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Recipes
Ravioli with Arugula, Tomatoes and Pancetta
By bridgetinma
Bring a large pot of salted water to a boil over high heat
- 1 pound cheese ravioli
- 6 ounces thinly sliced pancetta, chopped
- 1 (15-ounce) can diced tomatoes, drained
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 3 cups arugula
- 1/2 cup thinly sliced fresh basil leaves, divided
- 2 tablespoons butter, at room temperature
BLT Pasta Skillet
By bridgetinma
Preheat the oven to 400 degrees F
- Kosher salt
- 8 ounces whole wheat fusilli pasta
- 3 strips bacon
- 3 cloves garlic, thinly sliced
- One 28-ounce can whole peeled tomatoes, crushed by hand, with juices
- 1/4 teaspoon crushed red pepper
- 4 to 5 whole fresh basil leaves, plus more for garnish, optional
- 1/2 small head escarole, torn into bite-size pieces (about 4 cups)
- 1/2 cup part-skim ricotta cheese
- 1/4 cup freshly grated Parmesan
- 8 ounces part-skim mozzarella, cut into 1/2-inch cubes
Teriyaki Chicken with Warm Ginger-Carrot Slaw
By bridgetinma
Rachael Ray
- 1 1/2 pounds chicken breast cutlets
- 1/3 cup teriyaki sauce
- 4 tablespoons vegetable oil, eyeball it, divided
- 1 rounded tablespoon grill seasoning (recommended: Montreal Steak Seasoning) eyeball it in your palm
- 1 small savoy cabbage, 1 1/2 pounds
- 1 bunch scallions
- 1 cup, a couple of handfuls, snow peas
- 1/4 cup honey, eyeball it
- 3 tablespoons cider vinegar, eyeball it
- 3 tablespoons pickled ginger, drained and thinly sliced - found on Asian foods aisle
- 1 sack, 10 ounces, 2 cups, store bought shredded/julienne cut carrots
- Salt and pepper
Turkey Soup with Egg Noodles and Vegetables
By bridgetinma
Nutrition Facts Serving Size 522 g Amount Per Serving Calories 299 Calories from Fat 67 % Daily Value* Total Fat 7
- 2 teaspoons olive or vegetable oil
- 2 leeks, cleaned and chopped
- 2 carrots, peeled and chopped
- 1 clove garlic, minced
- 1 stalk celery, chopped
- 3 to 4 cups leftover cooked turkey, shredded or cubed
- 2 to 3 bay leaves
- 2 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 cups reduced-sodium chicken broth
- 6 ounces uncooked egg noodles
- 1 cup frozen green peas
- 2 tablespoons chopped fresh parsley leaves
Brunch Stuffed Peppers
By bridgetinma
Preheat oven to 350 degrees F
- 4 yellow bell peppers
- 1 cup frozen country style hash browns, thawed
- 1/2 (16-ounce) package bacon, cooked and crumbled
- 3 large eggs
- 3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
- 3/4 cup whole milk
- 1/2 cup biscuit mix
- 1/4 cup sour cream
- 2 tablespoons chopped green onion
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Quick Fake-Out "Stuffed" Eggplant
By bridgetinma
Rachael Ray
- 5 small firm eggplants, about 6 to 7 inches long and 3 inches wide or 5 Japanese eggplants about the same size
- 5 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 pound ground beef or lamb
- 2 tablespoons tomato paste
- 1 small to medium onion, finely chopped
- 3 to 4 cloves garlic, finely chopped
- A small handful raisins
- Splash white wine or chicken stock
- 3 to 4 tablespoons toasted pine nuts
- A handful basil leaves, torn or chopped
- 3 tablespoons butter
- 1 cup bread crumbs
- 1/2 cup finely chopped parsley leaves, a couple generous handfuls
- 1/2 cup finely grated pecorino cheese or Parmigiano-Reggiano
Beef Goulash
By bridgetinma
Place a large heavy pot over medium heat and add the bacon
- 4 slices bacon, chopped
- 3 pounds boneless beef shank, trimmed and cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 2 roasted red bell peppers, peeled and sliced
- 3 tablespoons Hungarian sweet paprika
- 2 teaspoons caraway seeds, toasted and ground
- 2 tablespoons red wine vinegar
- 1 (15-ounce) can whole peeled tomatoes, hand crushed
- 6 cups low-sodium beef broth
- 4 russet potatoes, peeled and thickly sliced
- 1/2 cup sour cream
- Chopped flat-leaf parsley, for garnish
"Instant" Pancake Mix
By bridgetinma
Heat an electric griddle or frying pan to 350 degrees F
- "INSTANT" PANCAKES:
- 6 cups all-purpose flour
- 1 1/2 teaspoons baking soda (check expiration date first)
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- Use the mix within 3 months.
- 2 eggs, separated
- 2 cups buttermilk
- 4 tablespoons melted butter
- 2 cups "Instant" Pancake Mix, recipe above
- 1 stick butter, for greasing the pan
- 2 cups fresh fruit such as blueberries, if desired
Steak Soup
By bridgetinma
Sunny Anderson
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pound London broil steak
- 3 tablespoons olive oil
- 1 small onion, chopped
- 1/2 pound white mushrooms, sliced
- 1 clove garlic, minced
- 4 cups beef broth
- 1/4 cup jarred sliced pickled jalapenos
- 1 cup crushed canned tomatoes
- 1 (11-ounce bag) bag baby spinach
- 1/2 cup sour cream
- 3 cups tortilla chips, crumbled
Southwestern Hash
By bridgetinma
NUTRITION FACTS Nutritional Analysis Per Serving Calories 340 Fiber 10g Total Fat 10g Saturated Fat 2
- 1 pound small red potatoes, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 small onion, diced (about 1 cup)
- 1 green pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 1/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon ancho chili powder or other chili powder
- 3 medium tomatoes, diced (about 2 1/2 cups)
- 1 can no-salt-added black beans, drained and rinsed
- Salt and freshly ground black pepper
- 1/3 cup chopped fresh cilantro leaves
- 4 eggs
- Hot pepper sauce, for serving