This is delicious. I love the fresh flavors of cilantro and lime and they go great with noodles and shrimp. Definitely making this again! Source: Rachael Ray Mag- 1/4 cup unseasoned rice vinegar, apple cider vinegar or white vinegar
- 1/4 cup fish sauce
- 1/4 cup (packed) brown sugar
- 2 teaspoons ketchup
- 2 teaspoons worcestershire sauce
- 3 tablespoons vegetable oil
- 24 medium shrimp, peeled and deveined
- 12 ounces dried flat rice noodles
- 4 eggs
- 2 cups bean sprouts
- 1 bunch scallions, greens chopped and whites reserved for another use
- 3/4 cup unsalted roasted peanuts, chopped
- 1/3 cup chopped cilantro leaves
- Siracha, for serving
- Lime wedges, for serving
- Bring a large pot of water to a boil. Meanwhile, in a bowl, mix together the vinegar, fish sauce, brown sugar, ketchup and worcestershire until the sugar dissolves.
- In a large nonstick skillet, heat 1 tbsp. oil over high heat until shimmering. Add the shrimp and cook, turning once, until just cooked through, 2 to 3 minutes. Transfer the shrimp to a plate; reserve the skillet.
- Add the noodles to the boiling water and cook until tender but still slightly chewy, 4 to 5 minutes. Rinse under cold water; drain well.
- Add the remaining 2 tbsp. oil to the reserved skillet and heat over medium-high heat until shimmering. Crack in the eggs and cook until the whites are browned slightly at the edges, 1 to 2 minutes. Using a nonstick spatula, flip the eggs and break into small pieces. Add the noodles and fish sauce mixture; toss to combine. Add the cooked shrimp and stir until the shrimp are heated through and the noodles have absorbed some of the sauce, about 2 minutes.
- Add the bean sprouts, scallion greens and peanuts; toss well. Divide the noodles among plates and top with the cilantro. Serve with the sriracha and lime wedges.
This is a great authentic buttermilk pancake recipe from scratch. If you don't have buttermilk on hand, just add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let stand for 5 minutes. The second version features only whole wheat flour. It's definitely not as good as the first, but fills you up so much more and affects your blood sugar less. Source: Adapted from Allrecipes.com "Buttermilk Pancakes II"- 1 cup all-purpose flour (in the second recicpe, I used 1 cup of King Arthur's Whole Wheat White flour)
- 1 tablespoon white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 eggs
- 2 tablespoons melted butter
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir!
Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Serves two three people.
Risotto really isn't hard to make; it just requires a bit of patience and attention. Make sure to use a non-stick pan for the best results (I used a cast iron skillet). Saffron is one of the most expensive spices on the planet but it very elegant and sophisticated and has lots of health benefits. Just a little will make your entire dish a rich yellow color. Source: Ina Garten- 1 butternut squash (2 pounds)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 cups chicken stock, preferably homemade
- 6 tablespoons (3/4 stick) unsalted butter
- 2 ounces pancetta, diced
- 1/2 cup minced shallots (2 large)
- 1 1/2 cups Arborio rice (10 ounces)
- 1/2 cup dry white wine
- 1 teaspoon saffron threads
- 1 cup freshly grated Parmesan cheese
Preheat oven at 400 degrees. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve. Read more at: http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe/index.html?oc=linkback
We should all be eating more legumes like lentils. Seriously, this is the stuff we're supposed to be eating. If you need more convincing, read all about them here. _I will decrease the amount of water by 2 cups the next time I make this; it was painful to wait for the water to be absorbed while the lentils were already cooked. I served this with grilled Naan, an Indian flatbread made from yogurt. Source: Food Network Magazine- 1 1/2 cups dried red lentils, rinsed
- 1 large tomato, chopped
- 1 1-inch piece ginger, peeled and minced
- 3/4 teaspoon turmeric
- Large pinch of cayenne pepper
- Kosher salt
- 2 tablespoons unsalted butter
- 3 cloves garlic, thinly sliced
- 1/2 cup chopped fresh cilantro
- Juice of 1 lemon
Combine the lentils, 6 cups water, the tomato, ginger, turmeric, cayenne and 1 1/2 teaspoons salt in a saucepan over medium-high heat. Bring to a simmer and cook, vigorously whisking occasionally, until the lentils are broken up and the mixture is thick, about 45 minutes.
Melt the butter in a small skillet over medium heat. Add the garlic and cook 1 minute; stir into the lentils along with the cilantro and lemon juice. Season with salt.
This recipe calls for sausage but I prefer mostly vegetarian pastas so I left it out. I LOVE the complimentary flavors of sundried tomatoes and artichokes. This dish is completed with fresh hand-made mozz. Source: Giada De Laurentiis
- 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
- 1 pound Italian hot sausages, casings removed
- 2 (8-ounce) packages frozen artichoke hearts
- 2 large cloves garlic, chopped
- 1 3/4 cups chicken broth
- 1/2 cup dry white wine
- 16 ounces fusilli pasta
- 1/2 cup shredded Parmesan, plus additional for garnish
- 1/3 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- 8 ounces water-packed fresh mozzarella, drained and cubed, optional
- Salt and freshly ground pepper
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
This was a bit of work but worth it if you're into mushrooms. Source: Food Network Magazine For the stuffed shells:
Kosher salt
8 ounces (20 to 24) jumbo pasta shells
2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
1 small onion, finely chopped
2 cloves garlic, minced
12 ounces white mushrooms, thinly sliced
1 10-ounce package frozen spinach, thawed and squeezed dry
1 1/2 cups low-fat small-curd cottage cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup grated parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh basil
For the sauces:
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1 teaspoon fennel seeds
Large pinch of red pepper flakes
1 28-ounce can whole plum tomatoes, crushed by hand
Kosher salt
1/4 cup low-fat small-curd cottage cheese
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
1 large egg, lightly beaten
Directions
Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.
Finely chop the spinach-mushroom mixture and combine in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.
Preheat the oven to 350 degrees F. Make the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth. Return to the skillet and rinse out the blender.
Make the cheese sauce: Combine the cottage cheese, mozzarella, parmesan and egg in the blender and puree until smooth.
Brush a 9-by-13-inch baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes.
This is a delicious French recipe that uses a whole bottle of red wine; you won't find any beef broth here! You will need to increase the cook time to 2.5 hours so that the beef easily falls apart. I added a small bag of baby red potatoes and it made it more substantial with no need for a side. I made this with a velvety bottle of Pinot Noir from California. Good enough to serve to guests on a cold day. Source: Food and Wine Magazine
1 tablespoon unsalted butter
2 tablespoons olive oil
2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
Salt
Freshly ground black pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon all-purpose flour
One 750-milliliter bottle dry red wine
2 bay leaves
1 thyme sprig
One 5-ounce piece of pancetta
15 pearl or small cipollini onions, peeled
15 cremini mushrooms
15 baby carrots, peeled
Sugar
Chopped fresh parsley, for garnish
- Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
- Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
- Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.
- In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
- To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.
SUGGESTED PAIRING: Robust, dark-fruited Cabernet Sauvignon
This is a great winter dish and is very fast and easy to make. When Matt and I lived apart while I was in PA school, he made this himself quite a bit. I like making mine with whole wheat pasta in interesting shapes. Source: Real Simple
Directions- Heat broiler. Cook the pasta according to the package directions. Drain.
- Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes.
- Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.
- Add 1 ½ cups of the cheese and stir until melted. Stir in the nutmeg, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Add the pasta and broccoli and toss to combine. Transfer to a broilerproof 8-inch square or a 1 ½-quart baking dish.
- Sprinkle with the remaining ½ cup of cheese. Broil until golden, 3 to 4 minutes.
This is one of my go-to slim down dishes; it's vegetarian but is a complete and satisfying meal. It makes quite a bit and can be eaten for dinner over several days. Source: Rachael Ray Mag- 2 tablespoons extra-virgin olive oil
- 1 1/4 cups israeli couscous
- 1 14 ounce can vegetable broth
- 1 bunch swiss chard, stems and leaves chopped separately
- 1 15 ounce can chickpeas, rinsed
- 2 ounces crumbled feta cheese
- In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.
- Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.
Growing up, this was one of my favorite foods. I love this particular recipe because it includes fresh veggies, which I double. I use the biggest pot I own when I make this so I can cram in as many dumplings as possible. :-) Source: Rachel Ray Mag- 1 1/2 pounds chicken breast tenders
- 1 tablespoon olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1 russet potato, peeled and diced
- 2 medium carrots, peeled and diced or thinly sliced
- 1 medium onion, chopped
- 1 rib celery, diced
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 1 teaspoon poultry seasoning, 1/3 palm full
- 2 tablespoons flour, a handful
- 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
- 1 small box biscuit mix(preferred brand Jiffy Mix)
- 1/2 cup warm water
- Handful flat-leaf parsley, chopped
- 1 cup frozen green peas
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
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