Monday, November 19, 2007

Email Recipe List – Book One - Nov 9, 2007

Julie LaForge - Marinated Flank steaks and arugala-shaved parm salad

I buy the flank steaks from Costco and keep them in the freezer. I make this once a week!

Marinade: 3 tablespoons each of olive oil, honey and soysauce. The equivalent of 3 tablespoons of fresh minced or chopped garlic. Marinate the steak for as long as possible, over night, 2 nights or for the day…
Throw on the grill, I think its like 8 mins per side…I just flip it a lot and keep checking it…
The steak is done!
Baby arugala lettuce with shaved parmesan. I buy the block of fresh parm cheese and shave it with either a peeler or a knife. Dressing: olive oil, fresh lemon juice and salt and pepper – easy and delicious J

Megan Kilpatrick - This is my easiest meal off the top of my head

Let me start by saying
that as delicious as your Grandmother's sauce recipe
is, everyone should keep a large jar of Rao's Marinara
or Arrabiata sauce in their pantry. Yes it is $8 but
it is that F-In good and I have heard that even the
best chefs in nyc keep a jar on hand for emergencies.
That said...
Start by making your favorite pasta (I like shells or chiocciole-snail shape-because they catch the beans). Right before you are about to drain the pasta add an entire bag of fresh baby spinach and let it wilt down for like 30 seconds to a minute- no more than that. Drain it well then put it back into the same pot. With the heat on low add as much sauce as you like and a well rinsed can of small white beans (habichuelas) or cannelinnis if you prefer. Serve it with a couple little plops of goat cheese but if you don't like that fresh shaved parmesian is good too. I also like hot pepper flakes on mine but whatever floats your boat. And for anyone on W.W. 1 cup = 4pts if you choose whole wheat pasta.

Kristin Reilly - Butternut Squash/Bacon Pasta (Martha Stewart 2006)

Cut squash down middle and place both halves open side
down in a baking dish and microwave till soft (about
10 min or so just feel checking should feel mushy)

cook pasta 1/2 box ( any kind is good- i generally use
a whole grain)

Cook bacon 6 pieces (again I use the microwave)

scrape out squash into a big bowl add pasta, crumbled
bacon, salt/ pepper and olive oil- top w/ fresh parm-
sooo good!

Kristin Reilly - Broccoli Rabe/fig pasta

Saute broccoli rabe w/ garlic- entire bunch ( I blanch
first to soften and take out some of the bitterness
but its not necessary)

finely chop figs - about 4 or so

cook pasta - 1/2 box (penne or rontini works well)

toast pine nuts- 1/4 cup- in toaster oven

combine pasta, broccoli, pine nuts, fresh parm and
olive oil salt to taste

Amy Krebs – Crab cakes

OK - here's my favorite crab cake recipe -it's so easy and so delicious. I
usually serve on top of a mound of homemade corn salsa - now that corn is
out of season - use frozen white corn and mix with chopped red onion,
chopped jalapeño, chopped tomatoes, cilantro, s&p, olive oil and fresh
squeezed lime juice. Then I put a dollop of chipotle aioli on top of the
crab cake. You also serve them with coleslaw too. Enjoy.

p.s. - if you don't have saltines, ritz crackers work just as good and I
always use more than 5 (probably 15).

Serves 4
· 5 saltine crackers, crushed to fine crumbs
· 1 pound lump crabmeat, picked over for cartilage
· 1 large egg
· 2 1/2 tablespoons Homemade Mayonnaise, or prepared
· 2 teaspoons freshly squeezed lemon juice
· 1 1/2 teaspoons Worcestershire sauce
· Dash hot sauce, such as Tabasco
· Coarse salt and freshly ground pepper
· 3 tablespoons peanut oil
1. In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about 1/4 of the crab mixture for each cake.
2. Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Saute until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels.

Beth Murphy - Linguine w/White clam sauce

4 Tablespoons of Butter
4 Tablespoons of Olive Oil
3 cans of Doxy chopped clams (reserve 1 cup of the clam juice)
4-5 cloves of garlic ( I go heavy on the garlic)
1 yellow onion, chopped
1 T oregano
Lots of chopped Italian parsley (and fresh basil if I have on hand-but not necessary) Lemon Juice (optional) Generous splash of white wine Hot pepper flakes 1 lb of Linguine (sometimes I splurge on the fresh pasta, but boxed is fine)

Melt Butter/Olive oil in a large frying pan. Add onion & garlic. Sauté about 5 minutes. Add 1 cup of clam juice, oregano & salt. Bring to a boil & simmer for 10 minutes. Add chopped clams, lemon juice, white whine, pepper flakes, and some of the parsley. Bring to a boil once more and simmer for another 5 minutes. Sauce should be thick, not watery. Boil pasta, drain, and toss w/sauce. Top with more chopped parsley, and hot pepper & salt & pepper to taste. Delicious.....bon appetito!

Katie Boemecke - Chicken Pesto Pasta

In olive oil brown about a tablespoon of chopped garlic.
Add chicken breast (I usually cut into strips) and saute until cooked and tender.
Add chopped onion, quartered mushrooms, a bag of fresh spinach, and pesto sauce*
(*I buy it in the jar. We don't have Rao Sauce out here but with all the rave reviews I am going to try to google it to see if I can get it on line.)
Add pasta (any kind - I usually use penne) and mix together.
Top with halved cherry tomatoes and fresh parm.Enjoy

Heather Nolan - here is a quick pasta
(i am a total carb girl...)in 4 tbs of butter, saute 3 or 4 good size leeks (white up to lt. green and discard rest), once leeks are tender add 1 box of frozen garden peas and saute those for a couple of minutes until bright greensqueeze juice of 3 lemons and saute quickly so the peas don't lose their color (you add another lemon later if you like it really zesty and lemony)then toss with cooked pasta (i like bucatini rigati (sp?) which is the spaghetti shape, but hollow in the center so juices get all up in there...) , reserve 1/4 cup of pasta water in case you need a little more juice at the endadd 1/4 lb of proscuitto (roll each pc. and chop cross-wise), tossing so it gets all warm and salts everything up a littleserve with crushed black pepper, tons of freshly shaved parm AND of course a big pc. of crusty bread for sopping up the juices -enjoy!

Amanda Nicol – ?
Here is what I made last night is good with left over rice or you can cook fresh rice ... Arborio is what I prefer but any kind will do Olive oil in a pan , add the rice let it heat up a bitBeat a couple eggs ( depending on the amount of rice and how many people, I fed two people had four eggs and a full six inch pan filled with rice )Add the eggs and let cookSlice some jersey tomatoes , and place them on top, sprinkle with some smoked paprika ( a gourmet or ethnic market should have it it really makes the dish) and fresh grated parmesan reggiano cheeseWhen it looks like it is almost completely cooked i.e. a bit runny on the top stick it ( pan and all ) under the is deliciousAmanda Nicol - Also my favorite salmon marinade for salmon filet Lots of fresh squeezed lemonChopped garlicSoy saucePowdered wasabiDijon mustardLemon zest Beer Mix it all together put in a pan with the filet marinateBroil or grill salmon pour the rest of the marinade on to the skin side when you are done cooking the fish stick it under the broiler and the skin gets crunchy and yummy from the marinade.

Amanda Nicol - Eggplant with red sauce over fussilli

( white eggplant is the best but really hard to find get it if you can it uses less oil)

This one is kind of a pain but it is worth it

Heat olive oil a ton of it on a the larges skillet you have

Slice eggplants thin in rounds
lightly sauté each piece and set aside
I stack them on a plate with paper towel in between to soak up the oil.

Mean while in a pot sauté garlic and oil ,
add three or four big cans of crushed tomatoes and let simmer to thicken adding salt and pepper to taste and fresh basil

in another pot boil water for pasta

Serve pasta in bowl , eggplant sauce on top if you like put fresh buffalo mozzarella as well and it will melt in with the sauce and pasta

Ryan Bassaman - Chicken Fricasee

I figured I'd contribute a simple and healthy chicken. This is one of the easist ways to sneak veggies into the non-veggie eaters... its also really simple to stretch the sauce for extra servings by adding more chicken broth, veggies, etc

Pound out (or butterfly) 4-6 boneless chicken breasts pretty well. They should be about 1/4 inch thick. Season with salt and pepper. Saute the chicken breasts in olive oil for a few minutes on each side. It doesn't need to be cooked all the way through. Remove the chicken from the pan but don't clean out.

Cut 1 onion, 4 carrots, 4 ribs celery into a small dice. Mince 1-2 cloves garlic. Saute the veggies in 2 tbsp butter and 1 tbsp olive oil in the same pan as the chicken for about 5 minutes. Add 1/2 c white wine to deglaze the pan. Add 2 cups of chicken stock and reduce for 10-15 minutes. Add 1 tsp tarragon and salt and pepper to taste. Add the chicken and any juice back into the pan and simmer for 5 mintutes to finish cooking the chicken.

This dish is great with rice or pasta. The sauce can be thickened up a bit by adding an extra tbsp of butter and sprinkling a tbsp flour over the veggies. I've also done it a more low-fat way and just lessened the amount of oil and butter. You can also substitute chicken stock for the wine if you don't have any... Enjoy!

Courtenay Clancy - great recipe and you can toss it all in a slow cooker
(aka- crockpot to the trailer folk or the elderly) it really is delicious and you can use turkey in lieu of chicken -for that leftover turkey coming soon! 3 cups cooked, diced chicken
2 tablespoons chopped onion
1 (10 3/4 oz.) can cream of chicken soup
1/3 cup mayonnaise
3 tablespoons flour
2 celery ribs, sliced
1 (10 oz.) pkg. frozen or fresh broccoli cuts, about 1 1/2 to 2 cups
1/2 tsp. curry powder, or to taste
1 tbsp. lemon juice
hot buttered noodles
PREPARATION: In medium bowl, combine all ingredients except noodles, stirring to mix well. Pour into lightly greased slow cooker. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Serve over hot buttered noodles. This recipe can be doubled. If too thick, add a little chicken broth. Serves 6 to 8.

Amanda Nicol - kick ass cookie recipe that is a breeze as I can not bake to save my life....
Pepperidge farm pastry dough in the freezer case...let it thaw so you can unfold it but not so that it is sticky. Sprinkle a “healthy” amount of sugar on it :) roll either end so they meet in the middle , cut them so the shape looks like to ears, or angles wings and bake at 350 I forget how long I thin k 20 mins just look at them you will see when they are done. Easy and yummy .

Marianne Stoll - Thai chicken meatballs

One package ground chicken, 1/2 c. panko, 1/2 tsp. chili garlic sc., 1 Tbs. soy/tamari, 1 egg, one or two chopped scallions.
Mix it all up form into balls, brown in large skillet. When all is brown, add 1 Tbs. sugar and cook till nice and melty, add1 Tbs flour,
cook about one minute and add 1 cup chicken stock or a mix of stock and coconut milk or just coconut milk and simmer
about 10-15 minutes.
Taste for seasoning..alittle soy, a little more sugar???
Serve with rice!
*you can also stir a Tbs of chunky peanut butter if you like a peanut sauce...yum!

Michelle Moran – Meatballs

I have a good meatball recipe, it's basically Barefoot's recipe but I use lots of garlic where she does not.

Mix 1/2 LB ground veal, 1/2 LB ground pork, 1 pound of ground beef (I might switch to ground turkey since thsi meat recall thing), 1 cup resh white bread crumbs (4 slice, crusts removed), 1 /4 seasones dry bread crumbs, 1/2 cup grated parm, 2 tablespoons of fresh parsley, 1/2 teaspoon ground nutmeg, 1 egg, 3/4 cup of warm water and 7 cloves of garlic diced, salt and pepper. Mix it very lightly, almost folding everything in.
Than heat olive oil in a pan with some garlic. Put the meatballs in the pan and brown them on all sides. Once brown on all sides, put them on a plate with a papertowel underneath to absorb any extra oil.

In the same pan, add new olive oil. Add 1 yellow onion (chopped) about ten minutes until translucent, add 1 1/2 teaspoons minced garlic and cook for 1 minute. Than add 1/ cup of red wine-cook on high heat and scrape up all brown bits until the wine has evaporated. Than stir in 1 28 ounce can crushed tomatoes, salt & pepper.

Put meatballs back in sauce covered for 30 minutes. Grate some fresh parm on top and they are ready to eat.

This post goes with Lisa'as porkchops which are on the email, not on here...I always use boneless center cut (thick and I trim the fat) and I use low sodium soy sauce.
If you are feeling really ambitious, you can use a pork loin and throw it in your crock pot and double the sauce recipe. Cook as long as possible, either recipe, the pork falls apart and there is no fat. I served it with Asian coleslaw (soy, rice vinegar, ginger, olive oil, garlic for the dressing) and polenta.

Lisa McGreevey – Lasagna
(I use turkey sausage a lot, try to get fresh ricotta cheese and the ready to bake noodles work)
the problem is I don't measure anything...but here it goes:

sweet Italian sausage - about a lb
olive oil
3-4 garlic finely chopped
3-4 shallots finely chopped
2 large cans of muir glenn fire roasted diced tomatoes
large handful of fresh basil finely chopped
ricotta cheese - large container
1 egg
buffalo mozerella cheese (2 balls)
pecorino cheese - 1 C finely grated
lasagna noodles

saute olive oil with garlic and shallots, add sausage, saute until cooked through...drain excess oil with a spoon, add cans of tomatoes, let cook through for about 30 minutes (add salt and pepper to taste)
in a bowel, stirr ricotta cheese, 1 egg, about a cup of pecorino cheese, salt & pepper and fresh basil
cook lasagna noodles

for the pan:

put sauce in the bottom of the pan (cover well)
add layer of lasagna noodles
add layer of ricotta mixture and slices of buffalo
add layer of noodles
add layer of sauce
add layer of noodles
add layer of ricotta mixture and slices of buffalo
you get the drill
don't add cheese to top layer

cover with foil and cook in oven on 275 for about 30 minutes - take foil off and put final layer of cheese on top and turn oven up to 450 to cook (watch so it does not burn)

let the lasagna stand for about 10 minutes before cutting...enjoy!

Lisa McGreevey – Billy’s cupcakes

preheat oven to 325

in mixer bowl combine
1 3/4 cup cake flour (non-rising kind)
2 cup sugar
3/4 teaspoon salt
2 tablespoons baking powder (martha thought this was the tricky ingredient)
mix all of this together

add slowly 1 cup of softened unsalted butter

then add 4 large eggs - one at a time

add 1 teaspoon of vanilla to 1 cup of whole milk.
add 1/3 of mixture then mix for a minute
add 1/3 of mixture then mix for a minute
add last 1/3 of mixture and mix

put in cupcake pan with an ice cream scoop.

bake for 17-20 minutes.


in bowl mix 2 sticks of unsalted butter until soft
add 6 cups of confectioners sugar
add 1 teaspoon of vanilla and 1/2 cup whole milk

icing will be white. add food coloring if you want a color.

Jodi Kinney – quiche - My favorite is spinach, rosemary with asiago cheese

I use whole wheat pie shell
4 eggs, half cup of milk (rice milk works also, but I usually use 5 eggs with rice milk), half cup grated cheese (really of your choice but I use asiago, or mozz.)
Saute a bunch of spinach (I don’t usually measure, but use a lot because it really cooks down) with garlic, butter and salt and pepper, and then add chopped rosemary at the end.
Beat eggs, milk cheese together, then add sauté stuff, fold it in, and dump it into the pie shell. Put a little cheese on top and bake 30 min on 375. Awesome breakfast, even Nayla, my 13 month old eats it.

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