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Recipes
Eggs with Ricotta and Fresh Basil
By Mike_67
Set rack on lowest position and preheat oven to 350°F
- 1 cup tomato sauce
- 3/4 cup skim ricotta cheese
- 1/3 cup chopped packed fresh basil leaves
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 6 large eggs
Raita Refresher
By Mike_67
For Summer Vegetable Curry
- 2 cups plain nonfat yogurt
- 1/2 cup diced (1/4 in) seedless cucumber
- 2 tablespoons orange zest
- 1 teaspoon minced garlic
- 6 green onions, thinly chopped
- 1 teaspoon black pepper
Penne with Grilled Vegetables and Feta
By Mike_67
Prepare penne according to package directions
- 2 tablespoons extra-virgin olive oil
- 4 large garlic cloves, minced
- 2 pounds tomatoes, halved
- 1 med yellow summer squash, julienned
- 1 med zucchini, julienned
- 1 red bell pepper, julienned
- 1 purple onion, sliced thin
- Salt and black pepper
- 1/4 cup loosely packed chopped fresh basil
- 1 pound penne (5 cups in glass measure)
- 8 ounces crumbled Feta cheese,
Shrimp Arrabbiata
By Mike_67
Cook pasta according to the package directions, omitting salt and fat
- 16 ounces linguine
- 2 tablespoons olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/2 cup prechopped onion
- 2 teaspoons bottled minced garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tablespoons chopped fresh parsley
Red Beans and Couscous
By Mike_67
Bring first six ingredients to a boil in a large saucepan over medium-high heat; remove from heat
- 14 1/2 ounce can chicken broth
- 14 1/2 ounce can diced tomatoes, undrained
- 1 teaspoon salt
- 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- +++++
- 10 ounces quick-cooking couscous
- 2 (15 ounce) cans red kidney beans, rinsed and drained
- 1 teaspoon olive oil
- 6 green onions, diced
- 1/2 cup diced green bell pepper
- 1/4 cup chopped fresh parsley
- 1 celery rib, diced
- 2 garlic cloves, chopped
Crab Legs
By Mike_67
Wrap 3 large crab legs in wet paper towels and then in Saran Wrap
- 3 Large Crab Legs
Grilled Portobello Burritos with Jalapeno Sauce
By Mike_67
Prepare fire in grill. Trim mushrooms, leaving 1 inch of stem, and slice ½ inch thick
- 2 pounds large portobello mushrooms
- 1 large sweet onion
- 24 ounce bottle tomato-based barbecue sauce
- 8 (10-inch) flour tortillas
- +++++
- Jalapeno Sauce
- 1 teaspoon olive oil
- 2 fresh jalapenos, seeded and finely chopped
- 8 ounces cream cheese
- 1/2 cup Egg Beaters
- 2 tablespoons lemon or lime juice
- 1/2 teaspoon salt
Risotto with Spinach
By Mike_67
In a small saucepan over medium heat, bring stock to a simmer and maintain over low heat
- 6 cups chicken stock
- Non-stick cooking spray
- 1 large sweet yellow onion, diced
- 24 ounces baby spinach
- 2 cups Arborio rice
- 2/3 cup dry white wine
- 2 tablespoons margarine
- 2 tablespoons Parmigiano-Reggiano
- Freshly grated nutmeg, to taste
- Salt and white pepper, to taste
Risotto with Crab and Shrimp (Risotto al Granchio e Gamberi)
By Mike_67
Not surprisingly, the Veneto is home to a wealth of rice and seafood dishes, from risotto alla marinara (with clams...
- 2 large cloves minced garlic
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 48 ounces chicken broth
- 1 yellow onion, finely chopped
- 2 cups aborio rice
- 1/2 cup dry white wine
- 1 cup fresh chopped tomatoes
- 1/2 pound fresh crab meat
- 1/2 pound fresh cooked shrimp, shelled
Rosemary Roasted Potatoes
By Mike_67
Preheat oven to 350°F. Cut potatoes into 1-inch pieces
- 2 1/2 pounds red potatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 2-3 sprigs rosemary, leaves stripped and chopped