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fruit & veggie rainbow

January 2008

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Jan. 23rd, 2008

pizza

Beef, Arugula, & Spinach Lasagna

Beef, Arugula, & Spinach Lasagna

Ingredients:
1 1/2 lbs very lean ground beef
2 tsp minced garlic
1 1/4 tsp salt, divided
3/4 tsp pepper
4 cups prepared pasta sauce
2 cups loosely packed fresh baby arugula
2 cups loosely packed fresh baby spinach
1 container (15 oz) ricotta cheese
2 egg whites
2 tbsp chopped fresh basil
2 tbsp chopped fresh oregano
9 uncooked oven-ready lasagna noodles
1 1/2 cups shredded mozzarella cheese

Instructions:
1. Heat oven to 375 degrees. Brown ground beef with garlic in large nonstick skillet over medium heat 8-10 minutes or until beef is no longer pink, breaking up itno 3/4-inch crumbles. Pour off drippings; season with 3/4 tsp salt and 1/2 tsp pepper. Stir in pasta sauce. Set aside.

2. Combine arugula and spinach. Set aside. Combine ricotta cheese, egg whites, basil, oregano, remaining 1/2 tsp salt and 1/4 tsp pepper in a small bowl.

3. Spread 1 cup meat sauce over bottom of 11 3/4 x 7 1/2 inch glass baking dish. Top with 3 noodles, 1/2 ricotta mixture, 1/2 spinach mixture, 1/2 cup mozzarella, and 1 1/2 cups meat sauce. Repeat layers. Top with remaining 3 noodles and meat sauce.

4. Cover with aluminun foil. Bake 45-50 minutes or until noodles are tender and sauce is bubbly. Remove foil; sprinkle with remainign 1/2 cup mozzarella. Bake, uncovered, 10 minutes before serving.

Yield: 6-8 servings
brocolli & cauliflower

Yukon Gold Potatoes Sauteed in Clarified Butter

Yukon Gold Potatoes Sauteed in Clarified Butter

Ingredients:
3 lbs Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
1/4 cup clarified butter
2 tbsp chopped fresh flat-leaf parsley
1/2 tsp salt
1/4 tsp fresly ground black pepper
1 garlic clove, minced

Instructions:
1. Place potatoes in a suacepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain and let stand for 2 minutes.

2. Heat clarified butter in a large nonstick skillet over medium high heat. Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally. Stir in parsley and remaining ingredients.

Yield: 8 servings
Serving Size: 1 cup
spaghetti

Linguine with Spicy Crawfish Butter

Linguine with Spicy Crawfish Butter

Ingredients:
1 lb linguine
Cooking Spray
1/2 up finely chopped onion
1 tbsp Cajun seasoning
1/2 tsp ground red pepper
1/4 tsp salt
3 garlic cloves
7 tbsp butter, softened
10 oz frozen cooked peeled and deveined crawfish tail meat, thawed, rinsed, drained, and finely chopped
1/4 cup chopped fresh flat-leaf parsley

Instructions:
1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. Heat a small skillet over medium-high heat Coat pan with cooking spray. Add onion to pan; saute 3 minutes. Add cajun seasoning, red pepper, salt, and garlic to pan; saute 1 minute, and transfer to a large bowl. Add butter and crawfish to bowl; stir well to combine. Add hot pasta and parsley; toss well. Serve immediately.

Yield: 8 servings
Serving Size: 1 1/4 cups
pizza

Pork Fajitas with Mango

Pork Fajitas with Mango

Ingredients:
1 tbsp fresh lime juice
1 tsp ground cumin
1 pork tenderlin, trimmed, cut into 1/2-inch strips
Cooking Spray
2 cups julienne-cut red bell pepper
2 cups julienne-cut green bell pepper
1 cup thinly sliced onion
3 garlic cloves, minced
1 tbsp sodium sauce
1 tsp sugar
8 (8-inch) flour tortillas
1 1/2 cups diced mango
1/4 cup sour cream

Instructions:
1. Combine juice, cmuin, and pork in a medium bowl, tossing well to caot. Let stand 5 minutes.

2. Heat a large nonstick skillet over medium-highheat. Coat pan with cooking spray. Add pork to pan; saute 4 minutes or until done. Remove from pan.

3. Recoat pan with cooking pray. Add pepers and onion; cook 6 minutes or until tender. Add garlic and pork; cook for 1 minute, andd soy sauce and sugar; cook 1 minutes. Remove from heat.

4. Warm the tortillas according to package instructions. Serve pork mixture with tortillas, mango, and sour cream.

Yield: 4 servings
Serving Size: 1 1/2 cups pork mixture, 6 tbsp mango, 1 tbsp sour cream, 2 tortillas
rolls

Beef Goulash

Beef Goulash

Ingredients:
1 1/2 lbs boneless chuck roast, strimmed and cut into 1-inch pieces
1/4 cup all purpose flour
1 1/4 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
1 tbsp butter
4 cups chopped onion (about 2 large)
2 garlic cloves, minced
2 tbsp paprika
1 tbsp red wine vinegar
1 cup chopped plum tomato (about 3)
1/2 sp caraway seeds, crushed
2 bay leaves
1/2 cup water
1 (14-oz) can beef broth
2 1/2 cups cubed peeled Yukon gold or red potato
1 tbsp fresh lemon juice

Instructions:
1. Dredge beef in flour; sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.

2. Add onion and garlic to pan; saute 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes. Return beef to pan. Add the tomato, caraway seeds, and bay leaves; cook 3 minutes. Add 1/2 tsp salt, 14 tsp pepper, 1/2 cup water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add potato, cover and cook 1 hour 15 minutes or until very tender. Stir in remianing salt and pepper and juice. Dicard bay leaves.

Yield: 8 servings
Serving Size: 1 cup
pasta

Smoked Cheese Pasta Bake

Smoked Cheese Pasta Bake

Ingredients:
1 lb uncooked penne
1 (26 oz) jar fat-free marinara sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking Spray
1 1/2 cups sour cream
1 cup shredded smoked farmer cheese, or smoked mozzarella
1/4 cup chopped fresh basil
Parmigiano-reggiano cheese

Instructions:
1. Preheat oven to 350 degrees.

2. Cook pasta according to package directions. Drain.

3. Heat marinara sauce in a large saucepan over medium heat. Add salt, pepper, and spinach, stirring until blended; cook for 10 minutes, stirring occasionally. Remove from heat; stir in cooked pasta.

4. Spoon half of pasta mixture into a 13x9 inch baking dish coated with cooking spray. Combine sour cream, smoked cheese, and basil; spread over pasta mixture in dish. Spoon the remaining pasta mixture over sour cream mixture; sprinkle evenly with Parmigiano-reggiano. Bake 25 minutes, or until bubbly. Let stand for 10 minutes before serving.

Yield: 8 servings
Serving Size: 1 cup
baking

Spinach and Kale Turnovers

Spinach and Kale Turnovers

Ingredients:
2 tsp olive oil
1 cup chopped onion
1 garlic clove, chopped
3 cups chopped kale
6 oz. fresh baby spinach
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/8 tsp ground nutmeg
3/4 cup crumbled feta cheese
1 can refrigerated dinner roll dough
Cooking Spray
2 1/2 tbsp grated fres parmesan cheese

Instructions:
1. Preheat oven to 375 degrees.

2. Heat olive oil in a large skillet over medium-high heat. Add onion; saute 10 minutes or until tender and lightly browned. Add garlic; saute 2 minutes. Add kale and spinach; saute 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta.

3. Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2 inch border. Fold dough over kale mixture until edges almost meet. (A)Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.

4. Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 tsp parmesan. Bake at 375 degrees for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature.

Yield: 8 servings
brocolli & cauliflower

Slow-Cooker Beef Brisket with Beer

Slow-Cooker Beef Brisket with Beer

Ingredients:
1 (3 lb) beef brisket, trimmed
1 tsp salt
1/2 tsp freshly ground black pepper
Cooking Spray
1/4 cup water
2 cups vertically sliced onion (1 large)
1 1/2 cups choppped parsnip (about 2)
1 tbsp balsamic vinegar
1 bay leaf
1 (12-oz) bottle beer

Instructions:
1. Rub brisket with salt and pepper. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from the pan. Add 1/4 cup water to pan, stirring to loosen browned bits. Add onion and parsnip; saute 5 minutes or until vegetables are tender.

2. Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker. Place brisket on top of onion mixture. Cover and cook on low for 8 hours. Discard bay leaf. Cut brisket diagonally across the grain into thin slices. Serve with sauce.

Notes:
If your slow cooker includes a removable insert, you can brown the brisket and onion mixture a day ahead, place all of the ingredients in the insert, and refrigerate. The next morning, place the insert in the slow cooker and when you arrive home from work, a tasty entree will await you.

Yield: 12 Servings
Serving Size: 3 oz. brisket + 1/3 cup sauce
chocolate cake

Apple-Onion Tarts

Apple-Onion Tarts

Ingredients:
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter
3 medium Gala apples, peeled, cored, halved, and sliced 1/4-inch thick
8 medium yellow onions, halved and thinly sliced
3 tbsp cider vinegar
1/2 tsp coarse salt
All-purpose flour, for dusting Rosemary Manchego Tart Dough (recipe follows)
1 cup coarsely grated manchego cheese
Freshly ground pepper to taste

Instructions:
1. Heat oil and butter in a large skillet over medium-high heat. Ad apples and onions, and cook until golden brown, about 15 minutes. Cover, reduce heat to low, and cook until very soft and caramelized, about 35 minutes. Add vinegar and salt, and cook 5 minutes. Let cool.

2. On a lightly floured surface, roll out dough to a generous 1/8-inch thich. Cut out six 7-inch rounds, gathering scraps and rerolling dough if needed. Place on parchment-lined baking sheets.

3. Puree half the apple-onion mixture in a food processor until smooth. Using an offset spatula, spread 3 tbsp apple onion puree over each dough round, leaving a 1-inch border around edges. Sprinkle each with 2 tbsp cheese. Season with pepper. Top each with a generous tbsp of remaining apple onion mixture, and sprinkle with 2 tsp cheese. Fold edges of dough in, crimping with your fingers. Refrigerate until chilled, about 30 minutes. Meanwhile, preheat oven to 350 degrees.

4. Bake until edges are golden brown, 40-45 minutes. Serve tarts warm or at room temperature.

Yield: 6 Servings

Rosemary-Manchego Tart Dough

Ingredients:
1 small parsnip, peeled
2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1/4 tsp freshly ground black pepper
1 1/2 sticks cold unsalted butter, cut into small pieces
1/2 cup finely grated manchego cheese
2 1/2 tsp finely chopped resh rosemary
1 large egg yolk
3/4 cup ice water.

Instructions:
1. Finely grate parsnip (you'll need 1/2 cup total). Place on a clean kitchen towel, and squeeze to extract as much liquid as possible.

2. Pulse parsnip, flour, salt, sugar, pepper, butter, cheese, and rosemary in a food processor. Add yok, and pulse to combine. With machine running, add ice water in a slow, steady stream, prosessing until dough just comes together (no longer than 15 seconds). Shape into a disk, and wrap in plastic. Refrigerate for at least 30 minutes (up to 2 days).

Yield: dough for 6 tarts
spaghetti

Spinach Salad with Spiced Shrimp and Mango

Spinach Salad with Spiced Shrimp and Mango

Ingredients:
1/2 medium red onion, very thinly sliced
1/2 cup plus 1 tbsp fresh lime juice
8 oz baby spinach
1 large mango (abt. 1 lb)
10 oz large shrimp, peeled and deveined, tails intact
1 tsp coarse salt
Freshly ground black pepper, to taste
1/8 tsp cayenne pepper, or to taste
1 tbsp oilve oil
1 tbsp minced garlic
3 tbsp coarsely chopped fresh cilantro

Instructions:
1. Combine onion and 1/4 cup plus 1 tbsp lime juice. Cover, and let stand for at least 3 hours, stirring occasionally.

2. Place spinach in a large bowl. Peel mango. Cut along both sides of the pit to create two portions of mango. Slice each portion lengthwise into 1/8-inch-thich slices. Add to spinach.

3. Cut remaining mango from pit, and puree in a food processor or a blender with remaining 1/4 cup lime juice (you should have 1/2 cup puree).

4. Strain onion and add to spinach, reserving juice. Toss shrimp with reserved lime juice, salt, pepper, and cayenne.

5. Heat oil in a nonstick skillet over medium heat. Add garlic, and cook until soft, about 1 1/2 minutes. Add shrimp mixture, and cook until opaque, about 2-minutes. Add mango puree, toss, and heat through. Add cilantro. Remove from heat, and toss with spinach, onion, and sliced mango. Serve immediately.

Yield: 4 Servings

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