Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 3 28-ounce cans whole, peeled tomatoes, drained
• 2 tablespoons olive oil
  
• 2 tablespoons balsamic vinegar
  
• 6 large garlic cloves, peeled and crushed
  
• Salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 cup chopped onion
  
• 2 cups lightly packed fresh basil leaves
• 1 teaspoon fresh thyme leaves
  
• 2 cups chicken stock
  

Directions:

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1 tablespoon olive oil, vinegar, garlic, salt, and pepper. Spread the tomatoes in a single layer on a baking sheet and roast for 45 minutes. Remove and allow to cool slightly.

In a large pot over medium heat, saute the onions with the remaining tablespoon of olive oil until the onion is softened, about 10 minutes. Add the roasted tomatoes, basil, thyme, and chicken stock to the pot. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.

Makes about 6 servings.

Nutrition:

Substitutions:

Recipe adapted from Michael Chiarello.

Read my review of this recipe.

Ingredients:

Pumpkin:

• One 2 to 2.5 pound sugar pumpkin
• 2 tablespoons vegetable oil
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon

Yogurt sauce:

• 1 cup plain yogurt
• 1 clove garlic, crushed
• 1/2 teaspoon dried mint
• pinch salt

Meat Sauce:

• 1 tablespoon vegetable oil
• 1 large onion, finely diced
• 1/2 pound lean ground beef
• 8 ounces tomato sauce
• 2 large garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon ground turmeric or yellow curry powder
• 2 tablespoons tomato paste
• 1/2 cup red wine
• Water, to desired consistency

Directions:

Preheat oven to 350.

Pumpkin: Cut the ends of the pumpkin to create a flat surface, and peel with a U-shaped peeler. Cut into wedges, quarters or sixths depending on the size of the pumpkin. Remove seeds and strings.
Heat 2 tablespoons oil in a Dutch oven. Brown the pumpkin pieces, turning every few minutes until golden brown on all sides. Do not scorch it. Mix sugar and cinnamon, and sprinkle over pumpkin. Bake for 30 minutes, or until tender, basting with the juices half-way through.

Yogurt Sauce: Mix together ingredients until smooth and season to taste with salt. Allow flavors to meld for at least an hour.

Meat Sauce: Heat the oil in a heavy, medium-sized saucepan until it ripples. Add the onions and sauté over medium heat, stirring frequently, until they just start to brown.. Add the beef, stirring to break it up into tiny pieces, until the meat is no longer pink, about 5 minutes. Stir in the tomato, garlic, coriander, salt, pepper and turmeric. Cook for 5 minutes. Blend in the tomato paste. Add the wine and water and bring to a boil over high heat. Cover, reduce heat and simmer for 15 minutes.

To serve, place the pumpkin wedges on a serving plate, ladle the meat sauce over all, and drizzle with the yogurt sauce.

Serves 2 to 6 people.

Nutrition:

Substitutions:

I used a carnival squash in place of the sugar pumpkin. I’m not sure if I would recommend it because of the difficulties I had, but I know other people have used butternut squash and acorn squash, although they aren’t quite as hardy at the sugar pumpkin.

Recipe adapted from Curiously Ravenous and pickyfingers.

Read my review of this recipe.

Ingredients:

• 2 teaspoons, divided
• 2 large cloves garlic, minced
• 4 scallions, greens included, rinsed, trimmed and thinly sliced
• 1 tablespoon minced ginger
• 4 cups leftover cooked brown rice
• 3/4 cup finely diced pepper
• 3/4 cup cooked, shelled edamame
• 3/4 cup carrot, diced
• 6 ounces firm tofu, cut into 1/4-inch cubes
• 2 eggs, beaten
• 3 tablespoons low-sodium soy sauce
• 1 to 2 tablespoons hoisin sauce
• 2 teaspoons sesame oil

Directions:

Heat 1 teaspoon of canola oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, pepper, edamame, carrot, and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce, hoisin sauce, and sesame oil and incorporate thoroughly. Serve hot.

Serves 4.

Nutrition:

Substitutions:

Recipe adapted from Ellie Krieger.

Read my review of this recipe.

Ingredients:

• 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 to 10 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.

Serves 8.

Nutrition:

Substitutions:

Pairs well with Shrimp with Basil-Mint Pesto.

Recipe courtesy of Giada De Laurentiis.

Read my review of this recipe.

Ingredients:

• 1/2 cups lightly packed fresh mint leaves
• 3/4 cup lightly packed fresh basil leaves
• 1/4 cup pine nuts, toasted
• 2 garlic cloves
• 1/4 cup olive oil
• 2 tablespoons freshly grated Parmesan
• Salt and freshly ground black pepper
• 2 pounds uncooked jumbo shrimp, peeled and de-veined
• 1 tablespoons extra-virgin olive oil

Directions:

Blend the mint, basil, pine nuts, and 1 garlic clove in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil (or chicken stock - see substitutions), processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper. Pesto can be made up to 3 days in advance.

Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again. Mince the remaining garlic clove. Heat a heavy large skillet over medium high heat. Add the garlic and saute for 30 seconds. Add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat. Transfer the shrimp to a platter and serve.

Serves 6.

Nutrition:

Substitutions:

For the healthier pesto, it can be made with all olive oil, all chicken stock, or a combination of the two.

Pairs well with Linguine with Butter, Pecorino, Arugula, and Black Pepper.

Recipe adapted from Giada De Laurentiis.

Read my review of this recipe.

Ingredients:

• 4 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
• 2 tablespoons olive oil, divided
• Salt
• Freshly ground black pepper
• 6 1/4 cups chicken stock, or more depending on thickness of soup
• 2 1/2 cups chopped onions
• 1 cup rice
• 3/4 pound sausage, cut into 1/4-inch
• 2 cups frozen corn
• 1 tablespoon chopped fresh parsley leaves

Directions:

Preheat the oven to 400 degrees F.

Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with just enough chicken stock to make it smooth, about 1 cup. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 2 1/4 cups of the stock (or amount of liquid suggested on package) and 1/2 cup of the chopped onions to a simmer. Stir in the rice, cover, and cook over low heat until the rice is tender and the liquid is absorbed, about 45 minutes. Remove the rice from the pan and cool.

In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 3 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. More chicken stock can be added if the soup is too thick at this point. Remove from the heat, and reason with salt and pepper. Stir in the parsley and serve.

Serves 6 people.

Nutrition:

Substitutions:

Recipe adapted from Emeril Lagasse.

Read my review of this recipe.

Ingredients:

• 1/2 pound bacon
• 1/2 cup butter
• 3/4 cup sugar
• 1 egg
• 1 cup of flour
• 1/4 teaspoon baking soda
• 2 cups of multi-grain flakes or corn flakes
• 1/2 cup raisins

Directions:

Preheat oven to 350 degrees. Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, multi-grain flakes and raisins.

Drop by rounded tablespoonful onto ungreased cookie sheet. Space 2 inches apart. Bake about 10 minutes, or until the edges of the cookies are golden. Remove to rack to cool.

Makes about 2 dozen cookies.

Nutrition:

Substitutions:

I cooked the bacon in the microwave, between sheets of paper towels.

Recipe courtesy of Cookin’ in the ‘Cuse.

Read my review of this recipe.

Ingredients:

• 2 4-ounce tilapia fillets
• 2 tablespoons rice vinegar
• 3 tablespoons white miso, divided
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1/4 cup chicken broth
• 1 teaspoon sugar
• 4 ounces soba noodles
• 2 cups sugar snap, frozen

Directions:

Combine rice vinegar, 2 tablespoons miso, brown sugar, and soy sauce. Add fish fillets and marinade for 30 minutes.

Preheat oven to 400 degrees. Remove fish from marinade and place on a baking sheet. Bake for 10 minutes, or until fish flakes easily.

Add the leftover marinade to a pan, and add the remaining miso, chicken broth and sugar. Bring to a boil. Add the sugar snap peas, cover, and allow to cook for 3 to 5 minutes, until the snow peas are cooked. Cook the soba noodles according to the package directions, drain, and then add to the miso and snow pea mixture. Stir to combine and then serve, topped with the baked tilapia.

Serves 2.

Nutrition:

Substitutions:

Adapted from Pickyfingers.

Read my review of this recipe.

Ingredients:

Coconut Milk:

• 2 ounces freshly grated coconut, approximately 1/2 cup
• 1/2 cup boiling 2 percent milk

Coconut Cream:

• 4 ounces freshly grated coconut, approximately 1 cup
  1/2 cup boiling 2 percent milk

Coconut Cake:

• Vegetable oil, for cake pan
• 14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 cup fresh coconut milk
• 1/2 cup fresh coconut cream
• 8 ounces unsalted butter, room temperature
• 16 ounces sugar, approximately 2 1/4 cups
• 1 teaspoon coconut extract
• 4 egg whites
• 1/3 cup coconut water

7-Minute Frosting:

• 3 large egg whites
• 12 ounces sugar, approximately 1 3/4 cups
• 1/3 cup coconut water
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon kosher salt
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• Fresh grated coconut from 1 coconut, approximately 8 to 10 ounces

Directions:

Cook’s Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.

For the coconut milk:
Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute. Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.

For the coconut cream:
Repeat the same procedure as above only using 4 ounces of freshly grated coconut.

For the Coconut cake:
Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.

Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.

Combine the coconut milk and coconut cream in small bowl and set aside.

Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.

With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.

In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.

Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.

For the 7-minute frosting:
Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
To Arrange:

Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

Makes one cake.

Nutrition:

Substitutions:

I ended up using unsweetened grated coconut in between the cake layers. Read more here.

Recipe courtesy of Alton Brown

Read my review of this recipe.

Ingredients:

• 1 tablespoon olive oil
• 1 (2 1/2 - 3 pounds) butternut squash, peeled, seeded, and cut into 1-inch cubes
• Salt and freshly ground black pepper
• 1 medium onion, diced
• 4 garlic cloves, minced
• 3 amaretti (almond) cookies, crumbled
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 1/2 cups milk
• 3/4 cup (lightly packed) fresh basil leaves
• 9 lasagna noodles
• 15 ounces diced tomatoes, drained
• 2 1/2 cups shredded whole-milk mozzarella cheese
• 1/3 cup grated Parmesan

Directions:

Preheat over to 400 degrees. Arrange squash on a baking sheet, drizzle with oil, and season with salt and pepper. Toss to coat. Roast the squash for 45 minutes or until very tender. Meanwhile, saute the onions and garlic over low heat until tender, about 10 minutes. In a large mixing bowl, combine the cooked squash, onions, garlic, and crushed cookies. Stir together, smashing the squash into a thick paste. Set aside.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Cool slightly. Transfer half of the sauce to a blender (don’t fill the blender more than half full due to the hot liquids). Add the basil and blend until smooth. Pour basil mixture back into the pot and stir to combine. Set aside.

Bring a large pot of salted water to a boil. Add the noodles and cook just until pliable, about 5 or 6 minutes. Drain the noodles.

Turn the oven to 375 degrees. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/2 of the squash mixture over the noodles, and then 1/2 of the tomatoes over the squash. Sprinkle with 1 cup of mozzarella cheese. Drizzle sauce over the noodles. Repeat layering two more times, pouring the remaining sauce over the top.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

Serves 10.

Nutrition:

Substitutions:

I used whole wheat lasagna noodles.

Recipe adapted from Giada De Laurentiis.