From "Everyday Pasta" by Giada De Laurentiis
This is Shalise's favorite side dish.
4 thin slices prosciutto
3 cups reduced sodium chicken broth
12 asparagus spears, cut diagonally into 1 inch pieces.
2 Tbsp. olive oil
1 shallot, finely chopped
3/4 cup Arborio rice
3/4 cup champagne
1/4 cup grated asiago cheese
1/4 tsp. salt
1/2 tsp. ground black pepper
1. Preheat over to 450 degrees. Place the prosciutto slices on a lightly greased baking sheet. Bake until the prosciutto slices are almost completly crisp, 6 to 8 minutes. The slices will crisp up even more as they cool. Set aside.
2. In a medium saucepan, bring chicken broth to boil. Reduce the heat and simmer the broth. Blanch asparagus in the chicken broth for 2 minutes. Remove the asparagus with slotted spoon, Set the asparagus aside and keep the chicken broth at a low simmer.
3. In another medium saucepan, heat olive oil on medium heat. Add the shallot and cook until tender, about 3 minutes. Add the arborio rice and stir to coat. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the champagne and simmer until the champagne has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed by the rice, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite, and the mixture is creamy, about 20 minutes total. Remove from the heat.
4. Gently stir in the asparagus, the asiago cheese, salt and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the risotto.
Sunday, February 7, 2010
Chewy Granola Bars
From makeandtakes.com
2-1/2 cups oats
1/2 cup rice krispies
1/4 cup coconut
1/2 cup mini chocolate chips
1/2 cup brown sugar
1/2 tsp. salt
1/2 cup butter, softened (we use Brummel and Brown)
1/4 cup honey
1/2 tsp. vanilla
1. Add all ingredients and mix together until combined. Press into a square 8X8 inch pan (lined with parchment paper). Bake at 350 degrees for 18-20 minutes. Cool for 10 minutes. Score into bars. Let it set completely and then cut into bars. For thinner bars, press mix into 9X13 inch pan. Makes 8 thick bars or 16 thinner bars.
Try with different ingredients like mini-M&Ms or peanut butter.
2-1/2 cups oats
1/2 cup rice krispies
1/4 cup coconut
1/2 cup mini chocolate chips
1/2 cup brown sugar
1/2 tsp. salt
1/2 cup butter, softened (we use Brummel and Brown)
1/4 cup honey
1/2 tsp. vanilla
1. Add all ingredients and mix together until combined. Press into a square 8X8 inch pan (lined with parchment paper). Bake at 350 degrees for 18-20 minutes. Cool for 10 minutes. Score into bars. Let it set completely and then cut into bars. For thinner bars, press mix into 9X13 inch pan. Makes 8 thick bars or 16 thinner bars.
Try with different ingredients like mini-M&Ms or peanut butter.
Zesty Basmati Rice with Cinnamon and Cumin
From "Clean Food" by Terry Walters
1-1/2 cups brown basmati rice
3 cups vegetable stock
1 cinnamon stick
1/2 tsp. ground cumin
1/4 tsp. sea salt
zest of 1 orange
1 Tbsp. toasted sesame oil
1/2 cup toasted cashew pieces
1/2 cup fresh parsley, chopped
1. Soak rice for 1 hour in bowl with enough water to cover. Drain and put in large pot with vegetable stock, cinnamon stick, cumin, salt and orange zest. Bring to boil, cover, reduce heat and simmer until all liquid is absorbed (about 25 minutes).
2. Remove from heat and discard cinnamon stick. Fluff with fork, toss with sesame oil, cashews, and parsley. Serve immediately.
1-1/2 cups brown basmati rice
3 cups vegetable stock
1 cinnamon stick
1/2 tsp. ground cumin
1/4 tsp. sea salt
zest of 1 orange
1 Tbsp. toasted sesame oil
1/2 cup toasted cashew pieces
1/2 cup fresh parsley, chopped
1. Soak rice for 1 hour in bowl with enough water to cover. Drain and put in large pot with vegetable stock, cinnamon stick, cumin, salt and orange zest. Bring to boil, cover, reduce heat and simmer until all liquid is absorbed (about 25 minutes).
2. Remove from heat and discard cinnamon stick. Fluff with fork, toss with sesame oil, cashews, and parsley. Serve immediately.
Spicy Tai Tempeh with Cashews
From "Clean Food" by Terry Walters.
This goes great with Zesty Basmati Rice.
8 oz. package tempeh
1 Tbsp. extra virgin olive oil
1 red onion, diced
1 roasted red bell pepper, diced
1 cup toasted cashews, chopped
1 Tbsp. roasted red chili paste
2 Tbsp. maple syrup
2 tsp. tamari
1/3 cup water
4 scallions, finely chopped
1. Cut tempeh into large chunks and steap for 8 minutes. Remove from heat and set aside until cool enough to handle.
2. In large skillet, saute onion in olive oil over medium heat. Crumble chunks of tempeh directly into skillet. Add roased red pepper and cashews and saute for 5 minutes.
3. In a small bowl, whisk together chili paste, syrup, tamari, and water. Pour over tempeh, and saute another minute to combine flavors. Remove from heat, top with chopped scallions and serve.
This goes great with Zesty Basmati Rice.
8 oz. package tempeh
1 Tbsp. extra virgin olive oil
1 red onion, diced
1 roasted red bell pepper, diced
1 cup toasted cashews, chopped
1 Tbsp. roasted red chili paste
2 Tbsp. maple syrup
2 tsp. tamari
1/3 cup water
4 scallions, finely chopped
1. Cut tempeh into large chunks and steap for 8 minutes. Remove from heat and set aside until cool enough to handle.
2. In large skillet, saute onion in olive oil over medium heat. Crumble chunks of tempeh directly into skillet. Add roased red pepper and cashews and saute for 5 minutes.
3. In a small bowl, whisk together chili paste, syrup, tamari, and water. Pour over tempeh, and saute another minute to combine flavors. Remove from heat, top with chopped scallions and serve.
Breakfast Scramble with Orzo, Pancetta, and Asparagus
From "Everyday Pasta" by Giada De Laurentiis
1/2 cup orzo
10 large eggs
1/2 tsp. salt
1/4 tsp. ground black pepper
2 oz. smoked mozzarella, cut into 1/2 inch cubes
2 Tbsp. fresh basil, thinly sliced
2 Tbsp. extra virgin olive oil
4 oz. pancetta or bacon, coarsly chopped
1/2 cup onion chopped
10 thin asparagus stalks, trimmed and cut crosswise into 1/2 inch pieces
1. Bring large saucepan of salted water to boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
2. Whish the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
3. Heat olive oil in large saucepan over medium heat. Add the pancetta and saute until crisp, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat.
4. Add the egg mixture. Using a rubber spatula, stir the mixture until eggs are softly set, about 4 minutes.
5. Transfer the egg mixture to a serving bowl and serve.
1/2 cup orzo
10 large eggs
1/2 tsp. salt
1/4 tsp. ground black pepper
2 oz. smoked mozzarella, cut into 1/2 inch cubes
2 Tbsp. fresh basil, thinly sliced
2 Tbsp. extra virgin olive oil
4 oz. pancetta or bacon, coarsly chopped
1/2 cup onion chopped
10 thin asparagus stalks, trimmed and cut crosswise into 1/2 inch pieces
1. Bring large saucepan of salted water to boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
2. Whish the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
3. Heat olive oil in large saucepan over medium heat. Add the pancetta and saute until crisp, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat.
4. Add the egg mixture. Using a rubber spatula, stir the mixture until eggs are softly set, about 4 minutes.
5. Transfer the egg mixture to a serving bowl and serve.
Salmon in Lemon Brodetto with Pea Puree
From "Giada's Kitchen" by Giada De Laurentiis
Lemon Brodetto
2 Tbsp. olive oil
1 shallot, diced
2 lemons, one zested and both juiced.
2 cups low-sodium chicken brothe
1 Tbsp. fresh mint, chopped
Pea Puree
2 cups frozen peas, thawed
1/4 cup fresh mint leaves
1 clove garlic
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated asiago cheese
Salmon
1/4 cup olive oil
4 4 oz. salmon fillets
salt and pepper to taste
To make the brodetto:
1. Warm the olive oil in a medium saucepan over medium heat. Add the shallot and saute until tender, about 7 minutes. Add the lemon zest and juice, and the broth. Bring to a simmer, cover, and keep warm over low heat.
To make the pea puree:
1. Combine peas, mint, garlic, salt, and pepper in a food processor and puree. With processor running, add the extra-virgin olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in asiago cheese.
To make the salmon:
1. Warm the olive oil in a large skillet. Season the salmon fillets with salt and pepper. Sear salmon on one side until a golden crust forms, about 5 minutes. Flip the fish and continue cooking until done.
Assemble the dish:
1. Stir the tablespoon of mint into the brodetto and divide among 4 shallow bowls. Place large spoonful of pea puree in the center of each bowl. Place a salmon piece atop each mound of pea puree and serve.
Lemon Brodetto
2 Tbsp. olive oil
1 shallot, diced
2 lemons, one zested and both juiced.
2 cups low-sodium chicken brothe
1 Tbsp. fresh mint, chopped
Pea Puree
2 cups frozen peas, thawed
1/4 cup fresh mint leaves
1 clove garlic
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated asiago cheese
Salmon
1/4 cup olive oil
4 4 oz. salmon fillets
salt and pepper to taste
To make the brodetto:
1. Warm the olive oil in a medium saucepan over medium heat. Add the shallot and saute until tender, about 7 minutes. Add the lemon zest and juice, and the broth. Bring to a simmer, cover, and keep warm over low heat.
To make the pea puree:
1. Combine peas, mint, garlic, salt, and pepper in a food processor and puree. With processor running, add the extra-virgin olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in asiago cheese.
To make the salmon:
1. Warm the olive oil in a large skillet. Season the salmon fillets with salt and pepper. Sear salmon on one side until a golden crust forms, about 5 minutes. Flip the fish and continue cooking until done.
Assemble the dish:
1. Stir the tablespoon of mint into the brodetto and divide among 4 shallow bowls. Place large spoonful of pea puree in the center of each bowl. Place a salmon piece atop each mound of pea puree and serve.
Penne with Asparagus, Smoked Mozzarella, and Prosciutto
From "Everyday Italian" by Giada De Laurentiis.
8 oz. dried penne or ziti
1 lb. asparagus, trimmed and cut into 1 inch pieces
2 Tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. black pepper
1/2 tsp. salt
3 oz. smoked mozzarella, diced (about 1/2 cup)
3 oz. thinly slices prosciutto, cut crosswise into strips
3 Tbsp. fresh basil, thinly sliced
1. Bring a large pot of salted water to boil. Add pasta and cook, stirring often, about 5 minutes. Add asparagus and cook until pasta is tender but firm to the bite. Drain the pasta and asparagus, reserving 1 cup of the cooking liquid.
2. In a large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Add the psata, asparagus, salt and pepper, and the 1 cup of cooking liquid, tossing to coat.
3. Remove from heat and add mozzarella, prosciutto, and basil. Toss to combine. Season with more salt and pepper to taste.
8 oz. dried penne or ziti
1 lb. asparagus, trimmed and cut into 1 inch pieces
2 Tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. black pepper
1/2 tsp. salt
3 oz. smoked mozzarella, diced (about 1/2 cup)
3 oz. thinly slices prosciutto, cut crosswise into strips
3 Tbsp. fresh basil, thinly sliced
1. Bring a large pot of salted water to boil. Add pasta and cook, stirring often, about 5 minutes. Add asparagus and cook until pasta is tender but firm to the bite. Drain the pasta and asparagus, reserving 1 cup of the cooking liquid.
2. In a large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Add the psata, asparagus, salt and pepper, and the 1 cup of cooking liquid, tossing to coat.
3. Remove from heat and add mozzarella, prosciutto, and basil. Toss to combine. Season with more salt and pepper to taste.
Ancho-Black Bean Chili
2 dried ancho chilis, seeded and tops discarded
2 cups vegetable broth
2 Tbsp. extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, chopped
3 Tbsp. tomato paste
1 cup dark beer (Shiner Bock)
3 15 oz. cans black beans, rinsed
2 tsp. ground cumin
2 tsp. ground coriander
2 pinches ground cinnamon
salt and pepper to taste
1. In a medium saucepan, bring the ancho chilis, vegetable broth, and 1 cup water to boil. Simmer for 20 minutes.
2. Meanwhile, in a soup pot, heat the olive oil over medium-high heat. Add onion and garlic and cook until the onion starts to brown. Stir in tomato paste for 1 minute. Add beer and ccok until reduced slightly, about 1 minute. Stir in black beans, cumin, coriander, and cinnamon. Season with salt and pepper.
3. Using a food processor, puree the ancho-broth mixture. Stir into the black bean chili and simmer over medium-low heat until thickened, about 3 to 5 minutes. Serve with chips and guacamole.
2 cups vegetable broth
2 Tbsp. extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, chopped
3 Tbsp. tomato paste
1 cup dark beer (Shiner Bock)
3 15 oz. cans black beans, rinsed
2 tsp. ground cumin
2 tsp. ground coriander
2 pinches ground cinnamon
salt and pepper to taste
1. In a medium saucepan, bring the ancho chilis, vegetable broth, and 1 cup water to boil. Simmer for 20 minutes.
2. Meanwhile, in a soup pot, heat the olive oil over medium-high heat. Add onion and garlic and cook until the onion starts to brown. Stir in tomato paste for 1 minute. Add beer and ccok until reduced slightly, about 1 minute. Stir in black beans, cumin, coriander, and cinnamon. Season with salt and pepper.
3. Using a food processor, puree the ancho-broth mixture. Stir into the black bean chili and simmer over medium-low heat until thickened, about 3 to 5 minutes. Serve with chips and guacamole.
Monday, February 1, 2010
Lemon Spaghetti
This is an easy pasta that is great as a light meal or a side dish. We serve it with grilled salmon.
From Giada de Laurentiis Everday Itallian Cookbook
2/3 cup olive oil
2/3 cup freshly grated parmesean cheese (we use asiago)
1/2 cup fresh lemon juice (from about 2 lemons)
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound dried spaghetti (we use whole wheat)
1/3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)
1. In a large bowl, whisk the oil, cheese, lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper to blend. Set the lemon sauce aside. (The suace can be made up to 8 hours ahead. Cover and refridgerate. Bring to room temperature before using.)
2. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, about 8 to 10 minutes.
3. Drain, reserving 1 cup of the cooking liquid.
4. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.
5. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.
6. Season the pasta with more salt and pepper to taste.
Yields: 4 main-course servings or 6 side-dish servings
From Giada de Laurentiis Everday Itallian Cookbook
2/3 cup olive oil
2/3 cup freshly grated parmesean cheese (we use asiago)
1/2 cup fresh lemon juice (from about 2 lemons)
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound dried spaghetti (we use whole wheat)
1/3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)
1. In a large bowl, whisk the oil, cheese, lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper to blend. Set the lemon sauce aside. (The suace can be made up to 8 hours ahead. Cover and refridgerate. Bring to room temperature before using.)
2. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, about 8 to 10 minutes.
3. Drain, reserving 1 cup of the cooking liquid.
4. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.
5. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.
6. Season the pasta with more salt and pepper to taste.
Yields: 4 main-course servings or 6 side-dish servings
Three Bean Vegetarian Chili
In an effort to be kinder to our bodies and the environment we are making an effort to eat less meat. The cumin and paprika add earthy flavor to this meatless chili. We serve ours with a spinach salad topped with apples and nuts (almonds or walnuts) and whole grain bread or cornbread.
This recipe is by Julianna Grimes, Anissa Helou, and James Peterson from the Cooking Light Magazine
2 red bell peppers (we use orange or yellow)
3 tablespoons extra virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1/2 teaspoon sea salt
4 cloves garlic thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2 inch) cubed peeled butternut squash
1 (28 ounce) can no salt added tomatoes, undrained and chopped
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions
1.Broil/roast peppers in oven for about 15 minutes
2. Cut peppers in half, remove and discard seeds. Peel and chop peppers. *If no time to roast peppers just chop them and sautee them in a little olive oli until softened.
3. Heat a dutch oven over medium-low heat. Add oil to the pan and swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in the cumin, red pepper, paprika, salt, and garlic; cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
Yield: 6 servings (serving size about 1 1/2 cups)
Nutrition Info: Calories 264; Fat 8.3g (sat. 1.2 g, mono5.2 g, poly 1.3 g);Protein 9.5 g;Carb 409 g; Fiber 10.7g Chol 0mg; Iron 4.4 mg; sodium 787 mg; Calc 145 mg
This recipe is by Julianna Grimes, Anissa Helou, and James Peterson from the Cooking Light Magazine
2 red bell peppers (we use orange or yellow)
3 tablespoons extra virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1/2 teaspoon sea salt
4 cloves garlic thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2 inch) cubed peeled butternut squash
1 (28 ounce) can no salt added tomatoes, undrained and chopped
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions
1.Broil/roast peppers in oven for about 15 minutes
2. Cut peppers in half, remove and discard seeds. Peel and chop peppers. *If no time to roast peppers just chop them and sautee them in a little olive oli until softened.
3. Heat a dutch oven over medium-low heat. Add oil to the pan and swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in the cumin, red pepper, paprika, salt, and garlic; cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
Yield: 6 servings (serving size about 1 1/2 cups)
Nutrition Info: Calories 264; Fat 8.3g (sat. 1.2 g, mono5.2 g, poly 1.3 g);Protein 9.5 g;Carb 409 g; Fiber 10.7g Chol 0mg; Iron 4.4 mg; sodium 787 mg; Calc 145 mg
Pea Pesto Crostini
This dip is great on the crostini as an appetizer, or the next day as a snack with crackers/carrots. It is also a great sandwich spread.
From Giada de Laurentiis
Pesto Ingredients:
1 10 ounce frozen package of peas, defrosted
1 garlic clove
1/2 cup grated parmesan (we use asiago)
1 teaspoon sea salt (or more as needed for seasoning)
1/4 teaspoon pepper (or more as needed for seasoning)
1/3 cup olive oil
Crostini Ingredients:
sliced whole grain baguette or ciabatta bread
1/3 cup olive oil
cherry, grape, or champagne tomatoes sliced in thirds
For the pea pesto: Pulse together peas, garlic, cheese, 1 teaspoon salt and 1/4 teaspoon pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
For the crostini: Preheat grill pan or oven depending on how you want to toast the bread. Brush both sides of the bread with olive oil and either grill or taost in oven until golden. Transfer the bread to a clean surface and spread each slice with desired amount of prepared pesto. Top with 3 tomato slices and serve.
From Giada de Laurentiis
Pesto Ingredients:
1 10 ounce frozen package of peas, defrosted
1 garlic clove
1/2 cup grated parmesan (we use asiago)
1 teaspoon sea salt (or more as needed for seasoning)
1/4 teaspoon pepper (or more as needed for seasoning)
1/3 cup olive oil
Crostini Ingredients:
sliced whole grain baguette or ciabatta bread
1/3 cup olive oil
cherry, grape, or champagne tomatoes sliced in thirds
For the pea pesto: Pulse together peas, garlic, cheese, 1 teaspoon salt and 1/4 teaspoon pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
For the crostini: Preheat grill pan or oven depending on how you want to toast the bread. Brush both sides of the bread with olive oil and either grill or taost in oven until golden. Transfer the bread to a clean surface and spread each slice with desired amount of prepared pesto. Top with 3 tomato slices and serve.
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