2 cups uncooked fusilli (corkscrew) pasta
2 tablespoons olive or vegetable oil
1 package (8 oz) sliced fresh mushrooms
6 medium green onions, cut into 1/2-inch pieces
1 medium red bell pepper, coarsely chopped
1 clove garlic, finely chopped
1 package (3 oz) thinly sliced prosciutto or smoked ham, cut into thin strips
1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese (1 oz)
Cook and drain pasta as directed on package.
Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook mushrooms, onions, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until vegetables are tender.
Stir in prosciutto, basil, oregano and salt. Stir in pasta and remaining 1 tablespoon oil; toss. Sprinkle each serving with cheese.
--Adapted from Betty Crocker Quick and Easy Cookbook
Sunday, March 20, 2011
Mushroom and Cheddar Tarts
1 sheet puff pastry (half a 17.3-ounce package), thawed
4 tablespoons olive oil
10 ounces assorted mushrooms (such as button, cremini, shiitake, and oyster), sliced
1 shallot, sliced
kosher salt and black pepper
1/4 cup dry white wine
4 ounces sharp white Cheddar, grated (1 cup)
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
4 ounces mixed greens (6 cups)
2 radishes, thinly sliced
1 tablespoon chopped fresh chives
Heat oven to 400° F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and, using a fork, prick the dough all over.
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.
Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20 to 25 minutes.
In a large bowl, whisk together the mustard, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and radishes and toss to coat. Serve the tarts with the salad and sprinkle with the chives.
--Adapted from Real Simple magazine
4 tablespoons olive oil
10 ounces assorted mushrooms (such as button, cremini, shiitake, and oyster), sliced
1 shallot, sliced
kosher salt and black pepper
1/4 cup dry white wine
4 ounces sharp white Cheddar, grated (1 cup)
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
4 ounces mixed greens (6 cups)
2 radishes, thinly sliced
1 tablespoon chopped fresh chives
Heat oven to 400° F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and, using a fork, prick the dough all over.
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.
Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20 to 25 minutes.
In a large bowl, whisk together the mustard, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and radishes and toss to coat. Serve the tarts with the salad and sprinkle with the chives.
--Adapted from Real Simple magazine
Sausage and Chard Saute with cheese grits
2 tablespoons olive oil
8 small Italian sausage links (about 1 1/2 pounds total)
1 cup instant polenta
1/4 cup Parmesan cheese
4 cloves garlic, sliced
1 bunch Swiss chard, stems discarded and leaves cut into 1-inch strips
kosher salt and black pepper
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. Cook the grits according to the package directions, stirring in the Parmesan when done.
Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Add the garlic and cook, stirring for 1 minute. Add the Swiss chard, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until wilted, 3 to 4 minutes. Fold in the sliced sausage. Serve the sausage and chard mixture over the grits.
--Adapted from Real Simple magazine
8 small Italian sausage links (about 1 1/2 pounds total)
1 cup instant polenta
1/4 cup Parmesan cheese
4 cloves garlic, sliced
1 bunch Swiss chard, stems discarded and leaves cut into 1-inch strips
kosher salt and black pepper
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. Cook the grits according to the package directions, stirring in the Parmesan when done.
Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Add the garlic and cook, stirring for 1 minute. Add the Swiss chard, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until wilted, 3 to 4 minutes. Fold in the sliced sausage. Serve the sausage and chard mixture over the grits.
--Adapted from Real Simple magazine
Hangar Steak with Arugula and Balsamic Mushrooms
2 tablespoons vegetable oil
1 pound hangar steak
kosher salt and black pepper
1 teaspoon herbes de provence
1 pound cremini or butter mushrooms, quartered
1 tablespoon balsamic vinegar
1/4 cup heavy cream
2 bunches arugula, thick stems removed (about 6 cups)
4 scallions, thinly sliced
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with herbes de provence, salt and pepper.
Cook steak to the desired doneness, 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
Wipe out the skillet and heat the remaining tablespoon oil over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until tender and browned, 5 to 6 minutes. Stir in the vinegar. Remove from heat and stir in the cream. Fold in the arugula. Divide the arugula, steak, and mushrooms among plates and sprinkle with the scallions.
--Adapted from Real Simple magazine
1 pound hangar steak
kosher salt and black pepper
1 teaspoon herbes de provence
1 pound cremini or butter mushrooms, quartered
1 tablespoon balsamic vinegar
1/4 cup heavy cream
2 bunches arugula, thick stems removed (about 6 cups)
4 scallions, thinly sliced
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with herbes de provence, salt and pepper.
Cook steak to the desired doneness, 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
Wipe out the skillet and heat the remaining tablespoon oil over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until tender and browned, 5 to 6 minutes. Stir in the vinegar. Remove from heat and stir in the cream. Fold in the arugula. Divide the arugula, steak, and mushrooms among plates and sprinkle with the scallions.
--Adapted from Real Simple magazine
Pastrami-style Salmon
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon coarsely ground black pepper
1/4 to 1/2 teaspoon ground allspice
1 (1 1/2-pound) center-cut salmon fillet or 4 individual filets/steaks
1/2 teaspoon olive oil
Cooking spray
Prepare grill.
Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes.
Place fish, skin side down, on a grill rack coated with cooking spray; grill 10 minutes or until fish flakes easily when tested with a fork.
Alternatively, roast on a broiler pan in a 400 degree oven for 10 minutes.
--Adapted from Cooking Light
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon coarsely ground black pepper
1/4 to 1/2 teaspoon ground allspice
1 (1 1/2-pound) center-cut salmon fillet or 4 individual filets/steaks
1/2 teaspoon olive oil
Cooking spray
Prepare grill.
Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes.
Place fish, skin side down, on a grill rack coated with cooking spray; grill 10 minutes or until fish flakes easily when tested with a fork.
Alternatively, roast on a broiler pan in a 400 degree oven for 10 minutes.
--Adapted from Cooking Light
Mozzarella and Basil with Marinara sauce
Great appetizer.
8 oz fresh mozzarella cheese, cubed
2 tablespoons chopped fresh basil leaves
2 cups marinara sauce
French baguette slices 1
Heat oven to 350°F. In shallow 2-quart casserole, place cheese cubes. Sprinkle with basil. Spoon marinara sauce around cheese.
Bake uncovered 8 to 10 minutes or until cheese is hot and bubbly. Serve with baguette slices.
Adapted from Betty Crocker Quick and Easy Cookbook
8 oz fresh mozzarella cheese, cubed
2 tablespoons chopped fresh basil leaves
2 cups marinara sauce
French baguette slices 1
Heat oven to 350°F. In shallow 2-quart casserole, place cheese cubes. Sprinkle with basil. Spoon marinara sauce around cheese.
Bake uncovered 8 to 10 minutes or until cheese is hot and bubbly. Serve with baguette slices.
Adapted from Betty Crocker Quick and Easy Cookbook
Mediterranean Stuffed Zucchini
1 tablespoon olive oil
1/2 pound Italian sausage links, casings removed
1/4 cup grated Asiago
2 tablespoons pine nuts
2 tablespoons chopped sun-dried tomatoes
2 chopped scallions
4 medium zucchini, halved lengthwise
Heat oven to 400° F.
Heat the oil in a skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 5 to 7 minutes.
In a medium bowl, combine the cooked sausage, Asiago, pine nuts, tomatoes, and scallions.
Using a teaspoon, hollow out the zucchini. Place on a rimmed baking sheet. Fill with the sausage mixture and roast until the zucchini is tender, 12 to 15 minutes.
--Adapted from Real Simple
1/2 pound Italian sausage links, casings removed
1/4 cup grated Asiago
2 tablespoons pine nuts
2 tablespoons chopped sun-dried tomatoes
2 chopped scallions
4 medium zucchini, halved lengthwise
Heat oven to 400° F.
Heat the oil in a skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 5 to 7 minutes.
In a medium bowl, combine the cooked sausage, Asiago, pine nuts, tomatoes, and scallions.
Using a teaspoon, hollow out the zucchini. Place on a rimmed baking sheet. Fill with the sausage mixture and roast until the zucchini is tender, 12 to 15 minutes.
--Adapted from Real Simple
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