Cweeks' profile page
Recipes
Pasta Primavera
By cweeks
Directions Preheat the oven to 450 degrees F
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini or 1 large zucchini, cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs or herbes de Provence
- 1 pound farfalle (bowtie pasta)
- 15 cherry tomatoes, halved
- 1/2 cup grated Parmesan
- Gralic, Red Pepper flakes & Balsamic?
Tequila-Orange BBQ Chicken Burritos with Sharp Cheddar, Baked Beans and Red Cabbage
By cweeks
Toast the chile peppers in a saucepan over medium-high heat, pressing them flat with a metal spatula and turning oc...
- 3 to 4 dried guajillo or red New Mexico chile peppers, stemmed and seeded
- 2 1/2 cups chicken stock
- 1 cup organic ketchup
- 1/4 cup plus 2 tablespoons cider vinegar
- 2 tablespoons packed dark brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dark amber maple syrup
- 2 shots Mezcal or other tequila of your choice
- 4 cloves garlic, finely chopped
- 3 limes
- 1 small organic orange
- 4 cups shredded Poached Chicken Breasts, recipe follows
- 1/3 cup plus 1 tablespoon EVOO
- 4 slices smoky bacon, chopped
- 1 red onion, halved; 1 half chopped and the other half whole
- One 28-ounce can baked beans, such as Bush's
- 1/4 cup steak sauce, such as Lea and Perrins Thick Classic Worcestershire Sauce
- 2 teaspoons coarsely ground black pepper
- 1 small red cabbage (1 pound), finely shredded
- Kosher salt
- 8 large flour tortillas
- 12 ounces sharp white Cheddar
Greek Salad With Baked Pita
By cweeks
Nutrients per 1 1/2-cup serving: Calories: 280, Total Fat: 7 g, Sat
- 2 6-inch whole-wheat pitas
- 1 English cucumber, unpeeled and chopped
- 2 medium tomatoes, seeded and chopped
- 1/2 red onion, chopped
- 1 15-oz can low-sodium chickpeas, rinsed and drained
- 1/3 cup fresh parsley, chopped
- 1 tbsp extra-virgin olive oil
- 3 tbsp lemon juice
- Fresh ground black pepper, to taste
- 2 oz low-fat feta cheese, crumbled
- Paprika, for garnish
Chicken Enchiladas
By cweeks
Coat large saute pan with oil
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Chicken and Mushrooms with Rigatoni
By cweeks
Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil
- 2 tablespoons EVOO
- 2 tablespoons butter
- 1 pound crimini or button mushrooms, sliced
- 3 to 4 cloves garlic, finely chopped
- 2 shallots, finely chopped
- A few sprigs each fresh sage and thyme, finely chopped
- Salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 1/3 About 1/3 cup marsala or dry sherry
- 2 cups tomato passata or puree
- 1 cup chicken stock
- 1/2 cup heavy cream
- 2 cups poached chicken, in bite-size pieces
- 1 pound rigatoni
- Freshly grated Parmigiano-Reggiano
Mushroom Risotto
By cweeks
In a medium saucepan, bring the stock to a simmer over medium heat
- 5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 1 teaspoon minced garlic
- 12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired
- 2 cups arborio rice
- 1 teaspoon chopped fresh thyme
- 1 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 1 cup finely grated Parmesan
- 2 teaspoons chopped fresh parsley leaves
- 1 to 2 teaspoons truffle oil, optional
- 4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnis
Herb-Roasted Onions
By cweeks
2007, Ina Garten, All Rights Reserved
- 2 red onions
- 1 yellow onion
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1/2 tablespoon minced fresh thyme leaves
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- 1/2 tablespoon minced fresh parsley leaves
Key Lime Pie
By cweeks
Recipe courtesy Emeril Lagasse, 2002
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 4 tablespoons (1/2 stick butter) melted
- 2 (14-ounce) cans condensed milk
- 1 cup key lime or regular lime juice
- 2 whole eggs
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon lime zest
Tomato & Watercress Salad
By cweeks
For the vinaigrette, whisk together lemon juice, vinegar, sumac, and cumin; slowly whisk in oil
- FOR THE VINAIGRETTE, WHISK:
- 2 Tbsp. fresh lemon juice2 Tbsp.
- 1 Tbsp. red wine vinegar1 Tbsp.
- 1 tsp. ground sumac or minced lemon zest1 tsp.
- 1 ⁄2 tsp. ground cumin1⁄2 tsp.
- 1 ⁄4 cup extra-virgin olive oil1⁄4 cup
- Salt and black pepper to taste
- FOR THE SALAD, COMBINE:
- 4 medium tomatoes, cut into wedges4
- 1 bunch watercress, tough stems removed (about 2 cups)1 bunch
- 1 cup thinly sliced red onion1 cup
Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale
By cweeks
Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper
- 4 skin-on, bone-in chicken drumsticks
- 4 skin-on, bone-in chicken thighs
- 1 whole skin-on, bone-in chicken breast, quartered (separate the breast and then cut each piece in half crosswise)
- EVOO, for liberal drizzling
- Sea salt and freshly ground black pepper
- 1 1/2 pounds baby potatoes
- 4 to 5 sprigs fresh rosemary, leaves stripped and chopped
- 2 small to medium onions, cut into thin wedges with the root ends attached
- Handful fresh bay leaves
- One 10-ounce box frozen artichoke hearts, thawed, drained and halved, or one 14-ounce can artichoke hearts, drained and halved
- 1 head garlic, cloves separated and crushed
- 1 lemon, sliced
- 1 cup dry white wine
- 1 bunch black kale or dinosaur kale, stemmed
- Freshly grated nutmeg