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Recipes
Double Chicken Dumpling Stoup
By melissaf
Directions: In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat
- 2 tablespoons extra-virgin olive oil (EVOO)
- 4 ribs celery from the heart, chopped
- 2 onions, chopped
- 4 carrots, shredded (1-1/2 cups)
- 1 fresh bay leaf
- Salt and freshly ground pepper
- 6 cups chicken broth
- 1 pound ground chicken
- 1 egg
- 1/2 cup Italian bread crumbs (a couple of generous handfuls)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls)
- 2 cloves garlic, finely chopped
- Dash freshly grated nutmeg
- One 1-pound package gnocchi
- 1 cup frozen peas
- Flat-leaf parsley, finely chopped (a couple of generous handfuls)
- Crusty bread, for dunking
Beef and Cannellini Bean Minestrone
By melissaf
In a large saucepan or Dutch oven, add the oil and heat over medium heat
- 3 tablespoons olive oil
- 1 onion, finely diced
- 1 large carrot, peeled and diced into 1/4-inch pieces
- 1 rib celery, trimmed and diced into 1/4-inch pieces
- Kosher salt and freshly ground black pepper
- 8 ounces lean (8 percent fat) ground beef
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 cups low-sodium beef broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 dried bay leaf
- 1/2 cup grated Parmesan
Beef Burgundy Stew
By melissaf
A classic beef stew recipe, following fundamental laws of making delicious food
- 3 pounds beef stew meat
- 2 cups red wine
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 yellow onion, coarsely chopped
- 2 large carrots, sliced
- 3 garlic cloves, chopped
- 2 teaspoons fresh thyme, chopped
- 1 tablespoon all-purpose flour
- 2 teaspoons table salt
- 1 teaspoon freshly ground black pepper
- 1/4 to 1/2 cup beef broth
Pasta e Ceci (Pasta with Chickpeas) |
By melissaf
Another short pasta, such as orzo, can be substituted for the ditalini, but make sure to substitute by weight and n...
- 2 ounces pancetta, cut into ½-inch pieces
- 1 small carrot, peeled and cut into ½-inch pieces
- 1 small celery rib, cut into ½-inch pieces
- 4 garlic cloves, peeled
- 1 onion, halved and cut into 1-inch pieces
- 1 (14-ounce) can whole peeled tomatoes, drained
- ¼ cup extra-virgin olive oil, plus extra for serving
- 1 anchovy fillet, rinsed, patted dry, and minced
- ¼ teaspoon red pepper flakes
- 2 teaspoons minced fresh rosemary
- 2 (15-ounce) cans chickpeas (do not drain)
- 2 cups water
- Salt and pepper
- 8 ounces (1 ½ cups) ditalini
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh parsley
- 1 ounce Parmesan cheese, grated (½ cup)
Lemony Chicken and Orzo Soup
By melissaf
by Mary-Frances Heck
- 1 tablespoon olive oil
- 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2" thick
- 1 celery stalk, sliced crosswise 1/2" thick
- 12 ounces skinless, boneless chicken thighs
- 6 cups low-sodium chicken broth
- Kosher salt, freshly ground pepper
- 1/2 cup orzo
- 1/4 cup chopped fresh dill
- Lemon halves (for serving)
Gazpacho
By melissaf
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes
- 1 hothouse cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 23 ounces tomato juice (3 cups)
- 1/4 cup white wine vinegar
- 1/4 cup good olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoons freshly ground black pepper
Portobello & Spinach Bolognese
By melissaf
boil simmer mixed wild mushrooms Place the dried mushrooms in small pot and cover with water or chicken stock
- 1 ounce dried porcini mushrooms or mixed wild mushrooms
- 2 cups water or chicken stock
- 2 tablespoons extra virgin olive oil (EVOO)
- 3 tablespoons butter, cut into pieces
- 4 large portabello mushrooms, gills scraped, cut into 1/4-inch dice
- 1 medium onion, chopped
- 1 small carrot, peeled and finely chopped or grated
- 1 small rib celery, finely chopped
- 3-4 large cloves garlic, finely chopped
- 1 fresh bay leaf
- 1 box organic chopped frozen spinach (10 ounces), defrosted and wrung dry in kitchen towel
- Salt and freshly ground black pepper
- Freshly grated nutmeg, to taste
- 1/4 cup tomato paste
- 1 cup dry white wine
- 1 cup whole milk
- 1 pound pappardelle or fettuccine pasta
- A handful fresh flat leaf parsley, finely chopped
- Grated Pecorino Romano cheese
Meatballs and Minestra
By melissaf
Directions: Preheat the oven to 425°
- 1 1/2 pounds ground pork
- Salt and pepper
- 2 handfuls grated parmigiano-reggiano cheese, plus more to pass around the table
- A handful of dried currants
- 3 tablespoons chopped pine nuts or walnuts, toasted
- 1 1/2 teaspoons fennel seeds
- 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
- 2 tablespoons thinly sliced pancetta or prosciutto ends, finely chopped
- 1 small onion, finely chopped
- 4 small garlic cloves, chopped
- 1 large head escarole, chopped
- Freshly grated nutmeg
- One 32-ounce container (4 cups) chicken stock
- One 15-ounce can white beans, rinsed
Potato-Crusted Pork Chops with Pesto Sauce
By melissaf
Courtesy of Food Network Magazine
- 5 sprigs fresh thyme,leaves stripped
- 3 sprigs fresh marjoram, leaves stripped
- 1 clove garlic
- Grated zest of 1 lemon
- 3 cups potato chips (regular or thick-cut)
- 2 pounds bone-in, center-cut pork loin roast
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dijon mustard
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons
- store-bought pesto
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh marjoram, minced
- Juice of 1/2 lemon
- Kosher salt and freshly ground pepper
- 1 plum tomato, diced
- Photograph by Stephanie Foley
Chunky Chicken-Barley Soup
By melissaf
Ingredients 1 cup chopped onion 1 cup chopped carrot 1/2 cup chopped celery 2 garlic cloves, minced 2 tea...
- 1 cup chopped onion
- 1 cup chopped carrot
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 2 (14 1/2-oz.) cans low-sodium, fat-free chicken broth
- 1 3/4 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 cup chopped cooked chicken
- 1/2 cup uncooked quick-cooking barley