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Recipes
Stuffed Baby Peppers
By á-32
Place an oven rack in the center of the oven and preheat to 350 degrees F
- Vegetable oil cooking spray
- 2 tablespoons olive oil
- 3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
- 1/2 medium onion, finely chopped
- 3/4 cup ricotta cheese
- 1/3 cup grated Parmesan
- 1/2 cup frozen petite peas, thawed
- Kosher salt and freshly ground black pepper
- 24 (2 to 3-inch long) sweet baby peppers
Elephant Tomato Orange Soup
By á-32
In a saucepan, melt butter; add onion and saute until translucent
- 1/2 cup unsalted butter (1 stick)
- 1/2 medium onion, diced
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon baking soda
- 1/2 teaspoon dried thyme1 cup fresh orange juice
- 1/2 cup heavy cream
Mexican Beef Taco Salad From Meals and Deals
By á-32
1. COAT a large, nonstick skillet with cooking spray and place it over medium-high heat
- 1 lb 85% lean ground beef
- 1 package (3/4 oz) taco seasoning
- 1/4 c water
- 1 head romaine lettuce, chopped
- 1 can (11 oz) corn, drained
- 2 tomatoes, chopped
- 1 sm jar (8 oz) low-fat Catalina salad dressing
- 1 package (8 oz) baked tortilla chips, crushed
Chicken Tagine with Lemon and Olives
By á-32
Preparation Combine juice and chicken in a large zip-top plastic bag
- Ingredients
- 2 tablespoons fresh lemon juice
- 12 skinless, boneless chicken thighs
- 1/4 cup all-purpose flour (about 1 ounce)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground red pepper
- 2 teaspoons olive oil
- 2 cups chopped onion (about 2 medium)
- 1 teaspoon minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 cup fat-free, less-sodium chicken broth
- 1/4 cup pitted green olives, halved (about 12)
- 2 teaspoons grated lemon rind
- 1 (3-inch) cinnamon stick
- 2 tablespoons chopped fresh cilantro
Los Roast Green Chile Guacamole
By á-32
Cut the avocados in half and remove the pits
- 5 Avocados
- 1/3 Jar Los Roast Green Chile
- 1 Roma Tomato Chopped
- 1/2 Small White Onion Chopped
- 2-4 Garlic Cloves Minced
- Just under 1/4 cup Lime Juice
- Salt to taste
Corn and Scallion Salad with Cilantro-Mint Dressing
By á-32
Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend unti...
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro or parsley leaves
- 1/4 cup white wine vinegar
- 1 to 2 teaspoons honey
- Kosher salt and freshly ground black pepper
- 6 large ears corn, husks and silks removed
- 1/4 cup light olive or canola oil
- Canola oil, for brushing
- 2 cups baby mixed greens
- 6 scallions, green and pale green parts thinly sliced
- 1/2 cup crumbled feta or farmer's cheese
Chicken and Dumplings
By á-32
Heat a Dutch oven coated with cooking spray over medium-high heat
- Dumplings:
- Cooking spray
- 1 cup chopped onion
- 1 garlic clove, chopped
- 1/4 cup dry sherry
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
- 4 pounds chicken pieces, skinned
- 1 cup frozen green peas
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 cups baking mix (such as Bisquick)
- 2/3 cup fat-free milk
- Remaining ingredient:
- Chopped parsley (optional)
Ratatouille Panzanella Salad with Herb-Parmesan Dressing
By á-32
Directions Heat a charcoal or gas grill to high
- 1 cup fresh basil leaves, coarsely chopped
- 1 cup fresh flat-leaf parsley, coarsely chopped
- 1/4 cup red wine vinegar
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil
- 1 Japanese eggplant, halved lengthwise
- 1 medium red onion, unpeeled, thickly sliced
- 1 red bell pepper
- 1 yellow squash, halved lengthwise
- 1 zucchini, halved lengthwise
- Canola oil, for brushing
- 1/2 loaf ciabatta, split in half horizontally
- 12 cherry tomatoes, cored
- 2 ounces baby arugula or spinach
- 1/4 cup coarsely shredded Parmesan
Tomato and Goat Cheese Tarts
By á-32
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
- 1 large tomato, cut into 4 (1/4-inch-thick) slices
- 3 tablespoons julienned basil leaves
Penne Bolognese
By á-32
Bring a large pot of water to a boil, add the mushrooms, and blanch for 2 minutes
- 5 medium white mushrooms, cleaned and sliced
- 1/4 cup olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1/2 pound finely ground lean beef
- 1 16-ounce can plum tomatoes, with juice
- 2 bay leaves
- 1/4 cup Cabernet Sauvignon
- 1/4 cup beef broth
- Pinch of oregano
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper, to taste
- 4 tablespoons freshly grated Parmigiano-Reggiano
- 1 pound penne (or spirali pasta), cooked al dente