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Recipes
SPINACH & RED PEPPER PANINI
By BobD
1. Bring a large pot of generously salted water to a boil
- 12 ounces (2 bags) baby spinach
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- Salt, preferably kosher salt, and freshly ground pepper
- 1 large or 2 smaller roasted sweet red peppers, sliced
- 1/4 pound mozzarella, grated
- 8 slices whole grain country bread
RICE PILAF w/ALMONDS & RAISINS
By BobD
Put the rice in a bowl. Wash in several changes of water
- If you like, you could add a generous pinch of saffron threads to the rice just before you cover it and let it simmer. You could also use chicken stock instead of the water.
- 2 cups basmati rice
- 3 tablespoons olive or canola oil or ghee
- One 2-inch cinnamon stick
- 1/2 medium onion, sliced into fine half Rings
- 2 tablespoons slivered blanched almonds
- 2 tablespoons golden raisins
- 1 teaspoon salt
SPAGHETTI w/MUSHROOMS, GARLIC & PARSLEY
By BobD
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat
- Makes 6 servings
- Salt
- 1/4 cup extra-virgin olive oil
- 8 cloves garlic, chopped fine
- 1 1/2 pounds assorted mushrooms, cleaned and sliced 1/4 inch thick (about 6 cups)
- Freshly ground black pepper
- 8 fresh sage leaves, chopped
- 1 pound spahetti
- 1 cup Vegetable stock or water
- 1/4 cup chopped fresh Italian parsley
- 1 cup freshly grated Parmigiano-Reggiano cheese