Katie's Recipe Blog

Sweet Potato Risotto

2011-03-28T16:10:00.000-07:00

I was visiting my vegetarian daughter in California recently and decided to cook dinner at home. We were feeling like home bodies and wanted to relax within our own walls, so I got to work rummaging through the produce drawer in her fridge and matching what I found with something interesting at epicurious.com, one of my favorite recipe sites. I found Sweet Potato Risotto attached to a recipe for Cornish hens and decided to turn the side dish into the main dish. It's wonderful. It's ugly and needs some help with presentation—like serving it in pretty bowls instead of dumping it out onto plates—but it's very tasty. Yum.

2 tablespoons (1/4 stick) butter
1 pound sweet potatoes, peeled, cut into 1/2-inch pieces
1 onion, chopped
1/4 teaspoon minced peeled fresh ginger
2/3 cup arborio rice
1/4 cup dry Riesling wine
2/3 cup mascarpone cheese*
1/4 cup walnuts, toasted, chopped
1/4 cup chopped fresh parsley

Melt butter in heavy large skillet over medium-high heat. Add sweet potatoes, onion and ginger; sauté until potatoes are tender, about 15 minutes. Remove from heat. Cook rice in small saucepan of boiling salted water until just tender but still firm to bite, stirring frequently, about 15 minutes. Drain rice. Add rice to potato mixture in skillet. Add Riesling and stir over low heat to blend. Add mascarpone and stir to melt. Season with salt and pepper. Garnish with parsley.

Butternut Squash Soup 2

2009-11-23T13:44:00.000-08:00

1/2 cup shallots, minced
2 garlic cloves, minced
1 tablespoons ginger, minced
4 tablespoons butter
1 tablespoon grapeseed oil
1 teaspoon dry sage
1 teaspoon each salt and pepper
2 cups butternut squash, pealed and chopped
1/4 cup maple syrup
4 cups chicken broth
1/4 cup heavy cream

Melt butter and oil in a large pot. Saute shallots, garlic and ginger five minutes. Stir in sage, salt and pepper. Add squash. Add syrup and stir to coat the squash thoroughly. Add broth, bring to boil, and reduce heat to simmer 30 to 40 minutes.

Blend with handheld blender until smooth. Stir in cream.

Irish Soda Bread

2009-11-23T13:37:00.001-08:00

This bread is perfect with soup or stew. Don't bother slicing it—just break it off into hunks.

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 tablespoons sugar
6 tablespoons shortening
2/3 cup raisins, optional
2 teaspoons caraway seeds
1 cup buttermilk

Preheat oven to 375˚ F. In a large bowl, sift together the flour, baking soda, salt, nutmeg and sugar. Using a pastry blender, work in shortening until it resembles coarse crumbs. Stir in the raisins and caraway and mix well. Gradually stir in the buttermilk, 1/4 cup at a time, until dough forms. Knead dough for 1 to 2 minutes and shape into a round loaf. Place on a greased baking sheet. Cut an X on the top, 1/2 inch deep and over the sides of the loaf.

Bake for 45 minutes or until bread sounds hollow when tapped. Cool on wire rack.

North African Chicken Stew

2009-11-13T04:38:00.000-08:00

"I grew up in Canton, Ohio." That's what the sticker says on this package of chicken thighs I bought at the local grocery store. The point is that the chicken is sort of local, and the company wants to market to people for whom buying local is an issue, but I prefer my food not talk to me in the first person no matter where it grew up. I wouldn't want a sticker on the package to say "I lived in a coop for nine months" or "I never knew my parents" or even "I had the brain the size of a pea, and my name was Rita." Simply, I do not want to hear from the actual chicken I am about to eat.

But, after I got over my distaste for the label, I cooked these thighs anyway. I followed a recipe from a Food Network cookbook for North African Chicken Stew.

It goes like this: (serves 4)

1 1/2 cups chicken broth
1 cup uncooked couscous
4 teaspoons kosher salt
Freshly ground pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
6 boneless, skinless chicken thighs, quartered
1 teaspoon ground cumin
1 teaspoon paprika
2 carrots, sliced 1/4 inch thick
1 small red onion, halved and sliced
1 2/3 cups chicken broth
1/4 cup apple cider vinegar
juice of half a lemon
1/3 cup Tunisian Pesto (recipe to follow)

Bring the 1 1/2 cups broth to a boil in a medium sauce pan. Stir in couscous and 1 teaspoon salt and pepper to taste. Cover and set aside while you make the stew.

Heat the oil and butter in a large pot. Season the chicken with a mixture of the cumin, paprika, salt and pepper. Add to the pot and cook, stirring occasionally, until browned, about 5 minutes. Add the carrots, onions, broth, vinegar, and lemon juice and bring to a boil. Reduce heat and simmer until chicken is cooked through and carrots are tender, 8 to 10 minutes.

Stir in the pesto. Fluff the pesto and divide among four bowls. Ladle in stew and serve.

Tunisian Pesto
makes 1 cup

2 cups packed fresh cilantro, leaves and some stems
1 cup packed fresh parsley (leaves and some stems)
1/4 cup almonds
1 or 2 cloves garlic
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt

In the bowl of a food processor, pulse cilantro, parsley, almonds and garlic until coarsely chopped. With processor running, slowly pour in olive oil and process until fully incorporated. Add salt and serve immediately.

Tomato Tarts

2009-08-28T05:58:00.000-07:00

If you're the type to make your own puff pastry, then this is a complicated dish, but if you're content with the frozen stuff, which I am, then it's relatively simple.

Here is what they look like fully assembled before baking:

And this is what they look like fresh out of the oven:

My only complaint is the wasted puff pastry, but if you make these smaller using sliced Roma tomatoes and serve them as appetizers, then you would probably not be throwing out so much pastry dough.

Tomato and Goat Cheese Tarts

1 package puff pastry, thawed
Olive oil
4 cups thinly sliced yellow onions
3 large garlic cloves cut into thin slivers
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan cheese
4 ounces goat cheese
1 large tomato cut into 4 slices (1/4-inch thick)
3 tablespoons julienned basil leaves
2 ounces Parmesan cheese shaved

Unfold the sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 x 11 square. Using a 6-inch-wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper.

Preheat oven to 425˚.

Heat 3 tablespoons olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are translucent. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine and the thyme and continue to cook for another 10 minutes until the onions are lightly browned. Remove from heat.

Score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the border.

Place one fourth of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of the goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt and pepper. Scatter 4 or 5 shards of Parmesan on each tart.

Bake 20 to 25 minutes until the pastry is golden brown.

from Barefoot Contessa Back to Basics

Potato, Leek, and Feta Tart

2009-08-28T05:51:00.000-07:00

This recipe is courtesy of the September 2009 issue of Real Simple magazine. I highly recommend making your own pie crust instead of using the store-bought variety. It makes for a more personal and tasty tart, and it helps create a more rustic dish. Would this tart be great with other fillings as well? I think so—fennel and sausage; carrots, potatoes and roasted chicken; peas, onion, and ham—perhaps.

Served with a generous green salad, this recipe will a make four main-course servings, although I over did it and seemed to have enough filling for two tarts and actually went ahead and made two.

1 tablespoon olive oil
2 leeks (white parts cut into half moons)
2 small zucchini, cut into half moons
Kosher salt and black pepper
1/2 cup crumbled Feta
2 tablespoons chopped dill (not a favorite in my house, so I used thyme instead)
2 medium red potatoes sliced thin, peel on
1 store-bought 9-inch pie crust (don't be so lazy—make your own)

Heat oven to 375˚. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini and salt and pepper. Sauté, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the Feta and dill and add the potatoes. Toss to combine.

On a piece of parchment paper, roll out the dough into a 12-inch circle. Slide the parchment and dough onto a baking sheet. Spoon the filling onto the pie crust, leaving two inches all around. Fold the edge of the crust over the edge of the mixture. Bake until the crust is golden brown, about 50 to 60 minutes. Cover crust with foil during baking if it turns too brown.

Tip: The recipe suggests merely tossing the potatoes in the mix before filling the pastry, but some of them come out a little undone. It's probably a good idea to sauté them for a couple of minutes before filling the pastry.

Rainbow Trout with Pine Nuts, Butter Stuffing, and Sage Butter

2009-06-19T05:54:00.000-07:00

In the middle of Ohio you can't plan ahead for something like rainbow trout. You can't run to the store one day to buy trout for dinner that night because it's hit or miss. I switched gears with my menu for the week and asked for two trouts instead of the salmon. Here is what I did with it, taken from a recipe from an old Gourmet magazine.

Serves 4

Sage Butter
3 tablespoons chopped fresh sage
4 tablespoons unsalted butter, softened to room temperature
Juice of 1 lemon (about 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
3 scallions, finely chopped

Stuffing:
1/2 cup dry bread crumbs
1/4 cup pine nuts
2 fresh jalapeño peppers, seeded and diced
1 clove garlic, finely chopped
1 tablespoon chili powder
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil

Fish:
4 butterflied rainbow trout, whole, skin on, bones removed (ask your fish dealer to do this for you)
Vegetable oil
Salt and freshly ground pepper to taste

Butter: Well in advance of cooking the fish, prepare the Sage Butter by placing all the ingredients in the bowl of a food processor fitted with a metal blade. Pulse to combine well. Using a rubber spatula, heap the mixture onto a piece of plastic wrap and roll to form a sausage shape. Twist the ends to enclose the butter. Refrigerate at least 1 hour to harden enough so that it can be sliced.

The stuffing: Meanwhile, prepare the stuffing combining the bread crumbs, pine nuts, jalapeños, garlic, chili powder and salt and pepper in a bowl. Drizzle the 2 tablespoons vegetable oil into this mixture and blend together lightly with a fork.

The fish: Preheat the broiler. Brush both sides of the trout with vegetable oil. Season with salt and pepper and broil skin-side up to crisp the skin, a maximum of 2 to 3 minutes. Don't cook the heads—I just showed you what they looked like after you hack them off with a cleaver. Remove the fish from the broiler. Place the fish, skin-side down, in a roasting pan that has been lightly rubbed with vegetable oil. Sprinkle the stuffing mixture over the fish. Place the fish in a 375 degree oven 6 to 7 minutes to finish cooking. When the fish have nearly finished baking, crumble several pieces of the reserved Sage Butter on each fillet so that, in the last moment of cooking, the butter will melt, seasoning the fish.

Roasted Salmon with Yam, Swiss Chard, Cabbage, and Red Wine Sauce

2009-06-19T05:50:00.000-07:00

This is a little complicated, so it probably won't due for a weeknight, but if you prepare ahead and have all the stuff measured and chopped before you start cooking, it goes smoothly and really doesn't take more than 30 or 35 minutes. Yum.

Serves 4

Sauce
2 cups dry red wine (I used Marsala instead and used less. I made the difference up with the broth)
2 cups vegetable broth
2 medium shallots, chopped
3 garlic gloves, roughly chopped
2 fresh parsley sprigs
1 fresh rosemary sprig
2 fresh thyme sprigs
12 black peppercorns
1 tablespoon unsalted butter, softened
1 teaspoon flour

Vegetables
2 tablespoons olive oil
1 3-oz package pancetta, chopped
2 cups yams, peeled and diced into 1/3-inch cubes
2 cups thinly sliced Swiss chard with center ribs removed
2 cups thinly sliced green cabbage
1 tablespoon butter
1/4 cup dry vermouth or white wine
1 cup vegetable broth

Fish
2 tablespoons olive oil
4 6- to 8-oz. salmon fillets

For sauce: combine all but the butter and flour in a small sauce pan. Bring to a boil. Reduce heat and simmer until reduced to 1/2 cup, about 35 minutes. While it's simmering, cook the vegetables.

For vegetables: in a large sauce pan, heat oil over medium-high heat. Add pancetta and cook until browned and crisp, about 5 minutes. Stir in yams, chard, and cabbage and stir until softened, about 5 minutes. This would be a good time to start cooking the salmon so everything finishes at the same time. Stir in the butter and vermouth and simmer until almost all liquid is absorbed, about 2 minutes. Add broth and bring to boil. Reduce heat and simmer until vegetables are tender and most of the liquid is absorbed, about 5 minutes. Season to taste with salt and pepper.

For fish: In a heavy skillet, heat 2 tablespoons oil over medium-high heat. Season salmon fillets with salt and pepper and cook skin side up until browned, about 4 minutes per side.

Back to the sauce: whisk the flour in with the softened butter and whisk in the reduced sauce.

To serve: divide the vegetable mixture and the salmon between four plates and drizzle with the sauce.

From Bon Appétit, December 2008

Pasta with Baby Squash and Caramelized Onions

2009-06-19T05:45:00.000-07:00

I can't find baby squash in my usual grocery store, but my town has a farm market every Wednesday with local Amish growers selling incredible produce. They sell baby squash by the quart basket, and it was perfect in this dish. Full-sized squash would work just as well, though. It's just not as cute.

1/2 to 1 pound fettuccine
six slices bacon, diced
1/2 large onion, sliced thin
5 small or two large yellow squash, sliced thin
2 -3 cloves garlic, crushed
1/2 cup heavy cream
4 ounces feta, crumbled
1/2 cup chiffonade of fresh basil
salt and pepper
Parmesan, shaved

• Sauté bacon until crisp and drain on paper towels. Cook onions in 1-2 tablespoons bacon fat on medium to low heat until caramelized, about 10 minutes.

• While onions are caramelizing, cook pasta according to package directions and drain, reserving 1 cup of cooking water.

•Add sliced squash and garlic to the onions and cook five minutes or until just cooked through. Stir in cream and simmer until thick, 2 to 3 minutes. Season with salt and pepper to taste.

• Return drained pasta to cooking pot off the heat and stir in feta, basil and salt and pepper and enough hot cooking water to make a creamy sauce.

• Serve vegetable sauce over pasta and garnish with bacon and shaved Parmesan.

Scarborough Fair Shortbread

2009-03-18T11:29:00.000-07:00

Makes 16 cookies

1 cup flour
1/4 cup plus 1/2 tablespoon superfine sugar
1/8 teaspoon salt
2 teaspoons finely chopped fresh flat-leaf parsley
1/2 teaspoon each finely chopped fresh sage, rosemary, and thyme*
1/2 cup unsalted butter
1 egg white, lightly beaten
16 small parsley leaves
16 small sage leaves
16 rosemary leaves
16 1-inch thyme sprigs

Preheat oven to 375˚ F. Stir together flour, 1/4 cup sugar, salt, and chopped herbs in a bowl. Add butter and stir with a fork until mixture forms a dough (I mixed the ingredients in a food processor instead). Divide dough in half and pat each half into a 6 1/2 to 7-inch round on an ungreased baking sheet. Crimp edges of rounds and cut each into 8 wedges with a sharp knife. Lightly brush with egg white and arrange 1 leaf of each herb on each wedge. Brush herbs lightly with egg white and sprinkle with 1/2 tablespoon sugar. Prick each wedge with a fork.

Bake until golden, 15 to 17 minutes. Recut wedges while shortbread is hot, then cool completely on sheet on a rack.

Cookies will keep in an airtight container for five days. *You can opt for only two herbs, if you prefer.

Yum! Gourmet, the September 2005 issue.

Lemon Cornmeal Cake with Lemon Glaze and Blueberry Sauce

2009-03-14T13:15:00.000-07:00

This is a simple cake for any occasion or no occasion at all. And best of all—it tastes like spring. One large lemon should be enough for both the glaze and the blueberry sauce.

Serves 8 to 10

Ingredients
Glaze
1 1/2 cups (packed) powdered sugar, sifted
2 tablespoons (or more) fresh lemon juice

Cake
1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
3/4 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled
Crushed-Blueberry Sauce

Preparation
glaze
Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.

cake
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.

Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.

Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce (recipe follows).

Crushed Blueberry Sauce

Ingredients
3 cups fresh blueberries or frozen, thawed (13 to 14 ounces), divided
2/3 cup (packed) golden brown sugar
2 teaspoons fresh lemon juice
1/2 teaspoon finely grated lemon peel
Pinch of salt

Preparation
Combine 1 1/2 cups blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. DO AHEAD Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving, if desired.

from Bon Appétit April 2009

Veggie Burgers

2008-10-26T06:53:00.000-07:00

2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg

In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.

Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.

In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

Recipe from Guy Fieri, Food Network

Pumpkin Chipotle Soup

2008-10-18T16:27:00.000-07:00

1 small dried chipotle chile or one canned chipotle chile
1 cup boiling water (if using dried chile)
1 tablespoon canola oil
1 white onion, chopped
1 apple, peeled, cored, and chopped
2 cloves garlic, minced
3 1/2 cups pumpkin or a 29-oz. can pumpkin
4 cups vegetable stock
1 teaspoon nutmeg
juice of 1 lime
salt to taste
sour cream
cilantro leaves

If using dried chile: place chile in a bowl and cover with boiling water. Let stand 30 minutes.

In a heavy stockpot, heat canola oil on medium-low heat. Add onion and cook until translucent. Dice chile, reserving some sauce from can. Add chile and apple to the pot and continue cooking about 3 minutes. Add chipotle sauce to taste. Add garlic and cook for 30 seconds.

Add pumpkin, stock, and nutmeg and bring to a boil. Reduce heat to simmer, cover, and cook another 35 minutes. Using a hand blender, puree soup until smooth. Squeeze in juice of one lime and salt to taste. Ladle soup into bowls and top with a dollop of sour cream and a few cilantro leaves.

Note: Recipe slightly adapted from Maria at Just Eat Your Cupcake

Cacao Nib Shortbreads Cookies

2008-10-18T16:18:00.000-07:00

1 cup (2 sticks) unsalted butter, softened
3/4 cup cane sugar
1/4 salt
1 teaspoon vanilla extract
1 cup pecan pieces, chopped
1/3 cup TCHO cacao nibs*
2 cups all-purpose flour
4 ounces bitter sweet chocolate, finely chopped

Combine butter, sugar, salt, and vanilla in the bowl of an electric mixer. Beat until smooth and creamy. Mix in pecans, cacao nibs, and chocolate. Blend in flour.

Form dough into approximately 2 inches in diameter. Wrap in plastic wrap and refrigerate for 2 hours. (can be frozen 3 months)

Preheat oven to 350˚F. With a sharp knife, slice the cold dough into 1/4-inch thick slices. Place cookies at least 1 1/2 inches apart on cookie sheet lined with parchment paper. Bake until cookies are light golden brown at the edges, 12 to 14 minutes. Cool on wire wrack.

*TCHO cacao nibs are available online at www.tcho.com, but these shortbread cookies are great without them.

Product Review—Country Bob's All Purpose Sauce

2008-09-29T05:00:00.001-07:00

Because I sometimes write about food, Country Bob's has asked me to review their All Purpose Sauce. They were kind enough to send two bottles to me with a few recipes. So here goes.

Country Bob Edson started perfecting his sauce in the 60s and then began selling it in 1977. His corporation is based in Centralia, Illinois. I'm not sure if the sauce is available nation wide, but the brochure says its "distribution has magnified regionally in all directions."

I started with Country Bob's Pickin' Food, which is a variation of Check Mix, the savory variety. I don't usually like that stuff because it can be excessively salty, so I was interested in this variation. It called for an assortment of Chex cereal, small pretzels, and chopped nuts. To that you add melted butter, 1/4 cup of Country Bob's All Purpose Sauce, and 2 teaspoons Country's Bob's Seasoned Salt. I didn't have the salt or any sort of seasoned salt, so I substituted a different spice/seasoning mix I keep on hand that follows Emeril's Essence recipe.

The snack mix was easy to make, and the sauce added just the right amount of flavor—no extra salt necessary. This sauce has a bit of a bite to it all by itself.

Next I followed the recipe for World's Greatest Burger. Everybody's got one. I initially hesitated because it called for Lipton Onion Soup Mix. Something about cooking with soup mix or even canned soup sets off my shlock food alarm, but I went ahead with it. Along with the soup mix, you add Country Bob's sauce and ground beef. With all the sodium in the soup, it was OK to skip the seasoned salt again. I grilled the burgers, and they were the juiciest and tastiest burgers I have had in a long time. As much as I hate the soup idea, I would make these again.

I would also use this sauce in place of ketchup, which everyone in my house hates. Who can stand a condiment that has such an unappetizing color and ends up on the outside of the bottle more often than inside?

In comparison, Country Bob's All Purpose Sauce has twice as much sugar but considerably less sodium that A-1 Steak Sauce per serving. Compared to Jack Daniel's Barbecue Sauce, it has about the same amount of sugar and sodium. Its ingredients appear to be all natural without an preservatives or artificial flavors. www.countrybobs.com

Curried Couscous

2008-09-20T12:59:00.000-07:00

Serves 6

1 1/2 cups couscous
1 Tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoon salt
1 teaspoon pepper
1/2 cup grated carrots
1/2 cup minced flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions; mix well and taste for seasonings. Serve at room temperature

from The Barefoot Contessa Cookbook

Homemade Oreos

2008-06-22T12:01:00.000-07:00

A fantastically cool blogger by the name of Mrs. G found this recipe on The Smitten Kitchen who found it in Retro Desserts by Wayne Brachman. They are irresistible.

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 to 1½ cups sugar
½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
1 large egg

For the filling:
¼ cup (½ stick) room-temperature, unsalted butter
¼ cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375 degrees.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Steak Fajitas with Fresh Lime

2008-05-08T19:12:00.000-07:00

Serves 4

2 12-ounce skirt steaks, each halved
3 tablespoons fresh lime juice, divided
1 large onion, halved lengthwise, thinly sliced
4 large garlic cloves, pressed
1 1/2 tablespoons hot chili sauce (such as sriracha)*
1 tablespoon ground cumin
1 teaspoon finely grated lime peel
2 tablespoons olive oil
12 cherry tomatoes
1/3 cup thinly sliced fresh basil

Warm flour or corn tortillas Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper. Combine 2 tablespoons lime juice and next 5 ingredients in medium bowl. Pour onion mixture over steaks; turn to coat evenly. Let marinate 10 minutes.

Heat oil in large nonstick skillet over high heat. Add steaks with onion mixture. Cook steaks 1 minute per side. Add tomatoes and basil. Continue cooking steaks to desired doneness, turning occasionally, about 3 minutes longer for medium-rare. Sprinkle mixture with 1 tablespoon lime juice. Cook 1 minute longer to blend flavors. Transfer steaks to work surface. Cut across grain on slight diagonal into 1/2-inch-thick strips. Transfer fajitas to bowl and serve with tortillas.
*Available in the Asian foods section of many supermarkets and at Asian markets.

from Bon Appétit, June 2008

Orzo with Garbonzo Beans and Goat Cheese

2008-05-08T19:04:00.000-07:00

Serves 4

1 1/2 cups orzo (about 9 ounces)
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
2 tablespoons chopped fresh oregano
15-ounce log soft fresh goat cheese, crumbled (about 1 cup)

Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.

Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, and chopped fresh oregano; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo salad warm or at room temperature.

Rigatoni with Spicy Sausage-Tomato Sauce

2008-05-08T18:59:00.000-07:00

Serves 6

1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 pounds fresh hot Italian sausages, casings removed
1/2 cup dry red wine
1 28-ounce can diced tomatoes in juice
1 28-ounce can crushed tomatoes with added puree
8 ounces rigatoni
2 cups (packed) fresh arugula, stemmed
1/2 cup thinly sliced fresh basil leaves
1 tablespoon chopped fresh oregano
1/2 cup freshly grated Parmesan cheese

Heat oil in heavy large pot over medium heat. Add onion; sauté until translucent, about 4 minutes. Add garlic; stir 1 minute. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot. Add wine, diced tomatoes with juice, and crushed tomatoes; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat before continuing.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

Stir pasta, arugula, basil, and oregano into tomato sauce. Simmer until arugula wilts, stirring often, about 2 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

from Bon Appétit, June 2008

Johnny Marzetti

2008-04-30T08:04:00.001-07:00

This big mess in a dish was developed and named by Teresa Marzetti, a woman who moved to Columbus, Ohio from Florence, Italy in the late 1800s. She started a restaurant that was initially a popular place for OSU students, but eventually it grew into a four-star restaurant. The restaurant closed in 1972 when Teresa died, but her name is still attached to a line of salad dressings, something she was famous for, along with Johnny Marzetti. In New England, this stuff is known as American Chop Suey.

Serves 6 to 8

1 16-oz package rigatoni or your favorite pasta
1 1/2 lbs. ground beef
1 large onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, diced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1 29-oz. can diced tomatoes
6 oz. tomato paste
2 tablespoons fresh parsley, chopped
2 cups grated mozzarella (or use your favorite cheese)
1/2 cup Parmesan cheese

• Preheat oven to 375˚.
• Cook pasta according to package directions.
• Brown meat, onions, green peppers, and celery. Stir in seasonings. Mix with pasta, tomatoes, tomato paste, parsley, 1 cup of grated cheese, and the Parmesan. Spread in 9x13 baking dish and top with remaining cheese.
• Bake for 35 to 40 minutes.

Thai-Style Chicken Curry

2008-04-09T19:59:00.000-07:00

Serves 4

2 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken, cut into 1-inch pieces
1 (14- to 15-ounce) can Thai coconut soup* (Tom Kha or Tom Kha Kai)
1 tablespoon Thai green-curry paste
3/4 pounds fresh pineapple chunks (about 2 cups)
1 (15-ounce) can straw mushrooms, rinsed and drained

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté chicken with 1/4 teaspoon salt until golden brown and just cooked through, 4 to 6 minutes. Transfer to a bowl.

Simmer soup in skillet with curry paste and pineapple chunks, uncovered, stirring occasionally, until liquid is reduced by about one fourth, about 5 minutes.

Return chicken with any juices from bowl to skillet and stir in mushrooms, then simmer 1 minute.

*Note: If you can't find coconut soup, coconut milk is a suitable substitute.

from Gourmet, December 2007

Parmesan Chicken

2008-04-07T06:57:00.000-07:00

Serves 6

6 boneless, skinless chicken breasts pounded to 1/4 inch thickness

1 cup flour

1 teaspoon salt

1/2 teaspoon pepper

2 large eggs

1 1/4 cups seasoned dry bread crumbs

1/2 cup Parmesan cheese

butter

extra-virgin olive oil

Combine flour, salt, and pepper on dinner plate. In a shallow bowl, beat the eggs with 1 tablespoon water. On another plate, combine the bread crumbs and Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides in egg mixtures, then dredge both sides in bread-crumb mixture, pressing lightly.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan and cook on medium-low heat for 2 to 3 minutes on each side (do not crowd pan) until cooked through. If you need to cook in batches, add more butter and oil as needed.

Serve with a salad or top with heated pasta sauce and serve with pasta.

Barefoot Contessa's Turkey Meatloaf

2008-04-03T15:21:00.001-07:00

Several years ago, we hosted a French student who was visiting her friend, a foreign exchange student at our local high school. One evening, I presented Sophie with an all-American meal—meatloaf and mashed potatoes. She seemed to like it. I think it's kind of universal. Barefoot Contessa's recipe is my favorite and can easily be modified. Cut it in half for a smaller batch, and substitute beef for turkey if you prefer, or a combination of beef and pork. The turkey has such a great flavor though. It's even better if you use a combination of ground light and dark meat. And if you hate ketchup because it's disgusting, and everyone should hate it, use barbecue sauce instead.

serves 8 to 10

3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

Preheat oven to 325 degrees F.

In a medium sauté pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours* until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

*If you cut this in half and only use 2 or so pounds of meat, this will be cooked in an hour.

Wonton Ravioli with Browned Sage Butter

2008-02-21T13:01:00.000-08:00

Serves 8

15 ounces whole-milk ricotta cheese
10 ounces frozen chopped spinach, thawed and squeezed dry
4 ounces thinly sliced prosciutto, chopped
2 large egg yolks
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
48 square wonton wrappers
1/2 cup (1 stick) butter
1 teaspoons dried sage
Freshly grated Pecorino cheese

Whisk the ricotta, spinach, prosciutto, egg yolks, salt and pepper in a medium bowl to blend.*

Place 1 tablespoon of the ricotta filling in the center of a wonton wrapped. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, point to point, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Repeat with the remaining filling and wrappers. (Ravioli can be prepared up to 2 hours ahead; just cover and chill.)

Bring a large pot of salted water to a boil. Working in batches, cook the ravioli gently until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large, shallow bowl.

Melt the butter in a small, heavy skillet over medium heat and cook until slightly browned and aromatic. Add the sage and stir for 1 minutes. Season to taste with salt and pepper. Pour the sage butter over the ravioli and toss gently to coat. Sprinkle with the Pecorino cheese and serve.

*To simplify this recipe, omit spinach and prosciutto. This is also an easy recipe to cut in half for fewer servings.

White Chocolate Cheesecake

2008-02-21T12:44:00.000-08:00

Crust:
1/2 cup butter
1/4 cup sugar
1/2 teaspoon vanilla
1 cup flour

Filling:
4 8oz. packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
4 eggs
12 oz. white chocolate, melted and slightly cooled

Preheat oven to 325˚
Cream butter, sugar and vanilla in a small bowl with electric mixer until light and fluffy. Gradually add flour, mixing at low speed until blended. Press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 minutes or until edges are light golden brown.

Beat cream cheese, sugar, and vanilla at medium speed until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in melted chocolate. Pour over crust.

Bake 55 to 60 minutes or until center is almost set. Run knit or metal spatula around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with chocolate curls and powdered sugar.

Helpful tip: when baking cheesecakes, it's important to keep the oven moist. When preheating the oven, place a 13 x 9-inch baking pan half filled with hot tap water on the bottom rack. Bake the cheesecake on the middle rack above the pan of water. Avoid over baking—the center should be soft and moist and will firm during cooling.

Butternut Squash Soup

2008-02-10T12:07:00.001-08:00

This from-scratch recipe is simple and flavorful. Garnish with some slightly whipped cream, just frothy and thick, for a great presentation.

Serves 6

1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh sage
4 cups 1/2-inch cubes peeled seeded butternut squash
1 1/2 teaspoons coarse sea salt
1 garlic clove, minced
5 to 6 cups chicken broth

Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.

Working in batches, puree soup in blender*, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired.

*Instead of bothering with the messiness of a blender, use a hand-held blender to purée the soup directly in the pot.

From Bon Appétit, February 2008

Smoked Salmon Spread

2008-02-09T12:02:00.000-08:00

For a slightly different taste, try using smoked trout when it's available.

Makes 2 cups

8 oz. smoked salmon
5 tablespoons unsalted butter, softened
3 oz. cream cheese, softened
3 tablespoons finely chopped shallot
2 tablespoons chopped fresh dill or to taste
Splash of fresh lemon juice
Splash of hot sauce such as Tabasco
Pinch of black pepper
1/3 cup cold water

Put all ingredients but water in a food processor and process until well blended and smoother, stopping to scrape down sides once or twice. With motor running, add water in a steady stream until water is absorbed, about 1 minute.

Transfer mixture to a bowl, cover, and chill several hours for flavors to blend. Serve at room temperature with crackers.

From Gourmet, December 2005

Red Curry Shrimp

2008-02-09T11:55:00.001-08:00

This is very easy and very fast, and if you keep a bag of frozen shrimp on hand, it's an even better recipe for a quick dinner.

Serves 4

1 tablespoon red curry paste (available in the Asian section of most stores)
1 13.5-oz. can unsweetened coconut milk
1 8-oz. bottle clam juice
1 1/4 pounds uncooked large shrimp, peeled and deveined
1/3 cup chopped fresh cilantro
1 lime, cut into wedges
Cooked rice

Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute. Add coconut milk and clam juice and bring to a boil, whisking until paste dissolves (don't be put off by the appearance. It looks much better after it is blended). Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes. Add shrimp and cook until they turn pink and are just opaque, turning occasionally, about 4 minutes. Do not overcook. Stir in cilantro and season with salt and pepper. Divide shrimp and sauce over bowls of rice and garnish with lime wedges.

From Bon Appétit, October 2003

Shells with Mascarpone and Roasted Tomatoes

2008-02-08T05:02:00.000-08:00

Serves 6

1 pt. grape tomatoes, halved lengthwise
1 1/4 teaspoon salt
3/4 teaspoon pepper
1 lb. shell pasta, or shaped pasta of your choice
1 1/4 cups mascarpone cheese
1 cup Parmesan cheese
1/4 cup minced chives

Preheat oven to 400˚ F. Butter a 13x9-inch baking dish. Arrange tomatoes in pan and sprinkle with salt and pepper. Roast for 15 minutes.

Cook pasta in a large pot of boiling salted water until al dente. Reserve 1 1/2 cups pasta cooking water and drain well. Transfer pasta to a large bowl. Add mascarpone and stir until cheese melts. Add reserved cooking water, tomatoes, 1/2 cup Parmesan cheese, and salt and pepper to taste.

Spoon pasta mixture into dish and sprinkle with remaining Parmesan cheese. Bake 18 to 20 minutes. Garnish with chives.

Best Sloppy Joes

2008-01-31T05:08:00.000-08:00

Serves 4

1 (14 1/2-ounce) can whole tomatoes in juice, drained
1 large onion, chopped
4 garlic cloves, finely chopped
2 tablespoons unsalted butter
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 1/2 lb ground beef chuck
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
1 1/2 tablespoons packed brown sugar
4 kaiser rolls, split

Purée tomatoes in a blender.

Cook onion and garlic in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until onion begins to brown, 4 to 5 minutes. Add carrot, celery, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.

Add beef and brown, stirring to break up lumps, 5 to 6 minutes. Add chili powder, cumin, 1/2 teaspoon salt, and 3/4 teaspoon pepper and cook, stirring, 2 minutes. Add puréed tomatoes, wine, Worcestershire sauce, and brown sugar and boil, stirring occasionally, until sauce has thickened, about 6 minutes. Season with salt and sandwich inside rolls.

from Gourmet, October 2007

Chewy Chocolate cookies

2007-12-18T09:28:00.000-08:00

Makes 24

1/2 cup and 2 tablespoons butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup flour
1/4 cup and 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 C)

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt. Stir into the creamed mixture until blended. Stir in the chocolate chips. Drop dough by teaspoonsful onto ungreased cookie sheets.

Bake 8 to 9 minutes. Cookies will be soft: cool slightly on cookie sheet. Remove to wire rack to cool completely.

Butternut Squash Chowder

2007-11-01T07:49:00.001-07:00

For someone who lives just minutes from a lovely Williams-Sonoma store where the purée is on sale, this would a great weekend meal. This recipe is much better than the sweeter version found on the label of the purée.

Serves 6 to 8

4 bacon slices, cut into 1/2-inch pieces
1 yellow onion, diced
2 celery stalks, diced
1 bay leaf
1 tsp. chopped fresh sage, plus small sage leaves for garnish
4 tsp. kosher salt, plus more, to taste
1 tsp. freshly ground pepper, plus more, to taste
2 russet potatoes, peeled and cut into 1/2-inch cubes
1/4 cup white wine
3 cups low-sodium chicken broth
1 jar (32 oz.) butternut squash puree
1/2 cup heavy cream

In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 tsp. salt and the 1 tsp. pepper and cook, stirring occasionally, just until the vegetables are soft, 5 to 6 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes.

Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes.

Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.

Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately.

Pumpkin Bread Pudding

2007-11-01T07:48:00.001-07:00

Ugly, yes, but very tasty.

Makes 6 servings

1 cup heavy cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette (or dried up pumpkin cake you wouldn't feed to a dog)
3/4 stick unsalted butter, melted

Preheat oven to 350°F with rack in middle.

Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Quick Thai Chicken and Vegetables

2007-10-18T05:43:00.000-07:00

Serves 4

2 teaspoons canola oil
1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
1 medium onion, halved and sliced
1 clove garlic, minced
1 tablespoon minced fresh ginger
1 1/2 teaspoons red curry paste, or to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup reduced sodium chicken broth
1 cup "lite" coconut milk
1 tablespoon fish sauce or reduced-sodium soy sauce
1 teaspoon light brown sugar
1 1/2 cups cauliflower florets
2 cups baby spinach
1 tablespoon lime juice
Lime wedges

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to a simmer. Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes. Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges.

Mac and Cheese with Chicken and Broccoli

2007-09-26T06:37:00.000-07:00

Serves 6

1 pound skinless boneless chicken breasts
Olive oil (for brushing)
2 heads of broccoli, cut into florets (about 5 cups)
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all purpose flour
4 cups whipping cream
1 cup grated Fontina cheese (about 4 ounces)
1 cup grated cheddar cheese (about 4 ounces)
1 pound pasta shells, freshly cooked
1/2 bunch fresh chives, chopped

Preheat broiler. Sprinkle chicken with salt and pepper. Brush both sides with olive oil. Broil until cooked through, about 6 minutes per side. Dice chicken and set aside. Cook broccoli in medium pot of boiling salted water until crisp-tender, about 3 minutes. Set aside.

Melt butter in heavy large saucepan over medium heat. Add flour and cook 2 minutes, stirring constantly. Gradually mix in cream. Bring to boil, reduce heat, and simmer 10 minutes, stirring frequently. Add both cheeses and stir until sauce is smooth. Season to taste with salt and pepper. Add pasta, chicken, and broccoli to sauce; mix well. Garnish with chives and serve.

Cheesemonger's Mac and Cheese

2007-09-26T06:25:00.000-07:00

Servings: Makes 8 servings

1 1/2 cups coarsely grated Gruyère cheese
1 1/2 cups coarsely grated sharp cheddar cheese (about 6 ounces)
1 1/2 cups diced rindless Brie (cut from 1-pound wedge)
5 tablespoons butter, divided
1/4 cup all purpose flour
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon (scant) nutmeg
4 cups whole milk
1 3/4 cups fresh breadcrumbs made from crustless French bread
1 pound penne pasta
8 teaspoons whipping cream (if making 1 day ahead)

Set aside 1 cup for topping; cover and chill. Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add breadcrumbs; toss. Stir until golden, about 2 minutes. Transfer to plate.

Preheat oven to 375°F. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among eight 1 1/4-cup custard cups. Sprinkle with 1 cup cheese. Place cups on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 teaspoon cream. Cover with foil; bake 15 minutes. Uncover. Sprinkle partially baked chilled or just assembled cups with breadcrumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.

from Bon Appétit, October 2007

Tuna Casserole

2007-09-11T19:14:00.000-07:00

Yes, I know--tuna casserole? Ick. But maybe not. This classic dish is included in this collection of recipes because when I was in college, I apartment-sat for a sister for two weeks, and my group of pals and I couldn't afford much more than tuna. We ate tuna casserole night after night, and the people who lived upstairs felt sorry for us. Every night when they got home from work and smelled tuna, they nodded and said, "yep, college kids." They remembered being our age and only having $5 in their pocket. Enjoy.

Serves 6

8 ounces egg noodles, medium*
1 clove garlic, finely minced
1/2 cup finely chopped or grated onion
3 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
2 cans tuna** (6 1/2 to 7 ounces each), drained and flaked
1 cup frozen peas or mixed vegetables (such as peas and carrots), cooked
salt and pepper
3 tablespoons bread crumbs
2 teaspoons tablespoon dried parsley flakes
1 tablespoon melted butter

Preheat oven to 350 degrees.

Cook noodles in salted water; drain and set aside. Sauté onions and garlic in butter until onions are tender. Add flour; blend until smooth. Add milk and cook, stirring constantly, until thickened and smooth. Add tuna, vegetables, and salt and pepper to taste; stir in cooked noodles. Pour tuna noodle mixture into a 1 1/2-quart casserole. Mix crumbs and dried parsley with melted butter; sprinkle over casserole. Bake for 20 minutes, or until heated through.

*You can substitute rice for noodles for something different.
**When buying tuna, look for solid white Albacore tuna as opposed to chunk light. It has a sturdier texture and better flavor. I will cost more than chunk light, but it's well worth it.

Chicken with Goat Cheese and Basil

2007-09-11T19:04:00.000-07:00

Serves 4

4 boneless chicken breasts with skin*
6 oz. garlic-and-herb goat cheese, cut into 1/2-inch-thick slices
4 large basil leaves
Extra virgin olive oil
salt and pepper to taste

Preheat oven to 375 degrees.

Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving one side attached. Place a slice of goat cheese and a basil leaf under the skin of each chicken breast. Cover with the skin.

Rub with oil and sprinkle with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is cooked through.

*Sometimes these aren't available. You can buy chicken on the bone instead and remove it yourself, although that would involve further touching raw meat.

From Barefoot Contessa at Home

Chicken Noodle Soup

2007-09-11T18:56:00.000-07:00

Serves 6

2 chicken breasts with bone in*
Olive oil
Kosher salt
Black pepper
2 quarts chicken Stock**
1 cup chopped celery
1 cup chopped carrots
2 cups wide egg noodles
1/4 cup chopped fresh parsley

Preheat oven to 350 degrees.

Place the chicken breasts on a sheet pan and rub with oil. Season with salt and pepper, and roast for 35 to 40 minutes or until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.

Bring the stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked through. As the chicken mean and parsley and heat through.

*To save time, buy a roasted chicken
**Tests have shown that College Inn is the best-tasting canned broth. Seriously, there was actually a test.

Mashed Potatoes

2007-09-11T18:49:00.000-07:00

Serves 4

2 1/2 pounds russet, or baking potatoes, cut into 1-inch chunks, about 7 to 8 cups of cut up potatoes
1/4 cup milk or half-and-half
1/4 cup butter
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.

Drain potatoes thoroughly; transfer to a large bowl. Add remaining ingredients to the bowl, and mash with a potato masher to desired consistency. For creamy potatoes, use an electric mixer.

Alternatives: mix in sour cream instead of butter for a different flavor. You can also add roasted garlic or Parmesan.

Roasted Carrots

2007-09-11T18:37:00.000-07:00

Serves 6

12 carrots
3 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons minced fresh dill or parsley

Preheat the oven to 400 degrees.

Slice the carrots diagonally into 1 1/2-inch-thick slices. Toss them in a bowl with the olive oil, salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes. Toss the carrots with dill or parsley.

Broccoli with Garlic

2007-09-11T18:32:00.000-07:00

Serves 6

1 head garlic, peeled (about 1 cloves)
1 cup good olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
4 stalks broccoli, cut into florets

Put the garlic cloves and oil in a small saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool.

Blanch the broccoli florets in a large pot of boiling salted water 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. Drain. Toss with 1/2 teaspoon salt, 1/4 cup oil used to cook the garlic, and half the cooked garlic. Serve cold or at room temperature.

Hummus

2007-09-11T18:29:00.000-07:00

Makes 2 cups

2 cups canned chickpeas, drained, rinsed, liquid reserved
1 1/2 teaspoons kosher salt
4 garlic cloves, minced
1/3 cup tahini
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons liquid from chickpeas
8 dashes Tabasco sauce

Place all ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely puréed. Taste for seasoning and serve chilled or at room temperature.

From The Barefoot Contessa Cookbook

Italian Sausage and Tortellini Soup

2007-09-11T07:13:00.000-07:00

Serves 6

1 pound sweet Italian sausage or chorizo sausage, casings removed
1 cup chopped onion
2 large garlic cloves, sliced
5 cups beef stock or canned broth
2 cups chopped tomatoes (about 3/4 pound)
1 8-ounce can tomato sauce
1 large zucchini, sliced
1 large carrot, thinly sliced
1 medium-sized green bell pepper, diced
1/2 cup dry red wine
2 tablespoons dried basil
2 tablespoons dried oregano
8 to 10 ounces purchased fresh cheese tortellini
Freshly grated Parmesan cheese

Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)

Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

From Bon Appétit, October 1993

Tortellini with Sage Butter

2007-09-11T07:10:00.000-07:00

Serves 4

3 bunches fresh sage
1 pound good-quality tortellini
7 tablespoons unsalted butter

Wash sage and dry well. Remove 6 leaves and cut into very fine julienne. Coarsely chop enough sage to get 1/2 packed cup.

Bring a large pot of salted water to a boil. Add tortellini and cook until al dente, about 8 minutes.

Melt 6 tablespoons butter in a large nonstick skillet. Add chopped sage, a pinch of salt, and freshly ground black pepper. Cook over medium heat until butter just begins to brown and bubble; the sage should get crispy.

Drain tortellini in a colander, saving 1/4 cup cooking water. Immediately put pasta in a large warm bowl, adding remaining butter. Toss with melted butter-sage mixture and add enough cooking water to make a smooth sauce. Add salt and pepper to taste and sprinkle with julienned sage. Divide immediately among warm pasta bowls.

From Cooking 1-2-3, October 2003

Asian Slaw

2007-09-11T06:47:00.000-07:00

Serves 4

For dressing
1 tablespoon soy sauce
1 tablespoon cider vinegar
2 teaspoons Asian sesame oil
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons Asian chile paste
1/4 cup creamy peanut butter
1 teaspoon sugar

For slaw
1 tablespoon vegetable oil
2 medium carrots, cut into julienne strips
1/2 small head cabbage, cut into 1/4-inch-thick slices
1/2 large cucumber, seeded and cut into julienne strips

Make dressing:
Whisk together dressing ingredients.

Make slaw:
Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.

Hoisin Five-Spice Chicken Legs

2007-09-11T06:46:00.000-07:00

Serves 4

4 chicken legs, thigh and drumstick separated
1/2 cup hoisin sauce
1 teaspoon Chinese five-spice powder

Preheat oven to 500°F.

Put chicken in a shallow (1-inch-deep) baking pan lined with foil. Stir together hoisin sauce and five-spice powder and brush liberally all over chicken. Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.

Note: Serve with Asian slaw or noodles

Spaghetti with Garlic and Cumin

2007-09-11T06:41:00.000-07:00

Serves 2

1/2 cup olive oil
1/2 cup chopped fresh Italian parsley
3 large garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon dried crushed red pepper
2 ounces spaghetti
Freshly grated Parmesan cheese

Mix first 5 ingredients in small bowl; set aside. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain spaghetti, reserving 3/4 cup cooking liquid. Return pasta to pot. Add oil mixture and toss over medium heat to coat, about 1 minute, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Sprinkle with Parmesan cheese and serve.

From Bon Appétit, December 2002

Sweet Italian Sausage with Fennel and Onion

2007-09-10T18:47:00.000-07:00

Serves 4

8 sweet Italian sausages (1 1/3 lb. total)
1 large onion, cut lengthwise into 1/4-inch-thick slices
1 medium to large fennel bulb (sometimes called anise), fronds chopped, stalks removed, and bulb halved, cored, and cut into 1/4-inch-thick slices
1 teaspoon salt
2 tablespoons extra-virgin olive oil

Prick sausages and cook in a heavy skillet over moderately low heat until browned on all sides and cooked through, about 20 minutes.

While sausages are simmering, cook onion, fennel bulb, and salt in oil in large nonstick skillet over moderately high heat, stirring, until softened, about 8 minutes. Cover skillet and cook, stirring occasionally, until tender, about 8 minutes more. Stir in fennel fronds and serve mixture with sausages.

Note: If you prefer, substitute assorted sweet peppers for fennel and serve on sausage rolls.

Frittata with Zucchini and Goat Cheese

2007-09-08T10:08:00.000-07:00

Serves 8

10 eggs
1 tsp. salt
1 1/2 tablespoons unsalted butter
2-3 small zucchini, sliced 1/8" thick
2 tablespoons fresh oregano leaves
2 teaspoons chopped fresh flat-leaf parsley
4 oz. goat cheese, crumbled

In a bowl, whisk together eggs and 1/2 teaspoon salt.

In a deep frying pan over medium heat, melt 1 1/2 tablespoons butter. When it foams, add zucchini; sprinkle with 1/2 teaspoon salt. Sauté 30 seconds. Add oregano and 2 teaspoons parsley; cook 30 seconds. Add eggs; lightly and quickly stir eggs to blend. Lift cooked edges to allow uncooked eggs to flow underneath. Sprinkle cheese on frittata; do not stir. Reduce heat to low; cook 4 to 5 minutes more.

Cover and cook another 8 to 10 minutes until set in the center. Loosen edges with spatula and invert onto serving plate. Serve with a salad to complete the meal.

Asian Peanut Sauce

2007-09-07T20:31:00.000-07:00

Makes 1 2/3 cups

2/3 cup canned coconut milk, stirred
1/2 cup creamy peanut butter
1 1/2 tablespoon fish sauce*
1 1/2 tablespoons soy sauce
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons packed light brown sugar
1 teaspoon fresh lemon or lime juice
1/2 teaspoon dried hot red pepper flakes

Blend all ingredients in a blender or food processor until smooth.

*Fish sauce is available in the Asian section of most super markets. Despite its name, it does not have a fishy taste or odor, but it does add a great flavor when mixed with other ingredients. Don't be afraid of it.

Turkey and Black-Bean Salsa Tortilla Rolls

2007-09-07T20:26:00.000-07:00

Makes 4

1/2 cup canned black beans, rinsed and drained
1 large tomato, seeded and chopped
2 pickled jalapeños, seeded and chopped
4 teaspoons fresh lime juice
1/2 teaspoon chili powder
1/2 ripe avocado
2 tablespoons plain yogurt
4 whole-wheat tortillas
1/2 lb. thinly sliced turkey breast
1 cup fresh cilantro, chopped

Stir together black beans, tomato, jalapeños, 2 teaspoons lime juice, chili powder, and salt to taste.

Purée avocado, yogurt, remaining 2 teaspoons lime juice, and salt to taste in a food processor, or mash with a fork until smooth.

Spread avocado mixture evenly on tortillas and arrange turkey across each tortilla just below middle. Top with black bean salsa and cilantro and roll up tortillas tightly, leaving ends open. Halve diagonally with a serrated knife.

Mashed Potatoes

2007-09-07T20:21:00.000-07:00

Serves 4

3 Yukon Gold potatoes, peeled and quartered
1/4 cup sour cream

Cover potatoes with salted water and boil until tender, about 20 minutes. Drain in a colander set over a bowl, reserving cooking liquid, and return potatoes to pot. Mash potatoes with 1 1/4 cup cooking liquid and sour cream. Season with salt and pepper to taste.

Note: for a different texture, scrub potatoes quarter but don't peel. Mash the peels in with the rest of the potatoes.

Creamy Polenta

2007-09-07T20:18:00.000-07:00

Serves 4

3 cups water
3/4 cup instant polenta
3/4 to 1 cup grated Parmesan
1 tablespoon unsalted butter

Bring water to a boil in a 2-quart saucepan and slowly add polenta, whisking constantly. Cook polenta over moderate heat, whisking constantly, 5 minutes. Remove from heat and whisk in cheese, butter, and salt and pepper to taste. Serve immediately.

Pork Chops with Coriander-Cumin Spice Rub

2007-09-07T20:15:00.000-07:00

Serves 2

1 tablespoon cumin
1 tablespoon coriander
3 garlic cloves, finely chopped
2 tablespoons olive oil
2 pork chops, 3/4-inch-thick
2 tablespoons cilantro, chopped

Combine cumin, coriander, garlic, and 1 tablespoon oil. Pat pork chops dry and season with salt and pepper. Rub spice mixture on both sides of chops.

Heat remaining tablespoon oil in a large heavy skillet over moderate heat until hot but not smoking, then cook chops until just cooked through, 5 to 7 minutes on each side. Garnish with cilantro.

Note: this goes well with Creamy Polenta

Crispy Asian Chicken with Watercress Salad

2007-09-07T20:09:00.000-07:00

Serves 2

1/4 cup hoisin sauce
1/4 cup water
1 1/2 tablespoons soy sauce
1/2 teaspoon finely grated peeled fresh ginger
4 radishes, halved lengthwise and cut crosswise into slices
2 scallions, cut into 1/4-inch thick slices
3/4 bunch watercress, stems discarded
3/4 cup fresh bean sprouts
1 lb. boneless chicken thighs with skin
2 tablespoons flour
2 tablespoons cornstarch
1 cup vegetable oil for frying

Whisk together hoisin sauce, water, soy sauce, and ginger in a small bowl.

Chill radishes, scallions, watercress, and bean sprouts into a separate bowl.

While vegetables are chilling, pat chicken dry and season with salt. Cut into 1/4-inch-thick strips, without removing skin. Stir together flour and cornstarch and add chicken, tossing until coated well. Heal oil in a 12-inch skillet over moderately high heat until hot but not smoking, then fry chicken in batches, separating pieces and turning them occasionally, until crisp and cooked through, 6 to 8 inches. Transfer with a slotted spoon to paper towels to drain.

Toss chicken with three fourths ginger dressing. Toss vegetables with remaining dressing anid combine with chicken.

Note: watercress is not always available, so substitute with a tender lettuce like Boston.

Shrimp and Corn with Basil

2007-09-07T20:07:00.000-07:00

Serves 2

2 tablespoons unsalted butter
2 ears corn, kernels cut off ears
1/2 lb. shelled large shrimp
4 scallions, chopped
1/4 cup fresh basil, thinly sliced

Melt butter in a large nonstick skillet over moderately high heat until foam subsides, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.

Herbed Lamb Stew

2007-09-06T19:09:00.000-07:00

Serves 4

1 pound of lamb, cut into 3/4 inch cubes
2 tablespoons of cooking oil
2 cups of beef broth
1 cup of dry red wine
2 cloves of garlic, minced
1 teaspoon of dried marjoram, crushed
1 bay leaf
2 cups of peeled potatoes, cut into 1/2 inch cubes
1 1/2 cups of sliced carrots
1 1/2 cups of celery, cut into 1/2 inch slices
1/2 cup of chopped onion
1/2 cup of dairy sour cream
3 tablespoons of all purpose flour

In a large saucepan brown the meat, half at a time, in hot oil. Drain the fat. return all of the meat to the pan. Add broth, wine, garlic, marjoram, bay leaf, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Bring to boiling, reduce the heat. Cover, simmer for 20 minutes or until nearly tender. Stir in the potatoes, carrots, celery and onion. Return to boiling, reduce the heat. Cover, simmer for 30 minutes or until tender. Discard the bay leaf. Mix the sour cream and flour. Stir 1/2 cup of hot liquid into sour cream mixture. return to pan. Cook and stir until bubbly. Cook and stir for 1 minute more.

Sauteéd Pork Medallions

2007-09-05T17:56:00.000-07:00

Serves 6

2 1/4 pounds pork loin
1 recipe Southwestern sauce (below)
2 1/2 tablespoons vegetable oil
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 garlic cloves, minced
2 red peppers, cut into thin strips
1 zucchini, cut into thin strips
1 yellow squash, cut into thin strips
1 1/2 tablespoons jalapeño, diced

Slice the pork loin into 12 pieces. Prepare the Southwestern sauce. while the sauce is reducing, heat a sauté pan with 1 tablespoon of oil over medium-high heat.

Season the pork with salt and pepper. In two batches, sauté the pork medallions until golden brown and cooked through, about 3 to 4 minutes each side. Remove the pork from the pan and keep warm.

Add the garlic to the pan and sauté for one inute. Add the red pepper, zucchini, and yellow squash and sauté for 3 to 4 minutes. Deglaze the skillet with 3 tablespoons of the reduced sauce.

Season the vegetables with salt and pepper to taste. Finish ithe sauce with cilantro according to recipe. Serve the pork on a bed of the sautéed vegetables with tiehi sauce spooned on top. Garnish with jalapeño.

Southwestern Sauce

2 garlic cloves, minced
3 tablespoons shallots, minced
1 1/2 tablespoons tomato paste
3 tablespoons Creole mustard
1 1/2 teaspoons pepper
2 cups chicken broth
3 tablespoons maple syrup
1/2 cup cider vinegar
2 3/4 teaspoons salt
2 1/2 teaspoons cilantro, chopped
1/2 tablespoons jalapeño, diced

Heat 1/2 tablespoon of oil in a sauté pan over medium-high heat. Sauté the garlic and shallots 1 to 2 minutes. Add the tomato paste and cook until slightly browned, about 2 minutes. Add the mustard, pepper, chicken broth, maple syrup, vinegar, salt and pepper. Simmer until mixture reduces to a sauce consistency, about 10 minutes.

Note: this sauce is perfect with other dishes as well, like grilled steak.

Tortilla Soup

2007-09-05T17:45:00.001-07:00

Makes 2 quarts

8 corn tortillas, 6-inch diameter
4 teaspoons vegetable oil
1 1/2 cups onion, minced
2 garlic cloves, minced
1 1/2 cups tomato puree
2 tablespoons cilantro leaves
1 tablespoon mild chili powder
2 teaspoons ground cumin
3 quarts chicken broth
1/2 cup cheddar cheese, grated
1 cup chicken breast, cooked and shredded
1 cup avocado, diced

Cut the tortillas into matchsticks. Toast the strips by sauteeing them ina dry skillet over medium heat, tossing frequently 7 to 8 minutes. Reserve about 1/2 cup of the strips for garnish. Crush the remainder in a food processor*.

Heat the oil in a soup pot over medium heat. Add the onion and garlic and cook, stirring frequently, until they have a sweet aroma, about 5 to 7 minutes.

Add the tomato puree and continue to cook for another 3 minutes. Add the cilantro, chili powder, and cumin, and cook for another 2 minutes.

Add the broth, crushed tortillas. Stir well. Bring the soup to a simmer and cook for about 25 minutes. Garnish with chicken, cheese, reserved tortillas strips, adn diced avocado.

*or crush by placing in a zip-lock bag and pounding lightly with a rolling pin.

From the CIA's Gourmet Meals in Minutes.

Chocolate Chip Cookies

2007-09-05T05:38:00.001-07:00

Notes: use REAL BUTTER, and don't skimp on the chips--the darker the better

1 c. softened butter
1 1/3 c. sugar
2/3 c. brown sugar
1 1/2 t. vanilla
2 eggs
3 c. flour
1 t. baking soda
1 t. salt
25 oz. chocolate chips (or whatever various flavors you prefer)

• Preheat oven to 325. Line cookie sheets with parchment paper
• Cream butter and sugars
• Add vanilla and eggs and beat until combined
• Mix dry ingredients in a separate bowl. Gradually beat into dough
• Add chips
• Bake for 12 to 14 minutes (a little longer if you decide to make bigger cookies).

This should make 6 to 7 dozen

Cheesy Baked Tortellini

2007-09-04T20:08:00.000-07:00

Serves 4 to 6

Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.

Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Recipe courtesy Giada De Laurentiis

Stir Fried Chicken and Vegetables

2007-09-04T20:06:00.000-07:00

1 tablespoon peanut oil
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cups sugar snap peas
1 (15-ounce) can baby corn, drained
2 cups broccoli florets
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth

Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.

Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.

Copyright, 2005, Robin Miller, All rights reserved

Roasted Cauliflower with Indian Barbecue Sauce

2007-09-04T20:01:00.000-07:00

Makes 6 side-dish servings

ingredients:
1 tablespoon ground cumin
1 2-pound head of cauliflower, cored, cut into 1-inch florets (about 8 cups)
4 tablespoons vegetable oil, divided
1 teaspoon minced peeled fresh ginger
1 garlic clove, pressed
1 1/4 cups ketchup
1/4 cup soy sauce
2 tablespoons sugar

preparation:
Preheat oven to 400°F. Toast cumin in small skillet over medium heat until darker in color and beginning to smoke, about 11/2 minutes. Set aside.

Toss cauliflower and 2 tablespoons oil in large bowl. Transfer to medium rimmed baking sheet. Roast until very tender, stirring occasionally, about 45 minutes.

Meanwhile, heat remaining 2 tablespoons oil in small saucepan over medium-low heat. Add ginger and garlic; sauté until very fragrant, about 3 minutes. Add ketchup, soy sauce, sugar, and toasted cumin. Bring to boil, whisking to blend. Reduce heat to very low; simmer barbecue sauce 1 minute to blend flavors, whisking constantly.

Remove cauliflower from oven; transfer to large bowl. Toss with enough barbecue sauce to coat; season to taste with salt and pepper.

From Bon Appetit, September 2007

Pasta with Sun-Dried Tomatoes

2007-09-04T19:56:00.000-07:00

Serves 6 to 8

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

From Barefoot Contessa

Herbed New Potatoes

2007-09-04T19:52:00.001-07:00

Serves 6

4 tablespoons (½ stick) unsalted butter
2½ pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

From Barefoot Contessa

French Green Beans

2007-09-04T19:50:00.000-07:00

1 pound French string beans, both ends removed
Kosher salt
1 red onion, large-diced
½ red pepper, large-diced
½ yellow pepper, large-diced
Good olive oil
Freshly ground black pepper

Preheat the oven to 425 degrees.

Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.

Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.

Just before serving, reheat the string beans in a large sauté pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.

From Barefoot Contessa

Asian Noodles with Chicken and Broccoli

2007-09-04T19:47:00.000-07:00

Makes 4 servings

ingredients:
1 lb chicken tenders (not coated or cooked)
1 lb fresh or frozen broccoli florets
1 lb dried udon (thick wheat noodles)
1/2 cup premium oyster sauce (preferably Lee Kum Kee)
2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)
1 tablespoon Asian sesame oil
2 teaspoons Chinese chile garlic paste (preferably Lan Chi), or to taste
1/2 cup chopped scallions (from 1 bunch)
2 teaspoons roasted sesame seeds (optional)

preparation"
Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.

Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.

While noodles cook, tear chicken into chunks.

Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.

Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.

From Gourmet Magazine, December 2006

Italian Sausage and Pepper Paella

2007-09-04T19:41:00.000-07:00

Serves 2

ingredients:
2 links hot and/or sweet Italian sausage (about 6 ounces total)
1/2 red bell pepper, cut into 1/2-inch-wide strips
1/2 green bell pepper, cut into 1/2-inch-wide strips
1 small onion, cut into 1/2-inch wedges
1/2 tablespoon olive oil
3/4 cup Arborio or other medium-grain rice or converted rice
1/2 cup dry white wine or chicken broth
1 cup drained canned tomatoes, chopped coarse
1 1/2 cups water

preparation:
Preheat oven to 400°F.

Squeeze sausage meat from casings into a 10-inch heavy ovenproof skillet and add bell peppers, onion, and oil. Cook mixture over moderately high heat, breaking up sausage with a fork and stirring occasionally, 5 minutes, or until vegetables begin to brown. Add rice and sauté, stirring, 1 minute. Stir in wine, tomatoes, and water and bring to a boil, stirring to loosen brown bits. Transfer skillet to oven and bake, uncovered, 25 minutes, or until most liquid is absorbed. Season with salt and pepper.

From Gourmet Magazine, December 1996

Flourless Chocolate Cake

2007-09-04T19:34:00.000-07:00

It's time for another family favorite. This one is from Gourmet Every Day. Perfect with a small scoop of vanilla bean ice cream, a little raspberry sauce, and a glass of port.

Flourless Chocolate Cake
Makes 1 (8-inch) cake

4 oz. good bittersweet chocolate
1 stick unsalted butter
3/4 c. sugar
3 large eggs
1/2 c. unsweetened cocoa powder

•Preheat oven to 375F and butter an 8-inch round baking pan. Line bottom with a round of parchment paper, and butter the paper.
•Melt chocolate and butter in a double boiler until smooth*. Remove top of double boiler and whisk in sugar. Whisk in eggs. Sift cocoa powder over chocolate mixture and whisk until jsut combined. Pour into prepared pan and bake for 25 minutes.
•Cool in pan on a rack for 5 minutes, then invert onto a serving plate. Dust with cocoa powder or powdered sugar.

*It's a little easier to melt the chocolate and butter in a large glass bowl in the microwave. Heat on full power for 45 seconds. Stir, then heat 15 seconds at a time and stir. Heat and stir until it's melted. If you try to heat it all at once like an impatient snit, then you'll burn the whole thing, and you'll have to start over.

Soba with Chicken and Peanut Sauce

2007-09-04T17:26:00.000-07:00

Makes 4 servings.

Ingredients:
1 pound chicken cutlets or tenders
1 pound soba noodles
1/2 seedless cucumber (usually plastic-wrapped)
2/3 cup creamy peanut butter (not natural)
1/4 cup soy sauce
1 tablespoon Asian sesame oil
2 teaspoons Chinese chile garlic paste (preferably Lan Chi) or Sriracha (Southeast Asian chile sauce) plus additional for serving
1/4 cup chopped scallions (or sometimes they are called "green onions")

Preparation:
Cut chicken into 1/2-inch-wide strips, then cook in a 5- to 6-quart pot of boiling salted water, stirring occasionally, until just cooked through, 1 to 2 minutes. Transfer chicken with a slotted spoon to a bowl (drain any excess liquid), reserving water in pot.

Return water to a boil, then cook noodles, stirring occasionally, until just tender, 4 to 8 minutes. Reserve 3/4 cup noodle-cooking water and drain noodles in a colander. Rinse noodles under cold water to stop cooking, then drain well.

While noodles cook, cut cucumber lengthwise into julienne strips, slicing until you reach core, then rotating cucumber a quarter turn, continuing to slice and rotate until left with nothing but core. Pat dry.

Whisk together peanut butter, soy sauce, sesame oil, chile paste, and reserved cooking water until smooth.

Divide noodles among large serving bowls. Spoon about 1/4 cup peanut sauce over noodles in each bowl, then divide chicken, cucumber, and scallions among bowls. Serve immediately with remaining sauce and additional chile paste. Stir noodles just before eating.

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