AVOCADO-TOMATO ROTELLE · Jun 27, 09:43 AM by Michele Roper
Cooking Pleasures July 2006 p. 54
30 minutes
8 oz, rotelle (wheel shaped pasta)
2 garlic cloves, minced
2 tablespoon olive oil
1 can tomato, diced
1 teaspoon kosher salt
1 teaspoon pepper
2 large avocado, diced
2 tablespoon fresh basil
1/2 cup Parmesan cheese
Cook rotelle in large pot of boiling salted water acording to package difrections, drain
Meanwhile, cook garlic in oil in skillet over medium heat 30 seconds or until fragrant. Add tomato, salt, and pepper; cook 5 minutes or until warm, stirring occasionaly
In large bowl, toss rotelle with tomato mixture, avocado and basil, sprinkle with cheese.
SALMON WITH SORREL PESTO · Jun 12, 11:49 AM by Michele Roper
Better Homes and Gardens June 2006 p.235
1/2 cup olive oil
2 cups lightly packed fresh sorrel or basil leaves
1/2 cup pine nuts
4 garlic cloves
sea salt
black pepper
olive oil
1 1/2 salmon
Preheat oven to 450.
In a food processor bowl combine 1/4 cup of the olive oil, sorrel, pine nuts and garlic. Cover; process while drizzling in up to 1/4 cup remaining olive oil; scrapping down sides of processor as necessary. Season to taste with salt and pepper. Set aside.
Brush a roasting pan with olive oil. Place fish in prepared pan. Lightly brush fish with olive oil, sprinkle with salt and pepper. Roast uncovered for 12 minutes or until fish flakes easily when tested with a fork. Serve with Sorrel Pesto.
Comment [1]
QUINOA SALAD WITH ROASTED GREEN CHILIES · Jun 12, 11:43 AM by Michele Roper
Better Homes & Gardens June 2006 p.234
1 hour 20 minutes
3/4 lb fresh Anaheim chile peppers, poblano chile peppers, banana chile peppers and red sweet peppers
2 cups cooked couscous
1 cup water
1/2 cup green onion
1 Tbsp butter
1/4 cup olive oil
1/4 cup lime juice
2 garlic cloves
1/4 teaspoon sea salt
1/8 tsp. black pepper
1 cup fresh cilantro, lightly chopped
1/3 cup pine nutes
Bibb or Boston lettuce
Whole Roasted Peppers
preheat oven to 425. Halve chile peppers lengthwise. Remove stems, seeds and membranes. Place pepper halves, cut sides down on a foil lined baking sheet. Roast for 20 to 25 minutes or until skins are blistered and dark. Carefully fold foil up and around pepper halves to enclose; let stand about 15 minutes. Use a sharp knife to lossen the edges of the skins, gently pull off the skin in strips. Cut peppers in bite size strpis. Set aside
Make couscous according to package
Meanwhile, in a medium skillet cook green onion in the 2 tablespoons hot butter until tender. Remove from heat. Cool
For vinaigrette, in a small screw top jar combine olive oil, lime juice, garlice, sea salt and black pepper. Cover; shake well to combine
In a bowl toss cooked couscous, roasted pepper strpis,, cooked green onions, vinaigrette, cilantro and pine nuts. Stir until combined. Line plate with lettuce, top awith salad and roasted peppers. Top with additional whole toasted peppers.
CHIVE BUTTER & BREADSTICKS · Jun 12, 11:29 AM by Michele Roper
Better Homes and Gardens Junes 2006 p.234
1/3 cup butter, softened
2 Tbsp. snipped chives
baguette
In a bowl combine butter and chives.
BOW-TIE PASTA WITH FRESH VEGETABLE SAUCE · Jun 8, 06:45 PM by Michele Roper
Cooking Pleasures July 2006
p.13
30 minutes
8 oz, bow-tie pasta
1 large sweet onion, diced
3 tablespoons olive oil
3 garlic cloves, minced
2 medium zucchini, chopped
2 medium yellow squash, chopped
28 oz. can diced tomatoes
1 cup frozen corn
1 tablespoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup Parmesan cheese, divided
Cook pasta in large pot of boiling salted water according to package direstions. Drain; keep warm
Meanwhile, cook onion in oil in large saucepan over medium heat 4 to 5 mintes or until softened. Add garlic; cook 30 to 60 seconds or until fragrant. Add zucchini and squash; cook 6 to 8 minutes or until soft. Add tomatoes, corn basil, salt and pepper; cook 7 to 10 minutes or until vegetables are crisp tender
In large bowl, toss pasta with saue and 1/2 cup of the cheese. Serve sprinkled with remaining 1/2 cup cheese.
SERVE WITH
French Bread
BABY SPINACH SALAD WITH GINGER LEMON VINAIGRETTE · May 22, 09:36 AM by Michele Roper
Cooking Pleasures April/May 2006 p.56
10 minutes
1/4 cup olive oil
1 1/2 tablespoons white wine vinegar
1 teaspoon grated lemon peel
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups baby spinach
Whisk together all ingredients except for spinach. Toss with spinach
CHICKEN AND ASPARAGUS PASTA · May 22, 09:08 AM by Michele Roper
Cooking Pleasures April/May 2006 p.12
30 minutes
1/2 cup plus 2 tablespoons olive oil
3 tablespoons lemon jiuce
2 tablespoons chopped fresh rosemary
2 garlic cloves, minced
3 boneless skinless chicken breast halves, cut into bite size pieces
8 oz. mostacciole (tube-shaped pasta)
2 cups sliced asparagus (1 to 2 inch pieces)
2 teaspoons grated lemon peel
1/2 cup shredded Asiago cheese
Cook mostaccioli in large pot of boiling slated water according to package directions, adding asparagus during last 1 minute of cooking. Drain.
Meanwhile, place oil, lemon juice, rosemary and garlice in skillet. Add chicken. Cook until no londer pink. Add lemon peel. Add mostaccioli and asparagus; toss to coat. Add cheese, toss
SERVE WITH:
bread
salad
Lemon-Artichoke Chicken · Apr 27, 09:08 AM by Michele Roper
Cooking Pleasures April/May 2006 p.56
40 minutes
1 lemon
3 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly gound pepper
1 tablespoon olive oil
1/4 cup chopped green onion
1 (14-oz) can quartered artichokes, drained
1 teaspoon thyme
Cut 4 thin slices from half of the lemon;remove seeds. Squeeze 1 tablespoon juice from remaining lemon half. Sprinkle chicken with salt and pepper.
Heat oil in large skillet over medium heat until hot. Add chicken; cook 8 to 10 minutes or until no longer pink in center, turning once. Place on plate.
Add green onions and lemon slices to skillet; cook 1 minute or until just softened and lemon is tinged with gold. Stir in artichokes, lemon juice and thyme; cook and stir gently 30 seconds. Add chicken.
Grilled Pork Tenderloin with Pineapple-Onion Relish · Apr 24, 01:27 PM by Michele Roper
Cooking Pleasures
April/May 2006 p.38
40 minutes
RUB
3/4 tespoon chipotle chile powder
3/4 teaspoon paprika
3/4 teaspoon dried oregano
3/4 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground pepper
2 (3/4lb) pork tenderloins
SALSA
1 pineapple, cut into wedges
1 tablespoon plus 2 teaspoons vegetable oil, divided
1/2 cup chopped red onion
2 tablesppons lime juice
2 tablespoons chopped fresh mint
1 tablespoon honey
1 red Serrano chile, seeded, minced
1/4 teaspoon salt
In samll bowl, stir together all rub ingredients except pork. Rub evenly over pork. Brush pork with oil and broil until no longer pink in center.
Brush pineapple with 1 teaspoon oil. Place pineapple in oven and broil until lightly brown.
In medium bowl, combine all remaining salsa ingredients. When pineapple is brown combine with salsa
SERVE WITH
broccoli
rice
Comment [1]
PASTA WITH PAN-ROASTED ONIONS AND ASPARAGUS · Apr 21, 05:14 PM by Michele Roper
Cooking Pleasures April/May 2006 p.37
30 minutes
6oz. linguine
3 cups diagonally sliced asparagus
1 tablespoon butter
1 sweet onion, cut into wedges
1/2 teaspoon sugar
1 tablespoon olive oil
4 oz. thinkly sliced bacon cut into strips
3 large garlic cloves, minced
2 tablespoons chopped fresh sage
1/2 teaspoon freshly gournd pepper
1/4 teaspoon salt
3/4 cup vegetable broth
3/4 cup whipping cream
1/2 cup Parmesan
Cook pasta in large pot of boiling salted water according to package directions. Add asparagus during last 3 minutes of cooking. Drain
Meanwhile, melt oil in large skillet over medium-high heat. Add bacon, garlic, sage, pepper and salt; cook 1 minutes. Add butter and onion and sugar; cook and stir 2 to 3 minutes or until onion is slightly browned, increasing heat to high if necessary.
Add broth and cream; bring to a boil. boil 2 minutes or until slightly thickened.
Toss with pasta, sprinkle with cheese
SERVE WITH:
salad
HALIBUT TOSTADAS WITH LIME-CUMIN VINAIGRETTE · Apr 19, 03:16 PM by Michele Roper
Cooking Pleasures April/May 2006 p. 27
35 minutes
VINAIGRETTE
1/4 cup lime juice
2 teaspoons grated lime peel
2 teaspoons honey
2 teaspoons ground cumin
2 teaspoons Dijon mustard
1/2 teaspoon salt
6 tablespoons canola oil
2 tablespoons chopped cilantro
TOSTADAS
4 (6oz) halibut fillets (1 1/4 to 1 1/2 inches thick)
1 tablespoon canola oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 tostada shells
4 cups shedded romaine lettuce
2 large tomatoes, diced
1/2 cup diced red onion, divided
1 mango, chopped
1 avocado, chopped
2 tablespoons chopped cilantro
In small bowl, whisk together all vinaigrette ingredients except oil and cilantro. Slowly whisk in 6 tablespoons oil; stir in 2 tablespoons cilantro.
Brush halibut with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and pepper. Place in oven. Broil until halibut just begins to flake. Turning once. About 12 minutes.
Meanwhile, microwave tostada shells on high 40 seconds or until warm. Top each with one-fourth of the lettuce and tomatoes and 1 tablespoon of the onion. Top with halibut, sprinkle with mango, avocado and remaining onion. Drizzle with vinaigrette; sprinkle with 2 tablspoons cilantro.
SERVE WITH:
Spanish rice
vegetable
Spicy Black Beans · Jan 31, 09:33 AM by Michele Roper
Losing It! p.185
1 Tbs. olive oil
1 onion, chopped
2 cloves garlic, minced
2 tsp. chili powder
1 tsp. cumin
1 tsp. crushed red pepper
2 (15 oz) cans black beans, rinsed
1/4 cup lossely packed chopped cilantro
salt and pepper to taste
lime wedges
Heat oil in skillet; add garlic and onion. Stir fry until onion softens, about 5 minutes. Stir in chili powder, cumin and crushed red pepper; cook 30 seconds. Stir in beans and reduce heat to low. Simmer, uncovered, 10 minutes
Sprinkle with cilantro and saeson with salt and pepper. Serve with lime wedges. Makes about 4 cups.
Salsa · Jan 31, 09:29 AM by Michele Roper
Losing It! p.185
15 minutes
3 tomatoes
1/4 red onion, mined
1/4 bunch fresh cilantro
1/2 jalapeno, seeds removed and minced
1/4 cup lime juice
salt and pepper to taste
Combine all ingredients and serve. Makes about 3 cups
Guacamole · Jan 31, 09:27 AM by Michele Roper
Losing It! p.185
10 minutes
3 ripe avocados
2 oz. cream cheese
salt and pepper to taste
Mix all ingredients together until smooth.
Makes approximately 1 cup
Steak Fajitas · Jan 31, 08:46 AM by Michele Roper
Losing It! p.184
60 minutes
Fajita Marinade
4 tsp. minced garlic
1/3 cup lime juice
2 TBS. soy sauce
1/3 cup red wine vinegar
1 jalapeno, cut in half
1/2 tsp. each salt and pepper
1 1/2 lb. skirt or sirloin steaks, cut very thin across the grain
1 Tbs. olive oil
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 onion, cut into strips
8 whole-wheat tortillas
2 cups shredded cheddar cheese
2 tomatoes
2 cups shredded lettuce
Guacamole
Salsa
Heat oil in large skillet over high heat. Cook peppers and onions. Stir fry on high heat. Remove vegetables to a platter when veetables are lightly browned.
Add marinade ingredients and meat. Cook until meat is done.
Return vegetables to pan and stir to warm through. Season with salt and pepper and take the pan to the table. Lett everyone assemble their fajitas. Have tortillas, cheese, deced tomatoes, lettuce, guacamole, and salsa in different dishes at the table.
Makes 8 fajitas
SERVE WITH:
Guacamole
Salsa
Spicy Black Beans
Grapes
Pull Apart Bread · Jan 12, 04:55 PM by Kim Skene
4 – cans of reg. biscuits (blue pilsberry cans)
1 stick of butter
1/2 cup reg. sugar
1 tsp. cinnamon
1 packed Cup of brown sugar
mix 1/2 cup reg sugar w/ cinn. Cut biscuits into 4’s and roll around in muxture. Spray bunt pan and put the biscuits all around. Melt stick o butter and bring to a boil then mix in brown sugar until all is mixed then pour over the buns. Bake in oven at 350 for 20-30 min. The top will be brown. You will be able to tell if the buns are done.
Orecchiette With Sausage and Roasted Peppers · Jan 12, 04:50 PM by Kim Skene
2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
Coarse salt and ground pepper
1 pound orecchiette or other short pasta
2 teaspoons olive oil
1 pound sweet Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated Parmesan cheese
1. Heat broiler. Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam 2 to 3 minutes. Using a paper towel, rub off pepper skins, reserving any juices in bowl. Thinly slice peppers crosswise into 1/4-inch strips; return to bowl. Set aside.
2. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water.
3. Meanwhile, heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add roasted peppers; cook until heated through.
4. Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.
**If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip step one. To skin the peppers, char them and then cover tightly with plastic wrap. This will produce steam and make the skins come off easily.
Rigatoni with Tomatoes and Mozzarella · Jan 12, 04:14 PM by Kim Skene
Coarse salt
3/4 pound rigatoni or other short tubular pasta
2 pounds plum tomatoes, coarsely chopped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano (or 1/2 teaspoon dried)
8 ounces fresh mozzarella cheese, diced
1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
2. Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
3. In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
4. Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella (put fresh mozzarella in the freezer for 10 to 20 minutes to make it easier to cut), and pasta; toss.
Tomato and Olive Penne · Jan 12, 04:11 PM by Kim Skene
Salt and pepper
1 pound penne or other short pasta
1/4 cup olive oil
2 garlic cloves, thinly sliced
2/3 pound cherry tomatoes (2 cups), halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving
1. In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
2. Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
3. Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
HomeMade Ice Cream in a Bag · Jan 12, 03:59 PM by Kim Skene
2 tablespoons sugar
1 cup half and half 1/2 teaspoon vanilla extract 1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.) Ice cubes (enough to fill each gallon-size bag about half full) 1 pint-size ziplock bag 1 gallon-size ziplock bag 1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly. 2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it’s done. 3. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag.Serves 1.
Apple Crisp · Jan 6, 11:05 AM by Kim Skene
6-8 Apples
1/3 cup Sugar
1/2 tsp Cinnamon
1/2 tsp Nutmeg
TOPPING:
6 tbsp Butter – not melted
1/2 cup Brown Sugar
1 cup Flour
Peel and slice apples and put in 8×8 pan. Mush together topping ingredients, pour over top of apples and bake at 375 for 45 minutes.
7 Layer Dip · Jan 6, 11:03 AM by Kim Skene
1 can (16oz) refired beans
3 med. avocados
2 Tbsp lemon juice
1/4 tsp black pepper
1-1/4 cup sour cream
1 pkg taco seasoning mix
1 small onion, chopped
3 tmoatoes, chopped
1/2 cup sliced olives
16 oz grated cheddar cheese
Spread refried beans on a large plate. Mash avocados in sperate bowl. Add lemon juice and pepper. Mix well and spread over refried beans. Combine sour cream and taco seasoning mix. Spread over avocado mixture. Top with tomatoes, onions, olives and cheese. Serve with vegetables or chips.
Comment [1]
Berry Banana Smoothies · Jan 6, 10:58 AM by Kim Skene
1 Banana, cut up and frozen
1/4 cup fresh or frozen assorted berries (such as raspberries, strawberries, blackberries)
1 cup orange juice
3 Tbsp vanilla yogurt
Combine all ingredients. Blend until smooth. Pour into glasses and garnish with leftover berries.
Yields 2 smoothies
Banana Strawberry Smoothies · Jan 6, 10:56 AM by Kim Skene
2 Bananas, chilled and cut into chunks
1 cup frozen, unsweetened whole strawberries
1 – 8oz. vanilla yogurt
3/4 cup Milk
Combine all ingredients in blender. Blend on high speed about one minute. Pour into glasses and serve with toast spread with peanut butter.
Yields 4 smoothies
Mixed Fruit Smoothies · Jan 6, 10:54 AM by Kim Skene
2 Bananas, chilled and cut into chunks
2/3 cup Strawberries or Mango slices
1 – 12oz. can Grape Juice (or other fruit nectar like mango, apricot, strawberry), Chilled
1 – 8oz. Vanilla Yogurt
1 Tbsp Honey (optional)
2 Tbsp Ground Pistachio Nuts (optional)
Combine all ingredients in blender, except nuts. Mix until smooth. Pout into chilled glasses and garnish with nuts.
Yields 4 smoothies