RECIPES: March 2, 2012
**See the following post for the shopping list for this week’s recipes**
**See the following post for the shopping list for this week’s recipes**
Beer braised meatballs
Serves: 4 (or 8-10 for an appetizer)
2 slices stale good quality white bread, crusts trimmed
1/2 cup milk
1-1/2 lbs. ground beef
1/4 cup Worcestershire sauce
salt and pepper
1/4 cup finely chopped parsley
2 TBS drained prepared horseradish
2 cloves garlic, grated or pasted
1 egg
2 TBS olive oil
1 cup amber ale or stout beer
1/2 cup beef stock
sauce:
1-1/2 cups sour cream
1/4 cup heavy cream
1/4 cup minced chives
salt and pepper
Directions:
1. Heat a cast-iron skillet or large, heavy saucepan over medium-high heat. In a bowl, soak the bread in the milk to soften.
2. In a large bowl, combine the beef and Worcestershire sauce; season with salt and pepper. Squeeze out the excess liquid from the bread and crumble it into the meat. Mix in the parsley, horseradish, garlic and egg. Roll the meat into 2 to 2-1/2 inch balls.
3. Add the olive oil to the hot pan, then add the meatballs and cook until browned, about 5 minutes. Add the beer and stock, cover the pan with foil and cook for about 15 minutes, shaking the pan occasionally.
4. In a small bowl, combine the first 3 sauce ingredients; season with salt and pepper. Serve with the meatballs.
Recipe from Everyday with Rachael Ray
French onion soup
Serves: 6
The original recipe contains instructions for homemade beef stock. To ease the recipe and decrease the prep time, that has been replaced with store-bought stock.
The original recipe contains instructions for homemade beef stock. To ease the recipe and decrease the prep time, that has been replaced with store-bought stock.
Ingredients:
3 quarts beef stock
2 TBS olive oil
1 TBS butter
3 large onions, vertically sliced (about 13 cups)
1/2 tsp salt
1/2 tsp pepper
1 tsp chopped fresh thyme
1/4 cup chopped fresh chives
12 slices French bread baguette
1 cup packed shredded Gruyere cheese
Directions:
1. Heat a Dutch oven over medium heat. add oil to pan; swirl to coat. Melt butter in oil. Add sliced onions to pan; cook 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Add salt and pepper; cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently. Add stock and chopped thyme; bring to a boil. Reduce heat, and simmer until reduced to 8 cups (about 50 minutes). Stir in chives.
2. Preheat broiler to high.
3. Arrange bread slices in a single layer on a jelly-roll pan, and broil for 2 minutes or until toasted, turning after 1 minute. Ladle 1-1/3 cups soup into each of 6 broiler-safe soup bowls. Top each serving with 2 slices of bread and sprinkle evenly with cheese, please soup bowls on jelly-roll pan, and broil for 4 minutes or until tops are golden brown and cheese bubbles.
Recipe adapted from Cooking Light
Soy and cola braised pork shoulder
Serves: 6
1 TBS dark sesame oil
3-1/2 lb bone-in pork shoulder, trimmed
1/2 tsp salt
1 TBS minced peeled fresh ginger
4 garlic cloves, minced
2 cups cola, such as coca-cola
1/2 cup hoison sauce
1/4 cup rice vinegar
1/4 cup soy sauce
1 cup diagonally sliced green onions
hamburger buns or Kaiser rolls
Directions:
1. Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan; saute for 8 minutes, turning to brown all sides. Remove pork. Add ginger and garlic; saute for 1 minute, stirring constantly. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil.
2. Place pork in slow cooker and pour sauce over top. Cover and cook on low for 6 to 7 hours.
3. Remove pork and shred. Skim fat from cooking liquid, reserving liquid. Place liquid in pan over medium-high heat; bring to a boil. Cook 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine pork and sauce, top with green onions.
4. Place pork mixture on hamburger buns with shaved cucumber and carrots.
Recipe from Cooking Light
Pasta with broccoli sauce (v)
Serves: 4
1 lb. orecchiette pasta
5 cups broccoli florets plus 2 cups peeled, chopped stems
2 cloves garlic
3 TBS olive oil
1 tsp lemon zest
3/4 cup grated Parmesan
Directions:
1. Cook past; 3 minutes before done, add florets. Drain; reserve 1/2 cup pasta water.
2. In processor, finely chop stems and garlic. Heat olive oil in pan over medium heat. Add chopped stems and zest; cook 3 minutes. Add 1 cup water; cook 5 minutes. Mix in cheese, pasta, florets and reserved past water.
Recipe from Everyday with Rachael Ray
Crispy Parmesan pork chops
Serves: 4
4 boneless 1/2-inch thick pork loin chops
1/2 cup slivered almonds (optional)
1 egg
1/2 cup grated Parmesan
Directions:
1. Season pork with salt and pepper. Using a food processor, grind the almonds and Parmesan to the texture of fine breadcrumbs. Place in a shallow bowl. Put the egg in another shallow bowl and lightly beat. Dip the pork in the egg, letting the excess drip off, then dip in the crumb mixture (pat the crumbs on nice and thick). Place on a plate and let sit while you heat the olive oil.
2. In a large non-stick skillet, heat the remaining 2 TBS olive oil over medium-high heat until shimmering.Reduce the heat to medium, add the pork and cook on 1 side until golden, 3 to 4 minutes. Carefully flip the pork and cook on the second side until golden and mostly cooked through, 3 to 4 minutes. Remove from the heat and let the pork sit in the pan for 3 minutes.
Recipe from Everyday with Rachael Ray
Shrimp Florentine (v)
Serves: 4
1/2 tsp salt
20 garlic cloves, peeled
cooking spray
2 tsp olive oil
1 lb. medium shrimp, peeled and deveined
1 tsp butter
3/4 cup half-n-half
1/2 cup chicken broth
1/3 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp crushed red pepper
2 cups frozen loose-leaf spinach, thawed, drained and squeezed dry
4 cups hot cooked linguine (8 oz. uncooked)
Directions:
1. Preheat oven to 350°.
2. To prepare garlic, combine 1/2 tsp salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coasted with cooking spray. Bake for 25 minutes or until browned, stirring occasionally.
3. To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 3 minutes or until done. Remove shrimp from pan.
4. Melt butter in pan over medium heat. Stir in half-n-half, broth, cheese, 1/4 tsp salt, red pepper and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture and pasta in a large bowl; toss well.
Recipe from Cooking Light
Sun-dried tomato chicken roll ups
Serves: 4
2 large eggs, lightly beaten
1 cup seasoned breadcrumbs
1-1/2 cups ricotta cheese
1 cup oil-packed sun-dried tomatoes, drained and chopped
8 chicken breast cutlets (1-1/2 lb)
1/2 lb deli sliced provolone cheese
1/4 cup olive oil
Directions:
1. Position a rack in the upper third of the oven and preheat to 400°. Cover a rimmed baking sheet with foil and grease the foil.
2. Place the beaten eggs and breadcrumbs into separate shallow bowls. In another bowl, mix the ricotta and sun-dried tomatoes. Dip the chicken cutlets into the egg, then coat with the breadcrumbs and place on a work surface. Place a slice of provolone and a heaping TBS of ricotta mixture on each cutlet. Roll up and secure with toothpicks.
3. Place the chicken roll-ups side by side on the prepared baking sheet and drizzle with the olive oil. Bake until the chicken is golden and the cheese is bubbling, about 20 minutes.
Recipe from Everyday with Rachael Ray
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