March 3, 2010 at 1:21 pm (angel hair pasta, Asian, chicken broth, hummus, Main Dish, peanuts, Quick Dishes, scallions, sesame seeds, Side dish, snow peas, soy sauce, Spring, stovetop, Summer)
Prep Time: 15 minutes
Cook Time: 5 minutes
4 Servings
1 lb angel hair pasta
3/4 C hummus
1/4 C chicken broth
2 T soy sauce
1/2 C dry-roasted peanuts, crushed
1/3 C sesame seeds, toasted
15 snow peas (about 2 oz), thinly sliced
3 scallions, thinly sliced
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1. In a large pot of boiling salted water, cook the pasta until al dente, about 5 minutes. Drain, reserving 1 C of the cooking water.
2. Meanwhile, in a large bowl, whisk together the hummus, chicken broth and soy sauce. Toss the hot pasta with the hummus mixture, and let cool about 15 minutes.
3. Add enough of the reserved pasta water to loosen the noodles. Divide among 4 bowls; top each with peanuts, sesame seeds, snow peas and scallions.
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March 2, 2010 at 5:36 pm (anjou pears, Autumn, bosc pears, chicken broth, eggs, Main Dish, oven, pepper, puff pastry, salt, shallots, sliced roasted chicken, tarragon, Winter)
Prep time: 30 minutes
Cook time: 25 minutes
4 Servings
1 (2 lb) rotisserie chicken, skin discarded and meat shredded
1 large Anjou or Bosc pear, thinly sliced lengthwise
1 large shallot, thinly sliced
2 T chicken broth
2 T finely chopped fresh tarragon
Salt and pepper
1 large egg
1 sheet puff pastry, thawed
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1. Preheat the oven to 400 degrees. In a large bowl, mix the chicken, pear, shallot, chicken broth, tarragon, 1 t salt and 1/2 t pepper and set aside.
2. Unfold and flatten the puff pastry sheet, cut into 4 squares and refrigerate 3 squares. On a lightly floured surface, roll out 1 pastry square into a 9″ square. Pile 1/4 of the chicken mixture in the center. Lightly brush the 4 corners with the egg was and pinch together to seal, leaving the seams open. Place the turnover on a baking sheet and refrigerate. Repeat with the remaining pastry squares, filling and egg wash.
3. Bake the turnovers until crisp and golden, about 25 minutes.
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March 1, 2010 at 3:34 pm (Autumn, cilantro, frozen peas and carrots, garlic, ground beef, Main Dish, Mexican, olive oil, onion, pepper, pimiento-stuffed olives, Quick Dishes, red bell peppers, salt, stovetop, Summer, tomato paste)
Prep Time: 10 minutes
Cook Time: 15 minutes
4 Servings
This makes a terrific empanada filling.
2 T olive oil
1 small onion, chopped
1/2 small red bell pepper, finely chopped
8 large pimiento-stuffed olives, coarsely chopped
3 cloves garlic, finely chopped
1 lb ground sirloin
2 T tomato paste
1 C frozen peas and carrots
1 T chopped cilantro
Salt and pepper
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1. In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking. Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes. Crumble in the ground beef, using a wooden spoon to break up any large clumps. Increase the heat and cook until the liquid is reduced.
2. Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring for 2 minutes. Stir in 2 to 3 T water to loosen the sauce. Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes. Stir in the cilantro, season with salt and pepper.
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March 1, 2010 at 3:20 pm (9" unbaked deep dish pie crust, butter, dark corn syrup, eggs, granulated sugar, light corn syrup, oven, pecans, pie, semisweet chocolate chips, shredded coconut, vanilla)
Prep Time: 15 minutes
Bake Time: 50 to 55 minutes
Yield: 1 pie
3 eggs
1 C sugar
1 C light or dark corn syrup
2 T butter, melted
2/3 C shredded coconut, toasted
1/3 C semisweet chocolate chips
1 t vanilla extract
1/2 C coarsely chopped pecans
1 (9″) unbaked deep dish pie crust
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Preheat oven to 350 degrees.
Slightly beat eggs with a fork in a medium bowl. Add sugar, corn syrup, coconut, chocolate chips and vanilla; stir until blended. Stir in pecans. Pour into pie crust.
Bake for 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack.
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March 1, 2010 at 3:11 pm (7 ingredients or less, 9" unbaked deep dish pie crust, butter, dark corn syrup, eggs, granulated sugar, light corn syrup, oven, pecans, vanilla)
Prep time: 15 minutes
Bake time: 55 to 60 minutes
Yield: 1 pie
3 eggs
1 C sugar
1 C light or dark corn syrup
2 T butter, melted
1 t vanilla extract
1 1/2 C (6 oz) pecans
1 (9″) unbaked deep-dish pie crust
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Preheat oven to 350 degrees.
Beat eggs slightly with fork in medium bowl. Add sugar, corn syrup, butter and vanilla; stir until blended. Stir in pecans. Place pie dough into pie pan. Pour pecan filling into pie crust. Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
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March 1, 2010 at 3:01 pm (9" unbaked pie crust, almond extract, butter, canned tart red cherries, cornstarch, granulated sugar, lemons, light corn syrup, oven, pie, red food coloring, salt, vanilla ice cream)
Prep Time: 30 minutes
Bake Time: 50 minutes
Yield: 1 pie
2 cans (14.5 oz each) tart red cherries
1/4 C cornstarch
1/2 C sugar
1 t grated lemon peel
1/4 t salt
1 C light corn syrup
1 T butter, melted
1/2 t almond extract
4 drops red food coloring
2 (9″) unbaked pie crusts
Vanilla ice cream, optional
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Preheat oven to 400 degrees.
Drain cherries and reserve juice. Combine 1/2 C cherry juice with cornstarch. Add sugar, lemon peel, salt, corn syrup, butter, almond extract and food coloring; stir until combined. Stir in cherries.
Place one crust in pie pan. Pour in filling. Place remaining pie crust over filling. Flute edges and cut slits in top crust. Bake for 10 minutes; reduce heat to 350 degrees and bake 40 minutes longer or until lightly browned. Serve warm with vanilla ice cream, if desired.
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March 1, 2010 at 2:40 pm (7 ingredients or less, canned pumpkin, dark corn syrup, freezer, graham cracker crust, no-cook, nondairy whipped topping, pie, pumpkin pie spice, walnuts)
Prep Time: 20 minutes
Freeze Time: 3 to 4 hours
Yield: 1 pie
1 C canned solid-pack pumpkin
1/3 C dark corn syrup
1/2 C coarsely chopped walnuts
1 1/2 t pumpkin pie spice
2 C (about 4 oz) frozen whipped topping, thawed
1 9-inch graham cracker crust
Additional whipped topping for garnish, optional
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Combine pumpkin, corn syrup, walnuts and pumpkin pie spice in a medium bowl. Fold in whipped topping. Spoon into crust. Cover. Freeze 3 to 4 hours or until firm. Let stand at room temperature 15 minutes before serving. If desired, garnish with additional whipped topping.
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March 1, 2010 at 2:13 pm (7 ingredients or less, Aldi ingredients, all-purpose flour, baking powder, Breakfast, eggs, mashed potatoes, milk, onion, salt, scallions, stovetop)
1 C mashed potatoes
4 egg yolks, beaten
2 – 3 T onion or green onion, finely minced
1 C flour
1 C milk
1 t baking powder
1/2 t salt
4 egg whites, stiffly beaten
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Combine potatoes and egg yolks, beat until smooth. Stir in onion. Mix dry ingredients together and add alternately with milk to potato mixture, stirring only until well mixed. Fold in egg whites. Bake in lightly greased griddle, turn once to brown both sides. Serve with sour cream. For thinner pancakes, add more milk.
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