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Recipes
Creamy Wild Rice
By ccavaletti
In a small saucepan, over medium heat, melt butter
- 2 c cooked wild rice
- 1 Tbsp unsalted butter
- 1 Tbsp small diced carrot
- 1 Tbsp small diced celery
- 1 Tbsp small diced onion
- 1 Tbsp small diced red bell pepper
- 2 Tbsp small diced crimini mushrooms
- 1/2 tsp salt
- 1 tsp freshly cracked black pepper
- 1/4 tsp cayenne pepper
- 1 c heavy cream
- 2 Tbsp whole-grain mustard
- 1 Tbsp chopped Italian parsley leaves
Root Beer Carrots
By ccavaletti
In a large skillet, bring 1/2 cup water, the root beet, sugar, cinnamon, cumin and salt to a boil
- 1 - 12 oz bottle root beer
- 1/3 c light brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp coarse salt
- 2 lbs ready-peeled baby carrots
- 2 Tbsp chopped fresh thyme
Vietnamese Beef Soup (Pho)
By ccavaletti
Freeze beef 45 minutes or until firm
- 3/4 lb boneless beef top sirloin or top round steak
- 4 oz thin rice noodles (rice sticks)
- 6 c beef broth
- 3 c water
- 2 Tbsp minced fresh ginger
- 2 Tbsp reduced-sodium soy sauce
- 1 cinnamon stick (3 inches long)
- 2 c fresh bean sprouts
- 1 red onion, halved and thinly sliced
- 1/2 c chopped fresh cilantro
- 1/2 c chopped fresh basil
- 2 minced jalapeno peppers or 1-3 tsp chili sauce
Pulled Pork Tostadas with Slaw and Chipotle Cream
By ccavaletti
PULLED PORK: Line a 9- by 13-inch baking pan with foil and place the pork in the pan
- Chili Rub Slow Cooker Pulled Pork:
- 3 lb boneless pork shoulder or sirloin roast
- 2 Tbsp chili powder
- 1 -/2 tsp salt
- 1/2 tsp cayenne powder
- 1 Tbsp canola oil, or other neutral-flavored oil
- 1/2 c chicken broth
- Tostadas:
- 1 lb Chili Rub Slow Cooker Pulled Pork
- 3-4 limes
- 2 Tbsp canola oil
- 8 c finely shredded cabbage or slaw mix
- 3/4 cup fresh cilantro, coarsely chopped
- 1/4 red onion, thinly sliced
- Salt
- 1 cup sour cream
- 1/2 chipotle chile from a can of chipotle chile in adobe sauce, seeded and finely minced
- 6 8-inch Tostadas, (flat, crisped corn tortillas)
- 2 tomatoes, diced
- 3 radishes, cut into wedges
Pan-Fried Chops with Grape Salad
By ccavaletti
Preheat the oven to 400 degrees
- 4 1-inch-thick pork chops
- Salt and pepper
- 1 teaspoon dried oregano
- 2 tablespoons extra-virgin olive oil
- 1 red onion, halved and thinly sliced
- 1 cup red seedless grapes, halved
- 4 ounces baby spinach
- 1/4 cup sliced almonds, toasted
- 2 tablespoons balsamic vinegar
Tilapia Piccata
By ccavaletti
Preheat the oven to the lowest setting
- 4 tilapia or other sustainable flaky white fish fillets (1-3/4 lbs total)
- Salt and pepper
- 1 c flour, for dredging
- 4 Tbsp EVOO
- 4 Tbsp butter
- 2 lemons - 1 sliced, 1 juiced (about 3 Tbsp)
- 1 large shallot, finely chopped
- 2 large cloves garlic, finely chopped
- 1/2 c dry white wine or dry vermouth
- 2 Tbsp capers, drained
Italian Jambalaya
By ccavaletti
1. Brown Italian sausage in a Dutch oven over medium-high heat, stirring often, 5 minutes or until sausage crumble...
- 1 lb Italian sausage, casings removed
- 2 skinned and bones chicken breasts, coarsely chopped (about 1 lb)
- 2 boneless center-cut pork chops, chopped (about 1 lb)
- 1 (10 oz) pkg frozen diced onion, red and green bell peppers and celery
- 3 garlic cloves, minced
- 1 Tbsp dried Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 2 (10 oz) cans diced tomatoes and green chiles
- 1 ( 6 oz) can tomato paste
- Hot cooked orzo or other pasta (about 8 oz, uncooked)
- Garnishes: thinly sliced green onions, shredded Parmesan cheese
Spinach Salad with Beets, Quinoa & Goat Cheese
By ccavaletti
In a bowl, whisk 2 tsp zest, 3 Tbsp juice, shallot and EVOO; season
- 1 lemon, zested and juiced
- 1 shallot, finely chopped
- 3 Tbsp EVOO
- 5 oz baby spinach
- 3/4 c cooked, cooled quinoa
- 2 beets, peeled and cut into wedges
- 3 oz goat cheese
- 1/2 c walnuts
Amalfi-Style Risotto
By ccavaletti
In a small saucepan, combine the chicken stock and 1 cup water and keep warm over low heat
- 1 container (32 oz.) chicken or vegetable stock
- 2 tablespoons EVOO
- 2 large shallots or 1 small onion, finely chopped
- 2 large cloves garlic, finely chopped
- 1 1/2 cups arborio rice
- Salt and pepper
- 1 cup dry white wine
- 1 lemon, juiced and zested
- 3 tablespoons butter, cut into small pieces
- 1/2 cup grated parmigiano-reggiano (a couple of scant handfuls)
- 1/2 cup loosely packed fresh basil leaves, chopped
- 1/4 cup loosely packed fresh tarragon leaves, chopped
Tuscan Rice Soup
By ccavaletti
In a Dutch oven or large pot, heat 2 Tbsp oil over medium high
- 4 Tbsp olive oil
- 1/2 lb butternut squash, cut into 3/4-inch cubes
- 1 medium onion, finely chopped
- 3 cloves garlic, chopped
- 5 tsp finely chopped fresh rosemary
- 1 c wild rice blend
- 1/4 c tomato paste
- 6 c chicken stock
- 1 lb bulk pork sausage
- 1 c grated Parmesan cheese
- 1/4 c Italian-style dried breadcrumbs
- 1 tsp poultry seasoning
- 2 oz thinly sliced Kale