March 3, 2008 in Recipes by danky
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.
Tags: Fresh, Fusilli, Olive, Sauce, Tomato
March 3, 2008 in Recipes by danky
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.
Tags: Chicken, Pasta, Salad, Southwestern
March 3, 2008 in Recipes by danky
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.
Tags: Pasta, Salad, Spicysian, Style
March 3, 2008 in Recipes by danky
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.
Tags: Mushrooms, Penne, Turkey, Wild
March 3, 2008 in Recipes by danky
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.
Tags: Pepper, Seared, Steaks, Tuna
