Saturday, September 25, 2010
This was inspired by a Giada DeLaurentis recipe. I usually serve this with steamed broccoli or roasted asparagus on the side. Its an excellent dish for two. The sauce is delish and you can do it over whatever pasta or rice you want.
1 C. whole wheat orzo
1 T. unsalted butter
1/2 C. feta cheese
1 T. unsalted butter
1-2 cloves garlic
juice of 1 lemon
2 T. white wine
1 T. hot sauce
14 shrimp, shelled, deveined and tail off
1/4 C. heavy cream
Bring a pot of water to a boil, salt it and add whole wheat orzo. Boil about 14 minutes until done to your liking. Drain. Add butter to pan, add back orzo, add feta and stir until combined. For Shrimp, add butter to skillet, and melt over med. Add garlic and saute 1-2 minutes. Add juice of a lemon, wine, hot sauce, and shrimp. Mix well and saute for about 2 min on each side, until pink throughout. Add heavy cream and combine and heat through. Serve shrimp and spicy sauce over orzo with feta.
Sunday, September 12, 2010
So there is a restaurant near me, Sirena, that has a small plate happy hour menu, and one of the items on it is a creamy polenta with mushrooms...it was so great I had to re-create it! I am entering this into the Food Network Magazine's secret ingredient recipe contest! This month the ingredient is mushrooms. Cross your fingers for me!
Creamy Polenta with Mushrooms
1 1/4 C polenta
3 C chicken stock
3/4 C frozen sweet corn kernels
1 Tbsp butter
1/2 c fresh parmesan
2 Tbsp mascarpone cheese
2 T EVOO
2 clove garlic, minced
2 (4 oz) pkgs. assorted mushrooms (baby bella, oyster, shitake)
1/4 C. dry sherry
2 T. fat free half and half
drizzle truffle oil
salt and pepper to taste
Shaved Parmesan for garnish
Bring chicken stock to a boil, add polenta, cook 10 minutes. Add mascarpone, butter, corn, parmesan and mix til cheeses are melted. While polenta is cooking, saute clove of garlic in evoo for 1 min, add mushrooms (slice any larger ones) and sherry and cook til all liquid is absorbed and mushrooms are tender. Add fat free half and half. Spoon over polenta, garnish with a drizzle of truffle oil, shaved parmesan, and salt and pepper to taste.
I got this recipe from my co-worker Mike, who obtained it from the owner of a very good Italian restaurant in the area (which will remain nameless). This is a spicy tomato sauce. It is amazing and so easy, you just really need the time to let it slow simmer for two hours. It makes a difference. This makes a whole bunch of sauce....great for freezing and you will have sauce all winter long!
Fra Diavolo Sauce
1 bulb of garlic, crushed or sliced
1/4 C EVOO
3 large cans peeled plum tomatoes (I think the size is 35 oz), crush them with your hands, do not drain them.
1 large (28 oz?) can and 1 small (16 oz?) cans of tomato sauce
1 bunch of basil, chiffonade
sugar, cayenne and red pepper flakes to taste
(I used about two tsp of sugar, a few dashes of cayenne and almost 2 Tbsp of red pepper flakes)
Saute garlic over med. in EVOO for 1-2 min. Add basil and wilt. Add plum tomatoes and juice, tomato sauce, sugar, cayenne red pepper flakes (I added a Tbsp at a time and simmered for 30 min and tasted and added more) and bring to a boil. Reduce heat to low or med, cover, and slow simmer for two hours.
Monday, September 6, 2010
Another recipe from the girls pot luck...this one was soooo yummy AND healthy! And good for anyone who is vegan and/or gluten intolerant....Thank you Sandy for bringing this!
Black bean & tomato quinoa
2 teaspoons grated lim...e zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted (I used vegan butter for my girl Joy Guiga)
1 tablespoon oil
1 teaspoon sugar (I used organic, unrefined)
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
1-2 green onion, chopped
1/4 cup chopped fresh cilantro
Wash quinoa in 2 changes of cold water. Put quinoa in a pot with 1½ – 2 cups of water; bring to boil. Then turn the fire down low to a simmer & cover to steam. Cook for 20 minutes (or until it’s reached its desired softness).
Meanwhile, whisk together lime zest & juice, butter, oil, & sugar in a large bowl.
Add dressing to quinoa & toss until dressing is absorbed. Stir in black beans, tomatoes, green onion, & cilantro. Mix well.
Salt to taste & enjoy!
I had a girls night pot luck a few weeks ago and these were one of the fabulous appetizers that someone (Michelle) brought....they really are great and also great popped into a salad! The gorgonzola truffles are on the right on the plate with the grapes
4 oz. cream cheese, softened
4 oz. cream cheese, softened
1 (4-5 oz.) container crumbled gorgonzola (blue-cheese)
2 tsp. finely chopped onion
1/2 tsp. worcestershir sauce
1/4 tsp. black pepper
1/2 cup cooked and crumbled bacon
Grapes and/or apples and pear slices
1. Beat first 5 ingredients at medium speed until well combined. Cover tightly and chill at least 1 hour or until firm. (Can chill up to 3 days.)
2. Roll cheese mixture into 3/4 inch round balls. Roll each ball in bacon. Serve with apple and pear slices and grapes.