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Fast & Easy Dinner: Seared Salmon With Oranges and Fennel

partysugar — Tue, 28 Oct 2008 06:45:32 -0700

Have dinner on the table in minutes with this flavorful salmon dish. Select thin, six-ounce salmon fillets that are firm, but delicate. Once seared, the salmon takes on a buttery, melt-in-your mouth texture.

The fragrant sauce combines citrus juice with crisp fennel and salty olives. For a hearty meal, serve the salmon and vegetables atop couscous.

To look at the delicious recipe, read more.

Seared Salmon With Oranges and Fennel
From Everyday Food

Ingredients

2 navel oranges, peeled and segmented, plus 2 tablespoons fresh orange juice
1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish (optional)
1/4 cup pitted green olives, halved
2 tablespoons fresh lemon juice
2 teaspoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets (6 ounces each)

Directions

In a medium bowl, combine orange segments and juice, fennel, olives, lemon juice, and 1 teaspoon oil; season with salt and pepper, and toss gently. Set aside.
In a large nonstick skillet, heat remaining teaspoon oil over medium. Add salmon, flat side down; cook until browned, about 3 minutes.
Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture; garnish with fennel fronds, if desired.

Serves 4.

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The Amazing Rice: Cilantro-Lime Rice

partysugar — Thu, 09 Oct 2008 10:15:52 -0700

In many cases, white rice is served alongside a saucy dish. When this happens, the rice is normally overlooked. However, white rice doesn't have to be boring, it can be delicious! Especially if you jazz it up with a simple stir-in of cilantro and lime juice. This recipe is incredibly easy - almost as uncomplicated as making white rice. Cilantro, garlic, and lime juice is blended with olive oil before being mixed into the cooked rice. If you don't like cilantro, get creative, white rice would be divine with a basil-lemon or parsley-orange oil folded in. To learn the technique, read more.

Cilantro-Lime Rice
From Everyday Food

Ingredients

1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

Directions

In a medium saucepan, bring 1 1/2 cups water to a boil.
Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
Meanwhile, in a blender*, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Serves 4.

*I used a food processor instead of a blender.

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Fast & Easy Dinner: Chicken Tetrazzini

partysugar — Tue, 07 Oct 2008 06:45:15 -0700

If you're short on time, this recipe is for you. Not because it's super quick, but because it makes enough food for two whole meals! You can enjoy some tonight and freeze the rest for later.

With its savory rotisserie chicken and creamy Parmesan wine sauce, this classic baked pasta dish is rich and rewarding. To learn how it's made, read more.

Chicken Tetrazzini
From Everyday Food

Ingredients

Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained

Directions

Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta).
In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine.
Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot.
Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

Serves 8.

To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.

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Fast & Easy Dinner: Pasta With Bacon and Peas

partysugar — Fri, 12 Sep 2008 09:15:54 -0700

While I'm a huge fan of classic carbonara, I also enjoy a variation on theme like this pasta dish. A thick, creamy sauce is made with half and half, shallots, and frozen peas. Crisp bacon is a salty and scrumptious garnish to the simple yet sophisticated meal.

This recipe is versatile, so if you wish to add sun-dried tomatoes, sauteed mushrooms, or even roasted chicken, do so! Just be sure to serve with a glass of wine for a decadent start to the weekend. Learn the technique when you read more.

Pasta With Bacon and Peas
From Everyday Food magazine

Ingredients

Coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
1 box (10 ounces) frozen peas, thawed
1 cup half-and-half
18 ounces fresh angel-hair pasta

Directions

Set a large pot of salted water to boil.
In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes.
Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.

Serves 4 to 6.

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Fast & Easy Dinner: Seared Shrimp With Cucumber Salad

partysugar — Thu, 07 Aug 2008 06:45:37 -0700

Just because it's a weeknight doesn't mean you can't experiment with new flavors and ingredients. If you've never had hearts of palm, consider making this recipe tonight. With a smooth, firm texture and artichoke-like flavor, hearts of palm look like white asparagus but with no tips. While it's difficult to find hearts of palm fresh, the canned variation is readily available and simple to use.

In this delicious dish, the palm hearts are mixed with cooling cucumber. The salad is a base for spicy seared shrimp. To look at the recipe, read more.

Seared Shrimp with Cucumber Salad
From Everyday Food magazine

Ingredients

1/2 cucumber, peeled, quartered lengthwise, and thinly sliced
1/2 small red onion, minced
1 jalapeno chile pepper, ribs and seeds removed, minced
1 can (15 ounces) hearts of palm, drained and thinly sliced
1/4 cup fresh orange juice
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
1 pound medium shrimp, peeled and deveined (tails removed)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon dried oregano
4 teaspoons olive oil

Directions

In a large mixing bowl, toss together cucumber, onion, jalapeno, hearts of palm, orange juice, and vinegar. Season with salt and pepper; set aside.
Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat.
Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
To serve, spoon shrimp over cucumber salad.

Serves 4.

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Irish Stew Two Ways - Beginner and Expert

partysugar — Tue, 11 Mar 2008 11:01:31 -0700

Irish stew is a great dish to serve at a St. Patrick's Day dinner party. In general, stews make wonderful dinner party fare because they're a one-pot meal that must be made in advance. Originally a peasant's meal, Irish stew normally consists of lamb, potatoes, and onions. To encourage that you experiment with this traditional recipe, I've found two versions. Both are straight forward, but one cooks the stew on the stove and the other bakes it in the oven. Choose which one suits your culinary needs or combine the two to make a delicious masterpiece. For both recipes please read more.

Beginner Irish Stew
From Everyday Food magazine

Ingredients

1/2 cup all-purpose flour
Coarse salt and ground pepper
3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
3 tablespoons canola oil
1 large onion, chopped
3/4 teaspoon dried thyme
1 1/2 cups dark beer
1 1/2 pounds medium new potatoes, peeled and quartered
1 pound carrots, peeled and cut 1/2 inch thick diagonally
3 tablespoons chopped fresh parsley

Directions

In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess.
In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes.
Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes.
Season with salt and pepper. Stir in parsley just before serving.

Serves 8.

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Expert Irish Stew
From Taste

Ingredients

2 1/2 lbs lamb neck chops, trimmed
1/2 cup plain flour
3 brown onions, chopped
2 lbs baking potatoes, peeled, sliced
2 carrots, peeled, thinly sliced into rounds
2 tablespoons tomato paste
3 cups boiling water
3 beef stock cubes, crumbled
1 cup flat-leaf parsley leaves, chopped
1/4 cup mint leaves, chopped, to serve

Directions

Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.
Preheat oven to 275°F.
Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.
Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined.
Slowly add boiling water, whisking constantly.
Add stock cubes and parsley. Stir to dissolve stock cubes.
Pour flour mixture over chops.
Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve. You can also cook this stew in a slow cooker. Combine the ingredients as above and cook on high for 4 to 5 hours.

Serves 6.

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Fast & Easy Dinner: Baked Ziti with Italian Salad and Garlic Bread

partysugar — Fri, 22 Feb 2008 08:01:31 -0800

A classic Italian style feast for four doesn't require a whole day of cooking. In fact, you can make a delicious meal - a pasta dish complete with bread and salad - in 40 minutes. This baked ziti is a tasty alternative to lasagna, and doesn't require all the hassle of cooking meat and making a tomato sauce. Garlic bread bakes with the pasta and the simple crisp salad of endive and arugula comes together while they both bake. This is a wonderful way to get your weekend off to the a scrumptious start, so get the recipe and read more.

Baked Ziti with Italian Salad and Garlic Bread
From Everyday Food magazine

For Baked Ziti:
Coarse salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
For Garlic Bread
1/2 loaf Italian bread (5 ounces)
2 tablespoons butter, melted
2 garlic cloves, minced
For Italian Salad:
1 tablespoon sherry vinegar or red-wine vinegar
1 tablespoon olive oil
1 head Belgian endive, stem end trimmed, thinly sliced
2 bunches arugula (3 1/2 ounces total), thick stems removed

Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
Meanwhile, in a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce.
Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.

Serves 4.

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