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Recipes
Vegetable Bake
By cortanez
1. Preheat oven to 400 degrees
- 1 zucchini, thinly sliced
- 2 small red potatoes, thinly sliced
- 3 plum tomatoes, thinly sliced
- 5 garlic cloves, minced
- extra virgin olive oil (NOTE: Can use garlic-infused EVOO)
- 6 fresh basil leaves, plus more for garnishing
- Salt and pepper
Simple Bolognese
By cortanez
In a large skillet, heat the oil over a medium flame
- 1/4 cup extra-virgin olive oil
- 1 medium onion, minced
- 2 garlic cloves, minced
- 1 celery stalk, minced
- 1 carrot, peeled and minced
- 1 pound ground beef chuck
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup chopped fresh flat-leaf parsley
- 8 fresh basil leaves, chopped
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/4 cup freshly grated Pecorino Romano cheese
- NOTE: Try with mushrooms.
Andouille and Chicken Jambalaya
By cortanez
Heat the oil in a large cast-iron Dutch oven over medium heat
- 1/2 cup vegetable oil
- 3 cups chopped onions
- 1 cup chopped bell peppers
- 3 teaspoons salt
- 1 1/4 teaspoons cayenne
- 1 pound andouille, chorizo, or other smoked sausage cut crosswise into 1/4 inch slices
- 1 1/2 pounds boneless white and dark chicken meat, cut into 1 inch cubes
- 3 bay leaves
- 3 cups medium-grain white rice
- 5 cups water/broth (NOTE: Use dry measure)
- 1 cup chopped green onions
Stir-Fried Tofu and Bok Choy in Ginger Sauce
By cortanez
One pound of baby bok choy may be used in place of regular bok choy if available; simply quarter it lengthwise
- 1 (14-ounce) package firm or extra-firm tofu
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons dry sherry or mirin
- 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
- 1 tablespoon grated fresh ginger
- 3 scallions, white parts minced and green parts cut into 1/4-inch lengths
- 5 teaspoons peanut or vegetable oil
- 1 pound bok choy (1 small head), stems and leaves separated, stems trimmed and cut crosswise 1 inch thick, leaves torn in large pieces
- 2 carrots, peeled and cut into 2-inch matchsticks
- 1 recipe Ginger Sauce
- NOTE: Try making with chicken next time for more depth in flavor.
Hearty Meat Lasagna
By cortanez
If you can't find meat loaf mix (1/3 pound each of ground beef, ground veal, and ground pork) for the sauce, or if ...
- Tomato-Meat Sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped fine
- 6 medium garlic cloves, minced or pressed through a garlic press
- 1/2 pound ground beef + 1/2 pound sweet Italian sausage (NOTE: Use slightly more meat; Can substitute with meat loaf mix but like sausage better)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup heavy cream
- 1 (28-ounce) can pureed tomatoes
- 1 (28-ounce) can diced tomatoes, drained
- Ricotta, Mozzarella, and Pasta Layers
- 15 ounces whole-milk or part-skim ricotta cheese (1 3/4 cups)
- 2 1/2 ounces Parmesan cheese, freshly grated (1 1/4 cups)
- 1/2 cup chopped fresh basil leaves
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 12 no-boil lasagna noodles
- 1 pound whole-milk mozzarella cheese, shredded (4 cups)
Light and Fluffy Pumpkin Pancakes
By cortanez
"These little beauties are a beautiful color and will keep you full for hours after eating just one serving
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 pinch clove
- 1 cup 1% low-fat milk (can be any kind)
- 6 tablespoons canned pumpkin puree
- 2 tablespoons melted butter
- 1 egg
Orecchiette with Spicy Sausage and Spinach
By cortanez
If using broccoli rabe: Bring a large pot of salted water to a boil
- Salt
- 1 package of spinach or 1 bunch of broccoli rabe
- 12 ounces dried orecchiette pasta or other small shaped pasta, such as farfalle or penne
- 3 tablespoons olive oil
- 1 pound spicy pork sausage, casings removed
- 3 garlic cloves, minced
- Pinch of dried crushed red pepper flakes
- 1/4 cup freshly grated parmesan cheese
- 1/2 teaspoon freshly ground black pepper
Pork Tenderloin with Honey-Mustard Sauce
By cortanez
For the Pork: Position an oven rack in the center of the oven and preheat the oven to 400ºF
- Pork
- Vegetable oil cooking spray
- 2 (1-pound) pork tenderloins
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons safflower or grapeseed oil
- Sauce
- 2 tablespoons safflower or grapeseed oil
- 3 garlic cloves, minced
- 2 large shallots, chopped
- 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon unsalted butter, at room temperature
Lentil Soup with Beef
By cortanez
Heat the oil in heavy large pot over medium-high heat
- 2 tablespoons olive oil
- 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 3 large celery stalks, chopped
- 2 large carrots, peeled and chopped
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 1 1/2 teaspoons chopped fresh rosemary leaves
- 1 1/2 teaspoons dried oregano
- 6 (14-ounce) cans beef broth
- 1 (28-ounce) can diced tomatoes in juice
- 2 cups (about 11 ounces) lentils, rinsed
- 1/3 cup chopped fresh Italian parsley leaves
- garlic powder
- onion powder
Garlic Mashed Cauliflower
By cortanez
Set a stockpot of water to boil over high heat
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1 clove minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter