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Recipes
Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon
By caligma
Bring a large pot of salted water to a boil over high heat
- 1 pound whole-wheat linguine
- 1/2 cup part-skim ricotta
- 3 tablespoons olive oil
- 1/2 pound French green beans, trimmed and halved lengthwise
- 1 clove garlic, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup halved cherry tomatoes
- 1 lemon, zested
Jessie's Slaw
By caligma
Jess's favorite coleslaw
- 1 head green cabbage
- 1/2 head red cabbage
- 1/2 jar honey roasted peanuts
- 8 oz. dried cranberries
- Marzetti Slaw dressing to taste
Venetian Rolled Pizza
By caligma
great Appitizer
- Flour for dusting
- 1 pound pizza dough
- 2 cups(8 ounces) shredded mozzarella cheese
- 7 ounces prosciutto, thinly sliced
- 1 cup (about 1 1/2 ounces) torn baby spinach
- 1 tablespoon olive oil
- kosher salt for seasoning.
Herbed-Baked Eggs
By caligma
Copyright, 2004, Barefoot in Paris, All Rights Reserved
- 1/4 teaspoon minced fresh garlic
- 1/4 teaspoon minced fresh thyme leaves
- 1/4 teaspoon minced fresh rosemary leaves
- 1 tablespoon minced fresh parsley
- 1 tablespoon freshly grated Parmesan
- 6 extra-large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- Toasted French bread or brioche, for serving
Slow Cooked Beef Short Ribs
By caligma
Place ribs, onions and garlic in slow cooker
- 4 lb. short ribs
- 1 large onion
- 1 clove garlic
- 3/4 cup ketchup
- 1/4 cup cider vinegar
- 1/4 cup brown sugar
- 2 Tbsp.MAXWELL HOUSE Instant Coffee
- 1 tsp.potato starch
La Fondita Fish Tacos
By caligma
Copyright 2010, Joe Realmuto, All Rights Reserved
- 3 eggs, well beaten
- 8 ounces dark beer (recommended: Modelo Negra)
- 2 teaspoons dry mustard (recommended: Colmans)
- 1 tablespoon red chili powder
- Kosher salt
- 1 teaspoon sugar
- 1 1/2 cups all-purpose flour, plus extra for dredging
- Vegetable oil, for frying
- 1 1/2 pounds codfish, cut into serving pieces
- 2 tablespoons olive oil
- 8 white corn tortillas
- Chipotle Mayonnaise, recipe follows
- Shredded cabbage
- 1 1/2 cups mayonnaise
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons chopped fresh cilantro leaves
- 2 1/2 tablespoons chipotle chili puree
- Pinch kosher salt
Slow Cooked Pure Bread Lamb with Cannellini Beans and Garden Veggies
By caligma
From the Early Show Thoma Keller, Daniel Boulud
- Roux:
- 1 6 pound Lamb Shoulder, boned, rolled and tied
- 2 pounds Cannellini Beans
- 3 Quarts Quick Lamb Stock (recipe to follow)
- 1/2 ounce Butter, unsalted (1 Tablespoon)
- 1/3 cup Flour (All purpose)
- Canola Oil, as needed
- Kosher Salt, as needed
- 4 each, roma tomatoes, peeled and quartered
- 6 Each, Sweet Carrots, peeled and cut into 1/2 inch dice
- 10 Pearl onions or young Bulb onions, peeled with root end attached
- 15 Garlic Cloves, peeled and split with germ removed
- 20 small white turnips
Arpicot Oat Bars
By caligma
prep time 12 minutes cook time 35 minutes inactive prep time: 1 hour
- Filling:
- Vegetable oil cooking spray
- 1 (13 ounce) jar apricot jam or preserves (about 1 1/4 cups)
- 8 dried apricots, chopped into 1/4 inch pieces(about 1/3 cups)
- Crust:
- 1 3/4 cups all purpose flour
- 1 packed cup light brown sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 3/4 cups old fashioned oats
- 1 cup (4 ounces) coarsely chopped walnuts
- 1 cup (2 sticks ) unsalted butter, melted
- 1 egg, at room temp. beaten
- 1 teaspoon pure vanilla extract
Fusilli with Spicy Pesto
By caligma
Recipe courtesy Giada De Laurentiis
- 1 cup chopped walnuts
- 2 cloves garlic, coarsely chopped
- 1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped* see Cook's Note
- 2 cups grated (4 ounces) Asiago cheese
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 ounces baby spinach
- 3 ounces arugula
- 1/4 cup extra-virgin olive oil
- 1 pound fusilli pasta
- 4 ounces Asiago cheese, shaved
Herbed Quinoa
By caligma
Recipe courtesy Giada De Laurentiis
- 2 3/4 cups low-sodium chicken stock
- 1/4 cup fresh lemon juice
- 1 1/2 cups quinoa
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 3/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper