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Home > pages > copied-recipes > 2012
pages/copied-recipes/2012
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Spicy Hominy (from Dutch Oven Net) -- Original Post
Ingredients:
Directions:
Mince the onion and garlic. Remove the stems and seeds from the chili peppers and dice them. Heat olive oil in a 10" Dutch oven then add in the onion and cook, stirring occasionally until onion is translucent. While cooking onion, drain and rinse the hominy. Stir the chili peppers, garlic and cumin into the onions. Add in the hominy, salt and pepper and cook until the hominy is heated through. Add in the sour cream and 3/4 of the shredded cheddar cheese and mix well. Sprinkle the rest of the cheese on top of the mixture, cover the Dutch oven and bake at 350 degrees for 20 minutes or until the sauce is bubbling and the cheese is melted.
Use 20 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 13 lit briquettes on top and 7 underneath your Dutch oven. You may need more coals in windy or cold weather.Remove from heat and let it set up for 10 minutes then serve.
Original Wordpress ID and Date: 8302, 2014-08-03_134823
Baked Chicken Thighs [The Kitchn] -- back to top
Baked Chicken Thighs (from The Kitchn) -- Original Post
Ingredients
Equipment
Instructions
1. Buy boneless skinless chicken thighs. I mention this as one of the steps here because I think it's always worth talking about where you get your meat. And I certainly don't mean to be didactic I think meat is something most of us are conscious of, and we all try to get the best stuff we can. My point is really to say that chicken thighs are one of the cheapest, easiest things to buy organic or pasture-raised. Even at a high-end butcher counter, these only cost me $4/pound, for instance.
2. Heat the oven to 425°F. Put the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I'm not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.
3. Make a baking sauce (optional). If you want to add a little more punch to the chicken, you can make a quick sauce of nearly any oil, acid, and spices. Here, for instance, I combined a couple tablespoons olive oil and about 1 tablespoon balsamic vinegar with 1 teaspoon brown sugar, 1 tablespoon Dijon mustard, 4 garlic cloves, and a dash of red pepper flakes. I often make Asian-inspired sauces with sesame oil, rice vinegar, and lots of chili garlic sauce. You can also pour pre-made salad dressing over the chicken.
4. Toss the chicken with the baking sauce. Coat the chicken with the sauce.
5. Spread the chicken in the baking dish. No need to grease the dish. Just lay the chicken inside.
6. Bake for 20 minutes or until the chicken has an internal temperature of 165°F. Boneless skinless thighs cook quickly. Check after 20 minutes, and if they are not quite up to temperature, put back in the oven and continue cooking and checking the temperature in 5-minute increments.
7. Remove the chicken from the oven and rest the meat, covered, for 10 minutes. Cover the baking dish with foil and let the chicken rest. This will help it be more tender. Eat and enjoy!
Barbacoa Beef [Slow Cooker] -- back to top
Barbacoa Beef [Slow Cooker] (from TheKitchn) -- Original Post
Makes enough meat to stuff 30 tacos
Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker (if you have a food processor, pulse till combined first before adding). Place the brisket on top of this mixture. (I like to cut my brisket in two pieces so it fits better in the slow cooker.) Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on.
Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 6 to 8 hours.
I like to make mine before bed and then let it sit on WARM overnight. This allows the meat to cook fully and then come to a point where it can be shredded easily and will essentially fall apart when pulled with a fork. If you don't have overnight to accomplish this, another hour of cooking on HIGH will get the job done. The meat will not be as tender, but will still be tasty.
Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired. If you plan on frying it again before use, the small fat bits are extra tasty and should be kept! Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.
To keep it warm for guests you can return it to your slow cooker after you have removed the remaining liquid. That liquid is extra tasty and can be frozen into ice cube-sized portions to be used in other dishes later, if you so desire. Serve with fresh tortillas, onion, cilantro, and salsa.
Note: This recipe makes roughly 30 tacos, give or take. You can make two recipes back to back in your slow cooker for the initial 4 hour cooking time (or two slow cookers at the same time) and then add the meat to the same slow cooker to sit overnight since the meat will have reduced in size. This will allow 60 tacos of meat to be finished up at the same time.
Original Wordpress ID and Date: 8323, 2014-08-03_140031
Broiled Zucchini with Yogurt-Dill Sauce -- back to top
Broiled Zucchini with Yogurt-Dill Sauce (from The Kitchn) -- Original Post
Preheat broiler. If using the main compartment of the oven (as opposed to a separate broiler compartment below), place a rack about 5 inches from the broiler element.
In a small bowl, whisk together the yogurt, dill, garlic, and lemon juice. If necessary, thin with water to a pourable consistency. Season to taste with salt and pepper. Set aside.
Trim ends off zucchini. Cut in half crosswise, then cut each half lengthwise into 4-6 spears. Toss with olive oil, salt, and pepper.
Place zucchini in an oven-proof skillet or pan and broil, flipping occasionally, until slightly charred and tender but not mushy, about 10 minutes. Remove from broiler.
Serve zucchini warm or chilled with yogurt-dill sauce.
Original Wordpress ID and Date: 8319, 2014-08-03_135619
Brussels Sprouts Hash with Fried Sage and Soft Cooked Eggs -- back to top
Brussels Sprouts Hash with Fried Sage and Soft Cooked Eggs (from Serious Eats) -- Original Post
Ingredients
Heat olive oil in a 10-inch skillet over medium-high heat until shimmering. Add sage leaves and cook, stirring occasionally, until leaves are crisp, about 1 minute. Transfer to a paper towel-lined plate and season with salt and pepper.
Return skillet to medium-high heat and add brussels sprouts and shallots. Break two sage leaves up and stir into pan. Season with salt and pepper. Cook, stirring occasionally, until brussels sprouts are spottily charred, about 5 minutes.
Make two wells in the sprouts and break an egg into each. Season eggs with salt and pepper. Reduce heat to low. Cover pan and cook until eggs are barely set, about 2 minutes. Sprinkle with grated cheese and remaining sage leaves. Serve immediately straight out of the pan.
Original Wordpress ID and Date: 8260, 2014-08-03_132412
Cauliflower 'Couscous' with Goat Cheese -- back to top
Cauliflower 'Couscous' with Goat Cheese (from The Stone Soup) -- Original Post
serves 3-4
Cauliflower has to be one of the most underrated vegetables. Like its cousin broccoli, it's chocked full of nutrients. But the lack of green colour means it doesn't feel as 'healthy' as other greens. This can be a benefit though if you're looking for a 'stealth' veggie.
1. Soften onion with a little oil in a large frying pan over a medium heat. Stirring occasionally it will take between 5-10 minutes.
2. Grate cauliflower using your food processor. Or just whizz the cauli until very finely chopped.
3. When the onion is soft add cauli and coriander to the pan. Continue to cook, stirring occasionally until cauli is soft and starting to brown about 5 minutes.
4. Season. Serve cauli topped with coriander and crumbled goats cheese.
Original Wordpress ID and Date: 8276, 2014-08-03_133405
Chicken Enchilada Soup [Crock Pot] -- back to top
Crock Pot Chicken Enchilada Soup (from Gina's Skinny Taste) -- Original Post
Servings: 6 Serving Size: 1 1/2 cups + cheese Old Points: 5 pts Points+: 7 pts
Calories: 260.9 Fat: 6.6 g Protein: 25.4 g Carb: 29.9 g Fiber: 6.7 g Sugar: 4.1 g
Sodium: 572 mg (without salt)
(JW note: Ours will be less since we halved the chicken. We had a lot leftover too)
Ingredients:
Directions:
Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!
Original Wordpress ID and Date: 8350, 2014-08-03_141325
Gambas al Ajillo (Spicy Shrimp and Garlic) -- back to top
Gambas al Ajillo (Spicy Shrimp and Garlic) (from Burnt Limpia) --Original Post
Makes 2-4 appetizer servings
Heat the oil in a large sauté pan over medium-high heat. Add the garlic, chile flakes, and chile to the pan and cook until garlic just begins to brown, about 30 seconds.
Add the shrimp and paprika to the pan and toss to coat. Cook the shrimp until they turn pink and are just cooked through--about 3 minutes. Add the lemon juice, then season with salt and pepper. Remove shrimp from heat and garnish with chopped parsley. Serve immediately.
Original Wordpress ID and Date: 8251, 2014-08-03_131732
Grilled Scallops with Mint Pesto and Balsamic Syrup -- back to top
Grilled Scallops with Mint Pesto and Balsamic Syrup (from Serious Eats) -- Original Post
Ingredients
Procedures
In a small skillet over medium heat, toast the almonds until golden. Combine almonds, parsley, mint, and garlic in a small food processor or blender and pulse until uniformly chopped. Add 1/2 cup of the olive oil in a slow stream until a pesto is formed. Transfer to a bowl and stir in the cheese, then season with salt and pepper.
Transfer 2 tablespoons of the mint pesto to a bowl with the scallops (reserve the rest for another use). Coat the scallops well with the marinade and refrigerate for at least 30 minutes.
In the meantime, bring balsamic vinegar to boil in a small saucepan over medium heat. Continue cooking over medium heat until the volume of the vinegar has reduced significantly and it begins to look syrupy. Remove from the heat and reserve.
Prepare a grill or heat a heavy, ridged grill pan over medium high heat. If using a grill, thread scallops onto skewers. Grill scallops 3-4 minutes per side, until just translucent in the middle. Serve with reduced balsamic syrup drizzled over the top.
Original Wordpress ID and Date: 8287, 2014-08-03_133825
These are local, copied version of recipes. They are here for my own reference should the source website ever change the link or page.
These are password protected since they are not supposed to be pubic.
U: guest
P: Password is the name of my dog, all lower case.
Instant Chocolate Mousse (Chocolate Chantilly) -- back to top
Instant Chocolate Mousse (Chocolate Chantilly) from (Cafefernando) -- Original Post
Recipe by Herve This & Heston Blumenthal
4 servings
Method
Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
Put chocolate and water (also sugar and/or liquor if you're using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
Divide into four serving cups and serve immediately.
Original Wordpress ID and Date: 8167, 2014-08-02_110536
Lighter Lasagna Soup -- back to top
Lighter Lasagna Soup (from The Deen Brothers) -- Original Post
2016-05-18 Update: Moved to its own page
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 10 minutes.
Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the bread sticks, if using. (whole-wheat lasagna noodles take a little longer to cook.
2016-05-18 Update: Moved to its own page
Original Wordpress ID and Date: 8355, 2014-08-03_141539
Magic Dust (from Serious Eats) -- Original Post
Combine the spices for magic dust in a sealable container and shake to combine and distribute.
Original Wordpress ID and Date: 8311, 2014-08-03_135132
Meatloaf ["Super Healthy"] -- back to top
Meatloaf ["Super Healthy"] (from A Small Snippet) -- Original Post
Mix all ingredients. Shape into load and place in greased loaf pan. Drizzle with ketchup. Make at 350 for an hour. Let sit for 5 minutes
Original Wordpress ID and Date: 8315, 2014-08-03_135453
Mediterranean Chicken Stew with Cinnamon Couscous -- back to top
Mediterranean Chicken Stew with Cinnamon Couscous (from The Kitchn) -- Original Post
serves 4
for chicken stew
for cinnamon couscous
Heat olive oil in a heavy bottomed pot or dutch oven over medium heat. Add onion and cook until softened, about 5-8 minutes. Add garlic and oregano, cook for one minute while stirring. Pour in crushed tomatoes, chickpeas, chicken broth, bay leaves, and pepper. Bring to a boil and cook 5 minutes. Add chicken, lower heat and simmer, uncovered, for 10 minutes.
For couscous, heat chicken broth, oil, and salt until boiling. Add couscous and raisins, stir, remove from heat and cover. Let rest until all liquid has been absorbed, about 5 minutes. Fluff couscous with a fork, add cinnamon and orange juice. Use fork to mix until combined. Set aside.
Remove stew from heat. Add olives and lemon juice. Serve hot over couscous.
Notes:
Remove chicken meat from bones while the chicken is still warm and you won't need a knife -- the meat comes off easily using just your fingers.
Add other dried fruits to the couscous like chopped dried apricot, currents, and finish with sliced toasted almonds.
Original Wordpress ID and Date: 8338, 2014-08-03_140604
Two Ingredient Oatmeal Cookies (from The Burlap Bag) --Original Post
Ingredients:
Mix those two together. Old bananas are amazing for this, but you can use fresh ones too. Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies won't hold together very well. The ones in these photos have a handful of chocolate chips, a teaspoon or two or cinnamon, and 1/4ish a cup of crushed walnuts. We cook them at 350 degrees for 15 minutes on a GREASED cookie sheet
Original Wordpress ID and Date: 8236, 2014-08-02_173245
Oven Dried Zucchini -- back to top
Oven Dried Zucchini (from The Tasty Bits) -- Original Post
Line a few sheet pans with Parchment paper (not waxed paper)
Preheat oven to 250 Degrees F.
Line parchment with Zucchini coins, and lightly (very very lightly) brush or mist One side of the vegetables with Olive oil. Sprinkle lightly with salt and fresh ground pepper.
Place sheet pan in the oven for approximately, 30-45 minutes, then rotate the pan, and continue to dry for an additional 30-45 minutes, until your zucchini is crisp. Taste, and adjust your seasonings.
Note: your oven my cook these faster or they may take longer.. It's okay to pull the ones that dry more quickly, out before the rest are done. The chips do not store very well. ( But then we keep eating them all straight out of the oven, so you may have to let me know if they CAN be stored.)
Original Wordpress ID and Date: 8179, 2014-08-02_111240
Pasta Shells With Chickpeas And Arugula -- back to top
Pasta Shells With Chickpeas And Arugula (from Serious Eats) -- Original Post
serves 3 to 4, active time 30 minutes, total time 1 hour
Procedures
In a large bowl, whisk together the vinegar, garlic, salt, a few cracks of black pepper, thyme, oregano, and olive oil. Add the chickpeas and the mozzarella. Toss well. Cover the bowl with plastic wrap and set aside at room temperature for at least 30 minutes.
Bring a large pot of water to a boil. Add a tablespoon of salt and the pasta. Cook according to the directions on the packaging until al dente. When done, drain in a colander.
Toss the pasta in the large bowl with the mozzarella and chickpeas. Add a handful of the arugula a sprinkling of parmesan and stir. Continue this process until all of the arugula and most of the parmesan has been added. The arugula will wilt slightly due to the warm pasta. Season to taste with more salt and pepper, if needed. Divide the pasta between four large bowls, and sprinkle with the remaining grated Parmesan. This pasta is great warm, but also works at room temperature.
Original Wordpress ID and Date: 8327, 2014-08-03_140141
Pasta with Squid and White Beans -- back to top
Pasta with Squid and White Beans (from Serious Eats) -- Original Post
Procedures
Bring a large pot of salted water to boil. Cook the pasta until al dente. Drain, reserving some pasta cooking water.
When the pasta is about halfway done cooking, heat oil in a 12-inch stainless steel skillet over high heat until smoking. Carefully add squid. Season generously with salt and pepper and cook for 30 seconds, then add the garlic, red pepper flakes, and marjoram and stir well. Cook until squid is just cooked through but not rubbery and aromatics are fragrant, 30 seconds to 1 minute. Add white beans and remove from heat.
Add the cooked pasta to the skillet and toss to combine. Season to taste with salt, add the lemon juice, then add some pasta cooking water as needed to moisten the dish. Serve immediately.
Original Wordpress ID and Date: 8744, 2014-08-28_102449
Peanut Noodles, Cabbage, And Chicken Salad -- back to top
Peanut Noodles, Cabbage, And Chicken Salad (from Serious Eats) -- Original Post
Procedures
Bring a large saucepan of salted water to boil. Add the chicken breasts to the pot, bring to a simmer, and cook for 6 minutes. Cover, turn off the heat, and allow to slowly poach until the chicken is cooked through, about 15 minutes more. Remove, allow to cool, and thinly slice.
In the meantime, combine the peanut butter, soy sauce, rice vinegar, ginger, garlic, chile sauce and half the sesame oil in a blender or small food processor. Blend (or process) until smooth. If needed, add up to 1/2 cup water to achieve a loose texture for coating noodles.
In a large bowl, toss together the cabbage, radishes, most of the cilantro, the grapeseed oil, lime juice and the remaining sesame oil. Season to taste with salt.
Cook the noodles in abundant water until just al dente, then drain and rinse to remove excess starch. Dress with the peanut sauce and arrange in 4 shallow bowls.
Top the noodles with the cabbage salad, the remaining cilantro, the scallions, and the sliced chicken. Serve with more lime wedges if desired.
Original Wordpress ID and Date: 8330, 2014-08-03_140313
Pizza Puffs (from Cooking With My Kid) -- Original Post
Prep Time: 15 mins Cooking Time: 25 mins
Ingredients
2. Blanche the broccoli and chop small, set aside.
3. Chop olives and set aside.
4. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.
5. Stir in the mozzarella, broccoli and olives and let stand for 10 mins.
6. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
7. Meanwhile, microwave the marinara sauce until warmed through, then serve with the pizza puffs.
Original Wordpress ID and Date: 8363, 2014-08-03_142118
Pozole (From The HomeSick Texan) -- Original Post
In far West Texas, posole is a hearty soup that’s served to celebrate the New Year. The eponymous ingredient of this dish is posole, which is a puffed corn kernel that’s been treated with the mineral lime. Posole, which in English is known as hominy, has a soft, chewy texture with a toasted corn flavor that is very similar to a corn tortilla. As such, posole goes well with chiles, both red and green. I like to make my posole into a green stew, as I find the combination of roasted poblano, serrano chiles, cilantro, parsley, and spinach bright and lively.
Original Wordpress ID and Date: 8175, 2014-08-02_111113
Ratatouille Tacos -- back to top
Ratatouille Tacos (from Serious Eats) -- Original Post
Ingredients
Procedures
Combine tomatoes and chipotle in a blender and process until smooth. Season to taste with salt and pepper.
Heat 1/2 tablespoon oil in a large cast iron skillet over high heat until smoking. Add the zucchini and shake to form a single later. Season with salt. Cook without moving until well browned on the bottom, about two minutes. Flip the pieces and cook until browned on second side, another two minutes. Transfer the zucchini to a large bowl and set aside. Add another 1/2 tablespoon oil to skillet, heat until smoking, and cook eggplant in the same manner. Add to bowl with zucchini.
Add remaining tablespoon oil and heat until smoking. Add onion and bell pepper, season with salt, and cook, stirring often, until pieces are browned but not too soft, about 2 minutes. Add garlic, stir well, and cook until very fragrant, 15 to 20 seconds. Add blended tomato sauce. Stir occasionally, and cook until it has thickened slightly, but still has some liquid. Add zucchini and eggplant. Stir well, and cook until all the vegetables are fully softened, three to five minutes longer, reducing heat if tomato sauce threatens to burn. Season with more salt and pepper as necessary.
Serve immediately with tortillas, cheese, and lime.
Original Wordpress ID and Date: 8307, 2014-08-03_135018
Roasted Broccoli & Cheddar Soup -- back to top
Roasted Broccoli & Cheddar Soup (from The Kitchn) -- Original Post
Serves 4-6
Preheat the oven to 425°F. Thinly slice the white and light green portion of the leek. Heat 1 tablespoon of oil in a large pot over medium heat and add the sliced leek. Cook, stirring occasionally, until the leek is soft. While the leek cooks, peel and chop the potato into 1-inch chunks. Add the stock and potato to the pot and bring the mixture to a boil.
While the stock is coming to a boil, chop the broccoli into florets and spread onto two sheet pans. If the excess broccoli stalks are tender and tasty, they can be peeled and added to the pans. Drizzle the remaining tablespoon of oil over the broccoli, sprinkle with a little salt and put the pans in the oven. Roast for 5 minutes. Stir the broccoli and return to the oven for 5 more minutes.
Once the stock is boiling, add the broccoli and bring to boil again. Simmer until both the potatoes and broccoli pieces are tender when pierced with a fork, about 5 minutes. Remove from the heat. Puree soup with an immersion blender or in batches with a regular blender. Add the cheese and stir until it has melted and incorporated into the soup. Taste soup and adjust the seasoning. If you are not serving the soup with crème fraîche or yogurt, add a squeeze of lemon. Serve topped with a small dollop of crème fraîche or yogurt, or a grind of fresh pepper.
Original Wordpress ID and Date: 8254, 2014-08-03_131834
Seared Sea Scallops with Broccoli Rabe and White Beans -- back to top
Seared Sea Scallops with Broccoli Rabe and White Beans (from Whole Foods) -- Original Post
Ingredients:
Rinse the broccoli rabe well and leave water clinging to the leaves. Set aside.
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until it turns golden, 2 to 3 minutes. Stir in crushed red pepper, then immediately stir in broccoli rabe and 1/4 teaspoon salt. Cover the pan, lower the heat to medium-low, and cook, stirring frequently, until broccoli rabe is tender, 8 to 10 minutes; add water a tablespoon at a time if the pan becomes dry. Stir in beans and cook until heated through, about 2 minutes more.
Transfer broccoli rabe and beans to a plate and cover to keep warm. Wipe out the skillet, place it over high heat and add remaining 2 teaspoons oil. Season scallops with remaining 1/4 teaspoon salt. Cook scallops until just browned, about 2 minutes per side. Squeeze lemon juice over scallops, remove them from the skillet and serve over the broccoli rabe and beans.
Original Wordpress ID and Date: 8284, 2014-08-03_133701
Shakshuka with Fennel and Feta -- back to top
Shakshuka with Fennel and Feta (from A Sweet Spoonful) -- Original Post
In a large skillet, heat the oil. Add the onion and fennel and cook over moderately high heat, stirring, until softened, 3 minutes. Add both chiles and the bell pepper and season with salt. Cook over medium heat, stirring until softened, about 8 minutes. Add the garlic, red chili flakes and paprika and cook until fragrant, 1 minute. Add the tomatoes and their juice and simmer over low heat until the sauce is thickened, 8-10 minutes.
Make 5 little divots in the sauce for the eggs to crack right into. Crack the eggs into the sauce and cover the skillet. Cook over low heat until the whites are firm and the yolks are runny, 6-8 minutes.
To serve: Spoon the sauce and eggs into a bowl and top with parsley and feta. Serve hot with warm crusty bread.
Original Wordpress ID and Date: 8280, 2014-08-03_133551
Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes -- back to top
Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes (from Serious Eats) -- Original Post
Preheat an oven to 375°F.
Place the squash cut-side down in a baking dish, and add enough water in the pan to come 1/2 an inch up its sides. Cover with aluminum foil and bake for 45 minutes, then turn over and cook, covered, until the the squash is very tender, an additional 15 minutes.
Cool the squash slightly, remove the seeds with a spoon, then use a fork to gently pull the strands away from the peel. Toss with the butter while still warm, and season to taste with salt and pepper.
While the squash is cooking, heat the reserved tomato oil in a large (12-inch) skillet over medium heat until shimmering. Add the sausage and cook until browned, breaking up as you go, about 8 minutes. Remove the meat to a bowl with a slotted spoon, leaving the fat behind in the pan.
Add the garlic and kale to the skillet and cook, stirring often, until the garlic is very fragrant and the kale begins to soften, 2-3 minutes. Add the sun-dried tomatoes, chicken broth, and vermouth. Bring to a boil and cook until the kale is very tender and the liquid is nearly all reduced.
Return the sausage to the skillet and add the Parmesan and basil. Toss well to combine and season to taste with salt and pepper. Serve with the warm spaghetti squash and top with the mozzarella.
Original Wordpress ID and Date: 8265, 2014-08-03_132604
Sweet and Sour Meatballs -- back to top
Sweet and Sour Meatballs (from Food.com) -- Original Post
For the meatballs
For the sauce
Directions
For meatballs: Mix all ingredients (minus oil) together. Form into balls. Fry in oil until golden then place on paper towel to drain. Set aside
For Sauce: In medium saucepan, fry onion in oil until tender. Add all other sauce ingredients and simmer 20 minutes. Add meatballs and cook 1 hour on medium. Serve and Enjoy!
*You can also place browned meatballs and sauce mix into crock pot.
Original Wordpress ID and Date: 8334, 2014-08-03_140438
Tequila Lime Roasted Artichokes -- back to top
Tequila Lime Roasted Artichokes (from Family spice:recipe,post) -- Original Post
Ingredients:
Instructions:
1/8 tsp black pepper, ground
8. Remove artichokes from the oven and season with:
1/4 tsp salt
1/8 tsp black pepper, ground
9. Place artichokes on a serving plate and drizzle with:
1 TBS tequila , (optional)
10. Serve artichokes warm or at room temperature with dipping sauce.
Original Wordpress ID and Date: 8291, 2014-08-03_134006
Thai Red Curry Noodle Soup with Chicken [20-Minute] -- back to top
20-Minute Thai Red Curry Noodle Soup with Chicken (from Serious Eats) -- Original Post
Ingredients
Set a large stock pot of salted water over high heat and bring to a boil. Meanwhile, heat oil in a large saucepan over medium-high heat until shimmering. Add curry paste and cook, pressing it into the bottom of the pan with a wooden spoon until fragrant and sizzling, about 1 minute. Whisk in chicken broth, fish sauce, sugar, and lime juice. Add chicken breast halves.
Allow mixture to come to a simmer and cook until chicken is cooked through, about 10 minutes. Transfer chicken to a bowl and, wearing gloves or working under cold running water, tear chicken into bite-sized strips.
Cook noodles in boiling water according to package instructions.
To serve, divide noodles and chicken between four large bowls. Season broth to taste with more lime juice, fish sauce, sugar, and salt as desired, then pour over chicken and noodles. Divide herbs and scallions between bowl, and serve immediately with extra lime wedges.
Original Wordpress ID and Date: 8272, 2014-08-03_133210
Tuna Noodle Casserole -- back to top
Tuna Noodle Casserole (from Campbells) -- Original Post
Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.
Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
Bake for 5 minutes or until the bread crumb mixture is golden brown.
Original Wordpress ID and Date: 8370, 2014-08-03_142421
Vegetable Parmesan Quinoa Patties -- back to top
Vegetable Parmesan Quinoa Patties (from Eat Well Meal Plans) -- Original Post
Combine all ingredients except oil. Heat 1 tablespoon of the oil in a large pan. Reserve the remaining oil to divide between 2 additional batches of patties.
Pack a 1/4 cup measure with the quinoa mixture. Carefully scoop it onto the pan and flatten slightly. Repeat to form 4 patties. Cook about 4 minutes per side, until lightly browned. Add oil and patties to cook 2 additional batches. You should make approximately 12 patties total.
Original Wordpress ID and Date: 8294, 2014-08-03_134420