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Recipes
Spinach and Pancetta Fake-Out Risotto
By jeknudson
Ann Taylor Pittman, Cooking Light MAY 2014
- 2 ounces prechopped pancetta
- 2 cups chopped leek (about 2 large)
- 3 garlic cloves, minced
- 2 cups unsalted chicken stock (such as Swanson)
- 1 tablespoon all-purpose flour
- 1 ounce 1/3-less-fat cream cheese
- 1 tablespoon fresh thyme leaves
- 2 (8.8-ounce) pouches precooked white rice (such as Uncle Ben's Original Ready Rice)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (5-ounce) package fresh baby spinach
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
Milanese-Style Tagliatelle with Mushrooms, Asparagus and Peas
By jeknudson
Bring a large pot of water to a boil for the pasta
- 1 1/4 cups chicken stock
- A fat pinch of saffron threads
- 2 tablespoons olive oil
- 1/4 pound pancetta, diced
- 1/2 pound cremini mushrooms, thinly sliced
- 1/4 pound asparagus, trimmed and sliced on an angle
- 1 cup fresh shelled or frozen peas
- 2 large shallots, finely chopped
- 2 large cloves garlic, finely chopped
- Salt and pepper
- 1/2 cup dry white wine
- 2 tablespoons butter
- 12 - 16 ounces egg tagliatelle or pappardelle
- 2 tablespoons fresh thyme, chopped
- 1/4 cup minced fresh chives
- 1/4 cup fresh tarragon, chopped, or a handful of basil, torn
- Freshly grated Parmigiano-Reggiano, for serving
Old Fashioned Peanut Brittle
By jeknudson
Old fashioned peanut brittle is easy to make, and so delicious! Perfect for a little something sweet anytime of the...
- 2 cups sugar
- 1 cup light corn syrup
- 1/4 cup water
- 1 1/2 cups salted peanuts (or, try cashews for a unique flavor!)
- 4 tablespoons butter or margarine
- 2 tablespoons baking soda
- 1 teaspoon vanilla
Apple-Spice Bundt Cake with Caramel Frosting
By jeknudson
Praising the flavors of autumn, this Bundt cake can be served as a sweet brunch option to replace the usual coffee ...
- CREAM CHEESE FILLING:
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- APPLE-SPICE BATTER:
- 1 cup light brown sugar, packed
- 1 cup vegetable oil
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground coriander
- 3 cups (about 12 3/4 oz.) all-purpose flour
- 3 large Granny Smith apples (about 1 1/2-pounds), peeled and grated
- 2/3 cup toasted pecans, roughly chopped
- Caramel Frosting
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 1/4 cup salted butter
- 1 teaspoon vanilla extract
- 1 1/4 cups (about 5-ounces) powdered sugar, sifted
A Perfect Pot of Lentils
By jeknudson
Start tasting for doneness at the 28-minute mark
- 2 tablespoons olive oil
- 3/4 cup sliced carrot
- 3/4 cup chopped shallot
- 4 garlic cloves, minced
- 2 tablespoons unsalted tomato paste
- 2 cups green or brown lentils
- 1 tablespoon chopped fresh thyme
- 4 cups water
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Green Risi e Bisi
By jeknudson
In a medium saucepan, warm the stock over medium- low heat
- 6 About 6 cups chicken stock
- 2 tablespoons olive oil
- 1/4 pound pancetta, finely diced (optional)
- 1 bunch scallions, 1/4 whites finely chopped and tops thinly sliced 1/4 on an angle
- 2 large cloves garlic, finely chopped
- 1 1/2 cups arborio or 1 carnaroli rice
- A few fresh sage leaves, thinly sliced
- Salt and pepper
- 1/2 cup dry white wine
- 2 cups fresh shelled peas
- 1/2 cup freshly grated Parmigiano-Reggiano, plus extra for passing
- 1/4 cup (a handful) fresh tarragon, thinly sliced
- 1/4 cup (a handful) fresh mint, chopped
- 1/4 cup (a handful) fresh flat-leaf parsley, finely chopped
- 2 tablespoons butter
- 1 cup pea shoots or baby greens
- Zest of 1 lemon (about 1 1/2 tsp.)
Shortcut Shrimp Paella
By jeknudson
Heat rice according to package directions
- 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
- 1 1/2 tablespoons canola oil
- 1/2 teaspoon ground turmeric
- 1 cup sliced red bell pepper
- 1 cup frozen green peas
- 1/3 cup water
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- Cilantro leaves (optional)
Chewy Fruit & Flax Granola Bars
By jeknudson
Loaded with nutrition from whole grains, flax, and dried fruit, the good-for-you granola bars in this recipe bake u...
- 4 cups old fashioned oatmeal
- 1 cup whole wheat flour
- 1 cup dried cranberries
- 1 cup chopped dates
- 1/2 cup firmly packed brown sugar
- 1/2 cup sliced almonds
- 1/4 cup whole flax seeds*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup honey
- 1/3 cup canola or vegetable oil
- 1/4 cup (2 oz.) AllWhites® (egg whites)
Caprese Stuffed Balsamic Chicken
By jeknudson
1.Preheat oven to 180°C | 350°F
- 4 (200-gram | 7-ounce) chicken breasts
- Salt and pepper , to season
- 1 teaspoon each of dried oregano and dried basil
- 2 roma tomatoes , sliced thinly
- 1/4 cup sun dried tomato strips in oil
- 4 mozzarella cheese slices (or cheese of choice)
- 12 basil leaves , divided
- 4 cloves garlic , minced or finely chopped
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar
Fudge Pie
By jeknudson
Adapted from Encore! Nashville
- 2/3 cup evaporated milk
- 1/2 (12-oz.) package semisweet chocolate morsels
- 2 tablespoons butter
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon kosher salt
- 1 cup chopped pecans
- 1 (9-inch) frozen unbaked piecrust shell
- Ice cream