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Recipes
Pasta all'Amatriciana
By Heritage330
In a large skillet, combine the guanciale, chile and bay leaf and cook over moderately low heat until the fat has r...
- 3 ounces thickly sliced guanciale or pancetta (see Note), cut into 1/2-inch strips
- 1 fresh red chile stemmed, seeded and minced
- 1 bay leaf
- 1/2 cup dry white wine
- One 28-ounce can whole tomatoestomatoes chopped, juices reserved
- 3/4 pound dried pasta, such as bucatini, spaghetti or rigatoni
- Freshly ground pepper
- Freshly grated Pecorino Romano cheese
Sweet Potaoes with Bacon-Sesame Brittle
By Heritage330
Serve these sweet and savory potatoes as a side dish for pork or duck, or as a main course with a salad on the si...
- 4 slices bacon, cut into 1/2"-wide pieces
- 1/3 cup sugar
- 1 tablespoon sesame seeds
- 6 medium sweet potatoes (6-8 ounces each)
- 2 large eggs
- 3 tablespoons unsalted butter, room temperature
- 2 tablespoons white miso (fermented soybean paste)
- 1 2/3 " piece ginger, peeled, finely grated (about 2 teaspoons)
- 2 1" pieces scallion (dark-green parts only), thinly sliced lengthwise
Whole-Wheat Linguine with Walnuts, Orange, and Chili
By Heritage330
Maria Helm Sinskey loves the fruity, spicy flavor of Calabrian chiles in this earthy pasta dish; they usually come ...
- 1/2 cup walnuts (2 ounces)
- 1/4 cup extra-virgin olive oil
- 1 large garlic clove, minced
- 3/4 teaspoon finely grated orange zest
- 1 tablespoon seeded and chopped Calabrian chiles
- Salt
- 1/4 cup chopped flat-leaf parsley
- 1/2 pound whole-wheat linguine
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Parmesan with Caeser Roasted Romaine
By Heritage330
The heat chars the edges of the romaine leaves and softens the inner layers
- 4 7-ounce skinless, boneless chicken breasts
- Kosher salt, freshly ground pepper
- 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
- 1/2 cup panko (Japanese breadcrumbs)
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped flat-leaf parsley
- 2 garlic cloves, chopped, divided
- 2 large hearts of romaine, halved lengthwise
- 4 anchovy fillets packed in oil, drained, chopped
- 1 lemon, cut into 8 wedges
Ginger Couscous with Jalapenos and Cilantro
By Heritage330
Prepare couscous according to package directions for 2 servings, omitting salt and fat
- 2/3 cup uncooked whole wheat couscous
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons grated peeled fresh ginger
- 2 teaspoons canola oil
- 1/4 teaspoon salt
Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa
By Heritage330
David Bonom, Cooking Light AUGUST 2007
- 1 tablespoon chopped fresh oregano
- 1 tablespoon extravirgin olive oil
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 3 garlic cloves, minced
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 2 cups (1/2-inch) cubed seeded watermelon
- 1 cup (1/2-inch) cubed peeled ripe mango
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons finely chopped seeded jalapeño pepper (about 1 small)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
Golden Chicken, Corn & Orzo Soup - Recipe.com
By Heritage330
1. Bring a medium saucepan of well-salted water to a boil over high heat
- 2 tablespoons olive oil see savings
- 2 large ribs celery, finely diced see savings
- 1 medium onion, finely diced see savings
- 1 pinch saffron threads see savings
- 1/2 teaspoon dried thyme see savings
- 2 quarts homemade or low-salt chicken broth see savings
- 2 cups finely diced or shredded cooked chicken (such as leftover roast chicken) see savings
- 1/2 cup orzo see savings
- 1 cup frozen corn see savings
- 1/4 cup chopped fresh flat-leaf parsley see savings
- 3 tablespoons fresh lemon juice; more to taste see savings
- Kosher salt and freshly ground black pepper see savings
Shaking Beef
By Heritage330
PREPARE THE MEAT In a large bowl, combine the garlic, sherry, soy sauce, sugar, pepper and five-spice powder with t...
- Meat:
- 6 garlic cloves, minced
- 3 tablespoons medium-dry sherry
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon Chinese five-spice powder
- 1 tablespoon vegetable oil, plus more for cooking the meat
- 2 pounds beef tenderloin, cut into 1-inch cubes
- Vinaigrette:
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon medium-dry sherry
- 1 tablespoon red wine vinegar
- 2 teaspoons minced fresh ginger
- 2 teaspoons sugar
- 1 garlic clove, minced
- 1 lemongrass stalk, lower third of the tender inner bulb only, minced
- 6 ounces watercress (10 packed cups)
- 1/2 small red onion, very thinly sliced
Wild Rice with Dried Cranberries & Hazelnuts
By Heritage330
Put the wild rice in a medium saucepan and cover with water by about an inch
- 1 cup wild rice, rinsed
- 1 Tbs. unsalted butter
- 1/4 cup thinly sliced scallions (white part only)
- 2 Tbs. finely grated orange zest
- Juice of 1/2 orange (about 3-1/2 Tbs.)
- 1/2 cup dried cranberries, coarsely chopped
- 1/4 cup hazelnuts, toasted and coarsely chopped
- 1/4 tsp. kosher salt
- Freshly ground black pepper
Deconstructed Pesto Pasta
By Heritage330
This is a great recipe for experimenting with basil
- Kosher salt
- 1/2 cup pine nuts
- 1 lb. dried fusilli or radiatore pasta
- 6 Tbs. extra-virgin olive oil
- 8 cloves garlic, very thinly sliced
- Freshly ground black pepper
- 4 oz. coarsely grated Pecorino Romano
- 2 cups (about 2-1/2 oz.) packed sweet basil leaves or your favorite basil variety, cut into 1/2-inch-wide chiffonade (to yield about 1-1/2 cups)