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Recipes
Pasta Primavera with Walnuts
By dbfv101
1. Cook pasta according to package directions, adding carrots during last 5 minutes of cooking
- 8 oz. gemelli (short twisted pasta) or penne (tube-shaped pasta)
- 1 cup diagonally sliced thin carrots (1/4 inch)
- 2 cups diagonally sliced asparagus (1/4 inch)
- 1/2 cup frozen small peas
- 1 (14-oz.) can quartered artichoke hearts, drained
- 3 tablespoons butter
- 3 tablespoons extra-virgin olive oil
- 2 1/2 teaspoons minced garlic
- 1 cup chopped walnuts
- 1/3 cup torn fresh basil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon pepper
- 2/3 cup plus 1/4 cup grated Parmesan cheese, divided
Spaghetti Salad
By dbfv101
Cook spaghetti according to package directions
- 1 pound thin spaghetti broken into 6 inch pieces
- 1 8-oz. bottle of Zesty Italian salad dressing (or any kind of Italian dressing)
- 1/2 2 oz. jar Salad Supreme (Find it in spices.)
- 1/2 cup green olives
- 1 cucumber
- 2 medium tomatoes
- 1 green bell pepper
- 1 medium onion
- 1 package of pepperoni slices
- 8 ounces shredded cheddar cheese
Roasted Beef, Mushroom, and Barley Soup
By dbfv101
Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich chara...
- 1 pound sirloin steak, cut into 1/2-inch pieces
- 1 pound cremini or button mushrooms, stems trimmed and caps halved
- 2 shallots, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 4 cups low-sodium chicken broth or water
- 1/2 cup quick-cooking barley
- Chopped fresh parsley (optional)
Basic Crepes
By dbfv101
This recipe can be used as the basis for any crepe creation, including our Spinach-Gruyere Gateau de Crepes
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 2 cups whole milk, room temperature, plus more if needed
- 3 large eggs, room temperature
- 2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet
Moros y Cristianos (Cuban-Style Black Beans and Rice)
By dbfv101
Preparation Cook rice according to package directions, omitting salt and fat
- Ingredients
- 2 cups uncooked long-grain rice
- 2 tablespoons olive oil
- 2 cups chopped onion
- 2 cups chopped green bell pepper
- 6 garlic cloves, minced
- 1 cup chopped seeded tomato
- 2 tablespoons sherry vinegar
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon fennel seeds, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/4 cup water
- 3 (15-ounce) cans 50%-less-sodium black beans, rinsed and drained
- 6 dashes hot pepper sauce (such as Tabasco)
English Cottage Pie
By dbfv101
1. Preheat oven to 350°. 2
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, softened
- Cooking spray
- 1 1/2 cups chopped onion
- 1/2 cup chopped carrot
- 1 (8-ounce) package cremini or button mushrooms, thinly sliced
- 1 pound extra-lean ground beef
- 2 tablespoons no-salt-added tomato paste
- 1 cup fat-free, lower-sodium beef broth
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 3 cups leftover mashed potatoes
- 3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided
- Paprika (optional)
Spinach-Gruyere Gateau de Crepes
By dbfv101
This delicious crepe recipe is from the February 2009 issue of Martha Stewart Living
- FOR THE BECHAMEL:
- 1/2 medium onion, cut into 1/4-inch dice
- 1 ounce (2 tablespoons) unsalted butter, plus more for sheet
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 1/4 cups grated Gruyere cheese (4 ounces)
- Pinch of freshly grated nutmeg
- Coarse salt and freshly ground pepper
- FOR THE ASSEMBLY:
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced (1 tablespoon)
- 5 ounces baby spinach (about 6 cups)
- Pinch of crushed red-pepper flakes
- Coarse salt and freshly ground pepper
- 1 lemon, for squeezing
- 12 small Basic Crepes
Potato Rosti
By dbfv101
Preheat oven to 375 degrees, with rack in lower third
- 1/4 cup extra-virgin olive oil, plus more for baking sheet
- 2 large onions, grated on the large holes of a box grater
- 5 pounds Yukon gold or russet potatoes
- 1 tablespoon coarse salt
- 3/4 teaspoon freshly ground pepper
- 8 ounces Swiss cheese, grated (two cups)
- Vanilla Applesauce, for serving
Moroccan Chicken Stew
By dbfv101
1. Heat oil in 5-qt saucepot over medium high heat
- 2 tbsp. olive oil
- 8 skinless, bone-in chicken thighs
- 2 medium red onions, sliced
- 1 large green pepper, cut into 1" pieces
- 2 cloves garlic, finely chopped
- 1 tsp. ground cinnamon
- 1 tbsp. curry powder
- 1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
- 1/3 cup golden raisins
- 1 can (about 15 oz) chickpeas (garbanzo beans), rinsed and drained
- 1/3 cup slivered almonds, toasted
Maple-Vanilla Carrots
By dbfv101
A touch of vanilla and maple syrup turn a potentially ordinary side into a decidedly elegant, and child-friendly, d...
- 1 pound carrots, peeled and cut diagonally into 1/2-inch-thick slices
- 2 cups water
- 1 vanilla bean, halved lengthwise
- 2 tablespoons pure maple syrup
- 1 tablespoon unsalted butter
- 1/2 teaspoon coarse salt
- Pinch of freshly ground pepper