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Recipes
Beets, Slow-Roasted, with Blue Cheese, Watercress and Toasted Walnuts
By Jan_C
I love using vegetables people don't think they like or didn't like as children, such as beets and Brussels sprouts...
- 3 medium golden beets
- 3 medium red beets
- 1 head garlic, halved, plus 1 large clove garlic, minced
- 4 sprigs fresh thyme
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 tablespoon honey
- 1 tablespoon aged balsamic vinegar
- Grated zest and juice of 1 orange
- 1 shallot, minced
- 1/2 cup walnut pieces, toasted
- 1 cup loosely packed watercress
- 4 ounces blue cheese, such as Roth Kase Buttermilk Blue or Maytag
Spinach and Ricotta Gnocchi
By Jan_C
To be served with "Quick Fresh Tomatoes Saucea"
- 2 pounds fresh ricotta cheese, wrapped in cheesecloth and hung overnight in refrigerator
- 1 (9-ounce box) frozen spinach, defrosted and water squeezed out
- 4 eggs
- 2 cups grated Parmigiano-Reggiano, plus more for sprinkling
- 2 to 3 grates fresh nutmeg
- Kosher salt
- 1/4 to 1/2 cup all-purpose flour, plus more for the outside of the gnocchi
- Semolina, for holding the gnocchi
Olive Oil and Red Grape Cake
By Jan_C
Heat oven to 350 degrees F/180 degrees C
- 3/4 cup/175 ml extra-virgin olive oil, plus more for brushing
- 5 eggs, separated
- 3/4 cup/155 g sugar, more for sprinkling
- Zest and juice of 1 lemon
- Zest of 1 orange
- 1 cup/125 g cake flour
- 1/2 teaspoon salt
- 9 ounces/250 g seedless red grapes, more to taste, optional
Spicy Baked Macaroni
By Jan_C
Preheat the oven to 350 degrees F
- Salt
- 1 pound elbow macaroni pasta
- 3 tablespoons extra-virgin olive oil
- 1/2 pound assorted mushrooms, quartered
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 (14.5-ounce) can diced tomatoes
- 1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
- 1/2 teaspoon red pepper flakes
- 1/2 cups bread crumbs
- 1/4 cup grated Parmesan, plus 1/3 cup
- 1/4 cup Romano, plus 1/3 cup
- 2 tablespoons butter, softened, plus 2 tablespoons
- 12 ounces mozzarella cubed (about 2 cups)
- 1/4 teaspoon freshly ground nutmeg
Farfalle Pasta with Beet Vinaigrette and Parsley Pesto
By Jan_C
*****
- Parsley Pesto:
- Kosher salt
- 2 cups fresh curly parsley leaves
- 1/2 teaspoon granulated sugar
- 1/2 cup olive oil
- 1 cup thinly sliced scallions, green and white parts
- Beet Vinaigrette:
- 5 medium beets, thoroughly scrubbed and quartered (reserve and finely slice beet greens, if attached)
- 2 cups water
- 1/4 cup red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Pasta:
- 1 pound farfalle pasta
- Kosher salt
- 1 tablespoon unsalted butter
- 1/4 cup shaved Parmesan
Artichoke Hummus
By Jan_C
PER SERVING (1/8th of recipe, about 1/4 cup): 56 calories, 0
- 1 cup canned artichoke hearts, drained
- 1/4 cup fat-free vegetable broth
- 1/4 cup fat-free plain Greek yogurt (like the kind by Fage)
- 1 tbsp. lemon juice
- 1 1/2 tsp. crushed garlic
- 1/2 tsp. dried parsley flakes, plus more for optional garnish
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. ground cumin
- 1/4 tsp. paprika, plus more for optional garnish
- One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
Turkey Meatloaf with Feta and Sun-Dried Tomatoes
By Jan_C
Place an oven rack in the center of the oven
- Vegetable cooking spray
- 1/2 cup plain bread crumbs
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
- 2 cloves garlic, minced, optional
- 2 eggs, at room temperature, lightly beaten
- 2 tablespoons whole milk
- 1/2 cup crumbled feta cheese
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound ground turkey, preferably dark meat
Frozen Mango Cocktail
By Jan_C
Recipe courtesy Giada De Laurentiis
- 1 cup fresh mint
- 1/2 cup sugar
- 3/4 cup tequila
- 3 tablespoons fresh lime juice (from 3 large limes)
- 1 pound frozen mango (I like pear) chunks, partially thawed for 15 minutes, at room temperature
- 1 1/2 cups ice
- For heat, add some Cayenne pepper or tabasco to taste
- Lime wedges, for garnish
Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette
By Jan_C
Preheat the oven to 450 degrees F
- 1 1/2 pounds Brussels sprouts, halved
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 8 ounces slab bacon, cut into lardoons
- 1/2 cup walnuts, coarsely chopped
- 2 cloves garlic, sliced
- 2 shallots, sliced
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon grainy mustard
Michael Symon's Sausage, Pepper and Onion Pizza Pie
By Jan_C
The first four steps are great instructions to make pizza dough with a mixer
- For the Dough:
- 1 package Active Dry Yeast
- 1 1/2 cups warm Water
- 3 cups Flour
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Honey
- Kosher Salt
- For the Filling:
- 2 tablespoons Olive Oil
- 1 pound Sweet Italian Sausage (removed from the casing)
- 1 small Yellow Onion (sliced thinly)
- 2 small Red Bell Peppers (sliced thinly)
- 2 Garlic cloves (minced)
- pinch Chili Flakes
- your favorite Tomato Sauce
- 8 ounces shredded Mozarella
- 8 ounces grated Parmesean
- 8 ounces Ricotta Cheese
- Salt and freshly ground Pepper
- 1 Egg Yolk whisked with 1 tablespoon Water and 1 teaspoon Olive Oil