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Recipes
Beef and Cannellini Bean Minestrone
By caligma
Prep time 12 minutes Cook time 40 minutes
- 3 Tablespoons olive oil
- 1 onion, finely diced
- 1 large carrot, peeled and diced into 1/4 inch pieces.
- 1 rib celery, trimmed and diced into 1/4 inch pieces
- Kosher salt and freshly ground black pepper.
- 8 ounces lean (8 percent fat) ground beef. Can use ground turkey or chicken.
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 cups low sodium beef broth
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can cannellini beans, rinsed and drained.
- 1 dried bay leaf
- 1/2 cup grated Parmesan
Interstate Chili
By caligma
Great Chili recipe...I did add a can of kidney beans, baked beans and white beans
- 1 medium Vidalia onion, diced
- 2 Tablespoons olive oil
- 1 green pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 3 jalapeno peppers, minced
- 3 tablespoons ground cumin
- 2 tablespoons ground dried oregano
- 1 tablesooon ground cinnamon
- 1 tablespoon chili powder
- 2 teaspoons cayenne
- 1 pound ground beef chuck
- 6 links Mexican chorizo, casings removed
- 2 tablespoons Gravy Master
- 2 Tablespoons hot sauce
- 1 (6 ounce) can tomato paste
- 2 cups beef broth
- 2 to 3 bay leaves
- salt and freshly ground black pepper
- 1 (8 oz.)container sour cream, for garnish
- 3 cups grated Cheddar, for garnish
- 1 small onion, diced, for garnish.
- FOR THE CHIPS
- 1 (10 oz.) bag corn tortillas, cut into 1-inch strips.
- Vegetable oil, for frying (peanut oil)
- salt.
Smoked Salmon Frittata
By caligma
, 2002, Barefoot Contessa Family Style, All Rights Reserved
- 1 medium onion, diced
- 1 tablespoon unsalted butter
- 12 extra-large eggs
- 1 cup heavy cream
- 4 ounces fresh goat cheese, such as Montrachet, crumbled
- 1/2 pound smoked salmon, chopped
- 3 scallions, chopped, white and light green parts
- 3 tablespoons chopped fresh dill
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Slow Cooker Corned Beef and Cabbage
By caligma
Recipe courtesy Suki Hertz
- 2 stalks celery, halved
- 4 carrots
- 1 medium onion, cut in 4 wedges
- 4 to 6 red potatoes, quartered
- 1 4-pound corned beef brisket
- 12-ounce bottle stout or dark ale
- 1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
- 1 medium head cabbage, cut into 6 wedges
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup drained prepared horseradish
- dash hot sauce
- salt and pepper to tast
Crouton Salad
By caligma
Recipe courtesy Giada De Laurentiis, 2008
- 1/2 (8-ounces) loaf rosemary bread, cut into 1/2-inch cubes* see Cook's Note
- Olive oil, for drizzling
- 3 cups packed arugula
- 1/3 cup toasted pine nuts
- 1/4 cup Citrus-Herb Sauce, see Roasted Citrus-Herb Game Hen recipe
- Salt and freshly ground black pepper
Quinoa and Herb Crusted Lamb
By caligma
Recipe courtesy Giada De Laurentiis
- 1 cup quinoa
- 1/3 cup chopped fresh thyme
- Zest of 1 large lemon
- 2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 eggs
- 1/4 cup plus 2 tablespoons olive oil
- 12 (1-inch thick) lamb chops (about 2 1/2 to 3 pounds), fat removed
- Salt and freshly ground black pepper
- 1 cup creme fraiche
- 1 tablespoon maple syrup
- 1 tablespoon chopped fresh thyme
- Salt and freshly ground black pepper
Wagon Wheel Pasta with Pancetta and Peas
By caligma
Recipe courtesy Giada De Laurentiis
- 1 pound wagon wheel-shaped pasta (rotelle)
- 1 tablespoon olive oil, plus 1/4 cup
- 8 ounces pancetta, finely diced
- 1 large or 2 small shallots, chopped
- 1/2 cup low-sodium chicken broth
- 1 1/2 cups (5 ounces) sugar snap peas, cut into 1-inch pieces
- 1 1/2 cups (9 ounces) shelled edamame peas
- 1 cup frozen petite peas, thawed
- 1 cup finely grated Parmesan
- 1 teaspoon kosher salt
- 1/4 cup chopped fresh mint leaves
Crab Cakes
By caligma
Favorite crab cake of all time
- Patties:
- 1 # lump crab meat
- 1/2 cup minced scallions
- 1 Tbsp. chopped fresh dill
- 1 1/2 tsp Old Bay seasoning
- 2 Tbsp. fine bread crumbs
- 1/2 cup Mayo
- 1 egg
- Sauce:
- 1/4 cup mayo
- 1/4 cup sour cream
- 2 tsps minced chipoltes or jalapeno
- 1 small clove garlic, minced
- 2 tsp fresh dill
- 1 tsp lime or lemon juice
- Mix all ingredients in bow;. Cover and refrigerate until flavors blend..at least 30 minutes
Salmon with Olive Vinaigrette
By caligma
Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth,
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 cup pitted nicoise olives
- 1/4 teaspoon chile de arbol powder or cayenne pepper
- 2 cloves garlic, chopped
- 1 Tablespoon dijon mustard
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper to taste
- 4 6 oz. salmon fillets
Granny's yeast rolls
By caligma
Recipe from Rita Sullivan
- 1 pkg active dry yeast
- 1 tsp salt
- 4 Tbsp. sugar
- 1 1/2 cups warm water (not hot)
- 5 Tbsp. butter, melted
- 1 large egg, beaten well
- 3 3/4 cups all purpose flour