8 oz ground beef
1/4 cup grated Parmesan, plus more for topping
1/4 cup chopped fresh parsley, divided
1 large egg, lightly beaten
1 clove garlic, grated
salt and pepper
2 tbsp extra virgin olive oil
2 carrots, peeled and diced
2 stalks celery, diced
6 cups chicken stock
1.5 cups water
1 (9oz) package refrigerated cheese tortellini
4-5oz baby spinach
1. Combine beef, Parmesan, 1 tablespoon of the parsley, egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
2. Heat olive oil in medium skillet over medium-high heat. Add meatballs and cook, turning, until golden, 3-4 minutes; remove to a plate. Add carrots and celery to the skillet; cook, stirring, until just beginning to soften, about 5 minutes.
3. Meanwhile, put broth in a large pot, add water, and bring to a boil. Add carrots and celery to broth; return to boil for 3-4 minutes. Add meatballs to broth, along with remaining parsley and 1/2 teaspoon salt. Simmer until meatballs are just cooked through, 2-3 minutes.
4. Add tortellini to pot and cook 4-5 minutes. Add spinach, stirring, until wilted.
5. Serve topped with additional Parmesan, salt and pepper to taste.
Tuesday, March 4, 2014
8 oz ground beef
Sunday, February 23, 2014
12 oz angel hair
6 tbsp flour
1 tsp salt
2 lbs sea scallops, rinsed
4 tbsp olive oil, divided
2 tbsp butter
1 tbsp coarsely cracked black pepper
1/3 cup whipping cream
1.25 cups freshly grated Parmesan cheese
6 oz baby spinach, rinsed and patted dry
additional pepper and Parmesan (optional)
1. Cook angel hair according to package directions. Reserve 1.5 cups of cooking water, before draining pasta and setting aside.
2. While pasta cooks, combine flour and salt in a small bowl. Toss scallops in flour mixture and set aside.
3. In the pasta pot, heat 2 tbsp of the olive oil and the butter over medium heat. When butter is melted and beginning to bubble, add pepper. Cook and stir 1 minute. Carefully add about 3/4 cup reserved pasta water (mixture may steam) and bring to a boil. Add pasta, whipping cream and grated Parmesan. Cook and stir until cheese is melted and pasta is coated. Remove from heat, cover and keep warm.
4. In a large skillet, heat remaining 2 tbsp olive oil over medium-high heat. Add half the scallops and cook for 2 minutes per side or until opaque and firm. Transfer to a plate. Repeat with remaining scallops, adding a bit more olive oil if necessary. Set scallops aside.
5. Add spinach to skillet, cook and toss about 1 minute or until just wilted.
6. To serve, arrange scallops and spinach over a bed of angel hair, with lemon juice, and additional pepper and grated Parmesan, if desired.
Wednesday, January 22, 2014
1/2 cup oil
1/2 cup water
6 tbsp Worcestershire sauce
2 tbsp salt
4 tsp garlic powder
4 tsp onion powder
2 tsp ground bay leaves
2 tsp ground thyme
2 tsp ground sage
2 tsp ground black pepper
1. Combine all ingredients in a saucepan.
2. Simmer 5 minutes. Allow to cool before injecting into turkey.
Makes 2 cups.
Monday, January 20, 2014
1 bag boil-in-a-bag rice
1 tbsp olive oil
1/2 cup onion, chopped
5 cloves garlic, minced
1/2 cup frozen peas
4 oz sliced mushrooms
2 cups cooked chicken, cut into bite-sized pieces
1 pkg (8oz) cream cheese
1/2 cup chicken broth
1/4 cup heavy cream
1/2 cup pesto
1/4 cup flat leaf parsley, minced
1/2 cup Parmesan cheese, grated
fresh ground black pepper to taste
1. Prepare rice according to package directions. Set aside.
2. Heat oil in a large skillet over medium-high heat. Saute onions, garlic and mushrooms until tender. Stir in peas and chicken.
3. Add cream cheese; stir until melted. Stir in broth, cream, pesto, parsley and Parmesan; mix well.
4. Once everything is heated through, remove from heat. Fold in rice. Season with black pepper to taste.
Sunday, December 29, 2013
1 (12oz) bag fresh cranberries
2 large oranges
1 cup pure maple syrup
1. Rinse the cranberries under cold water. Zest the oranges.
2. Add the cranberries and zest to a medium saucepan. Squeeze the juice from both oranges into the saucepan. Add the maple syrup and stir it all together.
3. Bring to a gentle boil over medium heat. Reduce heat to low and simmer for 10 to 15 minutes, until it’s nice and thick. If the sauce still seems a little thin, just simmer longer until it’s the right consistency.
4. Transfer the sauce to a dish and cover. Refrigerate for at least 2 hours. Can be made up to 2 days in advance. Store in the fridge.
Makes approximately 3 cups.