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Fast & Easy Dinner: Sausage and Summer Squash

partysugar — Fri, 12 Jun 2009 09:15:53 -0700

After a long week, the last thing you need to worry about is preparing a complex meal. Instead, throw together this filling and simple dish. Although the recipe cooks the Polish sausage and Summer squash in a saute pan over the stove, feel free to bring the ingredients outdoors.

Grill the meat and veggies then toss with the Italian dressing. Char the bread on the grill and you've got a no-mess meal ready to eat in under 20 minutes. Sound scrumptious? Get the recipe when you read more.

Sausage and Summer Squash
From Better Homes and Gardens

Ingredients

1/3 to 1/2 cup bottled Italian salad dressing
2 cloves garlic, minced
12 oz. cooked Polish sausage links, halved lengthwise, sliced diagonally
3 small yellow summer squash and/or zucchini, quartered lengthwise
4 wedges Italian flat bread, split
1/4 cup sliced green onions
Fresh oregano leaves
1/4 cup coarsely shredded Parmesan cheese (optional)

Directions

Preheat broiler. In small bowl combine dressing and garlic.
In extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8 to 10 minutes or until sausage is heated through and squash is almost tender, stirring occasionally.
Meanwhile, place bread on broiler pan; brush with 1 tablespoon of the dressing mixture. Broil 3 to 4 inches from the heat for 1 to 2 minutes, until lightly toasted.
Serve sausage and squash with toasted bread. Drizzle remaining dressing; sprinkle green onions and oregano. Pass Parmesan cheese.

Serves 4.

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Fast & Easy Dinner: Greek Pizza

partysugar — Thu, 26 Feb 2009 07:50:00 -0800

Sometimes the simplest of dishes can be the most rewarding. Take this quick pizza with classic Greek flavors.

The cooking technique is far from complex and the ingredients are nothing out of the ordinary, yet the resulting dish is comforting, cheesy, and divine.

Feel free to get creative with the toppings - roasted red peppers or Parmesan cheese would be great additions. For the recipe, please read more.

Greek Pizza
From The Nest

Ingredients

1 (12- to 14-inch) pizza crust, freshly made or commercial
1 cup pizza sauce
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
10 to 15 thinly sliced red onion rings, or to taste
1 1/2 cups shredded low fat, regular or soy mozzarella cheese
1/2 cup crumbled feta cheese
2 plum tomatoes, cored, seeded and diced
1/3 cup chopped or sliced pitted black Greek kalamata olives

Directions

Preheat the oven to 450°F.
Prebake the fresh pizza crust if using, for 3 to 4 minutes. Remove from the oven, and set aside to cool slightly.
Spread the sauce on the crust. Sprinkle the pizza with the oregano, arrange the onion rings on the sauce and top with the mozzarella cheese. Sprinkle the feta cheese, tomatoes and olives over the mozzarella cheese.
Bake for 10 to 12 minutes, or until the cheese melts. Remove from the oven, and serve.

Serves 6.

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A Condiment Worth Making: Chimichurri

partysugar — Mon, 19 May 2008 09:07:36 -0700

When I went to South America, I made it my mission to find an amazing chimichurri recipe. The green paste-like sauce is Argentina's most popular condiment. An essential topping for grilled meat, the sauce is incredibly easy to make and much more delicious than anything that comes out of a bottle.

Since Memorial Day is this weekend, I thought you might be interested in experimenting with my recipe. After tasting chimichurri at countless restaurants, I came across this variation at a packed parilla. I begged the waiter for the recipe and wrote it down on a napkin that I still have. To experiment with this scrumptious sauce - it's delicious on grilled fish, chicken, or even vegetables - read more.

Chimichurri
Original recipe by PartySugar

This recipe should be used as a guide and can easily be adapted to your liking and taste.

Ingredients

1 cup fresh oregano, finely minced
1 tablespoon garlic, finely minced
1 tablespoon red pepper, finely minced
1 tablespoon Spanish Pimenton Picante (or smoky Spanish Paprika)
1/4-1/2 cup extra virgin olive oil
salt
pepper

Directions
Combine first five ingredients in a small bowl. Season to taste with salt and pepper.

Makes about 3/4 cup of sauce.

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What Would You Make?

partysugar — Wed, 30 Jan 2008 01:18:31 -0800

Here's the scenario: you are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/ spouse/child/friend, but the ingredients you have on hand are limited.

You have provolone cheese, fresh oregano, and a loaf of focaccia. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would make, read more.

I would start by making a marinade with chopped oregano, olive oil, salt, pepper, minced garlic, and hot pepper flakes. I would marinade the cheese in this mixture for at least an hour.
Meanwhile I would thinly slice the focaccia and bake it in the oven until crisp and cracker like.
Next I would take the chunk of marinated cheese and sear it on both sides in a hot frying pan. I would transfer the pan and cheese to the hot oven and bake for about 5-8 minutes until the cheese is browned and melty.
Finally, I would serve the melted cheese with the leftover marinade on top and the crisped focaccia on the side.

Source, Source, and Source

Fast & Easy Dinner: Steak and Potato Salad

partysugar — Fri, 11 Sep 2009 09:00:48 -0700

Tonight serve your loved ones a meal inspired by the classic steakhouse dinner of meat, potatoes, and wedge salad. The potatoes are roasted in the oven, while the ribeye steaks are seared on the grill. A quick but wildly flavorful salsa verde (a mixture of chives, capers, oregano, thyme, and garlic) coats the cooked and crispy potatoes. Serving the potatoes and steak on a bed of crunchy romaine lettuce makes this a balanced meal that's sure to be enjoyed by all.

Check out the recipe when you read more.

Steak and Potato Salad
From Better Homes and Gardens

Ingredients

2 lbs. small new Yukon Gold potatoes, halved or quartered
2 Tbsp. extra-virgin olive oil
1-1/2 to 2 lb. ribeye steaks, cut 1-inch thick
2 heads romaine lettuce
1/2 cup chopped Italian (flat-leaf) parsley
1/4 cup extra-virgin olive oil
3 tablespoons chopped chives
3 tablespoons drained capers
2 teaspoons chopped oregano
1 teaspoon chopped thyme
2 cloves minced garlic
5 green onions, thinly sliced

Directions

Preheat oven to 375 degrees F. Place potatoes in a 15x10x1-inch baking pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with salt and pepper. Toss to combine. Roast, uncovered, 50 to 60 minutes or until tender. Cool slightly.
Meanwhile, brush remaining 1 tablespoon of olive oil on steaks. Season with salt and pepper. For charcoal grill, grill steaks on rack of uncovered grill directly over medium coals, 10 to 12 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.)
Slice romaine into six 2-inch-thick slices, reserving tops for another use.
In bowl combine parsley, 1/4 cup extra-virgin olive oil, chives, capers, oregano, thyme, and minced garlic. Season with salt and pepper.
Place slice of romaine on each serving plate; drizzle; with 1/2 of the salsa.
Toss warm potatoes with remaining sauce and green onions. Spoon onto romaine. Thinly slice steak and place on top of potatoes.

Serves 6.

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Fast & Easy Dinner: Pressed Chicken With Tomatoes

partysugar — Fri, 17 Jul 2009 08:00:10 -0700

Start your weekend tonight with an elegant, effortless chicken dinner. Pressing the meat with a weighted pan ensures a crispy crust on the outside and an intensely juicy interior. After the chicken is cooked, tomatoes, garlic, and yellow squash are sautéed in the poultry's flavorful juices.

The recipe calls for fresh marjoram, but if you don't have access to this herb, substitute fresh oregano. A simple green salad with a tangy red-wine vinaigrette is a nice accompaniment. To serve this with a chilled glass of rosé, you'll need the recipe. Get it now and read more.

Pressed Chicken With Tomatoes
From Gourmet

Ingredients

4 chicken breast halves with skin and bone (2 to 2 1/4 pounds)
2 tablespoons extra-virgin olive oil
3/4 pound yellow squash, cut into 1/2-inch pieces
1 pound tomatoes, coarsely chopped
2 garlic cloves, chopped
3 teaspoons chopped marjoram, divided

Directions

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Add chicken, skin side down. Cover with a round of parchment paper, then a heavy pot or skillet, followed by a 3- to 5-pound weight (such as two 32-ounce cans or a brick wrapped in foil). Cook 10 minutes, then remove weight, pot, and parchment.
Turn chicken over and re-cover with a clean round of parchment, pot, and weight, then cook until just cooked through, about 8 minutes more. Transfer chicken to a plate and keep warm, covered.
Add squash, tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoon salt to fat in skillet. Cook over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes.
Stir in any juices from plate and season with salt and pepper. Spoon over chicken.
Sprinkle chicken and vegetables with remaining teaspoon marjoram.

Serves 4.

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Fast & Easy Dinner: Grilled Tofu With Chopped Salad

partysugar — Thu, 09 Jul 2009 07:50:41 -0700

Steaks aren't the only thing that can be cooked on the grill - extra-firm tofu is exceptional when imparted with a smoky flavor. This recipe flash-marinates the tofu in a mixture of garlic, lemon juice, olive oil, and oregano. The tofu is topped with a produce-filled, Mediterranean-inspired salad consisting of fresh tomatoes, cucumbers, scallions, olives, and parsley. However, feel free to substitute your favorite in-season vegetables. For the effortless, flavorful recipe, read more.

Grilled Tofu With Chopped Salad
From Eating Well

Ingredients

1/4 cup lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
14 ounces extra-firm tofu, preferably water-packed
2 medium tomatoes, seeded and diced
1 cup diced seedless cucumber (1/4 medium)
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh parsley
1/4 cup Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Directions

Preheat grill.
Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl. Reserve 2 tablespoons of this mixture for basting.
Drain and rinse tofu; pat dry. Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish. Add remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes or for up to 8 hours.
Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix.
Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Drain the tofu, discarding marinade. Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side (see Tip). Serve immediately, topped with the salad.

Serves 4.

NUTRITION INFORMATION: Per serving: 209 calories; 16 g fat (2 g sat, 11 g mono); 0 mg cholesterol; 10 g carbohydrate; 9 g protein; 2 g fiber; 682 mg sodium.

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'Wich of the Week: Onion Frittata Sandwich at 'Wichcraft

YumSugar — Wed, 08 Jul 2009 16:15:24 -0700

The other day I had a sudden, strong craving for an egg sandwich, so I headed to 'Wichcraft with the onion frittata in mind. A brilliantly constructed breakfast sammie, it uses precooked frittata and incredibly fresh ciabatta, so it's not at all messy. The combination of white cheddar, Parmesan, and slow roasted tomatoes creates a rich, multifaceted flavor that's almost - but just almost - too bold. A touch of leek and oregano give it an added Italian punch. I was excited to find the recipe in Tom Colicchio and Sisha Ortuzar's 'Wichcraft cookbook, and it's surprisingly easy to make. Get the recipe now.

Cilantro Preferences May Be Genetic

YumSugar — Fri, 20 Feb 2009 10:30:24 -0800

For every cilantro lover who basks in the bright, citrusy flavor of the herb, there's an equal and opposite voice that denounces its soapy, overly floral scent and taste. So why is cilantro (and not, parsley, oregano, or sage) so polarizing? At least one scientist believes that preference for cilantro may be a genetic trait.

Behavioral neurologist Charles J. Wysocki studied identical and fraternal twins' preferences for the herb and found that while more than 80 percent of the identical twins gave similar ratings on the "pleasantness" of cilantro, only 42 percent of the fraternal twins had like assessments. He also believes that disgust for cilantro comes from its odor, rather than its taste.

Wysocki cautioned that he hasn't run enough analysis of data to come to a firm conclusion, but this finding could explain a lot of things. After all, the Internet is rampant with anticilantro communities, from websites like I Hate Cilantro to opposition groups on Facebook, and even Julia Child wouldn't touch cilantro. What do you think of Wysocki's biological theory?

Source

Fast & Easy Dinner: Pasta Alla Norma

partysugar — Thu, 31 Jul 2008 07:45:37 -0700

Fresh eggplant is the star in this delicious vegetarian pasta. The purple vegetable is pan-fried and seasoned with dried oregano. The sauteed eggplant acts as the base of the thick, tomato-y pasta sauce. A handful of aromatic basil and a liberal dusting of Italian cheese finishes off the pasta. This scrumptious dish is like eating a bowl of summer. To learn the technique, read more.

Pasta Alla Norma
From Gourmet magazine

Ingredients

2 large, firm eggplants
extra-virgin olive oil
1 tablespoon dried oregano
optional: 1 dried red chili, crumbled
4 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil, stems finely chopped, leaves reserved
1 teaspoon good herb or white wine vinegar
2 14-ounce cans of good-quality chopped plum tomatoes, or 2 cups fresh chopped tomatoes
sea salt and freshly ground black pepper
1 pound dried spaghetti
6 ounces salted ricotta, pecorino, or Parmesan cheese, grated

Directions

Cut the eggplant into quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces.
Get a large nonstick pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to.
Give the eggplants a toss so the oil coats every single piece and then sprinkle with dried oregano. Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Remove to a plate and do the same with the second batch.
When the eggplants are all cooked, add the first batch back to the pan-if using add the dried red chili.
Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of herb vinegar and the cans of tomatoes
Simmer for 10 to 15 minutes, then taste and correct the seasoning. Tear up half the basil leaves, add to the sauce, and toss around.
Meanwhile get the spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's al dente, drain in a colander, reserving a little of the cooking water, and put it back into the pan.
Add the Norma sauce and a little of the reserved cooking water and toss together back on the heat. Taste, and adjust the seasoning, then divide between your plates by twizzling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil, grated cheese, and oil.

Serves 4.

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