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Recipes
Winter Slaw
By karen1
With a very sharp knife, cut the Brussels sprouts, kale, and radicchio across in thin shreds and put them all in a ...
- 6 ounces Brussels sprouts, trimmed, halved, and cored
- 6 large kale leaves, center rib completely removed (8 to 10 ounces)
- 1/2 small head radicchio, cored
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup dried cranberries
- 1 (6-ounce) chunk good Parmesan cheese
Chicken Artichoke and Cannellini Bean Spezzatino
By karen1
Recipe courtesy Giada De Laurentiis
- 2 tablespoons olive oil
- 1 (4-ounce) piece pancetta, diced into 1/4-inch pieces
- 2 medium carrots, peeled and cut into 1/2-inch pieces
- 2 celery stalks, thinly sliced
- 1 onion, diced
- 3 cloves garlic, halved
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 2 (14-ounce) cans low-sodium chicken stock
- 1/2 packed cup fresh basil leaves, chopped
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- 2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total)
- 12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces
- 1 (15-ounce) can cannellini beans, rinsed and drained
Late-Night Pasta Chez Frank
By karen1
1. Cook vermicelli according to package directions; drain and keep warm
- 1 (8-oz.) package vermicelli
- 6 garlic cloves, pressed
- 2 tablespoons olive oil
- 4 jalapeño peppers, seeded and minced
- 8 plum tomatoes, chopped
- 1/2 teaspoon salt
- 1/2 cup chopped fresh basil
- Freshly grated Parmesan cheese
Linguine with Seared Tuna and Green-Olive Tapenade
By karen1
In a food processor or blender, pulse the olives, parsley, and garlic to a coarse puree with the anchovy paste, 6 t...
- 1/2 cup pitted green olives
- 1/3 cup lightly packed flat-leaf parsley with thick stems removed
- 1 clove garlic, smashed
- 1/2 teaspoon anchovy paste
- 7 tablespoons olive oil
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1 pound tuna steak, about 2 inches thick, cut into 3-inch squares
- 3/4 pound linguine
Garlic and Herb Tomatoes
By karen1
Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer
- 3 tablespoons good olive oil
- 2 teaspoons minced garlic (2 cloves)
- 2 pints cherry tomatoes or grape tomatoes grape tomatoes better when not in season
- 2 tablespoons chopped fresh basil, plus more for garnish
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Eggs Columbian
By karen1
2012, Mary's Marvelous!, All Rights Reserved
- 12 large eggs
- Salt and pepper
- 6 scallions, white and green parts
- Plum tomato or 1/2 of a large tomato
- 2 tablespoons olive oil
- 2 12-inch whole wheat tortillas
Italian Fried Olives
By karen1
Special equipment: a pastry bag, a plain tip with a 1/4-inch opening In a small bowl, combine the cheeses, thyme, ...
- 1-ounce Gorgonzola cheese, at room temperature
- 1/4 cup ricotta cheese, at room temperature
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons lemon zest
- 20 pitted green olives, rinsed and dried thoroughly
- 1/4 cup all-purpose flour
- 1 egg, lightly beaten
- 1/2 cup plain bread crumbs
- Vegetable oil, for frying
Bibb Lettuce with Shaken Vinaigrette
By karen1
Combine the shallot, mustard, vinegar, oil, and salt and pepper in a jar and, with an immersion blender, pulse unti...
- 1 shallot, peeled and chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 heads Bibb lettuce
- 1/4 cup toasted pine nuts
- 4 ounces crumbled blue cheese
Cape Cod Chopped Salad
By karen1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 8 ounces thick-cut bacon, such as Niman Ranch
- 8 ounces baby arugula
- 1 large Granny Smith apple, peeled and diced
- 1/2 cup toasted walnut halves, coarsely chopped (see note)
- 1/2 cup dried cranberries
- 6 ounces blue cheese, such as Roquefort, crumbled
- 3 tablespoons good apple cider vinegar
- 1 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 2 1/2 teaspoons Dijon mustard
- 2 tablespoons pure maple syrup
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup good olive oil
Ravioli with Arugula, Tomatoes and Pancetta
By karen1
Bring a large pot of salted water to a boil over high heat
- 1 pound cheese ravioli
- 6 ounces thinly sliced pancetta, chopped
- 1 (15-ounce) can diced tomatoes, drained
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 3 cups arugula
- 1/2 cup thinly sliced fresh basil leaves, divided
- 2 tablespoons butter, at room temperature