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22

Jan

Tortilla soup!! I’ve been feeling like crap for the past couple of days and i decided that instead of making a typical chicken soup i would try something more interesting. This is the second time i’ve used a recipe from the same blog and i gotta say i’m lovin it. I found this soup very rich and flavorful and highly recommend it for all of you who are suffering from colds and the urge to cook something delicious:) -S Recipe: http://keepitskinny.wordpress.com/2010/10/19/light-tortilla-soup/

Tortilla soup!! I’ve been feeling like crap for the past couple of days and i decided that instead of making a typical chicken soup i would try something more interesting. This is the second time i’ve used a recipe from the same blog and i gotta say i’m lovin it. I found this soup very rich and flavorful and highly recommend it for all of you who are suffering from colds and the urge to cook something delicious:)

-S

Recipe: http://keepitskinny.wordpress.com/2010/10/19/light-tortilla-soup/

4 months ago Short URL

Roast Pork Loin with Apples…great recipe, meat turned out so well!! i chose to blend the apples and the onions at the end into a sauce http://en.julskitchen.com/main/meat/roast-pork-loin-with-apples -S

Roast Pork Loin with Apples…great recipe, meat turned out so well!! i chose to blend the apples and the onions at the end into a sauce

http://en.julskitchen.com/main/meat/roast-pork-loin-with-apples

-S

4 months ago Short URL

20

Jan

Crepes/Pancake Hybrid :)

-S

4 months ago Short URL 5 notes

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“everyday orzo” see post below for recipe This is my second time making it, its so good, unfortunately someone ate all of my gruyere cheese so i ended up using mozarella which still tasted good but was a bit too stringy/ sticky -S

“everyday orzo”

see post below for recipe

This is my second time making it, its so good, unfortunately someone ate all of my gruyere cheese so i ended up using mozarella which still tasted good but was a bit too stringy/ sticky

-S

4 months ago Short URL

orzo/everyday orzo/food/food blog/yum/dinner/quick meal/delicious/cheese/cooking/

19

Jan

“everyday orzo” this recipe is soo good

http://keepitskinny.wordpress.com/2012/01/06/everyday-orzo-2/

4 months ago Short URL

16

Jan

everything should have parsnips in it”-M

4 months ago Short URL

15

Jan

Roasted Chicken Drumsticks and Acorn Squash

This is just a super easy recipe for dinner if you don’t have much time to spend actually cooking, pretty much just prep each dish, pop it in the oven, and voila

serves 3

Chicken:

Ingredients:

1. Pack of 6 Chicken Drumsticks (Thawed)

2. Salt, pepper, and paprika for seasoning

Intructions:

1.Preheat the oven to 350 degrees

2. Grease a rimmed baking pan (I use pam)

3. Put drumsticks into pan and season with paprika, salt, and pepper on BOTH sides

4. Put into oven and flip every 20-25 minutes so that skin is crispy

5. Cook for about an hour

Acorn Squash (because who doesnt love squash filled with butter, brown sugar, and maple syrup)

Ingredients:

1. 2 Acorn Squashes

2. 2 tbsps of butter (salted)

3. 4 tbsps of brown sugar

4. 4 tsps of maple syrup

Instructions:

1.Cut the squashes in half vertically

2. Remove seeds and assorted stringy stuff from the center

3. Place squashes into baking pan

4. Fill baking pan with a little bit of water, (one site said abotu 1/4 of an inch) so that the bottoms dont get burnt

5.Place squashes into the pan with the inside face up

6. coat the squashes with 1/2tbsp of butter each

7. Fill each squash with 1 tbsp of brown sugar

8. Drip 1tsp of maple syrup on each

9. Bake for about 1 hour and 15 minutes (until soft)

10. Cover the dry portions of squash with some of the excess sauce

-S

4 months ago Short URL 13 notes

acorn squash/squash/chicken/roasted chicken/drumsticks/food blog/dinner/recipe/quick dinner/yum/food/fast meal/

We had company over so we decided to be overly ambitious and cook these three delicious dishes from Food and Wine Magazine. Our pictures and recipes are below! Order of dish from left to right: Cellared Vegetable Salad Chicken Cacciatore Baked Broccoli Ravioli -S&M

We had company over so we decided to be overly ambitious and cook these three delicious dishes from Food and Wine Magazine. Our pictures and recipes are below!

Order of dish from left to right:

Cellared Vegetable Salad

Chicken Cacciatore

Baked Broccoli Ravioli

-S&M

4 months ago Short URL 19 notes

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Cellared- Vegetable Salad

Recipe by: Art Smith

Found in Food and Wine Magazine

http://www.foodandwine.com/recipes/cellared-vegetable-salad

 

INGREDIENTS

  1. 2 medium golden beets ( 3/4 pound), peeled and cut into 1/2-inch chunks (I used red beets instead which added a lovely color to the dish)
  2. 2 medium turnips ( 3/4 pound), peeled and cut into 1/2-inch chunks
  3. 2 parsnips ( 3/4 pound), peeled and cut into 1/2-inch chunks
  4. 1 celery root (1 pound), peeled and cut into 1/2-inch chunks
  5. 1 1/2 teaspoons chopped rosemary
  6. 1/4 cup plus 3 tablespoons extra-virgin olive oil
  7. Salt and freshly ground black pepper
  8. 1 tablespoon minced shallot
  9. 2 tablespoons fresh orange juice
  10. 1 1/2 tablespoons white balsamic vinegar
  11. 1/2 teaspoon honey
  12. 3 cups packed mizuna (I couldnt find any mizuna alone so i used a mix of baby lettuces)
  1. Preheat the oven to 400°. Put the beets and turnips on one large rimmed baking sheet and the parsnips and celery root on another. Sprinkle with the rosemary and drizzle 1 1/2 tablespoons of the olive oil over each pan of vegetables; toss well. Arrange the vegetables in an even layer and season with salt and pepper. Bake in the upper and lower thirds of the oven for about 35 minutes, until the vegetables are tender and golden brown. Switch the pans halfway through baking. Let cool slightly.
  2. In a bowl, mix the remaining 1/4 cup of olive oil with the shallot, orange juice, vinegar and honey and season with salt and pepper.
  3. Transfer the roasted vegetables to a medium bowl. Add the vinaigrette and mizuna, toss well and serve.
-S&M 

4 months ago Short URL 13 notes

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Baked Broccoli Ravioli Recipe by: Bill Telepan Found in Food and Wine Magazine http://www.foodandwine.com/recipes/baked-broccoli-ravioli INGREDIENTS 1 cup packed basil leaves 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling Salt 2 garlic cloves, thinly sliced 1 1/2 pounds broccoli, cut into 2-inch florets 1 tablespoon unsalted butter 1/2 cup fresh ricotta (because i don’t like ricotta, i used shredded mozzarella which actually didn’t alter the texture very much and turned out very well)  1/4 cup plus 3 tablespoons freshly grated pecorino cheese, plus more for serving 1/2 pound fresh lasagna sheets Blanch the basil in boiling water for 20 seconds. Drain and rinse under cold water; squeeze dry. In a mini food processor, puree the basil with 1/2 cup of the oil. Season with salt and transfer to a small bowl. In a large skillet, heat 2 tablespoons of the oil. Add the garlic and cook for 30 seconds. Add the broccoli, 1/2 cup of water and the butter, cover and cook over moderately low heat until tender, 10 minutes. Let cool. Coarsely puree the broccoli in a food processor; transfer to a bowl. Stir in the ricotta and 1/4 cup of the pecorino and season with salt. Bring a large pot of salted water to a boil. Using a pasta machine, roll the lasagna sheets through the thinnest setting. Cut the sheets into twelve 4-inch squares. Cook the squares in the water until tender, 2 minutes. Drain, pat dry and rub with oil to prevent sticking. Preheat the oven to 425°. Coat a large, shallow baking dish with oil. Place 2 heaping tablespoons of the filling into the center of each pasta square. Fold the squares into triangles; arrange in the dish. Sprinkle with 3 tablespoons of the pecorino. Bake on the top rack for 10 minutes, until the cheese starts to brown. Drizzle with the basil oil and serve, passing more cheese at the table. -S&M

Baked Broccoli Ravioli

Recipe by: Bill Telepan

Found in Food and Wine Magazine

http://www.foodandwine.com/recipes/baked-broccoli-ravioli

INGREDIENTS

  1. 1 cup packed basil leaves
  2. 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  3. Salt
  4. 2 garlic cloves, thinly sliced
  5. 1 1/2 pounds broccoli, cut into 2-inch florets
  6. 1 tablespoon unsalted butter
  7. 1/2 cup fresh ricotta (because i don’t like ricotta, i used shredded mozzarella which actually didn’t alter the texture very much and turned out very well) 
  8. 1/4 cup plus 3 tablespoons freshly grated pecorino cheese, plus more for serving
  9. 1/2 pound fresh lasagna sheets
  1. Blanch the basil in boiling water for 20 seconds. Drain and rinse under cold water; squeeze dry. In a mini food processor, puree the basil with 1/2 cup of the oil. Season with salt and transfer to a small bowl.
  2. In a large skillet, heat 2 tablespoons of the oil. Add the garlic and cook for 30 seconds. Add the broccoli, 1/2 cup of water and the butter, cover and cook over moderately low heat until tender, 10 minutes. Let cool. Coarsely puree the broccoli in a food processor; transfer to a bowl. Stir in the ricotta and 1/4 cup of the pecorino and season with salt.
  3. Bring a large pot of salted water to a boil. Using a pasta machine, roll the lasagna sheets through the thinnest setting. Cut the sheets into twelve 4-inch squares. Cook the squares in the water until tender, 2 minutes. Drain, pat dry and rub with oil to prevent sticking.
  4. Preheat the oven to 425°. Coat a large, shallow baking dish with oil. Place 2 heaping tablespoons of the filling into the center of each pasta square. Fold the squares into triangles; arrange in the dish. Sprinkle with 3 tablespoons of the pecorino. Bake on the top rack for 10 minutes, until the cheese starts to brown. Drizzle with the basil oil and serve, passing more cheese at the table.

-S&M

    4 months ago Short URL 21 notes

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