2 tablespoons olive oil
8 small Italian sausage links (about 1 1/2 pounds total)
2 medium carrots, thinly sliced on the bias
1 onion, chopped
kosher salt and black pepper
1 15-ounce can white beans, rinsed
3/4 cup dry white wine
1 tablespoon fresh tarragon
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Add the sausage and cook, turning occasionally, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing. Wipe out the skillet and heat the remaining tablespoon of oil over medium heat.
Add the carrots, onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 8 to 10 minutes.
Add the beans and wine and simmer for 5 minutes. Fold in the sliced sausage and tarragon.
--Adapted from Real Simple
Sunday, February 27, 2011
Provencale Tuna
1/2 cup chopped sun-dried tomato
3/4 cup chopped fresh parsley
1/4 cup chopped pitted niçoise olives (or capers)
1 tablespoon white wine vinegar
1/4 teaspoon dried tarragon
1/4 teaspoon salt
2 garlic cloves, minced
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1 1/2 teaspoons dried herbes de Provence
1/4 teaspoon salt
Cooking spray
Chive sprigs (optional)
Combine first 7 ingredients in a medium bowl. Cover and chill 20 minutes.
Prepare grill.
Sprinkle fish with herbes de Provence and 1/4 teaspoon salt. Place fish on a grill rack coated with cooking spray; cook 3 minutes on each side or until fish is medium-rare or desired degree of doneness. Serve fish with tomato mixture. Garnish with chives, if desired.
--Adapted from Cooking Light
3/4 cup chopped fresh parsley
1/4 cup chopped pitted niçoise olives (or capers)
1 tablespoon white wine vinegar
1/4 teaspoon dried tarragon
1/4 teaspoon salt
2 garlic cloves, minced
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1 1/2 teaspoons dried herbes de Provence
1/4 teaspoon salt
Cooking spray
Chive sprigs (optional)
Combine first 7 ingredients in a medium bowl. Cover and chill 20 minutes.
Prepare grill.
Sprinkle fish with herbes de Provence and 1/4 teaspoon salt. Place fish on a grill rack coated with cooking spray; cook 3 minutes on each side or until fish is medium-rare or desired degree of doneness. Serve fish with tomato mixture. Garnish with chives, if desired.
--Adapted from Cooking Light
Mu Shu Vegetables with Asian Pancakes
1 tablespoon vegetable oil
1 bag (16 ounces) coleslaw mix
1 bag (8 ounces) fresh bean sprouts
1 package (8 ounces) sliced mushrooms
1 tablespoon grated gingerroot
3 tablespoons hoisin sauce
1 1/4 cups Bisquick® Original baking mix
1 1/4 cups milk
1 egg
8 green onions, chopped (1/2 cup)
Additional hoisin sauce
Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tablespoons hoisin sauce. Reduce heat; keep warm.
Beat baking mix, milk and egg in medium bowl with wire whisk or hand beater until well blended. Stir in onions.
Lightly grease 10-inch skillet; heat over medium-high heat. Pour a scant 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
Spoon about 1/3 cup vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce.
--Adapted from Betty Crocker Quick and Easy Cookbook
1 bag (16 ounces) coleslaw mix
1 bag (8 ounces) fresh bean sprouts
1 package (8 ounces) sliced mushrooms
1 tablespoon grated gingerroot
3 tablespoons hoisin sauce
1 1/4 cups Bisquick® Original baking mix
1 1/4 cups milk
1 egg
8 green onions, chopped (1/2 cup)
Additional hoisin sauce
Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tablespoons hoisin sauce. Reduce heat; keep warm.
Beat baking mix, milk and egg in medium bowl with wire whisk or hand beater until well blended. Stir in onions.
Lightly grease 10-inch skillet; heat over medium-high heat. Pour a scant 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
Spoon about 1/3 cup vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce.
--Adapted from Betty Crocker Quick and Easy Cookbook
Gemelli with Tuna and Sun-dried tomatoes
Surprisingly good. Very quick and easy. A tablespoon or so of dried parsley/basil works just fine. You want something to help absorb all the tasty sauce.
3 tablespoons extra-virgin olive oil
6 cloves garlic, finely chopped
2 (6-ounce) cans Italian tuna in olive oil, drained
1/4 cup sun-dried tomatoes, coarsely chopped
Coarse salt and black pepper
1 pound gemelli pasta, cooked
1/3 cup flat-leaf parsley, chopped
20ish fresh basil leaves, shredded
Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and garlic to the pan. When garlic sizzles, add tuna and mash into oil with the back of a wooden spoon. Turn the heat off, and let the tuna sit in the oil 5 minutes to infuse the fish flavor into the extra-virgin olive oil and to give the tuna time to break down -- it will almost melt into the extra-virgin olive oil. Add the coarsely chopped tomatoes. Season with salt and pepper. Heat the tomatoes through, 2 minutes, then add hot, drained pasta. Add parsley to the tuna and pasta and toss to combine well and evenly coat pasta. Adjust seasonings. Top pasta with shredded basil and serve.
--Adapted from Rachel Ray
3 tablespoons extra-virgin olive oil
6 cloves garlic, finely chopped
2 (6-ounce) cans Italian tuna in olive oil, drained
1/4 cup sun-dried tomatoes, coarsely chopped
Coarse salt and black pepper
1 pound gemelli pasta, cooked
1/3 cup flat-leaf parsley, chopped
20ish fresh basil leaves, shredded
Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and garlic to the pan. When garlic sizzles, add tuna and mash into oil with the back of a wooden spoon. Turn the heat off, and let the tuna sit in the oil 5 minutes to infuse the fish flavor into the extra-virgin olive oil and to give the tuna time to break down -- it will almost melt into the extra-virgin olive oil. Add the coarsely chopped tomatoes. Season with salt and pepper. Heat the tomatoes through, 2 minutes, then add hot, drained pasta. Add parsley to the tuna and pasta and toss to combine well and evenly coat pasta. Adjust seasonings. Top pasta with shredded basil and serve.
--Adapted from Rachel Ray
Crispy Pork Cutlets with Spicy Noodles
Spinach or bok choy would make a great addition. Stir the greens into the noodles right before serving.
4 cups low-sodium chicken broth
1 1 1/2-inch piece fresh ginger, peeled and sliced
1/2 pound udon noodles
1/2 pound shiitake mushrooms, stems discarded and caps sliced
1 red jalapeño pepper, sliced
4 thin pork cutlets (about 3⁄4 pound total)
kosher salt and black pepper
1/4 cup all-purpose flour
1 large egg, beaten
3/4 cup panko bread crumbs
2 tablespoons canola oil
2 scallions, sliced
In a large pot, bring the chicken broth and ginger to a boil.
Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes.
Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes.
Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko. Let the pork rest 2 to 3 minutes for the crust to adhere. Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 3 to 4 minutes per side.
Slice the pork and serve over the noodles. Sprinkle with the scallions.
--Adapted from Real Simple
4 cups low-sodium chicken broth
1 1 1/2-inch piece fresh ginger, peeled and sliced
1/2 pound udon noodles
1/2 pound shiitake mushrooms, stems discarded and caps sliced
1 red jalapeño pepper, sliced
4 thin pork cutlets (about 3⁄4 pound total)
kosher salt and black pepper
1/4 cup all-purpose flour
1 large egg, beaten
3/4 cup panko bread crumbs
2 tablespoons canola oil
2 scallions, sliced
In a large pot, bring the chicken broth and ginger to a boil.
Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes.
Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes.
Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko. Let the pork rest 2 to 3 minutes for the crust to adhere. Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 3 to 4 minutes per side.
Slice the pork and serve over the noodles. Sprinkle with the scallions.
--Adapted from Real Simple
Vegetable Stir Fry
1 cup long-grain white rice
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
1/2 teaspoon Sriracha or some other hot pepper sauce (such as Tabasco)
1 tablespoon canola oil
2 carrots, cut into very thin strips
1 red bell pepper, thinly sliced
8 ounces shiitake mushrooms, stems removed and caps thinly sliced
2 cups bean sprouts
2 scallions, thinly sliced
1/4 cup roasted peanuts, chopped
Cook the rice according to the package directions.
Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, and Sriracha. Set aside.
Heat the oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, for 3 minutes.
Add the mushrooms and bean sprouts and cook, tossing, until the vegetables are just tender, 2 to 3 minutes.
Add the soy sauce mixture and toss to coat. Serve over the rice and sprinkle with the scallions and peanuts.
--Adapted from Real Simple magazine
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
1/2 teaspoon Sriracha or some other hot pepper sauce (such as Tabasco)
1 tablespoon canola oil
2 carrots, cut into very thin strips
1 red bell pepper, thinly sliced
8 ounces shiitake mushrooms, stems removed and caps thinly sliced
2 cups bean sprouts
2 scallions, thinly sliced
1/4 cup roasted peanuts, chopped
Cook the rice according to the package directions.
Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, and Sriracha. Set aside.
Heat the oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, for 3 minutes.
Add the mushrooms and bean sprouts and cook, tossing, until the vegetables are just tender, 2 to 3 minutes.
Add the soy sauce mixture and toss to coat. Serve over the rice and sprinkle with the scallions and peanuts.
--Adapted from Real Simple magazine
Zucchini Au Gratin
Very tasty. It's rather soupy though, so it needs to stand and thicken up before serving.
2 tbsp extra virgin olive oil
2 medium zucchinis, sliced into thin rounds
2 tbsp margarine
2 tbsp flour
1 cup milk
1 tsp ground nutmeg
1/2 cup fresh grated Parmesan cheese
1 cup shredded sharp cheddar cheese
Salt and pepper to taste
Preheat broiler. Heat olive oil in a large skillet over medium-high heat. Add zucchini and onions, season with salt and pepper and saute for 5 to 1o minutes, stirring frequently, until zucchini rounds are crisp-tender.
Heat butter in a small saucepan over medium heat. When butter is completely melted, whisk in flour to form a roux. Cook until slightly brown. Whisk in milk, until sauce is thickened. Season with nutmeg and pepper. Stir in grated Parmesan cheese.
Transfer sauteed zucchini to a casserole dish. Pour sauce over the veggies and cover with shredded sharp cheddar. Broil for 3-4 minutes until cheese is bubbly.
--Adapted from Rachel Ray
2 tbsp extra virgin olive oil
2 medium zucchinis, sliced into thin rounds
2 tbsp margarine
2 tbsp flour
1 cup milk
1 tsp ground nutmeg
1/2 cup fresh grated Parmesan cheese
1 cup shredded sharp cheddar cheese
Salt and pepper to taste
Preheat broiler. Heat olive oil in a large skillet over medium-high heat. Add zucchini and onions, season with salt and pepper and saute for 5 to 1o minutes, stirring frequently, until zucchini rounds are crisp-tender.
Heat butter in a small saucepan over medium heat. When butter is completely melted, whisk in flour to form a roux. Cook until slightly brown. Whisk in milk, until sauce is thickened. Season with nutmeg and pepper. Stir in grated Parmesan cheese.
Transfer sauteed zucchini to a casserole dish. Pour sauce over the veggies and cover with shredded sharp cheddar. Broil for 3-4 minutes until cheese is bubbly.
--Adapted from Rachel Ray
Meatball Stew
2 potatoes, cut into 1/2-inch cubes
1 (10 1/2-ounce) can beef broth, undiluted
2 (15-ounce) cans tomato sauce
1 1/4 cups water
1/2 tablespoon dried Italian seasoning
1/4 teaspoon pepper
1 (10-ounce) package frozen mixed vegetables
3 dozen frozen meatballs
Bring first 8 ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer 15 minutes. Stir in meatballs; cover and simmer 10 to 15 minutes or until vegetables are tender and meatballs are thoroughly heated.
--Adapted from Southern Living magazine
1 (10 1/2-ounce) can beef broth, undiluted
2 (15-ounce) cans tomato sauce
1 1/4 cups water
1/2 tablespoon dried Italian seasoning
1/4 teaspoon pepper
1 (10-ounce) package frozen mixed vegetables
3 dozen frozen meatballs
Bring first 8 ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer 15 minutes. Stir in meatballs; cover and simmer 10 to 15 minutes or until vegetables are tender and meatballs are thoroughly heated.
--Adapted from Southern Living magazine
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