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Recipes
Linguine with Tuna Puttanesca
By caligma
Recipe courtesy Food Network Magazine
- Kosher salt
- 12 ounces linguine
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 to 1/2 teaspoon red pepper flakes
- 2 tablespoons capers, drained
- 1/2 cup roughly chopped kalamata olives
- 1 28-ounce can San Marzano plum tomatoes
- 4 basil leaves, torn, plus more for garnish
- 1 5-ounce can albacore tuna, packed in olive oil
- Freshly ground pepper
Smoked Salmon BLT
By caligma
Recipe courtesy Giada De Laurentiis
- 4 slices thick cut bacon
- 1/4 cup mayonnaise
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh dill leaves
- 8 (1/2-inch thick) slices multigrain bread
- 6 ounces smoked salmon
- 1 cup arugula, divided
- 2 large or 3 medium tomatoes, sliced
Garlic Roasted Potatoes
By caligma
, 2001, Barefoot Contessa Parties!, All rights reserved
- 3 pounds small red or white potatoes
- 1/4 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic (6 cloves)
- 2 tablespoons minced fresh parsley
Roasted Red Pepper Soup
By caligma
Yummy soup can serve hot or cold
- 3 Tablespoons extra virgin olive oil
- 4 ounces pancetta or smoked bacon, chopped
- 1 medium yellow onion, chopped
- 2 medium Yukon Gold potatoes, diced
- 2 lbs. roasted red bell peppers, coarsely choppped (or 2 store bought roasted peppers in jars, drained)
- 4 Cups low sodium chicken STOCK ( one 32 ounce container)
- 2 bauy leaves
- 2 sprigs fresh thyme or 1/4 teaspoon dried thyme
- 1/2 cup heavy creme or half and half
- 2 Tablespoons butter.
- Kosher salt and freshly ground black pepper to taste, drizzle of extra virgin olive oil for serving
Apple and Mint Punch
By caligma
Recipe courtesy Giada De Laurentiis
- 2 cups water
- 4 green tea bags
- 1 1/2 cups (100 percent) apple juice (recommended: Martinelli's)
- 1 cup Mint Simple Syrup, recipe follows
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1 cup sparkling water, chilled
- Ice
- 1 cup water
- 1/2 cup sugar
- 1 packed cup fresh mint leaves
Chicken and Arugula Pita Pockets
By caligma
Recipe courtesy Giada De Laurentiis
- 2 whole-wheat pitas, halved and opened
- 1/4 cup mayonnaise
- 1 teaspoon lemon zest
- 1/2 cup Arugula Pesto, recipe follows
- 2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces
- 8 cherry tomatoes, quartered
- 1 cup arugula
- 2 cups packed arugula
- 1 clove garlic, peeled and halved
- 1/2 cup olive oil
- 1/2 cup grated Parmesan
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Melt In Your Mouth Lemon Bars
By caligma
.DIRECTIONS 1. MIX CRUST INGRED
- INGREDIENTS
- CRUST
- 2 c flour
- 1 c butter softened (no substituting)
- 1/2 c powdered sugar
- FILLING
- 4 eggs (slightly beaten)
- 2 c sugar
- 4 Tbsp flour
- 6 Tbsp lemon juice
- FROSTING
- 1/2 c butter (softened)
- 1 c powdered sugar
- 1 tsp milk
Nutella Egg Cream
By caligma
Mix the nutella in the glass with the milk
- 2 Tbsp. Nutella, room temperature
- 3/4 cup milk in glass
- 1/2 cup seltzer, cold
Strawberry Pavlova
By caligma
It looks fancy, but it's so easy!! Cooking time does not count the hours of cooling in the oven
- 3 egg whites
- 1 pinch cream of tartar
- 3/4 granulated sugar
- 1 teaspoon vanilla
- 2 cups whipping cream
- 4 cups strawberries (raspberries,peaches or blueberries can also be used)
Brussel Sprouts with Maple and Walnut Vinaigrette
By caligma
Teresa's Christmas Recipe
- 4 Cups Brussel Sprouts
- 4 Tablespoons pure Maple Syrup
- 1 tablespoon Dijon style Mustard
- 1/2 Cup Walnut oil
- pinch freshly grated nutmeg
- salt and freshly ground pepper to taste
- 1 cup coarsely chopped walnuts