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Recipes
Orecchiette with Mixed Greens and Goat Cheese
By karen1
Directions Bring a medium pot of salted water to a boil over high heat
- 1 cup dried orecchiette pasta
- 2 cups Mediterranean-style mixed salad greens
- 2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
- 1 tablespoon goat cheese, crumbled
- 2 tablespoons grated Parmesan, plus more for garnish
- Pinch salt
- Pinch freshly ground black pepper
Spinach Pie
By karen1
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 3 cups chopped yellow onions (2 onions)
- 2 tablespoons good olive oil
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 3 (10-ounce) packages frozen chopped spinach, defrosted
- 6 extra-large eggs, beaten
- 2 teaspoons grated nutmeg
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons plain dry bread crumbs
- 1/2 pound good feta, cut into 1/2-inch cubes
- 1/2 cup pignoli (pine nuts)
- 1/4 pound salted butter, melted
- 6 sheets phyllo dough, defrosted
Tuna and Hummus Sandwiches
By karen1
Directions Drain the oil from the tuna, reserving the oil
- 14 ounces jarred or canned Italian tuna in olive oil
- 1/4 cup minced celery
- 2 tablespoons minced yellow onion
- 2 tablespoons minced cornichons
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons good mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Sourdough bread, halved and sliced 1/2 inch thick
- Hummus, store-bought or homemade (recipe follows)
- Fresh radishes, sliced
- 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
- 1/3 cup tahini or sesame paste
- 4 teaspoons minced garlic (4 cloves)
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 8 dashes hot sauce, such as Tabasco
- 2 teaspoons kosher salt
Gumbo
By karen1
Recipe courtesy Paula Deen
- 3 large boneless skinless chicken breast halves
- Salt and pepper
- 1/4 cup vegetable oil
- 1 pound smoked sausage, cut into 1/4-inch slices
- 1/2 cup all-purpose flour
- 5 tablespoons margarine
- 1 large onion, chopped
- 8 cloves garlic minced
- 1 green bell pepper, seeded and chopped
- 3 stalks celery chopped
- 1/4 cup Worcestershire sauce
- 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
- 4 cups hot water
- 5 beef bouillon cubes
- 1 (14-ounce can) stewed tomatoes with juice
- 2 cups frozen sliced okra
- 4 green onions, sliced, white and green parts
- 1/2 pound small shrimp, peeled, deveined and cooked
Cold Zabaglione
By karen1
Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl
- 2 egg yolks
- 2 tablespoons sugar
- 3 tablespoons Prosecco
- 1/3 cup whipping cream
- Semisweet chocolate shavings, for garnish, optional
Winter Pasta Salad
By karen1
Cook pasta until al dente, rinse with cold water, and drain again
- Salad
- 12 ounces tri-color fusilli
- 1 red bell pepper, cut into matchsticks
- 1 yellow bell pepper , cut into matchsticks
- 1/2 pint cherry tomatoes, halved or quartered
- 1/2 cup oil-packed sun-dried tomatoes, chopped and drained
- 1/3 pound Genoa salami, cut into matchsticks
- 1/2 pound pepperoni, cut into matchsticks
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil, shredded
- Dressing
- 1 cup Extra Virgin Olive Oil
- 1/3 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon dried oregano
- 1 - 2 tablespoons oil from the sun-dried tomatoes
- salt and pepper, to taste
Corn Chowder
By karen1
In a large stockpot, brown sausage, garlic and onion over medium heat until cooked through; drain
- 1 pound ground Italian sausage
- 3 garlic clove, minced
- 1/2 cup onions, chopped
- 1/4 cup all purpose flour
- 4 cups milk
- 1 1/2 cups heavy cream
- 3 medium potatoes, peeled and cubed
- 3 ears of corn, kernels removed and cobs reserved
- salt and pepper, to taste
- green onion, finely chopped for garnish
Creamy Cucumber Salad
By karen1
Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl
- 4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
- 2 small red onions, thinly sliced in half rounds
- Kosher salt
- 4 cups (32 ounces) plain whole-milk yogurt
- 1 cup (8 ounces) sour cream
- 2 tablespoons champagne vinegar or white wine vinegar
- 1/2 cup minced fresh dill
- 1 1/2 teaspoons freshly ground black pepper
Fried and Stuffed Rice Balls (Arancini di Riso)
By karen1
Breading: Put the bread crumbs in a medium bowl
- Breading:
- 1 cup Italian-style seasoned bread crumbs
- Filling:
- 2 cups cooked and cooled risotto or short-grain rice, recipe follows
- 1/2 cup Italian-style seasoned bread crumbs
- 1/2 cup finely grated Parmesan
- 1/4 cup finely chopped fresh basil leaves
- 2 eggs, at room temperature, beaten
- 4 ounces Gorgonzola, at room temperature, cut into 16 (1/2-inch) cubes
- Vegetable oil, for frying
- Basic Risotto:
- 2 cups low-sodium chicken broth
- 3 tablespoons unsalted butter, at room temperature
- 1/2 small onion, chopped
- 3/4 cup Arborio rice
- 1/4 cup dry white wine
- 1/4 cup finely grated Parmesan
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Lemon Spaghetti with Jumbo Shrimp and Fried Capers
By karen1
Directions For the shrimp: In a medium skillet, heat the olive oil over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 3/4 pound large shrimp, peeled and deveined
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 pound spaghetti
- 2/3 cup extra-virgin olive oil be your own judge
- 2/3 cup grated Parmesan
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice (about 2 large lemons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh basil leaves
- 2 tablespoons capers, rinse and dry then fry briefly in a little olive oil drain them on paper towel