Archive for ‘Uncategorized’

May 16, 2012

Lemon-garlic spaghetti with sausage meatballs

Rachael Ray

Serves: 4

  • 1/4 cup plus 1 Tbsp. olive oil
  • 6 cloves garlic, 5 thinly slices and 1 grated
  • 1 lemon, zested and juiced
  • 3 mini whole wheat pitas, torn into big pieces
  • 3 cups baby arugula, coarsely chopped
  • 1 lb. sweet or hot Italian pork sausage, casings removed
  • 1 cup loosely packed shredded gruyere
  • salt and pepper
  • 1 box (13.25 oz.) whole wheat spaghetti
  • 1  1/4 cups grape tomatoes, halved

In a small saucepan, cook 1/4 cup EVOO and the sliced garlic over low heat until the garlic is fragrant and golden, 5 minutes. Remove from the heat and stir in the lemon zest.

In a food processor, pulse the pitas to very fine crumbs and transfer to a large bowl. Finely chop 6 Tbsp. of the arugula and stir into the crumbs along with the sausage, cheese and grated garlic. Form into 12 meatballs.

In a large nonstick skillet, heat the remaining 1 Tbsp. EVOO over medium-high heat. Add the meatballs and cook until well browned on all sides, 2 to 3 minutes. Add 1 cup water and a generous pinch of salt. Cover, lower the heat to medium and cook, turning once, until just cooked through, about 5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain the pasta, return it to the pot and toss with the garlic oil, lemon juice and zest, the remaining arugula and the tomatoes. Season with salt and pepper. Serve with the meatballs.

*Chef’s note: So we all know Rachael Ray is a talented woman, but has anyone ever noticed that she just nails meatballs and burgers? Dang! This spaghetti would be fantastic even alone, the meatballs would be great in a red sauce; but they are so incredible together! Best pasta dish I have made in a long time. Yum, yum, yum. As you may be able to tell, I used a mixture of leftover whole wheat and traditional spaghetti. There was still a lot of water left (which had turned a golden yellow) when the meatballs were cooked through, but they weren’t soggy and I just took them out of the liquid to serve.

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May 15, 2012

Shrimp phad Thai

Food Network

Serves: 4-6

  • 4 ounces medium-thick flat rice noodles
  • 2 Tbsp. plus 1 tsp. sugar
  • 2 Tbsp. plus 1 tsp. fish sauce
  • 2 Tbsp. rice vinegar
  • 1/4 cup peanut oil
  • 2 large eggs, beaten with a pinch of salt
  • 12 ounces peeled and de-veined medium shrimp
  • 3/4 tsp. crushed red pepper flakes
  • Kosher salt
  • 4 cloves garlic, chopped
  • 2 shallots, thinly sliced
  • 1 cup cubed firm tofu ( about 6 ounces)
  • 5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped
  • 1  1/4 cups mung bean sprouts
  • 1/3 cup salted roasted peanuts, chopped, plus additional for garnish
  • Lime wedges
  • Sriracha sauce

Place noodles in a medium bowl, add enough hot water to cover, and soak until tender, about 30 minutes. Drain and set aside.

Whisk sugar with fish sauce and vinegar in a small bowl. Set aside.

Heat a large skillet over medium heat until hot and add 1 Tbsp. of peanut oil. Pour eggs evenly into skillet; cook until set, about 45 seconds. Remove and chop into 1/2-inch pieces. Set aside.

Heat 1 Tbsp. more peanut oil in skillet over high heat. Add shrimp and season with 1/2 tsp. red pepper flakes and salt to taste. Stir-fry shrimp until pink and cooked through, about 1  1/2 minutes. Transfer to a plate.

Heat remaining 2 Tbsp. peanut oil over high heat. Add garlic, shallots, and remaining 1/4 tsp. red pepper flakes and stir-fry until lightly browned, about 1 minute. Add tofu; cook about 2 minutes more. Add noodles, toss to coat, and cook 1 minute. Add fish sauce mixture and large scallion pieces and heat through. Stir in cooked egg and shrimp, 1 cup of sprouts and peanuts; toss until hot. Divide phad Thai among plates and top with remaining 1/4 cup sprouts, additional peanuts and chopped scallions. Serve immediately with lime wedges and sriracha.

*Chef’s note: Very very tasty! I doubled the noodles, skipped the tofu, sriracha and sprouts, subbed soy sauce for the fish sauce and added the juice of the lime in the sauce. I also used veggie oil because I discovered my peanut oil had just expired, but USE THE PEANUT OIL. It would take this dish up a notch. I also wouldn’t have minded the addition of the sprouts. Mmm!

April 2, 2012

Oven-grilled bacon cheddar sandwiches

Food Network

Makes: 4 sandwiches

  •  6 tablespoons unsalted butter, room temperature
  • 8 slices potato sandwich bread
  • 8 ounces sliced cheddar cheese
  • 8 slices crispy cooked bacon
  • 4 scallions, halved lengthwise and cut into 1-inch pieces

Preheat oven to 375. Line a baking sheet with aluminum foil and set aside.

Butter one side of each piece of bread. Place 4 slices, buttered-side down, on prepared baking sheet. Layer half of cheese slices on bread followed by bacon and scallions. Place remaining cheese slices on top. Cover each sandwich with remaining 4 slices of bread, buttered-side up.

Bake sandwiches until bottoms are a toasted golden brown, about 10 minutes. Flip and continue to bake until cheese melts and other side is toasted, 8 to 10 minutes more. Serve immediately.

*Chef’s note: These were a great accompaniment to some Whole Foods conch chowder. Mmmm. I used sourdough bread, which was tasty but probably a little too bready and crunchy; if you use a crusty bread like sourdough, be sure to use plenty of cheese to balance it out. I liked the new “grilled cheese” method! (I also used Publix lower sodium bacon, which tasted just fine with the salty cheese. Actually, cheese aside, it tasted the same to me…. Win!)

March 24, 2012

Corn and blueberry pancakes

Family Circle 

Makes: 12 pancakes

  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1  1/2 cups buttermilk
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 cup fresh or frozen blueberries
  • Butter and maple syrup, for serving (optional)

Heat a griddle or two large nonstick skillets over medium-low heat. Heat oven to 200 degrees.

In a bowl, whisk flour, cornmeal, sugar, baking soda and salt until blended. Make a well in the center. Whisk buttermilk, egg and oil in a bowl; add to flour mixture. Gently whisk just until moistened. Fold in blueberries.

Using a ladle, drop batter in scant 1/3-cup rounds onto hot griddle. Let cook 2 to 3 minutes until edge is firm and bubbles form. Carefully flip over and cook an additional 2 minutes. Keep pancakes warm on a cookie sheet in a 200 degree oven.

Repeat with remaining batter. Serve with butter and maple syrup, if desired.

*Chef’s note: I love these pancakes!! I do have a soft spot for things that use cornmeal (and thus taste like cornbread….), but I think you will like them, too ;) Nice and sweet, but not too sweet, and a hearty-yet-soft texture. Noms! I used fresh blueberries (bloobs, as a friend says, or bluey-berries as my family calls them), and sprayed the pan lightly with Pam before each batch.