Esta es una exhibición prevé de cómo se va ver la receta de 'Can I Get the Recipe? Week 3, Vol I - July 18, 2009' imprimido.

Receta Can I Get the Recipe? Week 3, Vol I - July 18, 2009
by Cari Snell

Directions:

Make the salad by combining tomatoes, basil leaves, and mozzarella balls. Sprinkle virgin olive oil and add the balsamic vinegar and a very light sprinkling of salt and pepper. Set aside.

Bring a large pot of cold water to a boil. Salt then add the pasta and cook until just al dente. Before draining pasta, remove ¾ cup of the starchy water and set to the side to be used later. Drain the pasta and set side.

Heat the olive oil in a large, deep skillet over medium heat. Sauté the shallot and garlic for 2 minutes then add the reserved cooking water, drained pasta, and cheese. Stir then toss in the peas and prosciutto and continue stirring until heated through, about 2 minutes.

Season with salt and pepper and serve in bowls with basil and a bit of extra cheese sprinkled on top.

Dinner Two: Shrimp Tacos with Citrus Avocado Salsa

Ingredients - Salsa:

1 teaspoon extra virgin olive oil

3 scallions, finely chopped

2 teaspoons minced fresh ginger

1 ruby red or pink grapefruit, peeled, de-seeded, and diced

1 navel orange peeled, de-seeded, and diced

1/4 cup peeled jicama, diced (optional)

1 avocado, diced and sprinkled with lime juice to prevent discoloration

juice of 1 lime

1 teaspoon minced jalapeno pepper (without seeds) *omit if you have small kids who don’t like spice

1 tablespoon minced fresh cilantro

Ingredients - Tacos:

24 extra large or jumbo shrimp, peeled and de-veined

1 tablespoon olive oil

salt and pepper, to taste

1 to 2 tablespoons canola oil, for searing shrimp

juice of 1/2 lime

1/4 teaspoon cayenne pepper *omit if you have small kids that don’t like spice

8 flour or corn tortillas

Directions:

To make the salsa, simply combine all ingredients in a medium size bowl and toss gently until well combined.

Place the shrimp in a large bowl with olive oil, salt and pepper. Toss well to coat and set aside for 5-10 minutes.

Heat canola oil in a large skillet over medium-high heat. Add shrimp and cook 5 to 6 minutes, turning to ensure that they brown evenly on both sides. Squeeze the juice of 1/2 lime over the shrimp and sprinkle with cayenne pepper. Toss to coat evenly. Remove to a plate when cooked.

To assemble tacos, heat tortillas in a dry skillet over medium heat for 1 minute per side or, using metal tongs, simply hold over an open flame until warmed and slightly charred. Place three shrimp on each tortilla; serve with salsa and extra fresh cilantro for garnish. Serve immediately.

Dinner Three: Divine Chicken Divine

Ingredients:

1 1/4 cups rice, either white or brown

1 tablespoon olive oil

1 medium onion, chopped, about 1 cup

3 garlic cloves, chopped

3 cups chicken broth

3/4 cup milk

3 tablespoons corn starch

1/4 cup white wine

1 cup cheddar cheese, shredded

1 teaspoon salt, or to taste

1/2 teaspoon pepper

4 cups of broccoli florets, steamed

4 cups of cooked chicken breast (about 3 large breasts), shredded in large chunks

1/3 cup panko crumbs

1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees. Cook rice according to package directions. Place cooked rice in a 2-quart baking dish. Set aside.

Heat a medium sized saucepan to medium high and add olive oil and onions. Saute for about 5 minutes. Add the garlic and saute for an additional minute. Add the chicken broth and milk and bring to a boil. Combine the cornstarch and wine in a small bowl and whisk into the saucepan. Cook until sauce thickens, about 3 - 4 minutes. Add the cheddar cheese and whisk to combine. Season with salt and pepper. Remove from heat and stir in broccoli and chicken.

Spoon chicken mixture over rice. Combine panko and Parmesan cheese and sprinkle over chicken and rice. Cover baking dish with foil.

Bake for 20 minutes. Remove foil and bake for an additional 8 - 10 minutes or until top is browned.

Note - This dish can be assembled ahead of time, unbaked, and covered and refrigerated. When ready to serve, preheat oven to 350 degrees. Bake dish for 30 - 35 minutes covered with foil. Then uncover and bake an additional 8 - 10 minutes. It can also be frozen. Thaw in refrigerator for 24 hours, then follow the refrigerated baking directions.

Dinner Four: Vegetarian Paella

Ingredients:

3 tablespoons of olive oil + 1 teaspoon olive oil

1/2 cup Arborio rice

1/2 cup long grain rice

1 bay leaf

1 onion, chopped finely

3 cloves of garlic minced + 1 clove garlic, crushed

1/2 medium carrot, halved and sliced

1 cup of green beans, cut into 1 inch length

1 medium zucchini, halved and sliced

1/2 red pepper, cut into 1 inch slices

1 large tomato, diced

1/4 cup of spinach, chopped (use frozen ones)

1 3/4 cups of vegetable broth

1 teaspoon paprika powder

1 teaspoon coriander powder

1/2 teaspoon worth of saffron (can be substituted with turmeric powder)

1/2 teaspoon whole cumin

1/2 teaspoon salt (or to taste)

pepper to taste

Directions:

Use a pan with a lid instead of a pot for this recipe.

Rinse rice with water to clean and drain properly.

In a pan, heat up 1 teaspoon of olive oil under medium heat and toss in a clove of crushed garlic. Add rice into the pan and sauté until the rice become dry and grains are slightly translucent. This will take about 8-10 minutes. Pour the rice out into a bowl for later and discard the garlic.

Using the same pan, add 3 tablespoon of olive oil and sauté the onions, garlic, bay leaf and carrot until they are soft. Add the zucchini, peppers and green beans in and sauté for another 2 minutes.

Add rice into the vegetable mixture as well as all the spices. Stir until all is well combined.

Now is time to add in your vegetable broth - let the pan come to a slight simmer, and cover it with the lid.

Let it cook under medium heat for 10 minutes and quickly toss in your frozen spinach, then turn off the heat and let the pan sit for another 15-20 minutes. Do Not Open The Lid. This makes sure that the all moisture and flavour is absorbed completely into the rice. After 15-20 minutes, stir the rice and serve hot.

Dinner Five: Flank Steak Lo Mein

Ingredients:

1 pound (450 grams) flank steak

1 small head of broccoli

1/2 bunch of asparagus (to yield 2 cups)

1/2 medium onion

1 red pepper

1/4 cup soy sauce

3-4 tablespoons hoisin sauce

1 teaspoon sugar

2 large cloves of garlic, minced

1/2 tablespoon minced ginger

1 teaspoon rice wine vinegar

couple turns of pepper

1/2 pound (250 grams or 4 ounces) lo mein noodles, cooked al dente according to package directions

Directions:

Combine the soy sauce, hoisin, sugar, ginger, garlic, vinegar and pepper in a zipper plastic bag. Add the flank steak, squeeze out as much air as possible and let marinate for at least an hour or as many as 4-5.

Chop the onion into whatever size pieces you like. Cut the asparagus, broccoli and pepper into bite sized pieces. When the steak is done marinating, take it out of the bag, scrape off as much of the marinade and chunks of ginger and garlic as you can. Reserve the liquid.

Pat the steak dry and cut it once along the grain, then into thin slices against the grain. Stir fry the vegetables, in several shifts if needed, till almost done and put them aside. Stir fry the steak in several shifts, and then set it aside. Add the reserved marinade to the pan and bring to a boil.

Add the cooked noodles and stir to coat. Add the vegetables and meat, stir to combine. Keep stirring for a minute to finish cooking everything. Then serve.

Win Our Monthy Prize!

Add Your Comments Below for This Weeks Can I Get the Recipe?