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Recipes
Chicken Piccata Pasta Toss
By aiati
Recipe courtesy Rachael Ray
- 2 tablespoons extra-virgin olive oil
- 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
- Salt and pepper
- 1 1/2 tablespoons butter
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 lemon, juiced
- 1 cup chicken broth or stock
- 3 tablespoons capers, drained
- 1/2 cup flat-leaf parsley, chopped
- 1 pound penne rigate pasta, cooked to al dente
- Chopped or snipped chives, for garnish
Salmon and Green Beans
By aiati
Mix marinade ingredients together
- Marinade:
- 2 tablespoons honey
- 2 teaspoons soy sauce
- Garlic
- Ginger
- Asian spices
- 2 salmon steaks
- 2 cups green beans
- Sesame oil
Lemon Cupcakes
By aiati
Directions Preheat oven to 375 degrees F (190 degrees C)
- 3 cups self-rising flour
- 1/2 teaspoon salt
- 1 cup organic smart balance
- 2 cups white sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 cup almond or rice milk
- 2 1/2 tablespoons fresh lemon juice, divided
Autumn Wild Rice w/ Mushrooms and Apricots
By aiati
In a large skillet or dutch oven, melt butter over medium high heat
- 2 tablespoons of butter or margarine
- 1 medium chopped onion
- 1/2 cup thinly sliced mushrooms
- 4 cups cooked wild rice
- 1 cup chopped dried apricots
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon poultry seasoning
- 1/3 cup chopped, toasted pecans
Quinoa Pilaf in Lettuce Cups
By aiati
Recipe courtesy Aarti Sequeira, 2010
- 1 1/2 cups water
- 1 cup quinoa, picked and rinsed well (the red kind is prettier, but either the red or the white is fine)
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garam masala
- 1 tablespoon pine nuts
- 2 tablespoons chopped dried cherries
- Kosher salt and freshly ground black pepper
- 1 grapefruit, zested, plus 2 tablespoons juice
- 1 head Boston lettuce, leaves separated
Chicken Piccata Pasta Toss
By aiati
Recipe courtesy Rachael Ray
- 2 tablespoons extra-virgin olive oil
- 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
- Salt and pepper
- 1 1/2 tablespoons butter
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 lemon, juiced
- 1 cup chicken broth or stock
- 3 tablespoons capers, drained
- 1/2 cup flat-leaf parsley, chopped
- 1 pound penne rigate pasta, cooked to al dente
- Chopped or snipped chives, for garnish
Spinach and Strawberry Salad
By aiati
Directions In a large bowl, toss together the spinach and strawberries
- 2 bunches spinach, rinsed and torn into bite-size pieces
- 4 cups sliced strawberries
- 1/2 cup vegetable oil
- 1/4 cup white wine vinegar
- 1/2 cup white sugar
- 1/4 teaspoon paprika
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
Tabouli
By aiati
Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes
- Dressing:
- 2 cups cracked wheat (bulghur)
- 2 cups very hot water
- 1 cucumber, chopped
- 2 small tomatoes, chopped
- 1 bunch green onions, (8) sliced
- 1/4 - 1/2 cup fresh chopped mint, to taste
- 2 cups fresh chopped parsley
- 1 clove garlic, minced (optional)
- 1/2 cup fresh lemon juice
- 3/4 cup extra virgin olive oil
- 1 tablespoon pepper
- 2 teaspoons salt, or to taste
Fettuccine with Shrimp and Broccoli
By aiati
1. In a large frying pan, heat the olive oil over low heat
- 1 pound fettuccine
- 6 tablespoons extra-virgin olive oil
- 3 cloves garlic, chopped
- 10 ounces broccoli florets
- 18 large shrimp, peeled and deveined
- 1/2 cup dry white wine
- Salt and freshly ground pepper to taste
- 1 tablespoon chopped fresh flat-leaf parsley
Cinnamon Rolls
By aiati
Recipe courtesy Paula Deen
- 1/4-ounce package yeast
- 1/2 cup warm water
- 1/2 cup scalded milk
- 1/4 cup sugar
- 1/3 cup butter or shortening
- 1 teaspoon salt
- 1 egg
- 3 1/2 to 4 cups all-purpose flour
- 1/2 cup melted butter, plus more for pan
- 3/4 cup sugar, plus more for pan
- 2 tablespoons ground cinnamon
- 3/4 cup raisins, walnuts, or pecans, optional
- 4 tablespoons butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 6 tablespoons hot water