Monday, July 23, 2007
Mom's Pizza
When I was growing up, there was no dinner I looked forward to more than my mom's pizza. It was completely homemade--and better than fast food pizza. Plus, you got to put any toppings on it you wanted, and, like all pizza, it was great cold the next day! My favorite toppings are still mushrooms, olives, and corn, though I also recommend imaginitive combos like prosciutto, artichoke hearts, and pine nuts. Whatever you like, just have fun! Recipe makes two large pizzas.
Ingredients:
Crust
5 c. flour
1/2 t. salt
1/2 t. pepper
1/4 c. olive oil
1 package fast-acting yeast
1/4 t. sugar
1-1/4 c. warm water
Sauce
1 T. olive oil
1 or 2 cloves garlic, minced
1 or 2 anchovies, mashed, or a squirt of anchovy paste
16 oz. tomato sauce
1 t. dried sweet basil
Salt and pepper, to taste
Toppings
Grated mozzarella cheese
Meats and veggies, as desired
Italian Herb Seasoning
Grated Parmesan cheese
Step-by-step:
1. Make the crust. Put warm water in a large bowl and sprinkle yeast and sugar over the water. Mix well with a whisk. Let rest for one or two minutes, until you see bubbles forming. Add flour, salt, pepper, and oil. Mix with a wooden spoon. When liquids have been absorbed, knead dough for about 5 minutes (either by hand on a floured surface, or in a mixer with a dough hook), until smooth and elastic. Let rest while you make the sauce.
2. Make the sauce. Heat 1 T. olive oil in a saucepan over medium heat. Add garlic and anchovies, and sauté until garlic is golden. Add tomato sauce, basil, salt, and pepper. Turn down heat to low while you prepare the toppings.
3. Put together the pizzas. Divide dough into two parts and stretch each part with your fingers onto well-oiled pizza pans or cookie sheets. Spoon a little sauce over each crust, then spread liberally with grated mozzarella. Sprinkle desired toppings over cheese, then spoon more sauce over the toppings. Finish the pizza with additional mozzarella and a sprinkling of Italian Herb Seasoning and some grated Parmesan.
4. Bake the pizzas. Bake pizzas in a preheated 400 degree F oven until done, about 30 minutes. Time will vary according to size of pizza and toppings. Pizzas are done when cheese is melted and golden, and crust sounds hollow when tapped.
Notes on toppings: If you choose any vegetables that contain a lot of water, such as mushrooms or zucchini, it is recommended that you sauté them quickly before adding them to pizza. This will keep your pizza from being soupy as the veggies release their water. Similarly, if you use any raw meats, such as ground beef or sausage, they should be cooked first.
Variation on baking: If you have a pizza stone, feel free to bake your pizzas directly on the stone, instead of on pizza pans. Because this pizza turns out a bit on the heavy side, you may want to split the dough into four parts (or more) and make smaller pizzas when baking on a pizza stone. This will make it easier to move them in and out of the oven.
Labels: main courses
Saturday, December 31, 2005
Rosemary Beef Fillet
Beef tenderloin can be very expensive and is worth the cost for a memorable dinner party with close friends. For every other night of the week though, you might want to substitute another cut of meat. I made it with a boneless New York cut, trimmed and tied for me by my butcher. It turned out fantastic! Serve the roast with Potato and Blue Cheese Gratin and crisp green beans. The recipe comes from the December 2005 issue of Gourmet and serves 8.
Ingredients:
1 3-1/2-lb. trimmed and tied center-cut beef tenderloin roast at room temperature
4 t. kosher salt
1 t. black pepper
2 garlic cloves, finely chopped
6 4-inch fresh rosemary sprigs
3 T. extra-virgin olive oil
Step-by-step:
1. Put oven rack in middle position and preheat oven to 350°F.
2. Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
3. Heat oil in a flameproof heavy roasting pan or skillet over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.
4. Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.
Labels: main courses
Friday, December 30, 2005
Maple-Vinegar Crispy Chicken
I love this recipe. It comes from Chef Gabriel Claycamp at Culinary Communion. The sauce just bursts with flavor and the buttery-crisp almonds provide a pleasing crunch. The recipe serves 4.
Ingredients:
1 whole chicken, cut up
7 T. butter
1/2 c. shallots, minced
1/2 t. freshly ground nutmeg
1/2 t. freshly ground pepper
2/3 c. cider vinegar
2/3 c. maple syrup
3/4 c. slivered almonds
1/2 c. dried cranberries
1/2 c. leeks, sliced
1/4 c. bread crumbs
Step-by-step:
1. Pat chicken pieces dry and season with kosher salt and freshly ground pepper. Heat oil in a large skillet over medium-high. Place chicken in sizzling oil, skin side down. Cook on both sides until done. Set chicken on paper towels to drain.
2. Make sauce: Pour fat from skillet. Add 4 T. butter and melt over medium-high. Saute shallots in butter until translucent. Stir in nutmeg and pepper. Add vinegar and bring to a boil. Add maple syrup and reduce sauce by half. Reserve.
3. Make topping: Saute almonds in remaining 3 T. butter, until golden. Add cranberries and leeks. Cook a few minutes, stirring, and then add bread crumbs. Season with salt and pepper, to taste.
4. To serve, arrange chicken on a platter. Pour sauce over top and sprinkle on almond topping. Serve immediately.
Note: If you don't wish to cut up a whole chicken, you can use pre-cut chicken pieces--just make sure they have both bones and skin, or the chicken will turn out dry.
Labels: main courses
Pork Tenderloin with Balsamic-Cranberry Sauce
This pork roast makes for a simple, but elegant family meal. The ruby color of the sauce also makes it lovely for the holidays. I like to serve it with Parmesan-Pear Risotto. The bright balsamic-cranberry sauce goes so well with the flavors in the risotto. The recipe is adapted from Bon Appetit, November 1998. Serves 4-6.
Ingredients:
4-1/2 T. butter
2 1-lb. pork tenderloin
1-1/2 c. chopped onion
3 T. chopped fresh rosemary
1-1/2 c. canned low-salt chicken broth
1 c. canned whole berry cranberry sauce
3 T. balsamic vinegar
Step-by-step:
1. Preheat oven to 450°F. Melt 1-1/2 T. butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with kosher salt and fresh-ground pepper. Sear pork on all sides, about 2 minutes.
2. Place skillet with pork in oven, making sure tenderloins are not touching. Roast pork until thermometer inserted into center registers 155°F, about 20 minutes.
3. Meanwhile, melt remaining butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce, and vinegar and whisk until cranberry sauce melts, about 2 minutes.
4. Transfer pork to work surface and let rest. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper.
5. Slice pork and serve with sauce.
Labels: main courses
Velvet Chicken
This chicken is fantastically succulent and flavorful--and so easy too! The technique is Chinese--poaching a whole chicken in a salty-sweet broth. Serve it with steamed rice so everyone can spoon a little of the cooking broth over top. The recipe comes from the May 2004 of Gourmet and serves 6.
Ingredients:
1 whole chicken (3 to 3-1/2 lb.)
2 14-oz. cans low-sodium chicken broth (3-1/2 c.)
1 c. soy sauce
1 c. dark soy sauce (or substitute regular soy sauce)
1 c. Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1/4 c. packed brown sugar
1 bunch scallions, cut into 3-inch pieces
6 1/4-inch-thick round slices fresh ginger
4 3-by-1-inch strips fresh orange zest
1 T. fine sea salt
2 whole cloves
2 whole star anise
1 2-1/2-inch dried red chile
1/2 t. Sichuan or black peppercorns
Cilantro leaves for garnish
Step-by-step:
1. Rinse chicken inside and out and pat dry.
2. Combine remaining ingredients in a 4- to 6-quart heavy pot and bring to a boil. Add chicken, breast side down, and reduce heat to a simmer. (Chicken may not be completely covered with liquid.) Cook, covered, 15 minutes.
3. Turn off heat and let chicken stand, covered, 30 minutes. Turn chicken over, then cover and let stand 15 minutes more. (Chicken will be cooked through.)
4. Transfer chicken to a cutting board, reserving cooking liquid. Cut off drumsticks and thighs, then cut off wings, transferring pieces to a serving platter. (Chicken will release juices.) Separate breast (with rib cage) from back, discarding back. Using a cleaver or other sharp large heavy knife, cut breast against grain through bone into 1-inch-thick slices.
5. Spoon some poaching liquid over chicken and serve chicken warm, chilled, or at room temperature. Pour remaining poaching liquid through a sieve set into a bowl and serve as a sauce if desired.
Note: Poaching liquid may be used more than once. Chill up to one week or freeze up to three months. Bring to a boil before using again.
Labels: main courses
Thursday, December 29, 2005
Chicken Schnitzel with Capers and Parsley
This dish makes for a simple weeknight meal. If you like a little extra crunch to your schnitzel, you might mix some panko in with your bread crumbs. Serve the schnitzel with egg noodles and peas or green beans. The recipe comes from the November 2004 issue of Gourmet. Serves 4.
Ingredients:
4 (1/4-inch-thick) chicken cutlets (1-1/4 to 1-1/2 lb. total)
1/2 c. all-purpose flour
1 t. salt
1/4 t. black pepper
2 eggs
1 c. fine dry bread crumbs
4 to 6 T. vegetable oil
2-1/2 T. unsalted butter
2 T. capers, rinsed, drained, and patted dry
2 T. chopped flat-leaf parsley
Step-by-step:
1. Preheat oven to 200° F. Put an ovenproof platter in oven to warm.
2. Gently pound each cutlet between two sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin.
3. Stir together flour, salt, and pepper in a shallow bowl or a pie plate. Whisk together eggs and a pinch of salt in another shallow bowl, then put bread crumbs in a third shallow bowl.
4. Pat chicken dry and dredge in seasoned flour, shaking off excess. Dip in eggs, letting excess drip off, then dredge in bread crumbs, coating completely. Transfer to a wax-paper-lined tray and chill 10 minutes.
5. Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then fry cutlets in 2 or 3 batches (without crowding), turning over once, until golden brown and just cooked through, about 3 minutes per batch. (Add 2 tablespoons oil to skillet between batches.) Drain cutlets on paper towels, then transfer to platter in oven to keep warm.
6. Add butter and capers to skillet and heat over moderate heat, swirling skillet, until butter is melted. Stir in parsley and pour sauce over cutlets.
Labels: main courses
Sunday, November 20, 2005
Coq au Vin
Coq au vin sounds quite exotic and complicated, but it's really not hard at all. I learned how to make it from Gabriel Claycamp at Culinary Communion and it quickly became a household favorite.
Ingredients:
8 chicken thighs
1 T. tomato paste
1/2 bottle red wine
1/4 lb. onions, small dice
1/8 lb. celery, small dice
1/8 lb. carrots, small dice
1/4 c. flour
1/2 lb. mushrooms, quartered
1/2 T. rosemary, chopped
1/2 T. lavender
7 cloves garlic, minced
Step-by-step:
1. Pat chicken dry. Season with kosher salt and pepper, then dredge in flour. Preheat oven to 300 degrees F.
2. Heat some olive oil in a large stainless-steel or hard-anodized saute pan on medium-high and brown chicken. Chicken does not need to be cooked through--just browned on the outside. Remove to a plate.
3. Add onion, celery, carrots, garlic to hot pan and caramelize. Add tomato paste and saute until rusty brown. Geglaze the pan with the wine, scraping any brown bits loose from the bottom of the pan. Add rosemary and lavender.
4. Bring mixture to a boil and add chicken. Liquid should come one-third up the chicken--if it's too low, add more wine. Cover pan and cook in the oven for one hour, until chicken is tender, adding mushrooms in the last 15 minutes.
5. Remove chicken and mushrooms to a platter. Strain sauce and return to pan. Adjust seasoning in sauce, then reduce over high until slightly thickened. Serve the sauce with the mushrooms.
Labels: main courses
Friday, November 18, 2005
Cheesy Zucchini Bake
If you like zucchini you'll love this casserole--if you don't, you'll probably love it anyway! Serve it with egg noodles and corn. Thanks to my mom, Karen Rehbock, for sharing this old favorite. Serves 4 to 6.
Ingredients:
1 lb. lean ground beef or ground turkey
1/2 yellow onion, chopped
1/2 t. garlic powder
1 lb. fresh zucchini (choose the smallish ones, they're less bitter)
6 oz. (or more) Longhorn cheese, grated
1 can cream of mushroom soup, undiluted
Step-by-step:
1. Brown meat with onion and garlic powder. Drain off excess fat.
2. Wash zucchini and cut into 1/4-inch slices. Steam for about 5 minutes and drain.
3. Spray a 1-1/2 quart baking dish with cooking spray and layer: half of the meat, half the zucchini, half the cheese. Repeat.
4. Mix soup with 1/4 c. water and pour over top.
5. Bake at 350 degrees F for 40 minutes.
Ingredients:
1 lb. lean ground beef or ground turkey
1/2 yellow onion, chopped
1/2 t. garlic powder
1 lb. fresh zucchini (choose the smallish ones, they're less bitter)
6 oz. (or more) Longhorn cheese, grated
1 can cream of mushroom soup, undiluted
Step-by-step:
1. Brown meat with onion and garlic powder. Drain off excess fat.
2. Wash zucchini and cut into 1/4-inch slices. Steam for about 5 minutes and drain.
3. Spray a 1-1/2 quart baking dish with cooking spray and layer: half of the meat, half the zucchini, half the cheese. Repeat.
4. Mix soup with 1/4 c. water and pour over top.
5. Bake at 350 degrees F for 40 minutes.
Labels: main courses
Thai Red Curry
This dish is fast, delicious, nutritious, and versatile. Substitute or add any vegetables and proteins that you like. Water chestnuts, miniature corn, and baked sweet potato are great variations. You can even use different flavored curry pastes. Be creative! Serves 3.
Ingredients:
1/2 lb. shrimp, beef chunks, fish chunks, firm tofu, or chicken slices
1/2 - 1 T. Thai red curry paste*
14 oz. can light coconut milk (unsweetened)
3 T. sugar
2 T. Thai fish sauce
~3 T. whole or torn fresh basil leaves
~2 zucchini, thinly sliced
~4 oz. canned straw or enoki mushrooms
Jasmine rice (optional)
Step-by-step:
1. Heat coconut milk in a large saucepan. When it starts to simmer, stir in red curry paste, fish sauce, and sugar. If curry paste is lumpy, whisk until smooth. Reduce heat to low. Add basil. (Note: If serving with rice, start the rice at the same time, since both take about 20 minutes.)
2. Sauté vegetables in a separate pan, and add to sauce. If you use a good nonstick pan, little or no oil is necessary. Add some of the curry sauce if the pan is too dry.
3. Sauté shrimp, fish, chicken, or tofu in a separate pan, and add to sauce.
4. Serve over rice.
*Be sure to read the instructions on the side of your red curry paste jar and adjust the amount as necessary. Curry pastes vary in spiciness, so you'll want to add the right amount for that brand and your tastes!
Ingredients:
1/2 lb. shrimp, beef chunks, fish chunks, firm tofu, or chicken slices
1/2 - 1 T. Thai red curry paste*
14 oz. can light coconut milk (unsweetened)
3 T. sugar
2 T. Thai fish sauce
~3 T. whole or torn fresh basil leaves
~2 zucchini, thinly sliced
~4 oz. canned straw or enoki mushrooms
Jasmine rice (optional)
Step-by-step:
1. Heat coconut milk in a large saucepan. When it starts to simmer, stir in red curry paste, fish sauce, and sugar. If curry paste is lumpy, whisk until smooth. Reduce heat to low. Add basil. (Note: If serving with rice, start the rice at the same time, since both take about 20 minutes.)
2. Sauté vegetables in a separate pan, and add to sauce. If you use a good nonstick pan, little or no oil is necessary. Add some of the curry sauce if the pan is too dry.
3. Sauté shrimp, fish, chicken, or tofu in a separate pan, and add to sauce.
4. Serve over rice.
*Be sure to read the instructions on the side of your red curry paste jar and adjust the amount as necessary. Curry pastes vary in spiciness, so you'll want to add the right amount for that brand and your tastes!
Labels: main courses
Pasta with Roasted Squash and Rosemary Chicken
This recipe is adapted from Cooking Light. It pairs roasted butternut squash with succulent rosemary-infused chicken, and throws in a kick of sweet shallots. Even your most assured squash-hater will be going back for seconds! This light dish can also be served without the chicken. Serves 4.
Ingredients:
3 cups butternut squash, peeled and cut into 1-inch cubes
1 T. dark brown sugar
1-1/2 T. olive oil, divided
1 t. salt
1/2 t. black pepper
8 shallots, peeled and halved lengthwise
1 T. fresh sage, chopped
4 oz. uncooked pappardelle or fettuccine
2 large boneless, skinless chicken breasts
2 sprigs fresh rosemary
1/4 c. (1 oz.) grated fresh Parmesan cheese
Step-by-step:
1. Preheat oven to 475 degrees.
2. Combine the squash, sugar, 1 T. oil, salt, pepper, and shallots in a bowl; toss well. Scatter in a jelly roll pan and bake for 20 minutes, until tender, stirring occasionally. Stir in sage.
3. While the squash bakes, cook pasta according to package directions, omitting salt and fat.
4. Meanwhile, cut several slits in each chicken breast and stuff with small sprigs of rosemary. Pan cook until done. Place on cutting board and remove rosemary sprigs. Discard rosemary. Cut chicken into strips. Reserve any excess pan juices.
5. When squash, pasta, and chicken are all cooked, place pasta in a bowl and toss with remaining 1/2 T. oil. If there were excess pan juices from the chicken, stir them in. Gently stir in squash mixture. Serve with chicken slices on top, and a sprinkling of grated Parmesan.
Serving Tip: For an extra pretty presentation, instead of grating the Parmesan, use a vegetable peeler to shave large ribbons of the cheese on top of each serving.
Ingredients:
3 cups butternut squash, peeled and cut into 1-inch cubes
1 T. dark brown sugar
1-1/2 T. olive oil, divided
1 t. salt
1/2 t. black pepper
8 shallots, peeled and halved lengthwise
1 T. fresh sage, chopped
4 oz. uncooked pappardelle or fettuccine
2 large boneless, skinless chicken breasts
2 sprigs fresh rosemary
1/4 c. (1 oz.) grated fresh Parmesan cheese
Step-by-step:
1. Preheat oven to 475 degrees.
2. Combine the squash, sugar, 1 T. oil, salt, pepper, and shallots in a bowl; toss well. Scatter in a jelly roll pan and bake for 20 minutes, until tender, stirring occasionally. Stir in sage.
3. While the squash bakes, cook pasta according to package directions, omitting salt and fat.
4. Meanwhile, cut several slits in each chicken breast and stuff with small sprigs of rosemary. Pan cook until done. Place on cutting board and remove rosemary sprigs. Discard rosemary. Cut chicken into strips. Reserve any excess pan juices.
5. When squash, pasta, and chicken are all cooked, place pasta in a bowl and toss with remaining 1/2 T. oil. If there were excess pan juices from the chicken, stir them in. Gently stir in squash mixture. Serve with chicken slices on top, and a sprinkling of grated Parmesan.
Serving Tip: For an extra pretty presentation, instead of grating the Parmesan, use a vegetable peeler to shave large ribbons of the cheese on top of each serving.
Labels: main courses
Mom's Spaghetti
I grew up eating this hearty spaghetti. I also learned to cook with it! It was the first meal my mom let me prepare entirely on my own. I still have the piece of paper she wrote the recipe on when she went to work one summer morning and asked me to cook dinner that night! Serves 4.
Ingredients:
1 onion, chopped
2 T. olive oil
1 t. garlic, chopped
1 lb. ground beef
1-1/2 t. Italian Herb Seasoning
1 t. salt
1/4 t. black pepper
1 t. sugar
1 can tomato paste
1 large can crushed tomatoes
1 can mushroom pieces, drained
1/2 can chopped black olives
Pasta, cooked and warm
Step-by-step:
1. Sauté onion and garlic in olive oil until onion is translucent.
2. Add ground beef and brown.
3. Add seasonings, mixing well; brown one minute longer.
4. Stir in tomato paste. Add crushed tomatoes, mushrooms, and olives.
5. Simmer on low with lid on for one hour, stirring occasionally. Serve over pasta.
Ingredients:
1 onion, chopped
2 T. olive oil
1 t. garlic, chopped
1 lb. ground beef
1-1/2 t. Italian Herb Seasoning
1 t. salt
1/4 t. black pepper
1 t. sugar
1 can tomato paste
1 large can crushed tomatoes
1 can mushroom pieces, drained
1/2 can chopped black olives
Pasta, cooked and warm
Step-by-step:
1. Sauté onion and garlic in olive oil until onion is translucent.
2. Add ground beef and brown.
3. Add seasonings, mixing well; brown one minute longer.
4. Stir in tomato paste. Add crushed tomatoes, mushrooms, and olives.
5. Simmer on low with lid on for one hour, stirring occasionally. Serve over pasta.
Labels: main courses
Greek Chicken with Cheese
This is a great dinner party entrée. Serve with egg noodles and stir-fried julienned zucchini for a delicious and colorful meal. This recipe comes from Jane Brody's Good Food Book. Serves 6.
Ingredients:
1/2 lb. feta, sliced
6 chicken thighs, skin and fat removed
1 T. + 1 t. olive oil
4 onions, thinly sliced
2 cloves garlic, minced
2 14 oz. cans tomatoes, chopped, in liquid
1/2 t. oregano
1/4 t. salt
pepper to taste
Step-by-step:
1. Desalt sliced feta by soaking in cold water for 20 minutes and then draining.
2. Heat 1 T. oil in deep nonstick skillet with a lid (an electric skillet works well). Brown chicken over medium heat, turning frequently. Transfer to platter.
3. Add 1 t. oil to pan along with onions. Cook for 10 minutes. Add garlic and cook another 5 minutes.
4. Add tomatoes and oregano, stirring to combine.
5. Place chicken in sauce and season. Cover, bring to a boil, and simmer for 30 minutes or more.
6. Arrange feta on chicken and cook for another 15 minutes. Serve immediately.
Ingredients:
1/2 lb. feta, sliced
6 chicken thighs, skin and fat removed
1 T. + 1 t. olive oil
4 onions, thinly sliced
2 cloves garlic, minced
2 14 oz. cans tomatoes, chopped, in liquid
1/2 t. oregano
1/4 t. salt
pepper to taste
Step-by-step:
1. Desalt sliced feta by soaking in cold water for 20 minutes and then draining.
2. Heat 1 T. oil in deep nonstick skillet with a lid (an electric skillet works well). Brown chicken over medium heat, turning frequently. Transfer to platter.
3. Add 1 t. oil to pan along with onions. Cook for 10 minutes. Add garlic and cook another 5 minutes.
4. Add tomatoes and oregano, stirring to combine.
5. Place chicken in sauce and season. Cover, bring to a boil, and simmer for 30 minutes or more.
6. Arrange feta on chicken and cook for another 15 minutes. Serve immediately.
Labels: main courses
Eldorado Mexican Casserole
This casserole is great for family dinners, potlucks, and parties. It can be served as an entree or with tortilla chips as a dip. Thanks to my mom, Karen Rehbock, for sharing her recipe. Serves 8 people.
Ingredients:
1 lb. ground beef or ground turkey
1/2 c. fresh onion, minced
1/2 t. garlic salt
2 small cans tomato sauce
1 c. black olives, chopped or sliced
1 c. sour cream (lowfat or fat-free)
1 c. small curd cottage cheese
2-1/2 T. green chilies, chopped (a small can of El Paso or Ortego brand)
1 bag flavored Doritos (any flavor)
1 c. (or more) Jack Cheese
Step-by-step:
1. Brown meat and add onion, garlic salt, tomato sauce, and olives.
2. Combine sour cream, cottage cheese, and chilies. Set aside.
3. Spray a 2-quart rectangular baking dish with cooking spray. Layer one-half bag Doritos in the dish. Spread the meat mixture over the chips, then half the sour cream, then sprinkle with half the cheese. Repeat layers.
4. Bake at 350 degrees for 1/2 hour, or until the top is lightly browned.
Ingredients:
1 lb. ground beef or ground turkey
1/2 c. fresh onion, minced
1/2 t. garlic salt
2 small cans tomato sauce
1 c. black olives, chopped or sliced
1 c. sour cream (lowfat or fat-free)
1 c. small curd cottage cheese
2-1/2 T. green chilies, chopped (a small can of El Paso or Ortego brand)
1 bag flavored Doritos (any flavor)
1 c. (or more) Jack Cheese
Step-by-step:
1. Brown meat and add onion, garlic salt, tomato sauce, and olives.
2. Combine sour cream, cottage cheese, and chilies. Set aside.
3. Spray a 2-quart rectangular baking dish with cooking spray. Layer one-half bag Doritos in the dish. Spread the meat mixture over the chips, then half the sour cream, then sprinkle with half the cheese. Repeat layers.
4. Bake at 350 degrees for 1/2 hour, or until the top is lightly browned.
Labels: main courses
Eggplant Parmesan
This is an authentic Italian family recipe—and about as good as it gets. The secret to a good Eggplant Parmesan? Romano Cheese! Serves 4 to 6.
Ingredients:
1 large or 2 medium eggplants, peeled and sliced into 1/2-inch thick slices
1 T. olive oil
3 T. corn oil
20 oz. crushed plum tomatoes
1 T. garlic, crushed
2 c. Romano cheese, grated
Step-by-step:
1. Boil water in a large pot and dip each slice of eggplant in three times. Drain. This is an important step since it softens the eggplant and removes any bitterness.
2. Fry eggplant in oils until browned, drain on paper towels, and set aside. Be careful when frying because eggplant absorbs oil very quickly, so if you're not frying all the slices at once, don't put all the oil in the pan at the beginning--divide oil up and put a little in each time you start a new batch of slices.
3. Prepare sauce in a small saucepan by frying garlic in a little oil for 30 seconds. Add tomatoes and simmer for 5 minutes.
4. Spray a casserole dish with cooking spray and layer: eggplant, sauce, cheese. Repeat until ingredients are gone. Cheese should be on top and it should be about one inch from the top of the casserole dish.
5. Bake at 375 degrees for 35-45 minutes, until cheese is browned. Be careful not to burn. Cool slightly and serve.
Ingredients:
1 large or 2 medium eggplants, peeled and sliced into 1/2-inch thick slices
1 T. olive oil
3 T. corn oil
20 oz. crushed plum tomatoes
1 T. garlic, crushed
2 c. Romano cheese, grated
Step-by-step:
1. Boil water in a large pot and dip each slice of eggplant in three times. Drain. This is an important step since it softens the eggplant and removes any bitterness.
2. Fry eggplant in oils until browned, drain on paper towels, and set aside. Be careful when frying because eggplant absorbs oil very quickly, so if you're not frying all the slices at once, don't put all the oil in the pan at the beginning--divide oil up and put a little in each time you start a new batch of slices.
3. Prepare sauce in a small saucepan by frying garlic in a little oil for 30 seconds. Add tomatoes and simmer for 5 minutes.
4. Spray a casserole dish with cooking spray and layer: eggplant, sauce, cheese. Repeat until ingredients are gone. Cheese should be on top and it should be about one inch from the top of the casserole dish.
5. Bake at 375 degrees for 35-45 minutes, until cheese is browned. Be careful not to burn. Cool slightly and serve.
Labels: main courses
Cheese-Herb Chicken Medallions
This is a gorgeous entree that will definitely impress your guests. Serve over pasta with a side of steamed carrot ribbons. Serves 6.
Ingredients:
6 boneless chicken breasts, fat trimmed off
1 T. fresh chives
1 t. basil
black pepper to taste
1/4 t. paprika
3 oz. shredded mozzarella
Pesto (homemade or store-bought)
String
Step-by-step:
1. Preheat oven to 400 degrees.
2. Place chicken breasts on a flat surface and pat dry. Evenly sprinkle with herbs, pepper, and paprika.
3. Form cheese into 6 loose balls and place one in the center of each chicken breast.
4. Roll chicken around cheese and tie with string, tucking ends of chicken in.
5. Bake 15-20 minutes in a baking dish sprayed with cooking spray. Allow chicken to cool for 10 minutes after cooking.
6. Untie and cut into 1/2-inch thick medallions. Arrange over pasta and drizzle pesto over top.
Ingredients:
6 boneless chicken breasts, fat trimmed off
1 T. fresh chives
1 t. basil
black pepper to taste
1/4 t. paprika
3 oz. shredded mozzarella
Pesto (homemade or store-bought)
String
Step-by-step:
1. Preheat oven to 400 degrees.
2. Place chicken breasts on a flat surface and pat dry. Evenly sprinkle with herbs, pepper, and paprika.
3. Form cheese into 6 loose balls and place one in the center of each chicken breast.
4. Roll chicken around cheese and tie with string, tucking ends of chicken in.
5. Bake 15-20 minutes in a baking dish sprayed with cooking spray. Allow chicken to cool for 10 minutes after cooking.
6. Untie and cut into 1/2-inch thick medallions. Arrange over pasta and drizzle pesto over top.
Labels: main courses
Roast Chicken with Potatoes and Zucchini
This is one of my favorite meals! The potatoes are particularly amazing--very flavorful since they're cooked in broth. The dish is extra good when the onions get a little bit charred during roasting. The recipe comes from the October 2005 issue of Gourmet and serves 4.
Ingredients:
1 (3- to 3-1/2-lb) chicken, quartered -OR- 3 lbs bone-in chicken parts with skin
2 T. olive oil
2-1/4 t. salt
1-3/4 t. black pepper
1 lb boiling potatoes, cut into 1-inch wedges
1 lb zucchini, quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths
1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
1/2 cup reduced-sodium chicken broth
1 tablespoon fresh lemon juice
Garnish: lemon wedges
Step-by-step:
1. Put oven rack in upper third of oven and preheat oven to 500°F.
2. Pat chicken dry, then toss with 1 T. oil, 1-1/4 t. salt, and 1 t. pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in 17-by-12-inch roasting pan, leaving a 2-inch border around edges of pan.
3. Toss potatoes, zucchini, and onion with remaining T. oil, remaining t. salt, and remaining 3/4 t. pepper in same bowl, then spread in one layer around chicken, arranging zucchini skin sides up.
4. Stir together broth and lemon juice and pour into pan around chicken and vegetables.
5. Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
6. Remove pan from oven, preheat broiler, and set oven rack accordingly. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.
Ingredients:
1 (3- to 3-1/2-lb) chicken, quartered -OR- 3 lbs bone-in chicken parts with skin
2 T. olive oil
2-1/4 t. salt
1-3/4 t. black pepper
1 lb boiling potatoes, cut into 1-inch wedges
1 lb zucchini, quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths
1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
1/2 cup reduced-sodium chicken broth
1 tablespoon fresh lemon juice
Garnish: lemon wedges
Step-by-step:
1. Put oven rack in upper third of oven and preheat oven to 500°F.
2. Pat chicken dry, then toss with 1 T. oil, 1-1/4 t. salt, and 1 t. pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in 17-by-12-inch roasting pan, leaving a 2-inch border around edges of pan.
3. Toss potatoes, zucchini, and onion with remaining T. oil, remaining t. salt, and remaining 3/4 t. pepper in same bowl, then spread in one layer around chicken, arranging zucchini skin sides up.
4. Stir together broth and lemon juice and pour into pan around chicken and vegetables.
5. Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
6. Remove pan from oven, preheat broiler, and set oven rack accordingly. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.
Labels: main courses
Old-Fashioned Meatballs in Red Sauce
I made this recipe last night for the first time. Terrific, and very easy! The meat turns out very tender. It's really great for weeknight meals, plus you have extra for lunch. I served it with egg noodles. This recipe comes from Leslie Revsin's cookbook, The Simpler the Better, and was published in the October 2005 issue of Gourmet. The dish serves 6.
Ingredients:
1 lb. ground beef (15 percent fat)
1/2 lb. sweet Italian sausage
1/3 c. plain dry bread crumbs
2 eggs, lightly beaten
2 large garlic cloves, minced
1/3 c. grated Pecorino Romano cheese
1-3/4 c. canned crushed tomatoes in heavy purée
1/3 c. + 1/4 c. water, divided
salt
pepper
Step-by-step:
1. Remove ground beef and sausage from refrigerator 30 to 60 minutes before cooking, if possible.
2. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup of the grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Preheat oven to 425°F.
4. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in one layer in 9-by-13-inch baking dish so each is separated by about 1 inch.
5. Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1-1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.
Ingredients:
1 lb. ground beef (15 percent fat)
1/2 lb. sweet Italian sausage
1/3 c. plain dry bread crumbs
2 eggs, lightly beaten
2 large garlic cloves, minced
1/3 c. grated Pecorino Romano cheese
1-3/4 c. canned crushed tomatoes in heavy purée
1/3 c. + 1/4 c. water, divided
salt
pepper
Step-by-step:
1. Remove ground beef and sausage from refrigerator 30 to 60 minutes before cooking, if possible.
2. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup of the grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Preheat oven to 425°F.
4. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in one layer in 9-by-13-inch baking dish so each is separated by about 1 inch.
5. Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1-1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.
Labels: main courses
Thursday, November 17, 2005
Green-Bean Stirfry
Serve over rice for a quick and delicious dinner. For lunch, stuff pitas with stirfry mixture. Serves 4. Adapted from Jane Brody's Good Food Book.
Ingredients:
2 T. cornstarch
1-1/3 c. broth
4 T. soy sauce
4 T. sherry
4 t. cider vinegar
1 T. oil
1 lb. fresh grean beans, sliced
1 T. minced ginger
1 T. minced garlic
1/4 t. red pepper flakes (optional)
1 lb. ground beef or ground turkey
Step-by-step:
1. Mix cornstarch, broth, soy sauce, sherry, and vinegar to make a sauce; set aside.
2. Heat oil in skillet and add beans. Stirfry on high until tender-crisp. Remove and set aside.
3. Add ginger and garlic to pan and cook for 30 seconds. Add pepper flakes (if desired) and ground meat. Stirfry. Drain off excess fat. Add sauce to meat. Cook until thickened.
4. Fold in beans, heat for 1 minute and serve.
Ingredients:
2 T. cornstarch
1-1/3 c. broth
4 T. soy sauce
4 T. sherry
4 t. cider vinegar
1 T. oil
1 lb. fresh grean beans, sliced
1 T. minced ginger
1 T. minced garlic
1/4 t. red pepper flakes (optional)
1 lb. ground beef or ground turkey
Step-by-step:
1. Mix cornstarch, broth, soy sauce, sherry, and vinegar to make a sauce; set aside.
2. Heat oil in skillet and add beans. Stirfry on high until tender-crisp. Remove and set aside.
3. Add ginger and garlic to pan and cook for 30 seconds. Add pepper flakes (if desired) and ground meat. Stirfry. Drain off excess fat. Add sauce to meat. Cook until thickened.
4. Fold in beans, heat for 1 minute and serve.
Labels: main courses
