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Recipes
Roasted Eggplant Dip (Barefoot)
By LDenvir
Preheat the oven to 400 degrees F
- Level:
- Roasted Eggplant Spread
- 2002 , Barefoot Contessa Family Style, All Rights Reserved
- Prep Time:15 minInactive Prep Time: -- Cook Time:45 min
- Easy
- Serves:
- 6 to 8 servings
- Ingredients
- 1 medium eggplant
- 2 red bell peppers, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
Pasta Puttanesca (PW) 16 minute meal
By LDenvir
Cook the pasta until al dente according to the package directions
- Ingredients
- 8 ounces bucatini or spaghetti
- 2 cloves garlic
- 4 anchovy fillets
- 1/2 heaping cup kalamata olives, pitted
- 4 -ounce piece good Parmesan
- 2 tablespoons olive oil
- 1/2 red onion, sliced
- 1 1/2 cups grape tomatoes, halved
- 3/4 cup chicken broth or white wine
- Salt and freshly ground black pepper
- 12 basil leaves
Chicken Parmesan (Mad Hungry)
By LDenvir
Heat a saucepan over medium-high heat and add 1 tablespoon of the olive oil, the garlic, and the red pepper flakes
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes
- 1 28-ounce can tomatoes, lightly pulsed in a blender or food processor
- 2 teaspoons coarse salt
- 3 pounds boneless, skinless chicken breasts (3 whole breasts, split down the middle)
- 1/2 cup plain breadcrumbs
- 3/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter, plus more if needed
- 1 1/2 pounds fresh mozzarella cheese, sliced thin
Corn Pudding (Cooking for Real)
By LDenvir
Special equipment: 8 by 8-inch casserole Preheat oven to 325 degrees F
- 3 tablespoons butter, plus extra for casserole
- 1/2 large onion, chopped
- 1 jalapeno, chopped
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded Cheddar
- 2 eggs, beaten
- 1 (10-ounce) bag frozen corn
- Salt and freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan
Spinach Frittata with Green Salad (MS)
By LDenvir
Place a 1-cup ovenproof baking dish on a rimmed baking sheet and place in oven; preheat oven to 450 degrees
- 1 large egg plus 2 large egg whites
- 2 tablespoons grated aged cheese, such as Gruyere
- 2 teaspoons whole milk
- Coarse salt and ground pepper
- 1 teaspoon extra-virgin olive oil
- 1/2 small shallot, minced
- 1 1/2 cups baby spinach
- Nonstick cooking spray
- 2 cups salad greens
- 1/4 teaspoon cider, sherry, or red-wine vinegar
- Cook's Note
- You can add fresh herbs, chopped cooked vegetables, or cubed ham to this lightened-up frittata.
Spanakopita (MS)
By LDenvir
Heat olive oil in a large skillet over medium-high heat
- 1/2 cup olive oil
- 1/2 cup finely chopped fresh dill
- 6 scallions, finely chopped
- 2 small leeks, finely chopped
- 3 pounds frozen chopped spinach, defrosted, rinsed, and squeezed to remove excess liquid
- Coarse salt and freshly ground black pepper
- 12 to 16 ounces whole-milk ricotta cheese
- 6 ounces feta cheese, crumbled
- 1/4 cup freshly grated Parmesan cheese
- 3 large eggs
- 1 cup (2 sticks) unsalted butter, melted
- 1 package 12-by-17-inch sheets phyllo, such as Apollo #4
Creamy Pasta with Salami
By LDenvir
Whisk together eggs and Parmesan in a large bowl
- Yield
- Serves 4
- 3 eggs
- 1 cup grated Parmesan
- 4 ounces salami
- Olive oil
- 3 crushed garlic cloves
- 3/4 pound spaghetti
- Salt and pepper
- Chopped parsley
Chipollini Onion Pot Roast (Giada)
By LDenvir
For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth
- Ingredients
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 (5-pound) boneless beef chuck roast
- 1/4 cup extra-virgin olive oil
- 3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled
- 3 medium carrots, peeled and chopped into 3/4-inch pieces
- 2 medium fennel bulbs, sliced into 1/2-inch pieces
- Kosher salt and freshly ground black pepper
- 6 cloves garlic, crushed
- 1 cup dry sherry
- 4 cups low-sodium beef broth, plus extra, as needed
- 2 dried bay leaves
Roasted Balsamic Vinegar Pork Tenderloin
By LDenvir
Preheat oven to 500 degrees F
- Ingredients
- 4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
- 4 tablespoons balsamic vinegar
- 4 tablespoons extra-virgin olive oil
- 8 cloves garlic, cracked
- Steak seasoning blend or coarse salt and black pepper
- 4 sprigs fresh rosemary leaves stripped and finely chopped
- 4 sprigs fresh thyme, leaves stripped and finely chopped