Food Category: Dinner, Entree, Meat
Source: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29836,00.html?rsrc=search
Prep Time: 10 Min.
Cook Time: 12 Min. +/-
Servings: 4
Vegetarian: No (Can substitute non-meat products)
Special Utensils: Skillet
Ingredients:
1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas, for serving
Instructions:
In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
Serve with rice and beans or tortillas.
Cook's Note: For a slightly healthier alternative, use ground turkey or ground soy burgers instead of beef.
RATING (1-10): 7
Friday, January 19, 2007
Thursday, January 04, 2007
Basil Pesto
Food Category: Sauce
Source: Everyday Italian by Giada De Laurentis
Prep Time: 10 Min.
Cook Time: 0 Min. +/-
Set Time: 0 Min.
# of Servings: Makes 1 cup; Serves 4 over 12 ounces of pasta as a main course
Vegetarian: Yes
Special Utensils: No
Ingredients:
2 cups (packed) fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2/3 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan Cheese
Instructions:
In a blender, pulse the basil, pine nuts, garlic, 1/2 tsp of salt, and 1/4 tsp of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bown and stir in the cheese. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
Source: Everyday Italian by Giada De Laurentis
Prep Time: 10 Min.
Cook Time: 0 Min. +/-
Set Time: 0 Min.
# of Servings: Makes 1 cup; Serves 4 over 12 ounces of pasta as a main course
Vegetarian: Yes
Special Utensils: No
Ingredients:
2 cups (packed) fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2/3 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan Cheese
Instructions:
In a blender, pulse the basil, pine nuts, garlic, 1/2 tsp of salt, and 1/4 tsp of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bown and stir in the cheese. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
Lemon Chicken Kebabs with Gremolata
Food Category: Dinner
Source: http://thenest.com/odb/themes/recipes/recipemain.aspx or
Excerpted from The SmartCook Collection Chicken by Delia Smith.Copyright © 2003.
Prep Time: 10 Min.
Marinate Time: 2-8 hours
Cook Time: 20 Min. +/-
Servings: 4
Vegetarian: No
Special Utensils: Wooden Skewers, Broiling Pan
Ingredients:
4 boneless chicken breasts, preferably with skin on (about 6 ounces each)
1/2 cup olive oil
Juice of 2 lemons
2 teaspoons of grated lemon zest
6 thick slices of lemon, cut into quarters
2 teaspoons chopped fresh oregano
2 teaspoons white wine vinegar
2 garlic cloves, crushed through a press
Salt and freshly ground pepper to taste
4 bay leaves
For the gremolata:
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon zest
2 garlic cloves, finely chopped
Instructions:
Begin by chopping each chicken breast into 5 chunky pieces, leaving the skin on, and place them in a bowl, along with the oil, lemon juice and zest, oregano, vinegar, garlic, and plenty of salt and pepper. Cover and leave to marinate overnight in the refrigerator for a few hours – or for as much time as you have.
When you are ready to cook the chicken, soak wooden skewers, if you are using then, in hot water for 30 minutes to keep them from burning. Then preheat the broiler on high at least 10 minutes ahead. Thread half a bay leaf onto the first skewer, followed by a quarter-slice lemon, and a piece of chicken. Continue alternating the lemon and chicken until you have used 5 pieces of chicken, finishing with a lemon quarter and another half of a bay leaf at the end, and making sure you pack everything together as tightly as possible. Repeat with the remaining ingredients and skewers.
Place the skewers on a broiler rack set over the broiling pan to catch the juices. Broil the kebabs 4 inches from the source of heat and, as they cook, baste them with the marinade juices (do not baste during the last 5 minutes of broiling). Cook for 10 minutes on each side, until they are dark and toasted on the edges.
While they’re under the broiler, make the gremolata. Mix the parsley, lemon zest, and garlic together. When the skewers are done, transfer them to a serving plate and keep warm. Sprinkle the chicken with the gremolata and serve.
RATING (1-10): 9
Source: http://thenest.com/odb/themes/recipes/recipemain.aspx or
Excerpted from The SmartCook Collection Chicken by Delia Smith.Copyright © 2003.
Prep Time: 10 Min.
Marinate Time: 2-8 hours
Cook Time: 20 Min. +/-
Servings: 4
Vegetarian: No
Special Utensils: Wooden Skewers, Broiling Pan
Ingredients:
4 boneless chicken breasts, preferably with skin on (about 6 ounces each)
1/2 cup olive oil
Juice of 2 lemons
2 teaspoons of grated lemon zest
6 thick slices of lemon, cut into quarters
2 teaspoons chopped fresh oregano
2 teaspoons white wine vinegar
2 garlic cloves, crushed through a press
Salt and freshly ground pepper to taste
4 bay leaves
For the gremolata:
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon zest
2 garlic cloves, finely chopped
Instructions:
Begin by chopping each chicken breast into 5 chunky pieces, leaving the skin on, and place them in a bowl, along with the oil, lemon juice and zest, oregano, vinegar, garlic, and plenty of salt and pepper. Cover and leave to marinate overnight in the refrigerator for a few hours – or for as much time as you have.
When you are ready to cook the chicken, soak wooden skewers, if you are using then, in hot water for 30 minutes to keep them from burning. Then preheat the broiler on high at least 10 minutes ahead. Thread half a bay leaf onto the first skewer, followed by a quarter-slice lemon, and a piece of chicken. Continue alternating the lemon and chicken until you have used 5 pieces of chicken, finishing with a lemon quarter and another half of a bay leaf at the end, and making sure you pack everything together as tightly as possible. Repeat with the remaining ingredients and skewers.
Place the skewers on a broiler rack set over the broiling pan to catch the juices. Broil the kebabs 4 inches from the source of heat and, as they cook, baste them with the marinade juices (do not baste during the last 5 minutes of broiling). Cook for 10 minutes on each side, until they are dark and toasted on the edges.
While they’re under the broiler, make the gremolata. Mix the parsley, lemon zest, and garlic together. When the skewers are done, transfer them to a serving plate and keep warm. Sprinkle the chicken with the gremolata and serve.
RATING (1-10): 9
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