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Recipes
Campanelle Pasta Salad
By Leigh
Recipe courtesy Giada De Laurentiis
- 1 pound campanelle pasta
- 1/4 cup extra-virgin olive oil, plus 1/4 cup
- 1 small or 1/2 medium red onion, chopped
- 2 cloves garlic, minced
- 1 (6-ounce) can Italian tuna in oil, such as Flott, drained
- 1 pint (2 cups) cherry tomatoes, halved
- 8 ounces frozen artichoke hearts, thawed and quartered
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons chopped fresh thyme leaves
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
corn salad
By Leigh
Directions In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gon...
- Ingredients
- 5 * 5 ears of corn, shucked
- 1/2 * 1/2 cup small-diced red onion (1 small onion)
- 3 * 3 tablespoons cider vinegar
- 3 * 3 tablespoons good olive oil
- 1/2 * 1/2 teaspoon kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/2 * 1/2 cup julienned fresh basil leaves
chinese bbq
By Leigh
Combine first 8 ingredients in a small bowl, stirring well with a whisk
- 1/4 * 1/4 cup low-sodium soy sauce
- 1/4 * 1/4 cup hoisin sauce
- 3 * 3 tablespoons ketchup
- 3 * 3 tablespoons honey
- 2 * 2 teaspoons bottled minced garlic
- 2 * 2 teaspoons grated peeled fresh ginger
- 1 * 1 teaspoon dark sesame oil
- 1/2 * 1/2 teaspoon five-spice powder
- 2 * 2 pounds boneless Boston butt pork roast, trimmed
- 1/2 * 1/2 cup fat-free, less-sodium chicken broth
scalloped tomatoes
By Leigh
Directions Preheat the oven to 350 degrees F
- * Good olive oil
- 2 * 2 cups (1/2-inch diced) bread from a French boule, crusts removed
- 16 * 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
- 1 * 1 tablespoon minced garlic (3 cloves)
- 2 * 2 tablespoons sugar
- 2 * 2 teaspoons kosher salt
- 1 * 1 teaspoon freshly ground black pepper
- 1/2 * 1/2 cup julienned basil leaves, lightly packed
- 1 * 1 cup freshly grated Parmesan cheese
rack of lamb persillade
By Leigh
Directions Preheat the oven to 450 degrees F
- 3 * 3 small or 2 large racks of lamb, frenched
- * Good olive oil
- 1 1/2 * 1 1/2 teaspoons kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 2 * 2 cups loosely packed fresh parsley leaves
- 1 * 1 tablespoon chopped garlic cloves (3 cloves)
- 1 * 1 cup fresh white bread crumbs
- 2 * 2 teaspoons grated lemon zest (2 lemons)
- 4 * 4 tablespoons (1/2 stick) unsalted butter, melted
vegetable & chickpea curry
By Leigh
Preparation Heat oil in a large nonstick skillet over medium heat
- Ingredients
- 1 * 1 tablespoon olive oil
- 1 1/2 * 1 1/2 cups chopped onion
- 1 * 1 cup (1/4-inch-thick) slices carrot
- 1 * 1 tablespoon curry powder
- 1 * 1 teaspoon brown sugar
- 1 * 1 teaspoon grated peeled fresh ginger
- 2 * 2 garlic cloves, minced
- 1 * 1 serrano chile, seeded and minced
- 3 * 3 cups cooked chickpeas (garbanzo beans)
- 1 1/2 * 1 1/2 cups cubed peeled baking potato
- 1 * 1 cup diced green bell pepper
- 1 * 1 cup (1-inch) cut green beans
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- 1/8 * 1/8 teaspoon ground red pepper
- 1 * 1 (14.5-ounce) can diced tomatoes, undrained
- 1 * 1 (14-ounce) can vegetable broth
- 3 * 3 cups fresh baby spinach
- 1 * 1 cup light coconut milk
- 6 * 6 lemon wedges
cooking light beef stew
By Leigh
Preparation Preheat oven to 300°
- This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad green
- Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
- Ingredients
- 2 * 2 teaspoons olive oil
- 12 * 12 garlic cloves, crushed
- 1 * 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/2 * 1 1/2 teaspoons salt, divided
- 1/2 * 1/2 teaspoon freshly ground black pepper, divided
- 1 * 1 cup red wine
- 2 * 2 cups chopped carrot
- 1 1/2 * 1 1/2 cups chopped onion
- 1/2 * 1/2 cup less-sodium beef broth
- 1 * 1 tablespoon tomato paste
- 1 * 1 teaspoon chopped fresh rosemary
- 1 * 1 teaspoon chopped fresh thyme
- * Dash of ground cloves
- 1 * 1 (14 1/2-ounce) can diced tomatoes
- 1 * 1 bay leaf
- 3 * 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
crispy fried cauliflower with citrus salt
By Leigh
Directions Fill a large pot half full with vegetable oil
- * Vegetable oil, for frying
- 5 * 5 large eggs
- 2/3 * 2/3 cup cornstarch
- 1 1/2 * 1 1/2 teaspoons salt
- 3/4 * 3/4 teaspoon pepper
- 1 * 1 large head cauliflower, cut into florets
- 1/2 * 1/2 teaspoon red pepper flakes
- 2 * 2 lemons, zested
Spicy Barbecue Sauce
By Leigh
Recipe courtesy Paula Deen
- 1 1/2 cups apple cider vinegar
- 1 to 2 tablespoons Worcestershire sauce
- 1 to 2 tablespoons peanut butter
- 1 teaspoon salt
- 2 lemons, juiced
- 1 teaspoon pepper
- 2 tablespoons celery seed
- 2 tablespoons chili powder
- 4 tablespoons butter
curried beef short ribs
By Leigh
Preparation 1. Heat oil in a large nonstick skillet over medium-high heat
- Finishing this dish with lime zest and juice brightens its rich flavors.
- Yield: 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)
- Ingredients
- 2 * 2 teaspoons canola oil
- 2 * 2 pounds beef short ribs, trimmed
- 1 1/2 * 1 1/2 teaspoons kosher salt, divided
- 1/4 * 1/4 teaspoon freshly ground black pepper, divided
- 1/3 * 1/3 cup minced shallots
- 3 * 3 tablespoons minced garlic
- 3 * 3 tablespoons minced peeled fresh ginger
- 1/4 * 1/4 cup water
- 2 * 2 tablespoons red curry paste
- 1/4 * 1/4 cup light coconut milk
- 1 * 1 tablespoon sugar
- 1 * 1 tablespoon fish sauce
- 1 * 1 teaspoon grated lime rind
- 1 * 1 tablespoon fresh lime juice
- 4 * 4 cups hot cooked basmati rice