1 package (7 oz) linguini
1/4 cup butter or margarine
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil
2 cans (6.5 oz each) minced clams, undrained
Additional chopped fresh basil
1/2 cup grated Parmesan cheese
1. Cook spaghetti as directed on package.
2. Meanwhile, in 1 1/2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until light golden. Stir in 2 tablespoons parsley and the clams. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes.
3. Drain spaghetti. In large bowl, pour sauce over spaghetti; toss. Sprinkle with additional parsley and cheese.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Wednesday, April 7, 2010
Wednesday, February 3, 2010
Eggplant Parmesan
Crumble French bread, quarter cup of adagio and parmesan cheese and seasons to liking in one bowl
Wisk together 6 egg yolks in second bowl
Preheat oven to 400
Peel and slice ¼ in thick 1 eggplant and dip in eggs and then breadcrumbs
Lay tin foil on cookie sheets and brush with olive oil
Place slices of eggplant on foil and bake till golden brown
Stack eggplant into layers with tomato sauce and mozzarella cheese. Sprinkle top with parmesan cheese and seasonings
Bake until cheese is melted and eat with a hearty appetite!
Wisk together 6 egg yolks in second bowl
Preheat oven to 400
Peel and slice ¼ in thick 1 eggplant and dip in eggs and then breadcrumbs
Lay tin foil on cookie sheets and brush with olive oil
Place slices of eggplant on foil and bake till golden brown
Stack eggplant into layers with tomato sauce and mozzarella cheese. Sprinkle top with parmesan cheese and seasonings
Bake until cheese is melted and eat with a hearty appetite!
Monday, February 1, 2010
Sweet and Spicy Vegan Curry
I don't have a picture of this yet, but if you take one, feel free to add it. Yum!
*4 potatoes, peeled and cubed
2 Tbsp. olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tsp. cumin
1/2 tsp cayenne pepper
2 tsp. curry powder
2 tsp garam masala
1/2 to 1 inch fresh ginger root, peeled and minced
1 tsp salt
1 can diced tomatoes
1 can garbanzo beans, rinsed and drained
1/2 package frozen petite peas
1 can coconut milk (or cream of coconut)
Rice of your choice
Boil potatoes until tender, about 15 minutes. Drain and allow to air dry.
Heat oil over medium heat. Add onion and garlic. Cook for about 5 minutes.
Add rest of seasonings, incorporate, and cook for about 2 minutes.
Add remainder of ingredients and simmer for about 15 minutes.
Serve over hot rice.
Enjoy!
*I adapted this recipe from "Spicy Vegan Potato Curry" on allrecipes.com. Because I suggest putting this over rice, the potatoes may be redundant. Judge for yourself.
Note: if you don't do the potatoes, feel free to add additional beans or peas--or whatever you imagine up might be good! If you like it more spicy, by all means add more spice. Just be warned that it gets a little more spicy the more you eat.
Thursday, January 28, 2010
Poulet Avec Mornay
4 (6-8 oz.) skinless chicken breast
4 slices thinly-sliced ham
20 asparagus tips, blanched
8 whole asparagus spears, blanched
1/2 cup shredded cheddar cheese
1/2 cup shredded white cheese (swiss, jack or mozzarella)
Place chicken breast on a cutting board and lightly tenderize on one side. In center of each chicken breast, place ham slice, asparagus tips, and a small amount of each cheese. Sprinkle with salt and pepper, and granulated garlic. Fold sides of chicken over filing. Hold with toothpicks. Freeze fr approximately 15 minutes (until firm).
Preheat oven to 325 degrees. Bread each breast in flour, then in a mixture of 3 beaten eggs and 1/2 cup of milk, followed by cracker meal. Place in a baking dish. Dot top of each with a teaspoon of butter. Bake for 1 hour and 30 minutes. If they start to brown too fast, cover with foil. Serve with Mornay Sauce over each and garnish with two asparagus spears. Serves 4.
Mornay Sauce
2 Tbsp. melted butter
3 Tbsp. flour
1 1/2 cup hot milk
1 1/2 cup shredded cheese (swiss, jack or mozzarella)
1 tsp. salt
1/2 tsp white pepper
Add flour to melted butter in a saucepan. Cook a few minutes (do not brown). Add milk, stirring constantly until smooth and creamy. Add cheese and continue stirring. Mix in salt and pepper. Remove from heat. Serve.
Tuesday, December 29, 2009
Homemade Greek Gyro's
Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons apple cider vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Meat Mixture:
• 1 lb. ground lamb (chicken/beef)
• 1/4 cup minced red onion
• 2 cloves garlic, minced
• 2 tsp. salt
• 1 tsp. black pepper
• 1 1/2 tsp. cumin
• 1/4 tsp. rosemary
• 1 tsp. dried oregano
2 tsp. fresh lemon juice
Pita Bread:
Ingredients
• 1 envelope dry yeast
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 4 cups white all-purpose flour
• 1 1/2 cups water
• 1 tablespoon olive oil
Directions:
Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.
Dissolve the salt in the remaining warm water.
Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.
Pour the oil over the dough and knead it again until the oil is absorbed.
Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
Preheat your oven to 350°F.
Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
Brush pitas with a little butter and bake in frying pan till golden brown
Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
Use them immediately, because they get hard when they dry out.
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons apple cider vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Meat Mixture:
• 1 lb. ground lamb (chicken/beef)
• 1/4 cup minced red onion
• 2 cloves garlic, minced
• 2 tsp. salt
• 1 tsp. black pepper
• 1 1/2 tsp. cumin
• 1/4 tsp. rosemary
• 1 tsp. dried oregano
2 tsp. fresh lemon juice
Pita Bread:
Ingredients
• 1 envelope dry yeast
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 4 cups white all-purpose flour
• 1 1/2 cups water
• 1 tablespoon olive oil
Directions:
Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.
Dissolve the salt in the remaining warm water.
Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.
Pour the oil over the dough and knead it again until the oil is absorbed.
Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
Preheat your oven to 350°F.
Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
Brush pitas with a little butter and bake in frying pan till golden brown
Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
Use them immediately, because they get hard when they dry out.
Friday, December 11, 2009
Crepes
4 Eggs
2 Cups Flour
2 tsp Salt
2 Tablespoons Sugar
2 Tablespoons melted butter or oil
2.5 Cups Milk
Just throw all of that in a blender and blend until bubbly and then just pour about 1/4 cup onto a hot skillet and roll it around on the pan to make it thin, flip it, and cook for a couple more seconds, you're done!
Top with Peanut Butter (crunchy of course;) Nutella, fresh fruit, jam, yogurt, powdered sugar, or whatever. You could also do sandwich meat, lettuce, ranch, sour cream, etc. The skies the limit.
Variations: Add pumpkin pie filling for pumpkin crepes, or cocoa powder and a little extra sugar for chocolate ones. And for the health conscious, you can use whole wheat flour and switch out the butter for applesauce, you get a slightly thicker, chewier crepe, and I actually almost like them better that way.
Note: The above recipe is doubled, but one batch is never enough!
2 Cups Flour
2 tsp Salt
2 Tablespoons Sugar
2 Tablespoons melted butter or oil
2.5 Cups Milk
Just throw all of that in a blender and blend until bubbly and then just pour about 1/4 cup onto a hot skillet and roll it around on the pan to make it thin, flip it, and cook for a couple more seconds, you're done!
Top with Peanut Butter (crunchy of course;) Nutella, fresh fruit, jam, yogurt, powdered sugar, or whatever. You could also do sandwich meat, lettuce, ranch, sour cream, etc. The skies the limit.
Variations: Add pumpkin pie filling for pumpkin crepes, or cocoa powder and a little extra sugar for chocolate ones. And for the health conscious, you can use whole wheat flour and switch out the butter for applesauce, you get a slightly thicker, chewier crepe, and I actually almost like them better that way.
Note: The above recipe is doubled, but one batch is never enough!
Saturday, December 5, 2009
Julia Child's Poulet Saute aux Herbes de Provence
Ingredients:
Chicken:
- 1/2 cup (1 stick) butter
- 1 3- to 3 1/2-pound chicken, cut into 8 pieces, rinsed, patted dry
- 1 teaspoon dried thyme or savory
- 1 teaspoon dried basil
- 1/4 teaspoon fennel seeds, ground in spice mill or with mortar and pestle
- 3 unpeeled garlic cloves
- 2/3 cup dry white wine or 1/2 cup dry white vermouth
Sauce:
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon dry white wine or dry white vermouth
- 2 to 3 tablespoons butter, cut into 1-inch cubes (optional)
- 2 tablespoons chopped fresh basil, fresh fennel fronds, or fresh parsley (optional)
Preparation
For chicken:
Melt butter in large wide pot over medium-high heat. Working in batches, if necessary, add chicken pieces and cook only until golden, turning occasionally, about 8 minutes per batch. Transfer chicken breast pieces to plate. Sprinkle remaining chicken pieces in pot with half each of thyme, basil, and fennel seeds, then salt and pepper. Add garlic to pot. Cover pot; reduce heat to medium and cook 8 to 9 minutes. Sprinkle chicken breasts with remaining thyme, basil, and fennel seeds, then salt and pepper. Return breast pieces to pot; baste chicken with butter in pot. Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes. Transfer to hot platter; cover.
Remove peel from garlic cloves; mash garlic with spoon or fork in same pot. Add 2/3 cup wine to juices in pot; boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes. Pour reduced pan juices into measuring cup and reserve for sauce.
For sauce:
Off heat, whisk egg yolks in heavy small saucepan until beginning to thicken. Whisk in lemon juice and 1 tablespoon wine. Gradually whisk reserved pan juices into eggs, 1 teaspoon at a time. Set sauce over very low heat and whisk constantly until warm and slightly thickened, 3 to 4 minutes. If desired, whisk in butter, 1 piece at a time. Remove from heat. Stir in herbs, if desired. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.
Sunday, November 29, 2009
Ange's Lasagna
Start the night before:
Spray pan
Pour a thin layer of tomato sauce (preferably Prego mixed with steamed Italian tomatoes)
Then layer:
Whole grain lasagna noodles (uncooked)
Tomato sauce (preferably Prego mixed with steamed Italian tomatoes)
Sausage cooked with fresh basil & garlic
Mozzarella Cheese
Cream cheese (can be spread across the bottom of next layer of noodles)
Layer 3-4 times
Top layer also add fresh Parmesan cheese and herbs
Cook the next day at 350 for 45 min
Let set to cool for 10 minutes before cutting and serving
Spray pan
Pour a thin layer of tomato sauce (preferably Prego mixed with steamed Italian tomatoes)
Then layer:
Whole grain lasagna noodles (uncooked)
Tomato sauce (preferably Prego mixed with steamed Italian tomatoes)
Sausage cooked with fresh basil & garlic
Mozzarella Cheese
Cream cheese (can be spread across the bottom of next layer of noodles)
Layer 3-4 times
Top layer also add fresh Parmesan cheese and herbs
Cook the next day at 350 for 45 min
Let set to cool for 10 minutes before cutting and serving
Sunday, November 22, 2009
Chicken Tikka Masala
Ingredients
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
•
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro
Directions
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Sautee garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
R
ecipe borrowed from http://allrecipes.com
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
•
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro
Directions
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Sautee garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
R
ecipe borrowed from http://allrecipes.com
Cafe Rio Pork Barbacoa
5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper
Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at midnight and everything worked out perfectly for dinner at 6:00 pm.)
Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).
Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.
Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself.
***** ***** ***** ***** *****
Cafe Rio Tomatillo Dressing
Do not skip this part, the dressing is my favorite part of the salad! Creamy and spicy and zesty, it is absolute heaven. I actually use leftover dressing for a tomatillo-cilantro salsa, this stuff makes regular, everyday corn-chips taste like exotic, savory treats. (Because we all know, corn is not exotic on it’s own.) If it can transform corn chips, just IMAGINE what it will do for your salad! Besides, it takes 3 minutes to put together.
1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime
Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro).
***** ***** ***** ***** *****
Easy Pico-de-Gallo
3 tomatoes, diced
1/2 bunch of cilantro, minced
1/2 sweet onion, minced
1 section of green pepper, minced
3-4 cloves garlic, minced
about 1/3-1/2 cup vinegar (use your best judgement)
salt and pepper
Mix it up really well and refrigerate. I put my pico in a Tupperware and shook it up really well right before serving to re-mix.
***** ***** ***** ***** *****
• Final step: Build your salad with Tortilla, Cheese, Beans, Tortilla Strips (you can make your own by slicing up corn tortillas into strips and grilling them in olive oil) Rice, Pork, Lettuce (Shredded Romaine, you want small enough pieces to get a little of everything on your fork,) Pico de Gio, and Creamy Tomatillo Dressing.
Recipe taken from http://heidikins.com/
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper
Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at midnight and everything worked out perfectly for dinner at 6:00 pm.)
Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).
Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.
Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself.
***** ***** ***** ***** *****
Cafe Rio Tomatillo Dressing
Do not skip this part, the dressing is my favorite part of the salad! Creamy and spicy and zesty, it is absolute heaven. I actually use leftover dressing for a tomatillo-cilantro salsa, this stuff makes regular, everyday corn-chips taste like exotic, savory treats. (Because we all know, corn is not exotic on it’s own.) If it can transform corn chips, just IMAGINE what it will do for your salad! Besides, it takes 3 minutes to put together.
1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime
Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro).
***** ***** ***** ***** *****
Easy Pico-de-Gallo
3 tomatoes, diced
1/2 bunch of cilantro, minced
1/2 sweet onion, minced
1 section of green pepper, minced
3-4 cloves garlic, minced
about 1/3-1/2 cup vinegar (use your best judgement)
salt and pepper
Mix it up really well and refrigerate. I put my pico in a Tupperware and shook it up really well right before serving to re-mix.
***** ***** ***** ***** *****
• Final step: Build your salad with Tortilla, Cheese, Beans, Tortilla Strips (you can make your own by slicing up corn tortillas into strips and grilling them in olive oil) Rice, Pork, Lettuce (Shredded Romaine, you want small enough pieces to get a little of everything on your fork,) Pico de Gio, and Creamy Tomatillo Dressing.
Recipe taken from http://heidikins.com/
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