Prepared polenta is a versatile and easy-to-use product- just heat it and top it with a sauce or, as here, with stir fried vegetables. Serve with a loaf of Italian bread and a salad of garbanzos and ripe olives.
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
1 1/2 pounds prepared polenta roll, cut crosswise into 1/2 inch thick slices
2 tablespoons olive oil
3 cloves garlic, minced or pressed
2 large red or yellow bell peppers (or one of each), about 1 Ib. total, seeded and cut into 1 inch chunks
6 cups broccoli flowerets
1/4 cup water
Salt and black pepper
1 cup (about 4 oz.)shredded fontina or mozzarella cheese
1 teaspoon grated lemon peel
2 tablespoons shredded fresh basil
------------------------------------------------------------------------------------------------------------
1. Arrange polenta slices on a lightly oiled ovenproof platter or in a shallow baking pan. Bake in a 500* oven until heated through (about 15 minutes).
2. Meanwhile, heat oil in a wide frying pan over high heat. Add garlic, bell peppers, and broccoli; stir for 1 minute. Add water and bring to a boil; then reduce heat, cover, and simmer until broccoli is tender to bite (3 to 5 minutes). Season to taste with salt and black pepper.
3. If you used a baking pan, transfer polenta slices to a platter. Pour broccoli mixture over polenta; sprinkle with cheese, lemon peel, and basil.
-------------------------------------------------------------------------------------------------------------
makes 4 servings.
Wednesday, August 11, 2010
Tuesday, August 10, 2010
Vegetable Tabbouleh
This refreshing salad makes a wonderful main course for a summer meal. Accompany it with celery sticks and calamata olives; offer ripe peaches or plums for dessert. To speed preparation, use your food processor to grate the carrots and make the dressing.
2 cups water
Salt
1 cup bulgur
1/4 cup fresh mint leaves
1/4 cup Italian parsley leaves
1/4 cup lemon juice
1 teaspoon grated lemon peel
2 tablespoons olive oil
4 green onions, cut into 1 1/2 inch lengths
1 large cucumber (about 10 oz.), peeled, seeded, and chopped
2 medium sized carrots (about 6 oz total), grated
Pepper
Romaine lettuce leaves, rinsed and crisped
2 medium size firm ripe tomatoes (about 12 oz. total), cut into wedges
-------------------------------------------------------------------------------------------------------------------------------------------------------------
1. In a 3 quart pan, bring water to a boil over high heat. Add salt to taste (about 1/2 teaspoon) and bulgur. Reduce heat to a simmer; cover and cook for 15 minutes. Uncover; fluff bulgur with a fork.
2. While bulgur is cooking, combine mint, parsley, lemon juice, lemon peel, oil, and onions in a food processor or blender. Whirl until smoothly pureed. Stir dressing into bulgur along with cucumber and carrots; mix well. Season to taste with salt and pepper.
3. To serve, line a platter or individual plates with lettuce leaves. Spoon bulgur mixture atop lettuce and garnish with tomatoes.
--------------------------------------------------------------------------------------------------------------------------------------
makes 6 servings.
2 cups water
Salt
1 cup bulgur
1/4 cup fresh mint leaves
1/4 cup Italian parsley leaves
1/4 cup lemon juice
1 teaspoon grated lemon peel
2 tablespoons olive oil
4 green onions, cut into 1 1/2 inch lengths
1 large cucumber (about 10 oz.), peeled, seeded, and chopped
2 medium sized carrots (about 6 oz total), grated
Pepper
Romaine lettuce leaves, rinsed and crisped
2 medium size firm ripe tomatoes (about 12 oz. total), cut into wedges
-------------------------------------------------------------------------------------------------------------------------------------------------------------
1. In a 3 quart pan, bring water to a boil over high heat. Add salt to taste (about 1/2 teaspoon) and bulgur. Reduce heat to a simmer; cover and cook for 15 minutes. Uncover; fluff bulgur with a fork.
2. While bulgur is cooking, combine mint, parsley, lemon juice, lemon peel, oil, and onions in a food processor or blender. Whirl until smoothly pureed. Stir dressing into bulgur along with cucumber and carrots; mix well. Season to taste with salt and pepper.
3. To serve, line a platter or individual plates with lettuce leaves. Spoon bulgur mixture atop lettuce and garnish with tomatoes.
--------------------------------------------------------------------------------------------------------------------------------------
makes 6 servings.
Sunday, August 8, 2010
Lemon Scallops w/Rotelle
Gently cook tiny scallops in a light, buttery wine sauce; then catch the sauce's good flavor in the twists and turns of corkscrew-shaped pasta. Steamed broccoli flowerets taste great alongside-and provide a nice color contrast, too.
8 ounces dried rotelle or other medium-size pasta shapes
1/4 cup dry white wine
1/4 teaspoon grated lemon peel
2 teaspoons lemon juice
2 green onions, thinly sliced
2 tablespoons drained capers
1 teaspoon dried rosemary
1/2 teaspoon dried basil
2 cloves garlic, minced or pressed
8 ounces bay scallops
1/4 cup butter or margarine
Salt
Chopped parsley
--------------------------------------------------------------------------------------------------------------------------------------
1. In a four to five quart pan, bring about 2 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (about 10 minutes). Or cook pasta according to package directions.
2. Meanwhile, in a wide frying pan, combine wine, lemon peel, lemon juice, onions, capers, rosemary, basil, and garlic. Bring to a boil over high heat; then boil, stirring often, until liquid is reduced by half. Rinse and drain scallops. Add scallops to pan and stir until coated with lemon mixture and just opaque in center; cut to test (2 to 3 minutes). Remove pan from heat and add butter all at once, stirring constantly to incorporate it into the sauce. Season to taste with salt.
3. Drain pasta well and add to sauce. Lift with 2 spoons to mix well. Pour onto a platter or individual plates and sprinkle with parsley.
------------------------------------------------------------------------------------------
makes 3 servings
8 ounces dried rotelle or other medium-size pasta shapes
1/4 cup dry white wine
1/4 teaspoon grated lemon peel
2 teaspoons lemon juice
2 green onions, thinly sliced
2 tablespoons drained capers
1 teaspoon dried rosemary
1/2 teaspoon dried basil
2 cloves garlic, minced or pressed
8 ounces bay scallops
1/4 cup butter or margarine
Salt
Chopped parsley
--------------------------------------------------------------------------------------------------------------------------------------
1. In a four to five quart pan, bring about 2 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (about 10 minutes). Or cook pasta according to package directions.
2. Meanwhile, in a wide frying pan, combine wine, lemon peel, lemon juice, onions, capers, rosemary, basil, and garlic. Bring to a boil over high heat; then boil, stirring often, until liquid is reduced by half. Rinse and drain scallops. Add scallops to pan and stir until coated with lemon mixture and just opaque in center; cut to test (2 to 3 minutes). Remove pan from heat and add butter all at once, stirring constantly to incorporate it into the sauce. Season to taste with salt.
3. Drain pasta well and add to sauce. Lift with 2 spoons to mix well. Pour onto a platter or individual plates and sprinkle with parsley.
------------------------------------------------------------------------------------------
makes 3 servings
Friday, July 30, 2010
Capellini with Broccoli Cream Sauce
Rich and subtly flavored, this elegant entree combines cooked fresh broccoli and delicate capellini with warm, nutmeg-spiced whipping cream and plenty of grated Parmesan.
1 1/2 pounds broccoli
10 ounces dried capellini (angel hair pasta)
6 tablespoons butter or margarine
1/3 cup water
2 cups whipping cream
1/4 teaspoon ground nutmeg
About 2 cups (about 6 oz.) grated Parmesan cheese
---------------------------------------------------------------------------------------
1. Trim and discard tough ends of broccoli stalks; peel stalks, if desired. Reserve a few whole flowerets for garnish; finely chop remaining broccoli. Set aside.
2. In a 5 to 6 quart pan, bring about 3 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (about 3 minutes). Or cook pasta according to package directions. Drain well; keep warm.
3. While water is heating, melt butter in a wide frying pan over medium high heat; add broccoli (including reserved flowerets) and the 1/3 cup water. Cover and cook until broccoli is tender when pierced (3 to 5 minutes). Remove flowerets from pan and set aside.
4. Add cream and nutmeg to broccoli remaining in pan; bring to a boil. Then add drained pasta. Cook, stirring, until mixture is heated through and cream clings to pasta. Remove from heat. Sprinkle with 1 1/4 cups of the cheese; mix gently, using 2 forks.
5. Pour pasta onto a platter or individual plates; top with reserved broccoli flowerlets and sprinkle evenly with 3 to 4 tablespoons more cheese. Serve at once; offer remaining cheese to add to taste.
-------------------------------------------------------------------------------------
makes 6 servings.
1 1/2 pounds broccoli
10 ounces dried capellini (angel hair pasta)
6 tablespoons butter or margarine
1/3 cup water
2 cups whipping cream
1/4 teaspoon ground nutmeg
About 2 cups (about 6 oz.) grated Parmesan cheese
---------------------------------------------------------------------------------------
1. Trim and discard tough ends of broccoli stalks; peel stalks, if desired. Reserve a few whole flowerets for garnish; finely chop remaining broccoli. Set aside.
2. In a 5 to 6 quart pan, bring about 3 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (about 3 minutes). Or cook pasta according to package directions. Drain well; keep warm.
3. While water is heating, melt butter in a wide frying pan over medium high heat; add broccoli (including reserved flowerets) and the 1/3 cup water. Cover and cook until broccoli is tender when pierced (3 to 5 minutes). Remove flowerets from pan and set aside.
4. Add cream and nutmeg to broccoli remaining in pan; bring to a boil. Then add drained pasta. Cook, stirring, until mixture is heated through and cream clings to pasta. Remove from heat. Sprinkle with 1 1/4 cups of the cheese; mix gently, using 2 forks.
5. Pour pasta onto a platter or individual plates; top with reserved broccoli flowerlets and sprinkle evenly with 3 to 4 tablespoons more cheese. Serve at once; offer remaining cheese to add to taste.
-------------------------------------------------------------------------------------
makes 6 servings.
Chicken and Watermelon with Orange-Herb Mignonette Sauce
Orange marmalade makes a simple glaze for skewered broiled chicken. Pair the hot chicken with crisp, cool watermelon; then dip both meat and fruit in a snappy citrus-herb sauce. (If you use bamboo skewers, soak them in warm water before threading the chicken.)
1/4 cup orange marmalade
1/2 teaspoon ground coriander
1 pound boneless, skinless chicken breasts
1/2 teaspoon shredded orange peel
1/2 cup orange juice
1 1/2 teaspoons each minced fresh dill and minced fresh mint (or 1/2 teaspoon each dried dill weed and dried mint)
1 1/2 minced cilantro
2 teaspoons white wine vinegar
1/8 to 1/4 teaspoon crushed red pepper flakes
4 cups 1 inch chucks of seedless watermelon
-------------------------------------------------------------------------------------
1. In a small bowl, stir together marmalade and coriander; set aside.
2. Rinse chicken, pat dry, and cut into 1 1/2 inch chunks. Thread chicken equally on four 12 to 14 inch metal or bamboo skewers. Arrange skewers in a foil-lined shallow 10 by 15 inch baking pan; brush with half the marmalade mixture. Broil about 6 inches below heat for 6 minutes. Turn, brush with remaining marmalade mixture, and continue to broil until meat in thickest part is no longer pink; cut to test (about 6 more minutes).
3. While chicken is broiling, combine orange peel, orange juice, dill, mint, cilantro, vinegar and red pepper flakes in a small serving bowl. Stir well to blend.
4. To serve, transfer skewers to a platter; mound watermelon chunks alongside. Offer sauce for dipping.
-------------------------------------------------------------------------------------
makes 4 servings.
1/4 cup orange marmalade
1/2 teaspoon ground coriander
1 pound boneless, skinless chicken breasts
1/2 teaspoon shredded orange peel
1/2 cup orange juice
1 1/2 teaspoons each minced fresh dill and minced fresh mint (or 1/2 teaspoon each dried dill weed and dried mint)
1 1/2 minced cilantro
2 teaspoons white wine vinegar
1/8 to 1/4 teaspoon crushed red pepper flakes
4 cups 1 inch chucks of seedless watermelon
-------------------------------------------------------------------------------------
1. In a small bowl, stir together marmalade and coriander; set aside.
2. Rinse chicken, pat dry, and cut into 1 1/2 inch chunks. Thread chicken equally on four 12 to 14 inch metal or bamboo skewers. Arrange skewers in a foil-lined shallow 10 by 15 inch baking pan; brush with half the marmalade mixture. Broil about 6 inches below heat for 6 minutes. Turn, brush with remaining marmalade mixture, and continue to broil until meat in thickest part is no longer pink; cut to test (about 6 more minutes).
3. While chicken is broiling, combine orange peel, orange juice, dill, mint, cilantro, vinegar and red pepper flakes in a small serving bowl. Stir well to blend.
4. To serve, transfer skewers to a platter; mound watermelon chunks alongside. Offer sauce for dipping.
-------------------------------------------------------------------------------------
makes 4 servings.
Thursday, July 29, 2010
Spring Shrimp Soup
Springtime-and the asparagus is fresh and plentiful. Choose thin, tender spears, then use them in this delicate shrimp soup. To complete a light meal, accompany the soup with hot popovers; offer lemon sorbet and butter cookies for dessert.
1 large can (about 49 1/2 oz.) fat-free reduced-sodium chicken broth
1 pound peeled baby-cut carrots, cut in half lengthwise
12 ounces slender asparagus
4 green onions
1 package (about 10 oz.) frozen tiny peas
1 pound small cooked shrimp
1/4 cup minced parsley
-------------------------------------------------------------------------------------
1. In a 5 to 6 quart pan, combine broth and carrots. Bring to a boil over high heat. Boil, uncovered, until carrots are almost tender to bite (5 to 6 minutes).
2. Meanwhile, snap off and discard tough ends of asparagus; diagonally slice spears 1/4 inch thick. Thinly slice onions and set aside.
3. Add asparagus and peas to broth mixture; simmer just until asparagus is tender to bite (2 to 3 minutes).
4. Add onions, shrimp, and parsley; cook until shrimp are heated through (2 to 3 minutes).
-------------------------------------------------------------------------------------
makes 5 servings (about 10 cups).
1 large can (about 49 1/2 oz.) fat-free reduced-sodium chicken broth
1 pound peeled baby-cut carrots, cut in half lengthwise
12 ounces slender asparagus
4 green onions
1 package (about 10 oz.) frozen tiny peas
1 pound small cooked shrimp
1/4 cup minced parsley
-------------------------------------------------------------------------------------
1. In a 5 to 6 quart pan, combine broth and carrots. Bring to a boil over high heat. Boil, uncovered, until carrots are almost tender to bite (5 to 6 minutes).
2. Meanwhile, snap off and discard tough ends of asparagus; diagonally slice spears 1/4 inch thick. Thinly slice onions and set aside.
3. Add asparagus and peas to broth mixture; simmer just until asparagus is tender to bite (2 to 3 minutes).
4. Add onions, shrimp, and parsley; cook until shrimp are heated through (2 to 3 minutes).
-------------------------------------------------------------------------------------
makes 5 servings (about 10 cups).
Shrimp Gumbo Chowder
For a dinner from the soup pot, try this chowder, reminiscent of the gumbos found in Cajun country. Start by making a browned flour mixture called a roux; then add vegetables, cooked shrimp, and a package of chicken-flavored rice mix. Serve with hot corn bread.
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 large green bell pepper (about 8 oz)
3 slices bacon
1 package (about 10 oz.)frozen sliced okra
2 cloves garlic, minced or pressed
1 package (about 6 oz.) chicken-flavored rice and vermicelli mix
1 large can (about 49 1/2 oz.) fat-free reduced-sodium chicken broth
1 large can (about 28 oz.) whole tomatoes in puree
1/2 cup water
1 teaspoon liquid hot pepper seasoning (or to taste)
1 pound shelled, deveined cooked shrimp (31 to 40 per Ib.)
-------------------------------------------------------------------------------------
1. Heat oil in a small frying pan over medium heat. Add flour and cook, stirring occasionally, until browned (4 to 5 minutes). Set aside.
2. While roux is cooking, seed and dice bell pepper and bacon in a 5 to 6 quart pan; add okra and garlic. Cook over medium-high heat, stirring often, until bacon is translucent and vegetables begin to soften (4 to 5 minutes). Stir in roux and rice mix (rice and vermicelli plus seasoning packet).
3. Add broth, tomatoes and their puree, water, and hot pepper seasoning. Bring to a boil, stirring occasionally to break up tomatoes. Reduce heat, cover, and simmer until rice is tender to bite (8 to 10 minutes). Add shrimp to soup and cook until heated through.
-------------------------------------------------------------------------------------
makes 6 servings(about 12 cups).
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 large green bell pepper (about 8 oz)
3 slices bacon
1 package (about 10 oz.)frozen sliced okra
2 cloves garlic, minced or pressed
1 package (about 6 oz.) chicken-flavored rice and vermicelli mix
1 large can (about 49 1/2 oz.) fat-free reduced-sodium chicken broth
1 large can (about 28 oz.) whole tomatoes in puree
1/2 cup water
1 teaspoon liquid hot pepper seasoning (or to taste)
1 pound shelled, deveined cooked shrimp (31 to 40 per Ib.)
-------------------------------------------------------------------------------------
1. Heat oil in a small frying pan over medium heat. Add flour and cook, stirring occasionally, until browned (4 to 5 minutes). Set aside.
2. While roux is cooking, seed and dice bell pepper and bacon in a 5 to 6 quart pan; add okra and garlic. Cook over medium-high heat, stirring often, until bacon is translucent and vegetables begin to soften (4 to 5 minutes). Stir in roux and rice mix (rice and vermicelli plus seasoning packet).
3. Add broth, tomatoes and their puree, water, and hot pepper seasoning. Bring to a boil, stirring occasionally to break up tomatoes. Reduce heat, cover, and simmer until rice is tender to bite (8 to 10 minutes). Add shrimp to soup and cook until heated through.
-------------------------------------------------------------------------------------
makes 6 servings(about 12 cups).
Subscribe to:
Posts (Atom)