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Recipes
Italian Brunch Torte
By joanmarie
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in
- 2 tubes (8 ounces each) refrigerated crescent rolls, divided
- 1 package (6 ounces) fresh baby spinach
- 1 cup sliced fresh mushrooms
- 1 teaspoon olive oil
- 7 eggs
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1/8 teaspoon pepper
- 1/2 pound thinly sliced deli ham
- 1/2 pound thinly sliced hard salami
- 1/2 pound sliced provolone cheese
- 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
Radicchio, Fennel, and Olive Panzanella
By joanmarie
Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil on a rimmed baking sheet; season with salt and pep...
- 6 oz. country-style bread, torn into bite-size pieces (about 4 cups)
- 1 tablespoon finely grated lemon zest
- 1/2 cup olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 small shallot, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 small head radicchio, torn into bite-size pieces
- 1 small fennel bulb, thinly sliced
- 1 cup fresh flat-leaf parsley leaves with tender stems
- 1/2 cup green olives, pitted, halved
- 3 oz. aged sheep’s-milk cheese (such as Manchego), shaved
- 3 oz. hard salami, thinly sliced
Scallops & Shrimp with Yellow Rice
By joanmarie
In a large nonstick skillet, saute onion in oil until tender
- 1 large onion, chopped
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup uncooked long grain rice
- 1/2 teaspoon ground turmeric
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 3/4 cup water
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 1/2 pound bay scallops
- 1 cup frozen peas
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Low-Fat Creamy Mushroom Cavatappi
By joanmarie
Bring a large covered saucepot of salted water to a boil
- Salt
- 12 ounces cavatappi (corkscrew-shaped tube pasta; sub: penne)
- 2 teaspoons olive oil
- 1 small onion, chopped (4 to 6 ounces)
- One 8-ounce package sliced cremini mushrooms
- 1 tablespoon cornstarch
- 1 1/2 cups 1-percent milk
- 1/2 cup grated Parmesan, plus additional for serving
- 1/4 teaspoon ground black pepper
- One 10-ounce package frozen peas
- 8 ounces deli-sliced ham, cut into 1/2-inch-wide strips
Crispy Shrimp Poppers
By joanmarie
These shrimp poppers are a great appetizer, so good i could eat them as a meal! A golden crispy coating covers thes...
- 20 medium shrimp, uncooked, peeled and deveined
- 4 ounces cream cheese, softened
- 10 bacon strips
- 1 cup King Arthur Unbleached All-Purpose Flour
- 2 eggs, lightly beaten
- 2 cups panko (Japanese) bread crumbs
- Oil for deep-fat frying
Garden-Style Ravioli Recipe
By joanmarie
Cook ravioli according to package directions, except omit any oil or salt
- 9 ounce(s) ravioli, light cheese-filled
- 1 tablespoon oil, olive
- 1 medium pepper(s), red, bell, chopped
- 1 medium pepper(s), green, bell, chopped
- 1 medium carrot(s), cut into long, thin strips
- 1 small onion(s), chopped
- 2 clove(s) garlic, minced
- 1 medium tomato(es), chopped
- 1/4 cup(s) broth, chicken, less sodium
- 1 tablespoon tarragon, fresh, or 1 teaspoon dried tarragon, crushed
- pepper(s), jalapeno
- tarragon, fresh
CHICKEN MARSALA
By joanmarie
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a fla...
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
MUSHROOM BARLEY RISOTTO
By joanmarie
In a saucepan, bring the broth to a boil
- 4 cups fat-free chicken or vegetable broth
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3/4 cup pearl barley, sorted and rinsed
- 1/3 cup dry white wine
- 8 ounces Portabella or white button mushrooms, trimmed and sliced
- 2 tablespoons chopped shallots
- 2 tablespoons chopped fresh basil
- Salt and freshly ground pepper
- 3 tablespoons grated Parmesan cheese
Farfalle with Pancetta, Peas & Grana Padano
By joanmarie
Bring a large pot of water to a boil for the pasta
- 2 tablespoons olive oil
- 1/3 pound pancetta, diced
- 3 tablespoons butter
- 1 onion, finely chopped
- 2 cups shelled fresh spring peas or frozen peas, preferably organic, thawed
- 4 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1 cup chicken stock
- Salt
- 1 pound farfalle
- 1 - 1 1/2 cups grated Grana Padano
- 1/4 cup flat-leaf parsley, finely chopped
Pork Milanese
By joanmarie
Preheat the oven to 200 degrees F
- 1 cup panko (Japanese bread crumbs)
- 1/2 cup finely grated Parmesan
- 2 large eggs
- 6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
- Salt and freshly ground black pepper
- 1/4 cup plus 3 tablespoons olive oil
- 6 lemon wedges