Rosemary and Olive Oil Rolls

Rosemary and Olive Oil Rolls

Makes 16-18 rolls

1 packet active dry yeast

1/4 cup warm water (110 degrees F to 115 degrees F)

1 cup warm milk

3 tablespoons butter

1 eggs

3 tablespoons sugar

1/2 teaspoons salt

3 cups all-purpose flour, plus more for dusting

2 tablespoon olive oil

2 tablespoons chopped fresh rosemary

2 teaspoons sea salt

In a large mixing bowl, dissolve yeast in warm water and allow to sit for a couple minutes. Add the milk, butter, eggs, sugar, salt and half of the flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Ideally they should be touching each other. Brush with olive oil and then sprinkly with rosemary and sea salt. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks.

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Pomegranate Beef CrockPot Recipe

Pomegranate Beef CrockPot Recipe

 1 tablespoon olive oil
1 yellow onion, sliced
1/4 teaspoon ground cinnamon
1 teaspoon herbes de Provence
1/2 teaspoon kosher salt
3 pounds beef roast (I used a chuck roast)
4 garlic cloves (whole is fine, or you can chop them)
1 (14-ounce) can fire-roasted crushed tomatoes
1 cup unsweetened pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup golden raisins

The Directions:

Use at least a 6-quart slow cooker. Swirl the olive oil into the bottom of the stoneware. Add the onion. Rub the spices on all sides of meat and add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, vinegar, and syrup. Sprinkle the raisins on top.

Cover and cook on low fir 8 hours, or on high for about 5. The meat is done when it has reached desired tenderness. Serve with mashed potatoes, and drizzle with the sauce.

Beer-Baked White Beans

Beer-Baked White Beans

INGREDIENTS


6 slices bacon, cut crosswise into 1-inch pieces
1 medium yellow onion, diced small
4 garlic cloves, smashed and peeled
2 tablespoons Dijon mustard
1 tablespoon honey
1 sprig rosemary
1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained
2 bottles Belgian-style white ale (12 ounces each), such as Blue Moon or Hoegaarden
1 3/4 cups low-sodium chicken broth
Coarse salt and ground pepper
1 to 2 tablespoons cider vinegar

DIRECTIONS
Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, cook bacon over medium until fat is rendered and bacon is crisp and browned, stirring occasionally, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Increase heat to medium-high; add onion and garlic to pot and cook, stirring occasionally, until onion is translucent, 4 minutes. Add mustard and honey; cook 1 minute. Add rosemary, beans, beer, and broth; season with salt and pepper. Bring mixture to a boil; cover and transfer to oven.
Bake until beans are tender and most of liquid is absorbed, about 2 hours. Season to taste with vinegar, salt, and pepper. To serve, stir in reserved cooked bacon.

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Banana Oatmeal Breakfast Bars

Banana Oatmeal Breakfast Bars

I have these pictured with chocolate chips in them (what can I say, they’re hard to resist), if you’re looking for more of a breakfast flavor just replace the chocolate chips with more chopped walnuts, flax seed, or pecans.

 

2 cups rolled oats

1 ¼ cup whole wheat flour

¾ cup brown sugar

¾ teaspoon ground cinnamon

¾ teaspoon sea salt

1/3 cup honey

¼ cup canola oil

2 tablespoons 100% maple syrup

1 mashed banana

1 egg, well beaten

1/3 cup chopped walnuts

¼ cup chocolate chips

 

Preheat oven to 350.  Lightly grease or butter a 9x13 inch baking dish.

 

In a large mixing bowl stir together the first five ingredients.  Make a well in the center and in the well put the remaining ingredients.  Starting in the center, gradually stir the wet and dry ingredients together (at some point you may want to use your hands).

 

Spread the batter evenly into the prepared baking dish.  Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

 

Upon cooling cut into squares.

 

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Mongolian Beef

Mongolian Beef

Ingredients:

    2 teaspoons vegetable oil
    1/2 teaspoon ginger, minced
    1 tablespoon garlic, chopped
    1/2 cup soy sauce
    1/2 cup water
    3/4 cup dark brown sugar
    vegetable oil, for frying (about 1 cup)
    1 lb flank steak
    1/4 cup cornstarch
    2 large green onions

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

2 Don't get the oil too hot.

3 Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

4 Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

5 Remove it from the heat.

6 Slice the flank steak against the grain into 1/4" thick bite-size slices.

7 Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

8 Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

9 Let the beef sit for about 10 minutes so that the cornstarch sticks.

10 As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

11 Heat the oil over medium heat until it's nice and hot, but not smoking.

12 Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.

13 You don't need a thorough cooking here since the beef is going to go back on the heat later.

14 Stir the meat around a little so that it cooks evenly.

15 After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

16 Put the pan back over the heat, dump the meat back into it and simmer for one minute.

17 Add the sauce, cook for one minute while stirring, then add all the green onions.

18 Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

19 Leave the excess sauce behind in the pan.

Read more: http://www.food.com/recipe/p-f-changs-mongolian-beef-66121#ixzz1NMs4akNb

Orecchiette with Slow Roasted Tomatoes & Artichokes

Orecchiette with Slow Roasted Tomatoes & Artichokes  

 

For the slow roasted tomatoes:
2 cups grape tomatoes
4 cloves garlic, unpeeled
Drizzle of olive oil
Salt and pepper

1 pound orecchiette pasta (I used whole wheat)
1 tablespoon olive oil
3 cloves garlic, chopped (I used the roasted garlic from the slow roasted tomatoes)
2 cups artichoke hearts
1/4 cup freshly chopped basil
Salt and pepper, to taste
Parmesan cheese, to garnish the pasta dish

1. First slow roast the tomatoes. Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper and set aside. Cut the tomatoes in half and place on the prepared baking sheet. Place the cloves of garlic on the baking sheet with the tomatoes. Drizzle tomatoes with olive oil and season with salt and pepper. Bake the tomatoes for about 3 hours, depending on their size.
2. Boil a large pot of salted water and cook the oreccchiette pasta until al dente, about 8-10 minutes.
3. While the pasta is cooking, make the sauce. In a medium skillet, heat the olive oil. Add the garlic and cook until tender. Stir in slow roasted tomatoes and artichoke hearts. Cook for about 5 minutes. Stir in freshly chopped basil and season with salt and pepper.
4. Carefully drain the pasta. Combine pasta and sauce in a large bowl. Garnish with Parmesan cheese and serve warm.

Serves 4-6

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Cinnamon Rolls

Cinnamon Rolls

1 cup warm water

2 ¼ teaspoon (1 package), yeast

2 cups flour

1 ½ tablespoons extra virgin olive oil

1 ½ tablespoons agave nectar

1 teaspoon sea salt

2 tablespoons butter, melted

1/3 cup brown sugar

1 ½ tablespoons ground cinnamon

Frosting:

1 cup powder sugar

2-3 tablespoons milk or rice milk

In a bowl dissolve the yeast into the warm water and set aside for 10 minutes (the mixture should become very foamy).

In a large mixing bowl stir together the yeast mixture with the flour, oil, agave nectar, and salt.  Knead the dough until all of the flour is incorporated into the dough.  Lift up the dough, place a dab of oil in the bowl, rub the oil around the bowl to lightly coat the bottom and sides, place the dough back into the bowl, then turn it over (to oil both sides).  Cover with plastic wrap and let rise for 1 hour.

On a floured surface roll out the dough into a big rectangle.  Spread the melted butter over the dough.  In a small bowl stir together the brown sugar and cinnamon then evenly sprinkle the mixture over the melted butter.  Placing your fingers on the long edge of the dough, roll it up to make a log.  Slice the log (using a sharp knife), into 1 inch slices.

Lightly butter the bottom and sides of a pie plate.  Arrange the dough slices into the pie plate with the swirl facing up.  Cover with plastic wrap again and let rise for another 45 minutes.

Preheat oven to 325.  Remove the plastic and bake the cinnamon rolls for 33-36 minutes or until golden brown.

While baking, whisk the powder sugar and milk together in a bowl.  As soon as the cinnamon rolls are out of the oven spread the frosting evenly over the rolls.

From here. 

Roasted Chile, Corn and Cheddar Pizza

Roasted Chile, Corn and Cheddar Pizza

Print this recipe!
Adapted from Cooking Light
2 poblano chiles
2 cups fresh corn kernels (about 4 ears)
1/2 cup chopped green onion
1 garlic clove, minced
1/2 cup milk
2 large egg whites
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup  shredded sharp cheddar cheese
1  recipe pizza dough store bought or homemade
2 tablespoons fat-free sour cream
2 tablespoons chopped fresh cilantro
Preheat broiler
Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally. Place in a heavy-duty zip-top plastic bag and seal. Let stand 10 minutes to allow the skins to separate. Peel and discard skins, seeds, and stems. Chop peppers.
Lower oven temperature to 425°. In a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, green onions, and garlic and sauté 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes more or until liquid almost evaporates. Cool slightly.
Meanwhile, place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese. Make sure the corn has cooled – you don’t want to scramble the eggs
Line a baking sheet with parchment paper. Unroll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle. Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture. Bake at 425° for 12 minutes or until set. Serve with sour cream; sprinkle with cilantro (optional).

Whole Wheat Bread

Whole Wheat Bread 
18 ounces or 4 cups        whole wheat flour for bread making (example – Bob’s Red Mill Organic Whole Wheat Flour)
1 ½ teaspoon                   sea salt or kosher 
1 ¼ cup                             water at room temperature 
1 ¼ teaspoon                   dry active yeast
¼ cup                                 water, approx 92^o
1 tablespoon                     whole wheat flour, from the total amount above                                   
Oil as needed for kneading. Olive is fine.  




_____________________________________________________________________________________________ 
First combine salt and flour in a bowl, using a whisk to distribute the salt. 

Then in a small bowl or cup, mix the yeast and 1 tablespoon of flour together with the warm water. Let this sit for 10 minutes. 

After the yeast mixture has sit for 10 minutes and has created bubbles, combine the water and the yeast mixture with the flour creating very sticky dough. Use your hands while mixing the ingredients to make sure they are well combined. Let the dough sit covered with a tea towel for 30 minutes.

After 30 minutes knead the dough, with some oil to prevent sticking, and shape it to a desired shape. I shaped mine into a long loaf, making sure any seams were place on the bottom. Place on a baking sheet or in a loaf pan. I used my stoneware baking sheet. 

Allow your newly shaped loaf rise for 1 hour to 1 ½ hours. Meanwhile preheat your oven to 425^o­. 

Slice the top of the loaf with a knife in a decorative manor. This prevents the crust from splitting open haphazardly. When you place the loaf into the oven, either spray the dough with water or add a few ice cubes to the bottom of your oven. I used ice cubes. Bake for 15 minutes. 

Lower the oven temperature to 375^o and bake for another 30 minutes. When the loaf is done, you should be able to tap the bottom and it will sound hollow. 

Slice, serve and enjoy.  

I would keep this bread in the fridge, because it is preservative free and may spoil quickly at room temperature.

From here.   

Crusty Whole Wheat Bread

From Jim Lahey, featured in Martha Stewart Living

• 2 1/4  cups unbleached bread flour
• 3/4 cup whole wheat flour
• 1 1/4 teaspoons salt
• 1/2 teaspoon active dry yeast
• 1 1/3 cups cool water (55°-65°)

Mix together the flours, salt and yeast in medium bowl. Add the water and mix well using a spoon or your hands till the dough is wet and sticky. Cover with plastic wrap and let sit at room temperature until dough doubles in volume and little bubbles rise to the surface, about 12-18 hours.
Transfer dough to floured surface, using spatula to scrape dough from bowl. Lightly flour your hands and fold edges of dough in toward the center, then shape into a loose round. Generously dust a clean towel with flour, wheat bran or corn meal and place the dough in the center, seam side down. Dust the top lightly. Fold the ends of the towel loosely over the top of the dough and let stand in a warm place till dough is almost doubled in volume, 1-2 hours. When ready, dough will not spring back when pressed.
After dough has risen for 30 minutes, preheat your oven to 475° with rack in lower third of oven. Heat a 3 1/2 quart ovenproof pot or dutch oven for 30 minutes or till dough is ready. Remove pot from oven, unfold towel and quickly invert dough into pot, seam side up. Cover and bake for 30 minutes. Uncover pot and bake till bread is dark brown, about 10-20 minutes. Carefully remove bread from pot and transfer to cooling rack to cool completely.

Pasta Shells with Pesto and Shrimp

Pasta Shells with Pesto and Shrimp
adapted from "Table for Two: French Recipes for Romantic Dining" by Marianne Paquin

Serves 2. Easily doubled or tripled.

4 large pasta shells, cooked and drained
6 ounces small shrimp, cooked, shelled and well-drained
2 Tablespoons pesto
2 Tablespoons olive oil
4-6 pitted black olives, chopped

Stir together the shrimp and pesto sauce. (If using frozen shrimp be sure they are thawed and well drained.)

Fill the pasta shells with the shrimp mixture.

Arrange the filled shells on two serving plates. Drizzle the olive oil on top and sprinkle with the chopped olives.


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Walnut Pesto

Walnut Pesto
from an old magazine clipping
 
¾ cup packed fresh basil leaves
¼ cup packed parsley sprigs
¼ cup walnut pieces
1 large clove garlic, coarsely chopped
3 tablespoons light olive oil
¼ teaspoon salt

1 lb bow tie or other pasta
¼ cup grated parmesan cheese
½ cup toasted walnut pieces
In the container of an electric blender or food processor, combine basil, parsley, untoasted walnut pieces, garlic, olive oil and salt. Blend or process until nearly smooth, turning on and off and scraping the sides of the container as needed.

Cook the pasta according to package directions. Drain.

Toss hot pasta with pesto sauce and Parmesan cheese. Top with toasted walnuts and more Parmesan cheese, if desired.

Or add shaved parmesan, toasted nuts, pitted olives, and sliced bell peppers to make a pasta salad that tastes great served warm or cold.

Serve and enjoy!

From here. 

Bavarian Pot Roast

Bavarian Pot Roast

Ingredients

• 1 (4 pound) boneless beef top round roast, halved
• 1 1/2 cups apple juice
• 1 (8 ounce) can tomato sauce
• 1 small onion, chopped
• 2 tablespoons white vinegar
• 1 tablespoon salt
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 cup cornstarch
• 1/2 cup water

Directions

1. In a Dutch oven coated with nonstick cooking spray, brown roast on all sides over medium-high heat; drain. transfer to a 5-qt. slow cooker. In a bowl, combine the juice, tomato sauce, onion, vinegar, salt, ginger and cinnamon; pour over roast. Cover and cook on high for 5-7 hours.
2. In a small bowl, combine cornstarch and water until smooth; stir into cooking juices until well combined. Cover and cook 1 hour longer or until the meat is tender and gravy begins to thicken. 

From here.  

 

Bavarian Pot Roast

Ingredients:

• 1 beef pot roast, about 3 to 4 pounds
• 1 tsp. vegetable oil
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. ground ginger
• 3 whole cloves
• 4 med. apples, cored and quartered (leave skin on)
• 1 sm. onion, sliced
• 1/2 c. apple juice or cider
• 3 tbsp. flour
• 3 tbsp. water

Preparation:

Trim all excess fat from roast. Lightly rub top of meat with vegetable oil. Sprinkle meat with the salt, pepper and ginger. Insert the whole cloves in meat. Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions. Pour in the apple juice. Cover and cook on a LOW for 9 to 12 hours, until tender. Remove the roast and apples to a warm platter when fully cooked. Turn the slow cooker to HIGH. Make a smooth paste with the flour and water and stir the paste into the liquid. Cover and cook until thickened. Pour gravy over roast when serving. Makes about 6 to 8 good sized servings. 

 

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Beaker's Vegetable Barley Soup

 Beaker's Vegetable Barley Soup

 Ingredients

• 2 quarts vegetable broth
• 1 cup uncooked barley
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 zucchini, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 1 onion, chopped
• 3 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce

Directions

1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

White Bean 'N' Barley Soup

Ingredients

• 1 1/2 cups dried Great Northern beans
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive or canola oil
• 4 cups vegetable or chicken broth
• 4 cups water
• 3 medium carrots, sliced
• 2 medium red bell peppers, diced
• 2 celery ribs, chopped
• 1/2 cup medium pearl barley
• 1/2 cup minced fresh parsley, divided
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 (28 ounce) can diced tomatoes, undrained

Directions

1. Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
2. Drain and rinse beans, discarding liquid. In a Dutch oven, saute onion and garlic in oil. Add the broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Add the tomatoes; heat through. Discard bay leaves. Sprinkle with remaining parsley. 

From here.

Creamy White Bean and Apple Chili

Creamy White Bean and Apple Chili

*Sara* From A Year of Crockpotting

--2 cans of white beans, drained and rinsed (I used white kidneys)
--1 onion, chopped
--2 apples, cut in tiny chunks, no need to peel
--3 cloves smashed and chopped garlic
--3 T butter. Yes, butter.
--2 tsp chili powder
--1/2 tsp ground thyme
--1 tsp cumin
--1/4 tsp salt
--1/4 tsp pepper
--3 cups chicken broth (unless you are vegetarian. then you should use vegetable broth. because the chicken would be wrong.)
--1/2 cup plain non fat yogurt
--1/2 cup shredded sharp cheddar cheese (optional)

Any crockpot over 4 quarts would work well with this dish.

Put the butter into the bottom of your crockpot. Dump in the drained and rinsed beans. Chop up the onion and the apple. Add the spices, and pour in the broth. Stir in the yogurt.

Cover and cook on low for 8 hours, or on high for 4-5. This is done when the onion has reached desired tenderness and the flavors have melded. Stir in the cheddar cheese before serving.

Polenta with Wild Mushroom Ragout

Polenta with Wild Mushroom Ragout posted by Missie, provided by FoodFit

Ingredients

1/4 teaspoon finely chopped garlic
1 cup skim milk
1 bay leaf
cayenne pepper to taste
1/4 cup cornmeal
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1 tablespoon olive oil, plus 0 1/2 teaspoon
1 tablespoon chopped shallots
2 cups sliced wild mushrooms (shiitake, oyster, chanterelles)
8 plum tomatoes, quartered and skinned
1 sprig fresh tarragon, or 1/4 teaspoon dried

Preparation

1. For the Polenta:
2. Heat the olive oil in a pot over low heat. Add the garlic and cook for 1 minute, keeping the heat low so the garlic doesn't burn.
3. Add the milk, bay leaf and cayenne pepper. Increase the heat and bring the milk to a boil.
4. Pour the cornmeal into the hot milk slowly, whisking constantly. After all the cornmeal has been added, cook 3 to 4 minutes more, stirring constantly.
5. Remove the pot from the heat and slowly stir in the grated cheese.
6. Season with salt and pepper to taste.
7. For the Wild Mushroom Ragout:
8. Heat the oil in a skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes.
9. Turn the heat to medium-high, add the mushrooms and saute 2 minutes more.
10. Add the tomatoes, tarragon, salt and pepper. Heat and simmer for about 5 minutes. If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.
11. Adjust the salt and pepper to taste. (This can be made ahead and kept in the refrigerator for up to 2 days.)
12. To serve, place a portion of polenta on a warm plate and spoon on the mushroom ragou

Cheesy Beans and Rice

Cheesy Beans and Rice 
LBsMom via Allrecipes.com / Submitted by: Linda Rindels
 

1 cup uncooked brown rice
1 (16 ounce) can kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 (14.5 ounce) can diced  tomatoes and green chilies, undrained (I use 2 8-oz cans of tomato sauce instead)
2 teaspoons chili powder
1/4 teaspoon salt
1 1/4 cups shredded reduced-fat Cheddar cheese, divided 

Cook rice according to package directions. Transfer to a bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat. 

In a 2-qt. baking dish coated with nonstick cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice mixture and tomato mixture.  

Cover and bake at 350 degrees F for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Pasta Fagioli

Pasta Fagioli (Pasta and Beans)
Gina's Weight Watcher Recipes

• 1 tbs olive oil
• 1/2 onion
• 3 cloves garlic, chopped
• 1 celery stalk, chopped
• 1 carrot, finely chopped
  
• 1 15 oz can cannellini beans
• 15 oz can tomato sauce or crushed tomatoes
  
• 1 large bay leaf
• 1 tbsp basil
• 1 tbsp parsley
• 1 tsp oregano
• 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
• 2 cups water
  
• salt and pepper to taste
• 1-1/2 cups (6 oz) dry Ditalini pasta or other small pasta
• Grated Parmigiano or Romano (optional)

In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the can of beans with one can water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese (extra pts).

From here.

Arepas With Cheese and Corn

1 cup yellow cornmeal, finely ground
1/2 teaspoon salt
1/2 cup grated Cheddar or Monterey Jack cheese
1 cup milk
2 tablespoons butter, more for serving, optional
1/2 cup fresh sweet corn kernels, or frozen kernels, thawed
1/4 cup chopped scallion
1/4 cup chopped fresh cilantro
1 small serrano or jalapeño chili, seeded and minced, optional
3 tablespoons corn, canola, grapeseed or other neutral oil
Cooked black beans or vegetables or sour cream for stuffing, optional.


1. Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chili if using.

2. Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)

3. Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.

Yield: 8 to 12 arepas.

From here.

Winter Pasta

I used penne here, but you can substitute whatever pasta you like. Spinach can be substituted for the kale if you like as well.

4 cloves of garlic, peeled
4 small shallots, peeled
1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well
1/3 cup / 80 ml extra virgin olive oil
1/3 cup / 2 oz goat cheese, plus more for topping
2 tablespoons + hot pasta water
fine grain sea salt & freshly ground black pepper
fresh lemon juice - optional
12 oz / 340 g dried penne pasta
fresh thyme - and thyme flowers

Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don't overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you're happy with it the sauce. Set aside.
Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.

Serves 4-6.


Prep time: 10 min - Cook time: 10 min

From here. 

Aloha Chicken

Aloha Chicken
Submitted by: TigMode

4 boneless skinless chicken breast halves (1lb)
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
2 cans (8oz) unsweetened pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon light teriyaki sauce or light soy sauce
1/8 teaspoon pepper
Hot cooked rice

Flatten chicken to 1/4 inch thickness. Place flour in a resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 mins on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (discard remaining juice) In a small bowl combine cornstarch, and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice (Makes 4 servings)

Spicy Shrimp with Fettuccine

Spicy Shrimp with Fettuccine
~~rls2007 via Cooking Light ~~

Ingredients

• 8  ounces  uncooked fettuccine
• 1  tablespoon  olive oil
• 1/2  teaspoon  crushed red pepper
• 4  garlic cloves, minced
• 1  pound  large shrimp, peeled and deveined
• 2  cups  chopped plum tomato (about 5)
• 2  tablespoons  reduced-fat sour cream
• 1  tablespoon  tomato paste
• 1  teaspoon  dried basil
• 1/2  teaspoon  kosher salt
• 1/4  cup  freshly grated Parmesan cheese

Preparation

Cook pasta according to the package directions, omitting salt and fat. Drain.
Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.
Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.

Ham and Penne Milano

Ham and Penne Milano
TOH simple & delicious

Ingredients

• 1 package (16 ounces) penne pasta
• 2-2/3 cups frozen broccoli florets
• 2 garlic cloves, minced
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/4 cup 2% milk
• 1-1/2 pounds boneless fully cooked ham, julienned
• 1 jar (7-1/2 ounces) roasted sweet red peppers, drained and julienned
• 2/3 cup grated Parmesan cheese
• 1/2 cup chopped walnuts
• 1 teaspoon pepper

Directions

• In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
• Meanwhile, in a large skillet, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add chicken broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the ham, red peppers, cheese, walnuts and pepper.
• Drain pasta and broccoli. Add ham mixture; toss to coat. Yield: 8 servings.

Italian Meatball Burgers

Italian Meatball Burgers


Amy - amylz

8 ounces sweet turkey Italian sausage
1 teaspoon dried oregano
1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon fennel seeds, crushed
1/8 teaspoon garlic powder

1 pound ground sirloin

Cooking spray

2 ounces fresh mozzarella cheese, thinly sliced
6 (2-ounce)
Italian bread rolls, split

3/4 cup fat-free tomato-basil pasta sauce



Prepare grill.


Remove casings from sausage. Combine sausage, oregano, basil, salt, fennel seeds, garlic powder, and ground sirloin. Divide beef mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
  Place patties on a grill rack coated with cooking spray; grill 5 minutes. Turn patties over; grill 2 minutes.

Divide fresh mozzarella cheese evenly over patties, and grill an additional 5 minutes or until a thermometer registers 165°.

Remove from grill; let stand 5 minutes.


Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 2 tablespoons sauce and top half of roll. 


Yield:  6 servings (serving size: 1 burger)
Cooking Light, AUGUST 2007

Roast Beef Perfection

Roast Beef Perfection
~*~Sandy~*~

1 Standing Rib Roast, any size

Start at 3:00 pm. Preheat oven to 375°. Place roast in oven and cook for 1 hour.

Turn oven off. Keep oven door closed!

45 minutes before serving, turn the oven to 300°. Internal temperature should be about 130º to 135º for medium rare.

This roast beef will be juicy, medium-rare and perfect every time.

Sandy's Note: the temperatures given are for sea level. Increase each temperature by 25º for high altitude cooking. Smaller roasts might need less time, use a meat thermometer to be sure.

Sandy's Note: This recipe is very vague, but quite foolproof. Starting at 3:00 pm, expect to eat by about 6:00 pm. Remove the roast from the refrigerator at least an hour before cooking. This is a key point, because you don't want the roast to be ice cold when it goes in the oven.
Marina's Note: before putting in oven, season with salt and pepper.
Horseradish Sauce
Bon Appetit
OP Marina

  3/4    cup      sour cream                        
  1/4    cup      prepared horseradish              
  3    tablespoon      chives; chopped
  2    teaspoon      fresh lemon juice     
Whisk all ingredients to blend in small bowl. Season to taste with salt and pepper.  Can be made 2 days ahead. Cover and chill.  Serve with prime rib. Makes about 1 cup.

Thai Shrimp and Quinoa Curry

Thai Shrimp and Quinoa Curry angelsgirl2002

Prep Time:20 min
Start to Finish:55 min
makes:4 Servings

1 pound fresh or frozen large shrimp
1 cup dry quinoa or whole wheat couscous*
1 teaspoon olive oil
1 cup chopped onion
1 tablespoon grated fresh ginger
½ teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
6 ounces frozen snap peas, thawed, trimmed, and halved lengthwise (2 cups)
¼ cup orange juice
3 tablespoons unsweetened light coconut milk
¼ teaspoon salt
½ cup snipped fresh cilantro

Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan, bring 1 1/2 cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all of the water is absorbed, remove quinoa from heat and let stand for 5 minutes.

In a large nonstick skillet, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.

Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.

*To cook couscous: In a medium saucepan, bring 1 1/2 cups water to boiling. Stir in couscous; cover and remove from heat. Let stand for 5 minutes.

CHIPOTLE MEATLOAF

CHIPOTLE MEATLOAF
Adapted from the Parish Café, Boston (via the Boston Globe, January 2006), this meatloaf can be a little bit spicy -- or a little bit more spicy. Serves 4-6.

Olive oil (for the pan)
1 lb 93% lean ground sirloin
1 lb 80% lean ground beef
1/3 cup ketchup
1 egg
1-1/2 tsp each kosher salt and ground black pepper
3/4 cup dry bread crumbs
1 Tbsp canned chipotle peppers in adobo, chopped
1 clove garlic, chopped
2 Tbsp shredded romano cheese

Preheat oven to 375°F. Lightly oil a 9x5x3 inch loaf pan.

In a bowl, combine all ingredients. Mix together lightly with your impeccably clean hands. Press mixture into the loaf pan and cover with foil. Set the loaf on a rimmed baking sheet. Bake for 45 minutes. Remove foil, and continue baking for 10 minutes, or until browned.

MEXICAN BEEF STEW OVER CHIPOTLE SWEET POTATO MASHERS

~MEXICAN BEEF STEW OVER CHIPOTLE SWEET POTATO MASHERS~
This is fabulous and perfect for our cold winter days and nights!

Ingredients for the Mexican Beef Stew:
2 pounds beef for stew, cut into 1 to 1 1/2-inch pieces
1/3 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1 tablespoon ground ancho chile pepper
1 to 2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups frozen mixed red, yellow and green bell pepper blend
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/2 cups ready-to-serve beef broth
1 teaspoon minced chipotle pepper in adobo sauce
1 teaspoon adobo sauce from chipotle peppers

Ingredients for the Chipotle Sweet Potatoes:
2 pounds sweet potatoes, peeled, cut into 1-1/2 to 2-inch pieces
1 to 2 tablespoons butter (optional)
1 teaspoon minced chipotle pepper in adobo sauce*
1 teaspoon adobo sauce from chipotle peppers
1/2 teaspoon salt
1/2 teaspoon ground ancho chile pepper

Directions for the Mexican Beef Stew:
1. Combine flour, cocoa powder and ancho chile pepper in large bowl.

2. Add beef and toss to coat evenly with flour mixture. Remove beef; reserve any excess flour mixture.

3. Heat 1 tablespoon butter in stockpot over medium heat until hot.

4. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding remaining 1 tablespoon butter if needed.

5. Remove beef from stockpot; season with salt and black pepper.

6. Add bell peppers; cook and stir 3 minutes.

7. Stir in tomatoes, broth, chipotle pepper, adobo sauce and reserved flour mixture.

8. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 to 2 1/4 hours or until beef is fork-tender.

Meanwhile prepare the Chipotle Sweet Potatoes:
1. Place sweet potatoes in large saucepan; cover with water. Bring to a boil; cook 12 to 15 minutes or until tender. Drain, reserving 1/4 cup cooking liquid.

2. Return potatoes and reserved cooking liquid to saucepan; add butter, if desired, chipotle pepper, adobo sauce, salt and ancho chile pepper.

3. Mash potatoes until just blended and slightly chunky.

4. Serve stew over sweet potatoes.

Note: *For less heat, remove seeds from chipotle peppers. Also, for the Adobo sauce you can buy your own or make the recipe I provided for you.
Makes 6 servings.

!!! Good Luck & Happy Cooking !!!

No source....

Butternut Squash Gnocchi with Brown Butter Sauce

Butternut Squash Gnocchi with Brown Butter Sauce
KristanVH (courtesy of www.howsweeteats.com)

~ 1/2 butternut squash, chopped
~ 1 1/2 cups flour

2 tablepoons olive oil

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon
1/8 teaspoon salt

sprinkling of pepper

1/4 cup butter

1/2 cup parmesan cheese  

Preheat oven to 400.

Chop butternut squash into bite size pieces. Toss with olive oil, salt, pepper, cinnamon and nutmeg. Roast at 400 degrees for 30 minutes.

Once roasted squash has cooled, mash with a fork or puree in a food processor. You want about 1 cup of squash.

Begin gradually adding flour and mix with your hands to create a dough. If it is too sticky, add more flour. Do not add too much at one time.

Bring water to a boil in a large pot.

Roll dough into thin strips and cut inch-long pieces from the strip.  Place in boiling water and let cook for 3-4 minutes, or just until gnocchi floats. Drain pasta.

Heat a small saucepan on medium heat. Add butter and continue to stir and swirl so butter down not burn. Watch closely. Cook for about 3 minutes, or until butter is lightly browned and bubbly.

Pour brown butter over gnocchi and sprinkle with Parmesan cheese.

Sweet and Sour Chicken

Sweet and Sour Chicken

4Kowboys

 Ingredients

6 Boneless skinless chicken breasts, cubed

1 Large can pineapple and juice

1 Small green pepper chopped

1/3 c. Ketchup

1/4 c. Brown sugar

1/4 c. Margarine or butter

1/4 c. Apple cider vinegar

 2 t Cornstarch

1/2 tsp. Ginger

2 tsp. Honey

1 tsp. Salt

1 tsp. Chili powder

1 tsp. Soy sauce

 1/2 tsp. Worchestershire sauce

Preparation

Combine all ingredients in crockpot. Add Chicken. Cook on high 4hr.s or on low 8hr.s

Cook's Notes

*Serve over Brown Rice (or fried rice

Hearty Lentil Soup

Cook's Illustrated Hearty Lentil Soup Recipe
(4kowboys)

From the Cook's Illustrated website: Lentils du Puy, sometimes called French green lentils, are our first choice for this recipe, but brown, black, or regular green lentils are fine, too. Note that cooking times will vary depending on the type of lentils used. Lentils lose flavor with age, and because most packaged lentils do not have expiration dates, try to buy them from a store that specializes in natural foods and grains. Before use, rinse and then carefully sort through the lentils to remove small stones and pebbles. The soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley.


1½ hours
20 min prep



SERVES 4 -6 , 2 quarts



3 slices bacon, cut into 1/4-inch pieces (about 3 ounces)

1 large onion, chopped fine (about 1 1/2 cups)

2 medium carrots, peeled and chopped medium (about 1 cup)

3 medium garlic cloves, minced (about 1 tablespoon)

1 (14 1/2 ounce) can diced tomatoes, drained

1 bay leaf

1 teaspoon minced fresh thyme leave

1 cup lentils, rinsed and picked over (7 ounces)

1 teaspoon table salt

ground black pepper

1/2 cup dry white wine

4 1/2 cups low sodium chicken broth

1 1/2 cups water

1 1/2 teaspoons balsamic vinegar

3 tablespoons minced fresh parsley leaves

Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes.

Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds.

Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes.

Uncover, increase heat to high, add wine, and bring to simmer.

Add chicken broth and water; bring to boil, cover partially, and reduce heat to low.

Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.

Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes.

Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley

Southwest Pasta Salad

http://www.ourbestbites.com/2011/01/southwest-pasta-salad/

Southwest Pasta Salad
Recipe by Our Best Bites

1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (this is fantastic)
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro


To prepare dressing place Boil pasta in salted water until cooked.  While it’s cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn),  and chicken if desired.  Toss with dressing.  Taste, and add additional salt and pepper to taste.  For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.

Makes about 4-6 dinner sized servings or 10-12 side servings

Brooke's Best Bombshell Brownies

Brooke's Best Bombshell Brownies from Allrecipes.com

Ingredients

• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Ham & Cheese Bowties

Ham & Cheese Bowties (allrecipes.com)
Ingredients

8 ounces farfalle (bow tie) pasta
1/4 cup butter
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1/2 teaspoon prepared mustard
2 1/2 cups shredded Colby cheese
4 ounces cooked ham, julienned
1/4 cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in pasta and ham.
Pour into a 2 quart baking dish. Sprinkle with Parmesan.
Bake 20 to 25 minutes, until bubbly and golden.

Mustard Herb Vinaigrette

Mustard Herb Vinaigrette
Shannon aka snoelles

3 garlic cloves, peeled and minced
¼ C white wine vinegar
2 T Dijon mustard
1 T chopped fresh parsley
1 t dried thyme
1 t sugar
Salt and pepper
2/3 C olive oil

Combine ingredients and serve.

Slow Cooker Ham & Split Pea Soup

Slow Cooker Ham & Split Pea Soup

from Food.com

1 (16 ounce) package dried split peas, rinsed
2 cups ham, diced or 1 ham bone (meaty) or 2 ham hocks
1 cup carrot, diced
1/2 cup onion, chopped
1 cup celery, chopped
2 garlic cloves, minced
1 bay leaf
2 teaspoons parsley flakes
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
salt, to taste (may not need any)
1/2 teaspoon pepper
1 1/2 quarts hot water

1.  Layer ingredients in slow cooker in the order listed.  Pour in water. Do not stir!

2.  Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.  Remove bones and bay leaf.  Serve!

From here.  

Baked Chicken-Bacon Alfredo Penne

Baked Chicken-Bacon Alfredo Penne

from Our Best Bites

8 oz. penne or bowtie pasta (I used mezze penne, which is smaller)

1 recipe Guiltless Alfredo Sauce (recipe below)

2 chicken breasts, grilled and chopped (about 2 cups chopped chicken, give or take a bit)

5-6 slices cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 cup chopped green onions or fresh chives
1 cup shredded mozzarella cheese, divided
Salt and pepper, to taste

1.  Preheat oven to 350.  Prepare pasta according to package directions.

2.  While pasta is cooking, prepare Guiltless Alfredo sauce in a large, non-stick skillet. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

3.  Transfer mixture to an 8×8″ or 9x9" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

*This can be made ahead and either refrigerated or frozen until you’re ready to serve it. If you don’t plan on baking it immediately, cover tightly with plastic wrap and aluminum foil (if not freezing it, you don't need the plastic wrap). If you cook it from the refrigerator, preheat oven to 400 and bake for 45 minutes or until cheese is melted and bubbly and the pasta is heated through (covered with foil). If you’re cooking it from the freezer, bake at 400 for about 90 minutes (remove plastic wrap but leave foil on).  You may need to remove the foil the last few minutes of baking to help it cook through and brown the cheese on top, if desired.

Guiltless Alfredo Sauce Recipe
from Our Best Bites

2 cups low-fat milk (I used 1% with great results)
1/3 cup (3 oz) low fat cream cheese (Neufchatel)
2 tablespoons flour
1/2-1 teaspoon salt (I used only 1/2 tsp- add more to taste.  Remember Parm is salty)
1 tablespoon butter
3 garlic cloves
1 cup grated Parmesan cheese

1.  Toss the milk, cream cheese, flour, and salt in a blender.  Process until smooth and set aside. 

2.  In a non-stick sauce pan, melt butter on med-high heat and add garlic.  Let the garlic saute for about 30 seconds; you don’t want to burn it.  Then, add milk and cream cheese mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more- do not let it boil. It should be much thicker now. 

3.  When it's nice and thick, remove the pan from the heat.  Stir in the Parmesan cheese, and then cover the pan.  Let stand for at least 10 minutes before using (unless you are using it as another part of a recipe).  It will continue to thicken upon standing.  

From here. 

Mexican Rice

Fry one cup of jasmine rice in enough vegetable oil to just cover the bottom of a 8/9in skillet.  Stir rice with a fork to keep from burning until rice is mostly white.

Add 1/2 of an 8oz can of tomato sauce. Stir with fork slowly to cover all the rice with the sauce-continue to stir for about 1 min.

Add 1 cup of cold water. GENTLY stir the rice to break up any clumps. Do not stir the rice again after this.

Add onion powder and garlic powder (we do it by eye without actual measuring but we sprinkle enough over the entire area of the pan - maybe 1 tbsp each).

Add one KNORR chicken bouillon cube (we scrape the cube  with a fork and break into small pieces no one likes a lump of cube in their rice).

Bring to boil then cover and turn heat down to simmer. Cook at least 20 min. Do not uncover at all during the cooking time. At 20min uncover to check rice. If there’s still too much moisture cover and let simmer another 5-10min.

To make fried white rice just leave out the tomato sauce.

To make a larger qty of rice use 2 cups rice with 2 cups water and the whole 8oz can of tomato sauce. Add 10min to cooking time.

Cubed Seasoned Baked Potatoes

Cubed Seasoned Baked Potatoes

Ingredients:

6-8 medium potatoes, peeled and cubed

2 teaspoons butter

½ cup heavy cream, sour cream or half & half

1 teaspoon cracked coarse black pepper

1 teaspoon onion powder

½ teaspoon salt

8 ounces cheddar cheese, divided

Directions:

Preheat oven to 350 degrees.  Peel and cube potatoes and cook on top of stove till done, but still slightly firm (like what you would do for potato salad).  In a heat-proof casserole dish, place cooked potatoes, butter, cream, pepper, onion powder, salt and 4 ounces of cheese; toss to mix.  Top with remaining 4 ounces of cheese.  Bake uncovered for 30 minutes or until cheese starts to get crispy around the edge of dish.

Carrot Cake Pancakes

Carrot Cake Pancakes

Ingredients

    •    5 3/5 ounces all-purpose flour (about 1 1/4 cups)
    •    1/4 cup chopped walnuts, toasted
    •    2 teaspoons baking powder
    •    1 teaspoon ground cinnamon
    •    1/4 teaspoon salt
    •    1/8 teaspoon freshly ground nutmeg
    •    Dash of ground cloves
    •    Dash of ground ginger
    •    1/4 cup brown sugar
    •    3/4 cup low-fat buttermilk
    •    1 tablespoon canola oil
    •    1 1/2 teaspoons vanilla extract
    •    2 large eggs, lightly beaten
    •    2 cups finely grated carrot (about 1 pound)
    •    Cooking spray
    •    3 tablespoons butter, softened
    •    2 tablespoons honey

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

From here.

Heather's Mexican Pizza

Heather's Mexican Pizza

This is a very filling recipe. It fed our family of four with enough leftovers for another meal.

INGREDIENTS
1 pound ground beef
1 small onion, diced
1 clove garlic, minced
1 packet taco seasoning (or 3 tablespoons homemade mix)
1/2 teaspoon salt
1/2 cup water
1 (16 ounce) can refried beans
8 (10 inch) flour tortillas
1 cup salsa
2 cups shredded, Mexican blend cheese
1/2 cup sour cream (optional)

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Coat 4 pie tins with non-stick cooking spray.

2. In a skillet over medium heat, cook beef, onion and garlic until beef is evenly browned and onion is tender. Drain. Season the meat with taco seasoning and salt. Stir in water, and simmer until thickened.

3. Lay one tortilla in each pie tin, and cover with a layer of refried beans. Spread a fourth of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.

4. Remove the tins from the oven, and let cool slightly. Spread each top tortilla with 1/4 cup of the salsa. Cover each pizza with 1/2 cup of shredded cheese.

5. Return the pizzas to the oven, and bake for 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces. Garnish with sour cream if desired.

From here.

Risotto Primavera

Risotto Primavera

Ingredients:

5 cans Low Sodium Chicken Broth
2 Tablespoons Olive Oil
2 Tablespoons Butter
½ whole Large Yellow Onion Finely Diced
3 whole Carrots, Peeled And Finely Diced
½ cups Cauliflower Pieces
½ cups Broccoli Pieces
1 whole Yellow Squash, Finely Diced
½ teaspoons Kosher Salt
1 Tablespoon Olive Oil (additional)
1 Tablespoon Butter (additional)
1-½ cup Arborio Rice
1-½ cup Dry White Wine
1-½ teaspoon Kosher Salt (additional), More To Taste
4 whole Green Onions, Thinly Sliced
½ cups Frozen Peas
4 ounces, weight Goat Cheese
½ cups Grated Parmesan Cheese

Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces

Preparation Instructions

Pour chicken broth into a small saucepan. Heat to a simmer.

In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. Add diced onions and diced carrots. Stir and cook for a minute or two. Add cauliflower and cook for a minute. Add broccoli and cook for 30 seconds. Add squash and cook for 30 seconds. Sprinkle in salt and stir. Remove from pan and put on a plate. Set aside.

Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Add green onions and peas, stirring to combine. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it.

Check salt content and add more salt if necessary.

Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.

From here.

Tagliatelle with Prosciutto and Orange

Tagliatelle with Prosciutto and Orange


Ingredients

Kosher salt
12 oz. egg tagliatelle or fettuccine (preferably fresh)
2 Tbsp. (1/4 stick) unsalted butter
2 oz. thinly sliced prosciutto, torn into 1" pieces
Zest and juice of 1 orange
1/2 cup heavy whipping cream
Freshly ground black pepper
1/4 cup finely grated Parmesan

Preparation

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.
Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls.

Umami Butter

Umami Butter
Recipe source: own creation
Prep time: ~10 min.
.
Ingredients (yields ~300 g butter):
*250 g soft butter, unsalted
*~10 g fresh herbs (basil, parsley, thyme, chives)
*2 garlic cloves
*~20 g freshly grated parmesan
*zest of 1/2 an organic lemon
*~10 g anchovies (in oil)
*~10 g dried tomatoes (the softer kind)
*~10 g Kalamata olives (pits removed)
*1 tbsp tomato paste
*1 tbsp olive oil
*freshly ground black pepper
*freshly ground dried chili, optional/to taste

1 Make sure the butter has room temperature and is really soft. The shortcut I use,  if it is not: Cut the butter into small cubes and beat with your KitchenAid/flat beater until really soft and creamy - this may take some minutes. (more tips on how to soften butter from the kitchn )

2 Prepare and measure the ingredients: Wash, pad dry and finely chop the herbs, peel and finely chop the garliccloves, grate parmesan and lemon rind and finely chop anchovies, dried tomatoes and olives. Cream everything into the butter, add the tomato paste, the olive oil, some ground black pepper and chili and season to taste (no need to use salt!).

3 Fill into ramekins and chill. Or use right away, slather generously on thick slices of bread and toast in the oven until golden brown and crisp (takes very few minutes under the broiler, 180-200°C/355-390°F). Or chill until firm enough to form into a roll, then wrap into parchment paper or foil and chill (great for BBQs). Keeps in the fridge for at least 2 weeks.

From here.

Peanut Butter Popcorn

Peanut Butter Popcorn

Recipe Adapted (barely) from The Kitchn


Ingredients:

1/4 cup popcorn kernels
Vegetable oil
Fine salt
1/2 cup honey
1/2 cup sugar
1/2 cup peanut butter (should be free of added sugar)
1/2 teaspoon vanilla

Place a clean paper towel in a large bowl.  Heat a large heavy pan over medium heat and film the bottom with vegetable oil. Add the popcorn, shake to distribute, then put a lid on the pan. Leave a small crack for steam to escape. When the popcorn starts popping, shake vigorously to make sure the kernels pop evenly. When the popping slows, take the pan off the heat.

Pour the popcorn into bowl to cool, being careful to leave any unpopped kernels in the pan. Lightly salt the popcorn to taste.

In the same pan, mix the honey and sugar and bring to a boil. Let it simmer for a couple minutes or until slightly darker in color, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla.

Immediately pour the peanut butter caramel over the popcorn and stir  until completely coated. Transfer to parchment lined baking sheet and spread evenly and using your hands (carefully) break apart the popcorn.  This way there are individual kernels.  Let sit for 5 minutes to set and then serve!

From here.

Zesty Lime Shrimp and Avocado Salad

Zesty Lime Shrimp and Avocado Salad

1 lb jumbo cooked shrimp, peeled and deveined, chopped*
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Makes 3 1/2 cups.

*Weight after shrimp has been peeled.

From here.