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Recipes
Linguine with Turkey Sausage and Pesto
By mschweickert
by Dianne Jefferies: Redmond, Washington
- 2 tablespoons olive oil
- 3/4 pound fully cooked turkey sausage (such as kielbasa), cut into 1/2-inch pieces
- 1 red bell pepper, diced
- 6 large mushrooms (about 6 ounces), sliced
- 4 green onions, thinly sliced
- 3/4 pound linguine, freshly cooked
- 1/2 cup purchased pesto sauce
- 1/2 cup grated Parmesan cheese
- Additional grated Parmesan cheese
Italian Braised Pork
By mschweickert
1. In a large skillet, heat oil over medium-high
- 2 tablespoons olive oil
- 2 1/2 pounds boneless pork shoulder
- Coarse salt and pepper
- 1 large yellow onion, diced small
- 3 cloves garlic, minced
- 1 stalk celery, diced small
- 3/4 teaspoon fennel seeds
- 1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 1 can (28 ounces) crushed tomatoes
- 4 cups prepared couscous, for serving
Mini Zucchini and Goat Cheese Tarts
By mschweickert
by Maria Helm Sinskey
- 1 refrigerated pie crust (half of 15-ounce package)
- 2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds
- 1 teaspoon salt
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 2 teaspoons chopped fresh lemon thyme or regular thyme
- 3 ounces soft fresh goat cheese, room temperature
- 1/4 cup freshly grated Parmesan cheese
Fettuccine with Bell Peppers, Mushrooms and Sausage
By mschweickert
Saute sausage meat in heavy large pot over medium-high heat until cooked through, breaking up with back of spoon, a...
- 1 pound mild Italian sausage, casings removed
- 3 cups thickly sliced mushrooms (12 oz)
- 2 green bell peppers, cut into 1-inch pieces
- 1 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 2 Tbsp chopped fresh basil
- 1 tsp dried rosemary
- 2 large garlic cloves, chopped
- 12 oz fettuccine, freshly cooked
- 1 1/2 cups canned low-salt chicken broth
- 1 1/2 cups grated Parmesan
Salmon with White Beans
By mschweickert
In a large skillet, heat oil over medium
- 3 tablespoons olive oil
- 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
- 1 tablespoon finely grated lemon zest (from 1 lemon), plus wedges for serving
- 1/2 teaspoon chopped fresh rosemary
- 1/2 cup chicken broth
- 4 skinless salmon fillets (4 to 6 ounces each)
- Coarse salt and ground pepper
- 1/2 cup fresh parsley
Slow-Cooker Beef and Tomato Stew
By mschweickert
Directions In a large skillet, heat oil over medium
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, diced small
- 3 medium carrots, cut into 1/4-inch rounds
- 3 celery stalks, cut into 1/4-inch pieces
- 2 pounds beef chuck, fat trimmed, cut into 1-inch pieces
- 1 can (28 ounces) crushed tomatoes
- 1 cup low-sodium chicken broth
- 3 garlic cloves, smashed and peeled
- Coarse salt and ground pepper
- 4 cups cooked brown rice
- 6 tablespoons nonfat plain Greek yogurt
- 1/3 cup chopped fresh parsley
Red Velvet-Cherry Cake Roll
By mschweickert
Preheat the oven to 350 degrees F
- Unsalted butter, for the baking sheet
- 1 1/2 cups all-purpose flour, plus more for dusting
- 2 cups cherry-flavored cola
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/3 cup buttermilk
- 3 large eggs
- 1 tablespoon red food coloring
- 2 teaspoons almond extract
- 1/2 teaspoon vanilla extract
- Confectioners' sugar, for dusting
- 4 ounces cream cheese, softened
- 1 1/2 cups cold heavy cream
- 2 teaspoons almond extract
- 1/3 cup confectioners' sugar
Tiramisù Angel Cake Torte
By mschweickert
Using electric mixer, beat cream cheese in large bowl until smooth
- 8 ounces Philadelphia-brand cream cheese, room temperature
- 2 cups chilled whipping cream
- 2/3 cup powdered sugar
- 6 tablespoons amaretto
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon instant espresso powder or coffee powder
- 1 9- to 10-inch angel food cake
- 3 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely grated
- 1 cup sliced almonds, toasted
- Chocolate shavings (optional)
Fillet of Cod with Asparagus and Prosciutto
By mschweickert
Preparation Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes
- 1 1/2 pounds slender asparagus spears, trimmed to 7-inch lengths
- 2 garlic cloves, minced
- 1 teaspoon salt
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon plus 6 teaspoons olive oil
- 1/3 cup fresh lemon juice
- 1 1/2 teaspoons grated lemon peel
- 1/2 teaspoon ground black pepper
- 6 6-ounce cod fillets, pinbones removed
- 6 ounces paper-thin prosciutto slices, halved lengthwise
Southwestern Turkey Burgers
By mschweickert
Directions 1. Heat grill to medium-high
- 1 1/2 pounds ground dark meat turkey (93% lean)
- 1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
- 2 ounces grated Monterey Jack cheese (about 1/2 cup)
- 1/4 cup plain dried breadcrumbs
- 2 tablespoons mayonnaise
- Coarse salt and ground pepper
- Vegetable oil, for grates
- 4 hamburger buns, split horizontally
- Desired toppings