
Preheat the oven to 400°. In a small saucepan, heat the olive oil over medium heat. Add the scallion whites and 1/2 teaspoon salt and cook, stirring, for 1 minute. Stir in the rice to coat. Add 1 3/4 cups water and bring to a boil. Cover the pot, lower the heat and simmer until tender, about 30 minutes.
Meanwhile, line a baking sheet with parchment paper. In a medium bowl, beat together the tortilla chip crumbs, salsa, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix in the ground beef. Place a 3- to 4-inch heart-shaped cookie cutter on the prepared baking sheet. Press one-quarter of the meat mixture evenly into the cookie cutter; remove the cutter. Repeat with the remaining meat mixture. Bake until firm to the touch, about 15 minutes.
Stir the beans and scallion greens into the rice and season with salt. Serve with the mini meatloaves and extra salsa on the side.
Spaghetti with Spicy Turkey Meat Sauce
INGREDIENTS:
1 pound whole wheat spaghetti
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 pound ground turkey
Salt and black pepper
One 28-ounce can diced tomatoes
1 teaspoon crushed red pepper
1/4 cup chopped parsley
2 tablespoons grated Parmesan cheese, plus more for serving .
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1 cup pasta cooking water.
Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat; add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, crumble in the turkey, season with salt and black pepper and cook until the turkey is just no longer pink, about 5 minutes. Stir in the tomatoes and crushed red pepper and cook, stirring occasionally, until thickened, about 15 minutes. Stir in the parsley and cheese.
Toss the pasta with the sauce and 1/2 cup reserved pasta cooking water, adding more water to thin the consistency, if desired. Serve immediately with more cheese.
1 pound whole wheat spaghetti
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 pound ground turkey
Salt and black pepper
One 28-ounce can diced tomatoes
1 teaspoon crushed red pepper
1/4 cup chopped parsley
2 tablespoons grated Parmesan cheese, plus more for serving .
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1 cup pasta cooking water.
Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat; add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, crumble in the turkey, season with salt and black pepper and cook until the turkey is just no longer pink, about 5 minutes. Stir in the tomatoes and crushed red pepper and cook, stirring occasionally, until thickened, about 15 minutes. Stir in the parsley and cheese.
Toss the pasta with the sauce and 1/2 cup reserved pasta cooking water, adding more water to thin the consistency, if desired. Serve immediately with more cheese.
Buffalo Chicken Wing Soup
Ingredients
6 cups milk
3 (10.75 ounce) cans condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken
1 cup sour cream
1/4 cup hot pepper sauce
Directions
Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours.
6 cups milk
3 (10.75 ounce) cans condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken
1 cup sour cream
1/4 cup hot pepper sauce
Directions
Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours.
Sausage-Pepper Kabobs
Ingredients
1/4 cup(s) olive oil
2 clove(s) garlic, crushed with press
1/2 teaspoon(s) dried oregano
Salt and pepper
2 large (8 to 10 ounces each) onions
2 medium (4 to 6 ounces each) purple or green peppers
3 medium (4 to 6 ounces each) red peppers
2 pound(s) fully cooked kielbasa (smoked Polish sausage)
Equipment:
12 (12-inch) metal or bamboo skewers
Directions
If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for covered direct grilling on medium.
In small bowl, combine oil, garlic, oregano, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Let stand while you cut onions, peppers, and sausages into 1-in. chunks.
Thread peppers, 2 at a time and alternating with onion and sausage, onto skewers. Brush skewers with oil mixture.
Place on hot grill grate; cover and cook 10 to 12 minutes or until browned, turning occasionally. Place on platter to serve.
1/4 cup(s) olive oil
2 clove(s) garlic, crushed with press
1/2 teaspoon(s) dried oregano
Salt and pepper
2 large (8 to 10 ounces each) onions
2 medium (4 to 6 ounces each) purple or green peppers
3 medium (4 to 6 ounces each) red peppers
2 pound(s) fully cooked kielbasa (smoked Polish sausage)
Equipment:
12 (12-inch) metal or bamboo skewers
Directions
If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for covered direct grilling on medium.
In small bowl, combine oil, garlic, oregano, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Let stand while you cut onions, peppers, and sausages into 1-in. chunks.
Thread peppers, 2 at a time and alternating with onion and sausage, onto skewers. Brush skewers with oil mixture.
Place on hot grill grate; cover and cook 10 to 12 minutes or until browned, turning occasionally. Place on platter to serve.
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