Ingredients
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Directions
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Saturday, February 19, 2011
caramel oatmeal bars
You Need
1 pkg. (14 oz.) KRAFT Caramels
1/3 cup milk
2 cups flour
2 cups old-fashioned or quick-cooking oats
1-1/2 cups packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup cold butter, cut up
1 pkg. (8 oz.) BAKER'S Semi-Sweet Chocolate, melted
1 cup chopped PLANTERS Walnuts
Make ItHEAT oven to 350ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Cook caramels and milk in saucepan on low heat 10 to 15 min. or until sauce is smooth, stirring frequently.
MIX next 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until crumbly; press 3 cups onto bottom of prepared pan. Bake 10 min. Spread chocolate over crust; top with nuts, caramel sauce and remaining crumb mixture.
BAKE 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Refrigerate 3 hours or until chilled.
1 pkg. (14 oz.) KRAFT Caramels
1/3 cup milk
2 cups flour
2 cups old-fashioned or quick-cooking oats
1-1/2 cups packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup cold butter, cut up
1 pkg. (8 oz.) BAKER'S Semi-Sweet Chocolate, melted
1 cup chopped PLANTERS Walnuts
Make ItHEAT oven to 350ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Cook caramels and milk in saucepan on low heat 10 to 15 min. or until sauce is smooth, stirring frequently.
MIX next 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until crumbly; press 3 cups onto bottom of prepared pan. Bake 10 min. Spread chocolate over crust; top with nuts, caramel sauce and remaining crumb mixture.
BAKE 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Refrigerate 3 hours or until chilled.
Thursday, February 3, 2011
Spicy Sausage Lentil Soup
Spicy Sausage Lentil Soup
INGREDIENTS
2 tablespoons olive oil
1 cup minced onion
3/4 cup grated and minced carrot
1 tablespoon minced garlic
1 pound uncooked hot Italian sausage
2 ounces diced ham (about 1/2 cup, cut from a ham steak)
7 cups water
5 cups chicken broth
1 pound dry lentils
1 medium tomato, diced
2 tablespoons vinegar
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
DIRECTIONS
1. Heat up olive oil in a Dutch oven or large sauce pot over medium
heat. Add onion, carrot, and garlic. Remove sausage from casing,
and add it to the pan. Saute for 8 minutes, stirring often. Break
up the sausage into bite-size bits as it cooks. Add ham, and cook
for an additional minute.
2. Add the remaining ingredients to the pot, bring to a boil, then
reduce heat and simmer for 1 hour.
3. Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl"
serving.
Makes 12 to 13 cups.
INGREDIENTS
2 tablespoons olive oil
1 cup minced onion
3/4 cup grated and minced carrot
1 tablespoon minced garlic
1 pound uncooked hot Italian sausage
2 ounces diced ham (about 1/2 cup, cut from a ham steak)
7 cups water
5 cups chicken broth
1 pound dry lentils
1 medium tomato, diced
2 tablespoons vinegar
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
DIRECTIONS
1. Heat up olive oil in a Dutch oven or large sauce pot over medium
heat. Add onion, carrot, and garlic. Remove sausage from casing,
and add it to the pan. Saute for 8 minutes, stirring often. Break
up the sausage into bite-size bits as it cooks. Add ham, and cook
for an additional minute.
2. Add the remaining ingredients to the pot, bring to a boil, then
reduce heat and simmer for 1 hour.
3. Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl"
serving.
Makes 12 to 13 cups.
Sunday, January 23, 2011
basic sourdough
2 cups bread flour
1 1/2 cups sourdough starter
3/4 teaspoon salt
Directions
...In an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl.
Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured surface. Sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour.
Preheat a baking stone, if available, on the bottom rack of an oven at 400 degrees F. With a sharp, serrated knife, cut a large "X" or cross-hatch pattern into the top of the dough.
Spray lightly with a mister and transfer to the baking stone (or place on a heavy baking sheet lightly dusted with cornmeal) and bake until golden brown and the bread sounds hollow when thumped on the bottom, about 60 minutes. (Sourdough should have a darker crust than other breads, so leave in the oven 5 minutes after you think it is done.)
Remove the loaf from the oven and let cool on a wire rack for at least 30 minutes before serving.
1 1/2 cups sourdough starter
3/4 teaspoon salt
Directions
...In an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl.
Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured surface. Sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour.
Preheat a baking stone, if available, on the bottom rack of an oven at 400 degrees F. With a sharp, serrated knife, cut a large "X" or cross-hatch pattern into the top of the dough.
Spray lightly with a mister and transfer to the baking stone (or place on a heavy baking sheet lightly dusted with cornmeal) and bake until golden brown and the bread sounds hollow when thumped on the bottom, about 60 minutes. (Sourdough should have a darker crust than other breads, so leave in the oven 5 minutes after you think it is done.)
Remove the loaf from the oven and let cool on a wire rack for at least 30 minutes before serving.
Sunday, January 16, 2011
hoagie dip
Hoagie Dip
Ingredients
1 medium onion
2 pickled pepperoncini peppers
1/2 head iceberg lettuce
1 large tomato, halved and seeded
1/4 pound deli-sliced genoa salami
1/4 pound deli-sliced ham
1/4 pound deli-sliced prosciutto
1/4 pound deli-sliced roast turkey
1/4 pound deli-sliced provolone cheese
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon red pepper flakes
1 10-to-12-inch round loaf Italian bread
8 hoagie rolls, cut into pieces, for dipping
Directions
Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.
Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up.
Ingredients
1 medium onion
2 pickled pepperoncini peppers
1/2 head iceberg lettuce
1 large tomato, halved and seeded
1/4 pound deli-sliced genoa salami
1/4 pound deli-sliced ham
1/4 pound deli-sliced prosciutto
1/4 pound deli-sliced roast turkey
1/4 pound deli-sliced provolone cheese
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon red pepper flakes
1 10-to-12-inch round loaf Italian bread
8 hoagie rolls, cut into pieces, for dipping
Directions
Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.
Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up.
Creole pan roasted duck breast
Pan Roasted Duck Breast
Ingredients
4 duck breasts
Creole seasoning recipe follows
1 tablespoon olive oil
Directions
Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces.
Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Ingredients
4 duck breasts
Creole seasoning recipe follows
1 tablespoon olive oil
Directions
Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces.
Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Sunday, January 9, 2011
lettuce wraps
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Change Measurements: US | Metric
Directions:Prep Time: 10 mins
Total Time: 25 mins
1 Make the special sauce by dissolving the sugar in water in a small bowl. 2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 3 Mix well and refrigerate this sauce until you're ready to serve. 4 Combine the hot water with the hot mustard and set this aside as well. 5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. 6 Bring oil to high heat in a wok or large frying pan. 7 Saute chicken breasts for 4 to 5 minutes per side or done. 8 Remove chicken from the pan and cool. 9 Keep oil in the pan, keep hot. 10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas. 11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. 12 When chicken is cool, mince it as the mushrooms and water chestnuts are. 13 With the pan still on high heat, add another Tbsp of vegetable oil. 14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. 15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". 16 Top with"Special Sauce".
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Change Measurements: US | Metric
Directions:Prep Time: 10 mins
Total Time: 25 mins
1 Make the special sauce by dissolving the sugar in water in a small bowl. 2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 3 Mix well and refrigerate this sauce until you're ready to serve. 4 Combine the hot water with the hot mustard and set this aside as well. 5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. 6 Bring oil to high heat in a wok or large frying pan. 7 Saute chicken breasts for 4 to 5 minutes per side or done. 8 Remove chicken from the pan and cool. 9 Keep oil in the pan, keep hot. 10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas. 11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. 12 When chicken is cool, mince it as the mushrooms and water chestnuts are. 13 With the pan still on high heat, add another Tbsp of vegetable oil. 14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. 15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". 16 Top with"Special Sauce".
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