Cycling totals for halfway through the year are 375! Woot!
AND we managed to make three new recipes to round out the month the month of July. Not sure what my recipe totals are, I'll have to update you next week if I remember.
Tortellini with Asparagus, Peas, and Mint (Fine Cooking, Mar 2012)
First - make sure you use a BIG pot for this. A stock pot would be good. This does come together very quickly, which I certainly appreciate on a warm summer evening. I used packaged tortellini as I simply don't have access to fresh and I'm not about to make my own. Don't hesitate to up the goat cheese. Serve with a good crusty bread and a side salad.
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| photo: Scott Phillips |
1/3 cup extra-virgin olive oil
2 medium cloves garlic, pressed or minced
1/8 tsp. cayenne
1 lb. fresh cheese tortellini (I used packaged)
1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
1 cup shelled fresh peas (or thawed frozen peas)
2 oz. fresh goat cheese, softened
Freshly ground black pepper
In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.
In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.
Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.
Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add the pine nuts, mint, and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground black pepper and serve.
In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.
Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.
Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add the pine nuts, mint, and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground black pepper and serve.
From Fine Cooking 116, March 1, 2012, pp. 74
Chicken Braised with Red Wine Vinegar and Tomatoes (Fine Cooking, Mar 2012)
Once all the chicken thighs are chopped, this comes together very quickly. I added some asparagus as this seemed a bit short on veggies. I mis-read the vinegar amount so it was extra tangy our first night. Had mellowed by night number two. Serve with some good crusty bread and sliced cheese or a side salad.
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| photo from Fine Cooking |
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 lb. boneless, skinless chicken thighs, each cut into 4 even pieces
3 Tbs. olive oil
1 small onion, halved and thinly sliced
2 large cloves garlic, minced
1 14-oz. can diced tomatoes, drained (fire roasted add extra depth)
1 dried bay leaf
1/3 cup good-quality red wine vinegar (or 1/4 cup. Not 1/2 cup like I did. A bit too tangy.)
1/2 cup lower-salt chicken broth
Kosher salt and freshly ground black pepper
2 lb. boneless, skinless chicken thighs, each cut into 4 even pieces
3 Tbs. olive oil
1 small onion, halved and thinly sliced
2 large cloves garlic, minced
1 14-oz. can diced tomatoes, drained (fire roasted add extra depth)
1 dried bay leaf
1/3 cup good-quality red wine vinegar (or 1/4 cup. Not 1/2 cup like I did. A bit too tangy.)
1/2 cup lower-salt chicken broth
8added ~ stalks of asparagus, trimmed and cut into 1/2" lengths
1/4 cup chopped fresh flat-leaf parsley
Put the flour, 1 tsp. salt, and 1/2 tsp. pepper in a 1-gallon plastic zip-top bag. Close and shake to combine. Add the chicken to the bag, zip it closed, and shake vigorously to coat with flour.
Heat 2 Tbs. of the oil in a 12-inch skillet(preferably cast iron) over medium-high heat until shimmering hot. Add half of the chicken in a single layer and cook, flipping once, until golden, 2 to 3 minutes per side. Transfer the chicken to a large bowl. Add the remaining 1 Tbs. oil to the pan and repeat with the remaining chicken.
Add the onion to the pan and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and cook 30 seconds more. Stir in the tomatoes and bay leaf, raise the heat to high, and cook until the tomatoes begin to break down, about 2 minutes. Add the vinegar and boil vigorously until almost evaporated, about 30 seconds.
Return the chicken and any accumulated juice to the pan, along with the chicken broth, 1/2 tsp. salt, and 1/2 tsp. pepper, stirring well to combine. Bring to a boil; then reduce the heat to maintain a simmer. Cook, partially covered, stirring occasionally, until the chicken is cooked through, about 8 minutes. Stir in the parsley, cover, and cook for 1 minute more.
Season to taste with salt. Remove the bay leaf and serve.
Heat 2 Tbs. of the oil in a 12-inch skillet(preferably cast iron) over medium-high heat until shimmering hot. Add half of the chicken in a single layer and cook, flipping once, until golden, 2 to 3 minutes per side. Transfer the chicken to a large bowl. Add the remaining 1 Tbs. oil to the pan and repeat with the remaining chicken.
Add the onion to the pan and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and cook 30 seconds more. Stir in the tomatoes and bay leaf, raise the heat to high, and cook until the tomatoes begin to break down, about 2 minutes. Add the vinegar and boil vigorously until almost evaporated, about 30 seconds.
Return the chicken and any accumulated juice to the pan, along with the chicken broth, 1/2 tsp. salt, and 1/2 tsp. pepper, stirring well to combine. Bring to a boil; then reduce the heat to maintain a simmer. Cook, partially covered, stirring occasionally, until the chicken is cooked through, about 8 minutes. Stir in the parsley, cover, and cook for 1 minute more.
Season to taste with salt. Remove the bay leaf and serve.
Greek Yogurt Pancakes (Ckng Lght BB)
The gal who posted this thread said the batter was good enough to eat on it's own...she was right! These were really good. I did have to add some milk to thin out the batter slightly. I think you could easily drop the table spoon of sugar - if using vanilla yogurt it adds plenty of sweetness. Or, if you prefer, add half of a ripe banana. This did make 12 smaller pancakes, which served the two of us perfectly with no leftovers.
8 ounces Greek yogurt (I used vanilla Chobani)
7 tablespoons flour
1 tablespoon sugar (could easily skip)
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1. Whisk the eggs and stir into the yogurt.
2. Mix and add the flour, sugar, baking powder and salt. Stir gently, just short of being totally combined.
3. Heat the griddle (a drop of water will "dance" when it is hot enough). Add 1/2 teaspoon oil.
3. For small pancakes pour 1/4 cup batter onto the hot griddle. Cook until breaking bubbles form in the center, then flip and cook until browned. Makes 12.
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