Cabernet Short Ribs with Parmesan Polenta Thursday, Jan 19 2017 

Ribs:
16 (3-ounce) bone-in beef short ribs, trimmed
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons olive oil, divided
1 cup chopped onion
3/4 cup chopped shallots
1/2 cup chopped carrot
1/2 cup chopped celery
6 garlic cloves, sliced
1 rosemary sprig
2 1/2 cups cabernet sauvignon or other dry red wine
1 1/4 cups lower-sodium beef broth
1 teaspoon all-purpose flour
2 teaspoons water
1 tablespoon balsamic vinegar

Gremolata:
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
1 garlic clove, minced

Polenta:
3 cups fat-free milk
1 cup water
5/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup quick-cooking polenta
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

Sprinkle ribs with salt and pepper. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon olive oil to pan. Add 8 ribs, and sauté for 6 minutes, turning to brown on all sides. Remove ribs. Repeat procedure with remaining 1 teaspoon oil and 8 ribs. Add onion and the next 5 ingredients (through rosemary) to pan; sauté 3 minutes, stirring constantly. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 13 minutes or until reduced to 2 cups.

Preheat oven to 350°.

Add broth to pan, and bring to a boil. Return ribs to pan. Cover and bake at 350° for 1 1/2 hours, turning ribs after 45 minutes. Remove ribs from pan, and strain cooking liquid through a fine-mesh sieve over a bowl. Discard the solids. Skim fat; discard. Return cooking liquid to pan. Combine flour and 2 teaspoons water in a small bowl, stirring well. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar.

To prepare gremolata, combine 1/3 cup parsley, 1/2 teaspoon lemon rind, and minced garlic.
To prepare polenta, bring 3 cups milk, 1 cup water, 5/8 teaspoon salt, and 1/8 teaspoon black pepper to a boil over medium heat. Slowly stir in 1 cup polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cheese. Place 1/2 cup polenta in each of 8 shallow bowls, and top each serving with 2 ribs, 2 tablespoons sauce, and about 2 teaspoons gremolata.

Cooking Light, October 2011, page 88

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Grilled Chicken Parmesan Friday, Jun 7 2013 

1 tablespoon unsalted butter
2 tablespoons finely chopped onion
Salt and pepper
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes
1 ounce Parmesan cheese, grated (1/2 cup)
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
6 (3- to 4-ounce) chicken cutlets, 1/2 inch thick, trimmed
4 ounces mozzarella cheese, shredded (1 cup)

Melt butter in medium saucepan over medium-low heat. Add onion and 1/2 teaspoon salt and cook until onion is golden brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes and their juice and mash with potato masher until coarsely ground. Increase heat to high and bring to boil, about 10 minutes. Off heat, stir in Parmesan, basil and oil. Season with salt and pepper to taste.

Pat chicken dry with paper towels and season with salt and pepper. Grill chicken over hot fire until well browned on first side, about 3 minutes.

Flip chicken over and top each cutlet with 2 tablespoons tomato sauce. Divide mozzarella among cutlets. Cover and cook until mozzarella starts to melt and chicken registers 160 degrees, about 3 minutes.

Transfer chicken to plate, tent loosely with aluminum foil, and let rest for 5 minutes. Serve, passing any remaining tomato sauce separately.

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Shrimp Linguine with Ricotta, Fennel and Spinach Tuesday, Mar 26 2013 

9 ounces fresh linguine
1 tablespoon olive oil
8 ounces medium shrimp, peeled and deveined
1 cup vertically sliced fennel bulb
1/2 cup thinly sliced shallots
2 garlic cloves, thinly sliced
1 (6-ounce) package fresh baby spinach
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
1/4 cup part-skim ricotta cheese

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.

Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.

Serves 4, Amount per 1 cup serving:
Calories 377, Fat 10.6g, Saturated fat 4.1g, Monounsaturated fat 4.6g. Polyunsaturated fat 0.9g, Protein 23.9g, Carbohydrate 43.6g, Fiber 4.8g, Cholesterol 122mg, Iron 2mg, dium 650mg, Calcium 296mg

Cooking Light, March 2013, page 26

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Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg Thursday, Feb 14 2013 

4 (2-ounce) slices whole-wheat country bread
Cooking spray 2 cups arugula
1 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 large eggs
3/4 cup part-skim ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 teaspoon chopped fresh thyme

Preheat broiler.

Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.

Combine arugula, 2 teaspoons oil, juice,  teaspoon salt, and 1/4 teaspoon pepper, toss gently.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until the whites are set. Remove from heat.

Combine 14 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread evenly over toasted bread slices. Divide arugula mixture and eggs evenly among toast slices. Sprinkle with remaining 4 teaspoon salt and remaining 1/4 teaspoon pepper.

Yield: 4 servings (serving size: 1 sandwich).

COOKING LIGHT page 33

Stuffed Acorn Squash with Barley Saturday, Feb 9 2013 

SERVES 4

2 small acorn squash (about 1 1/2 pounds each), halved and seeded
2 teaspoons olive oil
Salt and pepper
3/4 cup pearl barley, rinsed and drained
1 onion, minced (about 1 cup)
1 fennel bulb, halved lengthwise, cored, and chopped fine
6 garlic cloves, minced
1 teaspoon minced fresh thyme or 34 teaspoon dried
1 teaspoon ground coriander
2 ounces Parmesan cheese, grated (abouti cup)
2 tablespoons minced fresh parsley
2 tablespoons pine nuts, toasted
1 tablespoon unsalted butter
4 teaspoons balsamic vinegar

Adjust the oven racks to the upper—middle and lower-middle positions and heat the oven to 400 degrees. Line a rimmed baking sheet with foil and lightly spray with vegetable oil spray.

Brush the cut sides of the squash with 1 teaspoon of the oil, season with salt and pepper, and lay them cut side down on the prepared baking sheet. Roast on the lower-middle rack until tender (the tip of a paring knife can be slipped into the flesh with no resistance), 45 to 55 minutes. Remove the squash from the oven and increase the oven tenperature to 450 degrees.

Meanwhile, bring 3 quarts water to a boil in a large saucepan. Stir in the barley annd ¼ teaspoon salt. Return to a boil, then reduce to a simmer and cook until the barley is tender, 20 to 25 minutes. Drain and set aside.

Wipe the saucepan dry and add the remaining 1 teaspoon oil, the onion, and fennel. Cover and cook over medium—low heat, stirring occasionally, until the vegetables are softened, 5 to 10 minutes. Stir in the garlic, thyme, and coriander, and cook until fragrant, about 30 seconds.

Off the heat, stir in the barley, 3/4 cup of the Parmesan, the parsley, pine nuts, and butter. Season with salt and pepper to taste.

Flip the roasted squash over and scoop out the flesh, leaving a 1/8—inch thickness of flesh in each shell. Gently fold the squash flesh into the barley mixture, then mound the mixture into the squash shells (abou 1 cup of filling per shell).

Sprinkle with the remaining ¼ cup Parmesan. Bake on the upper-middle rack until the cheese is melted, 5 to 10 minutes. Drizzle with the balsamic vinegar and serve. (The stuffed squash can be asembled through step 6, covered loosely with plastic wrap, and refrigerated for up t0 4 hours. Finish and bake as directed, increasing the baking time to 25 to 30 minutes.)

THE BEST OF AMERICA’S TEST KITCHEN 2011, Page 82

Cheesy Beef Stuffed Zucchini Friday, Jul 20 2012 

4 medium zucchini, stem ends removed
Salt and pepper
2 Tablespoons olive oil
1 onion, finely chopped
1 pounds ground beef
4 cloves garlic, minced
3/4 cup panko
1/4 cup chopped fresh basil
1 cup shredded provolone cheese
1/2 cup grated parmesan cheese
4 tomatoes, diced
1 green pepper, diced finely

Heat oven to 425 degrees. Halve zucchini lengthwise. With a small spoon, scoop out seeds and most of the flesh so walls of zucchini are 1/4 inch thick. Season cut side of zucchini with salt and pepper and brush with olive oil. Set zucchini halves cut side down on a baking sheet and roast until slightly softened and edges are beginning to brown. Remove from oven, and place zucchini cut side up in a baking dish.

Cook ground beef and onion in a skillet over medium-high heat until cooked. Add garlic, tomatoes and green pepper until fragrant. In a medium bowl, combine panko, fresh basil and provolone.

Stuff zucchini halves with beef mixture. Sprinkle panko mixture on top. Bake zucchini until topping is golden.

Cheesy Beef Stuffed Zucchini Friday, Jul 20 2012 

4 medium zucchini, stem ends removed
Salt and pepper
2 Tablespoons olive oil
1 onion, finely chopped
1 pounds ground beef
4 cloves garlic, minced
3/4 cup panko
1/4 cup chopped fresh basil
1 cup shredded provolone cheese
1/2 cup grated parmesan cheese
4 tomatoes, diced
1 green pepper, diced finely

Heat oven to 425 degrees. Halve zucchini lengthwise. With a small spoon, scoop out seeds and most of the flesh so walls of zucchini are 1/4 inch thick. Season cut side of zucchini with salt and pepper and brush with olive oil. Set zucchini halves cut side down on a baking sheet and roast until slightly softened and edges are beginning to brown. Remove from oven, and place zucchini cut side up in a baking dish.

Cook ground beef and onion in a skillet over medium-high heat until cooked. Add garlic, tomatoes and green pepper until fragrant. In a medium bowl, combine panko, fresh basil and provolone.

Stuff zucchini halves with beef mixture. Sprinkle panko mixture on top. Bake zucchini until topping is golden.

Spaghetti with Green Garlic and Olive Oil Monday, Jul 16 2012 

Kosher salt
2 Tbsp. extra-virgin olive oil
2 oz. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced
6 oz. thin spaghetti
2 Tbsp. freshly grated Parmigiano-Reggiano; more for serving Freshly ground black pepper

Bring 3 quarts of well-salted water to a boil in a large pot over high heat.

Meanwhile, heat the oil in a 10-inch straight-sided sauté pan over low heat. Add the green garlic and 2 big pinches of salt; stir to coat. Cover and cook, stirring frequently, until wilted and softened, 5 to 7 minutes. Remove the pan from the heat.

Boil the spaghetti until just al dente, about 1 minute less than package timing. Set aside about 1/2 cup of the cooking water and drain the pasta.
Return the sauté pan to low heat. Add the spaghetti and 1/4 cup of the cooking water; toss well. Add the Parmigiano and 2 Tbs. of the water; toss again. Season to taste with salt and pepper, adding the remaining water if the pasta seems dry. Serve in heated pasta bowls, sprinkled with additional Parmigiano.

Nutrition information (per serving): Calories 480; Fat 15g (Sat Fat 2.5g, Mono Fat 10g, Poly Fat 2g); Fat Calories 140; ; Protein 14g; Carbohydrates 73g; Sodium 160mg; Cholesterol 0mg; Fiber 3g
Fine Cooking, Apr/May 2011, page 14

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BARLEY RISOTTO WITH HAM AND MUSHROOMS Saturday, Dec 10 2011 

Active 40 minutes Total 40 minutes Serves 4

3 tablespoons unsalted butter
2 medium shallots, sliced
1½ cups quick-cooking barley
1 teaspoon fennel seeds (optional)
Kosher salt and freshly ground pepper
10 ounces cremini or white button mushrooms, sliced
1/2 teaspoon minced fresh rosemary
½ cup dry white wine
2 cups low-sodium chicken broth
1 cup diced ham steak
½ cup grated parmesan cheese
¼ cup chopped fresh parsley

Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes. Add the chicken broth and bring to a simmer; cover, reduce the heat to medium-low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper.

Per Serving Calories 498, Fat 16g (Sat 9g), Cholesterol 62mg, Sodium 565mg, Carbs 64g, Fiber 13g, Protein 18g

Food Network Magazine, April 2011, Page 84

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Fresh Pea Risotto Tuesday, Nov 22 2011 

START TO FINISH: 35 MINUTES MAKES: 6 SERVINGS

8 cups chicken broth
2 tablespoons butter
2 medium shallots, thinly sliced
1 clove garlic, minced
1/2 teaspoon fennel seeds, crushed
2 cups Arborio rice
1 1/2 cups shelled fresh peas or frozen peas
1/2 cup finely shredded Parmesan
2 ounces prosciutto, cut into thin strips
1/2 teaspoon finely shredded lemon peel
1/8 teaspoon ground black pepper
2 tablespoons sliced almonds, toasted

In a large saucepan bring broth to boiling; reduce heat. Cover; keep warm.

In a Dutch oven melt butter over medium heal Add shallots, garlic, and fennel seeds; cook about 4 minutes or until tender. Stir in rice. Cook and stir for 2 to 3 minutes or until rice begins to brown.

Slowly add 1 cup of the broth to the rice mixtuxe, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add 2 more cups of broth, 1 cup at a time, stirring constantly until the liquid is absorbed. Stir in fresh peas (if using). Add remaining broth, 1 cup at a time, stirring constantly until the broth has been absorbed. (This should take 15 to 20 minutes.)

Stir in frozen peas (if using), cheese, prosciutto, lemon peel, and pepper. Top each serving with almonds.

PER SERVING 308 calories, 10g total fat (4g sat.fat), 19mg chol, 1,616mg sodium, 43g carb.. 2g fiber, 12g pro.

Page 58 Garden-Fresh Recipes

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