November 16, 2012
Makes 6 to 10 servings 1 medium pumpkin or 2 large butternut squash 2 tablespoons unsalted butter 4 ounces honey 4 ounces crème fraiche Salt and pepper to taste For the vinaigrette: 1 stick unsalted butter 1/8 cup sherry vinegar 1/8 cup honey 1 tablespoon soy sauce 1 loaf sourdough bread sliced 1/2 inch thick Olive oil 1 tablespoon toasted pumpkin seeds ...
September 20, 2012 |
THEY SAY that good cooks are born one of two of ways: They either had a great role model growing up or they learned out of self-defense. Chris Jelepis of South Philly is one of the former. "My mom was a wonderful traditional cook," Jelepis said. "She came from a Polish background, but when she married my dad she became the best Polish-Greek cook. " Jelepis now cooks for his wife, 8-month-old son, and 3-year-old daughter, a super-picky eater. Cooking is a family affair in their kitchen.
August 23, 2012 |
Keep your end-of-summer grilling interesting with this speedy grilled tuna dish that packs tons of big, bold flavors. We used tuna steaks, which are thick, meaty pieces cut from the fish in the opposite direction of a fillet. You also could use salmon steaks or swordfish. Use just a light coating of oil and a bit of salt and pepper on the fish. Then top with the fresh flavors of summer, with this cross between a fruit salsa and an herby chimichurri. The dish goes together in about two minutes with the help of a food processor.
May 17, 2012 |
Juice of 4 limes 6 tablespoons olive oil 1 teaspoon dried oregano leaves 1 teaspoon coarsely ground black pepper 1 teaspoon salt 1 1/2 pounds skinless, boneless chicken breasts 2 large onions, halved lengthwise and cut into 1/4-inch slivers 2 bell peppers (I like red and yellow), seeds removed and sliced into strips 2 packages (7 ounces each) 6-inch corn or flour tortillas, at room temperature 1 1/2 cups guacamole (see note) 8 ounces sour cream or Greek yogurt 2 ripe plum tomatoes, cut into 1/2-inch dice 1 1/2 cups grated Monterey Jack cheese Tabasco or hot pepper sauce 1. Combine the lime juice, olive oil, oregano, and 1/2 teaspoon each of salt and pepper in a measuring cup. Mix well.
September 22, 2011 |
You can whip up a quick Southwestern dinner without all the fat found in tacos and burritos by making quesadillas. Though quesadillas usually are served as an appetizer, these are large and filling enough for supper. Jicama, a root vegetable with a thin brown skin and white crunchy flesh, can be served raw or cooked; both ways retain its crisp water chestnut-like texture. If jicama is hard to find, sub a green salad in the meal. Quick Quesadillas Makes 2 servings 1 teaspoon minced garlic 2 tablespoons diced red onion 1/2 cup drained, sliced canned pimento 1/2 cup rinsed and drained canned pinto beans Salt and freshly ground black pepper 4 8-inch flour tortillas 1/2 cup diced low-fat ham 1/2 cup shredded Monterey Jack cheese 1. Puree garlic, onion, pimento, and beans in a food processor.
June 10, 2010 |
It's easy to see why salsa is one of America's favorite condiments. Its fresh, crisp, tangy flavor adds a refreshing touch to a meal without a lot of sugar or fat. This bright pineapple salsa brings out the flavors of grilled fresh fish, and aromatic cumin gives it a distinctive taste. The poblano peppers, called ancho peppers when dried, that give the rice dish its zing, are medium-hot. Fish With Pineapple Salsa and Poblano Rice Makes two servings . 1. Combine the tomato, onion, poblano pepper, pineapple, cilantro, sugar, and cumin.
April 22, 2010
Don't be intimidated by dry beans. They are so affordable and healthy, it's worth learning how to use them. And that isn't hard. Place your dry beans in a large stockpot or bowl, add enough cool water to cover by several inches, then cover the bowl and forget about it overnight. In the morning, drain the beans and proceed with your recipe. It's really that simple. 1 teaspoon vegetable or canola oil 1 medium yellow onion, finely diced 2 cloves garlic, finely chopped 1-pound bag dried, small red beans, soaked overnight and drained 4 1/2 cups water 1 pound andouille sausage Coarse salt and ground pepper In a large saucepan over medium, heat the oil. Add the onion and garlic to the pan. Sauté until softened, 3 to 5 minutes.
April 15, 2010 |
Though they are members of the onion family and look like overgrown green onions, leeks bring a mellower flavor to Sunday supper. If you've had vichyssoise, the cold potato-and-leek soup, you know just what I mean. In today's recipe, leeks and shallots cooked in white wine and a bit of butter form a bed for seared scallops. Add rice, a green salad, and crusty bread, and your supper is complete. Scallops and Leeks With White Wine 1. In a large skillet, melt 1 tablespoon butter over low heat.
October 8, 2009
Here are some good-tasting recipes that won't break the budget. Try adding other fresh vegetables to this delicious soup, such as diced sweet bell peppers, diced zucchini, cut green beans or shredded cabbage FISH & CORN CHOWDER 1 tablespoon vegetable oil 1 medium onion, trimmed and cut in small dice 1/2 cup each diced celery and carrot 1/2 teaspoon dried thyme or oregano (or 2 teaspoons chopped, fresh) 4 cups water, or vegetable or chicken broth 2 cups 1/2-inch diced potatoes, skins on 1 cup corn kernels 1/4 cup chopped fresh parsley 3/4 pound tilapia, catfish or any inexpensive fish, cut into chunks 1 cup low-fat milk or evaporated skim milk Salt and pepper to taste In a large saucepan, heat the vegetable oil over medium-high heat.