I may adapt this recipe to make it meat free. Lent is coming and I will need some lunch possibilities for Fridays. I may also look for some fresh snow peas to take the place of the frozen ones.
1 32oz. carton low sodium chicken broth (or vegetable broth)
2 2 1/2 inch strips, lemon zest
1 9oz. package refrigerated three cheese tortellini
1 1/2 C. frozen baby peas
1 tsp. salt
1/2 tsp. coarsely ground black pepper
2 tbsp. grated Parmesan cheese
1 tbsp. minced fresh flat leaf parsley
Bring broth and lemon zest to a boil in a large sauce pan over medium high heat. Stir in tortellini, cover and return to a boil. Reduce heat and simmer 8 minutes. Stir in peas, salt and pepper; simmer, uncovered until tortellini is tender and peas are hated through, about 2 minutes. Discard lemon zest. Serve sprinkled with Parmesan and parsley.
Sunday, February 13, 2011
Tuesday, February 8, 2011
Low Cal Fettuccine Alfredo
I may have mentioned before that I am a firm believer of go big or go home when it comes to my favorite foods but this recipe is good, even if it is low calorie in comparison to regular fettuccine alfredo. The recipe claims to trim 300+ calories from a standard bowl of fettuccine alfredo. I just know it's yummy!
1 tsp. unsalted butter
1 clove garlic, minced
1 tsp. grated lemon zest
2 tsp. all purpose flour
1 C. low fat milk
Kosher salt
2 tbsp. low fat cream cheese
3/4 C. grated parmesan cheese, plus more for topping
3 tbsp. chopped fresh parsley
12oz. cooked fettuccine
Freshly ground pepper
Make the sauce; melt the butter in skillet over medium heat. Add the garlic and lemon zest and cook until garlice is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 tsp. salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the cream cheese and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente; about 2 to 3 minutes. Reserve 1 C. cooking water, then drain the pasta and return it to the pot.
Add the sauce and 1/2 C. of the reserved cooking water to the pasta and gently toss to combine, adding more water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
1 tsp. unsalted butter
1 clove garlic, minced
1 tsp. grated lemon zest
2 tsp. all purpose flour
1 C. low fat milk
Kosher salt
2 tbsp. low fat cream cheese
3/4 C. grated parmesan cheese, plus more for topping
3 tbsp. chopped fresh parsley
12oz. cooked fettuccine
Freshly ground pepper
Make the sauce; melt the butter in skillet over medium heat. Add the garlic and lemon zest and cook until garlice is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 tsp. salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the cream cheese and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente; about 2 to 3 minutes. Reserve 1 C. cooking water, then drain the pasta and return it to the pot.
Add the sauce and 1/2 C. of the reserved cooking water to the pasta and gently toss to combine, adding more water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Pasta, Pasta, Pasta and Sauce!
OK, pasta is something I could eat daily. Food Network Magazine's March issue is devoted to Italian food. It has a section on simple pasta sauces. I have posted my homemade red sauce, vodka sauce and bolognese. Here are some others for your perusal and enjoyment.
Lemon Alfredo
Cook 1 minced shallot in a skillet with 1 tbsp. butter over medium heat until golden, 3 minutes. Whisk 1 3/4 C. heavy cream, 1 egg yolk, and 2 tbsp. grated lemon zest in a bowl, reduce the heat to low and whisk into skillet along qith 1/3 C. grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12oz. cooked fettuccine and some pasta cooking water. Top with more pecorino.
Chunky Tomato Sauce
Cook 1oz. diced salami and 4 minced garlic cloves in a skillet with 2 tbsp. olive oil over medium heat, 1 minute. Drain a 28oz. can plum tomatoes; reserve the juice; crush into the skillet and cook 5 minutes. Add the tomato juice, 6 basil leaves and a pinch each of sugar, salt and pepper; cook 5 minutes. Stir in 3/4 C. water and simmer until thick. Toss with 12oz. cooked fusilli. Top with grated parmesan and basil.
Carbonara
Combine 5 chopped bacon slices, 2 tbsp. olive oil, 3 crushed garlic cloves, 1/2 tsp. crushed rosemary, 2 minced jalepeno peppers and 1/4 C. water in a skillet over medium high heat; cook until the water evaporates and the bacon crisps, 12 minutes. Discard the garlic. Add 12oz. cooked spaghetti to the skillet and toss. Whisk 3 eggs, 3/4 C. parmesan, 1/2 C. grated pecorino, 2 tbsp. chopped parsley, and some pepper in a bowl; whisk in 1/4 C. pasta cooking water, then toss with the pasta until creamy.
Lemon Alfredo
Cook 1 minced shallot in a skillet with 1 tbsp. butter over medium heat until golden, 3 minutes. Whisk 1 3/4 C. heavy cream, 1 egg yolk, and 2 tbsp. grated lemon zest in a bowl, reduce the heat to low and whisk into skillet along qith 1/3 C. grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12oz. cooked fettuccine and some pasta cooking water. Top with more pecorino.
Chunky Tomato Sauce
Cook 1oz. diced salami and 4 minced garlic cloves in a skillet with 2 tbsp. olive oil over medium heat, 1 minute. Drain a 28oz. can plum tomatoes; reserve the juice; crush into the skillet and cook 5 minutes. Add the tomato juice, 6 basil leaves and a pinch each of sugar, salt and pepper; cook 5 minutes. Stir in 3/4 C. water and simmer until thick. Toss with 12oz. cooked fusilli. Top with grated parmesan and basil.
Carbonara
Combine 5 chopped bacon slices, 2 tbsp. olive oil, 3 crushed garlic cloves, 1/2 tsp. crushed rosemary, 2 minced jalepeno peppers and 1/4 C. water in a skillet over medium high heat; cook until the water evaporates and the bacon crisps, 12 minutes. Discard the garlic. Add 12oz. cooked spaghetti to the skillet and toss. Whisk 3 eggs, 3/4 C. parmesan, 1/2 C. grated pecorino, 2 tbsp. chopped parsley, and some pepper in a bowl; whisk in 1/4 C. pasta cooking water, then toss with the pasta until creamy.
Monday, February 7, 2011
Slow Cooker Ribollita
This month's Food Network Magazine is all Italian all the time. I may frame this issue. I found this recipe and I think I am going to try it this weekend. It will make a tasty lunch next week.
3 medium carrots, roughly chopped
3 stalks celery, roughly chopped
1/4 small head green cabbage, sliced, about 3 cups
4oz. pancetta, diced
1 C. dried cannellini beans, picked over and rinsed
1/4 C. tomato paste
1/2 C. grated parmesan cheese, plus a 2 inch piece of the rind
Kosher salt and freshly ground pepper
5 thick slices of crust bread
1/4 C. fresh parsley leaves
3 tbsp. extra virgin olive oil, plus more for drizzling
3 cloves garlic, sliced
Combine the carrots, celery , cabbage, pancetta, beans, tomato paste, parmesan rind, 1 tsp. salt, 1/2 tsp. pepper and 7 C. water in a slow cooker. Cover and cook on low, 7 to 8 hours. Leave 1 slice of bread at room temperature to dry out slightly.
Before serving, add the stale bread to the slow cooker. Cover and continue to cook about 10 minutes. Stir the soup well, then add the grated parmesan and parsley. Season with salt and pepper.
Meanwhile, preheat the broiler. Spread the remaining bread slices on a baking sheet and drizzle with olive oil. Broil until golden, 1 to 2 minutes per side. Place a slice in each bowl.
Heat 3 tbsp. olive oil and the garlic in a medium skilet over medium high heat. Cook, swirling the pan frequently, until the garlic is golden brown, about 3 minutes. Stir the garlic and oil into the soup. Ladle the soup over the bread in the the bowls. Serve.
3 medium carrots, roughly chopped
3 stalks celery, roughly chopped
1/4 small head green cabbage, sliced, about 3 cups
4oz. pancetta, diced
1 C. dried cannellini beans, picked over and rinsed
1/4 C. tomato paste
1/2 C. grated parmesan cheese, plus a 2 inch piece of the rind
Kosher salt and freshly ground pepper
5 thick slices of crust bread
1/4 C. fresh parsley leaves
3 tbsp. extra virgin olive oil, plus more for drizzling
3 cloves garlic, sliced
Combine the carrots, celery , cabbage, pancetta, beans, tomato paste, parmesan rind, 1 tsp. salt, 1/2 tsp. pepper and 7 C. water in a slow cooker. Cover and cook on low, 7 to 8 hours. Leave 1 slice of bread at room temperature to dry out slightly.
Before serving, add the stale bread to the slow cooker. Cover and continue to cook about 10 minutes. Stir the soup well, then add the grated parmesan and parsley. Season with salt and pepper.
Meanwhile, preheat the broiler. Spread the remaining bread slices on a baking sheet and drizzle with olive oil. Broil until golden, 1 to 2 minutes per side. Place a slice in each bowl.
Heat 3 tbsp. olive oil and the garlic in a medium skilet over medium high heat. Cook, swirling the pan frequently, until the garlic is golden brown, about 3 minutes. Stir the garlic and oil into the soup. Ladle the soup over the bread in the the bowls. Serve.
Friday, February 4, 2011
Herbed Balsamic Chicken with Blue Cheese
This recipe made me think of summer as I stare longingly out my deck door waiting for the 2 feet of snow that fell the other day to melt. I am watching the weather forecast as I type and judging from what I am hearing, that snow isn't going anywhere fast! Guess we'll make this recipe on the Foreman for the time being!
6 boneless skinless chicken breasts
1/2 C. balsamic vinegar
3 tbsp. olive oil
2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, divided
2 tsp. Herbs de Provence
1 3 to 4 wedge blue cheese, cut into 6 slices
Place chicken in large resealable plastic bag. Whisk vinegar, 3 tbsp. oil, 1 1/2 tsp. salt and 1 tsp. pepper in a small bowl. Add to chicken; seal bag. Chill 2 hours, turning occasionally.
Prepare grill (medium high heat). Brush grill rack with oil. Arrange chicken on grill. Sprinkle with Herbs de Provence, 1/2 tsp. salt and 1/2 tsp. pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with blue cheese and serve.
6 boneless skinless chicken breasts
1/2 C. balsamic vinegar
3 tbsp. olive oil
2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, divided
2 tsp. Herbs de Provence
1 3 to 4 wedge blue cheese, cut into 6 slices
Place chicken in large resealable plastic bag. Whisk vinegar, 3 tbsp. oil, 1 1/2 tsp. salt and 1 tsp. pepper in a small bowl. Add to chicken; seal bag. Chill 2 hours, turning occasionally.
Prepare grill (medium high heat). Brush grill rack with oil. Arrange chicken on grill. Sprinkle with Herbs de Provence, 1/2 tsp. salt and 1/2 tsp. pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with blue cheese and serve.
Thursday, February 3, 2011
Cheesy Chorizo Bean Dip
This is a Pampered Chef recipe that we made the last time I had a PC party. I have them periodically and my house is bursting at the seams with PC products as a result. This would be a great dip for your Super Bowl party.
1 tsp. vegetable oil
7.5oz. chorizo sausage
6oz. Monterey jack cheese, grated
1 medium onion
1 poblano pepper
1 15oz. can pinto beans, drained
1 14.5oz. can petite diced tomatoes with jalepenos
4 garlic cloves, peeled
Preheat the oven to 400 degrees. Add oil to a skillet and heat until shimmering; 1-3 minutes. Add chorizo; cook 3-4 minutes, breaking sausage into crumbles. Drain if necessary.
Meanwhile, grate the cheese, chop the onion and dice the pepper. Drain beans and tomatoes. Add onion and pepper to the skillet, cook 1-2 minutes or until vegetables are crisp tender. Slice garlic and cook for 45-60 seconds or until fragrant. Add beans and tomatoes to the skillet and coarsely mash. Cook 2-3 minutes or until hot. Pour bean mixture into baking dish; top with cheese. Bake 7-9 minutes or until cheese is melted. Remove from oven. Serve with tortilla chips.
1 tsp. vegetable oil
7.5oz. chorizo sausage
6oz. Monterey jack cheese, grated
1 medium onion
1 poblano pepper
1 15oz. can pinto beans, drained
1 14.5oz. can petite diced tomatoes with jalepenos
4 garlic cloves, peeled
Preheat the oven to 400 degrees. Add oil to a skillet and heat until shimmering; 1-3 minutes. Add chorizo; cook 3-4 minutes, breaking sausage into crumbles. Drain if necessary.
Meanwhile, grate the cheese, chop the onion and dice the pepper. Drain beans and tomatoes. Add onion and pepper to the skillet, cook 1-2 minutes or until vegetables are crisp tender. Slice garlic and cook for 45-60 seconds or until fragrant. Add beans and tomatoes to the skillet and coarsely mash. Cook 2-3 minutes or until hot. Pour bean mixture into baking dish; top with cheese. Bake 7-9 minutes or until cheese is melted. Remove from oven. Serve with tortilla chips.
Apricot Cookie Strips
These are yummy and easy to make. They look a little bit like biscotti with apricot in the middle. You can use any preserves of your choice to make these your own.
3/4 C. butter softened
3/4 C. sugar
1 egg
1/4 tsp. almond extract
2 C. all purpose flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. nutmeg
1/2 C. apricot preserves
1/2 C. vanilla or white chocolate chips
1 tsp. shortening
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, cream of tartar, baking soda, salt and nutmeg; gradually add to creamed mixture. Divide dough in half. Shape each half into a 12 inch by 2 1/2 inch rectangle on and ungreased baking sheet.
Unsing the end of a wooden spoon handle, make 1/4 inch deep indentation lengthwise down the center of each log. Bake at 350 degreese for 10 minutes.
Spoon preserves into indentation. Bake 10-12 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board. Cut into 3/4 inch slices. Place on a wire rack.
In a microwave oven, melt chips and shortening; stir until smooth. Drizzle over warm cookies. Let stand until set.
3/4 C. butter softened
3/4 C. sugar
1 egg
1/4 tsp. almond extract
2 C. all purpose flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. nutmeg
1/2 C. apricot preserves
1/2 C. vanilla or white chocolate chips
1 tsp. shortening
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, cream of tartar, baking soda, salt and nutmeg; gradually add to creamed mixture. Divide dough in half. Shape each half into a 12 inch by 2 1/2 inch rectangle on and ungreased baking sheet.
Unsing the end of a wooden spoon handle, make 1/4 inch deep indentation lengthwise down the center of each log. Bake at 350 degreese for 10 minutes.
Spoon preserves into indentation. Bake 10-12 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board. Cut into 3/4 inch slices. Place on a wire rack.
In a microwave oven, melt chips and shortening; stir until smooth. Drizzle over warm cookies. Let stand until set.
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