Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

Topping:

• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 cup oatmeal
• 3/4 cup whole wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 cup butter (1 stick), cold and cubed
• 3/4 cups nuts, chopped (pecans, almonds, walnuts, ect)

Fruit:

• 8 peaches, peeled, pitted, and diced large (6-7 cups)
• 1 cup blueberries
• 1/4 cup sugar
• 1 tablespoon corn starch
• 1 lemon, juiced

Directions:

Preheat oven to 350 degrees.

Prepare topping: In a mixing bowl, combine both sugar, oatmeal, flour, cinnamon, and baking powder. Add the butter and mix with your fingers until small and large clumps form. Mix in the nuts. Refrigerate until needed.

Prepare filling: Toss the peaches, blueberries, sugar, lemon juice, and corn starch in a large bowl. Place the mixture in either a 9-inch pie dish, an 8×8 baking dish or divide between 8 one cup ramekins. Cover the fruit thickly and evenly with topping. Place dish on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 45 minutes (30 minutes for individual crisps).

Serves 8.

Nutrition:

Substitutions:

Recipe adapted from Nigella Lawson.

Read my review of this recipe.

Ingredients:

• 2 six ounces salmon fillets, preferably with skin on
• 1/4 cup maple syrup
• 1 tablespoon cognac, bourbon, or whiskey, optional
• 1 tablespoon soy sauce
• 1/2 tablespoon lemon juice
• 1 tablespoon grated ginger
• 1 clove garlic, minced
• 1 cedar plank

Directions:

Soak the cedar plank for at least 30 minutes before grilling.

Combine maple syrup, cognac, soy sauce, lemon juice, ginger, and garlic in a large zip-lock plastic bag. Add salmon fillets, seal bag and marinate in fridge for 30 minutes, turning the bag once. Remove fillets from bag and set aside the marinade.

Preheat grill to high heat.

When the grill is hot, place the salmon, skin side down, on the wet cedar plank and place it on the grill. Close the lid and grill for 15 minutes. Remove and serve directly from the burnt cedar board.

In the meantime, bring the rest of the marinade to a boil in a small saucepan on medium high heat on top of stove. Simmer for 3 minutes and serve along side the fish.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of Gourmet Magazine.

Read my review of this recipe.

Ingredients:

• 1 pound fresh strawberries, rinsed and hulled
• 2/3 cup sugar
• 2 teaspoons vodka or kirsh
• 1 cup plain whole-milk yogurt
• 1 teaspoon lemon juice

Directions:

Slice the strawberries into small pieces. Toss in a bowl with sugar and vodka, stirring together until the sugar begins to dissolve. Cover and let stand at room temperature for an hour, stirring every so often.

Puree the strawberries and their liquid with the yogurt and lemon juice in a blender until smooth. Refrigerator for 1 hour and then freeze in your ice cream maker according to the manufacturer’s instructions.

Nutrition:

Substitutions:

Recipe courtesy of Perfect Scoop

Read my review of this recipe.

Ingredients:

• 8 ounces small pasta (shells, elbow, ect)
• 1 tablespoons extra-virgin olive oil,
• 3 large cloves garlic, minced
• 1/2 small to medium yellow onion, diced
• 1 (28-ounce) can crushed Italian tomatoes
• 1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
• Salt and pepper
• 1 cup store bought basil pesto sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 8 ounces mozzarella, shredded

Directions:

Bring a large pot of water to a boil and salt the water. Add pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The pasta will probably cook about 9 or 10 minutes.

Preheat a deep, big skillet or a medium sauce pot over medium heat. Add extra-virgin olive oil to the pan. Add the garlic to the oil. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are soft. Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and pepper, to your taste.

Preheat your broiler to high and place a rack in the center of the oven.

Drain pasta and add them to a casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Scatter mozzarella over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 1 tablespoon chopped fresh basil
• 1/4 cup balsamic vinegar
• 2 teaspoons honey
• 1/4 teaspoon paprika
• 1/4 cup olive oil
• 4 cups seeded and balled watermelon
• 1/4 pound prosciutto, cut into thin strips
• 8 cups arugula
• 1/2 teaspoon freshly ground pepper

Directions:

Whisk together basil, vinegar, honey, and paprika; gradually whisk in oil until blended. Set aside.

Arrange arugula onto 4 plates. Wrap each watermelon ball with a thin strip of prosciutto and place on top of arugula. Drizzle with dressing and serve.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Southern Living.

Read my review of this recipe.

Ingredients:

• 6 tablespoons warm water (may need up to 1 or 2 tablespoons more water)
• 2 tablespoons white wine
• 3/4 teaspoon active dry yeast
• 1/2 teaspoon honey
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 1/2 cups flour, plus some for dusting
• Cornmeal
• 1 tablespoon olive oil
• 1 large sweet onion, thinly sliced
• 1 teaspoon sugar
• 1 tablespoon balsamic vinegar
• 1/2 cup ricotta cheese
• 1/8 pound prosciutto

Directions:

Whisk wine, water and yeast in a medium bowl until yeast has dissolved. Add honey, salt and olive oil and stir. Add flour and no matter how dry it looks, work it with a spoon and your fingers until it comes together as a dough. Add more water one tablespoon at a time if you need, but in my experience, this is almost never necessary. Sprinkle some flour on the counter and knead the dough for a minute or two. Put the dough in a oiled dish, cover it with plastic wrap, and let it rise for an hour or up to two, until it is doubled.

While the pizza is rising, heat the oil in a large skillet. Add the onions and saute over low heat (you should just barely hear a sizzle) for 30 minutes, until the onions start to brown. Add the sugar and vinegar and cook for another 5 minutes. Remove from the pan and set aside.

Preheat your oven to its highest temperature. If you have a pizza stone, sprinkle it with cornmeal and put it in the oven. Otherwise, sprinkle a baking pan with the same.

Once the dough has doubled, turn it out onto a floured counter and gently deflate the dough with the palm of your hands. Form it into a ball and let it rest on a floured spot with either plastic wrap over it (sprinkle the top of the dough with flour so it doesn’t stick) or an upended bowl. In 15 minutes, it is ready to roll out. Do so on the floured counter until pretty darn thin, then lift it onto a cornmeal-sprinkled baking sheet or pizza paddle. Add ricotta, caramelized onions, and prosciutto. Allow to rest for 20 minutes before sliding the pizza from the paddle to your preheated pizza stone, or just put the baking sheet in the oven as is.

Bake for about 10 minutes, checking at 7. Slice and serve immediately.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 2 cups uncooked macaroni
• 4 hard boiled eggs, chopped
• 1 small onion, grated
• 3 celery stalks, finely diced
• 1/4 cup relish
• 2 tablespoons mustard
• 1/2 cup sugar (or less according to taste)
• 3 tablespoons vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups Miracle Whip

Directions:

Cook pasta to “al dente” in salted water according to package directions. Drain. Add the remaining ingredients to a large bowl, and once cool, add the pasta. Mix carefully to combine. Refrigerator at least 4 hours before serving, best if left overnight.

Serves 8.

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 1 tablespoon olive oil
• 6 garlic cloves
• 20 ounces spinach leaves
• Water or stock

Directions:

In a large pan (with a lid), heat the oil over high heat. Add the garlic and saute for 30 seconds. Add the spinach and a splash of liquid. Put the lid on the pot for 30 seconds and then stir. Put the lid on the pot for another 30 seconds. Spinach should be wilted, if not, stir again, and steam another 30 seconds.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Kirsten’s Home Cooking.

Read my review of this recipe.

Ingredients:

• 1 to 1 1/2 pounds sea scallops, patted dry with paper towels
• Salt and pepper
• 2 teaspoons butter
• 3 teaspoons olive oil
• 2 garlic cloves, finely chopped
• 1 cup orange juice
• 2 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon grated ginger
• Zest of one orange

Directions:

In a skillet, heat 1 teaspoon oil over medium heat. Add the garlic and cook for 1 minute. Add the orange juice, brown sugar, soy sauce, ginger, and orange zest. Simmer gently until the sauce thickened, 5 to 10 minutes.

Heat butter and 2 teaspoons oil in large skillet over high heat. Sprinkle scallops with pepper and salt. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Pour sauce over scallops and serve immediately.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Alton Brown and Epicurious.

Read my review of this recipe.

Ingredients:

• 4 chicken breast
• 1 pound string beans, cleaned and trimmed
• 2 sweet potatoes, diced
• 1 medium onion, sliced
• 10 garlic cloves, peeled
• Salt and pepper
• 1 large bunch fresh thyme
• 2 lemons, sliced
  
• 1 tablespoon olive oil
• 1 cup chicken stock

Directions:

Preheat oven to 425 degrees.

Arrange potatoes, string beans, onions, and garlic in a large baking dish or roasting pan. Place chicken breast on top. Sprinkle with salt, pepper, and thyme leaves and then place the lemon sliced over everything. Drizzle with oil. Pour chicken stock in the bottom of the dish, and roast for 40 to 45 minutes, until chicken is cooked through and the vegetables are tender.

Serves 4.

Nutrition:

Substitutions:

I used boneless, skinless breast and they turned out fine.

Recipe adapted from Ina Garten.