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Receta Can I Get the Recipe? Week 4, Vol I - July 24, 2009
by Cari Snell

Directions:

Prepare Meatballs: Cook onions and garlic in olive oil over medium heat until softened, about 5 minutes stirring occasionally.

Preheat oven to 400°.

In a large bowl, add the onion/garlic mixture and all the other ingredients. Incorporate everything by hand until well mixed. Firmly form 2 inch meatballs by hand.

Prepare a baking sheet with parchment paper.

Heat olive oil in a skillet on medium-high heat. Brown meatballs and place on baking sheet and bake for 15 minutes in the oven.

Prepare Sauce: Cook onions and garlic in oil in a pot over medium heat until softened, about 5 minutes stirring occasionally. Stir in tomatoes with juice reserved in a separate bowl. Simmer sauce, uncovered, stirring occasionally, until slightly thickened for 10 minutes. Add salt, pepper, oregano, basil, and half of the reserved liquid until sauce reduces for 5 minutes. *Add parsley at the end for garnish.

Putting It All Together: Cook a 1 lb box of spaghetti to al dente, drain, and plate it. Place a few spoonfuls of sauce on top of the noodles followed by a couple tablespoons of parsley and grated cheese. Place meatballs on top and serve.

Dinner Two: Grouper Piccatta Served with Broccoli Rabe

Ingredients - Grouper:

4 (6 ounces each) Grouper filets (or, if you prefer, sea bass, snapper or cod are good substitutes)

¼ cup Seasoned Flour (for dredging - I season usually with salt, pepper, garlic powder)

1 – 2 tablespoons extra virgin olive oil

1/4 cup white wine

1 tablespoon butter

juice from one lemon

1-2 teaspoons capers

Ingredients - Broccoli Rabe

2 small bunches of broccoli rabe (AKA Rapini or Broccolini)

10 -12 cloves garlic, sliced

salt

pepper

red pepper flakes (you may want to omit if you have small kids who don’t like spicier foods)

1-2 tablespoons olive oil

Directions:

Preheat oven to 400 degrees.

Heat oil in non stick - oven safe skillet. Season fish with salt and pepper, then dredge in flour. Shake off any excess flour then place in skillet. Cook about 4 minutes on each side, till crispy golden brown.

Once fish is browned, add wine, lemon and butter to hot pan. Let simmer for about a minute or so. Add capers.

Place skillet into oven. Cook for about 10-15 minutes until fish looks flaky and sauce has thickened a bit.

While fish is cooking in the oven, cut stems off of broccoli rabe and rinse. Depending on your preference, you can cut once into smaller pieces or leave whole.

Heat oil in non stick skillet over medium heat. Add garlic and let cook for a few minutes to flavor up the oil. Add broccoli rabe and sauté until cooked through. Add salt, pepper, and red pepper flakes to taste. Serve with Grouper.

Dinner Three: Pork Stir Fry with Sesame Peanut Butter Noodles

Ingredients – Sesame Peanut Butter Noodles:

1/4 cup peanut butter, creamy or chunky

2 teaspoons sugar

juice of 1/2 lime

1 1/2 tablespoons light soy sauce

2 teaspoons dark sesame oil

pinch of red pepper flakes (omit if you have small kids who don't like spice)

1/2 cup chicken broth

½ pound (8 ounces) whole wheat spaghetti

Ingredients – Pork Stir Fry:

1 pound (450 grams) pork loin, cubed

2 tablespoons vegetable oil, divided, for stir frying

4 cups fresh broccoli

½ red bell pepper, seeded and cut into 3/4 inch pieces

½ yellow bell pepper, seeded and cut into 3/4 inch pieces

1/4 cup sliced green onion

1 small package (8 ounces) sugar snap peas

1 clove garlic, crushed

Directions:

Combine above ingredients (except spaghetti) in a medium heavy bottomed saucepan and over medium heat and stir until peanut butter just starts to melt. Set aside.

Boil spaghetti according to package directions, drain and return to pot. Add above sauce and stir to combine. Place lid on pot to keep warm.

Heat one tablespoon vegetable oil in a wok or large deep skillet and sauté pork until cooked. Remove pork from pan and drain on paper towel.

Add other tablespoon of oil to pan and heat to medium, almost high heat. Toss in all vegetables and stir fry until tender crisp, just a few minutes.

Remove from heat and add to pasta, tossing to combine vegetables and sauce. Sprinkle with more green onions and toasted sesame seeds, if desired.

Dinner Four: Maple Mustard Chicken Served with Rice and Your Choice of Vegetable

Ingredients:

8 bone-in chicken thighs

1/3 cup French mustard

1 clove garlic, minced

3/4 teaspoon dried marjoram

3 tablespoons real maple syrup

1 cup rice

4 cups vegetable of your choice

Directions:

Preheat an oven to 375 and trim the skin and fat off of 8 bone-in chicken thighs. Slather them with the sauce and cook for about 45 minutes.

Prepare rice according to package directions.

Prep vegetables and steam or sauté just before chicken is finished cooking. Serve!

Dinner Five: Thin Crust Tortilla Pizza Served with Spring Salad

Photo By: Michael Tourigny. Serves 4.

Ingredients - Pizza:

2 (10-inch or 25 cm) white or whole wheat tortillas

1 ½ cups (12 ounces) grated mozzarella cheese

1/3 cup pizza sauce

Your choice of toppings, such as mushrooms, bell peppers, pepperoni, olives and nuggets of goat cheese.

Ingredients – Spring Salad:

4 cups spring salad mix

2 Roma tomatoes, chopped

2 carrots, chopped

1 small cucumber, chopped

salad dressing of your choice

Directions:

Preheat the oven to 375°F.

Place 1 tortilla on a parchment paper-lined baking sheet. Evenly top with half the grated cheese. Top with the second tortilla. Spread the pizza sauce over top. Sprinkle with the remaining cheese and your desired pizza toppings. Bake for 10–12 minutes. Cool for a minute or two before cutting into wedges and serving. Serve with salad.

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