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Recipes
Spaghetti with Roasted Tomatoes, Garlic, Pancetta
By Laura77
Preheat the oven to 350 degrees
- 3 ounces diced pancetta (if you can't find pancetta, you may substitute bacon)
- 6 tablespoons extra virgin olive oil, plus more for the pasta
- 2 anchovy fillets
- 1 cup coarse fresh bread crumbs*
- 4 tomatoes, tops sliced off, seeds scooped out
- 2 cloves garlic, thinly sliced
- small handful fresh thyme, parsley or basil leaves, chopped
- salt & pepper
- 8 ounces spaghetti
Chicken Marsala with Pancetta and Cream
By Laura77
Coat a large skillet lightly with olive oil and set it over medium-high heat
- Olive oil
- 2 oz. pancetta (about a 1/4-inch thick slice), cut into a 1/4-inch dice
- Flour for dredging (about 1/2 cup)
- 4 thin chicken breast cutlets, about 1/2 lb. total
- Coarse salt
- Freshly ground black pepper, preferably on the coarse side
- 1/2 cup dry Marsala wine
- 2 to 4 Tbs. heavy cream
- Minced fresh flat-leaf parsley (optional)
Pan Seared Brussels Sprouts with Cranberries & Pecans
By Laura77
Heat skillet with drizzling of olive oil over medium heat
- 1 pound brussels sprouts, de-stemmed and halved
- 2/3 C fresh cranberries
- 1/3 C gorgonzola cheese, crumbled
- 1/3 C pecans
- 2 cups barley, cooked
- 1 T maple syrup
- 1 T balsamic vinegar
- Olive oil
- Salt & pepper
Zuppa Toscana
By Laura77
1. Saute sausage and crushed red pepper in large dutch oven or pot
- 1 lb Italian sausage, ground
- 1 1/2 t crushed red pepper
- 1 large white onion, chopped
- 2 cloves garlic, pressed
- 6-8 C chicken broth
- 1 lb russet potatoes, sliced
- 1/2 bunch Kale, washed and torn in small pieces
- 1 C heavy cream
Shrimp Ceasar Salad
By Laura77
Place lemon juice, mustard, anchovies (or anchovy paste) and garlic in a food processor; process until smooth
- 3 T lemon juice, plus 4 lemon wedges for garnish
- 2 t Dijon mustard
- 3 anchovies, coarsely chopped, or 1 t anchovy paste
- 1 clove(s) garlic, coarsely chopped
- 2 T extra-virgin olive oil
- 1/2 C grated Asiago cheese, divided
- 1/2 t freshly ground pepper
- 8 C chopped hearts of romaine, (about 2 hearts)
- 1 pound(s) peeled cooked shrimp, (21-25 per pound; thawed if frozen)
- 1 C croutons, preferably whole-grain
Roasted Vegetable Lasagna
By Laura77
For the bechamel: In a medium sized saucepan, melt the butter
- For the bechamel:
- 1/2 cup butter (1 stick)
- 1/2 cup flour
- 4 cups milk
- some grated nutmeg
- 1/2 tsp ground white pepper
- 1 chicken bouillion cube (amount that you would dissolve in 1 cup water)
- note: if you are using Knorr bouillion cubes, remember they are for 2 cups of water - just cut them in half)
- Vegetables to roast (you can use anything you like; ex. a combination of zucchini, yellow squash, carrots, 3 garlic cloves and some chopped up fresh spinach)
- Lasagna noodles for one 13x9 inch baking pan ("no boil" noodles are not recommended for this lasagna)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Puerto Rican Rice and Beans
By Laura77
Heat the pan over high heat and add oil
- 2 tablespoons oil
- 2 tablespoons sofrito
- 4 oz tomato sauce
- 1 packet Sazon (the orange Goya packet - con culantro y achiote)
- 1 can green pigeon peas - gandules verdes
- 1 small green pepper - chopped (optional)
- 1 cup rice - rinsed
- 1 cup water
Asparagus and Ricotta Tart
By Laura77
Line a 9-inch tart pan with a store bought pie dough or make your own
- 1 About 1 pound asparagus
- 8-10 cherry tomatoes
- 1 1/2 cups ricotta
- 2 large eggs
- 1 crushed garlic clove
- Zest of one lemon
- Salt and pepper to taste
- 1/2 cup grated parmesan
Tangy Spiced Brisket
By Laura77
Sure, I’ve pretended that I adapted this from an Emeril recipe but I am pretty sure Emeril wouldn’t recognize w...
- 3 large onions, sliced
- 3 tablespoons vegetable oil
- 6 garlic cloves, peeled and halved
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 1/4 teaspoons black pepper
- 1 1/2 teaspoons onion powder
- 1/8 to 1/4 teaspoon cayenne (adjust to your heat preference)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 cups beef stock (unsalted or low salt)
- 1 cup ketchup*
- 1 cup chili sauce*
- 1 cup brown sugar (light or dark)
- 8 to 10 pound brisket
Blueberry Banana Muffins
By Laura77
Preheat oven to 425 F. Spray tin with olive oil spray
- 3/4 C mashed ripe banana (about 2)
- 3/4 C non-fat plain yogurt
- 1/2 C honey
- 1/3 C olive oil
- 2 t vanilla extract
- 2 1/2 C white whole-wheat flour
- 2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 generous C blueberries, fresh or frozen
- 1/2 toasted chopped walnuts (optional)