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Showing posts from July, 2011

Pasta alla Siciliana with Mozzarella & Eggplant Recipe

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INGREDIENTS 2 pounds small to medium eggplant, cut into 1⁄4-inch cubes Salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 2 pounds Barilla penne 3 cups basic tomato sauce (see recipe below) 1 cup toasted bread crumbs 1⁄2 cup freshly grated Pecorino Romano 1 pound fresh Mozzarella di Bufala, cut into 1⁄4-inch cubes 10 fresh basil leaves, torn An 8-ounce piece of Ricotta Salata, for grating Basic tomato sauce: 1⁄4 cup extra-virgin olive oil 1 Spanish onion, chopped in 1⁄4-inch dice 4 garlic cloves, peeled and thinly sliced 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried 1⁄2 medium carrot, fi nely shredded 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved Salt METHOD For the tomato sauce:  In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes. Add the thyme and carro...

Grilled Three-Cheese Potatoes

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INGREDIENTS 6 large potatoes, sliced 1/4 inch thick 2 medium onions, chopped 1/3 cup grated Parmesan cheese 1 cup (4 ounces) shredded sharp cheddar cheese, divided 1 cup (4 ounces) shredded mozzarella cheese, divided 1 pound sliced bacon, cooked and crumbled 1/4 cup butter, cubed 1 tablespoon minced fresh or dried chives 1 to 2 teaspoons seasoned salt 1/2 teaspoon pepper Nonstick cooking spray METHOD Divide the potatoes and onions equally between two pieces of heavy duty foil (about 18 inches) that have been coated with nonstick cooking spray. Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. Grill, covered, over medium heat for 35 to 40 minutes or until potatoes are tender. Remove from the grill. Open foil car...

Grilled Pizza Bread

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INGREDIENTS 1 pound ground beef 1/2 cup chopped onion 1 can (8 ounces) tomato sauce 1/2 teaspoon salt 1/2 teaspoon dried oregano 1 loaf (1 pound) French bread 1 cup (4 ounces) shredded mozzarella cheese 1 can (2 1/4 ounces) sliced ripe olives, drained Sliced pepperoni (optional) METHOD In a skillet over medium heat, cook the beef and onion until meat is no longer pink and onion is tender; drain. Stir in the tomato sauce, salt, and oregano; simmer for 5 to 10 minutes. Cut bread in half lengthwise and then widthwise. Spread meat mixture on cut side of bread; sprinkle with cheese, olives, and pepperoni if desired. Loosely wrap bread individually in pieces of heavy-duty foil (about 24 x 18 inches); seal. Grill covered, over medium heat for 15 to 20 minutes or until heated through. Serves: 4-6

Ginseng Chicken Soup

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INGREDIENTS Whole chicken (about 1 pound (450 g), cleaned) : 2 Glutinous rice : 1/2 cup (about 100 g) Jujube (Korean Date), dried : 4 Fresh ginseng (about 5 inches long) : 2 Chestnut : 2 Ginkgo nut : 2 Garlic : 4 cloves Pepper Salt METHOD Wash the rice thoroughly and drain it. tuff the chickens with the rice, jujubes, ginsengs, chestnuts, ginkgo nuts, and garlic cloves. Cross and bind the chickens legs with thread to keep the stuffing in. Put the stuffed chickens in the pot. Add 10 cups of water and simmer them over low heat for about 2 to 3 hours. Transfer the chickens with their broth to the individual bowls. Serve the salt mixed with pepper in a small bowl as a seasoning dip.

Beef Meatball

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INGREDIENTS Beef : 1/2 lb Firm tofu : 1/2 block (about 10 oz) Flour : 1/2 cup Garlic : 4 cloves Green onion : 2 stalks Sesame oil : 1 ts Soy sauce : 1 tb Vinegar : 1 ts Salad oil Pepper Salt Egg, beaten : 5 METHOD Squeeze the firm tofu with paper towel or gauze. Mash it finely. Grin the beef. Chop the garlic and the green onion finely. Put the beef, tofu, garlic, green onion, sesame oil, pepper, and salt in a large bowl; mix them well by hand. Shape the mixture into 1 1/3 inch round patties. Heat the salad oil in a skillet. Dredge the patties in the flour, dip them in the beaten eggs, and fry them until browned on both sides. When they are warm, serve them with a seasoning dip - the mixture of 1 tablespoon soy sauce and 1 teaspoon vinegar. ( Source )

Stir-Fried Small Octopus

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INGREDIENTS Small octopus (about 8 oz) : 2 Onion : 1 stalk Green onion : 5 stalks Green pepper : 2 Red pepper : 2 Hot pepper powder : 1/2 tb Hot pepper soypaste (kochu-jang) : 2 tbs (available in Korean stores) Soy sauce : 1 tb Sesame oil : 1/2 tb Sugar : 1 ts Ginger juice : 1/2 ts Sesame seed, roasted : 1 ts Salad oil : 1 tb Salt METHOD Trim the small octopuses; cut off entrails and eyeballs, careful not to break the sac. Scrub the octopuses with salt and rinse them under flowing cold water. Cut them 2 inches long by 1/2 inch wide. Boil them slightly. Cut onion, green onions, and peppers into 2 inch strips. Combine hot pepper powder, hot pepper soypaste, soy sauce, sesame oil, sugar, ginger juice, and salt in a bowl. Add the boiled octopuses, then mix them well. Heat the salad oil in a skillet, stir-fry the vegetables until almost done. Put the mixture in the pan and stir-fry it quickly again. When serving, sprinkle roasted sesame see...

Shrimp Fra Diavolo with Penne Rigate

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INGREDIENTS 1 pound large shrimp, peeled and deveined 1 teaspoon kosher salt, plus more to taste 1 teaspoon freshly ground black pepper 1 teaspoon dried crushed red pepper fl akes 3 tablespoons olive oil 1 medium onion, fi nely chopped 1 (28-ounce) can diced tomatoes with juices 1 cup dried white wine 3 garlic cloves, chopped 1/2 teaspoon dried oregano leaves 1 pound Barilla penne pasta 1/4 cup chopped fresh fl at-leaf parsley 1/4 cup chopped fresh basil METHOD Bring a large pot of salted water to a boil over high heat. In a medium bowl, toss the shrimp with 1 teaspoon each salt, pepper, and red pepper fl akes. In a large skillet, heat the oil over medium-high heat. Add the shrimp and saute until just cooked through, about 2 minutes. Remove shrimp with a slotted spoon, and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, ...

Vegetable Orzo Primavera

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INGREDIENTS 3 carrots, peeled 2 medium or 1 large zucchini 2 yellow summer squash 1 yellow bell pepper 1 red bell pepper 1 onion, thinly sliced 1⁄4 cup olive oil 1 tablespoon dried Italian herbs or herbes de Provence 2 teaspoons kosher salt, plus more to taste 2 teaspoons freshly ground black pepper, plus more to taste 1 pound Barilla orzo pasta 20 cherry tomatoes, halved 3⁄4 cups shredded Parmesan cheese METHOD Preheat the oven to 450 degrees F. Cut the carrots, zucchini, squash, and bell peppers into thin 2-inch-long strips. On a large, heavy, foil-lined baking sheet, toss the vegetable strips, onion, oil, dried herbs, and 2 teaspoons each of salt and pepper to coat. Transfer half the vegetable mixture to another large, heavy, foil-lined baking sheet, and arrange the vegetables evenly over both sheets. Bake, stirring after the fi rst 10 minutes, until the carrots are tender and the other vegetables begin to br...

Cabbage And Apple Salad

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Ingredients 1 red apple 1 green apple 10-20ml (2-4 t) lemon juice 500 ml (2cups) cabbage, finely chopped or grated 60 ml (4T) plain, low-fat yogurt 125 ml (1/2 cup) low-oil salad cream or low-oil mayonnaise 10 ml (2 t) sunflower seeds 4 lettuce leaves Method Wash the apples, but do not peel them. Slice thinly or cube. Sprinkle with just enough lemon juice to prevent discoloration. Add the apple to the cabbage and lightly mix with a fork. For the dressing, mix the yogurt, low-oil salad cream and sunflower seeds. Add 5-15 ml sugar if too tart. Pour the dressing over the cabbage and apple; toss the salad and spoon into a container with a lid. Chill for 2 hours or longer before use. Serve the salad on the lettuce leaves. This is a deliciously different coleslaw lower in fat that the traditional one. It can be made the day before, covered and kept in the refrigerator until ready to serve. This recipe makes 4 large portions or 6 smaller portions. (H...

Sweet Potato Bread Recipe

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Ingredients 1 Pack Active dry yeast 60ml Warm water 3 Medium sweet potato, cooked and mashed  45ml Melted butter 250ml Milk 5ml Herb salt 250ml Fresh Coriander, finely chopped 125ml Sugar 750ml Flour, sifted 250ml Oat bran Method In a large bowl, soften yeast in the lukewarm water. Alternatively leave out the water, and use fast acting yeast, which is simply added to dry ingredients. Blend mashed sweet potatoes with melted butter until light and fluffy. Add the milk, herb salt, coriander and sugar to the yeast. Beat until light. Stir in with a wooden spoon, enough of the flour and oat bran to make soft dough. Knead the dough for a few minutes. Put in a greased bowl and cover with a towel. Set in a warm place until doubled in bulk. Shape into 2 loaves or into individual buns and place in greased pans. Let rise to the top of the pans Bake 20 - 25 minutes in a pre heated 180° C oven until golden brown. Makes 2 large loaves of 5-8 small buns. (Healt...

Banana Apple Bread Recipe

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Ingredients 250ml Dark brown sugar 4 Ripe large bananas, mashed  1 Large apple, grated  1 Large carrot, grated  2 Large free-range eggs  250ml Cake flour, sifted 125ml Oat bran  125ml Rolled oats  5ml Bicarbonate of soda 60ml Warm water 7ml Baking powder 10ml Cinnamon Natural decongestant Method Beat together sugar and mashed bananas until well blended. Beat in the eggs Sift the flour and salt into the mixture together with the oat bran and oats and fold in until well blended. Dissolve bicarb in the water and stir into the mixture with the baking powder and cinnamon. Add the grated apple and carrot and mix. Pour into a nonstick baking loaf tin and bake at 180°C for 45 minutes. Leave to cool in the tin for 10 minutes then turn out and leave to cool completely. Makes 1 large loaf or 4-5 mini loaves (Health Recipes Book)

Penne with Vegetables and Kielbasa

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Prep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 4 (1½ cups each) INGREDIENTS 2 cups uncooked penne pasta 1 medium red bell pepper, cut into 1-inch pieces 1 small onion, cut into thin wedges 1 box (9 oz) Green Giant® frozen sugar snap peas ½ lb smoked turkey kielbasa, sliced ½ cup milk 8 oz prepared cheese product (from 16-oz loaf), cubed METHOD Cook and drain penne as directed on package; cover to keep warm. Meanwhile, heat 12-inch nonstick skillet or Dutch oven over medium-high heat. Cook bell pepper, onion and sugar snap peas in skillet 4 to 5 minutes or until vegetables are crisp-tender, stirring frequently. Drain, if necessary. Reduce heat to medium. Add kielbasa, milk and cheese to vegetables. Cook over medium heat 3 to 4 minutes or until cheese is melted and sauce is smooth, stirring constantly. Add cooked penne; stir gently to coat. Cook 1 to 2 minutes or until thoroughly heated, stirri...

Thai Peanut Chicken and Noodles

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Prep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 5 (1½ cups each) INGREDIENTS 2¾ cups uncooked fine egg noodles (6 oz) ¼ cup creamy peanut butter ½ teaspoon finely chopped gingerroot ¼ teaspoon crushed red pepper flakes ¼ cup soy sauce ¼ cup water 1 tablespoon oil 2 cups small fresh broccoli florets 1½ cups sliced fresh mushrooms (about 4 oz) 1 cup ready-to-eat baby-cut carrots, quartered lengthwise 1 medium red bell pepper, cut into thin bite-size strips 1 package (9 oz) frozen diced cooked chicken, thawed ¼ cup coarsely chopped dry-roasted peanuts  Chopped fresh cilantro, if desired METHOD Cook and drain noodles as directed on package; cover to keep warm. Meanwhile, in small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with wire whisk until blended. Gradually beat in remaining soy sauce and water until smooth. Set aside. In 12-inch nonstick skillet, heat oil...

Spaghetti with Spicy Tomato Sauce

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INGREDIENTS 3 tablespoons olive oil 1 small onion, minced 2 garlic cloves, minced 4 anchovy fi llets, minced (about 2 tablespoons) 1⁄2 cup pitted black olives, coarsely chopped 2 tablespoons drained capers, rinsed 1⁄2 cup white wine 1⁄2 teaspoon kosher salt, plus more to taste 1⁄2 teaspoon freshly ground black pepper, plus more to taste 1⁄2 teaspoon dried crushed red pepper fl akes 1 (28-ounce) can crushed Italian tomatoes 1 pound Barilla spaghetti pasta 1⁄2 cup chopped fresh basil METHOD In a large skillet, heat the olive oil over medium-high heat. When very hot and almost smoking, add the onion, garlic, and anchovies and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, salt, pepper, and red pepper fl akes. Cook, stirring occasionally until the white wine has reduced by half, about 5 minutes. Add the tomatoes and simmer until reduced slightly, about 20 minutes  Meanwhile, add the pasta to the pot o...

Mediterranean Pasta

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INGREDIENTS 230g Dried penne pasta  2 Garlic cloves ½ Red onion, peeled and finely chopped 10ml Olive oil  ¼ tub Sun dried tomatoes in oil, chopped 30ml Balsamic vinegar 50ml Parmesan cheese, grated Herb salt and pepper to taste 1 handful Fresh basil, torn ½ packet Shaved chicken - Lean 6 slivers Anchovies METHOD Add the garlic cloves to the pasta and while this is cooking until al dente, fry the onion and shaved chicken in a little olive oil for 5 minutes until soft and tender. Remove garlic cloves from the cooked pasta, and mash to a smooth paste. Stir the garlic paste into the cooked onions with tomatoes and vinegar, Add the drained pasta. Season and toss together with the basil. Serve with the Parmesan cheese. (Health Recipe Book)

Spicy Herbed Chicken and Orzo

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Prep Time: 10 Minutes Start to Finish: 35 Minutes Servings: 5 (1½ cups each) INGREDIENTS 1 tablespoon olive or vegetable oil 1 lb uncooked chicken breast strips for  stir-fry 1 cup uncooked orzo or rosamarina pasta  (7 oz) 2 cans (14.5 oz each) stewed tomatoes,  undrained, cut up 1 box (9 oz) frozen baby lima beans,  thawed 1 teaspoon garlic salt 1 teaspoon dried basil leaves ½ teaspoon hot pepper sauce METHOD In 12-inch skillet, heat oil over medium-high heat.N Cook chicken in oil 3 minutes, stirring frequently. Stir in all remaining ingredients. Bring to a boil.  Reduce heat; cover and simmer 20 to 25 minutes or  until liquid is absorbed and orzo is tender, stirring  occasionally. (Pillsbury Most Requested Recip)

Chicken and Vegetable Gravy over Biscuits

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Prep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 4 (1 cup chicken mixture and 1 biscuit each) INGREDIENTS 1 tablespoon vegetable oil 1 lb boneless skinless chicken thighs, cut into quarters 1 jar (12 oz) chicken gravy 1 tablespoon Worcestershire sauce ½ teaspoon onion salt 2 cups Green Giant® frozen mixed vegetables (from 1-lb bag) 4 Pillsbury® Microwave frozen buttermilk biscuits (from 1-lb bag) METHOD In 10-inch nonstick skillet, heat oil over mediumhigh heat. Cook chicken in oil 5 minutes, stirring occasionally, until browned on all sides. Reduce heat to low; cover and cook 5 minutes or until juice of chicken is clear when center of thickest part is cut (180°F). Stir in remaining ingredients except biscuits. Cover; heat to boiling over high heat. Reduce heat; cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. Meanwhile, microwave biscuits as directed on bag...

Cabbage Salad (Instant Kimchi)

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INGREDIENTS Celery cabbage : 1 lb (450 g) Salt : 5 tbs Green onion, chopped : 2 tbs Garlic, chopped : 1 tb Ginger, chopped : 1/2 tb Hot pepper powder : 1/4 cup Soy sauce : 1 tb Sugar : 2 tbs Salted baby shrimps, chopped : 1 tb (available in Korean stores) Sesame seed, roasted : 1 ts Sesame oil : 1/2 ts METHOD Take off the cabbage leaves one by one and wash them thoroughly. Sprinkle salt evenly and  set aside 30 minutes. Chop the salted baby shrimps, green onion, garlic, and ginger finely. Wash the salted cabbage leaves and drain them well. Tear them lengthwise in proper size by  hands. Put all seasonings in a bowl. Mix them well by hand, using rubber gloves. Add the torn leaves  and mix them well together. Transfer it to a serving bowl. ( Source )

Warm Pasta Salad with Turkey Sausage

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INGREDIENTS 3 tablespoons olive oil  1 cup sliced cremini mushrooms 1 pound spicy turkey sausage, casings removed 3 garlic cloves, minced pinch of dried red pepper flakes 1 cup canned cannellini beans, drained and rinsed 1 large bunch escarole, rinsed and coarsely chopped (about 5 cups) 1 pound Barilla farfalle pasta 1 teaspoon kosher salt, plus more to taste 1⁄2 teaspoon freshly ground black pepper 1⁄4 cup freshly grated Parmesan cheese METHOD Bring a large pot of salted water to a boil over high heat. In a large, heavy skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until golden around the edges, about 3 minutes. Remove the mushrooms from the pan and set aside. Add the sausage to the same skillet and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Return the mushrooms to the pan. Add the garlic and red pepper fl akes and sauté for 1 minut...

Chicken Spaghetti Bolognaise

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INGREDIENTS 300g durum wheat pasta  100g Chicken Soya mince  10ml stock powder  500g chicken mince 10ml crushed garlic  410g tin whole/chopped tomatoes with juice  125ml chopped parsley  Freshly ground black pepper 10ml sugar  250ml frozen peas /fresh mange tout peas 60g low fat mozzarella, grated (2 matchboxes size) METHOD Cook the spaghetti in lightly salted water Add boiling water to the Soya powder till consistency of porridge-allow to stand for 5 minutes Put stock, chicken and garlic into large pan and add Soya mix. Cook for aprox. 5 mins till chicken is no longer pink Add the tomatoes with the juice, parsley, pepper and sugar and bring to the boil for 5 mins. Add the peas and cook till just heated through Toss the sauce with the hot pasta, sprinkle lightly with the cheese. Serve immediately with a green salad Enjoy this delicious pasta dish that has the garlic and tomato flavour typical to N...

Pepperoni-Ravioli Supper

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Prep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 5 (11⁄3 cups each) INGREDIENTS 2 packages (9 oz each) refrigerated cheese-filled ravioli 1 jar (28 oz) spaghetti sauce 1 jar (4.5 oz) Green Giant sliced mushrooms, drained 1 package (3.5 oz) sliced pepperoni, halved (about 1 cup) 1 cup shredded mozzarella cheese (4 oz) METHOD Cook and drain ravioli as directed on package; cover to keep warm. Meanwhile, in large saucepan, heat spaghetti sauce, mushrooms and pepperoni to boiling. Reduce heat; simmer 8 to 10 minutes or until sauce is slightly thickened, stirring occasionally. Carefully stir cooked ravioli into sauce mixture. Spoon onto serving platter. Sprinkle with cheese. (Pillsbury Most Requested Recipes™)

Chicken-Tortellini Soup

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Prep Time: 20 Minutes Start to Finish: 1 Hour Servings: 10 (1½ cups each) INGREDIENTS 1 box (9 oz) Green Giant® frozen cut broccoli 6 cups water ½ cup dry vermouth or water 3 cans (10½ oz each) condensed chicken broth 1 can (10¾ oz) condensed cream of  chicken soup 2 cups cubed cooked chicken 1 cup chopped onions (2 medium) 1 cup sliced carrots (2 medium) ½ teaspoon dried basil leaves ½ teaspoon dried oregano leaves 2 cloves garlic, minced 1 package (7 oz) dry cheese tortellini ¼ cup grated Parmesan cheese, if desired METHOD Let broccoli stand at room temperature to thaw. In 5-quart  saucepan or Dutch oven, heat all remaining ingredients except  tortellini and cheese to boiling. Stir in tortellini. Reduce heat; simmer uncovered 30 minutes, stirring occasionally. Stir in thawed broccoli; simmer 5 to 10 minutes longer or  until broccoli is crisp-tender. Sprinkle individual servings with  cheese. (Pillsbury Most Requested Re...