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Recipes
Chicken Scaloppine with Broccoli Rabe
By aiati
1. Heat oil in a large nonstick skillet over medium-high heat
- 1 tablespoon Olive oil
- 1/3 cup Italian-seasoned breadcrumbs
- 1/4 teaspoon Black pepper
- 24 ounces Skinless, boneless chicken breast cutlets (4-6oz portions)
- 1/2 cup Dry white wine
- 1/2 cup Fat-free, less-sodium chicken broth
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Butter
- 1 pound Broccoli rabe (rapini) cut into 3-inch pieces
- 2 tablespoons Fresh parsley chopped
- 2 tablespoons Capers rinsed and drained
- 4 slices Lemon
Fresh Tomato Sauce
By aiati
Recipe courtesy of Food and Wine Books, Pasta
- 1/3 cup olive oil
- 1 1/2 pounds tomatoes, about 3, peeled, seeded and chopped (3 cups)
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
Fried Chicken
By aiati
Wash chicken and pat dry. In a heavy brown paper bag or large food storage bag, combine the flour and salt and p...
- 2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup milk
- vegetable shortening for frying
- 1 tablespoon bacon drippings
Zesty Tomato Sauce
By aiati
Recipe courtesy of Wine and Food Books, Pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 3 1/2 cups canned tomatoes with their juice (28-ounce can), chopped
- 1 teaspoon slat
- 1/4 teaspoon fresh-ground black pepper
Delicious Ham and Potato Soup
By aiati
Combine the potatoes, celery, onion, ham and water in a stockpot
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Chickpea and Date Tagine
By aiati
1. Heat oil in saucepan over medium heat
- 1 Tbs. olive oil
- 1 large onion, diced (2 cups)
- 4 cloves garlic, minced (4 tsp.)
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1 15-oz. can crushed tomatoes
- 3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
- 1 cup whole-wheat couscous
- 1 cup pitted dates, halved
- 1/4 cup lemon juice
- 1/2 cup chopped cilantro
Spaghetti with Shrimp Sauce
By aiati
1. In a large pot bring salted water to boil
- 3 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1 pound shrimp, peeled
- 1/3 cup dry white wine
- 10 ounces ripe plum tomatoes
- Salt and freshly ground pepper
- 1 pound spaghetti
- 1 tablespoon chopped fresh flat-leaf parsley
Apple Risotto
By aiati
Heat one tablespoon of avocado oil in a pot, and add the onion
- 2 tablespoons avocado oil
- 1 small onion, peeled and chopped
- 1/2 pound golden apples, peeled, cored, cut into shavings and sprinkled with lemon juice
- 1 lemon, juiced
- 1 3/4 cups short grained rice such as Arborio or Carnaroli
- 1/2 cup peeled almonds, chopped
- 1/2 cup dry white wine, warmed
- 1 quart simmering vegetable broth
- 4 tablespoons freshly grated Parmigiano
- 1/3 - 1/2 cup coconut milk
- Salt and pepper to taste
Sauteed Swiss Chard
By aiati
Rinse chard; separate stems from leaves
- 1/2 teaspoon salt
- 2 pounds Swiss chard
- 4 teaspoons melted butter
- 1/8 teaspoon pepper
- 1 tablespoon vinegar or lemon juice
Mac and Cheese
By aiati
Directions Cook macaroni according to the package directions
- 8 ounces uncooked elbow macaroni
- 2 cups shredded sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup butter
- 2 1/2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/2 cup bread crumbs
- 1 pinch paprika