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Recipes
Grilled Tuna with Uncooked Summer Tomato Sauce
By t1bishop
Keep this uncooked tomato sauce on hand once fresh tomatoes begin to hit the farmers' markets
- 2 pounds (8 medium-sized) ripe tomatoes, peeled, seeded and finely chopped
- 2 to 3 large garlic cloves, to your taste, peeled, minced or pressed
- 2 to 3 teaspoons balsamic vinegar to your taste
- Salt to taste
- 3 Tablespoons slivered fresh basil leaves
- 1/2 Tablespoons olive oil
- 6 tuna steaks 3/4 to 1-inch thick and 5 to 6 ounces each
- Freshly ground black pepper, to taste
- Fresh basil sprigs for garnish
Grilled Pepper Poppers
By t1bishop
The three-cheese filling is a nice complement for the spicy peppers, You can also use a milder chile, such as a che
- 1/2 cup (4 ounces) soft goat cheese
- 1/2 cup (4 ounces) fat-free cream cheese,
- softened
- 1/2 cup (2 ounces) grated fresh Parmesan
- cheese
- 1/2 cup finely chopped seeded tomato
- 2 tablespoons thinly sliced green onions
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon kosher salt
- 16 jalapeno peppers, halved lengthwise and seeded (about 1h pounds)
- Cooking spray
- 2 tablespoons chopped fresh cilantro
CHICKEN CACCIATORE
By t1bishop
CHICKEN CACCIATORE The classic dish is updated by adding oven-roasted tomatoes, mushrooms, and onions to deepen ...
- 1/2 pounds plum tomatoes, coarsely
- chopped (scant 4 cups)
- 8 ounces crimini (baby bella) mushrooms
- 1 very large red onion, thinly sliced
- (about 3 cups)
- 5 tablespoons olive oil, divided
- 2 tablespoons Sherry wine vinegar
- 1 4 1/2- to 43/4-pound chicken, cut into 8 pieces, excess fat trimmed
- 1 1/2 tablespoons chopped fresh
- rosemary, divided
- 1/2 cup dry red wine
- 1 14 1/2-ounce can diced tomatoes in
- juice
- 1 cup low-salt chicken broth
- 1/3 cup thinly sliced basil, divided
- 2 tablespoons drained capers, divided
- 12 ounces gemelli or penne, freshly
- cooked
Grilled Tuna with White Bean and Charred Onion Salad
By t1bishop
Although the addition of tuna makes this dish an entree
- TUNA:
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove. minced
- 4 (6-ounce) tuna steaks
- Cooking spray
- SALAD:
- 1 medium Vidalia or other sweet onion, cut into 114-inch-thick slices
- 3 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Dijon mustard
- 1 garlic dove, minced
- 1/2 cup chopped seeded peeled cucumber
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon capers
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 6 cups mixed salad greens
Mediterranean Shrimp and Pasta
By t1bishop
"I was looking for a recipe to use some of the abundant fresh basil I grow in pots on my back deck, so I modeled t...
- 2 teaspoons olive oil
- Cooking spray
- 2 garlic cloves, minced
- 1 pound medium shrimp, peeled and
- deveined
- 2 cups chopped plum tomato
- 1/4 cup thinly sliced fresh basil
- 1/3 cup chopped pitted kalamata olives
- 2 tablespoons capers, drained
- 1/4 teaspoon freshly ground black
- pepper
- 4 cups hot cooked angel hair pasta
- (about 8 ounces uncooked pasta)
- 1/4 cup (2 ounces) crumbled feta
- cheese
BAY SCALLOPS WITH CHANTERELLES
By t1bishop
Scallops and chanterelles would harmonize with a round, ripe Chardonnay
- 1/2 tablespoons unsalted butter
- 1/2 pound chanterelle mushrooms,
- trimmed, large ones quartered
- 1 tablespoon minced shallot
- Salt and freshly ground pepper
- 1/2 pound bay scallops
- 1 cup packed small spinach leaves
- 2 tablespoons diced plum tomato
- tablespoon minced fresh chives
- Steamed rice, for serving
- use white wine for extra juice
Seared scallops and spring vegetables
By t1bishop
easy good scallop meal
- 12 large sea scallops
- 1 bunch asparagus cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup sliced red onion
- 2 cups baby spinach
pasta rustica
By t1bishop
with chicken sausage and three cheeses
- 2 Tbs. olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 3/4 lb. chicken or turkey sausage,
- casings removed
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. hot red pepper flakes
- 1 can (28 oz.) tomatoes in puree, tomatoes coarsely chopped and puree reserved
- Salt, to taste
- 1 lb. penne pasta
- 1 3/4 cups ricotta cheese
- 2 cups shredded fontina or mozzarella cheese
- 1/2 cup grated Parmlgiano-Reggiano cheese
LEMON-SAUCED SCALLOPS
By t1bishop
Combine flour and white pepper in a small shallow dish; stir well
- 3/4 cup all-purpose flour
- 1/4 teaspoon ground white pepper
- 1 1/2 pounds fresh bay scallops
- 3 egg whites, lightly beaten
- Vegetable cooking spray
- 1 tablespoon plus 1 teaspoon
- reduced-calorie margarine, divided
- 3/4 cup Chablis or other dry white wine
- 1/2 cup sliced green onions
- 1/4 cup lemon juice
- 1/4 teaspoon salt
Potatoes and Artichokes au Gratin
By t1bishop
Hands on: 15 minutes Total time: 1hour, 45 minutes Serves: 8 The goddess tweaked a recipe created by chef Mary Pag...
- 1 cup heavy cream
- 1 1/2 cups whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/8 teaspoon freshly ground
- nutmeg
- 2 pounds potatoes, washed, dried and thinly sliced
- 3 cups quartered or sliced artichoke hearts (214-ounce cans, drained)
- 8 ounces Gruyere or Swiss
- cheese, grated