Recipes 9/30

By admin|September 29, 2010|Information

Noodle Bowls

3 quarts vegetable stock or chicken broth

1 1/2 lbs fresh linguini, available in dairy aisle

1 1/2 lbs chicken tenders, cut into bite size chunks or, chicken breast cut for stir-fry

4 large scallions, cut into bite size pieces

2 C shredded carrots

1 (10-ounce) package shiitake mushrooms, about 24 mushrooms, coarsely chopped

1/2 head bok choi, trimmed and shredded

1/2 lb pea pods (snow peas) cut in half

Chopped fresh cilantro and/or chives, for garnish, optional

Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.

Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve.(From The Food Network{TFN}: Rachael Ray)

Ravioli with Arugula

1 lb cheese ravioli

6 oz thinly sliced pancetta, chopped

1 (15-ounce) can diced tomatoes, drained

3 Tbls olive oil

1/2 tsp kosher salt, plus extra for seasoning

1/4 tsp freshly ground black pepper, plus extra for seasoning

3 C arugula

1/2 C thinly sliced fresh basil leaves,

2 Tbls butter, at room temperature

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 7 to 9 minutes until tender. Drain.

In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the ravioli and cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve.

(From TFN: Giada deLaurentiis)

Beet Salad w/ Goat Cheese

1/2 lb beets, ends trimmed

1 Tbls olive oil

1/2 tsp salt

1/2 tsp freshly cracked black pepper

1/3 C pine nuts

4 oz goat cheese

4 C baby greens

4 C baby spinach

Tarragon dressing, recipe follows

4 very thin slices red onion, separated

Preheat the oven to 400 degrees F.

Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by 18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 min. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 in long by 1/2-in thick. Chill until ready to use.

Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 min. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-in rounds and press the pine nuts onto both sides. Chill until service.

When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the tarragon dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.

Tarragon Dressing:

1/4 C rice vinegar

2 tsp dried tarragon

2 tsp soy sauce

1/2 tsp Worcestershire sauce

1 tsp Dijon mustard

1 Tbls mayonnaise

1/4 C extra-virgin olive oil

In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil.(From TFN: Guy Fieri)

Aloo Gobi

Canola oil, for shallow frying

1 lb boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries

1 head cauliflower, cut into delicate florets

1 Tbls peeled finely chopped fresh ginger

1/4 tsp ground turmeric

3/4 to 1 tsp salt

1/4 tsp cayenne

1 tsp ground cumin

1 tsp ground coriander

3 Tbls water

2 to 3 Tbls coarsely chopped cilantro leaves

Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot. (From TNF: Promila Kapoor & Mdhur Jaffrey)

Butternut Squash Soup

2 Tbls butter, at room temperature

2 Tbls extra-virgin olive oil

1 medium onion, chopped

1 medium carrot, chopped into 1/2-in pieces

3 cloves garlic, minced

3 1/2 lbs butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 C)

6 C low-sodium chicken stock

1/4 C chopped fresh sage leaves

Kosher salt and freshly ground black pepper


1/2 baguette, sliced into 1/2-inch thick slices

Extra-virgin olive oil, for drizzling

2 Tbls chopped fresh sage leaves

1 C (2 ounces) grated fontina cheese

Kosher salt

In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

To serve, ladle the soup into bowls and garnish with the cheese crostini. (From The Food Network: Giada de Laurentiis)

Share this Post: