CHINESE STIR-FRY OVER CRUNCHY SLAW · Jul 3, 08:37 AM by Michele Roper
Cooking Pleasures July 2006 p. 54
SAUCE
1/2 cup soy sauce
2 tablespoon rice vinegar
2 teaspoon dark sesame oil
2 teaspoon chili-garlic sauce
3 boneless skinless chicken breast halves, cut into 1-inch pieces
1/2 cup water
4 teaspoons cornstarch
STIR FRY
2 tablespoon vegetable oil
1 cup coarsly chopped red bell pepper
1 cup sknow peas, cut diagonally into thirds
4 coarsely chopped green onions
2 garlic cloves, minced
4 cups shredded broccoli coleslaw mix
2 tablespoon coarsely chopped peanuts
2 tablespoon minced cilantro
In medium bowl, whisk together soy sauce, vinegar, sesame oil, and chili-garlic sauce. Add chicekn; toss to coat. Let stand 15 minutes.
Remove chicken from sauce. Whisk water and cornstarch into sauce until smooth.
Heat vegetable oil in wok or large skillet over high heat until hot. Add chicken; stir-fry 3 minutes or until chicken is almost cooked through. Add bell pepper, snow peas, green onions and garlic; stir-fry 1 minutes. Add sauce; stir-fry 1 minute or until sauce thickens and chicken is no longer pink in center.
Divide coleslaw mix between 2 plates; top with chicken mixture. Sprinkle with peanuts and cilantro.
SERVE WITH
rice
Cook [1]
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]
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
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
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
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.
Michele's Spicy Pepper Beef · Oct 23, 08:58 PM by Kim Skene
Marinade:
2 tbsp soy sauce
1/8 tsp pepper
1/2 lb beef sirloin or flank steak, thinly sliced across the grain
3 tbsp vegetable oil
1/2 tsp minced fresh ginger
1 tsp crushed red pepper (less if you don’t like spicy hot)
1 green and 1 red pepper, seeded and cut into matchstick pieces
1/2 tsp sugar
1/4 tsp pepper
Hot cooked rice
Combine marinade ingredients in med bowl. Add beef and stir to coat. Set aside for 30 min. Place wok over high heat until hot. Add 2 tbsp of oil. Add ginger and crushed red pepper and cook stirring until fragrant, about 5 seconds. Add beef and stir-fry for 2 min. or until barely pink. Remove beef and set aside. Add remaining 1 tbsp oil to wok. Add peppers and stir-fry 1 minute or until crisp tender. Return beef to wok. Stir in sugar, salt and pepper. Serve over rice.
Asian Beef Noodles · Oct 23, 04:40 PM by Kim Skene
1 lb beef round tip steaks cut 1/8” – 1/4” thick
1-3 tsp canned jalapeno peppers
1 tbsp vegetable oil
2 pkg beef flavored ramen noodles
1/2 cup steak sauce
1 med. carrot, shredded
2 tbsp cilantro
1/4 cup chopped peanuts
In med. bowl, combine beef, jalapeno pepper and oil. Toss to coat. Break oodles into 4 pieces, reserve seasoning packet. Cook noodles as directed, drain. Heat large skillet or wok over med-high heat until hot; stir-fry beed (1/2 at a time) 1 minute or until no longer pink. Remove beef, keep warm. In same skillet, combine noodles, steak sauce, carrot, cilantro and reserved seasoning from noodles. Cook over medium heat until hot stirring occasionally. Return beef to skillet, mix lightly and spinkle with peanuts.
Add water if it looks too think.
4 servings
If more servings are needed, use more steak, 3 pkg noodles, 3/4 cup steak sauce. ect.
Spicy Peanut Chicken · Oct 23, 04:10 PM by Kim Skene
1/4 cup chicken broth
1 tbsp cornstarch
1 tbsp sugar
2 tbsp soy sauce
1 tbsp white vinegar
1/4 tsp ground red pepper
1 tbsp vegetable oil
1 lb. boneless, skinless breat halves cut into 3.4 inch pieces
1 clove garlic, ginely chopped
1 tsp grated ginger root
1 medium red bell pepper, cut into 3/4 inch pieces
1/3 cup dry-coasted peanuts
Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside. Heat wok over high heat. Add oil, add chicken, garlic and ginger root. Stir-fry about 3 minutes. or until chicken is no longer pink. Add bell pepper, stir-fry 1 min. Add broth mixture to wok. Cook and stir about 1 min or until sauce is thickened. Stir in peanuts and serve with rice.
Comment [1]
SOUTH OF THE BORDER SANDWICHES · Oct 14, 06:15 PM by Michele Roper
Lion House Entertaining p.42
40 minutes
6 sandwich rolls
1/2 cup olives, chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup green onions, chopped
1 pound turkey chopped
2 medium tomatoes, thinkly sliced
2 ripe avodacos, sliced
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
In a bowl, combine olives, chili powder, cumin, and salt. Add the mayonnaise, sour cream, and green onions to the remaining olive mixture.
Place bread on an ungreased baking sheet and spread 1 tablespoon of the mayonniase mixture on each roll. Top with liaces of turkey and tomatoes. Spread with another tablespoon of the mayonnaise mixture. Top with sliced avocados and cheeses.
Bake at 350 for 15 minutes or until heated through.
SERVE WITH:
Caesar Salad
watermelon
Penne Pasta with Spicy Tomato Cream Sauce · Oct 2, 07:08 PM by Michele Roper
Kim Skene
1/4 cup extra virgin olive oil
4 cloves garlic
1/2 tsp crushed red pepper flakes
1 can (28oz) crushed tomatoes
3/4 tsp salt
3/4 LB penne pasta
1 cup heavy cream
1 tsp rosemary
1/2 tbsp basil
In a large pot of boiling salted water cook pasta until done.
Meanwhile, in a large skillet heat oil and then add garlic and red pepper flakes stirring until garlic is golden. Add tomatoes and salt and bring to a boil. Reduce heat and simmer for 15 minutes.
Add heavy cream, rosemay and basil to sauce and bring to a boil.
Drain pasta and return to pot. Stir sauce into pasta and cook over low heat for 1 minute.
Sprinkle with parmesan cheese.
SERVE WITH:
salad
rolls