Day Recipe Food Community

September 27, 2009

Chicken And Vegetable Quintet Conchigliette

Filed under: Recipes — Tags: , , , , , — @ 1:30 pm

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This is a delicious pasta dish which highlights the fresh bell pepper, courgette & carrot used. I have a huge pot of basil in my kitchen & make sure that I give this dish a very generous serving! In case you’re not familiar with it, conchigliette is tiny shell pasta

Serves 4-5

INGREDIENTS:

  • 1 1/2 cups ground chicken
  • 2 cups wholewheat conchigliette pasta, uncooked
  • 500 ml water
  • 400 g canned tomatoes, liquidized with own juice
  • 1/4 cup cheddar cheese, grated (sharp)
  • 1 large brown onion, finely diced
  • 1 small red bell pepper, finely diced
  • 1 medium courgette, grated
  • 1 medium carrot, grated
  • 3-5 tablespoons finely chopped fresh basil
  • 4 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon schwartz Season-All
  • 1 teaspoon schwartz italian seasoning
  • 2-3 teaspoons olive oil

DIRECTIONS:

  1. Gently fry the onion & the chicken in a medium sized pan over a medium heat. After 10 minutes, add the rest of the chopped / grated veggies & the seasoning, fry for a further 15 minutes.
  2. After 15 minutes, add the liquidized tomato , miced garlic & the water. Cover & simmer gently for 45 minutes.
  3. Whilst the sauce is cooking, cook the pasta in plenty of lightly salted boiling water until soft.
  4. When you have a thick sauce, remove from the heat & stir in the cheese & the basil. Mix well then stir in the pasta. Cover & allow to sit for 5-10 minutes, this way the pasta is the right temperature for the family to eat & the pasta will have taken on the flavours of the sauce.
  5. Serve any kids first, then adjust the seasoning for adults if required.

TIPS:

  1. Ground turkey or ground beef work equally as well in this dish.
  2. Replace the conchigliette with your favourite pasta variety.
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June 25, 2009

Lazy Lasagne with Tomato-Basil Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 6:20 pm

This easy-to-make lasagne evolved from a pasta dish that one of us
enjoyed on a trip to Portofino, Italy, some 30 years ago. Our version is even quicker, using won ton skins, which cook in a flash.

Active time: 30 min Start to finish: 45 min

Makes 2 (main course) or 4 (appetizer) servings.

INGREDIENTS

  • 1garlic clove, minced
  • 1tablespoon unsalted butter
  • 1 3/4cups canned crushed tomatoes with purée (14 oz)
  • 4tablespoons finely chopped fresh basil
  • 1tablespoon fresh orange juice, or to taste
  • 3/4cup whole-milk ricotta
  • 1/4cup freshly grated parmesan
  • 2teaspoons finely chopped fresh oregano
  • 12won ton skinsgarnish: fresh basil

DIRECTIONS Preheat oven to 400°F.


Cook garlic in butter in a large heavy saucepan over moderate heat, stirring, 1 minute. Add tomatoes with purée and half of basil and simmer sauce over moderate heat, uncovered, stirring, 20 minutes. Stir in orange juice and salt and pepper to taste.

While sauce is cooking, stir together ricotta, parmesan, remaining basil, oregano, and salt and pepper to taste. Separate won ton skins and add toa saucepan of salted boiling water, then immediately transfer with a slotted spoon to a shallow dish filled with cold water.


Spread 1/2 cup tomato sauce evenly in bottom ofa buttered 13- by 9- by 2-inch glass baking dish. Arrange 4 won ton skins, drained briefly on a kitchen towel,in1 layer on top of sauce. Divide half of ricotta mixture evenly among squares in pan and top with 4 more squares, drained briefly. Spoon remaining ricotta mixture evenly on top of squares in pan and top with remaining 4 squares, drained.


Spoon several tablespoons sauce over each stack and bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes.

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June 24, 2009

Emilia’s Tomato Sauce Recipe

Filed under: Recipes — Tags: , , , — Anna @ 7:15 am

Salsa di Pomodoro d’Emilia

Emilia would add a sprig of basil or rosemary or a glass of red wine along
with the tomatoes, according to her mood. The sauce always turned out a bit
differently, yet it was always delicious.

Makes about 2 cups.

INGREDIENTS

  • 1 medium yellow onion
  • 1 medium carrot
  • 1 clove garlic
  • 1/2 stalk celery
  • 2 tablespoons extra-virgin olive oil
  • 1 pound ripe tomatoes or one 14-ounce can crushed tomatoes
  • pinch of red pepper flakes (optional)
  • salt and freshly ground pepper a piacere (to taste)

DIRECTIONS Peel and finely chop the onion, carrot, and garlic. Finely chop the celery.
Sauté the vegetables in the olive oil in a medium saucepan over low heat,
stirring, until they begin to soften, about 5 minutes.

Meanwhile, if using fresh tomatoes, peel and seed them, then roughly chop.

Stir the fresh or canned tomatoes into the vegetables. For extra zing, add
some red pepper flakes. Simmer gently for 2 hours, stirring occasionally,
until the sauce is thick and flavorful. Season with salt and pepper.

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June 22, 2009

Sea Bass and Spicy Tomato Sauce Over Braised Fennel Recipe

Filed under: Recipes — Tags: , , , , , , , , — Anna @ 11:06 pm

Active time: 30 min Start to finish: 1 1/4 hr

Makes 4 servings.

INGREDIENTS

  • 2large fennel bulbs, preferably with fronds (sometimes called anise; about 2 lb total), fronds reserved and stalks discarded
  • 1large onion, halved lengthwise, one half cut lengthwise into 1/4-inch-thick slices and the other half chopped
  • 1/2teaspoon anchovy paste
  • 2 1/2teaspoons extra-virgin olive oil
  • 1cup fat-free chicken broth
  • 1/4to 1/2 teaspoon dried hot red pepper flakes
  • 1(14-oz) can whole tomatoes in juice
  • 4(5-oz) skinless sea bass fillets (3/4 inch thick), bones removed

DIRECTIONS Chop enough fennel fronds, if using, to measure 2 tablespoons. Quarter fennel bulbs lengthwise, then cut lengthwise into 1/4-inch-thick slices.

Cook fennel bulbs, sliced onion, and anchovy paste in 1 1/2 teaspoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until coated, about 1 minute. Season with salt and pepper, then add broth and braise, covered, stirring occasionally, until vegetables are tender, about 20 minutes.

Remove lid and boil, stirring occasionally, until liquid is evaporated, about 10 minutes. Transfer fennel mixture to a 1 1/2-quart shallow gratin or other shallow 9-inch ceramic or glass baking dish.

Preheat oven to 450°F.

While fennel mixture is braising, cook chopped onion, red pepper flakes, and salt to taste in remaining teaspoon oil in an 8-inch nonstick skillet over moderate heat, stirring occasionally, until onion is softened, 3 to 4 minutes. Add tomatoes with juice and simmer, breaking up tomatoes with a spoon and stirring occasionally, until very thick, 15 to 20 minutes.

Arrange fish fillets on top of fennel mixture and season with salt. Spoon tomato sauce over fish. Cover with a sheet of parchment paper or wax paper, then cover baking dish tightly with foil and bake in middle of oven until fish is just cooked through, 20 to 25 minutes. Sprinkle with fennel fronds.

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June 21, 2009

Fillet Of Trout with Tomato Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:36 pm

Truite à la Tomate

This trout recipe could be page 1 of [fishmonger Neige] Perez’s Workbook for
Cooking Fish 101. There are no fish bones to fillet, no tomatoes to peel, and
no saucepans to clean. Cooked together in a single roasting pan, the capers,
olives, onions, tomatoes, garlic, olive oil, white wine, and trout fillets
conspire to create a wonderful, unmistakably Mediterranean ensemble sure to
entice even Marseillais who were scaling and gutting fish — or so they
say — before they could walk.

Makes 4 servings.

INGREDIENTS

  • 4 trout fillets, about 6 ounces each
  • salt
  • 1 tablespoon capers
  • 2 tablespoons green olives, pitted
  • 8 to 10 pearl onions, chopped
  • 1 pound ripe plum tomatoes, chopped
  • 1 tablespoon chopped parsley
  • 1 clove garlic, chopped
  • 1 cup dry white wine
  • 3 tablespoons olive oil
  • freshly ground black pepper

DIRECTIONS 1. Preheat the oven to 425 degrees.

2. Place the trout fillets on an oiled baking dish and season with salt.

3. Combine the capers, green olives, pearl onions, tomatoes, chopped parsley,
and chopped garlic and spoon the mixture over the trout fillets.

4. Pour the white wine over the fillets and vegetables, drizzle with olive
oil, season with salt and pepper, and bake until the fillets are just cooked
through, about 20 minutes.

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June 19, 2009

Meatballs in Tomato-Serrano Chile Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 1:19 am

Albóndigas con Salsa de Tomate y Chile de Serrano
This is served with traditional Mexican White Rice.

Makes 6 servings.

INGREDIENTS

  • meatballs
  • 44×4-inch crustless squares firm white sandwich bread, torn into small pieces
  • 1/3cup whole milk
  • 1/4cup finely chopped white onion
  • 3garlic cloves, minced
  • 2teaspoons fine sea salt
  • 1teaspoon dried mexican oregano
  • 1/2teaspoon ground black pepper
  • 1pound lean ground beef
  • 1pound lean ground pork
  • 1cup finely chopped seeded tomatoes (about 4 medium)
  • 2large eggs
  • 1/4cup chopped fresh mint
    sauce
  • 4medium serrano chiles, stemmed
  • 2garlic cloves, unpeeled
  • 414 1/2-ounce cans diced tomatoes in juice1/4cup canola oil
  • 1cup water
  • 1teaspoon fine sea salt
  • mexican white rice

DIRECTIONS For meatballs:
Combine bread, milk, onion, garlic, salt, oregano, and pepper in large bowl. Mash with fork until thick paste forms. Mix inbeef, pork, tomatoes, eggs, and mint (mixture will be soft). Using 1/4 cupful for each, form mixture into 2-inch balls. Place on baking sheet; chill while making sauce. For sauce:
Line heavy small skillet with foil; add chiles and garlic. Cook over medium-high heat until skins begin to blister and blacken, turning frequently, about 15 minutes. Cool garlic slightly, then peel. Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth. (Meatballs and puree can be prepared 6 hours ahead. Keep meatballs refrigerated. Cover and refrigerate puree.) Heat oil in heavy large wide pot over medium-high heat. Add tomato puree, 1 cup water, and salt; bring to boil. Carefully add meatballs; bring to simmer. Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes. Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 minutes. Spoon Mexican White Rice into 6 shallow bowls. Top rice with meatballs and tomato-serrano sauce and serve.

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June 16, 2009

Brown Rice, Tomato and Basil Salad Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 11:30 am

Makes 6 servings.

INGREDIENTS

  • 2 1/4cups water
  • 1cup long-grain brown rice (such as texmati)
  • 2teaspoons coarse salt2tablespoons champagne vinegar or white wine vinegar
  • 2teaspoons sugar
  • 2tablespoons olive oil
  • 1pound tomatoes, cut into 1/2-inch pieces
  • 1cup (packed) fresh basil leaves, finely chopped

DIRECTIONS Bring 2 1/4 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.


Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

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June 14, 2009

Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 2:05 pm

Roasting the tomatoes concentrates their sweetness. What to drink: A dry Italian white, such as Pinot Grigio or Soave.

Makes 6 servings.

INGREDIENTS

  • 2 1/2pounds cherry tomatoes, halved
  • 1/3cup olive oil
  • 5garlic cloves, minced
  • 1tablespoon balsamic vinegar
  • 1/4teaspoon dried crushed red pepper
  • 3tablespoons chopped fresh oregano1pound farfalle (bow-tie) pasta
  • 1/2cup halved pitted kalamata olives or other brine-cured black olives
  • 1/4cup drained capers
  • 6ounces feta cheese, crumbled (about 1 1/4 cups)
  • 1/4cup pine nuts, toasted

DIRECTIONS Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.

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June 12, 2009

Tomato-Coriander Bruschetta Recipe

Filed under: Recipes — Tags: , , , — Anna @ 1:25 pm

Steve Silverman of South Burlington, Vermont, writes: “In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I’ll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us.”

Serve this party appetizer with the toasted-baguette rounds or your favorite crackers. You can also double the tomato topping for a great pasta salad.

Makes 8 to 10 servings.

INGREDIENTS

  • 2tablespoons whole coriander seeds212-ounce bags or baskets cherry tomatoes, stemmed
  • 1/4cup extra-virgin olive oil
  • 2garlic cloves, minced
  • 1/2teaspoon dried crushed red pepper
  • 4teaspoons chopped fresh marjoram1sourdough baguette, cut crosswise into 1/2-inch-thick rounds

DIRECTIONS Preheat oven to 400°F. Stir coriander seeds in heavy small skillet over medium heat until aromatic, about 1 minute. Cool seeds 10 minutes. Place in plastic bag; crush coarsely with mallet.

Combine tomatoes, olive oil, garlic, and crushed red pepper on rimmed baking sheet; toss to blend. Sprinkle generously with salt. Bake until tomatoes are golden brown and soft, about 15 minutes, then broil until brown in spots, about 2 minutes. Mix in coriander and marjoram. Cool topping on sheet 15 minutes.

Arrange bread slices on baking sheet. Bake until just beginning to color, about 5 minutes. Mound tomato topping on toasts. Arrange on platter and serve.

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June 8, 2009

Cucumber and Avocado Soup with Tomato and Basil Salad Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 5:29 pm

Makes 4 servings.

INGREDIENTS

  • 1large english hothouse cucumber, peeled, diced (about 2 1/2 cups)
  • 2 1/2cups low-fat (1%) buttermilk
  • 1avocado, quartered, pitted, peeled
  • 4tablespoons chopped red onion
  • 2tablespoons chopped fresh basil1/2cup seeded chopped tomato
  • 2teaspoons fresh lime juice
  • 4tablespoons plain nonfat yogurt

DIRECTIONS Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.


Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.

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