Submitted by Joe Russo
Serves 4
Ingredients
3 pounds ripe tomatoes, cored and roughly chopped
2 cloves garlic, chopped
1 large cucumber, peeled, seeded and roughly chopped, more for garnish
1 mild green chile pepper or jalapeño, seeded and roughly chopped
1 red bell pepper, cored, seeded and roughly chopped
1 small yellow onion, roughly chopped
3 tablespoons freshly squeezed orange juice
Salt to taste
Method
Put tomatoes, garlic, cucumbers, chiles, red bell peppers, and onions into a large bowl and toss to combine. Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick. Strain pureed vegetables through a medium sieve to remove peels and seeds, discarding any solids. Transfer smooth puree to a large bowl and whisk in juice and salt. Cover and chill well before serving. Garnish with chopped cucumber if desired.
Thursday, July 14, 2011
Grandma's Cornbread (with a kick)
Submitted by Allie Jones
Ingredients:
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
One can sweet corn
One jalapeno (small – med), chopped
~ 1/3 cup pine nuts
Directions:
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Then add about 2/3 of the can of corn, the pine nuts, and half of the jalapeno for more mild spice, or all of it for pretty spicy, and stir in well. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Ingredients:
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
One can sweet corn
One jalapeno (small – med), chopped
~ 1/3 cup pine nuts
Directions:
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Then add about 2/3 of the can of corn, the pine nuts, and half of the jalapeno for more mild spice, or all of it for pretty spicy, and stir in well. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Wednesday, June 22, 2011
Fantastic Black Bean Chili
Submitted by Kimberly Felix
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar
1/2 tablespoon cumin
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Note: I've made it with beef as well. The only change was draining some of the fat off after the meat browned.
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar
1/2 tablespoon cumin
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Note: I've made it with beef as well. The only change was draining some of the fat off after the meat browned.
Wednesday, June 8, 2011
Eggplant Parmesan
Submitted by Allie Jones
Ingredients:
1 huge eggplant (or 2 medium), peeled and sliced into about ½ inch slices
2 eggs, beaten, with a generous splash of milk, in a shallow bowl
2-3 cups Italian seasoned bread crumbs, spread about ¼ inch thick on plate (start with a cup or so, and add more crumbs as needed while doing the eggplant dipping)
One jar and a half favorite spaghetti (tomato) sauce
1 (12 or 16 ounce) package mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
One small onion, sliced thinly
2-3 large cloves garlic, minced
~ 1 tblsp fresh rosemary, minced
~ tsp fresh thyme , minced
nutmeg
Directions:
Preheat oven to 350 degrees
In a skillet on low-med heat, sauté garlic, onions, rosemary and thyme in a generous amount of olive oil until onions “caramelized”
Dip eggplant slices in egg, then in bread crumbs until completely coated. Fry all eggplant slices up in a large skillet with olive oil, med-high heat, about 5 minutes per side (maybe more for thicker slices, less for really thin slices. NO matter what make sure eggplant is soft in middle before you remove). Place all fried eggplant rounds on paper towel to cool when done.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Spread over top of eggplant all of the onion sauté. Sprinkle with mozzarella and Parmesan cheeses. Repeat layering with remaining ingredients, ending with the cheeses on top. Depending on size of your eggplant(s) you will have 2 or 3 total layers of eggplant. Sprinkle a little nutmeg on top.
Bake in preheated oven for about 35 minutes, or until golden brown.
Ingredients:
1 huge eggplant (or 2 medium), peeled and sliced into about ½ inch slices
2 eggs, beaten, with a generous splash of milk, in a shallow bowl
2-3 cups Italian seasoned bread crumbs, spread about ¼ inch thick on plate (start with a cup or so, and add more crumbs as needed while doing the eggplant dipping)
One jar and a half favorite spaghetti (tomato) sauce
1 (12 or 16 ounce) package mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
One small onion, sliced thinly
2-3 large cloves garlic, minced
~ 1 tblsp fresh rosemary, minced
~ tsp fresh thyme , minced
nutmeg
Directions:
Preheat oven to 350 degrees
In a skillet on low-med heat, sauté garlic, onions, rosemary and thyme in a generous amount of olive oil until onions “caramelized”
Dip eggplant slices in egg, then in bread crumbs until completely coated. Fry all eggplant slices up in a large skillet with olive oil, med-high heat, about 5 minutes per side (maybe more for thicker slices, less for really thin slices. NO matter what make sure eggplant is soft in middle before you remove). Place all fried eggplant rounds on paper towel to cool when done.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Spread over top of eggplant all of the onion sauté. Sprinkle with mozzarella and Parmesan cheeses. Repeat layering with remaining ingredients, ending with the cheeses on top. Depending on size of your eggplant(s) you will have 2 or 3 total layers of eggplant. Sprinkle a little nutmeg on top.
Bake in preheated oven for about 35 minutes, or until golden brown.
Monday, May 16, 2011
Focaccia
Submitted by Kimberly Felix
From Betty Crocker's Best Bread Machine Cookbook
Makes 1 focaccia, 8 servings
3/4 cup water
2 T olive or vegetable oil
2 cups bread flour
1 T sugar
1 t salt
1 1/2 t bread machine or quick active dry yeast
3 T olive or vegetable oil
2-3 T chopped fresh rosemary leaves
Coarse salt, if desired
Measure carefully, placing all ingredients EXCEPT 3 T oil, rosemary and coarse salt in the bread machine pan. Select dough/manual cycle. Do not use delay cycles.
Remove dough from pan using lightly floured hands. Cover let rest on lightly floured surface 10 minutes.
Grease large cookie sheet. Roll or pat dough into 12-inch circle on cookie sheet. Cover and let rise in a warm place about 30 minutes or until almost double.
Heat oven to 400. Make depressions in the dough at 1 inch intervals with fingertips. Drizzle with 3 T oil. Sprinkle with rosemary and coarse slat. Bake 15 to 18 minutes or until golden brown. Serve warm, or cool on wire rack.
From Betty Crocker's Best Bread Machine Cookbook
Makes 1 focaccia, 8 servings
3/4 cup water
2 T olive or vegetable oil
2 cups bread flour
1 T sugar
1 t salt
1 1/2 t bread machine or quick active dry yeast
3 T olive or vegetable oil
2-3 T chopped fresh rosemary leaves
Coarse salt, if desired
Measure carefully, placing all ingredients EXCEPT 3 T oil, rosemary and coarse salt in the bread machine pan. Select dough/manual cycle. Do not use delay cycles.
Remove dough from pan using lightly floured hands. Cover let rest on lightly floured surface 10 minutes.
Grease large cookie sheet. Roll or pat dough into 12-inch circle on cookie sheet. Cover and let rise in a warm place about 30 minutes or until almost double.
Heat oven to 400. Make depressions in the dough at 1 inch intervals with fingertips. Drizzle with 3 T oil. Sprinkle with rosemary and coarse slat. Bake 15 to 18 minutes or until golden brown. Serve warm, or cool on wire rack.
Homemade Pasta Noodles
Submitted by Mary Stanley
1 1/4c flour + 1T
1/2t salt
2 eggs, lightly beaten
Mix ingredients in a bowl or food processor until they come together in a ball. dough should be slightly tacky. wrap in plastic and let rest for @10 minutes. roll out pasta with a pasta maker, etc. and hang to dry for at least an hour. boil water and cook pasta for about 3-4 minutes. drain, rinse and drizzle with e.v.o.o. and serve with your favorite pasta sauce.
1 1/4c flour + 1T
1/2t salt
2 eggs, lightly beaten
Mix ingredients in a bowl or food processor until they come together in a ball. dough should be slightly tacky. wrap in plastic and let rest for @10 minutes. roll out pasta with a pasta maker, etc. and hang to dry for at least an hour. boil water and cook pasta for about 3-4 minutes. drain, rinse and drizzle with e.v.o.o. and serve with your favorite pasta sauce.
Fusilli with Sausage, Artichoke, and Sun-Dried Tomatoes
Submitted by Emily Williams
Ingredients:
•3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
•1 pound Italian hot sausages, casings removed
•2 (8-ounce) packages frozen artichoke hearts
•2 large cloves garlic, chopped
•1 3/4 cups chicken broth
•1/2 cup dry white wine
•16 ounces fusilli pasta
•1/2 cup shredded Parmesan, plus additional for garnish
•1/3 cup chopped fresh basil leaves
•1/4 cup chopped fresh Italian parsley leaves
•8 ounces water-packed fresh mozzarella, drained and cubed, optional
•Salt and freshly ground pepper
Directions:
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
Ingredients:
•3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
•1 pound Italian hot sausages, casings removed
•2 (8-ounce) packages frozen artichoke hearts
•2 large cloves garlic, chopped
•1 3/4 cups chicken broth
•1/2 cup dry white wine
•16 ounces fusilli pasta
•1/2 cup shredded Parmesan, plus additional for garnish
•1/3 cup chopped fresh basil leaves
•1/4 cup chopped fresh Italian parsley leaves
•8 ounces water-packed fresh mozzarella, drained and cubed, optional
•Salt and freshly ground pepper
Directions:
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
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