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Recipes
Pennette With Zucchini, Ricotta Salata and Fresh Herbs
By mirandavoegeli
Heat 1 tablespoon of the olive oil in a large, deep skillet
- 1/4 cup extra-virgin olive oil
- 3 small zucchini, sliced into 1/4-inch rounds
- 1 garlic clove, minced
- Salt and freshly ground pepper
- 1/2 pound ricotta salata, crumbled (about 2 cups)
- 1/4 cup finely chopped basil
- 2 tablespoons snipped chives
- 1 tablespoon finely chopped mint
- 2 teaspoons finely chopped oregano
- 1 pint grape tomatoes, halved lengthwise
- 1/2 pound pennette or other pasta
Honey-Chipotle Pecans
By mirandavoegeli
Recipes & Menus | Recipes Honey-Chipotle Pecans Look for ground chipotle chiles in the spice section of the super...
- 1/2 cup honey
- 1/4 cup sugar
- 1 teaspoon ground chipotle chiles
- 2 cups pecan halves
- Coarse kosher salt
- Aniseed
Skillet Gnocchi with Chard & White Beans
By mirandavoegeli
Heat 1 tablespoon oil in a large nonstick skillet over medium heat
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 16-ounce package shelf-stable gnocchi, (see Tip)
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup water
- 6 cups chopped chard leaves, (about 1 small bunch) or spinach
- 1 15-ounce can diced tomatoes with Italian seasonings
- 1 15-ounce can white beans, rinsed
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup finely shredded Parmesan cheese
Butternut Squash Turnovers
By mirandavoegeli
Preheat the oven to 375. In a large skillet, heat 2 tablespoons of the olive oil
- 1/4 cup extra-virgin olive oil
- 3 large leeks, white parts only, cut into 1-inch dice (2 cups)
- 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
- 2 garlic cloves, chopped
- 2 tablespoons thyme leaves
- Salt and freshly ground pepper
- One 2-pound butternut squashpeeled, seeded and cut into 1/2-inch dice
- 14 ounces all-butter puff pastry, thawed if frozen
- 3/4 pound fresh goat cheese (1 1/2 cups)
- 1 large egg, lightly beaten
Kale and Cannellini Soup
By mirandavoegeli
Recipes & Menus | Recipes Kale and Cannellini Soup This dish is made with leftovers from our Hearty Vegetarian Di...
- 1 tablespoon extra-virgin olive oil
- 1 medium carrot, chopped
- 1/2 cup chopped celery
- 4 cups cooking liquid from Cannellini Beans with Kale (click for recipe)
- 3 1/2 cups Cannellini Beans with Kale (click for recipe)
- 1 cup diced Italian tomatoes in juice
- 3 tablespoons grated Parmesan cheese plus additional (for serving)
- 2 garlic cloves, minced
- 1 1/4 teaspoons Italian seasoning
- 8 1/2-inch-thick slices baguette, toasted
- Truffle oil (for drizzling)
Strawberry-Rhubarb Topped New York Cheesecake
By mirandavoegeli
Make the Crust: Stir together all of the ingredients and press onto the bottom and up the sides of either a 9 or...
- Crumb Crust:
- 15 sheets of graham crackers, finely ground
- 8 tbsp unsalted butter, melted
- 1/2 cup sugar
- 1/4 tsp salt
- Cheesecake Filling:
- 5 (8 oz) packages of cream cheese, softened (you should use Philadelphia brand, the 1/3 less fat is fine - that's what I used)
- 1 3/4 cups sugar
- 3 tbsp flour
- 1 tsp finely grated lemon zest
- 1 tsp finely grated orange zest
- 5 eggs + 2 egg yolks
- 1/2 tsp vanilla
- Strawberry-Rhubarb Topping:
- 1 lb strawberries, hulled and quartered
- 1 lb rhubarb, sliced in 1/2 inch slices
- 4 tbsp (or more) lemon juice
- 1/4 cup (or more) sugar
- 1 tbsp cornstarch
- 1/2 cup water
Goat Cheese with Olives, Lemon, and Thyme and Crisp Rosemary Flatbread
By mirandavoegeli
Make Flatbread: Preheat oven to 450°F with a heavy baking sheet on rack in middle
- Flatbread:
- 1 3/4 cups unbleached all-purpose flour
- 1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup water
- 1/3 cup olive oil plus more for brushing
- Flaky sea salt such as Maldon
- Topping:
- 1/2 cup assorted olives
- 3 fresh thyme sprigs
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon grated lemon zest
- 1 (4- to 5-ounce) fresh goat-cheese medallion or 2 (2-ounces) goat-cheese buttons
Potato and Kale Cakes with Rouille
By mirandavoegeli
Recipes + Menus | recipes Potato and Kale Cakes with Rouille Mashed potatoes take on a new form in this delicious...
- 1/2 cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, pressed
- 2 teaspoons tomato paste
- 1/8 teaspoon smoked paprika
- Pinch of cayenne pepper
- 1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes
- 1/4 cup whole milk
- 2 tablespoons (1/4 stick) unsalted butter
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 1 cup chopped onion
- 1 large garlic cloves, finely chopped
- 1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped
- 1 tablespoon chopped fresh thyme
- 1/8 teaspoon ground nutmeg
Vanilla-Spiced Caramel and Pear Tart
By mirandavoegeli
Recipes & Menus | Recipes Vanilla-Spiced Caramel and Pear Tart For step-by-step photos of this recipe, see How to...
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed, or one 14- to 16-ounce package all-butter puff pastry (1 to 2 sheets, depending on brand), thawed
Ginger Chicken and Rice
By mirandavoegeli
In a small bowl, dissolve the bouillon cube in the hot water
- 1 large chicken bouillon cube, preferably all-natural
- 3/4 cup hot water
- 1 cup jasmine rice
- 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
- One 2-inch piece of fresh ginger, peeled and cut into matchsticks
- 3 packed cups baby spinach
- 1 cup unsweetened coconut milk
- Kosher salt