Ingredients:
1 (16 oz) bag coleslaw
4 green onions, sliced
1/2 cup slivered almonds
2 Tbsp sesame seeds
2 (3 oz) packages of Top Ramen noodles, chicken flavor
1 (5 oz) can chicken chunks
1/2 cup salad oil
2 tsp sugar
1/2 tsp pepper
Spice from ramen soup
Toss together coleslaw & sliced green onions
Toast almonds, sesame seeds, & ramen noodles until golden
Mix oil, sugar, pepper, & spice from ramen soup; add to coleslaw mix*
Toss in toasted almonds, sesame seeds, ramen noodles, & chicken*
* I don't add the dressing, almonds, sesame seeds, & ramen noodles until about 30 mins before I serve the salad - this prevents the salad from looking too wilted. If I am making this for an office party (which I usually am), I mix the coleslaw, green onions, & chicken together the night before. I put the toasted almonds, sesame seeds, & ramen noodles in a bag, mix the dressing up & place it in a separate container. I then toss all ingredients together the next day.
Friday, October 31, 2008
Wednesday, October 29, 2008
Quick Cook Arrabbiata
This is a great weeknight dinner I found in my cookbook Pasta. It is a quick & easy weeknight dinner - focaccia bread is a nice accompaniment.
Ingredients:
1/2 cup extra virgin olive oil
1 medium onion, finely sliced
3 garlic cloves, sliced
1 tsp crushed red pepper flakes
2 - 14 oz cans Italian plum tomatoes, chopped
salt
pepper
1 lb pasta (strands or tubes)
2 Tbsp torn fresh basil
Heat oil in a skillet
Add onion, garlic, & red pepper flakes & cook over medium-high heat, stirring frequently, until soft & golden, 7 mins
Add tomatoes & cook, stirring occasionally, until thickened, 15 mins
Add salt & pepper to taste
Meanwhile cook pasta in a large pot of boiling, salted water until firm to the bite; drain
Add pasta with basil to the hot sauce
Toss to coat, serve immediately
Ingredients:
1/2 cup extra virgin olive oil
1 medium onion, finely sliced
3 garlic cloves, sliced
1 tsp crushed red pepper flakes
2 - 14 oz cans Italian plum tomatoes, chopped
salt
pepper
1 lb pasta (strands or tubes)
2 Tbsp torn fresh basil
Heat oil in a skillet
Add onion, garlic, & red pepper flakes & cook over medium-high heat, stirring frequently, until soft & golden, 7 mins
Add tomatoes & cook, stirring occasionally, until thickened, 15 mins
Add salt & pepper to taste
Meanwhile cook pasta in a large pot of boiling, salted water until firm to the bite; drain
Add pasta with basil to the hot sauce
Toss to coat, serve immediately
Wednesday, October 22, 2008
Quick Cook Crispy Pancetta & Scallions
Posted by popular demand. Anything with pancetta, butter, & olive oil is bound to be delicious!
Courtesy of the cookbook Pasta.
Ingredients:
8 pancetta slices
2 Tbsp butter
2 Tbsp extra virgin olive oil
4 scallions, sliced
1 lb dried pasta (tubes or shapes)*
1/4 cup grated Parmesan
salt, black pepper
additional grated Parmesan to serve
Chop pancetta into bite size pieces
Cook pancetta, turning frequently, in a skillet over medium-high heat until browned & crisp, 10 mins
Drain on paper towels
Pour off excess fat from skillet
Add butter & olive oil to skillet & melt over medium heat
Add scallions & cook, stirring constantly, until just soft, 2 mins
Meanwhile cook pasta in a large pot of boiling, salted water, until firm to the bite
Drain, reserving 1/2 cup pasta water
Add pasta with Parmesan & pancetta to scallions
Toss well to coat, adding reserved water as needed
Add salt & pepper to taste
Serve immediately with additional Parmesan
* according to my pasta book - the shape of the noodle used is based on the recipe. Apparently the taste, texture, & ingridents all determine which kind of noodle shape is best.
Courtesy of the cookbook Pasta.
Ingredients:
8 pancetta slices
2 Tbsp butter
2 Tbsp extra virgin olive oil
4 scallions, sliced
1 lb dried pasta (tubes or shapes)*
1/4 cup grated Parmesan
salt, black pepper
additional grated Parmesan to serve
Chop pancetta into bite size pieces
Cook pancetta, turning frequently, in a skillet over medium-high heat until browned & crisp, 10 mins
Drain on paper towels
Pour off excess fat from skillet
Add butter & olive oil to skillet & melt over medium heat
Add scallions & cook, stirring constantly, until just soft, 2 mins
Meanwhile cook pasta in a large pot of boiling, salted water, until firm to the bite
Drain, reserving 1/2 cup pasta water
Add pasta with Parmesan & pancetta to scallions
Toss well to coat, adding reserved water as needed
Add salt & pepper to taste
Serve immediately with additional Parmesan
* according to my pasta book - the shape of the noodle used is based on the recipe. Apparently the taste, texture, & ingridents all determine which kind of noodle shape is best.
Monday, October 13, 2008
Quick Beef Boliche
Yet again, another Cooking Light recipe - easy weeknight dinner.
Ingredients:
Cooking spray
1 (1-pound) top sirloin, cut into (1-inch) pieces
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 oz hot chicken Italian sausage
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
1/4 cup sliced pimiento-stuffed olives, divided
1 bay leaf*
1 (14 1/2-oz) can diced tomatoes, undrained
1 Tbsp fresh lime juice
Heat a large Dutch oven (or a giant pan if you don't have a Dutch oven - in another words I don't have a Dutch oven) over high heat
Coat pan with cooking spray
Sprinkle beef with salt and black pepper
Add beef to pan; sauté 3 minutes or until browned
Remove casings from sausage
Add sausage to pan; sauté 1 minute or until browned, stirring to crumble
Stir in bell pepper, onion, celery, and garlic; sauté 2 minutes or until tender
Add potatoes, 2 Tbsps olives, and bay leaf to pan
Pour tomatoes evenly over beef mixture
Cover, reduce heat, and simmer 35 minutes or until beef is tender
Discard bay leaf
Stir in remaining 2 Tbsps olives and lime juice
*I forgot to pick up a bay leaf at the store, so I just omitted it & this dinner tasted just fine!
Ingredients:
Cooking spray
1 (1-pound) top sirloin, cut into (1-inch) pieces
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 oz hot chicken Italian sausage
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
1/4 cup sliced pimiento-stuffed olives, divided
1 bay leaf*
1 (14 1/2-oz) can diced tomatoes, undrained
1 Tbsp fresh lime juice
Heat a large Dutch oven (or a giant pan if you don't have a Dutch oven - in another words I don't have a Dutch oven) over high heat
Coat pan with cooking spray
Sprinkle beef with salt and black pepper
Add beef to pan; sauté 3 minutes or until browned
Remove casings from sausage
Add sausage to pan; sauté 1 minute or until browned, stirring to crumble
Stir in bell pepper, onion, celery, and garlic; sauté 2 minutes or until tender
Add potatoes, 2 Tbsps olives, and bay leaf to pan
Pour tomatoes evenly over beef mixture
Cover, reduce heat, and simmer 35 minutes or until beef is tender
Discard bay leaf
Stir in remaining 2 Tbsps olives and lime juice
*I forgot to pick up a bay leaf at the store, so I just omitted it & this dinner tasted just fine!
Saturday, October 11, 2008
Bacon, Onion, & Brown Lentil Skillet
Ingredients:
6 center cut bacon slices
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 tsp chopped fresh thyme
6 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 cup dried brown lentils
1 cup water
2 Tbsps chopped fresh parsley
1/4 tsp black pepper
Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove from pan, reserving 2 tsps drippings in pan
Crumble bacon, set aside
Add onion to drippings in pan; saute 5 mins or until lightly browned
Add carrot, celery, thyme, & garlic; cook for 5 mins or until crisp-tender
Add broth, lentils, & water; bring to a boil
Cover, reduce heat, & simmer 15 mins or until lentils are just tender
Uncover & increase heat to medium-high; cook 6 mins or until liquid almost evaporates
Remove from heat; stir in parsley, pepper, & bacon
6 center cut bacon slices
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 tsp chopped fresh thyme
6 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 cup dried brown lentils
1 cup water
2 Tbsps chopped fresh parsley
1/4 tsp black pepper
Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove from pan, reserving 2 tsps drippings in pan
Crumble bacon, set aside
Add onion to drippings in pan; saute 5 mins or until lightly browned
Add carrot, celery, thyme, & garlic; cook for 5 mins or until crisp-tender
Add broth, lentils, & water; bring to a boil
Cover, reduce heat, & simmer 15 mins or until lentils are just tender
Uncover & increase heat to medium-high; cook 6 mins or until liquid almost evaporates
Remove from heat; stir in parsley, pepper, & bacon
Tuesday, October 7, 2008
Chocolate Peanut-Butter No Bake Cookies
This is the easiest, most delicious cookie recipe ever. I love these cookies so much - I could make myself sick eating them.
Recipe courtesy Helen Ostrosky
Ingredients:
2 cups sugar
4 Tbsps cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 Tsp vanilla
3 cups oatmeal
Waxed paper
In a heavy saucepan bring to a boil, the sugar, cocoa, butter & milk
Let boil for 1 minute then add peanut butter, vanilla & oatmeal
On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled & hardened
Recipe courtesy Helen Ostrosky
Ingredients:
2 cups sugar
4 Tbsps cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 Tsp vanilla
3 cups oatmeal
Waxed paper
In a heavy saucepan bring to a boil, the sugar, cocoa, butter & milk
Let boil for 1 minute then add peanut butter, vanilla & oatmeal
On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled & hardened
Wednesday, October 1, 2008
Ziti with Spinach, Cherry Tomatoes, & Gorgonzola Sauce
This is my slightly modified version of a Cooking Light recipe. It's very easy to make & very yummy!
Ingredients:
16 oz uncooked ziti (1 package)
1 tsp extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 tsp salt
1/4 tsp crushed red pepper
2 garlic cloves, minced
12 Tbsps half-and-half
6 Tbsps Gorgonzola cheese, crumbled
2 cups fresh spinach
Cook pasta according to package directions, omitting salt and fat; drain
Heat extra-virgin olive oil in a large nonstick skillet over medium heat
Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally
Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly
Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally
Serve with garlic bread sticks - 1 package refrigerated bread sticks, melt 1 Tbsp butter & mix with 1 1/2 tsp minced garlic. Brush butter mixture on bread sticks, twist, & bake in oven at 350° for 13 mins
Ingredients:
16 oz uncooked ziti (1 package)
1 tsp extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 tsp salt
1/4 tsp crushed red pepper
2 garlic cloves, minced
12 Tbsps half-and-half
6 Tbsps Gorgonzola cheese, crumbled
2 cups fresh spinach
Cook pasta according to package directions, omitting salt and fat; drain
Heat extra-virgin olive oil in a large nonstick skillet over medium heat
Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally
Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly
Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally
Serve with garlic bread sticks - 1 package refrigerated bread sticks, melt 1 Tbsp butter & mix with 1 1/2 tsp minced garlic. Brush butter mixture on bread sticks, twist, & bake in oven at 350° for 13 mins
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