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Recipes
Garlic Scape Scampi
By á-30
1. Heat the oil and melt the butter in a pan
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pinch red chili pepper flakes (optional)
- 1/2 pound shrimp (shelled and deveined)
- 1/2 cup white wine
- 1/2 lemon (juice and zest)
- 1/4 cup garlic scapes (finely chopped)
- 1 tablespoon butter
Sun-Dried Tomato Jam
By á-30
1. Place a medium saucepan over medium heat
- Sun-dried Tomato Jam (adapted from Everyday Italian via Confections of a Foodie Bride)
- The original recipe is for crostini with goat cheese, but I thought the jam was a great addition to a cheese plate on its own.
- Makes about 1 1/2 cups
- 8oz jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 1 clove garlic, minced
- 2 tablespoon sugar
- 1/4 cup red wine vinegar
- 1 cup water
- 1/2 cup chicken broth
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Three-Cheese Lasagna with Italian Sausage
By á-30
FOR SAUCE: Heat oil in heavy large saucepan over medium heat
- SAUCE
- 1 * 1 tablespoon olive oil
- 1 * 1 cup chopped onion
- 3/4 * 3/4 cup finely chopped peeled carrots
- 2 * 2 tablespoons minced garlic
- 8 * 8 ounces lean ground beef
- 6 * 6 ounces spicy Italian sausages, casings removed
- 1 * 1 28-ounce can crushed tomatoes with added puree
- 1/4 * 1/4 cup tomato paste
- 1/4 * 1/4 cup chopped fresh basil
- 1 * 1 tablespoon golden brown sugar
- 1 * 1 tablespoon dried oregano
- 1 * 1 bay leaf
- 1/2 * 1/2 teaspoon dried crushed red pepper
- LASAGNA
- 15 * 15 lasagna noodles (about 12 ounces)
- 2 * 2 15-ounce containers part-skim ricotta cheese
- 1 * 1 cup grated Parmesan cheese (about 3 ounces)
- 1 * 1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
- 2 * 2 large eggs
- 4 3/4 * 4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)
Roasted Red Pepper Hummus
By á-30
1. Puree everything in a food processor until smooth
- 1 (19 ounce) can chickpeas
- 2 roasted red peppers
- 2 roasted jalapeno peppers (optional)
- 2 cloves garlic
- 1/4 cup tahini
- 1/2 lemon (juice)
- olive oil to taste
- salt and pepper to taste
- parsley to taste (chopped, optional)
Baked Brie with Sundried Tomatoes
By á-30
1. Mix everything. 2. Transfer to a small baking dish
- 8 ounces brie (rind removed and cut into cubes)
- 2 ounces sundried tomatoes packed in oil (chopped)
- 1 clove garlic (chopped)
- 1 teaspoon thyme (chopped)
- pepper to taste
Old-Fashioned Butterscotch Pudding
By á-30
Combine cream, milk and brown sugar in heavy medium saucepan
- 2 * 2 cups whipping cream
- 1 * 1 cup milk (do not use low-fat or nonfat)
- 1/4 * 1/4 cup (packed) dark brown sugar
- 3/4 * 3/4 cup sugar
- 1/4 * 1/4 cup water
- 6 * 6 large egg yolks
- 1 * 1 teaspoon vanilla extract
- * Pinch of salt
Lamb Soulvaki
By á-30
1. Combine all ingredients and let meat marinate for 30 minutes to overnight
- 1 pound lamb (cut into bite sized pieces)
- 2 cloves garlic (chopped)
- 1 lemon (juice and zest)
- 1/4 cup olive oil
- 1 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese
By á-30
1. Melt the butter in a pan
- 1 1/2 pound ground beef
- salt and pepper to taste
- 4 buns (lightly grilled/toasted)
- caramelized onion, mushroom blue cheese sauce (see below)
- lettuce (optional)
- tomato (optional)
- blue cheese (crumbled, optional)
Beef Chimichanga
By á-30
Directions: Trim roast of all fat and cut into large chunks, say 1 by 3 inches
- •3lb. chuck roast, trimmed of all visible fat
- •1 can diced tomato with basil, garlic and oregano
- •1 green bell pepper, chopped
- •1 red onion, finely chopped
- •1 cup red wine
- •1 1/2 cups beef or chicken broth
- •5 cloves garlic, minced
- •1 - 4.oz. can diced green chile, Ortega brand
- •1 tsp. oregano
- •16 flour tortillas, fajita or regular size
- •vegetable oil for frying
- •1 lb. of shredded mild cheddar or Mexican cheese blend
Hummus en Fuego
By á-30
A couple tips before you get started - rub the skins of the walnuts off a bit after you toast them, it's nothing I ...
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons crushed red pepper flakes
- 3/4 cup walnuts, toasted
- 2 cups cooked (or canned) garbanzo beans, drained
- 1 medium clove garlic
- juice of 1/2 a lemon (about 2 tablespoons)
- 1/2 cup hot water
- 1/4 cup oil-cured olives, chopped
- a bit of chopped cilantro