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Recipes
Black Bean, Edamame and Wheat Berry Salad
By caligma
Great way to get healthy grains into your diet, and it tastes wonderful
- 4 Cups Water
- 1/2 cup wheat Berries
- 1/2 cup of a 15 ounce can of black beans, rinsed and drained
- 1 cup frozen shelled edamame, thawed
- 1 cup chopped tomato
- 1/2 cup finely chopped red onion
- 3 tablespoons good olive oil
- 2 tablespoons red wine vinegar
- salt and pepper to taste.
Lasagne Bolognese With Spinach
By caligma
Preparation Make sauce: Heat oil in a 12 to 14 inch heavy skillet over heat until it shimmers Cook Pancetta, on...
- Bolognese Sauce:
- 1/4 Cup olive oil
- 3 ounces sliced pancetta, finely chopped
- 1 medium onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery rib, finely chopped
- 2 cloves garlic, finely chopped
- 2 pounds ground beef chuck(not lean)
- 1 1/2 cups dry white wine
- 1 1/2 cups whole milk
- 1/4 cup tomato paste
- 1 1/2 teaspoon thyme leaves
- Ricotta filling:
- 2 (10 oz.) packages frozen chopped spinach, thawed
- 2 (15 oz.)containers whole-milk ricotta
- 4 large eggs, lightley beaten
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 tsp. grated nutmeg
- 3/4 cup whole milk, divided.
- For Assembling the Lasagne:
- 12 Barilla no- boil lasagne noodles (1 box)
- 1/2 grated Parmigiano Reggiano cheese
- Equipment: a 13X9 inch baking pan (3 inches deep).
Tropical Watermelon Sorbet
By caligma
Recipe courtesy Giada De Laurentiis
- 1 (2-pound) piece seedless watermelon, rind removed and flesh cut into 1-inch pieces to yield about 3 1/2 cups
- 1 (6-ounce) can pineapple juice, chilled
- 3/4 cup ginger ale, chilled
- 1/3 cup fresh lime juice (from about 3 large limes)
- 1/2 cup grenadine (recommended: Rose's)
Roasted Beets
By caligma
2004, Barefoot in Paris, All Rights Reserved
- 12 beets
- 3 tablespoons good olive oil
- 1 1/2 teaspoons fresh thyme leaves, minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons raspberry vinegar
- Juice of 1 large orange
Broiled Halibut with Bechamel Sauce
By caligma
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 5 tablespoons unsalted butter, at room temperature
- 1/4 cup flour
- 2 cups whole milk, warmed
- 1/2 cup grated Parmesan
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch ground nutmeg
- 1 (750 ml) bottle white wine, such as pinot grigio
- 2 cups water
- 4 (6-ounce) center-cut halibut fillets, about 1-inch thick (see Cook's Note)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan
- 2 tablespoon unsalted butter, diced into 1/4-inch pieces
Smoked Salmon, Arugula and Goat Cheese Tart
By caligma
Recipe courtesy Giada De Laurentiis
- Unsalted butter, for greasing the tart pan
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 cup packed fresh flat-leaf parsley leaves
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 1 stick unsalted butter, cut into 1/2-inch pieces, chilled
- 2 tablespoons ice water, plus more as needed
- 3 tablespoons olive oil
- 1 medium leek, pale green and white part only, cleaned and thinly sliced
- 6 cups baby arugula leaves (6 ounces)
- 2 ounces goat cheese, crumbled
- 3 ounces smoked salmon, chopped into 1/2-inch pieces
- 6 large eggs, at room temperature
- Kosher salt and freshly ground pepper
- Special equipment: a 9-inch diameter tart pan with a removable base
Penne with Butternut Squash and Goat Cheese
By caligma
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
- 1 onion, diced into 1/2-inch pieces
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 pound penne pasta
- 1 cup (8 ounces) goat cheese, crumbled
- 1 cup coarsely chopped walnuts, toasted (see Cook's Note)
- 1 packed cup chopped fresh basil leaves
- 1/3 cup finely grated Parmesan
Devon's Award-Winning Chili
By caligma
Copyright 2010, Devon Fredericks, All Rights Reserved
- 5 pounds beef brisket, cut in 1-inch cubes
- 1/4 cup olive oil
- 2 cups chopped yellow onions
- 6 large garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon red pepper flakes, crushed
- 1 tablespoon cayenne pepper, or to taste
- 2 tablespoons ground cumin
- 2 green peppers, seeded and diced
- 1 bay leaf
- 6 cups tomatoes, chopped with their liquid
- Salt and freshly ground black pepper
- 1/2 cup strong coffee
- 2 (15-ounce) cans kidney beans
- 2 tablespoons chopped basil leaves
- Sour cream
- Grated Cheddar
- Diced tomato
- Tortilla chips
- Guacamole (see recipe)
Popover Pancake
By caligma
Recipe by Tara Caputo via" Just a Pinch"
- 1/2 cup flour
- 1/2 cup milk
- 2 eggs
- 1/4 cup butter
- 2 tsp. powdered sugar
- juice of 1/2 a lemon
Curried Couscous Salad
By caligma
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 cups low-sodium chicken broth
- 1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
- 1/2 teaspoon salt
- 1 (10-ounce box) couscous
- 3/4 cup dried cranberries
- 1/2 cup coarsely chopped, roasted and lightly salted cashews
- 1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
- 1/3 cup chopped fresh flat-leaf parsley
- 1 large lemon, zested
- 1/3 cup Greek yogurt
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper