May 17, 2011 at 7:18 pm (baking powder, butter, cinnamon, Desserts, flour, granulated sugar, heavy cream, oven, plums, salt, Summer)
2 Servings
3 large plums
5 T sugar, divided
1/4 t cinnamon
1/2 C flour
3/4 t baking powder
Dash of salt
1 T butter
2 – 3 T heavy cream
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Preheat oven to 400 degrees.
Wash fruit and pat dry. Pit and slice plums into thin lengthwise slices to yield 2 1/2 – 3 cups.
Spoon fruit into 1-quart casserole. Combine 4 T sugar with cinnamon. Sprinkle over plums. Bake for 10 minutes. Meanwhile, prepare topping.
Combine flour, remaining 1 T sugar, baking powder and salt. Stir well. Cut butter into flour mixture, till mixture is crumbly. Add cream, 1 T at a time, stirring with a fork, just till dough comes together.
Turn out onto floured board. Flour rolling pin and roll dough 1/2″ thick. Use cookie cutters to cut out desired shapes. Remove fruit from oven. Arrange dough over fruit. (It may be necessary to smooth out fruit.)
Return cobbler to oven and bake an additional 15 – 20 minutes, until dough brown lightly. Serve hot or at room temperature.
A+
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October 26, 2010 at 4:30 pm (7 ingredients or less, Aldi ingredients, butter, cinnamon, Desserts, fresh mint, granulated sugar, honey, nectarines, peaches, plums, Quick Dishes, ricotta cheese, stovetop, Summer)
Round out a summer meal with this quick-to-fix recipe that takes advantage of summer fruits at their peak.
Active time: 3 minutes
Total time: 7 minutes
Serves 4.
2 ripe nectarines (or peaches or plums)
2 t butter
4 t sugar, divided
1/3 C part-skim ricotta
1/4 t cinnamon
Optional garnish: honey and mint
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1. Cut nectarines in half and remove pits.
2. In a nonstick skillet, melt butter and 2 t sugar over medium heat. Place nectarines cut side down; cook 1 to 2 minutes until cut side of fruit is lightly caramelized. Divide among 4 plates.
3. In a small bowl, combine ricotta, remaining 2 t sugar and the cinnamon. Spoon ricotta mixture onto nectarines; top with a drizzle of honey and a mint sprig.
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October 22, 2010 at 6:09 pm (black pepper, cholesterol-free egg substitute, european-style salad mix (mescalun), feta, fresh tomatoes, kalamata olives, Main Dish, olive oil, parsley, red wine vinegar, scallions, stovetop, Summer, vegetable cooking spray, whole-wheat couscous)
This recipe is a great way to highlight the flavor of fresh summer tomatoes.
Serves 2.
Cakes:
1/3 C uncooked whole-wheat couscous
1/2 C boiling water
1/4 C (1 oz) crumbled feta cheese
3 T egg substitute
2 T finely chopped green onions
1/8 t freshly ground black pepper
2 t olive oil
Cooking spray
Salad:
2/3 C chopped seeded tomato
2 T chopped pitted kalamata olives
2 T chopped fresh parsley
2 t red wine vinegar
1/2 t olive oil
1/8 t freshly ground black pepper
3 C mescalun or other gourmet salad greens
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1. To prepare cakes, place couscous in a medium bowl; stir in 1/2 C boiling water. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Cool slightly. Add cheese and the next 3 ingredients (through pepper). Heat 2 t oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 C couscous mixture into 4 mounds in pan. Lightly press with a spatula to flatten to 1/2″. Cook 2 minutes or until lightly browned. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated.
2. To prepare salad, combine tomato and next 5 ingredients (through 1/8 t pepper). Arrange 1 1/2 C greens on each of 2 plates. Top each serving with 1/2 C tomato mixture; arrange 2 cakes over tomato mixture.
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October 9, 2010 at 12:37 pm (7 ingredients or less, Aldi ingredients, black pepper, garlic, lemon juice, olive oil, Quick Dishes, salt, Side dish, stovetop, Summer, zucchini)
Serves 4.
2 t olive oil
2 C sliced zucchini
2 minced garlic cloves
2 t lemon juice
1/4 t salt
1/8 t black pepper
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Heat olive oil in a large skillet over medium-high heat. Add zucchini and garlic; saute 5 minutes. Add lemon juice, salt and pepper. Serve.
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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 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 11:43 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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July 28, 2010 at 3:55 pm (aged white cheddar, corn on the cob, eggs, extra virgin olive oil, jalapeños, Main Dish, pepper, poblano pepper, salsa verde, salt, scallions, stovetop, Summer, white onions)
This is a versatile recipe that can be altered to use any seasonal vegetable. I prefer to serve the frittata at room temperature, but it can be served hot or cold, too.
Servings: 4
6 eggs
1 small white onion, chopped
1 medium poblano pepper, chopped
½ jalapeño, or other hot green pepper, chopped
2 ears sweet corn
1 cup sharp white cheddar, grated
3 scallions, sliced
3 tablespoons extra virgin olive oil
Salt and pepper, to taste
Salsa verde
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In a medium saucepan, saute the onion and poblano and jalapeño peppers in 2 tablespoons of the olive oil with a pinch of salt over low heat for about 7 minutes, or until onions and peppers have softened. Meanwhile, cut the kernels from 1 ear of corn and reserve. Grate the other ear on a cheese grater over a medium bowl to create corn “milk.” Crack all the eggs directly into the bowl with the “milk” and vigorously whisk them together — this will help make the eggs fluffy. Add some salt and pepper to the eggs to taste and set aside the egg mixture. Add the corn kernels to the onion and pepper mixture and saute for about 1 minute.
If necessary, add the last tablespoon of oil to the pan (if the pan looks dry) and swirl the oil around the pan. Increase the heat to medium and add the egg mixture to the pan. Add the cheddar and stir all of the ingredients around – spreading them evenly throughout the egg mixture. Place the scallions on top and gently pat down into the egg.
Cover and let cook for about 2 minutes. Meanwhile, preheat the broiler. Transfer the pan (uncovered) to the broiler and let it cook until the top gets a little brown and the eggs are cooked through. If you feel the eggs might need to cook a little longer, but the top is already browned, put the cover back on the pan and let it sit on the stove top (with no burners on); the heat will continue to cook the eggs.
Once the dish has cooled, you can cut the frittata into pieces, like a pie. A spatula will be helpful to get the pieces out of the pan. Serve with a dollop of salsa verde on top.
Other Option: Make a frittata sandwich using the salsa verde as a spread on fresh bread with a slice of tomato (or plain)!
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July 28, 2010 at 3:43 pm (asparagus, butter, chicken cutlets, coarse kosher salt, garlic, grill, Main Dish, olive oil, pepper, red new potatoes, Spring, Summer, thyme leaves)
Prep: 45 minutes
Total: 45 minutes
Serves 4
1 1/2 pounds baby red new potatoes, halved or quartered if large
2 tablespoons olive oil, plus more for grates
6 garlic cloves, minced
1/4 cup white-wine vinegar
3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
Coarse salt and ground pepper
3 pounds chicken cutlets (about 12)
1 tablespoon butter
Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
2 tablespoons Vinaigrette
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1. Heat grill to medium. Fold a 4-foot-long sheet of aluminum foil in half to a double-layer sheet. Place the potatoes on the double layer. Form a packet, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes in the packet to keep warm. Raise grill to high; lightly oil grates.
2. Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
3. Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.
4. Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.
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July 28, 2010 at 2:31 pm (apricots, baby arugula, black pepper, boneless skinless chicken breast, european-style salad mix (mescalun), grill, Main Dish, olive oil, parsley, plums, Quick Dishes, red onion, Salad, salt, Summer, tarragon, vegetable cooking spray, white wine vinegar)
This main course salad is an ideal lunch or light supper option. Plums would be a delicious substitute for the apricots.
Serves 4.
2 (6 oz) skinless, boneless chicken breast halves
1 T minced fresh parsley
2 t minced fresh tarragon
1/2 t salt, divided
1/4 t freshly ground black pepper
Cooking spray
3 T olive oil
4 t white wine vinegar
Dash of freshly ground black pepper
4 C baby arugula
4 C gourmet salad greens
3 apricots (about 8 oz), pitted and thinly sliced
1/3 C thinly vertically sliced red onion
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1. Prepare grill to medium-high heat.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2″ thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 t salt and 1/4 t pepper.
3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.
4. Combine oil, vinegar, remaining 1/4 t salt and dash of pepper in a small bowl, stirring with a whisk.
5. Combine arugula, greens, apricots and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 C arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.
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