Recipes Discovered – Recipes

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Ingredients:

• 3/4  teaspoon  ground allspice
• 1/2  teaspoon  dried thyme
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  salt
• 1/2  teaspoon  black pepper
• 1/4  teaspoon  ground nutmeg
• 1/8  teaspoon  ground red pepper
• 4  ears corn, husks removed and cleaned of silk
• Olive oi

Directions:

Prepare grill.

Combine first 7 ingredients in a small bowl; set aside.

Drizzle olive oil over corn; sprinkle with spice mixture. Wrap each corn cob tightly in foil. Place corn on grill rack; grill 10 minutes or until done, turning occasionally.

Nutrition:

Substitutions:

Recipe courtesy of My Recipes.

Read my review of this recipe.

Ingredients:

• 1 cup dark rum
• 3/4 cup dark brown sugar
• Pinch of salt
• 2 tablespoons butter, cut into pieces
• 4 very ripe plantains (should be almost black), peeled and sliced on the bias into 1/2 inch slices

Directions:

Preheat oven to 350 degrees.

Place rum, brown sugar, and salt in a small saucepan and cook until the sugar has melted and the mixture reduces and thickens slightly. Stir in butter until melted. Remove from the heat.

Place plantains in a baking dish and pour rum glaze over them. Bake for 20 to 25 minutes, stirring once.

Serves 6.

Nutrition:

Substitutions:

Recipe courtesy of Bobby Flay.

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Ingredients:

• 6 cups fresh broccoli spears
• 1 lemon, zest and juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup grated Parmesan cheese

Directions:

Place broccoli in a large bowl. Combine the lemon juice, zest, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.
Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Toss broccoli, then drain marinade. Place cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time, shake to coat.
Grill broccoli, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. 

Serves 6.

Nutrition:

Substitutions:

I combined all the ingredients in a resealable plastic bag and had it in the refrigerator for a couple hours before I grilled it. Tasted great – very lemony! It took much longer than 10 minutes – probably close to 30. I turned it once while cooking.

Recipe courtesy of Taste of Home.

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Ingredients:

• 4 pounds small Yukon gold or red-skinned potatoes, quartered
• 1 pound green beans, cut into one-inch segments
• 1 cup pesto
• 6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
• 1/4 cup chopped green onions (scallions)
• 1/2 cup pine nuts, toasted
• Parmesan cheese to taste
• Salt and freshly ground black pepper

Directions:

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 3 minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.

Toss the beans and potatoes with pesto. Stir in vinegar and pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of Parmesan over the salad with a vegetable peeler.

Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.

Serves 10.

Nutrition:

Substitutions:

I made this spur of the moment with just the potatoes, beans, and pesto and it was great. I can only imagine how amazing it would be had I had all the ingredients!

Smitten Kitchen’s pesto is two ounces basil (2 bunches), 2 garlic cloves, and 1/4 – 1/2 cup olive oil, seasoned with salt and pepper. Slightly simpler than mine.

Recipe courtesy of Smitten Kitchen .

Read my review of this recipe.

Ingredients:

• 1 pound leeks, white part only, quartered lengthwise, sliced crosswise and washed well
• 1 pound potatoes, peeled, quartered and sliced thin
• 1 tablespoons unsalted butter
• 4 cups chicken or vegetable broth
• 2 cups frozen green peas
• 2 tablespoons fresh mint leaves, chopped, or a pinch of dried, crumbled
• Salt and pepper, to taste

Directions:

In a large saucepan cook the leeks and the potato in the butter over moderately low heat, stirring occasionally, until the vegetables are softened and add the broth. Bring the liquid to a boil and simmer the mixture, covered, for 10 to 15 minutes, or until the potato is very soft. Stir in the peas and the mint, season the soup with salt and pepper to taste, and simmer it for 5 minutes. In a blender or food processor puree the soup until it is smooth

Serves 4.

Nutrition:

Substitutions:

To mellow the soup, I reduced the stock slightly and then stirred in 1/2 cup of milk and 1/2 cup of buttermilk at the end of cooking.

Recipe courtesy of Gourmet Magazine.

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Ingredients:

• 2 chipotle chiles
• 6 cups button mushrooms
• 1/4 cup vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• Salt, to taste
• Cilantro, for garnish

Directions:

Soak the dried chiles in a bowl of hot water for about 10 minutes, until they are soft. Drain, cut o stems, then slit the chiles and cut out the seeds. Chop finely.

Trim the mushrooms, then clean them with a damp cloth. If they are large, cut them in half.

Heat the oil in a large frying pan. Add the onion, garlic, and chiles. Saute for 5 minutes, or until soft. Add the mushrooms and fry for 6 to 8 minutes. Season to taste and garnish with cilantro.

Serves 6.

Nutrition:

Substitutions:

I used chipotles in adobo sauce (only one and it had plenty of kick). Also, I sauteed the onion, garlic, and chile in about a tablespoon of oil, and then when I added the mushrooms, I added a bit of chicken stock. It cut down on the oil and gave the mushrooms a nice flavor.

Recipe courtesy of The Complete Book of Mexican Cooking

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Ingredients:

• 6 to 8 Roma tomatoes, seeded and diced
• 1 small onion, finely diced
• 2 limes, juiced
• 1 jalapeno, seeded and minced
• Fresh cilantro, chopped
• Salt, to taste

Directions:

Combine all ingredients in a bowl. Allow to set at room temperature for 30 minutes for flavors to meld, or refrigerate for up to 12 hours.

Makes about 2 cups.

Nutrition:

Substitutions:

Recipe courtesy of My own concoction.

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Ingredients:

• Salt
• 1/2 pound wide egg noodles
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, finely chopped or grated
• 1 bunch asparagus, woody stems removed and stalks sliced on the bias into small chunks
• 1/2 pound green beans, trimmed and sliced in half on the bias
• 1 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken or vegetable stock
• 1 tablespoon Dijon mustard
• 1/2 cup sour cream
• 1 10-ounce box frozen peas
• 1 10-ounce box frozen chopped spinach, defrosted
• 2 tablespoons chopped fresh dill
• 1/4 cup chopped flat-leaf parsley
• Juice of 1 lemon
• Ground black pepper

Directions:

Place a large pot of water over high heat to boil the pasta. When the water reaches a bubble, salt it, drop the pasta in and cook to al dente according to package directions. Just before draining the pasta, reserve a mug of starchy cooking water then drain and reserve.

While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan, and cook until just tender, about 4 minutes. Add the asparagus and green beans to the pan and continue cooking for another 1 minute.

Push the veggies to the sides of the pan to make a well and drop in the butter to melt. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, reserved mug of pasta-cooking water (about 1/2 cup) and sour cream to the pan and whisk to combine.

Add the peas and spinach to the pan and simmer until the sauce has thickened, about 2 minutes. Add the cooked pasta, dill, parsley and lemon juice to the pan, season with salt and pepper, and toss to combine.

Serves 4.

Nutrition:

Substitutions:

Seth did enjoy this, but of course suggested the addition of sliced chicken. I used dried herbs instead of fresh.

Recipe courtesy of Rachael Ray.

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Ingredients:

• 1 clove garlic, peeled and smashed
• 4 medium carrots, cut into julienne strips
• 3/4 pound snow peas
• 1/2 lemon
• Salt and pepper, to taste

Directions:

Bring saucepan of water and garlic to a boil. Drop carrots and snow peas into the water and simmer for 3 to 4 minutes, just until the carrots are tender. Drain, squeeze lemon over the vegetables and season with salt and pepper.

Serves 4.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 3 carrots, peeled and cut into thin strips
• 1 pound asparagus, ends trimmed and cut on an angle
• 2 yellow squash, cut into thin strips
• 1 onion, thinly sliced
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon dried Italian seasoning or herbes de Provence
• 1/2  to 1 pound farfalle (bowtie pasta)
• 15 cherry tomatoes, halved
• 1 cup basil leaves, shredded
• Zest from one lemon
• 1/2 cup grated Parmesan

Directions:

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 to 30 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes, basil, and lemon zest and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Serves 4 to 8 (depending how much pasta you use).

Nutrition:

Substitutions:

I halved the amount of pasta (1/2 pound for 4 people) from the original recipe. I liked that ratio of pasta to veggies more. I also used fresh pasta, which I think really make the dish outstanding.

Recipe courtesy of Giada De Laurentiis.