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Recipes
Italian Sausage Tomato Orzo Soup
By PineyCook
In a 3-quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min)
- 2 tablespoons olive oil
- 1/2 lb. Italian sausage links (casings removed); rolled into bite-sized pieces
- 1/2 red onion, diced
- 3 garlic cloves, finely chopped
- 2 celery stalks, chopped
- 1 cup whole wheat orzo pasta
- 3 cups reduced-sodium chicken broth
- 3 cups water
- 2-15oz cans diced tomatoes – no salt added
- 1 tablespoon dried Italian seasoning
- 1 tablespoon dried Oregano
- 1/2 teaspoon ground fennel
- 1 teaspoon salt
- black pepper to taste
Baked Reuben Casserole
By PineyCook
Butter a deep (11x7x3-inch) baking dish
- 5 to 6 slices of rye bread, divided
- 3/4 pound thinly sliced corned beef or pastrami (shaved)
- 1 cup rinsed and well-drained sauerkraut
- 3/4 cup dill pickles, chopped
- 1 teaspoon caraway seeds
- 4 cups Swiss cheese, shredded
- 3 eggs
- 1 cup milk
- 1/4 cup prepared yellow mustard
- 1/4 cup Thousand Island salad dressing
Butternut Squash Casserole with Leeks, Prosciutto and Thyme
By PineyCook
Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish
- 3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped thyme leaves
- Kosher salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 3 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)
- 6 large eggs
- 2 1/2 cups half-and-half
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 8 ounces baguette, crusts removed and bread cut into 1/2-inch dice
- 4 ounces thinly-sliced prosciutto, cut into thin strips
Mac and Cheese Soup
By PineyCook
Recipe courtesy Food Network Magazine
- Kosher salt
- 4 ounces elbow macaroni (1 cup)
- Cooking spray
- 2 plum tomatoes, sliced 1/2 inch thick
- 4 1/2-inch-thick slices baguette
- Freshly ground pepper
- 3 shallots
- 1 carrot, cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 3 3/4 cups fat-free low-sodium chicken broth
- 1 1/4 cups 2% milk
- 6 ounces shredded cheddar cheese (about 1 1/2 cups)
- 1/4 cup grated parmesan cheese
Asian Ramen Chicken Chopped Salad
By PineyCook
Preheat oven to 400 degrees
- 1 lb boneless skinless chicken breasts, cooked and shredded or chopped
- 2 (3 oz) packages dry ramen
- 3/4 cup sliced almonds
- 5 cups shredded green cabbage (12 oz, chop into thin shreds)*
- 2 cups shredded purple cabbage (5 oz, chop into thin shreds)
- 1 large carrot peeled and chopped into matchsticks (3/4 cup)
- 4 green onions, sliced (about 1/2 cup)
- 2 Tbsp toasted sesame seeds
- 1/2 cup canola oil
- 1/4 cup + 2 Tbsp apple cider vinegar
- 1/2 cup granulated sugar
- 1 1/2 Tbsp soy sauce (not low-sodium)
- 1/2 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried ginger
- Salt to taste
Nonna Luna's Rice
By PineyCook
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat
- 1 stick (4 ounces) unsalted butter, divided, at room temperature
- 2 cups parboiled long-grain rice, such as Uncle Ben's
- 3 1/2 cups chicken stock
- 2 teaspoons kosher salt
- 1 clove garlic, minced
- 2 pounds small shrimp, peeled and deveined
- 1/2 cup lemon juice (about 2 lemons)
- 1 tablespoon hot sauce
- 1 cup whipping cream
- Freshly ground black pepper
Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette
By PineyCook
For the vinaigrette: In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic and rosem...
- 12 - 16 oz peeled and cubed butternut squash (I just bought pre-cut. Cubes should be about 3/4-inch. About 4 - 5 cups)
- 1 Tbsp olive oil
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper
- 6 slices bacon, cooked and crumbled (6 oz)
- 1/2 cup chopped walnuts, toasted
- 1/2 cup thinly sliced red onion (rinse under water to remove harsh bite. About 1/3 of a medium)
- 3 oz feta or goat cheese, crumbled
- 5 oz baby kale and spinach blend or arugula and spinach blend
- 1/3 cup dried cranberries
- Vinaigrette
- 3 Tbsp real maple syrup
- 2 1/2 Tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1 clove garlic, minced
- 2 1/2 tsp minced fresh rosemary or 3/4 tsp dried, crushed
- Salt and freshly ground black pepper
- 1/3 cup olive oil
Slow Cooker Marinara Sauce
By PineyCook
1. Heat the oil over low heat in a skillet
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 (28 oz) cans crushed tomatoes
- 1 (6 oz) can tomato paste
- 6 cloves garlic, minced or pressed into the sauce in the slow cooker
- 2 whole bay leaves
- 1 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1 tablespoon brown sugar (or maple sugar or mild honey)
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 cup water
- A few grinds of black pepper
- 1 tablespoon tamari sauce (or 1 teaspoon kosher salt)
Kale Salad with Meyer Lemon Vinaigrette
By PineyCook
•To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a s...
- For the Meyer lemon vinaigrette:
- 4 cups chopped kale
- 1 avocado, diced
- 1/2 cup cooked quinoa
- 1/2 cup pomegranate arils
- 1/2 cup chopped pecans
- 1/4 cup crumbled goat cheese
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 3 tablespoons freshly squeezed Meyer lemon juice
- Zest of 1 Meyer lemon
- 1 tablespoon sugar
Beef and Salsa Skillet
By PineyCook
1. In 12-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain
- 1 lb lean (at least 80%) ground beef
- 1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa (2 cups)
- 1 can (15 oz) Progresso™ dark red kidney beans, undrained
- 1 can (7 oz) Green Giant™ Niblets® whole kernel corn, undrained
- 1 can (8 oz) tomato sauce
- 2 teaspoons chili powder
- 1 1/2 cups Original Bisquick™ mix
- 1/2 cup milk
- 1/2 cup shredded Colby-Monterey Jack cheese (2 oz), if desired