Recipes
August 24, 2009	Volume 11
	Ratatouille Ingredients 3 Tbsp Olive Oil 1 med yellow onion, peeled and chopped 3 cloves garlic, minced 2 green bell peppers, sliced in ½ strips 2 med zucchini, sliced in ½ rounds 2 sm eggplant, sliced in ½ rounds 4 lg tomatoes, peeled and chopped 2 tsp dried thyme 1 ½ tsp salt Freshly ground black pepper 2 Tbsp chopped parsley Directions 1. Heat oil in a Dutch over or deep skillet. Cook onion over medium-heat until golden, about 5 minutes. Add garlic and cook 1 minute longer. 2. Reduce heat to medium-low, add peppers, and cook until beginning to soften, about 5 minutes. 3. Add zucchini, eggplant, tomatoes, thyme, and salt. Cook, covered, until cooked through, about 30 minutes, stirring occasionally. 4. Season with additional salt, if desired, and black pepper to taste. Serve warm or at room temperature, sprinkled with parsley. Feta and Beet Stacked Appetizer INGREDIENTS · 2 large fresh beets · 1/2 cup tarragon vinegar · 1/4 cup lemon juice (optional) · 1/2 cup feta cheese · 1/2 cup chopped walnuts DIRECTIONS 1. Bring a pot of water to a boil, and cook the beets 25 minutes, or until tender. Cool, peel, and slice 1/3 inch thick. Place slices in a bowl with the tarragon vinegar, and marinate 15 minutes. 2. Place a few beet slices on a microwave-safe dish, reserving vinegar. Sprinkle beets with some of the reserved vinegar, lemon juice, feta cheese, and walnuts. Top with more beet slices, and sprinkle again with vinegar, lemon juice, feta, and walnuts. Repeat, building the stacks as high as you like. 3. Place stacks in the microwave, and cook 40 to 60 seconds on Medium. Cool slightly before serving. Beets With Orange and Ginger INGREDIENTS · 6 medium beets · 1 cup orange juice · 2 tablespoons candied ginger · 2 tablespoons maple syrup · 1/2 cup walnuts · 1 tablespoon white vinegar · 1 tablespoon cornstarch DIRECTIONS 1. Scrub beets, leaving on root and 1 inch of stem. Place beets in a large pot and cover with water. Bring to a boil, cover and simmer 45 to 60 minutes or until tender. Drain. 2. Remove skins and cut beets into wedges. In a saucepan, combine remaining ingredients. Bring to a boil; simmer until thickened. Add beets and toss. Beets with Onion and Cumin INGREDIENTS · 2 tablespoons canola oil · 1 small onion, chopped · 1 clove garlic, minced · 1 1/2 teaspoons cumin seed · 2 tablespoons all-purpose flour · 5 medium beets, peeled and quartered · 2 tomatoes - peeled, seeded and chopped · 1 1/2 cups water · 1 teaspoon salt DIRECTIONS 1. Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more. 2. Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender. Zucchini Nut Bars INGREDIENTS · 1 cup honey · 1/4 cup butter · 3 eggs · 1 1/4 cups all-purpose flour · 1 teaspoon baking powder · 3/4 cup grated zucchini · 1 cup chopped walnuts · 1 cup dates, pitted and chopped · 1 pinch salt · 1/3 cup sifted confectioners' sugar DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. 2. Melt the butter over low heat. In a large mixing bowl, combine the butter, honey and eggs. Beat well. 3. Stir in the flour, salt and baking powder and mix well. Mix in zucchini, dates and walnuts until well blended. 4. Spread mixture into baking pan and bake for 25 to 30 minutes, until lightly brown. Cut into 1 x 3 inch long pieces, and roll in confectioners' sugar while still warm. Baked Zucchini Squares INGREDIENTS · 1 cup biscuit/baking mix · 1/2 cup grated Parmesan cheese · 1 tablespoon minced fresh parsley · 1 1/2 teaspoons dried oregano · 1 1/2 teaspoons dried basil · 1/2 teaspoon salt · 4 eggs · 1/2 cup vegetable oil · 1 small onion, chopped · 3 medium zucchini, thinly sliced DIRECTIONS 1. In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until golden brown and set. Cut into squares. Zucchini and Tomato Casserole INGREDIENTS · 4 zucchini, cubed · 3 tablespoons chopped fresh dill weed · ground black pepper to taste · 1 tablespoon margarine, melted · 2 large tomatoes, sliced · 1 tablespoon chopped fresh basil leaves · 3/4 cup grated Romano cheese DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish. 2. Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese. 3. Bake 30 minutes in the preheated oven, until bubbly and golden brown. Best Zucchini Appetizer INGREDIENTS · 3 cups sliced zucchini · 1 cup all-purpose baking mix · 1/2 cup chopped onion · 1/2 teaspoon salt · 4 eggs, beaten · 1/2 cup shredded Cheddar cheese · 1/2 cup vegetable oil · 1 clove garlic, minced DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. In a large bowl, mix zucchini, all-purpose baking mix, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic. 3. Spread zucchini mixture into the prepared baking dish. Bake in the preheated oven 25 minutes, or until bubbly and lightly browned. Cut into bite-sized pieces to serve. Pepperoni Stuffed Zucchini INGREDIENTS · 2 medium zucchini · 1/3 cup diced onion · 12 slices pepperoni sausage, diced · 1/2 cup grated Asiago or Parmesan cheese DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). 2. Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet. 3. Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese. 4. Bake in preheated oven for 12 minutes. Warm Mashed Potato and Swiss Chard Terrine Ingredients 1 bunch Swiss Chard (about 1 pound), rinsed 5 russet (baking) potatoes (about 2 1/2 pounds) 3/4 stick (6 tablespoons) unsalted butter, softened 4 large eggs, beaten lightly Directions Remove coarse chard stems, reserving them for another use. In a saucepan cook chard in water clinging to its leaves, covered, over moderately high heat, stirring once or twice, until wilted and tender, 3 to 5 minutes. Drain chard well in a colander and pat dry between paper towels. In a food processor chop chard fine and season with salt and pepper. Preheat oven to 350 degrees F. Butter a loaf pan, 9 by 5 by 3-inches, and line bottom with buttered waxed paper. Peel potatoes and quarter. In a kettle cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. With an electric mixer beat in butter, eggs, and salt and pepper to taste until smooth. Transfer half of potato mixture to another bowl and beat in chard until smooth. Spread chard mixture in prepared pan and spread plain potato mixture evenly over it. Terrine may be prepared up to this point 3 days ahead and chilled, covered. Put loaf pan in a baking pan and pour enough hot water into baking pan to reach halfway up sides of loaf pan. Bake terrine in middle of oven 40 minutes, or until a thin knife inserted in center comes out clean, and let stand in loaf pan on a rack 5 minutes. Run knife around edge of terrine and invert onto a plate. Serve terrine cut into slices. Sauteed Greens n' Shrooms Ingredients 3 tablespoons extra-virgin olive oil 1/2 pound mixed mushrooms (cremini, shiitake - whichever look good to you) 1 pound Swiss chard, stemmed and coarsely chopped Salt and freshly ground black pepper 1/2 lemon, juiced 2 tablespoons butter A drizzle honey Directions Heat the olive oil, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2 to 3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve. Tuscan Chicken with White Beans and Wilted Greens Ingredients 2 cups sliced red onions 1 cup sliced fennel bulb 2 cloves garlic, minced 1 (15-ounce) can white (cannellini) beans, rinsed and drained 1 cup reduced-sodium chicken broth 4 (5-ounce) skinless chicken breast halves (with bone) Salt and freshly ground black pepper 2 tablespoons chopped fresh rosemary leaves 1/2 cup sliced roasted red peppers (from water-packed jar) 4 cups chopped Swiss chard leaves 1 crusty loaf of bread 2 tablespoons olive oil 1 clove garlic Directions Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth. Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal. Vegetable Couscous with Moroccan Pesto Ingredients For the Pesto: · 1 cup fresh cilantro (leaves and some stems) · 1/2 cup fresh parsley (stems reserved for couscous) · 2 tablespoons whole almonds · 1/2 clove garlic · 1/4 cup extra-virgin olive oil · Kosher salt For the Couscous: · 4 tablespoons unsalted butter · Kosher salt · 1 onion, cut into 8 wedges · 1 cinnamon stick · 1 14-ounce can peeled tomatoes, halved · 2 small carrots, cut into chunks · 1 zucchini and/or 1 bunch Swiss chard, chopped · 1/3 cup raisins · Freshly ground pepper · 1 1/2 cups whole-wheat couscous Directions Make the pesto: Combine the cilantro, parsley leaves, almonds and garlic in a food processor; pulse until coarsely chopped. Add the olive oil and 1/2 teaspoon salt; process until smooth. Prepare the vegetables for the couscous: Heat a wide heavy-bottomed pot over medium heat. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown. Add the onion. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot. Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the tomatoes, 1 cup water, carrots, zucchini and/or Swiss chard, raisins, 1 1/2 teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes. Remove the parsley and cinnamon. Meanwhile, cook the couscous as the label directs. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork. Top the couscous with the vegetables and pesto. Kale Gratin with Pancetta Ingredients 1 1/4 to 1 1/3 pounds kale, stems stripped and chopped, about 6 cups Salt 3 tablespoons extra-virgin olive oil 1/4 pound pancetta, chopped into 1/2-inch pieces 1 cup cream 2 cloves garlic, smashed and chopped 1/8 teaspoon grated nutmeg, eyeball it Black pepper 1/2 cup breadcrumbs 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano Directions Preheat the broiler but place the oven rack on the second shelf down from the heat source. Bring a few inches of water to a boil in a deep skillet or pot, add the kale and salt and cook 5 to 6 minutes; drain and dry the greens. Return the skillet to the stove over medium-high heat and add 1 tablespoon of extra-virgin olive oil and pancetta. Crisp the pancetta and add the cream and garlic. Season with nutmeg, salt, and pepper then reduce 7 to 8 minutes to about 1/2 to 2/3 cup. Add cooked greens to cream and stir to coat evenly. Transfer to shallow casserole. Toss with breadcrumbs with the remaining 2 tablespoons of extra-virgin olive oil. Season the crumbs with salt and pepper and combine with cheese. Place the casserole on the second shelf under broiler and brown breadcrumbs and cheese for 5 minutes. Indian-Spiced Kale and Chickpeas Ingredients 1 tablespoon extra-virgin olive oil 3 cloves garlic, minced 1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip) 1 cup reduced-sodium chicken broth or vegetable broth 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon garam masala (see Ingredient note) 1/4 teaspoon salt 1 15-ounce can chickpeas, rinsed Directions Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes. A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.Ingredient note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets. Linguine with Butter, Pecorino, Arugula and Black Pepper Ingredients nocoupons Salt 1 pound linguine 1/4 cup (1/2 stick) butter, room temperature 1 1/4 cups very finely grated Pecorino Romano 1 1/2 teaspoons freshly ground black pepper 1 cup coarsely chopped arugula Directions Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve. Arugula, Caramelized Onion and Goat Cheese Pizza Ingredients 1 tablespoon olive oil 1 red onion, sliced 3 cups arugula, washed, dried and coarsely chopped Salt Freshly ground black pepper 4 whole-wheat tortillas, 6-inches in diameter 2 ounces reduced-fat goat cheese Directions Preheat the oven to 400 degrees F. Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper. Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles. Grilled Peaches with Granola Ingredients 2 peaches or nectarines, halved and pitted 4 tablespoons honey 1/2 cup granola Directions Spray halved nectarines with neutral-flavored cooking spray. Place flesh side down on a grill pan. Grill about 5 minutes until softened. Place on a plate and drizzle each half with honey, then sprinkle granola over top. Peach Cornbread Trifle Ingredients 2 pounds very ripe peaches 1/4 cup sugar 2 cups heavy cream 1/2 teaspoon vanilla extract 1 pound cornbread either store-bought or homemade Directions Score the bottom of peaches with an "X." Remove the skins of the peaches by dropping them in a pot of simmering water for 30 to 60 seconds. Remove the peaches, set aside to cool in a bowl of ice water and then peel off the loosened skins. Remove the pits from the peaches and then finely chop the flesh. Put the chopped peaches in a bowl. Pour the cream into a large mixing bowl. Add a 1/4 cup sugar and the vanilla extract. Whip into soft peaks. Cut the corn bread into thin slices. Layer the bottom of a clear glass trifle or other serving bowl with a third of the cornbread. Add a third of the peaches on top of the cornbread and then a third of the whipped cream on top of that. Repeat the layers two more times and crumble the final layer of the cornbread on top. Refrigerate and serve cold.