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Recipes
Blueberry Zucchini Bread
By erinp
Preheat oven to 350 degrees
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 1/4 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp coarse sea salt
- 1/2 tsp baking powder
- 3 eggs
- 3/4 cup canola oil
- 1 tsp vanilla extract
- 2 cups shredded zucchini
- 1 cup blueberries
Vegetable Frittata
By erinp
Heat broiler. Heat 1 TBS olive oil in a large, non-stick skillet
- 2 cups sliced, unpeeled zucchini
- 1/2 cup sliced red onion
- 1/2 cup sliced mushrooms
- 1/2 cup sliced bell peppers
- 8 large eggs
- 1 cup shredded mozzarella cheese
- 2 TBS chopped parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- Heated marinara sauce
- Chopped fresh basil
Baked Frittata
By erinp
Turn the oven to 400F. Butter a 9"x13" pan
- 12 eggs
- 1 1/2 - 2 cups whole milk
- 1 lb spinach, stems removed (or use organic frozen chopped spinach, defrosted)
- 1 clove garlic, minced
- 1 cup cherry tomatoes, halved
- a large handful of grated cheese (cheddar, gruyere, mozarella, etc)
- handful of chopped parseley and dill
- 1 teaspoon salt
- pepper
Pasta with Fresh Tomato-Basil Sauce
By erinp
Cooking Light, September 2010
- 1 (9-ounce) package refrigerated fresh fettuccine
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 4 cups cherry tomatoes, halved
- 1/2 teaspoon salt
- 1 cup fresh basil leaves, torn
- 1/4 teaspoon freshly ground black pepper
- 2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)
Chicken with Sun-Dried Tomatoes
By erinp
Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat
- 3 tablespoons olive oil
- 4 skinless, boneless chicken breast halves (about 1 pound)
- 1 shallot, finely chopped
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 3/4 cup water
- 1/4 cup thinly-sliced sun-dried tomatoes
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped fresh basil leaves
- 4 cups extra wide egg noodles, cooked and drained
- 1/4 cup shredded Pecorino Romano or Parmesan cheese (optional)
- Thinly-sliced fresh basil leaves (optional)
Chiles Rellenos Casserole
By erinp
Cooks Country August/September 2011
- 1 Tbs vegetable oil
- 1 onion, chopped fine
- 2 lbs 90% lean ground beef
- 4 poblano (or 6 Anaheim) chiles, stemmed, seeded and chopped
- 2 garlic cloves, minced
- 2 tsp ground cumin
- 1 1/4 tsp salt
- 1 tsp dried oregano
- 3/4 tsp pepper
- 1/4 tsp cayenne pepper
- 1 (10oz) can Rotel, drained
- 10 oz Monterey Jack cheese, shredded (2 1/2 cups)
- 1/2 cup all purpose flour
- 3/4 cup milk
- 2 large egg whites
Sausage Ragù over Creamy Polenta
By erinp
David Bonom, Cooking Light JANUARY 2012
- 3 (4-ounce) links sweet turkey Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 4 garlic cloves, minced
- 1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
- 2 1/3 cups water, divided
- 1 cup whole milk
- 3/4 cup instant polenta
- 1 ounce fresh pecorino Romano cheese, grated
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup coarsely chopped fresh flat-leaf parsley
Strawberry Spinach Salad
By erinp
Combine first 4 ingredients in a large bowl; toss gently to coat
- 1 1/2 cups quartered strawberries
- 1/4 cup Easy Herb Vinaigrette
- 1 tablespoon finely chopped fresh mint
- 1 (6-ounce) package fresh baby spinach
- 2 tablespoons sliced almonds, toasted
- 1/4 teaspoon freshly ground black pepper
Roasted Garlic Pasta Sauce
By erinp
In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, 4 to 6 mi...
- 1 large onion, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1/4 cup tomato paste
- 1 1/2 teaspoons salt
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon hot sauce
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon dried basil leaves
- 2 (28-ounce) cans whole Italian plum tomatoes, with their juices
- 3 whole heads roasted garlic, cloves removed from peels
Beef Stew
By erinp
Place the beef in a bowl with red wine, garlic, and bay leaves
- 2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
- 1 (750-ml bottle) good red wine
- 3 whole garlic cloves, smashed
- 3 bay leaves
- 2 cups all-purpose flour
- Kosher salt
- Freshly ground black pepper
- Good olive oil
- 2 yellow onions, cut into 1-inch cubes
- 1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
- 1/2 pound white mushrooms, stems discarded and cut in 1/2
- 1 pound small potatoes, halved or quartered
- 1 tablespoon minced garlic (3 cloves)
- 2 cups or 1 (14 1/2-ounce can) chicken stock or broth
- 1 large (or 2 small) branch fresh rosemary
- 1/2 cup chopped sun-dried tomatoes
- 2 tablespoons Worcestershire sauce
- 1 (10-ounce) package frozen peas