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Rachael Ray 30 Minute Get Real Meals

Figure-Friendly Soba Dipping Noodles

Figure-Friendly Soba Dipping Noodles


Salt
1 pound buckwheat (soba) noodles or whole wheat spaghetti
2 tablespoons peanut oil (eyeball it)
2 cups shiitake mushrooms, stemmed and thinly Sliced (4 generous handfuls)
4 scallions, thinly sliced
4 teaspoons sesame seeds, toasted
2/3 cup tamari (dark soy sauce)
3 tablespoons honey
A few dashes hot pepper sauce
One 2-inch piece fresh ginger, peeled and thinly sliced
2 cloves garlic, thinly sliced

1. Bring a large pot of water to a boil, salt it, add the pasta and cook according to package directions. Drain and set aside.
2. While the pasta is working, in a large skillet, heat the oil over medium-high heat. Add the shiitakes and stir-fry until softened, 2 to 3 minutes; season with salt. Remove from the heat and stir in the scallions and sesame seeds. Set aside.
3. In a bowl, combine 2/3 cup warm water and the tamari, honey and hot sauce. Divide the sauce among 4 dipping bowls and add the ginger and garlic slices.
4. Toss the noodles with the shiitake mixture. To serve, pile one-quarter of the noodles on each of 4 large plates and place the dipping bowls alongside.
 
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Grilled Sorta-Caesar with Pancetta Shrimp and Pesto Penne

Grilled Sorta-Caesar with Pancetta Shrimp and Pesto Penne

8 jumbo shrimp, peeled and deveined (tails left on)
Juice of 1 lemon plus 2 teaspoons grated lemon peel
Salt and freshly ground pepper
8 sage leaves
8 slices pancetta
1 cup extra-virgin olive oil (EVOO), plus more for drizzling
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
3 cloves garlic,
2 whole and 1 smashed and grated
2 teaspoons anchovy paste
1 teaspoon Dijon mustard
3 to 4 dashes hot pepper sauce
1 pound penne pasta
1 cup packed fresh basil leaves
1/4 cup packed fresh mint leaves
1/4 cup chopped flat-leaf parsley (a couple of palmfuls)
1/4 cup packed fresh tarragon leaves
1/4 cup pine nuts, toasted
1/2 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls)
1 cup frozen peas, thawed
2 romaine lettuce hearts, halved
1/2 cup sliced almonds, toasted

1. Preheat an outdoor grill or a grill pan to medium-high. Toss the shrimp with half the lemon juice; season with salt and pepper. Place a sage leaf in the cavity where the shrimp were deveined, then wrap a slice of pancetta around the shrimp and secure with a toothpick. Drizzle with a touch of EVOO and set aside.
2. In a medium bowl, mix the vinegar, Worcestershire sauce, grated garlic, anchovy paste, mustard, hot sauce and remaining lemon juice. Pour in 1/2 cup EVOO in a slow stream, and whisk. Set aside.
3. Bring a large pot of water to a boil, salt it, add the penne and cook until al dente. Drain.
4. While the pasta is working, in a food processor, pulse the 2 whole garlic cloves, lemon peel, basil, mint, parsley, tarragon and pine nuts. Pour in the remaining 1/2 cup EVOO in a steady stream. Transfer the pesto to a serving dish and stir in the cheese; season to taste with salt and pepper. Add the peas and pasta and toss.
5. Grill the shrimp until pink, about 4 minutes on each side. Set aside. Grill the romaine, turning once, until charred, 2 to 3 minutes.
6. Serve half a romaine heart per person, alongside some shrimp and pasta. Top the romaine with the dressing and the almonds.
 
Pork Chops with Golden Apple Raisin Sauce and Broccoli Whole Wheat Mac 'n' Cheddar

Pork Chops with Golden Apple Raisin Sauce and Broccoli Whole Wheat Mac 'n' Cheddar

4 golden apples, cored and chopped
1 cup unfiltered apple cider
3 tablespoons brown sugar
One 1-ounce box golden raisins (a generous handful)
1 teaspoon cinnamon
Salt
1/2 pound whole wheat pasta shells or penne rigate
2 cups broccoli florets
2 tablespoons extra-virgin olive oil (EVOO)
Four 1 1/2-inch-thick center-cut pork loin chops (about 2 pounds)
Pepper
2 tablespoons butter
1 tablespoon flour
1 1/2 cups milk
1/2 pound extra-sharp white cheddar cheese, shredded
A few pinches grated or ground nutmeg
1/4 cup pure maple syrup
2 tablespoons spicy brown or grainy Dijon mustard

1. In a medium saucepan, cook the apples with the cider, brown sugar, raisins and cinnamon over medium-high heat until tender, about 15 minutes. Set aside.
2. Bring a medium pot of water to a boil, salt it, add the pasta and cook until al dente. During the last 2 minutes of cooking, add the broccoli to the pasta. Drain the pasta and broccoli and return to the pot.
3. While the pasta is working, in a large heavy skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Season the pork chops with salt and pepper, add to the skillet and cook until browned, 6 to 7 minutes on each side.
4. While the chops cook, in a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and season with salt and pepper. Simmer, stirring for 2 minutes. Stir the cheese into the sauce and season with the nutmeg. Pour the cheese sauce over the pasta and broccoli and stir to coat.
5. Stir the maple syrup and mustard into the skillet with the pork chops and cook for 1 minute, turning the pork to coat.
6. Top the pork chops with the reserved apple raisin sauce and serve the broccoli mac 'n' cheddar alongside.
 
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Shrimp with Tarragon and Tomato Sauce

Shrimp with Tarragon and Tomato Sauce


3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
2 carrots, finely chopped
2 ribs celery, finely chopped
3 shallots, thinly sliced
6 white mushrooms, chopped
2 pounds large shrimp, peeled and deveined
Salt and freshly ground pepper
1/2 cup dry white wine
One 15-ounce can tomato sauce
5 to 6 sprigs fresh tarragon, leaves chopped
1 loaf peasant bread, thickly sliced
2 cloves garlic—smashed, peeled and halved

1. Preheat the broiler. In a large, deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the carrots, celery, shallots and mushrooms and cook until tender, 7 to 8 minutes. Add the shrimp and cook, stirring a few times, until pink and almost firm, about 4 minutes; season with salt and pepper. Stir in the white wine, tomato sauce and tarragon and heat through for 1 to 2 minutes; remove from the heat.
2. Toast the bread slices under the broiler, rub with the garlic and drizzle with EVOO. Serve the shrimp and sauce in shallow bowls with hunks of the bread for mopping.
 
Poached Salmon with Parsley Couscous

Poached Salmon with Parsley Couscous

1 cup sour cream
One-third of a seedless cucumber, peeled and chopped
3 radishes, chopped
1 shallot, finely chopped
3 tablespoons capers
3 tablespoons chopped fresh dill, plus a few whole sprigs
2 teaspoons grated lemon peel
Salt and freshly ground pepper
1/4 cup chopped flat-leaf parsley, plus a few whole sprigs
2 bay leaves
2 cups white wine
Four 6-ounce salmon fillets
One 15-ounce can chicken broth
2 tablespoons butter
One 10-ounce box couscous (1 1/2 cups)
2 bunches watercress, stemmed and coarsely chopped (about 4 cups)
Juice of half a lemon
1 1/2 tablespoons extra-virgin olive oil (EVOO)

1. In a bowl, combine the sour cream with the cucumber, radishes, shallot, capers, chopped dill and lemon peel; season with salt and pepper. Refrigerate until ready to serve.
2. Using kitchen twine, tie together the dill sprigs, parsley sprigs and bay leaves. Place the bundle in a medium skillet. Pour in the wine and add the salmon, skin side down. Pour in enough cold water to come just to the top of the fish (but do not cover completely). Bring to a boil over high heat, then immediately reduce the heat and simmer until just cooked through, about 8 minutes. (Spoon hot liquid over the top of the salmon if it looks raw.) Using a large spatula, transfer the salmon to a plate and let stand for 10 minutes.
3. In a small saucepan, bring the chicken broth and butter to a simmer. Stir in the couscous and chopped parsley. Turn off the heat, cover and let stand for 5 minutes.
4. Dress the watercress with the lemon juice and olive oil; add salt and pepper to taste. Serve the salmon with lots of sour cream sauce, the couscous and the watercress salad.
 
Chicken à la Queen

Chicken à la Queen


8 puff pastry shells, such as Pepperidge Farm
2 tablespoons extra-virgin olive oil (EVOO)
4 ribs celery with leafy tops, chopped
3 carrots, chopped
1 large onion, chopped
1 bay leaf
Salt and freshly ground pepper
Half of a red bell pepper, seeded and chopped
2 tablespoons butter
2 tablespoons flour
One 32-ounce container (4 cups) chicken broth
2 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 cup heavy cream or half-and-half
1 small bunch (about 10 ounces) asparagus, trimmed and cut on a diagonal into 1-inch pieces
1 cup frozen green peas
3 tablespoons chopped fresh tarragon

1. Bake the pastry shells according to package directions.
2. While the pastry shells bake, in a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium to medium-high heat. Stir in the celery, carrots, onion and bay leaf, season with salt and pepper and cook, stirring frequently, for 5 minutes. Add the red bell pepper and cook for 2 minutes. Push the vegetables to the side of the pan, add the butter to the pan and melt. Whisk in the flour and cook for 1 minute. Whisk in the chicken broth, add the chicken and bring to a boil. Reduce the heat and simmer for 8 minutes. Stir in the cream and bring just to a boil, then stir in the asparagus, peas and tarragon and cook for 2 minutes. Season with salt and pepper to taste.
3. Place 2 hollow pastry shells in each bowl and fill with Chicken à la Queen. Cover with pastry shell tops.
 
Lamb Steaks with Four Peppers and Nutty Couscous

Lamb Steaks with Four Peppers and Nutty Couscous

Four 8-ounce boneless lamb leg steaks or beef sirloin steaks (1 inch thick) Salt and freshly ground pepper
1/4 cup extra-virgin olive oil (EVOO)
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 cubanelle pepper, seeded and thinly sliced
4 cloves garlic, finely chopped
1 1/2 cups chicken broth
2 tablespoons butter
2 pinches ground cinnamon
One 10-ounce box couscous (1 1/2 cups)
1/4 cup slivered almonds, toasted
8 to 10 Peppadew peppers, chopped
1/4 cup hot pickled yellow peppers, chopped
Fresh flat-leaf parsley, finely chopped (a generous handful)
Fresh mint, finely chopped (a generous handful), if using lamb leg steaks

1. Pat the steaks dry, season with salt and pepper on both sides and let stand for about 10 minutes.
2. In a medium skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat until very hot. Add the fresh peppers and garlic, season with salt and pepper and cook, tossing often, until the peppers begin to brown, about 10 minutes. Remove from the heat, cover and keep warm.
3. On a large nonstick griddle, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat until smoking hot. Add the steaks and cook for 3 to 4 minutes on each side for medium-rare and for 5 minutes on each side for medium. Let rest.
4. In a small saucepan, bring the chicken broth, butter and cinnamon to a boil. Add the couscous and cover the pan. Turn off the heat, let stand for 5 minutes, then fluff with a fork and stir in the nuts.
5. Add the Peppadew peppers and pickled yellow peppers to the sautéed peppers, warm briefly and mix in the parsley and mint. Serve the peppers on top of the steaks with the couscous alongside
 
Beet Risotto with Roasted Asparagus and Ricotta Salata

Beet Risotto with Roasted Asparagus and Ricotta Salata


6 cups vegetable or chicken broth
5 tablespoons extra-virgin olive oil (EVOO)
1 1/2 cups arborio rice
2 baseball-size red or golden beets, peeled and cut into 1/2-inch cubes
1 small yellow or red onion, chopped
2 to 3 cloves garlic, finely chopped
1/2 cup dry red wine if using red beets or dry white
wine if using golden beets
Salt and freshly ground pepper
1 pound asparagus, trimmed and cut on a diagonal nto 1-inch pieces
1/2 pound ricotta salata cheese, crumbled

1. Preheat the oven to 425°. In a medium pot, warm the broth over medium heat. In a large, deep skillet or a medium Dutch oven, heat 3 tablespoons EVOO, 3 turns of the pan, over medium to medium-high heat. Stir in the rice to coat with the oil, and toast for 2 minutes. Add the beets, onion and garlic and cook until softened, about 5 minutes. Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.
2. While the risotto is working, on a baking sheet, toss the asparagus with the remaining 2 tablespoons EVOO, season with salt and pepper and roast for 10 minutes.
3. Serve shallow bowls of beet risotto with the roasted asparagus and crumbled cheese on top.
 
Double Chicken Dumpling Stoup

Double Chicken Dumpling Stoup


2 tablespoons extra-virgin olive oil (EVOO)
4 ribs celery from the heart, chopped
2 onions, chopped
4 carrots, shredded (1 1/2 cups)
1 fresh bay leaf
Salt and freshly ground pepper
6 cups chicken broth
1 pound ground chicken
1 egg
1/2 cup Italian bread crumbs (a couple of generous handfuls)
1/2 cup freshly grated Parmigiano-Reggiano
(a couple of generous handfuls)
2 cloves garlic, finely chopped
Dash freshly grated nutmeg
One 1-pound package gnocchi
1 cup frozen peas
Flat-leaf parsley, finely chopped (a couple of generous handfuls)
Crusty bread, for dunking

1. In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.
2. Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.
 
Romano and Black Pepper Polenta with Mushroom Marsala

Romano and Black Pepper Polenta with Mushroom Marsala


5 tablespoons extra virgin olive oil (EVOO)
6 large portobello mushroom caps, thinly sliced
2 ounces dried porcini mushrooms
6 cups vegetable or chicken broth
2 cups instant or quick-cooking polenta
1 cup grated Pecorino Romano cheese (4 generous handfuls)
1 teaspoon coarsely ground pepper, plus more for seasoning
1/4 cup marsala wine (eyeball it)
Salt
Flat-leaf parsley, chopped (a generous handful)

1. In a large skillet, heat the EVOO, 5 turns of the pan, over medium-high heat. Add the portobello mushrooms and cook until tender, about 12 minutes. Set the skillet aside.
2. In a saucepan, simmer the dried porcinis in the vegetable broth until softened, about 10 minutes. Using a slotted spoon, transfer the porcinis to a cutting board. Chop and set aside. Pour the broth into a bowl, discarding any grit at the bottom of the pan; wipe out the pan. Return the broth to the pan, add the polenta and stir until thick, about 2 minutes. Stir in the cheese and pepper. Keep warm.
3. Add the marsala to the skillet with the portobellos; season with salt and pepper. Stir in the reserved chopped porcinis.
4. Ladle the polenta into bowls. Top with the mushrooms and parsley.
 
Seafood Newburg on Buttered Toast Points

Seafood Newburg on Buttered Toast Points

5 tablespoons butter
2 rounded tablespoons flour
2 cups milk
1 cup heavy cream
1/4 cup dry sherry (eyeball it)
1/4 teaspoon sweet paprika (eyeball it)
1/8 teaspoon freshly grated or ground nutmeg (eyeball it)
Salt and freshly ground pepper
12 scallops, muscle discarded, patted dry
12 jumbo shrimp, peeled and deveined
1/2 pound lump crab meat
1 teaspoon Old Bay or other seafood seasoning
1 tablespoon extra-virgin olive oil (EVOO)
8 slices white sandwich bread
20 blades fresh chives, cut into 1-inch pieces
1/4 cup slivered almonds, toasted

1. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and cream and heat through, about 10 minutes. Lower the heat and stir in the sherry, paprika and nutmeg; season with salt and pepper. Cook, stirring, until thick enough to coat the back of a spoon, about 15 minutes.
2. Preheat the broiler. Season the scallops, shrimp and crab with salt and pepper. Season the crab with the Old Bay. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over high heat. Add the scallops and cook, turning once, until browned on each side, 4 to 6 minutes; transfer to a plate. Add the shrimp to the skillet and cook for 3 minutes on each side. Add the crab for the last 3 minutes of cooking and heat through. Return the scallops to the pan, pour the sauce evenly over the seafood and remove from the heat.
3. Arrange the bread on a baking sheet and toast in the broiler on each side, then spread with the remaining 2 tablespoons butter. Halve each piece of toast to make triangles. Place 4 toast triangles on each of 4 dinner plates, spoon the seafood Newburg on top and sprinkle with the chives and almonds
 
Meatball Loaves with Tomato Gravy and Smashed Potatoes

Meatball Loaves with Tomato Gravy and Smashed Potatoes


4 large russet potatoes, peeled and cubed
Salt
1/2 pound each ground pork, veal and beef
1 1/2 cups freshly grated Pecorino Romano
cheese
1/2 to 3/4 cup Italian bread crumbs (a couple of generous handfuls)
1/3 cup plus a splash heavy cream
1 large egg, beaten
Flat-leaf parsley, chopped (a generous handful)
4 cloves garlic, finely chopped 1 tablespoon Worcestershire sauce (eyeball it) 1/4 teaspoon ground allspice (eyeball it)
Freshly ground pepper
1/4 cup extra-virgin olive oil (EVOO)
1 carrot, finely chopped
1 onion, finely chopped
1 bay leaf
2 tablespoons chopped fresh rosemary
3 tablespoons tomato paste
2 1/2 cups beef broth

1. Preheat the oven to 425°. Place the potatoes in a pot, cover with cold water and cover the pot with a lid. Bring to a boil, then salt the water and cook the potatoes until tender, 12 to 15 minutes. Drain the potatoes and add them back to the pot.
2. While the potatoes are working, in a large bowl, combine the ground meats with 1/2 cup cheese, 1/2 cup bread crumbs, a splash of cream, the egg, parsley, half of the chopped garlic, the Worcestershire sauce and allspice; season with salt and pepper. Drizzle 1 tablespoon EVOO onto a baking sheet, form the meat mixture into 4 loaves about 1 to 1 1/2 inches thick and place on the baking sheet. Drizzle with 1 tablespoon EVOO. Bake the loaves for 20 minutes.
3. While the meatloaves bake, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the remaining garlic, the carrot, onion and bay leaf and cook until tender, 7 to 8 minutes; season with salt and pepper and the rosemary. Stir in the tomato paste and cook for 1 minute. Whisk in the broth and simmer until thickened. Discard the bay leaf.
4. Add the remaining 1/3 cup cream and 1 cup cheese to the potatoes and season with 1 teaspoon salt; smash to desired consistency. Divide the potatoes among 4 plates and make a small well in the center. Remove the meatloaves from the oven, turn in their sauce and set alongside the potatoes. Spoon extra sauce into the wells and over the meatloaves.
 
Grilled Chicken and Eggplant Stacks with Fire-Roasted Tomato Sauce

Grilled Chicken and Eggplant Stacks with Fire-Roasted Tomato Sauce

1 tablespoon balsamic vinegar (eyeball it)
1/2 cup extra-virgin olive oil (EVOO)
8 chicken breast cutlets
Leaves from 2 sprigs rosemary, finely chopped
Salt and freshly ground black pepper
1 eggplant, peeled and cut into
8 slices
4 cloves garlic, finely chopped
1 red onion, chopped
1/4 teaspoon crushed red pepper
One 28-ounce can fire-roasted crushed tomatoes
1 pound smoked mozzarella, sliced into 8 pieces
8 basil leaves, torn

1. Preheat a grill pan or countertop grill to high. Place a baking sheet in the oven and preheat to 250°. Combine the vinegar and 2 tablespoons EVOO on a plate and coat the chicken with it. Sprinkle with the rosemary, season with salt and pepper and set aside.
2. Pour 1/4 cup EVOO into a small dish. Using a pastry brush, paint the eggplant slices on both sides with the oil; season with salt and pepper.
3. Grill the chicken for 2 to 3 minutes on each side, then place in the oven to keep warm. Grill the eggplant until tender, about 10 minutes. Add to the chicken.
4. While the chicken and eggplant cook, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the garlic, onion and crushed red pepper; cook until the onion is tender, 6 to 7 minutes. Add the tomatoes and heat through; season with salt and pepper.
5. Preheat the broiler to high. Remove the chicken and eggplant from the oven. Assemble the 4 stacks on the baking sheet by layering a chicken cutlet, a slice of eggplant, a little sauce and a slice of smoked mozzarella, a second chicken cutlet, another eggplant slice, more sauce and another slice of mozzarella. Broil the stacks until the top layer of mozzarella melts. Sprinkle the basil on top and serve the remaining sauce on the side.
 
Cheesy Triple-Mushroom and Bread Gnocchi Bake

Cheesy Triple-Mushroom and Bread Gnocchi Bake


7 tablespoons extra-virgin olive oil (EVOO)
4 tablespoons butter, cut into small pieces
1 loaf semolina bread, cut into 1/2-inch cubes (about 6 cups)
2 large cloves garlic - smashed, peeled and cut in half
2 pounds assorted portobello, shiitake and white mushrooms, stemmed and sliced
Flat-leaf parsley, finely chopped (a generous handful)
Leaves from 3 to 4 sprigs thyme
Salt and freshly ground pepper
2 tablespoons flour
2 cups milk
1/2 cup freshly grated Parmigiano Reggiano cheese (a couple of generous handfuls)
1/8 teaspoon freshly grated nutmeg
1/2 cup Marsala wine
1/2 pound fresh spinach, chopped
2 cups shredded provolone cheese (about 6 ounces)

1. In a large, deep skillet, heat 4 tablespoons EVOO, 4 turns of the pan, and half the butter over medium heat. Add the bread and garlic and lightly toast the bread, 7 to 8 minutes. Transfer the bread and garlic to a 9-by-13-inch casserole. Add the remaining 3 tablespoons EVOO, 3 turns of the pan, to the skillet; stir in the mushrooms, parsley and thyme and cook until tender, 7 to 8 minutes. Season with salt and pepper.
2. Melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and cook, whisking, until thickened, about 5 minutes. Stir in the Parmigiano Reggiano and season with salt and pepper and the nutmeg. Keep warm.
3. Preheat the broiler to high. Stir the wine into the mushrooms for 1 minute. Add the spinach and wilt. Spoon the vegetable mixture into the casserole. Pour the white sauce on top; cover with the provolone. Broil until bubbly, 2 to 3 minutes.
 
Tuna Puttanesca and Penne

Tuna Puttanesca and Penne

Salt
1 pound penne
1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
Two 6-ounce cans olive oil–packed tuna, lightly drained
4 garlic cloves, chopped
1 teaspoon crushed red pepper flakes
3 tablespoons capers, drained and chopped
Calamata olives, pitted and chopped (a handful)
One 28-ounce can diced Italian tomatoes
Flat-leaf parsley, coarsely chopped (a generous handful)

1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
2. While the pasta is working, heat a deep skillet over medium heat with the EVOO, 1 turn of the pan. Add the tuna, flaking it with a wooden spoon. Add the garlic and red pepper flakes and cook for 3 to 4 minutes. Stir in the capers and olives and heat until warmed through, 1 minute. Stir in the tomatoes and parsley, lower the heat a little and simmer for 5 minutes.
3. Add a ladle of the pasta cooking liquid to the sauce. Drain the pasta, add it to the sauce and toss.
 
Out-of-the-Park Burritos: L.A. Burrito

Out-of-the-Park Burritos: L.A. Burrito

1 tablespoon extra-virgin olive oil (EVOO)
4 large beef or pork franks
4 large flour tortillas
One 15-ounce can black beans
2 teaspoons hot pepper sauce
1 teaspoon cumin
1/2 cup shredded monterey jack cheese
1/2 cup salsa verde
Juice of 1 lime
Salt
1 avocado, chopped

1. In a large skillet, heat a bit of water and the EVOO , 1 turn of the pan, over medium-high heat. Add the franks; cook until the skin is crisp.
2. In the same skillet, char the tortillas.
3. In a bowl, combine the black beans, hot sauce and cumin. On each tortilla, layer some seasoned black beans, monterey jack cheese, salsa verde, lime juice and salt. Top with some avocado and a frank. Wrap up burrito-style.
 
Spring Fish in Parchment

Spring Fish in Parchment

1/2 pint grape tomatoes
1/2 pound green beans, halved
1/4 cup extra-virgin olive oil (EVOO)
Salt and pepper
2 small zucchini, thinly sliced on an angle
2 small carrots, shredded
1 red onion, quartered and thinly sliced crosswise
2 cloves garlic, grated or finely chopped
2 teaspoons herbes de Provence
1 large lemon, cut into 8 slices
Four 6- to 8-ounce pieces sea bass
1/2 cup white vermouth or dry white wine
4 teaspoons black or green olive tapenade or chopped olives

1. Preheat the oven to 425°. On a baking sheet, toss the tomatoes and green beans with 2 tablespoons EVOO; season with salt and pepper. Roast until the tomatoes burst and the beans are tender, 10 minutes.
2. Cut 4 pieces of parchment paper the size of a baking sheet. In a large bowl, combine the zucchini, carrots, onion, garlic and herbes de Provence. Season with salt and pepper and toss to combine. Divide the seasoned vegetables among the pieces of parchment; top each with 2 lemon slices, the tomatoes and green beans and a piece of fish. Douse with the vermouth, drizzle with the remaining 2 tablespoons EVOO and season with salt and pepper. Dot the fish with the tapenade. To seal, fold over the long sides of the parchment together twice, then roll in the short sides to form a pouch.
3. Roast until the fish is just opaque, about 12 minutes.
 
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