Receta Can I Get the Recipe? Week 23, Vol I, Dec 11, 2009
Dinners of the Week:
- Fettuccine with Arugula Puree and Cherry Tomato Sauce
- Curry Up! Chicken
- Slow Cooker Nova Scotia Seafood Chowder
- Bacon and Potato Frittata
- Tofu Pad Thai with Sweet Chili Sauce
- Dessert of the Week:
- Pecan Pie Bars
- Snack of the Week:
- Old Time Gingersnaps
- Dinner One: Fettuccine with Arugula Puree and Cherry Tomato Sauce
- Recipe from Ruth Reichl’s Gourmet Today
- Prep Time: 15 min /Total Time: 30 min, Serves 4
- Can I Get the Recipe Tip: Purée can be made, but not tossed with pasta, 1 day ahead and chilled, covered.
- Ingredients – Arugula Puree:
- 2 tablespoons pine nuts, lightly toasted and cooled
- 5 oz baby arugula, coarsely chopped (7 cups)
- 1/2 cup extra-virgin olive oil
- 1/2 oz finely grated Pecorino Romano
- 1 teaspoon salt
- Ingredients – Cherry Tomato Sauce:
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, crushed with side of a large knife
- 1 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary
- 3/4 teaspoon salt
- 1 lb dried fettuccine (not made with egg)
Directions:
Make Puree – Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste.) Add arugula, oil, cheese, and salt and pulse until almost smooth.
Make Tomato Sauce – Heat oil in a 1 inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 – 20 minutes.
Cook and Serve Pasta – Cook fettuccine in a 6- to 8-quart pot of boiling slated water until al dente. Drain pasta in a colander and return to pot. Add arugula puree and toss until well coated. Transfer to a platter or plates and top with tomato sauce.
Dinner Two: Curry Up! Chicken
Prep Time: 10 minutes/Total Time: 30 min. Serves 4.
Can I Get the Recipe Tip: When making this recipe, start with half the curry and fish sauce amount. Taste it near the end of cooking and add more if desired to suite your family's needs.
Ingredients:
1 1/2 cups Jasmine rice
1 tablespoon vegetable oil
8 skinless boneless chicken thighs cut into bite sized chunks, seasoned with salt and pepper
1 (400ml) can of coconut milk
1 – 2 tablespoons Thai Green Curry Paste
2 – 4 tablespoons fish sauce
4 tablespoons brown sugar
1 1/2 cups frozen peas
2/3 cup chicken stock
2 tablespoons cornstarch
Directions:
Cook rice according to package directions.
In a large saucepan, heat oil over medium high heat until shimmering.
Add chicken pieces and cook until no longer pink. Remove from pan and put to the side.
In a medium bowl, whisk together coconut milk, 1 tablespoon curry paste, 2 tablespoons fish sauce, brown sugar, chicken stock and cornstarch. Place mixture in the pan and bring to a boil, scraping up any brown bits. Reduce heat and let simmer until thickened, about 8 - 10 minutes.
Add cooked chicken pieces and peas. Heat through.
Taste and add more curry paste and fish sauce if desired.
Serve over hot rice.
Dinner Three: Slow Cooker Nova Scotia Seafood Chowder
Prep Time: 15 min/Total Time: 6 - 8 hours. Serves 4.
Can I Get the Recipe Tip: Use economical frozen fish fillets to create stews and chowders such as this one. Served with heated, crusty bread, this dish is a wonderful warming meal on a cold winter’s night.
Ingredients:
2 cups fish stock or clam juice
2 cups cubed peeled potatoes
2 cups small cauliflower florets
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 garlic clove, chopped
1 ½ teaspoons dried basil leaves
½ teaspoon dried marjoram leaves
¼ teaspoon dried mustard
2 cups whole milk, divided
1 tablespoon cornstarch
8 ounces (225 grams) skinless flounder or whitefish fillets, cubed
4 ounces (115 grams) peeled, de-veined shrimp
4 ounces (115 grams) crabmeat
salt and pepper to taste
Directions:
Combine stock, vegetables, garlic, herbs and dry mustard in the slow cooker. Cover and cook on low 6 to 8 hours, adding 1 1/2 cups of milk during last 30 minutes.
Turn heat to high and add seafood; cover and cook 10 minutes. Stir in combined remaining ½ cup milk and cornstarch, stirring 2 – 3 minutes. Season to taste with salt and pepper.
Dinner Four: Tofu Pad Thai with Sweet Chili Sauce
Prep Time: 15 minutes/Total Time: 30 min. Serves 4 with leftovers.
Can I Get the Recipe Tip: Plan to make this on a night where you need a packed lunch the next day! Excellent as a leftover lunch!
Ingredients:
1 (1 lb/454g) package wide rice stick noodles
4 teaspoon vegetable oil, divided in half
1 (12oz/350g) package extra firm tofu, cut into ½-inch cubes
2 large eggs
3 large egg whites
2 cups fresh bean sprouts
½ cup minced fresh flat-leaf parsley
Sweet Chili Sauce
1¼ cup Heinz chili sauce
½ cup packed brown sugar
4 tablespoon water
2 tablespoon fish sauce
1 tablespoon fresh lime juice
2 teaspoon grated fresh ginger
2⁄3 cup coarsely chopped dry roast peanuts, for topping
Lime wedges, for serving
Directions:
Cook noodles in boiling water for 5 minutes. Drain and rinse under cold water.
In a large skillet, heat 2 tsp oil over medium-high heat. Cook tofu for 5-7 minuyes, until browned. Remove from pan.
Whisk 2 eggs and 3 egg whites. In the skillet, heat remaining 2 tsp oil over medium-high heat. Add eggs and cook for 1 minute, stirring constantly. Set aside.
For the sauce, in a medium bowl, combine chili sauce, brown sugar, water, fish sauce, lime juice and ginger. Add sauce and drained noodles to skillet with egg mixture in it. Cook for 2 minutes over medium-high heat.
Stir in tofu, bean sprouts and parsley, cooking an additional 3-5 minutes. Serve sprinkled with peanuts and garnished with lime wedges.
Dinner Five: Potato Bacon Frittata
Prep Time: 25 min/Total Time: 45 min. Serves 4.
Can I Get the Recipe Tip: Frittatas are like quiche but without the crust. They are very versatile and you pick and choose what you want in them. Substitute ham for bacon or if you prefer it to be a vegetarian meal, omit the meat completely and add in 1 tablespoon of olive oil instead.
Ingredients:
2 large Idaho potatoes
6 slices of center cut bacon
4 scallions, chopped
3 eggs plus 3 egg whites
1/2 cup milk
1/2 teaspoon paprika
1/4 teaspoon red chili flakes (spicy)
1/4 teaspoon garlic powder
salt & pepper
Directions:
Cook the potatoes. Peel and chop them into a 1/2 inch dice. Cut the bacon into 1/2 inch pieces and add it to a sauté pan (use one with a metal handle, which can be used in an oven). Cook on medium low heat until the bacon renders. Add the potatoes, salt, pepper, garlic powder and the chili flakes. Toss well with the bacon.
Raise the heat to medium. Cook for about 5 minutes until the potatoes start to brown. Add the scallions and cook for another 3 minutes.
Meanwhile, in a bowl combine the eggs, milk, salt and pepper. Beat until all ingredients are well mixed. Add the mixture to the potatoes and lower the heat to low.
Using a silicone spatula gently mix the eggs and the potatoes. Cook on low heat for 4 minutes and then transfer the pan to a 350 degrees F, preheated oven. Bake for about 20 minutes.
Dessert of the Week: Pecan Pie Bar
Prep Time: 15 min/ Total Time: 45 min. Makes 48 small bars.
Can I Get the Recipe Tip: Toasting the pecans concentrates their flavor. Bake on a small baking pan at 350 degrees F about 6 – 8 minutes. Remove from pan and cool before using.
Ingredients - Crust:
2 cups all purpose flour
¼ cup firmly packed brown sugar
¾ cup butter, cut up
Ingredients - Filling:
2 ¼ cups firmly packed brown sugar
3 eggs, beaten
2 tablespoons butter, melted
1 ½ teaspoons vanilla
1 cup coarsely chopped pecans, toasted
Directions:
Heat oven to 350 degrees F with oven rack in the middle.
Combine flour and brown sugar in a bowl of a heavy duty mixer. Add butter and beat on Medium speed until mixture resembles coarse crumbs.
Press the crust into bottom and slightly up sides of a 13 x 9 inch baking pan. Bake 12 minutes. The crust will be lightly browned.
Filling: Beat brown sugar, eggs, butter and vanilla in same mixer bowl on Low speed until smooth. Stir in pecans. Pour into crust.
Bake 25 to 30 minutes until set in center. A knife inserted in center will come out clean but wet. Cool on wire cooling rack before cutting. Refrigerate bars.
Snack of the Week: Old Time Gingersnaps
Prep Time: *15 min / Total Time: 30 min. Makes about 30 cookies
Can I Get the Recipe Tip: *Chill the dough 2 hours or over night before baking. This recipe comes together quickly and, in keeping with its old-fashioned simplicity, is best prepared by hand (no electric mixer required). The batter will also keep for a day or so in the refrigerator in case you don’t wish to bake all of the cookies at once.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¾ teaspoon ground cloves
¾ cup (11/2 sticks) unsalted butter, melted and cooled
1 cup sugar plus more for rolling
¼ cup molasses
1 large egg
Directions:
Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.
Combine the butter, sugar, and molasses in a large bowl and stir until combined.
Drop in the egg, mixing until incorporated. Gradually stir in the flour mixture, mixing to form a soft dough. Cover with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.
Position a rack in the middle of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.
Shape the dough into walnut-size balls, roll in sugar, and arrange them about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough balls become soft, set them in the refrigerator until chilled and fairly firm.)
Bake for 10 to 12 minutes, or until the cookies have spread, are light golden brown, and the cracks still appear moist.
Cool the cookies on the baking sheets set on wire racks for about 1 minute before removing them to the racks to cool completely.
Store the cookies in an airtight container or in a zip-top bag for up to 4 days.
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