Catherinebudenbender@gmail.com's profile page
Recipes
White Bean, Fennel & Sausage Soup
By catherinebudenbender@gmail.com
In large skillet, heat oil
- 2 t olive oil
- 1 lb skinned, crumbled Italian sausage (1/2 hot and 1/2 sweet)
- 2 med coarsely chopped fennel bulbs
- 2 med sliced onions
- 3 cloves minced garlic
- 1/3 C chopped parsley
- 6 C chicken broth
- 28 oz. can crushed tomatoes
- 2 C rinsed white beans
- 1 C elbow macaroni
- Salt & pepper
- 16 slices French bread, rubbed with garlic & toasted
- Parmesan cheese
Lemony Chicken Kebabs with Tomato Parsley Salad
By catherinebudenbender@gmail.com
Combine 2 T lemon juice & 2 t garlic, 1 T oregano, salt & pepper in bowl; add 1 T olive oil, stirring with whisk
- 3 T lemon juice, divided
- 1 T minced garlic, divided
- 1 1/2 T minced oregano, divided
- Salt & pepper
- 3 T olive oil, divided
- 4 chicken breasts halves, cut into 1 1/2" cubes
- 2 C parsley leaves
- 1 C chopped cherry tomatoes
Pancetta-Wrapped Asparagus with Citronette
By catherinebudenbender@gmail.com
1. Tightly wrap each asparagus spear in a slice of pancetta & refrigerate until chilled, @ 20 min
- Time: 50 min. total
- 2 lbs asparagus
- 1/2 lb very thinly sliced pancetta
- Finely grated zest & juice of 1 orange
- 2 t Dijon Mustard
- 1/4 C olive oil
- Salt & pepper
- 2 t chopped thyme
Balsamic Glazed Grilled Sweet Onions
By catherinebudenbender@gmail.com
Peel & trim onions. Cut crosswise into 1/2" slices
- 2 lb sweet onions
- Olive oil for grilling
- 1 C balsamic vinegar
- 1 T chopped thyme leaves
- Salt & pepper
Linguine with Spicy Sausage & scallion Sauce
By catherinebudenbender@gmail.com
Cook pasta in salted boiling water til al dente
- Time to Prepare: 35 min
- 3/4 lb linguine
- 4 scallions, cut in 1/2" lengths
- 1/2 C parsley
- 2 T pine nuts
- 1/4 C + 1 T olive oil
- 1/2 C Parmigiano cheese, grated
- salt & pepper
- 3/4 hot Italian sausage, casings removed
Sautéed Marinated Shrimp
By catherinebudenbender@gmail.com
Place shrimp in bowl with garlic, crushed pepper, teriyaki sauce & lemon juice
- 1 lb shrimp
- 2 T teriyaki sauce
- Pinch crushed red pepper
- 1 large sliced shallot
- 1 sliced green pepper
- 2 cloves chopped garlic
- 2 T olive oil
- 1 large sliced zucchini
- 1/4 C slivered almonds
- Lemon juice
- Salt & pepper
Warm Green Salad with Lobster & Oranges
By catherinebudenbender@gmail.com
Fill large pot with 2" of water, add salt & bring to a boil
- 2 T fine sea salt
- 2 lobster tails
- 2 minneolas or navel oranges
- 1/3 C EVO
- Ground pepper
- 4 minced shallots
- 1 t grated lemon zest
- 3 T sherry vinegar
- 4 finely shredded basil leaves
- 8 C mixed greens
Fried Sauerkraut cakes with Kielbasa
By catherinebudenbender@gmail.com
Preheat oven to 250. Pat sauerkraut dry between paper towels, then transfer to bowl; stir in eggs, flour, scallions...
- Active time: 30 min.
- 1 lb. package sauerkraut, rinsed & drained well
- 2 large eggs, lightly beaten
- 1/3 C flour
- 1/2 chopped scallions
- Salt & pepper
- Olive Oil
- Kielbasa, cut in 1/2" slices
Watercress & Mango Salad with Ginger Dressing
By catherinebudenbender@gmail.com
1. Heat olive oil in small skillet
- 2 T olive oil
- 2 T minced ginger
- 2 T lime juice
- 1 T rice vinegar
- 1/2 t chili paste or Tabasco
- 1/2 t minced garlic
- Pinch of salt
- 1/2 t sesame oil
- 1/4 C olive oil
- Salt & pepper
- 2 T chopped cilantro
- 1 thinly sliced scallion
- 3 bunches of watercress
- 1 small red onion, thinly sliced
- 1 avocado cut in 1/2" dice
- 1 mango cut in 1/2" dice
Chicken with Warm Potato Salad
By catherinebudenbender@gmail.com
Roast chicken, spiced with lemon slices, garlic, thyme, 1 bay leaf salt & pepper in 425 oven until cooked @ 20 min
- Chicken breasts
- 1/2 head of garlic
- 3 bay leaves
- 1 T olive oil
- 1/2 lemon
- thyme
- Salt & pepper
- 1 1/2 lb red potatoes
- 1 lb haricots vert
- 3 T chopped niciose olives
- 1/4 C chopped mint
- 1 T sherry vinegar
- 1 T capers