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Recipes
Sauteed Asparagus and Snap Peas
By karen1
Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces
- 1 pound asparagus
- 3/4-pound sugar snap peas
- 2 tablespoons good olive oil
- Kosher salt
- Freshly ground black pepper
- Red pepper flakes, optional
- Sea salt, for serving
Pasta Ponza
By karen1
Place an oven rack in the center of the oven
- Butter for greasing
- 2 cups (12 ounces) red cherry or grape tomatoes, halved
- 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
- 1/4 cup capers, rinsed and drained
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 cup Italian-style seasoned breadcrumbs
- 1 pound ziti or other short tube-shaped pasta
- 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
- 1/4 cup chopped fresh flat-leaf parsley
- Directions
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Curried Couscous
By karen1
, 1999, The Barefoot Contessa Cookbook, All rights reserved
- 1 1/2 cups couscous
- 1 tablespoon unsalted butter
- 1 1/2 cups boiling water
- 1/4 cup plain yogurt
- 1/4 cup good olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon curry powder
- 1/4 teaspoon ground turmeric
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup small-diced carrots
- 1/2 cup minced fresh flat-leaf parsley
- 1/2 cup dried currants or raisins
- 1/4 cup blanched, sliced almonds
- 2 scallions, thinly sliced (white and green parts)
- 1/4 cup small-diced red onion
Middle Eastern Vegetable Salad
By karen1
2010, Barefoot Contessa How Easy Is That?, All Rights Reserved
- 10 scallions, white and green parts, thinly sliced
- 1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
- 1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
- 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped fresh mint leaves
- 1/3 cup julienned fresh basil leaves
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- 1 tablespoon minced garlic (3 cloves)
- Kosher salt and freshly ground black pepper
- 1/2 cup good olive oil
- 8 ounces good feta cheese, 1/2-inch-diced
- Toasted pita bread, for serving
Lemon-Almond Waffles
By karen1
Preheat the waffle maker. Lightly spray the waffle grills with vegetable oil cooking spray
- Vegetable oil cooking spray
- 1/2 cup honey
- 2 tablespoons fresh lemon juice
- Zest of 1 large lemon
- 2 large eggs, separated, at room temperature
- 2 cups unsweetened vanilla-flavored almond milk
- 3 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon pure almond extract
- Zest of 1 large lemon
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 stick unsalted butter, melted
- 3/4 cup mini chocolate chips, optional
- Special equipment: an electric waffle maker
Smoky Popcorn
By karen1
In a large saucepan, combine the oil and popcorn, cover and cook over moderate heat until it starts to pop
- 1/4 cup vegetable oil
- 1/2 cup plus 2 tablespoons popping corn
- 1 teaspoon smoked hot Spanish paprika
- 1/2 tablespoon sugar
- 4 tablespoons unsalted butter, melted and kept warm
- 1/2 cup Japanese furikake mix (see Note)
- 2 cups Japanese mixed rice crackers
- Kosher salt
Lemon-Basil Potatoes
By karen1
Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pe...
- 16 baby new potatoes, halved
- 2 cups low-sodium chicken stock
- 1/2 cup fresh lemon juice, plus 2 teaspoons
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh basil leaves
Italian Pizza Casserole
By karen1
Cook pasta according to package directions; drain and set aside
- 3 cups uncooked ziti noodles
- 1 pound ground sausage
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 1/2 cups quartered fresh mushrooms
- 1 (3-ounce) package sliced pepperoni, chopped
- 1 (2.25-ounce) can sliced black olives, drained
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
- 2 (15-ounce) cans tomato sauce
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups (8 ounces) shredded mozzarella cheese, divided
Stracciatella Semifreddo
By karen1
For the crust: Put an oven rack in the center of the oven
- Crust:
- Vegetable oil cooking spray
- 3 (5 inches long by 3/4-inch wide) plain or almond biscotti (about 4 ounces) halved
- 1/4 cup toasted hazelnuts, see Cook's Note
- 1/2 stick (4 tablespoons) unsalted butter, melted
- Filling:
- 8 egg yolks, at room temperature
- 1/2 cup sugar, plus 1/4 cup
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 cup heavy cream
- 3/4 cup chocolate-hazelnut spread at room temperature (recommended: Nutella)
- Special equipment: a 3 by 15-inch piece of parchment paper, a 7 1/2 by 12-inch piece of parchment paper
Banana Brioche Bread Pudding
By karen1
Recipe courtesy Claire Robinson, 2010
- 1 loaf brioche (about 1 pound), cut into 1/2-inch cubes
- 4 cups heavy cream
- 1 1/4 cups brown sugar, plus 2 tablespoons dark brown sugar recommended
- Pinch salt
- 3 large eggs, plus 6 egg yolks
- 3 soft very ripe bananas