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Recipes
Pasta Salad with Cherry Tomatoes and Green Olivada
By karen1
by Rick Rodgers
- 1 garlic clove, peeled
- 2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided
- 3 tablespoons capers, drained
- 1 tablespoon red wine vinegar
- 1 teaspoon anchovy paste
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried crushed red pepper
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 pound gemelli, fusilli, or rotelle pasta
- 2 pints cherry tomatoes or grape tomatoes, halved
- 1 8-ounce package small (cherry-size) fresh mozzarella balls in water
- 2 tablespoons chopped fresh oregano
- Ingredient info: Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores and Italian markets.
Roasted Shrimp with Feta
By karen1
2010 Barefoot Contessa How Easy is That?, All Rights Reserved
- 4 tablespoons good olive oil, divided
- 1 1/2 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14 1/2-ounce) can diced tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon Pernod
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
- 5 ounces good feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs (see note)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons
Goujons of Sole and Dill Mayonnaise
By karen1
Cut the sole fillets in half lengthways, and then slice each fillet half into about 4 long strips on the diagonal
- 2 fillets lemon sole, skinned
- 1/2 cup cornstarch
- Salt and freshly ground black pepper
- 1 cup breadcrumbs or 2 cups panko
- 2 eggs
- 1 cup groundnut or grapeseed oil, as needed depending on the size of pan
- 1 cup mayonnaise, preferably organic
- Small bunch dill, about 1/3 cup
- 1/2 to 1 teaspoon lime juice, to taste
Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce
By karen1
Preheat the oven to 350 degrees F
- 2 tablespoons butter
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 1 medium Spanish onion, halved and thinly sliced
- Salt and freshly ground black pepper
- 14 large eggs
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1 tablespoon finely chopped fresh oregano
- 1/4 cup chopped fresh flat-leaf parsley
- Roasted Cherry Tomato Sauce, recipe follows
- Fresh basil, to garnish
- Roasted Cherry Tomato Sauce
- 3 tablespoons olive oil
- 1 pint cherry tomatoes, cut into quarters
- 2 cloves garlic, made into a paste with salt
- 1/4 cup chopped fresh basil, coarsely chopped
Grilled Lemon Chicken Skewers with Satay Dip
By karen1
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 3/4 cup freshly squeezed lemon juice (4 lemons)
- 3/4 cup good olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
- 2 pounds boneless chicken breasts, halved and skin removed
- Satay Dip, recipe follows
Longevity Noodles With Turkey and Bok Choy
By karen1
Chef Ming Tsai, owner of Blue Ginger and Blue Dragon restaurants, is the first challenger in the “GMA” is $5 Di...
- 3 cups water
- 2 packages chicken-flavored Ramen, really!
- 12 ounces ground turkey
- Canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 bunch scallions, white and green parts, 1 tablespoon of the greens reserved for garnish
- 3 small heads Bok Choy, halved, cored, washed well, cut in 1/4 inch strips
- Kosher salt and freshly ground black pepper
- Splash soy sauce
- Splash rice vinegar
Chopped Salad with a Balsamic Vinaigrette
By karen1
Whisk together the mustard and vinegar
- Balsamic Vinaigrette Chopped Salad
- 1 Tbs. dijon mustard 1/2 red bell pepper, chopped
- 1/4 cup balsamic vinegar 1/2 red onion, chopped
- 3/4 cup extra virgin olive oil 1/2 head of red cabbage, diced
- 1/8 tsp. granulated garlic 1/2 jalapeno, minced
- Salt to taste 1/2 tomato chopped seeds out
- 1 cup cucumber, chopped
- 1/2 cup carrots, chopped
- 1/2 avocado, diced
- 1/2 cup kalamata olives, chopped
- 1 head of iceberg lettuce, chopped
Baked Spinach-and-Artichoke Dip
By karen1
Fran Rifkin, Woodland Hills, California, Southern Living NOVEMBER 2006
- 2 (6-oz.) packages fresh baby spinach
- 1 tablespoon butter
- 1 (8-oz.) package 1/3-less-fat cream cheese
- 1 garlic clove, chopped
- 1 (14-oz.) can artichoke hearts, drained and chopped
- 1/2 cup light sour cream
- 1/2 cup shredded part-skim mozzarella cheese, divided
- Fresh pita wedges or baked pita chips
Sunday Brunch Bake
By karen1
HEAT oven to 400°F. BEAT eggs and sour cream with whisk until well blended
- 1 doz. eggs
- 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 pkg. (16 oz.) breakfast pork sausage
- 1 cup sliced fresh mushrooms
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 pkg. (8 oz.) KRAFT Finely Shredded Triple Cheddar Cheese
Prosecco Punch
By karen1
Recipe courtesy Trisha Yearwood
- 2 quarts white grape juice
- 1 quart pomegranate juice
- 6 ounces fresh raspberries
- 1/2 pint pomegranate seeds
- One 1-liter bottle ginger ale
- 2 bottles prosecco
- Special equipment: muffin tins