Pheasant can be difficult to cook, but this recipe allows for a tender, delicious, and easy way to cook a tricky bird. It also is rustic and pairs excellently with the quinoa side.
Christmas Pheasant
2 pheasants, cut-up
1/2 teaspoon dried thyme
black pepper
salt
1 large potato, chopped into large pieces
1/2 onion, chopped
5 cloves garlic, finely chopped
5 whole garlic cloves, smashed
1/2 green bell pepper, chopped into large pieces
1/4 cup flat-leaf parsley, chopped
1/2 teaspoon red pepper flakes
1/2 cup water
8 tablespoons extra-virgin olive oil
In a large stock pot, saute whole crushed garlic cloves in 4 tablespoons olive oil with pheasant. Flip quickly, so that only the outside is seared. When both sides of the bird have been seared for all pieces, fill the pot with water so that the pheasant is covered. Allow to boil over medium-low heat for about 45 minutes to 1 hour, or until the pheasant is tender.
Meanwhile, saute potatoes in 2 tablespoons olive oil for 2 minutes over medium-high heat. Then, lower heat to medium, add onions and parsley, and continue to saute until the potatoes are cooked. Halfway through, add salt, black pepper, thyme, chopped garlic, and bell pepper. Remove from pan.
Place pheasant into a large plate. Allow to cool, then begin to remove the meat from the bones (both dark and white). Then, add to the frying pan from above, and add the remaining olive oil, and saute the meat until an aroma develops. Next, add the vegetables, and 1/2 cup of water. This will tenderize the meat. When the water has evaporated, it is ready to be served.
For the quinoa:
1.5 cup dry qunioa
1/2 cup grated pecorino romano cheese
1/8 cup juice of fresh-squeezed lemon
1 tablespoon lemon zest
3 cups water
salt
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil
1/4 cup chopped parsley
Combine water and quinoa, and bring to a boil. Cook until the water has evaporated. Then, in a frying pan, saute garlic in olive oil, then add quinoa. Allow to cool for 4 minutes in serving pan, then add cheese, lemon zest, and lemon juice. Stir.
Friday, December 25, 2009
Wednesday, November 25, 2009
Pumpkin Lasagna
This dish makes a great Thanksgiving side dish with the holidy's favorite vegetable, pumpkin. It's warm and comforting when the weather starts to get cold, too! Happy Thanksgiving!
Pumpkin Lasagna
1 pie pumpkin, pureed with seeds removed
5 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, plus extra for drizzling on top of lasagna
1 pint heavy cream
1 box no-boil lasagna (I prefer Barilla)
1/4 cup flat-leaf parsley
salt and black pepper
2 cups parmesan cheese, grated
3 cups mozzarella cheese, shredded
1 egg
1/2 cup breadcrumbs
Normally, this recipe takes me two lasagna pans, depending on the size of the pasta and the pan.
Preheat oven to 350 degrees.
In a saucepan, saute garlic in olive oil until tender. Next, add the pumpkin puree and allow to become evenly heated. Then, add heavy cream, and continuously stir or cover (allow steam to be released) for 20 minutes. Use caution: The mixture may splatter. Then, allow to cool for 10 minutes and add beated egg to the mixture and stir in until evenly incorporated. In lasagna pans, spread mixture to the bottom of pan(s). Then, layer lasagna, top with mixture, then parmesan and mozzarella cheese. Continue to layer this way until you reach 3 layers in each pan. At the top of the dish, spread breadcrumbs evenly and drizzle with olive oil. Cover pans with aluminum foil and bake for 35-40 minutes. Then, remove the foil and allow to bake for 10 more minutes until the cheese on top is browned and bubbling.
Allow to cool, then serve.
Serves approximately 10.
Pumpkin Lasagna
1 pie pumpkin, pureed with seeds removed
5 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, plus extra for drizzling on top of lasagna
1 pint heavy cream
1 box no-boil lasagna (I prefer Barilla)
1/4 cup flat-leaf parsley
salt and black pepper
2 cups parmesan cheese, grated
3 cups mozzarella cheese, shredded
1 egg
1/2 cup breadcrumbs
Normally, this recipe takes me two lasagna pans, depending on the size of the pasta and the pan.
Preheat oven to 350 degrees.
In a saucepan, saute garlic in olive oil until tender. Next, add the pumpkin puree and allow to become evenly heated. Then, add heavy cream, and continuously stir or cover (allow steam to be released) for 20 minutes. Use caution: The mixture may splatter. Then, allow to cool for 10 minutes and add beated egg to the mixture and stir in until evenly incorporated. In lasagna pans, spread mixture to the bottom of pan(s). Then, layer lasagna, top with mixture, then parmesan and mozzarella cheese. Continue to layer this way until you reach 3 layers in each pan. At the top of the dish, spread breadcrumbs evenly and drizzle with olive oil. Cover pans with aluminum foil and bake for 35-40 minutes. Then, remove the foil and allow to bake for 10 more minutes until the cheese on top is browned and bubbling.
Allow to cool, then serve.
Serves approximately 10.
Monday, October 19, 2009
Ricotta Mushroom Spaghetti
Ricotta Mushroom Spaghetti
8 oz. mushrooms sliced
7 oz. light ricotta cheese
1/2 pound whole-grain spaghetti
salt
4 cloves garlic
2 tablespoons extra-virgin olive oil
Cook spaghetti until al dente.
Meanwhile, in a saute pan, cook garlic and mushrooms in olive oil. Add salt. This will allow water to be released from the mushrooms which will be part of the sauce. Then, when the mushrooms are cooked and water has been released, add the ricotta cheese. Stir until the ricotta is thinner in consistency (which occurs when it is evenly heated). Finally, toss sauce with spaghetti.
Serves approximately 3.
8 oz. mushrooms sliced
7 oz. light ricotta cheese
1/2 pound whole-grain spaghetti
salt
4 cloves garlic
2 tablespoons extra-virgin olive oil
Cook spaghetti until al dente.
Meanwhile, in a saute pan, cook garlic and mushrooms in olive oil. Add salt. This will allow water to be released from the mushrooms which will be part of the sauce. Then, when the mushrooms are cooked and water has been released, add the ricotta cheese. Stir until the ricotta is thinner in consistency (which occurs when it is evenly heated). Finally, toss sauce with spaghetti.
Serves approximately 3.
Sunday, October 11, 2009
Fried Green Tomatoes
You can typically find green tomatoes only in the summer and fall during the tomato growing season. This recipe is a great way to enjoy the last of the season!
Fried Green Tomatoes
2 green tomatoes, sliced 1/2 inch thin
1/2 cup extra-virgin olive oil
1 cup breadcrumbs seasoned with salt, paprika, and black pepper
1/2 cup grated parmesan cheese
1 beaten egg
In a frying pan, heat the olive oil. Meanwhile, dip the tomato slices into egg, then breadcrumbs, and finally, grated cheese. Place into frying pan, in batches if necessary, flipping when the side facing the pan surface is finished. Remove when they are golden brown on both sides (careful not to burn).
Serves approximately 2.
Fried Green Tomatoes
2 green tomatoes, sliced 1/2 inch thin
1/2 cup extra-virgin olive oil
1 cup breadcrumbs seasoned with salt, paprika, and black pepper
1/2 cup grated parmesan cheese
1 beaten egg
In a frying pan, heat the olive oil. Meanwhile, dip the tomato slices into egg, then breadcrumbs, and finally, grated cheese. Place into frying pan, in batches if necessary, flipping when the side facing the pan surface is finished. Remove when they are golden brown on both sides (careful not to burn).
Serves approximately 2.
Monday, September 21, 2009
Barley and Eggs
Barley and Eggs
2 cups of vegetable juice
1/2 cup pearled barley
4 eggs
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
4 cloves garlic, chopped
1/2 onion, chopped
1 bay leaf
1 teaspoon dried thyme
1/4 cup shredded parmesan cheese
Saute onions in olive oil with red pepper flakes in a large frying pan. Then, add garlic, and allow to simmer for 1 minute. Then, add vegetable juice, bay leaf, thyme, and barley. Allow to heat over medium heat, then crack 4 eggs evenly in the frying pan. When the eggs are to your desired level of doneness (the vegetable juice should have thickened), add parmesan cheese to top and allow to melt. Allow to sit for 3 minutes, then serve.
Serves 2.
2 cups of vegetable juice
1/2 cup pearled barley
4 eggs
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
4 cloves garlic, chopped
1/2 onion, chopped
1 bay leaf
1 teaspoon dried thyme
1/4 cup shredded parmesan cheese
Saute onions in olive oil with red pepper flakes in a large frying pan. Then, add garlic, and allow to simmer for 1 minute. Then, add vegetable juice, bay leaf, thyme, and barley. Allow to heat over medium heat, then crack 4 eggs evenly in the frying pan. When the eggs are to your desired level of doneness (the vegetable juice should have thickened), add parmesan cheese to top and allow to melt. Allow to sit for 3 minutes, then serve.
Serves 2.
Wednesday, September 16, 2009
Pronghorn Antelope Steak with Jalapeño Gravy
Pronghorn Antelope Steak with Jalapeño Gravy
2 pronghorn antelope (or venison) steaks, about 8 oz. each, seasoned with salt on both sides
1 cup chicken stock
1 jalapeño pepper, chopped
4 cloves garlic, chopped
2 tablespoons extra-virgin olive oil
4 tablespoons cornstarch in 1/2 cup cold water
Saute garlic and jalapeño in olive oil until tender. Then, add chicken stock, and allow to come to a simmer. Next, add the steaks, reduce heat to medium, and cook to desired tenderness. Note, that since it is game meat, it dries out and cooks quickly. Do not cook for more than 10 minutes total. When finished cooking, remove the meat. To make the sauce, slowly add the cornstarch-water mixture, and stir until the sauce is thickened to a gravy-consistency. Turn off heat, and top the steaks off with the sauce.
Serves 2.
2 pronghorn antelope (or venison) steaks, about 8 oz. each, seasoned with salt on both sides
1 cup chicken stock
1 jalapeño pepper, chopped
4 cloves garlic, chopped
2 tablespoons extra-virgin olive oil
4 tablespoons cornstarch in 1/2 cup cold water
Saute garlic and jalapeño in olive oil until tender. Then, add chicken stock, and allow to come to a simmer. Next, add the steaks, reduce heat to medium, and cook to desired tenderness. Note, that since it is game meat, it dries out and cooks quickly. Do not cook for more than 10 minutes total. When finished cooking, remove the meat. To make the sauce, slowly add the cornstarch-water mixture, and stir until the sauce is thickened to a gravy-consistency. Turn off heat, and top the steaks off with the sauce.
Serves 2.
Saturday, August 22, 2009
Indian-Style Spice and Herb-Infused Trout
Indian-Style Spice and Herb-Infused Trout
3 whole rainbow trout, gutted
3 tablespoons extra-virgin olive oil
3 tablespoons Indian-spice seasonings for fish, or you may make your own mix with turmeric, fenugreek, coriander, red mirch masala, cumin, ginger, and black pepper
6 tablespoons chopped fresh cilantro
juice of 1/4 lime
Combine spices, cilantro, and lime juice in a mixing bowl, and stir. Fill the fish cavities with the mixture, and place in a frying pan with olive oil. Cook covered, over medium heat, for 15-20 minutes, or until the fish is flaky and completely cooked.
Serves approximately 3.
3 whole rainbow trout, gutted
3 tablespoons extra-virgin olive oil
3 tablespoons Indian-spice seasonings for fish, or you may make your own mix with turmeric, fenugreek, coriander, red mirch masala, cumin, ginger, and black pepper
6 tablespoons chopped fresh cilantro
juice of 1/4 lime
Combine spices, cilantro, and lime juice in a mixing bowl, and stir. Fill the fish cavities with the mixture, and place in a frying pan with olive oil. Cook covered, over medium heat, for 15-20 minutes, or until the fish is flaky and completely cooked.
Serves approximately 3.
Saturday, July 25, 2009
Paella
Paella is a Spanish rice dish that has gained international popularity. It is not surprising, considering its delicious flavors created especially by the characteristic saffron infused broth which gives the dish it's slow-cooked delicious taste. A paella pan helps cook the best paella, also giving it the socarrat, the delicious carmelized crust created at the bottom of the dish from the slow-cooked process.
Paella
1 cup arborio rice
pinch saffron threads
salt and black pepper
1 teaspoon Spanish paprika
1 bay leaf
5 cloves garlic, chopped
1/2 onion, chopped
1 cup vegetable juice
2 cups water
2 teaspoons combined oregano, thyme, and basil
1/4 teaspoon coriander seeds, slightly crushed by hand
1/4 pound cubed meat, such as chicken, rabbit, or pork
1 teaspoon extra-virgin olive oil
Saute onions in olive oil with bay leaf in a paella pan or a large, shallow frying pan over medium heat. Then, add garlic and meat. Cook until the meat is browned on the surface. Next, add vegetable stock and water. Allow to come to a simmer, then add rice, salt, black pepper, paprika, saffron, oregano, thyme, basil, and coriander seeds. Cook until the liquid disappears and the rice is cooked. At the bottom of the pan, there should be a coating of browned rice. This is called the socarrat, and is the most flavorful part of the dish, so be sure to scrape it all off and enjoy it!
Serves approximately 6.
Paella
1 cup arborio rice
pinch saffron threads
salt and black pepper
1 teaspoon Spanish paprika
1 bay leaf
5 cloves garlic, chopped
1/2 onion, chopped
1 cup vegetable juice
2 cups water
2 teaspoons combined oregano, thyme, and basil
1/4 teaspoon coriander seeds, slightly crushed by hand
1/4 pound cubed meat, such as chicken, rabbit, or pork
1 teaspoon extra-virgin olive oil
Saute onions in olive oil with bay leaf in a paella pan or a large, shallow frying pan over medium heat. Then, add garlic and meat. Cook until the meat is browned on the surface. Next, add vegetable stock and water. Allow to come to a simmer, then add rice, salt, black pepper, paprika, saffron, oregano, thyme, basil, and coriander seeds. Cook until the liquid disappears and the rice is cooked. At the bottom of the pan, there should be a coating of browned rice. This is called the socarrat, and is the most flavorful part of the dish, so be sure to scrape it all off and enjoy it!
Serves approximately 6.
Sunday, June 21, 2009
Walleye Penne
My boyfriend recently caught some amazing walleye in Canada. We wanted a creative, low-fat, healthy way to eat it, and came up with this! Pasta and walleye may seem like an odd combination, but this dish is delicious!
Walleye Penne
4 walleye fillets, about 4-6 ounces each
salt and black pepper
1 large bunch basil, chopped
1 bunch flat-leaf parsley, chopped
1/2 cup dry white wine
1 teaspoon red pepper flakes
1 cup grated pecorino romano cheese
5 cloves garlic, chopped
1 cup white button mushrooms, chopped
5 tablespoons extra-virgin olive oil
14 oz. whole-grain penne pasta, cooked al dente
1/2 cup unseasoned natural breadcrumbs
1 bay leaf
Season both sides of the walleye fillets with salt and black pepper. Then, saute in olive oil over low heat until golden brown. This may be done in batches if you don't have a pan that is large enough for all 4 fillets. Walleye cooks quickly, so be sure to be careful not to burn the fish.
Then, saute garlic, bay leaf, red pepper flakes, and mushrooms in olive oil until the mushrooms are almost cooked. Then, add white wine, salt, black pepper, and saute until the liquid disappears. Next, add bread crumbs, and cook for another minute. Finally, toss this mixture with basil, parsley, pasta, and add salt and black pepper to taste if necessary. Remove bay leaf. Serve individual portions with 1 walleye fillet topped with pecorino cheese.
Serves approximately 4.
Walleye Penne
4 walleye fillets, about 4-6 ounces each
salt and black pepper
1 large bunch basil, chopped
1 bunch flat-leaf parsley, chopped
1/2 cup dry white wine
1 teaspoon red pepper flakes
1 cup grated pecorino romano cheese
5 cloves garlic, chopped
1 cup white button mushrooms, chopped
5 tablespoons extra-virgin olive oil
14 oz. whole-grain penne pasta, cooked al dente
1/2 cup unseasoned natural breadcrumbs
1 bay leaf
Season both sides of the walleye fillets with salt and black pepper. Then, saute in olive oil over low heat until golden brown. This may be done in batches if you don't have a pan that is large enough for all 4 fillets. Walleye cooks quickly, so be sure to be careful not to burn the fish.
Then, saute garlic, bay leaf, red pepper flakes, and mushrooms in olive oil until the mushrooms are almost cooked. Then, add white wine, salt, black pepper, and saute until the liquid disappears. Next, add bread crumbs, and cook for another minute. Finally, toss this mixture with basil, parsley, pasta, and add salt and black pepper to taste if necessary. Remove bay leaf. Serve individual portions with 1 walleye fillet topped with pecorino cheese.
Serves approximately 4.
Saturday, May 23, 2009
Mung and Green Bean Penne
Mung beans are a nutritious and high-protein bean often used in Indian cuisine. They have a nutty and fresh flavor and taste great with salads and even pastas, such as with this dish.
Mung and Green Bean Penne
1 cup mung beans, sprouted overnight and cooked
1 pound whole wheat penne
2 cups green beans, ends trimmed and cut in half
1/2 cup dry white wine
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 cup parmesan cheese, grated
1/2 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon black pepper
1 dried bay leaf
salt
1 small bunch parsley, chopped
Cook pasta until al dente.
Meanwhile, saute garlic and green beans in olive oil for 2 minutes over medium heat. Then, add white wine, thyme, bay leaf, black pepper, paprika, salt, and 1/2 of the parsley. Cook until all the liquid simmers away. Remove the bay leaf. Next, toss this with the pasta and remaining parsley and mung beans. Serve individual portions with grated cheese and drizzled olive oil.
Serves approximately 5.
Mung and Green Bean Penne
1 cup mung beans, sprouted overnight and cooked
1 pound whole wheat penne
2 cups green beans, ends trimmed and cut in half
1/2 cup dry white wine
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 cup parmesan cheese, grated
1/2 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon black pepper
1 dried bay leaf
salt
1 small bunch parsley, chopped
Cook pasta until al dente.
Meanwhile, saute garlic and green beans in olive oil for 2 minutes over medium heat. Then, add white wine, thyme, bay leaf, black pepper, paprika, salt, and 1/2 of the parsley. Cook until all the liquid simmers away. Remove the bay leaf. Next, toss this with the pasta and remaining parsley and mung beans. Serve individual portions with grated cheese and drizzled olive oil.
Serves approximately 5.
Thursday, May 21, 2009
Black Bean Burritos with a Cilantro-Peanut Chutney and Tomato Salsa
Black Bean Burritos with a Cilantro-Peanut Chutney and Tomato Salsa
For the salsa:
8 roma tomatoes, chopped
juice of 1 lime
1 onion, chopped
3 cloves garlic, chopped
1 green bell pepper
salt
1 jalapeno pepper, seeds removed (or if you like it extra-hot, habanero, seeds removed)
1/8 cup cilantro, chopped with tender stems included
For the chutney:
1 large bunch cilantro, tender stems included, chopped
1/2 cup Spanish peanuts
salt
1 jalapeno pepper
2 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
2 cups black beans, cooked
1/2 cup reduced-fat cheddar cheese
12 whole wheat soft tortilla shells
For the salsa, put ingredients into food processor and blend until chopped properly.
For the chutney, combine ingredients into blender, add a small amount of water, and blend until smooth.
Place beans onto tortilla. Fold into a burrito shape. Do this for the rest of the tortillas. Put the tortillas in a casserole dish, and top with cheese. Bake in the oven at 325 degrees for 20 minutes, or until cheese melts. Then, top with salsa and chutney. Enjoy!
For the salsa:
8 roma tomatoes, chopped
juice of 1 lime
1 onion, chopped
3 cloves garlic, chopped
1 green bell pepper
salt
1 jalapeno pepper, seeds removed (or if you like it extra-hot, habanero, seeds removed)
1/8 cup cilantro, chopped with tender stems included
For the chutney:
1 large bunch cilantro, tender stems included, chopped
1/2 cup Spanish peanuts
salt
1 jalapeno pepper
2 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
2 cups black beans, cooked
1/2 cup reduced-fat cheddar cheese
12 whole wheat soft tortilla shells
For the salsa, put ingredients into food processor and blend until chopped properly.
For the chutney, combine ingredients into blender, add a small amount of water, and blend until smooth.
Place beans onto tortilla. Fold into a burrito shape. Do this for the rest of the tortillas. Put the tortillas in a casserole dish, and top with cheese. Bake in the oven at 325 degrees for 20 minutes, or until cheese melts. Then, top with salsa and chutney. Enjoy!
Monday, April 27, 2009
Penne with Arugula in a Light Tomato Sauce
Penne with Arugula in a Light Tomato Sauce
12 oz. whole wheat penne
1 oz. pancetta, chopped
extra-virgin olive oil, for drizzling
2 tablespoons tomato paste
salt and black pepper
1/2 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon capers
2 cups arugula, chopped
3 cloves garlic, chopped
1 cup parmesan cheese, grated
Cook penne until al dente. Save about 1/2 cup of the water.
Meanwhile, in a small pot, cook pancetta until crispy (but not burned).
Simmer garlic in the water over medium heat, and add turmeric, salt, black pepper, onion powder, marjoram, thyme, and oregano. Cook until garlic is tender. Then, add the tomato paste, mix, and simmer until the sauce is thick. Then, add the sauce and pancetta to the pasta. Next, add the arugula and capers, and toss. Serve individual portions with drizzled olive oil and parmesan cheese.
Serves approximately 4.
12 oz. whole wheat penne
1 oz. pancetta, chopped
extra-virgin olive oil, for drizzling
2 tablespoons tomato paste
salt and black pepper
1/2 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon capers
2 cups arugula, chopped
3 cloves garlic, chopped
1 cup parmesan cheese, grated
Cook penne until al dente. Save about 1/2 cup of the water.
Meanwhile, in a small pot, cook pancetta until crispy (but not burned).
Simmer garlic in the water over medium heat, and add turmeric, salt, black pepper, onion powder, marjoram, thyme, and oregano. Cook until garlic is tender. Then, add the tomato paste, mix, and simmer until the sauce is thick. Then, add the sauce and pancetta to the pasta. Next, add the arugula and capers, and toss. Serve individual portions with drizzled olive oil and parmesan cheese.
Serves approximately 4.
Friday, March 20, 2009
Scallop Scampi
Scallop Scampi
3/4 pound bay scallops
1 pound linguine
4 cloves garlic, chopped
1 teaspoon red pepper flakes
1/2 cup dry white wine (my choice-sauvignon blanc)
juice of 1/4 lemon
salt
1/4 cup flat-leaf parsley, chopped
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Cook linguine until al dente according to package directions.
Meanwhile, saute garlic, 1/2 of the parsley, and red pepper flakes in olive oil over medium heat. When the garlic is tender, add white wine and allow to simmer until the alcohol has boiled away. This should be about 2 minutes. Then, add lemon juice, butter, salt, and scallops. When scallops have cooked (about 3-5 minutes), remove them from the sauce. Allow the sauce to simmer until it has thickened. Then, toss the sauce with the pasta, scallops, and remaining parsley. Serve immediately.
Serves approximately 5.
3/4 pound bay scallops
1 pound linguine
4 cloves garlic, chopped
1 teaspoon red pepper flakes
1/2 cup dry white wine (my choice-sauvignon blanc)
juice of 1/4 lemon
salt
1/4 cup flat-leaf parsley, chopped
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Cook linguine until al dente according to package directions.
Meanwhile, saute garlic, 1/2 of the parsley, and red pepper flakes in olive oil over medium heat. When the garlic is tender, add white wine and allow to simmer until the alcohol has boiled away. This should be about 2 minutes. Then, add lemon juice, butter, salt, and scallops. When scallops have cooked (about 3-5 minutes), remove them from the sauce. Allow the sauce to simmer until it has thickened. Then, toss the sauce with the pasta, scallops, and remaining parsley. Serve immediately.
Serves approximately 5.
Friday, February 27, 2009
Spaghetti with Bread Crumbs and Cannellini Beans
One of my most favorite things about this dish is that it's simple, easy and fast to prepare, yet offers so much flavor. One of the most important ingredients is the bread crumbs. They give the dish a nutty and wholesome flavor. If you don't make your own, make sure that the grocery store variety is of high quality and is lacking of chemicals, hydrogenated oils, and corn syrup.
Spaghetti with Bread Crumbs and Cannellini Beans
1/2 cup bread crumbs1 pound thick spaghetti
1 cup cannellini beans, cooked
1/4 cup flat-leaf parsley, chopped
salt
5 cloves garlic, chopped
3 tablespoons extra-virgin olive oil, plus extra for drizzling
parmigiano reggiano cheese, grated
Cook spaghetti until al dente according to package instructions.
Meanwhile, in a saucepan, saute garlic and 1/2 of the parsley in 1/2 of the olive oil. When the garlic is tender, add the 1/2 of the bread crumbs. Next, add the cannellini beans. Stir, and put the mixture over the spaghetti, along with the remaining parsley, olive oil, and bread crumbs. Then, add salt and toss until all the ingredients are evenly distributed. Serve immediately with grated parmigiano reggiano and drizzled olive oil served on top of individual portions.
Serves approximately 5.
Spaghetti with Bread Crumbs and Cannellini Beans
1/2 cup bread crumbs1 pound thick spaghetti
1 cup cannellini beans, cooked
1/4 cup flat-leaf parsley, chopped
salt
5 cloves garlic, chopped
3 tablespoons extra-virgin olive oil, plus extra for drizzling
parmigiano reggiano cheese, grated
Cook spaghetti until al dente according to package instructions.
Meanwhile, in a saucepan, saute garlic and 1/2 of the parsley in 1/2 of the olive oil. When the garlic is tender, add the 1/2 of the bread crumbs. Next, add the cannellini beans. Stir, and put the mixture over the spaghetti, along with the remaining parsley, olive oil, and bread crumbs. Then, add salt and toss until all the ingredients are evenly distributed. Serve immediately with grated parmigiano reggiano and drizzled olive oil served on top of individual portions.
Serves approximately 5.
Thursday, February 26, 2009
Homemade Bread Crumbs
1 day old baguette bread loaf
paprika, salt, black pepper
Slice the bread into 1/2 inch thick slices. Place onto a baking pan and allow to bake at 300 degrees for 15-25 minutes. Make sure that the bread does not burn or brown excessively. Remove, place into food processor (in batches if necessary). Place the crumbs into a mixing bowl and add salt, black pepper, and paprika. Store in an airtight container in the refrigerator to assure longer storage (should last about 3-4 months if stored properly).
paprika, salt, black pepper
Slice the bread into 1/2 inch thick slices. Place onto a baking pan and allow to bake at 300 degrees for 15-25 minutes. Make sure that the bread does not burn or brown excessively. Remove, place into food processor (in batches if necessary). Place the crumbs into a mixing bowl and add salt, black pepper, and paprika. Store in an airtight container in the refrigerator to assure longer storage (should last about 3-4 months if stored properly).
Wednesday, January 28, 2009
The Best, Healthiest Enchiladas Ever
Enchiladas are an amazing tasting dish, but can also be pretty unhealthy. My version does not compromise taste, but lowers the fat content by substituting beans for ground beef and uses 2% milk cheddar cheese rather than regular. They also require a low amount of prep time and can be prepared uncooked in a casserole dish, frozen, and then heated later if needed.
The Best, Healthiest Enchiladas Ever
The Best Enchilada Sauce Ever
1 46 oz. can tomato juice
1/2 teaspoon ground cloves
1 teaspoon paprika
salt
black pepper
1/2 teaspoon turmeric
1 tablespoon juice from fresh-squeezed lime
1 teaspoon onion powder
1/2 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon ground coriander
4 cups mashed mixture of black, pinto, and kidney beans
8 whole-wheat or corn tortillas, medium to small-sized
2 cups 2% milk mild cheddar, grated
1 cup onions
1/2 cup cilantro, chopped
In a saucepan, combine the sauce ingredients, and allow to come to a boil. Simmer for 10 minutes.
Then, in a large mixing bowl, pour enough sauce so that 1 tortilla at a time may be covered. Then, add 1 tortilla, coat thoroughly with sauce, and remove. To the tortilla, add beans and onions in the middle, spread it out, and fold into a burrito shape. Place in a casserole dish with sauce on the bottom. Repeat the steps above. When all the tortillas are stuffed with beans and onions, top them with more sauce. Then, add the cheese. Bake at 375 degrees on the middle rack for 20-30 minutes, or until the cheese has melted completely and the sauce sizzles. Cool for 5 minutes at room temperature until the cheese is more stable, top with cilantro, and serve. Any sauce leftover may be stored in the refrigerator for up to 1 week, or frozen for up to 2 months.
Serves approximately 4.
The Best, Healthiest Enchiladas Ever
The Best Enchilada Sauce Ever
1 46 oz. can tomato juice
1/2 teaspoon ground cloves
1 teaspoon paprika
salt
black pepper
1/2 teaspoon turmeric
1 tablespoon juice from fresh-squeezed lime
1 teaspoon onion powder
1/2 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon ground coriander
4 cups mashed mixture of black, pinto, and kidney beans
8 whole-wheat or corn tortillas, medium to small-sized
2 cups 2% milk mild cheddar, grated
1 cup onions
1/2 cup cilantro, chopped
In a saucepan, combine the sauce ingredients, and allow to come to a boil. Simmer for 10 minutes.
Then, in a large mixing bowl, pour enough sauce so that 1 tortilla at a time may be covered. Then, add 1 tortilla, coat thoroughly with sauce, and remove. To the tortilla, add beans and onions in the middle, spread it out, and fold into a burrito shape. Place in a casserole dish with sauce on the bottom. Repeat the steps above. When all the tortillas are stuffed with beans and onions, top them with more sauce. Then, add the cheese. Bake at 375 degrees on the middle rack for 20-30 minutes, or until the cheese has melted completely and the sauce sizzles. Cool for 5 minutes at room temperature until the cheese is more stable, top with cilantro, and serve. Any sauce leftover may be stored in the refrigerator for up to 1 week, or frozen for up to 2 months.
Serves approximately 4.
Sunday, January 04, 2009
Potato Chicken Soup
This soup is velvety and rich. It works as a side or main dish, and is great on a cold, winter day.
Potato Chicken Soup
1 quart heavy cream
6 cloves garlic, chopped
1 onion, chopped
salt and black pepper
12 cups chicken broth
2 pounds chicken, shredded
2 tablespoons butter
4 tablespoons extra-virgin olive oil
6 small russet potatoes, cubed
1 cup mild cheddar cheese
1/4 cup Cholula hot sauce
Frank's Red Hot Sauce
Green onions, chopped
In a saucepan, salt onions and potatoes and sauté in olive oil over medium heat. When onions have browned, add salt, garlic and chicken stock, cover, and allow to come to a boil. Then, add chicken, and cook for 10 minutes. Next, add heavy cream, butter, and Cholula hot sauce. Turn heat off. Then, add cheddar cheese in batches, stirring until melted and evenly incorporated. Add salt and black pepper. Serve individual portions with Frank's Red Hot Sauce and green onions, if desired. Enjoy!
Potato Chicken Soup
1 quart heavy cream
6 cloves garlic, chopped
1 onion, chopped
salt and black pepper
12 cups chicken broth
2 pounds chicken, shredded
2 tablespoons butter
4 tablespoons extra-virgin olive oil
6 small russet potatoes, cubed
1 cup mild cheddar cheese
1/4 cup Cholula hot sauce
Frank's Red Hot Sauce
Green onions, chopped
In a saucepan, salt onions and potatoes and sauté in olive oil over medium heat. When onions have browned, add salt, garlic and chicken stock, cover, and allow to come to a boil. Then, add chicken, and cook for 10 minutes. Next, add heavy cream, butter, and Cholula hot sauce. Turn heat off. Then, add cheddar cheese in batches, stirring until melted and evenly incorporated. Add salt and black pepper. Serve individual portions with Frank's Red Hot Sauce and green onions, if desired. Enjoy!
Friday, January 02, 2009
Great Northern Beans and Sausage Soup
Indian bay leaves have a cinnamon like scent, and also offer a different flavor from other varieties of bay leaves. This soup is also low in fat, with no oil used in the recipe. But because of the sausage, small amount of cream, and mix of herbs and spices, it is still thick, rich, and flavorful.
Great Northern Beans and Sausage Soup
2 dried Indian bay leaves
1 cup cooked lean Italian sausage, cut into small pieces
1 teaspoon dried ground marjoram
salt and black pepper
1 teaspoon paprika
2 cups cooked Great Northern beans
4 cloves garlic, chopped
1 stalk celery, chopped
1 teaspoon dried oregano
1 teaspoon turmeric
32 oz. chicken stock
32 oz. water
46 oz. tomato juice
2 tablespoons heavy cream
In a stockpot, add water, celery, and garlic. Allow to come to a boil, and add black pepper, turmeric, paprika, marjoram, oregano, and continue to boil until the celery is tender. Then, add chicken stock and bay leaves. Boil for 20 minutes. Then, add tomato juice, and boil for 30 minutes. Next, add salt, beans, cream, and sausage, and boil for 20 minutes. Enjoy!
Serves approximately 10.
Great Northern Beans and Sausage Soup
2 dried Indian bay leaves
1 cup cooked lean Italian sausage, cut into small pieces
1 teaspoon dried ground marjoram
salt and black pepper
1 teaspoon paprika
2 cups cooked Great Northern beans
4 cloves garlic, chopped
1 stalk celery, chopped
1 teaspoon dried oregano
1 teaspoon turmeric
32 oz. chicken stock
32 oz. water
46 oz. tomato juice
2 tablespoons heavy cream
In a stockpot, add water, celery, and garlic. Allow to come to a boil, and add black pepper, turmeric, paprika, marjoram, oregano, and continue to boil until the celery is tender. Then, add chicken stock and bay leaves. Boil for 20 minutes. Then, add tomato juice, and boil for 30 minutes. Next, add salt, beans, cream, and sausage, and boil for 20 minutes. Enjoy!
Serves approximately 10.
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