May 14, 2011 at 2:56 pm (bay leaf, butter, garlic, large shrimp, lemon juice, Main Dish, medium shrimp, oregano, pepper, red pepper flakes, salt, stovetop, vegetable oil)
2 servings
1/2 C butter
1/4 C vegetable oil
2 cloves garlic, minced
2 bay leaves
1/2 t crushed oregano
Salt and pepper to taste
1 t crushed red pepper flakes
Dash of lemon juice
1 lb medium – large raw shrimp
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Melt butter in 3-quart pot of skilled with lid. Remove from heat. Add remaining ingredients. Toss well. Set aside for 30 minutes (butter may solidify), stirring occasionally.
Place pot over medium-low heat and allow to come to gentle bubble. Stir. Cover and cook shrimp 5 minutes or just till they turn bright pink.
Spoon shrimp into 2 serving bowls. Divide pan juices between servings. Serve immediately.
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March 27, 2011 at 5:05 pm (Breakfast, broiler, cheddar, corn on the cob, eggs, frozen corn, Main Dish, milk, onion, oregano, Quick Dishes, red bell peppers, stovetop, zucchini)
2 to 4 servings
1 1/2 C diced zucchini
1 C fresh or frozen corn kernels
1/2 C chopped sweet red pepper
1/4 C chopped onion
1/4 t oregano, crushed
1 T water
4 eggs
1/4 C skim milk
1/4 C (1 oz) low-fat shredded cheddar cheese
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In 10″ non-stick, ovenproof skillet, combine vegetables, oregano and water. Cover and cook over medium heat, stirring occasionally, until crisp-tender.
Thoroughly blend eggs and milk. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted.
Cut into wedges and serve from pan or slide from pan onto serving platter.
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March 26, 2011 at 2:27 pm (beef broth, canned diced tomatoes, cinnamon, feta, frozen cut green beans, frozen cut spinach, garlic powder, Greek, ground beef, Main Dish, onion, oregano, penne, Quick Dishes, stovetop, tomato paste)
Prep time: 5 minutes
Cook Time: 25 minutes
Makes 6 servings.
1 lb ground beef
1/2 C chopped onion
2 t oregano
1 t cinnamon
1/2 t garlic powder
1 (14-1/2 oz) can beef broth
1 (14-1/2 oz) can diced tomatoes, undrained
2 T tomato paste
1 1/2 C uncooked penne pasta
1 1/2 C frozen leaf spinach or cut green beans, thawed
3/4 C crumbled feta cheese, divided
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Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat. Add oregano, cinnamon and garlic powder; mix well.
Stir in broth, tomatoes and tomato paste. Bring to boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender. Stir in spinach and 1/2 C of the feta cheese. Cover. Cook 5 minutes longer or until pasta is tender.
Sprinkle with remaining 1/4 C feta cheese. Cover. Let stand 5 minutes.
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March 26, 2011 at 11:17 am (bananas, brown sugar, butter, butternut squash, canned pinto beans, canola oil, cilantro, Desserts, garlic, green bell pepper, leaf lettuce, lemons, long-grain white rice, Main Dish, onion, orange bell peppers, oregano, pepper, red chile pepper, red wine vinegar, rum, Salad, sea salt, stovetop, vegetable oil, yellow bell pepper)
Recipes by Eric Ripert, Le Bernadin, New York City
Serves: 4
FOR THE BEANS
3 tablespoons canola oil
1 small butternut squash, peeled, seeded and diced (1-inch)
2 cans (12-15 oz) pinto beans, rinsed and drained
fine sea salt and freshly ground pepper
FOR THE RICE
2 cups white rice
3 ¼ cups water
FOR THE SOFRITO
2 tablespoons canola oil
1 small onion, diced
1 red bell pepper, seeded and diced
3 garlic cloves, minced
½ bunch cilantro, chopped
1 teaspoon dried oregano
fine sea salt and freshly ground black pepper
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1. Heat canola oil in a pot over medium heat; add the diced butternut squash and sauté the squash until lightly colored, about 5 minutes.
2. Add the pinto beans and 4 cups of water to the butternut squash, bring the beans to a simmer and let cook over low heat for 20-25 minutes, adding more water as needed. Season with salt and pepper.
3. Place the rice in a bowl and rinse the rice until the water runs clear; drain. In a pot, bring the rice and the water to a boil. Reduce heat to low, cover, and simmer until the water has been absorbed, 12 to 15 minutes. Remove from heat and fluff gently with a fork to separate the grains.
4. Meanwhile, prepare the sofrito. Heat oil in a pan and add the onions and peppers; sweat until limp, but with no color, about 5 minutes. Add the garlic and cook for another 2 minutes. Add the chopped cilantro and oregano; season with salt and pepper. To serve, stir the sofrito into the beans and serve over rice.
FOR THE GREEN SALAD
Ingredients:
• 1 large head green leaf lettuce
• 1 lemon, zest and juice
• 2 tablespoons red wine vinegar
• ¼ cup vegetable oil
• Fine sea salt and freshly ground black pepper
Directions:
1. Thoroughly wash and dry the green leaf lettuce and parsley. Tear the lettuce into “bite size” pieces, no larger than 2-square inches. Place the lettuce and parsley in a large bowl and set aside in the refrigerator.
2. In a small mixing bowl, combine the lemon juice, zest and red wine vinegar. Season with salt and pepper and gradually whisk in the olive oil to make the vinaigrette.
3. Season the greens with salt and pepper. Toss the greens with enough vinaigrette to lightly coat. Serve immediately.
FOR THE BANANAS FLAMBÉ
Ingredients:
• 1 tablespoon butter
• 4 bananas, peeled
• ¼ cup brown sugar
• ¼ cup rum
Directions:
1. Peel the bananas and slice them in half lengthwise.
2. Heat the butter in a large sauté pan and add the bananas, round-side down.
3. Cook the bananas for 2 to 3 minutes on each side turning them carefully so as not to break them.
4. Sprinkle the brown sugar over the bananas and continue cooking.
5. Add the rum and light it. Serve immediately.
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February 21, 2011 at 6:57 pm (canned black beans, cheddar, chili powder, enchilada sauce, flour tortillas, ground beef, ground cumin, Main Dish, microwave, onion, oregano, oven, stovetop, sweet potatoes)
1 large sweet potato, peeled and cut into 1/2 in. cubes
1 Tbsp. water
1 lb. ground beef
1 medium onion, chopped
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) enchilada sauce
2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
3 flour tortillas (8 in.)
2 cups (8 oz.) shredded cheddar cheese
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In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender.
Meanwhile, in a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato; heat through.
Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.
Yield: 6 servings
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June 11, 2010 at 4:50 pm (basil, black pepper, carrots, celery, crushed tomatoes in puree, extra virgin olive oil, garlic, made from scratch, oregano, sauce, stovetop, yellow onions)
A trio of finely diced vegetables–celery, onions and carrots–gives this slowly simmered sauce incomparable flavor. Because canned tomatoes are high in sodium, no extra salt is added to the recipe.
Makes 2 quarts.
2 t extra-virgin olive oil
2 C finely diced peeled carrots (about 1/2 lb)
2 C finely diced celery
2 C finely diced yellow onion
3 cloves garlic, peeled and crushed
2 28-oz cans crushed tomatoes in puree
3 1/2 C water
2 t dried basil
2 t dried oregano
1 t freshly ground black pepper
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In large, heavy, nonreactive saucepan, heat oil. Add carrots; saute, stirring, 5 minutes. Add celery, saute, stirring, 5 minutes. Add onion; saute, stirring, until vegetables are soft and very lightly caramelized, about 5 minutes. Add crushed garlic. Saute, stirring, until garlic is cooked through but not browned, about 3 minutes.
Add tomatoes, water, herbs and spices. Over high heat, bring to a boil; stirring constantly. Reduce heat to steady simmer. Cook for 1 hour, stirring bottom frequently to prevent sticking.
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June 11, 2010 at 3:51 pm (7 ingredients or less, balsamic vinaigrette dressing, garlic, grill, Main Dish, oregano, rib eye steak, steak sauce)
Serves 4.
1/2 C steak sauce (I use A1 Original)
1/2 c balsamic vinaigrette dressing
2 small cloves garlic, minced
1 t dried oregano
2 beef rib-eye steaks (1 lb total)
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Mix all ingredients except steaks; reserve 1/4 cup. Pour remaining steak sauce mixture over steaks in baking dish; turn to evenly coat both sides of steak with sauce. Refrigerate 30 minutes to marinate.
Heat grill to medium-high. Remove steaks from marinade; discard marinade.
Grill steaks 4 to 5 minutes on each side or until medium doneness (160 degrees). Cut steaks in half; serve topped with reserved sauce.
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June 11, 2010 at 3:28 pm (black pepper, canned kidney beans, canola oil, chili powder, cilantro, crushed tomatoes, garlic, green bell pepper, ground cumin, hominy, Main Dish, Mexican, oregano, red bell peppers, salt, stewed tomatoes, stovetop, Vegetarian, yellow onions)
Posole is a Southwestern stew of hominy, vegetables and spices. This meatless version is spiced up like a pot of chili, posole’s Tex-Mex cousin. Top with your favorite chili toppings.
Serves 6.
1 T canola oil
1 medium yellow onion, chopped (1 C)
1 large red or green bell pepper, seeded and chopped (1 C)
2 cloves garlic, minced
28-oz can crushed tomatoes
15-oz can hominy, drained
15-oz can red kidney beans, rinsed and drained
14-oz can stewed tomatoes
1/2 C water
1 T dried oregano
2 to 3 t chili powder
2 t ground cumin
1/2 t freshly ground black pepper
1/2 t salt
2 T chopped cilantro
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In large saucepan, heat oil over medium heat. Add onion, bell pepper and garlic, and cook, stirring often, until vegetables begin to soften, about 5 minutes. Add crushed tomatoes, hominy, beans, tomatoes, water and dried seasonings. Cook over low heat, for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cilantro. Let stand for 5 to 10 minutes before serving.
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June 11, 2010 at 3:10 pm (canola oil, corn, cumin, dried New Mexico chiles, garlic, Main Dish, Mexican, oregano, parsley, potatoes, red bell peppers, salt, stewed tomatoes, stovetop, tomato paste, Vegetarian, yellow onions, zucchini)
Dried New Mexico chile peppers bring a subtle heat and depth of flavor to this hearty vegetable stew.
Serves 8.
2 or 3 dried New Mexico chile peppers, seeded
1 T canola oil
1 large yellow onion, chopped (1 1/2 C)
1 medium red bell pepper, seeded and chopped (1 C)
1 medium zucchini, chopped
2 large cloves garlic, minced
14-oz can stewed tomatoes
4 C water
1 large potato, peeled and chopped
1 1/2 C corn kernels
2 t dried oregano
1 1/2 t ground cumin
1 t salt
1/2 C tomato paste
1/2 C chopped parsley
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Toast dried chilies in ungreased heavy skillet over medium heat until lightly browned, occasionally shaking pan to turn chilies, about 2 minutes. Remove from heat and pour enough boiling water over chilies to cover. Let soak until softened, about 20 minutes.
In blender or food processor, process chilies with 1/2 C soaking liquid until pureed. Scrape puree into small bowl and set aside.
In large saucepan, heat oil over medium heat. Add onion, bell pepper, zucchini and garlic, and cook, stirring until vegetables begins to soften, about 5 minutes. Add pureed chilies, stewed tomatoes, water, potato, corn and dried seasonings and bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Stir in tomato paste and parsley, and cook for 5 minutes before serving.
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February 24, 2010 at 2:25 pm (basil, canned diced tomatoes, canned mushrooms, green bell pepper, long-grain white rice, Mexican, onion, oregano, parsley, pepper, Side dish, stovetop, vegetable oil, Vegetarian)
Makes 6 servings.
1/4 C oil
4 oz canned mushrooms, drained
1/2 C chopped onion
1/4 C chopped green pepper
16 oz canned diced tomatoes
2 C water
1 C uncooked rice
2 T chopped parsley
Pepper to taste
1/4 t dried basil
1/4 t oregano
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Heat oil in a large, deep skillet. Add mushrooms, onions and green pepper. Cook slowly until tender and lightly browned.
Add tomatoes and water. Bring to a boil, add rice and remaining ingredients. Reduce heat, cover and cook about 30 minutes or until rice is tender.
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