Dragon's Stuffed Peppers
Recipe by Dragon
Makes: 12
1 lb lean ground beef
1 lb smoked ham, chopped
12 large green peppers, cleaned, cored, deseeded
2 large onions, chopped
1/4 cup oil
1 cup sour cream
1 cup uncooked rice
1 tbsp chopped parsley
2 tbsp flour
2 cups beef stock
3/4 cup tomato paste
salt and pepper to taste
1. Pre-heat oven 275 degrees.
2. Brown the onion in half the oil. Add ground beef and cook until the moisture is evaporated. Allow to cool slightly.
3. Add rice, salt & pepper and parsley. Mix well. Stuff the peppers with the meat mixture. Do not over stuff the peppers. Arrange peppers in a deep pot.
4. Brown the flour in the remaining oil. Add tomato paste and beef stock. Stir well. Pour the sauce over the peppers and bake for an hour and a half. Shake peppers occasionally so they don't stick.
5. Remove peppers to a dish. Add sour cream to the sauce and heat through. Pour sauce over the peppers.
Dragon's Pasta with Roasted Vegetables and Feta
Dragon's Pasta with Roasted Vegetables and Feta
Recipe by Dragon
Serves: 8
1 red bell pepper, cut into ½ inch pieces
1 green bell pepper, cut into ½ inch pieces
1 yellow bell pepper, cut into ½ inch pieces
1 green zucchini, cut into 1 inch pieces
1 yellow zucchini, cut into 1 inch pieces
1/2 red onion cut into 1 inch pieces
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
6 tablespoons olive oil
1 1/2 pounds penne pasta
1 cup of cherry tomatoes, halved
3/4 cup chopped fresh basil or 2 1/4 tablespoons dried
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 cup feta cheese, cubed
1 cup black olives
Salt
Pepper
3/4 cup grated parmesan cheese
1. Preheat oven to 450° F. Combine vegetables in prepared pan and sprinkle with thyme, oregano and marjoram. Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper; toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes. Don’t let the zucchini overcook or it will get mushy.
2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
3. Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. Add remaining 3 tablespoons oil, vinegar, and garlic; toss to combine. Add the feta cheese and black olives; toss gently. Season pasta with salt and pepper, to taste. Sprinkle with Parmesan and serve.
Recipe by Dragon
Serves: 8
1 red bell pepper, cut into ½ inch pieces
1 green bell pepper, cut into ½ inch pieces
1 yellow bell pepper, cut into ½ inch pieces
1 green zucchini, cut into 1 inch pieces
1 yellow zucchini, cut into 1 inch pieces
1/2 red onion cut into 1 inch pieces
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
6 tablespoons olive oil
1 1/2 pounds penne pasta
1 cup of cherry tomatoes, halved
3/4 cup chopped fresh basil or 2 1/4 tablespoons dried
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 cup feta cheese, cubed
1 cup black olives
Salt
Pepper
3/4 cup grated parmesan cheese
1. Preheat oven to 450° F. Combine vegetables in prepared pan and sprinkle with thyme, oregano and marjoram. Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper; toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes. Don’t let the zucchini overcook or it will get mushy.
2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
3. Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. Add remaining 3 tablespoons oil, vinegar, and garlic; toss to combine. Add the feta cheese and black olives; toss gently. Season pasta with salt and pepper, to taste. Sprinkle with Parmesan and serve.
Labels:
Dragon's Own,
Pasta
Potato and Vegetable Frittata
Potato and Vegetable Frittata
Makes: 4
2 teaspoons olive oil
1 cup chopped onion
2 cloves garlic, minced
1 cup diced green bell pepper
2 zucchini, halved lengthwise and cut in 1/4 inch slices
4 cups cooked and diced potatoes
2 cups chopped fresh tomato
1/4 cup black olives
8 eggs
salt and pepper to taste
1/2 teaspoon dried oregano
2 pinches cayenne pepper
1 small tomato, sliced
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat the broiler on your oven.
In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.
Makes: 4
2 teaspoons olive oil
1 cup chopped onion
2 cloves garlic, minced
1 cup diced green bell pepper
2 zucchini, halved lengthwise and cut in 1/4 inch slices
4 cups cooked and diced potatoes
2 cups chopped fresh tomato
1/4 cup black olives
8 eggs
salt and pepper to taste
1/2 teaspoon dried oregano
2 pinches cayenne pepper
1 small tomato, sliced
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat the broiler on your oven.
In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.
Labels:
Eggs
Spaghetti and Meatballs with Tomato Sauce
Spaghetti and Meatballs with Tomato Sauce
Bobby Flay
Serves: 4
Tomato Sauce
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper
1/4 cup chopped fresh basil
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Add meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and meatballs are tender. Remove the bay leaf, pepper, and parsley.
Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce. Serve pasta with meatballs on top and garnished with fresh basil.
Meatballs
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/3 cup grated Parmesan
4 cloves garlic, finely chopped and sauteed
1/4 cup dry bread crumbs
1/4 cup finely chopped Italian parsley leaves
1 cup pure olive oil
Salt and freshly ground pepper
Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper. Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
Spaghetti
12 cups water
Salt
1 lb spaghetti
Freshly grated Parmesan
Bring salted water to a boil in a large pot. Add spaghetti and cook until al dente. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top.
Bobby Flay
Serves: 4
Tomato Sauce
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper
1/4 cup chopped fresh basil
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Add meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and meatballs are tender. Remove the bay leaf, pepper, and parsley.
Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce. Serve pasta with meatballs on top and garnished with fresh basil.
Meatballs
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/3 cup grated Parmesan
4 cloves garlic, finely chopped and sauteed
1/4 cup dry bread crumbs
1/4 cup finely chopped Italian parsley leaves
1 cup pure olive oil
Salt and freshly ground pepper
Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper. Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
Spaghetti
12 cups water
Salt
1 lb spaghetti
Freshly grated Parmesan
Bring salted water to a boil in a large pot. Add spaghetti and cook until al dente. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top.
Dragon's Three-Cheese Baked Penne with Roasted Vegetables
Three-Cheese Baked Penne with Roasted Vegetables
Recipe by Dragon
Serves: 8
1 sweet red pepper, chopped
1 sweet green pepper, chopped
2 cups mushrooms, quartered
2 zucchini, diced
1 small eggplant, diced
3 garlic cloves, minced
1/4 cup olive oil
Salt & pepper
1/2 cup parsley, chopped
2 teaspoon dried basil
1/2 teaspoon dried rosemary
1 lb (500 g) Penne Pasta
1 28 oz can meatless spaghetti sauce
1/2 lb (250 g) mozzarella cheese, shredded
1/2 lb fontina cheese, diced
1 cup freshly grated Parmesan cheese
In large shallow pan, toss together peppers, mushroom, zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake in 500 F oven, stirring once or twice, for about 20 minutes or until softened. Transfer to greased 13 x 9 inch (3L) baking dish. Season with salt and pepper to taste. Stir in 1/3 of the parsley, basil and rosemary.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain well and rinse under cold water; let cool. Add to baking dish along with spaghetti sauce. mozzarella, Fontina and half of the Parmesan; toss to combine. Sprinkle with remaining Parmesan and parsley. Bake in 375 F oven for 35 to 40 minutes or until bubbly.
Recipe by Dragon
Serves: 8
1 sweet red pepper, chopped
1 sweet green pepper, chopped
2 cups mushrooms, quartered
2 zucchini, diced
1 small eggplant, diced
3 garlic cloves, minced
1/4 cup olive oil
Salt & pepper
1/2 cup parsley, chopped
2 teaspoon dried basil
1/2 teaspoon dried rosemary
1 lb (500 g) Penne Pasta
1 28 oz can meatless spaghetti sauce
1/2 lb (250 g) mozzarella cheese, shredded
1/2 lb fontina cheese, diced
1 cup freshly grated Parmesan cheese
In large shallow pan, toss together peppers, mushroom, zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake in 500 F oven, stirring once or twice, for about 20 minutes or until softened. Transfer to greased 13 x 9 inch (3L) baking dish. Season with salt and pepper to taste. Stir in 1/3 of the parsley, basil and rosemary.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain well and rinse under cold water; let cool. Add to baking dish along with spaghetti sauce. mozzarella, Fontina and half of the Parmesan; toss to combine. Sprinkle with remaining Parmesan and parsley. Bake in 375 F oven for 35 to 40 minutes or until bubbly.
Labels:
Dragon's Own,
Pasta
Killer Mac & Cheese
Killer Mac & Cheese
Adapted from www.foodtv.com
Serves: 6 to 8
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Adapted from www.foodtv.com
Serves: 6 to 8
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Labels:
Pasta
Crabmeat And Lobster Lasagna
Fresh Crabmeat And Lobster Lasagna
Serves: 8
6 tablespoons butter
6 tablespoons flour
4 cups milk
Salt
Freshly ground white pepper
Pinch of nutmeg
1/2 pound fresh spinach, cleaned, stemmed and chiffonade
8 ounces grated Parmigiano-Reggiano cheese
2 cups ricotta cheese
1 egg
2 teaspoons chopped garlic
8 ounces grated Mozzarella cheese
3/4 pound lump crabmeat, picked over for cartilage
1 1/2 pound lobster, cooked, meat removed and diced
1/2 pound fresh pasta sheets
Preheat the oven to 350 degrees F. In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, ½ cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan cheese. Makes 5 cups. Set aside. In a mixing bowl, combine the ricotta cheese, egg, garlic and Mozzarella cheese. Season with salt and pepper. Mix well. Set aside.
Grease a 8 by 8 by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan cheese over the crabmeat. Cover the cheese with the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes. Remove from the oven and cool for 10 minutes before serving.
Serves: 8
6 tablespoons butter
6 tablespoons flour
4 cups milk
Salt
Freshly ground white pepper
Pinch of nutmeg
1/2 pound fresh spinach, cleaned, stemmed and chiffonade
8 ounces grated Parmigiano-Reggiano cheese
2 cups ricotta cheese
1 egg
2 teaspoons chopped garlic
8 ounces grated Mozzarella cheese
3/4 pound lump crabmeat, picked over for cartilage
1 1/2 pound lobster, cooked, meat removed and diced
1/2 pound fresh pasta sheets
Preheat the oven to 350 degrees F. In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, ½ cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan cheese. Makes 5 cups. Set aside. In a mixing bowl, combine the ricotta cheese, egg, garlic and Mozzarella cheese. Season with salt and pepper. Mix well. Set aside.
Grease a 8 by 8 by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan cheese over the crabmeat. Cover the cheese with the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes. Remove from the oven and cool for 10 minutes before serving.
Curried Chickpea Stew
Curried Chickpea Stew
Serves 2 as a main course, or 4 as a side dish
This is meant to be served warm as soon as it is made; however, it gains depth of flavour if left overnight, and is also good served cold.
1 medium onion, chopped
2 tablespoons oil
3 cloves garlic
1 green jalapeno pepper (pickled jalapeno works fine too)
A piece of ginger about the size of your thumb, peeled
6 tablespoons water
1 tablespoon cumin seeds
1 teaspoon ground coriander seed
1 ripe tomato, diced
1 19 oz can chickpeas, rinsed and drained
¾ cup to 1 cup plain yogurt
A handful of chopped green coriander leaf or mint for garnish
Salt and pepper to taste
Chop the onion and fry it in the oil in a large skillet on high heat until the edges are brown, then turn the heat down to medium and cook another five to seven minutes until the onion is translucent.
While the onion cooks, coarsely chop the garlic, jalapeno pepper (leave out the seeds) and the ginger. Put these in a blender with the water and buzz until you have a smooth paste.
Add the cumin seeds to the frying pan with the onion; when they darken and become fragrant, stir in the coriander powder, cook another 30 seconds, then pour in the paste from the blender.
Stir as it sizzles, and cook a few minutes until most of the water is evaporated and you have a thick residue clinging to the bottom of the pan. Stir in the tomato and the chickpeas and cook 10 more minutes, stirring occasionally.
Pour the yogurt into a serving dish. Little by little, stir in spoonfuls of the hot chickpea mixture (the yogurt won’t curdle if you add it gradually). Stir well, add the green chopped coriander leaves and season to taste with salt and pepper.
Serves 2 as a main course, or 4 as a side dish
This is meant to be served warm as soon as it is made; however, it gains depth of flavour if left overnight, and is also good served cold.
1 medium onion, chopped
2 tablespoons oil
3 cloves garlic
1 green jalapeno pepper (pickled jalapeno works fine too)
A piece of ginger about the size of your thumb, peeled
6 tablespoons water
1 tablespoon cumin seeds
1 teaspoon ground coriander seed
1 ripe tomato, diced
1 19 oz can chickpeas, rinsed and drained
¾ cup to 1 cup plain yogurt
A handful of chopped green coriander leaf or mint for garnish
Salt and pepper to taste
Chop the onion and fry it in the oil in a large skillet on high heat until the edges are brown, then turn the heat down to medium and cook another five to seven minutes until the onion is translucent.
While the onion cooks, coarsely chop the garlic, jalapeno pepper (leave out the seeds) and the ginger. Put these in a blender with the water and buzz until you have a smooth paste.
Add the cumin seeds to the frying pan with the onion; when they darken and become fragrant, stir in the coriander powder, cook another 30 seconds, then pour in the paste from the blender.
Stir as it sizzles, and cook a few minutes until most of the water is evaporated and you have a thick residue clinging to the bottom of the pan. Stir in the tomato and the chickpeas and cook 10 more minutes, stirring occasionally.
Pour the yogurt into a serving dish. Little by little, stir in spoonfuls of the hot chickpea mixture (the yogurt won’t curdle if you add it gradually). Stir well, add the green chopped coriander leaves and season to taste with salt and pepper.
Labels:
Beans and Lentils
Caribbean Reggae Rice
Caribbean Reggae Rice
Adapted from Michael Smith
Serves: 4
1 cup of basmati or 1 cup of white rice
1 28 oz can of whole tomatoes
1 can of black beans, rinsed
1 tsp of ground allspice
1 cubanella or 1 chili pepper, minced
2 green onions, sliced thinly
1/4 cup of fresh cilantro, minced
1 tsp of salt
pinch of pepper
Put rice, tomatoes, black beans, allspice and salt and pepper into a medium-sized saucepan. Place over medium-high heat and bring to a boil. Turn heat down and let simmer until liquid has absorbed and rice is tender, about 20 minutes. Fluff with a fork and add green onions and cilantro just before serving.
Adapted from Michael Smith
Serves: 4
1 cup of basmati or 1 cup of white rice
1 28 oz can of whole tomatoes
1 can of black beans, rinsed
1 tsp of ground allspice
1 cubanella or 1 chili pepper, minced
2 green onions, sliced thinly
1/4 cup of fresh cilantro, minced
1 tsp of salt
pinch of pepper
Put rice, tomatoes, black beans, allspice and salt and pepper into a medium-sized saucepan. Place over medium-high heat and bring to a boil. Turn heat down and let simmer until liquid has absorbed and rice is tender, about 20 minutes. Fluff with a fork and add green onions and cilantro just before serving.
Labels:
Rice
Cannellini Beans with Herbs and Prosciutto
Cannellini Beans with Herbs and Prosciutto
Giada De Laurentiis
Serves: 4 to 6
3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 (14 1/2-ounce) can diced tomatoes with juices
2 (15-ounce) cans cannellini beans, rinsed, drained
2 ounces prosciutto, coarsely chopped
Salt and freshly ground black pepper
3 cups arugula or mixed baby greens
Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.
Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.
Giada De Laurentiis
Serves: 4 to 6
3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 (14 1/2-ounce) can diced tomatoes with juices
2 (15-ounce) cans cannellini beans, rinsed, drained
2 ounces prosciutto, coarsely chopped
Salt and freshly ground black pepper
3 cups arugula or mixed baby greens
Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.
Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.
Labels:
Beans and Lentils
Baked Orzo with Butternut Squash and Mushrooms
Baked Orzo with Butternut Squash and Mushrooms
Recipe from www.foodtv.ca
Serves: 4
4 tbsp extra virgin olive oil
3 shallots, finely diced
2 cloves garlic. minced
3 cups cremini mushrooms, sliced
3 cups chicken stock
1 cup orzo
1 cup butternut squash, diced
2 sprigs fresh rosemary
Salt and freshly cracked black pepper
Preheat oven to 375 degrees F. Place a skillet over high heat and add olive oil. When hot, sauté the onion until softened, about 3-4 minutes. Add the mushrooms and garlic and continue to sauté until the mushrooms have released their liquid, and they are golden. Add chicken stock and bring to a boil.
Pour mushroom and stock mixture, orzo, squash and rosemary into an 8-inch by 8-inch baking dish. Season with salt and pepper and bake for 35 minutes, or until orzo is cooked and most of the liquid has been absorbed. Remove from oven and adjust seasoning.
Recipe from www.foodtv.ca
Serves: 4
4 tbsp extra virgin olive oil
3 shallots, finely diced
2 cloves garlic. minced
3 cups cremini mushrooms, sliced
3 cups chicken stock
1 cup orzo
1 cup butternut squash, diced
2 sprigs fresh rosemary
Salt and freshly cracked black pepper
Preheat oven to 375 degrees F. Place a skillet over high heat and add olive oil. When hot, sauté the onion until softened, about 3-4 minutes. Add the mushrooms and garlic and continue to sauté until the mushrooms have released their liquid, and they are golden. Add chicken stock and bring to a boil.
Pour mushroom and stock mixture, orzo, squash and rosemary into an 8-inch by 8-inch baking dish. Season with salt and pepper and bake for 35 minutes, or until orzo is cooked and most of the liquid has been absorbed. Remove from oven and adjust seasoning.
Labels:
Pasta
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