October 11, 2012 |
With their vibrant color, stuffed peppers provide a stunning presentation as a main course. This version is gluten-free and vegan, with protein-rich quinoa. Quinoa-Stuffed Peppers Serves 4 For the stuffed peppers 4 bell peppers, any color 1 tablespoon extra-virgin olive oil 1/2 cup diced shallot (2 or 3) 1/2 cup diced zucchini 1 cup quinoa, rinsed 2 cups vegetable broth, plus more for the baking dish 1/2 teaspoon fresh black pepper For the pesto 2 cups basil leaves 2 tablespoons pine nuts 2 to 4 medium cloves garlic 2 tablespoons walnuts 1/2 cup extra-virgin olive oil 1. Preheat the oven to 400 degrees.
September 20, 2012 |
Lighten up the standard DIY taco buffet with this pork, bean, and corn filling. Serve with corn tortillas or shells, sliced scallions, diced tomatoes, or other toppings. Pork, Black Bean and Corn Taco Filling Makes about 8 servings 2 tablespoons olive oil 1 pound lean ground pork 1 medium onion, finely chopped Salt 3 tablespoons taco seasoning mix, such as Penzeys, or to taste (see note) 2 large ears corn, kernels cut from cobs (about 1 1/2 cups)
September 13, 2012 |
Here's a quick alternative to grilling pork tenderloin: cut it into slices, then pound them into cutlets. Turn marinade ingredients into a glaze. Curry-Glazed Pork 4 servings 3 cloves garlic 1/4 cup honey 2 tablespoons red curry paste 2 tablespoons tamari or wheat-free soy sauce 3 to 4 tablespoons olive oil 11/2 to 2 pounds pork tenderloin Kosher salt Freshly ground black pepper 1. Mince the garlic and place in medium bowl.
September 6, 2012 |
The flavors are Greek; the cooking method is Chinese. The fusion results in a dish full of flavor. It's also a dish that seems to improve as its sits and doesn't need to be piping hot. Serve over rice, noodles, or toasted slices of Italian bread. Greek Chicken, Tomato, Green Bean Saute 4 or 5 servings Salt 1 pound green beans, trimmed; cut into 1-inch pieces 2 tablespoons mild olive oil 1 pound boneless, skinless chicken breast halves, trimmed; cut into strips 1/4-inch thick, 1-inch long 1 medium (4 or 5 ounces)
August 9, 2012 |
If you can break up the timing/prep of this recipe, make the aioli in advance so it's chilled when the fish is done. Crispy Salmon With Horseradish Aioli 4 servings 1-inch-wide piece fresh horseradish About 6 leaves flat-leaf parsley 2 large egg yolks 1/4 teaspoon kosher salt, plus more as needed 1 tablespoon water 1/2 cup plus 2 tablespoons canola oil 1/2 cup extra-virgin olive...