tag:blogger.com,1999:blog-27936849663316159562024-03-13T12:04:08.156-07:00Family, Friends and Food: The RecipesWhat better combination is there?Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-2793684966331615956.post-13970612062532065392008-05-12T18:53:00.000-07:002008-05-12T18:57:12.126-07:00Pizza Dough, Grilling InstructionsBasic Grilled Pizza Dough - makes 2 12-inch pizzas<br /><br />Ingredients<br />3/4 cup warm water<br />1 packet active dry yeast (about 2 1/4 teaspoons)<br />1/2 teaspoon sugar<br />1 1/2 cups unbleached flour<br />1/4 cup whole wheat flour<br />1 teaspoon kosher salt<br />2 tablespoons cornmeal, preferably white, plus additional for the pan<br />2 tablespoons EVOO, plus 1/4 teaspoon for the bowl.<br /><br />Directions<br />Making the dough:<br />Pour the warm water into a small bowl or measuring cup. (If the water is too hot, the yeast will die. If too cold, it will not activate.) Add the yeast and sugar and stir until the yeast dissolves into a smooth beige color. Let it stand on the counter for about 5 minutes to prove that the yeasted water is active. A thin layer of foam will appear at the top, indicating that the batch is good.<br /><br />Kneading with a stand mixer: Add the flours, salt and cornmeal to a 4-5 quart standing mixing bowl. Use the dough hook attachment on the lowest speed to mix the dry ingredients. Add the yeasted water and the 2 tablespoons of olive oil. Mix on the slowest speed to allow the ingredients to come together. You may need to scrape down the sides with a spatula. Then, move to medium-high speed and knead for 2 minutes. The batter should form a ball, unless it's too wet or sticky. If so, add only enough flour to prevent it from sticking. the dough should come off the sides cleanly and form a ball.<br /><br />Put the remaining 1/4 teaspoon of EVOO in a medium bowl. the dough will be sticky, so flour your hands before picking it up, and place it in the bowl. Turn it over several times until it is coated in the oil. This prevents a crust from forming on it's surface as it rises.<br /><br />Cover with plastic wrap, and place in a draft-free, warm place (70-80 degrees F), for 2 hours, until it rises to almost double in appearance.<br /><br />Chill the dough in the refrigerator overnight, or for 1 hour to firm it up. Since this dough is slightly sticky, chilling the dough makes it easier to roll out. Chilling it overnight gives the dough more flavor and texture. Dough will keep in the refrigerator for 3 days.<br /><br />Rolling out the dough:<br />Your refrigerated dough should have doubled in size. Punch it down gently to remove gas.<br /><br />Lightly flour about a foot of space on a clean, dry countertop. Flatten the dough with your hands to about 1-inch thickness. Cut in half with a knife.<br /><br />Put one piece of dough in the center of the floured space and sprinkle a little flour over the top. Using a rolling pin, make smooth strokes to roll out the dough starting from the center out to the edges.<br /><br />Work around the diameter of the dough to form a circular crust with an even thickness. It is not necessary to maintain a perfect circle. Roll the dough out to about a 12-inch diameter, about 1/9 inch thick. Sprinkle the crust with a fine layer of flour, it will make the dough easier to handle, and prevents stickiness.<br /><br />Position 2 cookie sheets with no sides, or 2 pizza screens, next to your dough. Sprinkle them generously with flour or cornmeal, so the dough will not stick. Pick up the dough with two hands and fold it gently in half.<br /><br />Transfer the dough to a cookie sheet.<br /><br />Unfold the dough onto the pan to make it flat.<br /><br />Stretch out the dough to an approximate 12-inch diameter.<br /><br />Repeat with the second piece of dough on the second cookie sheet.<br /><br />Grilling the Crust:<br /><br />When your grill is at the right temperature (400 degrees F), hold the cookie sheet close to it and slide the dough onto the grill. If the dough fold onto itself, try to move the edges out quickly to form a flat crust (without burning yourself). As long as the crus is about 12 x 12 inches, don't worry that the shape is irregular.<br /><br />The dough should take about 3 minutes to cook. Watch for bubbles. The crust will be soft at first and tear easily, so try not to touch it. Soon it will set and firm up.<br /><br />To check whether your crust is done, life the underside. it should be an even light brown with brown grill marks. A charred crust adds to the flavor.<br /><br />Pick up the crust from the middle, using tongs, and place it on your cookie sheet. Flip it over so the grilled side is face up. This browned side becomes the top of your pizza.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com2tag:blogger.com,1999:blog-2793684966331615956.post-11896781410759549262008-05-11T17:10:00.000-07:002008-05-11T17:18:03.363-07:00Giant Chocolate Sugar CookiesSource: Adapted from Martha Stewart's Cookies<br /><br />Ingredients<br />1 1/2 cups all-purpose<br />1/2 cup cocoa powder<br />1 teaspoon baking powder<br />1/2 teaspoon salt<br />1/2 cup unsalted butter, room temperature<br />1 1/2 cups sugar<br />1/2 cup unsalted butter, melted<br />1 large egg<br />1 1/2 teaspoons pure vanilla extract<br /><br />Directions<br />Preheat the oven to 375 degrees. <br /><br />Whisk together flour through salt. <br /><br />Put the butter (at rooom temperature) and sugar in a mixing bowl and mix at medium-high speed with a stand mixer. Mix until light and fluffy. Add in the melted butter. Once the butter has been blended in, add the egg and vanilla and blend until creamy. Reduce the speed to low and gradually add the flour mixture until just combined.<br /><br />Using a 2 1/2 inch ice cream scoop, drop the dough onto a parchment lined baking sheet. Place the dough about 4 inches apart since the cookies will spread during baking. Bake for about 18-20 minutes or until the edges are firm. Allow to cool on baking sheet on a wire rack.<br /><br />The cookies can be stored in an airtight container for up to 2 days at room temperature.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-12637683414239273962008-04-30T17:59:00.000-07:002008-04-30T18:08:00.062-07:00Butterfly ShrimpSource: Adapted from Wok & Stir-Fry, Fabulous Food with Asian Flavors<br /><br />Ingredients<br />1 pound uncooked shrimp shelled with tails on<br />1 teaspoon ground Szechuan peppercorns (I used regular black peppercorns)<br />1 tablespoon low-sodium soy sauce<br />1 tablespoon Chinese rice wine or dry sherry<br />2 teaspoons cornstarch<br />2 eggs, lightly beaten<br />1 cup panko bread crumbs<br />vegetable oil, for deep-frying<br /><br />Directions<br />Butterfly the shrimp, about 3/4 through their length, leaving the tails attached. <br /><br />Put the shrimp in a bowl with the pepper through cornstarch. Set aside and allow to marinate for 10-15 minutes.<br /><br />One shrimp at a time, dip in the beaten eggs, then roll the shrimp in the bread crumbs to completely coat. <br /><br />Heat the oil in a wok until medium-hot. Gently lower the shrimp into the oil. Fry the shrimp in batches until they turn a golden brown.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-50465282922194829562008-04-28T18:03:00.000-07:002008-04-29T06:34:47.263-07:00Steamed Pork DumplingsSource: Adapted from Wok & Stir-Fry, Fabulous Fast Food with Asian Flavors<br /><br />Makes about 80-90 dumplings<br /><br />Ingredients<br />round wonton wrappers<br /><br />For the filling:<br />1 pound bok choy leaves or white cabbage (I used bok choy)<br />1 pound lean ground pork<br />1 tablespoon scallions, finely chopped<br />1 teaspoon fresh ginger, finely chopped<br />2 teaspoons salt (I used about 1 1/2 teaspoons)<br />1 teaspoon light brown sugar<br />2 tablespoons light soy sauce (I used low-sodium soy sauce)<br />1 tablespoon Chinese rice wine or dry sherry<br />2 teaspoons sesame oil<br /><br />For the dipping sauce:<br />2 tablespoons red chili oil<br />1 tablespoon light soy sauce (used low-sodium soy sauce)<br />1 teaspoon garlic, finely chopped<br />1 tablespoon scallions, finely chopped<br /><br />Directions<br />Blanch the bok choy until softened. Drain and finely chop, there may still be a small amount of liquid still in the leaves and that's ok. Mix the bok choy with remaining ingredients (pork through sesame oil).<br /><br />Place about 1 tablespoon of filling in the middle of the wonton wrapper. Dip finger tip in water and run around the edge of the wrapper, then fold in half and seal. Then, pinch into a fan-fold to make little dumpling "purses" which will tightly seal the dumpling. Repeat until all dumplings are made.<br /><br />Line each level of the bamboo steamer with Napa cabbage or some other type of lettuce to keep the dumplings from sticking to it. Bring water to a boil in a wok, then place bamboo steamer filled with first batch of dumplings over the top. Allow to steam for about 10 minutes. Check to see if the dumplings are firm, and if they are you can remove and set aside. Repeat until all dumplings have been steamed. Serve with sauce.<br /><br />Dumplings can be frozen prior to cooking. Do not thaw before steaming.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-47751622171232555272008-04-21T18:36:00.000-07:002008-04-21T18:39:44.842-07:00Rosemary Roasted PotatoesSource: Patsyk<br /><br />Ingredients<br />4-5 baking potatoes, cubed<br />3-4 tablespoons EVOO<br />1-2 teaspoons dried Rosemary<br />2 teaspoons garlic powder<br /><br />Directions<br />Prehat oven to 400 degrees.<br /><br />In a 9x13 glass baking dish, covered in aluminum foil, combine the potatoes and remaining ingredients. Toss to coat.<br /><br />Bake for 1 hour, tossing or stirring the potatoes 2 times during baking. Allow to cook until softened and a big crispy.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-84814479846053712622008-04-21T18:24:00.000-07:002008-04-21T18:32:11.928-07:00Lemon Matzo ChickenSource: Patsyk<br /><br />Ingredients<br />2 boneless, skinless chicken breasts, sliced thin<br />1 cup Matzo Meal<br />1 tablespoon dried basil<br />1 tablespoon dried oregano<br />2 teaspoons garlic powder<br />2 eggs, beaten<br />3 tablespoons canola oil<br />Juice of 1 lemon<br />1/4 cup white wine<br />1/3 cup chicken broth<br /><br />Directions<br />Combine Matzo meal through garlic powder in a shallow dish, set aside. Beat eggs in another shallow dish. Dip chicken in the eggs, then in the Matzo meal mixture. Make sure the chicken is thoroughly covered.<br /><br />In a large non-stick skillet sprayed with cooking spray, heat the oil over medium-high heat. Once the oil is hot, add the chicken. Allow to cook on the first side for 4 minutes, then turn and allow to cook for an additional 4 minutes or until chicken is done. Remove from skillet and keep warm.<br /><br />To the skillet add, the lemon juice, white wine and chicken broth and bring to a boil. Allow to cook down until the sauce has reduced by half. <br /><br />Serve chicken with sauce drizzled over the top.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-59798002618655620842008-04-20T16:19:00.000-07:002008-04-20T16:26:08.768-07:00Matzo BreiSource: My Husband (originally most likely, his Mom)<br /><br />Ingredients<br />1 medium onion<br />10 whole pieces of Matzo’s<br />5 eggs<br /><br />Directions<br />Coarsely chop onion. <br /><br />In large frying pan – put in approx 4 tablespoons of canola oil and sauté onion on med-high heat until soft and slightly brown. <br /><br />While the onions are sautéing in a small mixing bowl whisk the 5 eggs in a bowl and set aside. <br /><br />Then take the 10 Matzo’s and break up into medium/small pieces into a large bowl. Fill bowl full of broken matzo with water and immediately drain (do not leave water in that long as it will make the matzo soggy). <br /><br />The onion’s should be ready at this point, if not wait. When ready, pour egg mixture into large bowl with Matzo and, mix so that all pieces of matzo are covered in egg. Pour egg/matzo mixture in pan and then combine with onions. Cook on medium for approx 5-10 minutes. Matzo Brei should be slightly dry and crisp. <br /><br />Usually, I leave the salt and pepper out and handle that after plating.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-2475329290164597592008-04-11T18:08:00.000-07:002008-04-12T10:46:04.892-07:00Cocoa-Nana BreadSource: Adapted from Dorie Greenspan, Baking from My Home to Yours<br /><br /><br /><br />Ingredients<br /><br />2 cups all-purpose flour<br />1 cup unsweetened cocoa powder<br />1-1/2 teaspo ons baking powder<br />1/2 teaspoon salt<br />1/4 teaspoon baking powder<br />1 stick unsalted butter, at room temperature<br />3/4 cup sugar<br />1/2 cup packed brown sugar<br />2 large eggs<br />2 ripe bananas, mashed<br />3 ounces bittersweet chocolate, coarsely chopped (I used 2 oz. milk chocolate, and 1 oz. dark chocolate)<br /><br /><br />Directions<br />Place an oven rack in the center position and preheat the oven to 350 degrees. Butter a 9x5 inch loaf pan (I used Pam for Baking spray) and place on an insulated baking sheet. This will keep the bottom of the loaf from overcooking. <br /><br />Sift the flour through baking soda together in a large bowl.<br /><br />Using a stand mixer with a paddle attachment, beat the butter at medium speed for a minute or until softened. Add in the sugars and beat for another 2 minutes. Add the egss, one at a time, and beat for another minute after each addition. The batter may look curdled, but that's ok. Reduce the mixer speed to low and mix in the bananas. Now, add the dry ingredients in 3 additions and mix until they are just mixed in. While on low speed, add in the buttermilk and mix until incorporated. Stir in the chopped chocolate. Scrape the batter into the prepared pan.<br /><br />Bake for 30 minutes, then cover the bread loosely with foil tented over it. Then bake for an additional 40-45 minutes, or until a thin knife inserted comes out clean. Transfer the pan to a wire rack and allow to cool for 20 minutes. Then unmold and allow to cool to room temperature.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com1tag:blogger.com,1999:blog-2793684966331615956.post-8397731436570461542008-04-09T17:25:00.000-07:002008-04-09T17:48:14.103-07:00Farfalle with Turkey Sausage, Peas and MushroomsSource: Adapted from Giada De Laurentis - Everyday Pasta<br /><br />Ingredients<br />1/2 cup EVOO (I used about 2 tablespoons in total)<br />1 pound Italian-style turkey sausages, casings removed (my family prefers chunks, so I left the casings on and cooked the links whole, then sliced them)<br />10 ounces cremini mushrooms (I used 2 packages of mushrooms - 1 button and 1 baby bellas)<br />3/4 teaspoon sea salt, plus more to taste<br />1 (10 ounce) package frozen peas, defrosted slightly<br />1 pound dried farfalle pasta (bow-tie pasta)<br />1/2 cup freshly grated parmesan cheese<br /><br />Directions<br />In a large saute pan, heat 2 tablespooons of the oil over high heat. Add the turkey sausage and saute until golden brown (place links in pan and turn occasionally until all sides have cooked, then remove from pan and slice. If any slices do not look cooked through, put back in pan to continue cooking for a little bit longer). Remove from pan.<br /><br />Heat additional 2 tablespoons EVOO in pan (there was enough liquid/oil in the pan that I didn't feel that it was necessary to add more so I chose not to add it). Add mushrooms and 1/2 teaspoon of salt and pepper. Allow to cook until all the liquid from the mushrooms has evaporated, about 8-10 minutes. Add peas and allow to cook 2 minutes. Then, add the sausage back to the pan and cook until heated through, about 3 minutes.<br /><br />Meanwhile, bring a large pot of water to boil and cook the pasta until al dente. Drain the pasta, and reserve 1/2 cup pasta cooking water. Add the pasta to the meat mixture over medium heat and mix together. Add the pasta cooking water to moisten and cook for about 5 minutes. Drizzle in remaining oil. Remove pan from heat and add the Parmesan, then toss to coat.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-89255104935387820392008-03-27T17:32:00.000-07:002008-03-27T17:43:58.665-07:00Chicken Piccata - Cook's IllustratedSource: Cook's Illustrated, Light Recipes<br /><br />Ingredients<br /><br /><strong>Cutlets</strong><br />1/2 cup unbleached all-purpose flour<br />4 boneless skinless chicken breasts, trimmed and tenderloins removed and sliced into cutlets<br />Table salt and freshly ground black pepper<br />2 tablespoons vegetable oil<br /><br /><strong>Piccata Sauce</strong><br />1 medium shallot, minced<br />Table salt<br />1 & 1/2 cups low-sodium chicken broth<br />1/2 lemon, ends trimmed, sliced thin<br />2 tablespoons whole milk<br />1 teaspoon cornstarch<br />2 tablespoons juice from 1 lemon<br />2 tablespoons capers, rinsed and patted dry<br />1 tablespoon minced fresh parsley leaves<br />Ground black pepper<br /><br /><br />Directions<br /><br />For the cutlets: spread flour in shallow dish. Pat cutlets dry with paper towels, then season with salt and pepper. Lightly dredge cutlets in flour and shake off excess; set aside.<br /><br />Heat 1 tablespoon of oil in 12-inch skillet over medium-high heat until just smoking. Lay half of cutlets in skillet and cook until light golden, about 3 minutes. Flip cutlets over and continue to cook until meat is no longer pink in center and feels firm when pressed with finger, about 2 minutes. Transfer cutlets to plate and cover with foil; set aside. Repeat with remaining oil and cutlets.<br /><br />For the sauce: Add shallot and 1/4 teaspoon salt to oil left in skillet, return to medium-low heat, and cook until softened about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and lemon slices, scraping up browned bits. Bring to simmer and cook until mixture measures 1 cup, about 5 minutes.<br /><br />Pour any accumulated chicken juices into simmering sauce. Whisk milk and cornstarch together in small bowl, then whisk into simmering sauce. Continue to simmer until sauce has thickened, about 1 minute. Off heat, stir in lemon juice, capers and parsley and season with salt and pepper to taste. Spoon sauce over chicken before serving.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com2tag:blogger.com,1999:blog-2793684966331615956.post-7819829878683396502008-03-27T15:57:00.000-07:002008-03-27T16:00:26.739-07:00Peach Cobbler #1Source: website- about.com<br /><br />Ingredients<br />3 cups sliced peaches, fresh, canned or frozed (thawed)<br />1 tablespoon lemon juice<br />1 cup all-purpose flour<br />1 cup granulated sugar<br />1/2 teaspoon salt<br />1 egg, beaten<br />6 tablespoons melted butter<br /><br />Directions<br />Place peaches on bottom of a 10x6x2 baking pan; sprinkle with lemon juice. Sift together the dry ingredients; add egg. Toss until crumbly then sprinkle over peaches. Drizzle with the melted butter. Bake at 375 degrees for 30-40 minutes or until bubbly & browned. Serve warm witih vanilla ice cream.<br /><br />My notes: I added 1 teaspoon vanilla to the beaten egg and it added an extra dimension to this recipe, which was really needed.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-36554745098058752432008-03-18T18:32:00.000-07:002008-03-18T18:35:05.000-07:00Soy and Sesame MarinadeSource: How to Cook Everything, Mark Bittman<br /><br />Ingredients<br />1 tablespoons toasted sesame seeds<br />1/4 cup soy sauce<br />1 tablespoons dark sesame oil<br />1 1/2 teaspoons rice wine vinegar<br />1/2 teaspoon minced garlic<br />1 teaspoon ground ginger<br />1/2 teaspoon sugar<br /><br />Directions<br />Combine all ingredients and whisk together. If too strong, add a teaspoon of water at a time to mellow the flavor.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com1tag:blogger.com,1999:blog-2793684966331615956.post-27978964363338084292008-03-18T18:13:00.000-07:002008-03-18T18:32:17.991-07:00Aromatic Noodles with Lime-Peanut SauceSource: Adapted from The Food You Crave, Ellie Krieger<br /><br />Ingredients<br />3/4 box spinach linguine or whole-wheat spaghetti (I used maybe 1/4 box of the WW spaghetti)<br />2 cups broccoli florets (I would cut them into smaller pieces next time, too hard to toss if they are larger)<br />2 cups snow peas, trimmed<br />2 cups sugar snap peas (left this out since I couldn't get good ones - shredded carrots might work nicely in their place if you have them)<br />1/2 cup unsalted peanuts<br />1/2 cup creamy natural peanut butter (I used regular peanut butter)<br />1/4 cup low-sodium soy sauce<br />1/4 cup water<br />2 tablespoons (seasoned) rice vinegar<br />2 tablespoons fresh lime juice<br />1 scallion (white and green parts), cut into pieces (I used 4 scallions)<br />1 piece of ginger (about 3/4 inch) fresh ginger, peeled and finely grated (I used a piece that was about 1/2 inch)<br />2 tablespoons firmly packed dark brown sugar<br />1/4 teaspoon red pepper flakes, plus more to taste (left these out completely)<br /><br />Directions<br />Cook pasta according to package directions. Drain and rinse under cold water. <br /><br />While pasta is cooking, put broccoli in a steamer and steam for about 3-5 minutes (I would steam longer because it seemed like it wasn't cooked enough), then add snow peas and sugar snap peas and steam for an additional 2 minutes. <br /><br />Toast peanuts in a dry skillet until fragrant - about 3-5 minutes. Set aside.<br /><br />Prepare the sauce in a blender or food processor. Put all ingredients (peanut butter through red pepper) into blender or food processor and blend until smooth.<br /><br />Immediately before serving, toss 3/4 of the peanut sauce with the pasta. Divide between 6 serving bowls and place vegetables on top. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts and sprinkle on top (I tossed with the pasta and sauce).Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com1tag:blogger.com,1999:blog-2793684966331615956.post-23198093095775867002008-03-16T12:43:00.001-07:002008-03-16T12:46:16.281-07:00Garlic ShrimpSource: Patsyk<br /><br />Ingredients<br />1/3 cup butter<br />1/2 cup onion, finely diced<br />4 teaspoons minced garlic<br />1 pound large shrimp, peeled and deveined<br />juice of 1 lemon<br />1 tablespoon finely minced flat leaf parsley<br /><br />Directions<br />Melt butter in a large skillet over medium-high heat. Once the butter stops foaming, add the diced onion and cook until softened, about 2-3 minutes. Then, add the garlic and shrimp and cook for about 3-4 minutes, until shrimp is completely done. Then add the lemon juice and the parsley and remove from heat.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-46324864658819042162008-03-12T16:35:00.000-07:002008-03-12T16:41:44.771-07:00Shrimp Scampi with ArtichokesSource: The Food You Crave, Ellie Krieger<br /><br />Ingredients<br />2 tablespoons EVOO<br />4 large cloves garlic, minced (about 4 teaspoons)<br />2 medium shallots, thinly sliced (about 1/3 cup)<br />1-1/4 pounds large shrimp, peeled and deveined (I had smaller shrimp on hand, so that's what I used)<br />11-oz package frozen artichoke hearts, thawed<br />1/3 cup dry white wine<br />2 tablespoons fresh lemon juice<br />2 tablespoons fresh flat-leaf parsley, chopped - plus more for garnish<br />1/2 teaspoon salt<br />1/4 teaspoon freshly ground black peper<br /><br />Directions<br />Heat the oil in a large skillet over medium heat. Add the garlic and shallots and cook, stirring until softened but not browned - about 2-3 minutes. Add the shrimp, artichoke hearts, wine and lemon juice and cook until the shrimp are cooked through - about 3-4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com1tag:blogger.com,1999:blog-2793684966331615956.post-47618327380679847872008-03-11T16:33:00.000-07:002008-03-11T16:37:54.450-07:005 Minute Salad of Goat Cheese, Herbs and White BeansSource: The Food You Crave, Ellie Krieger<br /><br />Ingredients<br />12 oz. mixed salad greeens<br />3 tablespoons EVOO<br />2 tabelspoons balsamic vinegar<br />1/2 teaspoon Dijon mustard<br />salt and freshly ground black pepper<br />1-1/2 cups cherry tomatoes<br />1 cup canned cannellini beans, drained and rinsed<br />4 oz. fresh goat cheese, crumbled (preferably reduced fat)<br />2 tablespoons fresh basil leaves, torn, or 1 teaspoon dried basil<br /><br />Directions<br />Place the greens in a large bowl. Whisk together the oil, vinegar and mustard, then season with salt and pepper. Drizzle the dressing over the greens and toss. Divide the greens between 4 plates, top each with about 7 tomatoes, 1/4 cup of beans and 2 tablespoons of goat cheese. Sprinkle with the basil and serve.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com2tag:blogger.com,1999:blog-2793684966331615956.post-41317925563332613782008-03-09T18:30:00.001-07:002008-03-09T18:37:27.228-07:00Whole-Wheat Pasta Sald with Walnuts and Feta CheeseSource: The Food You Crave, Ellie Krieger<br /><br />Ingredients<br />1/2 pound whole-wheat fusilli or other spiral shaped pasta<br />1/2 cup walnut pieces<br />1/2 cup crumbled feta cheese (I used gorgonzola, since that's what I had on hand)<br />1/2 cup diced red onion<br />1-1/2 cups chopped baby spinach leaves<br />2 tablespoons walnut or EVOO (I used EVOO)<br />2 tablespoons red wine vinegar<br />1 clove garlic, minced (about 1 teaspoon)<br />1/2 teaspoon Dijon mustard<br />Salt and freshly ground pepper to taste<br /><br />Directions<br />Cook the pasta according to the package directions. Drain the pasta, rinse under cold running water, and put it in the refrigerator to chill.<br /><br />In a small dry skillet, toast the walnuts over medium-high heat, stirring frequently until fragrant, 3-5 minutes. Set aside to cool, then chop coarsely.<br /><br />In a large bowl, toss together the pasta, walnuts, feta, onion and spinach. In a small bowl, whisk together the oil, vinegar, garlic, and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper. This salad will keep in the refrigerator in an airtight container for about a day.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com2tag:blogger.com,1999:blog-2793684966331615956.post-58745093578193835102008-03-09T16:16:00.001-07:002008-03-09T16:20:05.165-07:00PinwheelsSource: Can't remember the original...<br /><br />Ingredients<br />8 ounces fat free cream cheese<br />1 package Ranch dressing mix<br />1 bunch scallions - chopped<br />1 small can black olives - sliced or chopped<br />1 small can chopped green chiles<br />1 package buritto size tortillas<br /><br />Directions<br />In a bowl, use a hand mixer to combine the cream cheese through the scallions.<br /><br />On one tortilla, spread a thin layer of the cream cheese mixture. Then sprinkle the black olives and green chiles over it. Carefully roll up and seal the opening with the cream cheese mixture. Repeat until you don't have any cream cheese left.<br /><br />Refrigerate for at least 1-2 hours, overnight is better. After chilling, cut into 1/2-inch bite size pieces. Keep the ends in a separate container to enjy later.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-9113384908272773852008-03-05T11:45:00.001-08:002008-03-05T15:18:00.230-08:00Mini Frittatas with Sausage and CheeseSource: Patsyk<br /><br />Ingredients<br />Cooking spray<br />1/2 cup finely chopped onion<br />2 ounces Sweet Italian Sausage (about 1 link), casing removed<br />1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese<br />2 tablespoons chopped scallions<br />1 teaspoon dried basil 1 cup egg beaters (was 4 large egg whites)<br />2 large eggs<br /><br />Directions<br />Preheat oven to 350°.<br /><br />Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add sausage, breaking up as it cooks; sauté 3 minutes. Remove from heat; cool 5 minutes.<br /><br />Combine remaining ingredients in a large bowl; stir with a whisk. Add sausage mixture, stirring with a whisk. Then add scallions and dried basil and stir until blended. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-41948595277787634272008-03-04T17:04:00.000-08:002008-03-05T19:28:30.518-08:00Baked ZitiSource: My Husband<br /><br />Ingredients<br />1 pound ziti, uncooked<br />28 ounce jar Classico Traditional Favorites - Italian Sausage with peppers and onions<br />15 ounces ricotta cheese<br />16 ounces shredded mozzarella<br />1 teaspoon each dried basil and oregano<br /><br />Directions<br />Heat oven to 375 degrees. Cook pasta according to package directions, al dente. Heat the tomato sauce in a small pan to bubbling hot. Drain the pasta and put back into pot, pour sauce into the same pot and heat to bubbling for approximately 5 minutes, stirring occasionally. In a separate bowl, mix the ricotta and 1/2 of the mozzarella together.<br /><br />Take a 9x13 baking dish/pan, cover bottom with the sauce and pasta mixture (about 1 inch depth). Then, layer mozzarella/ricotta cheese mixture over the pasta. Then, add the remaining pasta and sauce mixture over the top. Sprinkle the remaining mozzarella (approximately 8 ounces) over the top. Sprinkle dried oregano and basil. Cover with foil, bake for 35-40 minutes. Then, uncover and bake for an additional 5-10 minutes. To brown the top, 1 minute under the broiler.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-6526949238895842852008-03-03T17:51:00.000-08:002008-03-03T17:56:39.965-08:00Zucchini Parmesan CrispsSource: The Food You Crave, Ellie Krieger<br /><br />Ingredients<br />Cooking spray<br />1 pound zucchini (about 2 medium)<br />1 tablespoon EVOO<br />1/4 cup freshly grated Parmesan cheese<br />1/4 cup plan dry bread crumbs<br />1/8 teaspoon salt<br />Freshly ground black pepper<br /><br />Directions<br />Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.<br /><br />Slice the zucchini into 1/4-inch-thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, and place in a single layer on the prepared baking sheet.<br /><br />Bake the zucchini rounds until browned and crisp - about 25-30 minutes. Serve immediately.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-45736267655857351932008-03-02T17:53:00.000-08:002008-03-02T17:57:41.427-08:00Green Beans with Mushrooms & ShallotsSource: The Food You Crave, Ellie Krieger<br /><br />Ingredients<br />1 pound green beans, trimmed and cut into 1-inch pieces<br />1 tablespoon water<br />2 tablespoons EVOO<br />1/3 cup sliced shallots (about 2 medium)<br />3/4 pound assorted fresh mushrooms, sliced<br />Salt and freshly ground black pepper to taste<br /><br />Directions<br />Put the green beans in a microwave-safe bowl with the water. Cover tightly and microwave for 4 minutes. Carefully remove the cover, drain it in a colander, sharking off any excess water, and set aside.<br /><br />While the beans are cooking, heat the oil over medium-high heat in a large non-stick skillet. Add the shallots and cook, stirring until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-69671552153609889462008-03-02T16:18:00.000-08:002008-03-02T16:41:10.289-08:00Triple Chocolate CookiesSource: The Food You Crave, Ellie Krieger<br /><br /><br />Ingredients<br />1/4 cup unsalted butter, softened<br />1/2 cup firmly packed dark brown sugar<br />1/4 cup granulated sugar<br />1/4 cup canola oil<br />1 large egg<br />1 teaspoon vanilla extract<br />1/2 cup all-purpose flour<br />1/2 cup whole-wheat pastry flour or regular whole-wheat flour<br />1/4 cup unsweetened natural cocoa powder<br />1/4 teaspoon salt (optional)<br />2 ounces good quality dark chocolate (60-70% cocoa solids), coarsely chopped<br />2 ounces milk chocolate, coarsely chopped<br />2/3 cup chopped pecans (optional)<br /><br />Directions<br />Preheat the oven to 350 degrees.<br /><br />In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.<br /><br />In a medium bowl, whisk together the flours, cocoa and salt (if using). Add the flour mixture to the butter mixture and mix well. Stir in both chocolates and, if desired, the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake until the cookies are just set, about 12 minutes. Transfer the cookies to a rack to cool. Store the cookies at room temperature in an airtight container, where they will keep for up to 4 days.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-20393774657058948782008-02-27T18:40:00.000-08:002008-02-27T18:46:28.583-08:00Super Sloppy JoesSource: 30 Minute Meals 2, Rachael Ray<br /><br />Ingredients<br />1 tablespoon EVOO (once around the pan)<br />1 & 1/4 pounds ground beef sirloin<br />1/4 cup brown sugar (couple of handfuls)<br />2 to 2 & 1/2 teaspoons Montreal Steak Seasoning (I used about 1 teaspoon)<br />1 medium onion, chopped<br />1 small red bell pepper, chopped<br />1 tablespoon red wine vinegar<br />1 tablespoon Worcestershire sauce<br />2 cups tomato sauce<br />2 tablespoons tomato paste<br />4 crusty rolls, split, toasted and lightly buttered (I used soft whole wheat buns)<br />Sliced ripe tomatoes and pickles to garnish<br /><br />Directions<br />Heat a large skillet over medium-high heat. Add oil and beef to the pan, spreading it around the pan to break it up. Combine brown sugar and steak seasoning, then add the mixture to the skillet and combine. When the meat has browned, add onion and red pepper. Reduce heat to medium and cook for 5 minutes. Add vinegar, stirring briefly to reduce, then add Worcestershire, tomato sauce and paste, stirring to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.<br /><br />Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0tag:blogger.com,1999:blog-2793684966331615956.post-70810104358274029582008-02-27T17:59:00.001-08:002008-02-27T18:22:27.867-08:00Quick Chicken SaladSource: How to Cook Without a Book, Pam Anderson<br /><br /><br />Ingredients<br />4 cups cooked / roasted chicken<br />2 medium celery ribs, cut into small dice (I left this out)<br />2 medium scallions, minced<br />2 tablespoons minced fresh parsely, basil or tarragon<br />3/4 cup mayonnaise<br />2 tablespoons lemon juice<br /><br />Directions<br />Mix the mayonnaise and lemon juice in a small bowl.<br /><br />Mix the chicken, celery, and scallions along with minced fresh parsley, dressing, salt and pepper to taste. Serve. <br /><br />Can be covered and refrigerated overnight.Patsykhttp://www.blogger.com/profile/08367492604182158620noreply@blogger.com0