Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Month: January 2007 (Page 2 of 6)

Pasta with Garbanzo Beans

Recipe Source: Teresa Mourad

Ingredients:

1 pound fusilli or gemelli pasta
1/2 cup olive oil
2 cloves garlic, minced
1 16-ounce can garbanzo beans, drained
1 15-ounce can diced tomatoes
2-3 tablespoons fresh basil, chopped
1/2 cup Parmesan cheese, grated

Directions:

Prepare pasta according to package instructions, making sure not to overcook. When pasta is almost done, sauté garlic in olive oil in a separate saucepan. Stir tomatoes and beans into the oil and heat through. The pasta should be done at the same time the other ingredients are hot. Toss them together with the cheese and basil. Season to taste. Serves 4 to 6.

Tips: Great northern or black beans can be used in place of the garbanzos. Add sliced red and green peppers to the vegetable mixture for a colorful flair.

Island Chicken

Recipe Source: drgourmet.com

Ingredients:

1 Tbsp. ground ginger
1 Tbsp. ground cinnamon
1 Tbsp. ground nutmeg
6 – 4 ounce chicken breasts (skinless and boneless)

Directions:

Mix the ginger, cinnamon and nutmeg together in a bowl and add the chicken breasts tossing to coat thoroughly. Cover and refrigerate at least 3 hours.

Preheat the grill or broiler.

Grill or broil for about 8 minutes on one side and 4 – 8 minutes on the other. The meat should be firm when pressed in the center (check that the internal temperature is at least 170°F).

Cannellini Bean Soup

Recipe Source: drgourmet.com

Prep/Cooking Time: 30 minutes with canned beans / 90 minutes dried beans

Ingredients:

2 1/3 cups cannellini beans (or 2 – 15 ounce cans no salt added cannellini beans)
3 quarts water
1 tsp. olive oil
2 cloves garlic (minced)
1 large white onion (diced)
2 cups low-sodium chicken stock
1/4 tsp. salt
2 ribs (with leaves) celery (minced)
2 Tbsp. fresh oregano
to taste fresh ground black pepper

Directions:

Dried Beans: Place the beans in a large pot and cover with water. Let the beans soak overnight. Drain the beans the next day and cover with water, then place over medium-high heat. Bring to a boil and reduce the heat to a simmer. Let the beans cook for about an hour until soft. Drain the beans and set aside. Rinse the pot well.

(Alternatively use 2 – 15 ounce cans no salt added cannellini beans.)

Place the olive oil in the same pot over medium heat. Add the garlic and white onion. Cook slowly over medium until the onions are translucent. Add the beans back to the pot and stir well.

Add the chicken stock and salt. Cook for about 10 minutes stirring occasionally. Add the celery, fresh oregano and black pepper. Cook for about 20 minutes.

Using a stick blender (or a conventional blender in batches), blend the soup until it is pureed. The soup may be served hot or chilled.

Serves 4.

Cincinnati Chili

Recipe Source: Jean Kressy, “Relish the American Table,” February 19, 2006 (relishmag.com)

Ingredients:

3/4 pound ground lean beef
1 cup diced onion
1 garlic clove, pressed
1 (15-ounce) can lower-sodium tomato sauce
1 1/2 cups water
2 teaspoons unsweetened cocoa
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper, or to taste
1 1/2 teaspoons cider vinegar
6 ounces uncooked spaghetti, cooked according to package directions (3 cups cooked)
1 (15-ounce) can red kidney beans, heated
Chopped onion
1/2 cup shredded Cheddar cheese

Directions:

Crumble beef into a large nonstick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned. Add garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour.

Stir occasionally and add more water as necessary to make consistency of a meat sauce.

Spoon sauce over cooked spaghetti, top with beans, onion and cheese. Serve with oyster crackers.

Serves 4.

Thai Peanut Sauce

Recipe Source: drgourmet.com

Ingredients:

1/4 cup reduced-fat peanut butter
6 Tbsp. chicken stock
1/4 cup reduced-fat (lite) unsweetened coconut milk
2 tsp. low-sodium soy sauce
2 tsp. rice vinegar
2 tsp. Tabasco sauce

Directions:

Combine the reduced-fat peanut butter, chicken stock, reduced-fat coconut milk, low-sodium soy sauce, rice vinegar and Tabasco in a small bowl. Whisk until smooth and set aside. (This can be made up to 48 hours in advance and refrigerated).

Serving size: 2 tablespoons sauce. Servings: 8.

Dr’s Notes:

The canned coconut milk used in this recipe is a reduced-fat version. This will sometimes be labeled “light” or “lite” coconut milk. There is a big difference between regular coconut milk, at 45 grams of fat per cup, and the light version, at about 12 grams of fat per cup. In both regular and light coconut milk most of the fat is highly saturated, so I always try to use coconut milk sparingly.

Corn and Salsa Chicken Packets

Recipe Source: Sica / recipezaar.com

Prep/Cooking Time: 35 min

Ingredients:

4 boneless skinless chicken breasts
4 sheets heavy duty aluminum foil(12-inch x18-inch ea)
2 cups frozen whole kernel corn(can use canned corn)
1/2 cup fresh tomatoes, chopped
1/2 cup thick & chunky salsa
1 cup cheddar cheese, shredded

Directions:

Preheat oven to 450. Center chicken breast on each foil sheet.

Top with vegetables. Spoon salsa evenly over chicken and vegetables.

Bring up sides of foil and double fold. Double fold ends to form 4 packets, leaving room for heat circulation inside each packet.

Place packets on cookie sheet and bake for 26-30 minutes or until chicken is fully cooked or internal juices run clear. (internal temperature should read 170).

Place contents of packet into individual serving plates. Sprinkle with cheese.

Penne in Vodka Cream

Recipe Source: Dawn / allrecipes.com

Prep/Cooking Time: 30 Min

Ingredients:

1 pound penne pasta
1/2 cup butter
3/4 cup vodka
1/2 teaspoon dried red pepper flakes
1/4 teaspoon Worcestershire sauce
8 ounces tomato sauce
1/2 (6 ounce) can tomato paste
1 cup heavy cream
salt and pepper to taste
1/4 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

In a large saucepan melt butter over medium low heat; add vodka, red pepper flakes and Worcestershire sauce. Stir well and simmer for 5 minutes.

Blend in tomato sauce, tomato paste and cream; increase heat to bring to a boil. Simmer for 5 minutes or until sauce has slightly thickened; season with salt and pepper to taste.

Reduce heat to very low and stir in cheese; add cooked pasta and more cheese, if desired. Serve.

Mom’s Macaroni & Cheese

Recipe Source: WI Cheesehead / recipezaar.com

Prep/Cooking Time: 35 min / 15 min prep

Ingredients:

1 cup dry elbow macaroni
1 cup thin white sauce
1/8 teaspoon dry mustard
1 pinch paprika
4 ounces shredded cheddar cheese (1 C)
1/4 cup shredded cheddar cheese
1/4 teaspoon worcestershire sauce

Directions:

Preheat oven to 350°F. Boil macaroni till tender. Make a white sauce (or use jar kind) and add dry mustard and paprika. Thouroughly blend. Add 4 oz. cheddar cheese to white sauce and stir until melted. Add Worcestershire sauce and blend.

Spray a 9×13-inch baking dish with cooking spray. Layer noodles and sauce alternately for two layers.
Sprinkle with 1/4 C cheddar cheese and paprika. Bake for 20-30 minutes or until lightly browned.

Serves 8.

Chalupas

Recipe Source: Janae’ / recipezaar.com

Also known as “Mexican Haystack”

Prep/Cooking Time: 5-10 min

Ingredients:

1 (16 ounce) bag Fritos corn chips
1 (16 ounce) can refried beans
1 cup cheese
1 cup chopped tomatoes
1 head lettuce
1 (16 ounce) carton sour cream
1 (16 ounce) can olives

Directions:

Heat refried beans. Grate Cheese. Shred Lettuce. Layer and serve.

Serves 8.

Creamy Ground Beef Burrito Bake

Recipe Source: cheapcooking.com

Ingredients:

1 pound ground beef
1/2 an onion, diced
1 clove garlic, minced
1 tsp ground cumin
8 ounces tomato sauce
1/2 cup water
1 15-ounce can refried beans
1 10.5-ounce can of “cream of” soup (I used mushroom)
8 ounces sour cream or yogurt or a combination
flour tortillas (quantity could vary, I used 10)
grated cheese, about 3/4 pound

Directions:

Brown the ground beef, onion, and garlic. Drain off any accumulated grease. Add the cumin and cook another minute or so, then add the tomato sauce and water and simmer 5-10 minutes. If it gets too try, add a bit more sauce or water. Stir in the refried beans.

In a small bowl, mix together the sour cream or yogurt and the “cream of” soup. You can always make your own “cream of whatever” soup to use instead. Spread a bit of this on the bottom of a 9×13 baking pan. Reserve the rest for topping the burritos.

Heating the tortillas in the microwave in a tortilla warmer or between paper towels makes them a bit easier to roll up.

Spread a bit of the bean and meat mixture down the middle, top with some grated cheese, and roll up and fold burrito-style, placing the burrito seam-side down in the baking dish. Repeat until all the filling is used up. Spread the sauce over the top of the burritos and sprinkle some cheese on top. Bake at 350 for 20-30 minutes.

Serve with salsa, more sour cream, guacamole, sliced olives, or whatever else sounds good for topping. I poured some green tomatillo sauce on mine, which was fantastic. The girls ate theirs plain.

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