Day Recipe Food Community

March 3, 2008

Fusilli with Fresh Tomato and Olive Sauce Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 11:40 pm

This recipe can be prepared in 45 minutes or less.

Since the tomatoes in the sauce are cooked just briefly, this dish is a breeze to make.

Serves 6.

INGREDIENTS

  • 1/4cup olive oil1cup kalamata olives or other brine-cured black olives, pitted, chopped
  • 1medium onion, chopped
  • 6garlic cloves, chopped
  • 1/2teaspoon dried crushed red pepper
  • 1 1/2pounds plum tomatoes (about 8 large), chopped
  • 2tablespoons tomato paste
  • 2tablespoons red wine vinegar
  • 1pound fusilli, freshly cooked
  • 1 1/2cups coarsely grated parmesan cheese (about 4 ounces)
  • 1cup chopped fresh basil

    DIRECTIONS

    Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.

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  • Southwestern Chicken and Pasta Salad Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 11:20 pm

    This recipe can be prepared in 45 minutes or less.

    Pick up a rotisserie chicken at the market, or use leftovers to keep the preparation easy.

    Serves 8.

    INGREDIENTS

  • 1pound farfalle (bow-tie) pasta4tablespoons olive oil
  • 2cups diced cooked chicken
  • 8green onions, chopped
  • 6plum tomatoes, chopped
  • 115-ounce can golden hominy, drained
  • 115-ounce can black beans, drained
  • 112-ounce bottle mild green taco sauce
  • 1cup chopped fresh cilantro

    DIRECTIONS

    Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; rinse under cold running water and drain again.


    Transfer pasta to large bowl. Add oil and toss to coat. Mix in chicken, green onions, tomatoes, hominy, beans, taco sauce and cilantro. Season salad generously with salt and pepper.

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  • Spicy Asian-Style Pasta Salad Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 11:00 pm

    Serve this as a side dish, or add some cooked shrimp or chicken for a main course. Look for the sesame oil in the Asian foods section of the supermarket.

    Serves 6.

    INGREDIENTS

  • 1pound linguine, broken in half 4tablespoons oriental sesame oil
  • 3tablespoons honey
  • 3tablespoons soy sauce
  • 3tablespoons balsamic vinegar
  • 1/4teaspoon cayenne pepper3red bell peppers, seeded, thinly sliced
  • 3cups snow peas
  • 1large red onion, thinly sliced
  • 3/4cup honey-roasted peanuts, coarsely chopped
  • 1/2cup chopped fresh basil

    DIRECTIONS

    Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.


    Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Season with salt. Mix half of dressing into pasta.
    Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add bell peppers, peas and onion and sauté until just beginning to wilt, about 2 minutes. Add vegetables to pasta. Mix in peanuts, basil and enough dressing to coat. Serve, passing any remaining dressing separately.

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  • Penne with Turkey and Wild Mushrooms Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 10:40 pm

    This recipe can be prepared in 45 minutes or less.

    This spicy pasta dish is a real treat for mushroom lovers. Use as many different varieties as you can find.

    Serves 4 to 6.

    INGREDIENTS

  • 1pound penne 4tablespoons olive oil
  • 1red bell pepper, chopped
  • 1tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
  • 2large garlic cloves, chopped
  • 1teaspoon dried crushed red pepper
  • 1 1/4pounds ground turkey1pound assorted fresh wild mushrooms (such as crimini; stemmed shiitake; portobello, dark gills scraped away), sliced
  • 5green onions, chopped
  • 1 1/3cups canned low-salt chicken broth2 1/2cups grated parmesan cheese1/2cup dry white wine

    DIRECTIONS

    Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking. Drain very well. Set pasta aside.


    Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add bell pepper, thyme, garlic and crushed red pepper; sauté 2 minutes. Add ground turkey to pot. Sauté turkey until cooked through, breaking up turkey with back of fork, about 5 minutes. Using slotted spoon, transfer turkey mixture to large bowl.


    Heat remaining 2 tablespoons oil in same pot over medium-high heat. Add mushrooms and green onions and saut
 until mushrooms are tender and brown, about 6 minutes. Add turkey mixture, broth, 1 1/2 cups Parmesan cheese, wine and pasta. Cook until sauce thickens enough to coat pasta, tossing often, about 3 minutes. Season to taste with salt and pepper. Serve, passing remaining Parmesan cheese separately.

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  • Seared Tuna Pepper Steaks Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 10:20 pm

    This recipe can be prepared in 45 minutes or less.

    A spicy pepper coating and an Asian-style sauce give these tuna steaks an intense flavor. Joan serves mashed or oven-roasted sweet potatoes alongside. Look for the sesame oil in the Asian foods section of the supermarket.

    Serves 4.

    INGREDIENTS

  • 46- to 7-ounce ahi tuna steaks (each about 1 inch thick)
  • 1tablespoon coarsely cracked black pepper
  • 2teaspoons oriental sesame oil
  • 2tablespoons soy sauce
  • 1/4cup dry sherry
  • 2tablespoons chopped fresh chives or green onion tops

    DIRECTIONS

    Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.

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  • Broiled Fennel and Red Bell Pepper Salad Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 10:00 pm

    This recipe can be prepared in 45 minutes or less.

    Crumbled feta cheese makes a nice topping.

    Serves 4 to 6.

    INGREDIENTS

  • 6tablespoons olive oil
  • 2large fennel bulbs, tops trimmed, fronds reserved2medium red bell peppers, seeded, each cut into 8 strips2tablespoons fresh lemon juice

    DIRECTIONS

    Preheat broiler. Line small baking sheet with foil; brush foil with 1 tablespoon oil. Cut each fennel bulb vertically into 8 wedges, keeping part of core attached to each wedge. Place fennel, cut side down, on prepared sheet. Brush fennel all over with 1 1/2 tablespoons oil. Sprinkle with salt and pepper. Broil fennel until just tender and beginning to brown, turning occasionally, about 10 minutes. Arrange fennel on large serving platter. Set baking sheet aside.


    Place bell pepper strips in medium bowl. Add 1 1/2 tablespoons olive oil to the peppers and toss to coat. Arrange peppers on reserved baking sheet. Sprinkle with salt and pepper. Broil until peppers are charred in spots and just tender, turning occasionally, about 10 minutes. Arrange peppers among fennel wedges on platter.


    Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle dressing over broiled vegetables. Garnish salad with some reserved fennel fronds. Serve salad warm or at room temperature.

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  • Mixed Berry Crisp Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:40 pm

    The frozen berries aren’t thawed before you use them, so this dessert is super fast.

    Makes 6 servings.

    INGREDIENTS

  • 212-ounce packages frozen mixed berries (such as blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed
  • 1/4cup sugar
  • 1cup all purpose flour
  • 1tablespoon fresh lemon juice
  • 3/4cup old-fashioned oats
  • 2/3cup (packed) golden brown sugar
  • 1teaspoon ground cinnamon
  • 1/2teaspoon ground ginger
  • 1/4teaspoon ground nutmeg
  • 1/4teaspoon salt
  • 7tablespoons chilled unsalted butter, diced

    DIRECTIONS

    Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.


    Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.

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  • Southwest Succotash Salad Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:20 pm

    This recipe can be prepared in 45 minutes or less.

    Corn tortillas and bottled salsa are great with the salad. For dessert, top purchased vanilla pudding with fresh blueberries and a touch of cinnamon.

    Serves 2; can be doubled.

    INGREDIENTS

  • 4cups mixed baby greens
  • 8tablespoons (or more) purchased oil and vinegar dressing
  • 115- to 16-ounce can kidney beans, drained
  • 1cup fresh corn kernels, cut from2 small ears of corn
  • 1cup 1/2-inch pieces hot pepper monterey jack cheese (about 4 ounces)
  • 1cup 1-inch-long red bell pepper strips
  • 6tablespoons chopped fresh cilantro
  • 1teaspoon ground cumin

    DIRECTIONS

    Divide greens between 2 large shallow bowls. Drizzle each with 1 tablespoon dressing. Combine 6 tablespoons dressing and remaining ingredients in medium bowl and toss to coat, adding more dressing, if desired. Season with salt and pepper. Mound salad atop greens.

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  • Skillet Corn Bread with Red Bell Pepper Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 9:19 pm

    Here’s the traditional southern way to bake and serve corn bread: right in the skillet. Using shortening to grease the pan produces a nice, brown crust.

    Makes 6 servings.

    INGREDIENTS

    • 1medium-size red bell peppersolid vegetable shortening
    • 1cup unbleached all purpose flour
    • 1cup yellow cornmeal
    • 2tablespoons sugar
    • 2teaspoons baking powder
    • 3/4teaspoon salt
    • 1/2cup buttermilk
    • 1/2cup canned creamed corn
    • 1/4cup (1/2 stick) unsalted butter, melted, cooled slightly
    • 1large egg
    • 1/2teaspoon hot pepper sauce
    • 2green onions, trimmed, sliced

    DIRECTIONS Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/3-inch-wide strips. Set aside.

    Position rack in center of oven; preheat to 400°F. Generously coat 10-inch-diameter ovenproof skillet with vegetable shortening. Whisk flour, cornmeal, sugar, baking powder, and salt in large bowl to blend. Whisk buttermilk, creamed corn, melted butter, egg, and hot pepper sauce in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until moistened. Transfer batter to prepared skillet. Arrange bell pepper strips in spoke pattern atop batter. Sprinkle with sliced green onions.

    Bake corn bread until tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. Serve corn bread warm from skillet.

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    Fish and Pickled Onion Sandwiches Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:00 pm

    This recipe can be prepared in 45 minutes or less.

    Fries, coleslaw and lemonade are the requisite accompaniments. Complete the menu with watermelon wedges and sugar cookies.

    Serves 2; can be doubled.

    INGREDIENTS

  • 26-ounce catfish fillets, each cut into 3 piecesyellow cornmeal
  • 2 1/2tablespoons vegetable oil1large sweet onion (such as vidalia or maui), thinly sliced
  • 3tablespoons white wine vinegar
  • 3teaspoons chopped fresh thyme2kaiser rolls, split, lightly toasted
  • purchased tartar sauce

    DIRECTIONS

    Sprinkle fish with salt and pepper, then dust with cornmeal on both sides. Heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until crisp outside and just opaque in center, about 3 minutes per side. Transfer fish to plate.


    Wipe out skillet with paper towels. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add onion and sauté until beginning to color, about 3 minutes. Add vinegar and 1 1/2 teaspoons thyme. Sauté until onion is golden and vinegar has evaporated, about 2 minutes longer. Season with salt and pepper.


    Place bottom half of rolls on plates; spread with tartar sauce. Top each with 3 fish pieces, sautéed onion, 3/4 teaspoon thyme and roll top.

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