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Recipes
Julia's Favorite Roast Chicken
By ccavaletti
Preheat the oven to 425º
- 2-1/2 Tbsp unsalted butter
- 1/3 c each of finely diced carrots, onion and celery
- 1 tsp dried thyme, savory or mixed herbs, or 2 fresh thyme or savory sprigs
- One 3-1/2 to 4 pound chicken
- Salt and freshly ground pepper
- Parsley stems and celery leaves
- Six 1/8-inch-thick lemon slices
- 1/2 c each of sliced onion and carrot
- 1 Tbsp fresh lemon juice
- 3/4 c chicken stock or broth
Building Block 3 - Roasted Veggies
By ccavaletti
1. Position racks in the upper and lower thirds of the oven and preheat to 450
- 4 lbs bell peppers (10-12 medium, in mixed colors), cut up into 1-inch strips
- 2 large onions, halved and sliced 1/2 inch thick
- 3 cloves garlic, minced
- 5 Tbsp EVOO
- 1 large butternut squash (4 to 4-1/2 lbs) - peeled, seeded, and cut into 3/4 inch cubes (about 8 cups if you are buying precut squash)
Pumpkin Torte
By ccavaletti
Preheat oven to 350. Mix crust ingredients together and press into the bottom of a 9x13" pan
- Crust:
- 12 Graham crackers (4 squares each), crushed
- 1/3 c sugar
- 1/2 c margarine, melted
- Cream Cheese Layer:
- 2 eggs
- 3/4 c sugar
- 8 oz cream cheese
- Pumpkin Layer:
- 2 c pumpkin
- 3 egg yolks
- 1/2 c sugar
- 1/2 c milk
- 1/2 tsp salt
- 1 Tbsp cinnamon
- 1 envelope gelatin
- 1/4 c cold water
- 3 egg whites
- 1/4 c sugar
- Frosting:
- Cool Whip
Lemon Tart
By ccavaletti
Finely grate enough lemon peel to yield 1 tablespoon
- 3 lemons
- 2/3 cup blanched almonds, toasted
- 2/3 cup flour
- 2/3 cup plus 3 tablespoons granulated sugar
- 2 pinches salt
- 10 tablespoons unsalted butter, 4 tablespoons and 6 tablespoons cut separately into small pieces and chilled
- 4 large eggs plus 3 large egg yolks, at room temperature
- 1/4 teaspoon almond extract
- Confectioners' sugar, for dusting
Linguine with Sun-Dried Tomatoes
By ccavaletti
Prepare linguine according to package directions
- 1 (16 oz) package linguine
- 1 (7 oz) jar sun-dried tomatoes in oil
- 1/4 c pine nuts
- 3 garlic cloves, minced
- 1/4 c EVOO
- 1 (4 oz) package crumbled feta cheese - ** I would have liked more
- 2 Tbsp thin fresh basil strips
- Consider doubling - we ate every bit of it and would have eaten more.
Provencal Ham & Bean Soup
By ccavaletti
Rinse and sort beans; soak according to package directions
- 2 c assorted dried beans for soup
- 1 can (28 oz) whole plum tomatoes, undrained
- 2 c cubed fully cooked ham
- 1 large Yukon Gold potato, peeled and chopped
- 1 medium onion, chopped
- 1 c chopped carrot
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 2 tsp herbes de Provence
- 1-1/2 tsp salt
- 1 tsp pepper
- 1 carton (32 oz) unsalted chicken stock
- French bread
Quinoa with Sweet Potatoes and Black Beans
By ccavaletti
Preheat oven to 400 degrees
- 4 c chopped sweet potatoes, about 2 medium
- 1 sweet onion, sliced
- 3 cloves garlic, crushed
- 1/2 tsp salt, divided
- 1/4 tsp ground black pepper
- 1 Tbsp olive oil, divided
- 1 lb pork tenderloin, trimmed
- 1 Tbsp Paula Deen Paprika Spice blend
- 1-3/4 c chicken broth
- 1 c quinoa, rinsed and drained
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 c queso fresco cheese
- 1/4 c chopped fresh cilantro
- 2 Tbs fresh lime juice
Quick Beef Soup
By ccavaletti
Cook ground beef and onion in Dutch oven, stirring frequently, until beef is browned; drain
- 1 lb ground beef
- 1 medium onion, chopped (1/2 cup)
- 1 pkg Hamburger Helper - beef noodle
- 5 c water
- 1 bay leaf
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 16 oz can tomatoes
- 1 10 oz pkg frozen mixed vegetables
Southwest Pork in Black Bean Sauce
By ccavaletti
Cut pork into 1/2-inch cubes
- 1 to 1 1/2 pounds boneless pork loin chops
- 1 tablespoon ground cumin
- 1 teaspoon ground chipotle chile pepper
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 2 (10-ounce) cans mild diced tomatoes with green chiles
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (8-ounce) can whole kernel corn, drained
- 1 tablespoon vegetable oil
- 1 small red onion, diced
- 1 cup uncooked instant rice
- 1 cup (4 ounces) grated Cheddar cheese
- 2 tablespoons chopped fresh cilantro
- Flour tortillas
- Lime wedges
- Sour cream
Ravioli With Sage-Walnut Butter
By ccavaletti
Bring a large pot of salted water to a boil
- Kosher salt
- 1/4 cup balsamic vinegar
- 2 teaspoons honey
- 1 bay leaf
- 2 9-ounce packages refrigerated cheese ravioli
- 6 tablespoons unsalted butter
- 1/3 cup fresh sage leaves
- 1 cup walnuts, roughly chopped
- 3/4 cup grated parmesan cheese