August 24, 2010 at 5:07 pm (black pepper, cherry tomatoes, chicken broth, extra virgin olive oil, fresh mint, garlic, granulated sugar, kosher salt, lemon juice, linguine, Main Dish, pecorino, Quick Dishes, shallots, sliced almonds, stovetop, Summer, thyme leaves, zucchini)
Serve with Olive Tapenade Breadsticks.
Serves 4.
2 C cherry tomatoes, halved
2 T minced shallots
1 t minced fresh thyme
2 t fresh lemon juice
3/4 t kosher salt
1/2 t freshly ground black pepper
1/4 t sugar
5 t extra-virgin olive oil, divided
1 (9 oz) package refrigerated linguine
1 1/2 t minced garlic
3 C chopped zucchini (about 1 lb)
3/4 C chicken broth
3 T chopped fresh mint, divided
1/3 C (1 1/2 oz) grated fresh pecorino Romano cheese
3 T sliced almonds, toasted
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1. Combine first 7 ingredients in a medium bowl. Add 2 t oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 T oil to pan, swirling to coat. Add garlic to pan; saute 30 seconds. Add zucchini; saute 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir to pasta and 1 1/2 T mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 C pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 T mint. Sprinkle each serving with 4 t cheese and 2 t almonds.
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August 24, 2010 at 5:06 pm (black pepper, Breads, extra virgin olive oil, garlic, kalamata olives, lemon juice, oven, Quick Dishes, refrigerated breadsticks, salt)
Serves 4.
1 T extra-virgin olive oil
1 1/2 t minced garlic
1 t fresh lemon juice
1/4 t salt
1/8 t freshly ground black pepper
15 kalamata olives, pitted and finely chopped
1 (11 oz) can refrigerated breadsticks
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Preheat oven to 375 degrees.
Combine first 6 ingredients in a small bowl. Spread olive mixture over breadsticks. Twist each breadstick; bake for 15 minutes or until browned.
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August 7, 2010 at 12:48 pm (ancho chili powder, avocado, black pepper, bottled hot sauce, cabbage, chili powder, chipotle chili powder, cilantro, corn tortillas, flank steak, fresh tomatoes, lime juice, limes, Main Dish, Mexican, salt, sweet onions, vidalia onions)
Chili and chipotle powders lend earthy, smoky flavors to the grilled beef. For milder flavor, use ancho chile powder in place of the hot chipotle. The spice rub would also work nicely on chicken breasts.
Serves 4.
Steak:
1 T chili powder
2 t grated lime rind
1/2 t salt
1/2 t chipotle chile powder
1/4 t freshly ground black pepper
1 (1 lb) flank steak, trimmed
Cooking spray
Salsa:
1 C diced peeled avocado
3/4 C finely chopped tomato
1/3 C finely chopped Vidalia or other sweet onion
1/4 C chopped fresh cilantro
1/2 t grated lime rind
2 T fresh lime juice
1/4 t salt
1/4 t hot pepper sauce (such as Tabasco)
Remaining Ingredients:
8 (6″) corn tortillas
2 C very thinly sliced green cabbage
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1. To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.
2. Prepare grill to medium-high heat.
3. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.
4. To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.
5. Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 C salsa and 1/4 C cabbage.
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August 7, 2010 at 12:17 pm (all-purpose flour, Appetizers, black pepper, chives, fresh basil, fresh tomatoes, goat cheese, Main Dish, olive oil, oven, parsley, salt, Summer, vegetable cooking spray, yeast)
Serve with salad for a light lunch, or offer as an appetizer at your next outdoor party. Choose different colors of tomatoes for the most striking presentation.
Serves 12.
1 package dry yeast (about 2 1/4 t)
3/4 C warm water (100 to 110 degrees)
11.25 oz all-purpose flour (about 2 1/2 C)
1 1/4 t salt
1/2 t freshly ground black pepper
2 T olive oil
Cooking spray
3 medium heirloom tomatoes, cut into 1/8″ thick slices (about 1 1/4 lb)
1 C (4 oz) crumbled goat cheese
1 T chopped fresh chives
1 T chopped fresh parsley
8 basil leaves
Freshly ground black pepper to taste
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1. Dissolve yeast in 3/4 C warm water in a small bowl; let stand 5 minutes or until bubbly. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt and 1/2 t pepper in a large bowl; make a well in center of mixture. Add yeast mixture to flour mixture; stir just until moist. Add oil, and stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
2. Punch dough down; cover and let rest 5 minutes. Roll dough into a 16 x 11″ rectangle; place dough on a jelly-roll pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.
3. While dough rises, arrange tomato slices in a single layer on several layers of paper towels; cover with additional paper towels. Lightly press down occasionally.
4. Preheat oven to 375 degrees.
5. Arrange tomato slices over dough. Sprinkle evenly with cheese. Bake at 375 degrees for 28 minutes or until lightly browned. Remove flatbread from pan; cool 5 minutes on a wire rack. Sprinkle with chives and parsley. Arrange basil over flatbread; sprinkle with additional pepper, if desired.
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August 7, 2010 at 11:55 am (Aldi ingredients, all-purpose flour, baking powder, brown sugar, butter, Desserts, eggs, granulated sugar, lemon juice, old-fashioned oats, oven, peaches, salt, vegetable cooking spray)
You can make this in individual ramekins with one dollop of dough on top of each. The baking time remains the same.
Serves 12.
Topping:
1/2 C granulated sugar
1/2 C brown sugar
1/2 C butter, softened
2 t vanilla extract
1 egg
4.5 oz all-purpose flour (about 1 C)
1 C old-fashioned rolled oats
1/2 t baking powder
1/2 t salt
Filling:
11 C sliced peeled peaches (about 5 lb)
1/3 C sugar
2 T all-purpose flour
2 T fresh lemon juice
Cooking spray
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1. Preheat oven to 350 degrees.
2. To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 C flour into a dry measuring cup; level with a knife. Combine 1 C flour, oats, baking powder and slat; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
3. To prepare fillings, combine sliced peeled peaches, 1/3 C sugar, 2 T flour and lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9″ baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. Bake at 350 degrees for 40 minutes or until lightly browned and bubbly.
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August 7, 2010 at 11:43 am (black pepper, blue cheese, chicken broth, chives, corn on the cob, extra virgin olive oil, feta, goat cheese, grill, onion, red bell peppers, salt, soup, stovetop, Summer)
Grilling the vegetables heightens their sweetness, and blue cheese provides a pungent counterpoint in this soup. Substitute crumbled goat cheese or feta, if you prefer.
Serves 6.
3 red bell peppers, halved and seeded
3 ears shucked corn
1 1/2 lb tomatoes, halved, seeded and peeled (about 4)
2 T extra-virgin olive oil
4 C chopped onion (about 2 medium)
3 (14 oz) cans fat-free, less-sodium chicken broth
1/4 t salt
1/4 t freshly ground black pepper
1/4 C (1 oz) crumbled blue cheese
2 T chopped fresh chives
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1. Prepare grill to medium-high heat.
2. Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill 5 minutes, turning corn occasionally. Add tomatoes; grill and additional 5 minutes or until vegetables are slightly charred. Remove from heat; cool 10 minutes. Coarsely chop tomatoes and bell peppers; place in a medium bowl. Cut kernels from ears of corn; add to tomato mixture.
3. Heat oil in a large Dutch oven over medium heat. Add onion; cook 7 minutes or until tender, stirring occasionally. Stir in tomato mixture; cook 3 minutes, stirring occasionally. Increase heat to high and stir in broth. Bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are tender. Cool 20 minutes.
4. Place one-third of tomato mixture in a blender, process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Press tomato mixture through a sieve into pan; discard solids. Place pan over medium heat; cook until thoroughly heated. Stir in salt and black pepper. Ladle about 1 1/2 C soup into each of 6 bowls; top each serving with 2 t cheese and 1 t chives.
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