Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

Ravioli:

• 1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
  
• 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
  
• 1 1/2 teaspoon herbs de Provence
  
• 1/2 teaspoon kosher salt, plus more to taste
  
• 1/4 teaspoon freshly ground black pepper, plus more to taste
  
• 2 large shallots, chopped (about 1/2 cup)
  
• 2 garlic cloves, chopped
  
• 1 cup whole milk ricotta cheese
  
• 4 small amaretti cookies, crushed (about 1/3 cup)
  
• 1/4 teaspoon ground nutmeg
  
• 1 package small wonton wrappers

Brown Butter Sauce:

• 3/4 cup butter (1 1/2 sticks)
  
• 2 tablespoons torn fresh sage leaves
  
• 1/2 cup toasted walnuts, chopped
  
• 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
  
• 1/4 teaspoon kosher salt, plus more to taste
  
• 1/4 teaspoon freshly ground black pepper, plus more to taste
  
• 1/3 cup grated Parmesan cheese

Directions:

To make the filling, preheat the oven to 400 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 45 minutes, stirring once. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The filling can be made one day ahead.

To make the ravioli, lay out 2 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of one skin. Dip a pastry brush in a little water and wet the edges of the skin. Carefully align the second skin over the first one, making sure the edges are securely closed and there are no air pockets inside. Place the formed ravioli on a baking sheet and cover with plastic wrap. Continue until all the butternut squash mixture is used. (The ravioli can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)

To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat. Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper. Stir to combine. Then, gently place the ravioli in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the ravioli onto a serving platter. Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.

Serves 4 to 6 people.

Nutrition:

Substitutions:

Recipe adapted from Giada De Laurentiis.

Read my review of this recipe.

Ingredients:

• 2 pounds beef tenderloin (the butt end), tied with kitchen string
  
• 3 cloves garlic, finely chopped
  
• Salt and pepper
  
• 4 tablespoons unsalted butter, cut into small pieces
  
• 2 tablespoons Worcestershire sauce
  
• 2 limes, juiced
  
• 1/2 cup sour cream
  
• 3 tablespoons prepared horseradish, drained

Directions:

Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil “basket” for it to sit in. It is very important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil in the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat.Rub the garlic over the entire tenderloin and season well with salt and pepper. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice let marinate at room temperature for one hour.

Adjust the oven rack to the highest position and preheat the broiler. Place the pan right underneath the broiler and broil for about 8 minutes. (It will look like the flames are burning or touching the meat, but that is fine). Carefully pull the pan out and turn the meat over. Broil for another 5 minutes for medium rare or until cooked to desired doneness. (When the meat is done under the flame it will look like it is burned, but it’s not). Wrap it up very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another 1 1/2 hours.

Whisk together the sour cream and horseradish and season with salt and pepper. Slice the meat and serve with sour cream mixture on the side.

Serves 4.

Nutrition:

Substitutions:

While I don’t think this method exactly works with an electric broiler, it does create an incredibly tender steak. Read more here.

Recipe courtesy of Stephanie March.

Read my review of this recipe.

Ingredients:

• 1 1/4 cups chopped pecans, divided
  
• 1/4 cup butter, softened
  
• 8 ounces cream cheese, softened
  
• 1 cup sugar
  
• 2 large eggs
  
• 1 1/2 cups whole wheat flour
  
• 1 1/2 cups all-purpose flour
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 cup buttermilk
  
• 1 1/2 cups mashed very ripe bananas (1 1/4 lb. unpeeled bananas, about 4 medium)
  
• 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350°. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 5 to 10 minutes or until toasted and fragrant, stirring every 2 to 3 minutes.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine both flours with baking powder, baking soda, and salt; gradually add to the butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.

Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

Makes 2 loaves.

Nutrition:

Substitutions:

I think this banana bread could have benefited from a teaspoon of cinnamon.

Recipe courtesy of MyRecipes.com

Read my review of this recipe.

Ingredients:

• 1 shallot, minced
• 1/2 cup bulgur
• 1 1/4 cups water
• 1 chicken bullion cube
• 6 sun-dried tomato halves, chopped
• 1 cup black beans, drained and rinsed
• 1 cup corn, thawed if frozen
• 1 small red pepper, chopped
• 1 small green pepper, chopped
• 2 teaspoons cumin
• 2 tablespoons red wine vinegar
• 1 tablespoon soy sauce
• Salt and pepper, to taste

Directions:

Heat a saucepan over medium heat, and add the shallot. Saute for 1 minute before adding the bulgur, water, chicken bullion, and sun-dried tomatoes. Bring to a boil, and then cover, turn the heat to low, and simmer for 10 to 12 minutes, until liquid is absorbed.

Remove from heat and add black beans, corn, and peppers. Season with cumin, vinegar, salt, and pepper. Stir to combine, and adjust seasonings to taste. Can be serves warm or at room temperature.

Serves 2 as a main dish or 4 as a side dish.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 2 sirloin shell steaks (about 10 to 12 ounces, 1 to 1 1/2 inches thick each)
• Salt
• 1 heaping tablespoon coarsely ground black pepper
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling if needed
• 1/2 small onion, chopped
• 1 large garlic clove, chopped
• 1 nip of cognac or 2 healthy shots
• 3/4 cup beef or chicken stock
• 1/4 cup heavy cream
• 2 tablespoons flat-leaf parsley, chopped

Directions:

Season both sides of the steaks with some salt, then sprinkle one side of the steaks with the coarsely ground pepper and press it in with your fingers.

Preheat a large skillet over medium-high heat with 2 tablespoons of oil, two turns of the pan. Add the steaks peppered side down and cook them for 4 minutes. Turn over and cook 3 minutes more for medium-rare — cook a minute longer on each side for medium to medium-well. Remove steaks to a plate and cover loosely with aluminum foil to keep them warm while they rest.

Return the skillet to the heat with a drizzle more of oil if necessary, add the onion, garlic and a little salt. Cook, stirring frequently, for 3-4 minutes. Remove skillet from heat, add the cognac then return it to the burner and let it flame up.

Once the flame dies down, add the stock and cream then turn the heat up to high and cook until it is slightly thickened. Add the parsley to the sauce and then pour it over the steaks.

Serves 2.

Nutrition:

Substitutions:

Serve this dessert along with Caramelized Onion-Dressed Salad and, for dessert, Chocolate Mousse.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 1/2 cup whole peeled hazelnuts
• 6 tablespoons extra-virgin olive oil, divided
• 1 large onion, finely chopped
• Salt and pepper
• 3 tablespoons balsamic vinegar, divided (eyeball it)
• 1/2 tablespoon Dijon mustard
• 3 plum tomatoes, sliced
• 4 large cups baby spinach, arugula or a different green of your choice
• 1/4 cup blue cheese crumble

Directions:

Preheat the oven to 325°F. Place hazelnuts on a baking sheet and put them in the oven to toast them up, about 10-12 minutes — your nose will know when they are done. Remove them from the oven and cool. Run your knife through them once, chopping them coarsely.
While the nuts are toasting up, place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the onions, season with a little salt and pepper, and cook, stirring frequently for 10 minutes. Add 1 tablespoon of the balsamic vinegar and a big splash of water. Use a wooden spoon to scrape up any bits on the bottom of the pan and cook for about 1 minute.

Remove the onions from the skillet and transfer to a bowl. Add remaining vinegar and mustard to the bowl and whisk in remaining oil in a slow steady steam.

In a salad bowl, combine tomatoes, greens, cooled hazelnuts, and the blue cheese crumble. Pour the caramelized onion dressing over

Serves 2.

Nutrition:

Substitutions:

Serve this salad along with Cognac-Sauces Pepper Steaks and, for dessert, Chocolate Mousse.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 1/2 cup unsweetened cocoa powder
• 1/2 cup, plus 2 tablespoons hot coffee
• Salt
• 1 pint heavy cream (whipping cream)
• 2/3 cup powdered sugar
• 1 ounce kirsch (cherry brandy), coffee brandy, or chocolate liqueur
• Grated chocolate, for garnish

Directions:

In a medium bowl, whisk together the cocoa powder, coffee, and salt. It should whisk together easily and have the consistency of melted chocolate. If it is too thick, whisk in another tablespoon of coffee. Set aside.

In a large bowl, use an electric mixer on medium high to whip the cream for 1 minutes. Add the powdered sugar and whip for another minute. Add the kirsch and coffee-cocoa mixture. Whip on high until stiff peaks form, about another minute.
Spoon the mixture into a small ramekin or a martini glass. Sprinkle with grated chocolate. Refrigerator until ready to serve.

Makes 4 servings.

Nutrition:

Substitutions:

Serve this dessert along with Cognac-Sauces Pepper Steaks and Caramelized Onion-Dressed Salad.

Recipe courtesy of Rachael Ray

Read my review of this recipe.

Ingredients:

• 1 1/2 cups dry roasted peanuts, crushed
• 1/2 cup flour
• 5 tablespoons butter, melted
• 1 cup peanut butter
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 8 ounces Cool Whip, divided
• 1 small instant chocolate pudding
• 1 small instant vanilla pudding
• 2 3/4 cups milk
• 1 cup dry roasted peanuts, chopped

Directions:

Combine 1 1/2 cups peanuts, flour, and melted butter. Press firmly into the bottom of a 13 x 9 inch pan. Bake in a preheated 350 degree oven for 10 to 15 minutes, just until it starts to brown. Allow to cool.

Beat the cream cheese and peanut butter together until smooth, and then beat in the powdered sugar. Stir in half of the Cool Whip. Spread mixture over crust.
Whisk the pudding mixes and milk together, and pour over peanut butter layer. Allow to set, and then spread remaining Cool Whip on top. Sprinkle with remaining chopped peanuts. Chill.

Nutrition:

Substitutions:

My own interpretation of an old recipe.

Read my review of this recipe.

Ingredients:

• 2 whole wheat bagelbread, or whole wheat bread, toasted
• 2 ounce cream cheese
• 1 pear, thinnly sliced
• 2 teaspoon honey
• 2 tablespoons walnuts, chopped

Directions:

Spread cream cheese equally over toasted bagelbread. Spinkle with chopped walnuts. Top with pear slices and drizzle with honey. Broil for 1 minute, if desired. Otherwise, serve immediately.

Serves 2.

Nutrition:

Substitutions:

Recipe adapted from Kraft Foods.

Read my review of this recipe.

Ingredients:

• 1 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 4 cloves garlic, grated or chopped
• 2 carrots, chopped
• 4 stalks celery from heart, chopped
• 1 fresh bay leaf
• 1 bunch kale, thick vein removed and leaves coarsely chopped
• Salt and freshly ground black pepper
• 1 15-ounce can cannellini beans, drained
• 1 teaspoon thyme
• 1 15-ounce can diced tomatoes
• 1 quart chicken or vegetable stock
• 2 cups water
• 1/2 pound whole wheat elbows
• Shaved Parmesan cheese

Directions:

Heat a medium-size soup pot over medium-high heat with the oil. Add the onion, garlic, carrots, celery and bay leaf to the pot, and cook until the vegetables have softened, about 5 minutes. Season the veggies with salt and freshly ground black pepper.

Add the beans, thyme, tomatoes, stock and water to the pot, and bring up to a bubble. Add the kale and cook until wilted. Add the pasta and boil the soup until the pasta has cooked to al dente, according to package directions. (If you aren’t serving the soup right away, omit the water, cook the pasta separately and add it to individual portions as you serve.)

Remove the soup from the heat and allow it to cool for about five minutes before serving. Serve the soup with plenty of grated cheese at the table.

Serves 6.

Nutrition:

Substitutions:

Recipe adapted from Rachael Ray.