from 30 Minute Meals 2 by Rachael Ray
Feta Walnut Dip
1 large clove garlic
1 cup walnut halves
1 ½ cups crumbled feta cheese
½ cup milk
1 tsp dried oregano
¼ cup flat leaf parsley (scant)
½ tsp crushed red pepper flakes
freshly ground black pepper
4 pitas, cut into wedges
Preheat oven or toaster oven to highest setting. Arrange triangles of pita on a cookie sheet and place bread in hot oven. The bread will be toasted in about 5 minutes.
Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper flakes, and garlic clove in food processor and pulse until smooth. Scrape into serving dish.
Can also serve with roasted garlic. Take 1 bulb of garlic, with the end cut off, and drizzle with oil. Double wrap garlic in foil and roast at highest oven setting for about 25 minutes.
Friday, January 30, 2009
Wednesday, January 28, 2009
Classic Beef Fajitas
from Pillsbury Complete Cookbook
Classic Beef Fajitas
Marinade:
2 Tbs lime juice
2 Tbs honey
1 Tbs oil
2 tsp chili powder
2 garlic cloves, minced
Fajitas:
¾ lb boneless beef top round steak, cut into thin strips
1 onion, thinly sliced
1 red or green pepper, cut into strips
4 (8-in) tortillas
guacamole
salsa
In a medium glass bowl, combine all marinade ingredients; blend well. Add beef strips; stir to coat. Cover; refrigerate 2 to 3 hours to marinate, stirring occasionally.
Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and beef is no longer pink. Drain.
To serve, spoon guacamole onto center of a warmed tortilla. Top with ¼ of beef mixture and salsa. Fold bottom edge of tortilla over filling towards center; fold sides in towards center, leaving top open.
Classic Beef Fajitas
Marinade:
2 Tbs lime juice
2 Tbs honey
1 Tbs oil
2 tsp chili powder
2 garlic cloves, minced
Fajitas:
¾ lb boneless beef top round steak, cut into thin strips
1 onion, thinly sliced
1 red or green pepper, cut into strips
4 (8-in) tortillas
guacamole
salsa
In a medium glass bowl, combine all marinade ingredients; blend well. Add beef strips; stir to coat. Cover; refrigerate 2 to 3 hours to marinate, stirring occasionally.
Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and beef is no longer pink. Drain.
To serve, spoon guacamole onto center of a warmed tortilla. Top with ¼ of beef mixture and salsa. Fold bottom edge of tortilla over filling towards center; fold sides in towards center, leaving top open.
Yellow Spoon Mac and Cheese
from me! I made this recipe up. Food snobs beware, it is certainly no gourmet mac and cheese, as you'll see. However it is comfort food and it's quick.
Yellow Spoon Mac and Cheese
6 ounces macaroni noodles
2 beef hot dogs
1 cup frozen corn
5 sun dried tomatoes, from a jar
4-6 slices of American cheese
milk
butter
salt and pepper
Cook the macaroni according to package instructions.
While the macaroni is cooking, slice each hot dog lengthwise and then into ¼-inch pieces. Also chop the sun dried tomatoes into small pieces.
When the pasta is done, drain and return to the pot. Add cheese, milk, and butter to taste. Stir until cheese is melted. Add hot dogs, corn, and sun dried tomatoes and heat until warm. Season with salt and pepper and serve.
Yellow Spoon Mac and Cheese
6 ounces macaroni noodles
2 beef hot dogs
1 cup frozen corn
5 sun dried tomatoes, from a jar
4-6 slices of American cheese
milk
butter
salt and pepper
Cook the macaroni according to package instructions.
While the macaroni is cooking, slice each hot dog lengthwise and then into ¼-inch pieces. Also chop the sun dried tomatoes into small pieces.
When the pasta is done, drain and return to the pot. Add cheese, milk, and butter to taste. Stir until cheese is melted. Add hot dogs, corn, and sun dried tomatoes and heat until warm. Season with salt and pepper and serve.
Sunday, January 4, 2009
Chicken and Chorizo Soup
from Cooking Around the Clock by Rachael Ray
Chicken and Chorizo Soup
¾ lb chicken
salt and freshly ground black pepper
½ lb chorizo sausage
2 Tbs extra virgin olive oil
2 cloves garlic, smashed
1 small red pepper, chopped
4 small red-skinned potatoes, diced
15 oz can dark red kidney beans, drained
2 tbs hot sauce
15 oz chopped fire-roasted tomatoes
1 quart chicken broth
1 bag red or blue corn tortilla chips, crushed
2 cups smoked cheddar cheese, shredded
chopped scallions, for garnish
chopped cilantro, for garnish
fresh thyme, for garnish
Chop chicken into bite sized pieces and season with salt and pepper. Dice chorizo. Heat a medium soup pot over medium-high heat. Add oil and chicken to pot. Lightly brown chicken for 2 minutes, then add chorizo and garlic. Cook for another 2-3 minutes.
Add peppers, onions, and potatoes to pot. Cook for 5 minutes then stir in beans, hot sauce, and tomatoes. Add chicken broth and bring to a bubble.
Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Preheat the broiler.
Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortilla chips and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs, if desired.
Chicken and Chorizo Soup
¾ lb chicken
salt and freshly ground black pepper
½ lb chorizo sausage
2 Tbs extra virgin olive oil
2 cloves garlic, smashed
1 small red pepper, chopped
4 small red-skinned potatoes, diced
15 oz can dark red kidney beans, drained
2 tbs hot sauce
15 oz chopped fire-roasted tomatoes
1 quart chicken broth
1 bag red or blue corn tortilla chips, crushed
2 cups smoked cheddar cheese, shredded
chopped scallions, for garnish
chopped cilantro, for garnish
fresh thyme, for garnish
Chop chicken into bite sized pieces and season with salt and pepper. Dice chorizo. Heat a medium soup pot over medium-high heat. Add oil and chicken to pot. Lightly brown chicken for 2 minutes, then add chorizo and garlic. Cook for another 2-3 minutes.
Add peppers, onions, and potatoes to pot. Cook for 5 minutes then stir in beans, hot sauce, and tomatoes. Add chicken broth and bring to a bubble.
Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Preheat the broiler.
Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortilla chips and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs, if desired.
Stuffed Cabbage Soup
from Rachael Ray and the Food Network website
Stuffed Cabbage Soup
4 Tbs extra virgin olive oil
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1½ lbs ground meatloaf mix (combo of beef, pork, veal)
½ tsp allspice
1½ tsp coriander
2 tsp smoked paprika
salt and pepper
1 bay leaf
1 onion, chopped
2 garlic cloves, minced
1 carrot, thinly sliced with vegetable peeler and then finely chopped
½ to ¾ head Savoy cabbage, thinly sliced
1 28 oz can diced tomatoes
1 cup tomato sauce
handful of flat-leaf parsley, chopped
3 Tbs dill, finely chopped
Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper.
Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.
Stuffed Cabbage Soup
4 Tbs extra virgin olive oil
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1½ lbs ground meatloaf mix (combo of beef, pork, veal)
½ tsp allspice
1½ tsp coriander
2 tsp smoked paprika
salt and pepper
1 bay leaf
1 onion, chopped
2 garlic cloves, minced
1 carrot, thinly sliced with vegetable peeler and then finely chopped
½ to ¾ head Savoy cabbage, thinly sliced
1 28 oz can diced tomatoes
1 cup tomato sauce
handful of flat-leaf parsley, chopped
3 Tbs dill, finely chopped
Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper.
Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.
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