Recipes

Ingredients
1 pound pasta, such as penne
3 cups marinara Sauce, puréed until very smooth
¹⁄₄ cup vodka
¹⁄₂ cup half and half
¹⁄₂ cup Parmesan cheese, grated
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon freshly ground black pepper

Instructions
1. Bring a large pot of salted water to boil and cook pasta as directed by packaging.  Drain.  

2. Meanwhile, in a heavy, large skillet, simmer the marinara sauce and vodka over low heat, stirring often, until the mixture reduces by one fourth, about 20 minutes. Stir in the half and half and continue to simmer over low heat until the sauce is heated through. Remove the skillet from the heat and stir in the parmesan, salt, and pepper. Season the salt with more salt and pepper to taste.

3. Toss sauce with pasta and serve.  

Comments
I’ve always heard people rave about Penne alla Vodka and decided to try it for myself one day.  I found this recipe in Giada DeLaurentiis’s Everyday Italian.  The original recipe called for a whopping one cup of vodka and we all found that amount to be quite vile.  The original recipe also didn’t call to process the sauce prior to cooking and we found that the tomato chunks became completely unpalatable with absorbed vodka.  

The second time I made the recipe I included two tweaks – reducing the vodka to ¹⁄₄ cup and puréeing the marinara.  With those changes we all loved the dish and gobbled it up.  

Shown here with Mom’s Chicken.

Everyday Italian

Ingredients
2 tablespoons olive oil
3-4 boneless, skinless chicken breasts
2 tablespoon unsalted butter
1 small onion, chopped fine
2 cloves garlic, minced
¹⁄₂ cup sundried tomatoes, packed in oil, rinsed, patted dry and minced
14 ¹⁄₂ ounce can diced tomatoes (I used a jar of tomatoes from my CSA farmer)
1 cup half and half
Salt
1 pound penne
¹⁄₄ cup fresh basil, chopped
Ground black pepper

Instructions
1. Bring 4 quarts salted water to boil in large pot. Add pasta and cook until al dente.  Reserve ¹⁄₄ cup cooking water, drain pasta, and return to pot.  

2. Meanwhile, heat oil in a large skillet over medium heat and cook chicken for 10 minutes a side or until done.  Remove chicken and cut into small pieces.  Melt butter in the same skillet over medium heat. Cook onion until soft and lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in sundried tomatoes, diced tomatoes, cream, and chicken. Increase heat to medium-high and simmer until slightly thickened, about 5 minutes.

3. Add sauce and basil to pot with pasta and toss to combine, adding reserved pasta water as needed if the sauce is too dry.  Season with salt and pepper. Serve.  

Comments
This recipe is from Cook’s Country June/July 2007.  The original recipe didn’t call for chicken but I wanted to add a protein to make it a full meal.  Art and I both had seconds and found this meal very satisfying.  This recipe is definitely a keeper and it will make a good meal when I need something quick and easy in the future.

Cook’s Country 2007

Ingredients
7 large russet potatoes, about 12 ounces each, scrubbed
6 tablespoon unsalted butter, 3 tablespoons melted
³⁄₄ teaspoon salt
1 (5.2-ounce) package Boursin cheese, crumbled (For some bizarre reason my store was out of Boursin, so I used Alouette with herbs and garlic and it was still great)
¹⁄₂ cup half and half
2 cloves garlic, minced
¹⁄₄ cup fresh chives, chopped
1 teaspoon pepper

Instructions
1. Adjust oven rack to middle position and heat oven to 475*F. Set wire rack inside rimmed baking sheet. Prick potatoes all over with fork, place on paper towel, and microwave on high until tender, 20 to 25 minutes, turning potatoes over after 10 minutes. (I had to do this in two batches.)

2. Slice and remove top quarter of each potato, let cool 5 minutes, then scoop out flesh, leaving ¹⁄₄-inch layer of potato on inside. Discard 1 potato shell. Brush remaining shells inside and out with melted butter and sprinkle interiors with ¹⁄₄ teaspoon salt. Transfer potatoes scooped side up to baking sheet fitted with wire rack and bake until skins begin to crisp, about 15 minutes.

3. Meanwhile, mix half of Boursin and half-and-half in bowl until blended. Cook remaining butter and garlic in saucepan over medium-low heat until garlic is straw-colored, 3 to 5 minutes. Stir in Boursin mixture until combined.  (I did this with my immersion blender.)

4. Set ricer or food mill over medium bowl and press or mill potatoes into bowl. If you don’t have either of those things, like me, just mash with a potato masher or fork.  (I like lumpier mashed potatoes anyway so I’d recommend this method.)

5. Gently fold in warm Boursin mixture, 3 tablespoons chives, remaining salt, and pepper until well incorporated. Remove potato shells from oven and fill with potato-cheese mixture. Top with remaining crumbled Boursin and bake until tops of potatoes are golden brown, about 15 minutes. Sprinkle with remaining chives. Serve.  

Comments
This recipe is from Cook’s Country April/May 2007.  I’ve been watching old episodes of Cook’s Country and America’s Test Kitchen thanks to the magic of the DVR and I saw these made the other day.  I knew I had to make them when I noticed Art was drooling a little.  They were fantastic.  Sort of like the ultimate twice baked potatoes.  

I did end up with extra filling that I couldn’t fit on top of the already loaded shells, I just saved it to eat as mashed potatoes later.  

Shown here with grilled NY Strip.  I seared it for about 60 seconds a side and then cooked it at a lower temperature until it reached 135*F.

Cook’s Country 2007

Ingredients
8 ounces sour cream
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
¹⁄₂ cup all purpose flour
1 teaspoon salt
¹⁄₈ teaspoon freshly ground black pepper
2 pounds boneless sirloin steak, cut into 2” strips
1 tablespoon butter
¹⁄₂ cup onion, chopped
14 ounces beef broth
16 ounces mushrooms, sliced
Fresh parsley, chopped, optional
Egg noodles, cooked as directed

Instructions
1. Combine first 3 ingredients in a bowl. Set aside.

2. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef, seal and shake to coat beef.

3. Melt butter in a large nonstick skillet over medium-high heat. Add onion, sauté 2 minutes or until tender. Add beef and flour mixture, sauté 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms, cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; gradually stir in sour cream mixture. Cook uncovered, 1 minute, or until heated (do not boil). Stir in parsley, if desired.

4. Serve over egg noodles.

Comments
Over the years I have tried numerous stroganoff recipes and, for the most part, I have enjoyed them all.  Lance is a big lover of steak, so I picked this as a recipe to make for him when I was gone for the weekend.  I used three huge strip steaks that had been in the freezer and it turned out very well.  I was able to have a taste when I got back home from my trip, although there wasn’t much left by then!  I prefer to serve stroganoff with egg noodles, but you can serve it with rice if that’s your preference.

Don’t be surprised if you see different Beef Stroganoff recipes here in the future!

Unknown

Ingredients
1 pound broccoli, cooked and drained (I tend to use frozen and nuke it as per the directions on the bag)
2 to 3 cups chicken, cooked and cubed
2 cups broccoli cheese soup (I use the Safeway “café” soup that’s refrigerated, you can use whatever broccoli cheese soup you prefer)
¹⁄₃ cup milk
¹⁄₂ cup cheddar cheese, shredded
2 tablespoons dry bread crumbs
1 tablespoon butter or margarine, melted

Instructions
1. Preheat oven to 400*F.

2. Arrange broccoli and chicken in casserole dish. Mix soup and milk and pour into dish.  Toss gently

3. Sprinkle cheese over mixture. Mix bread crumbs and butter and then sprinkle mixture over the top of the casserole.

4. Bake 25 minutes or until heated through.

5. Serve with rice.

Comments
I believe this recipe initially came from one of those checkout aisle magazines that Betty Crocker and Pillsbury both publish and I have a hard time resisting for some reason.  I think they’re laced with something.  I’ve been making it for quite a while and no longer had a source as a result!  

If you prefer a soupier texture, you can add more soup.  If you want something cheesier, add more cheese.  And the same goes for the chicken.  This is a very easy recipe to modify and tweak based on your own preferences!  I’ve made rice on the side numerous times when I make this and I’ve also baked it in the Dutch oven over top the rice.  I think both ways are delicious.

Unknown

Ingredients
3 tablespoons light brown sugar
2 tablespoons coarsely ground black pepper
2 tablespoons fresh rosemary, minced (or 2 teaspoons dried rosemary)
1 ¹⁄₂ teaspoons salt
1 (3 pound) boneless center-cut pork loin

Instructions
1. Combine sugar, pepper, rosemary, and salt and rub all over pork. Let roast stand at room temperature for 1 hour or refrigerate for up to 24 hours. (I made this rub in a mini processor and used whole peppercorns.)  

2. Adjust oven rack to middle position and heat oven to 450*F. Arrange pork on V-rack set in roasting pan. Roast for 15 minutes, then lower oven temperature to 375*F and cook until meat registers 140*F, about 50 minutes. Transfer pork to cutting board and tent with foil. Let rest 20 minutes. Slice pork and serve.  

Comments
This recipe caught my eye in the Cook’s Country 2007 Annual.  The rub was super simple to bring together and the finished product had fantastic flavor.  I could really taste both the pepper and the sweetness from the brown sugar.  

Shown here with Pasta with Butternut Squash and Lima Beans.

Cook’s Country 2007

Ingredients
2 tablespoons olive oil
1 large onion, thinly sliced
4 cloves garlic, minced
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried
¹⁄₄ teaspoon dried crushed red pepper
3 ¹⁄₂ cups butternut squash, cut into ¹⁄₂-inch cubes
10 ounces fresh lima beans or frozen, thawed
2 cups broth, vegetable or chicken
3 cups short pasta (I used a mixture of penne and elbow because that’s what I had)
¹⁄₄ cup Parmesan cheese, grated

Instructions
1. Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender and golden, about 10 minutes. Add garlic, thyme and crushed red pepper and stir 1 minute. Add squash and lima beans and sauté 3 minutes. Add 2 cups broth and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 10-15 minutes. Season to taste with salt and pepper.

2. Meanwhile, cook pasta in large pot of boiling salted water. Drain and return to pot. Add squash mixture to pasta and stir to blend.  Season with salt and pepper.  Sprinkle with Parmesan cheese and serve.  

Comments
This week I had lima beans and butternut squash in my CSA box.  Lo and behold Epicurious.com had a recipe to use both!  How fortuitous!  This definitely had a bit of heat to it due to the red pepper, but it was filling and tasty.  

Shown here with Pepper-Crusted Pork Loin.

Internet - Epicurious

Ingredients
12 ounces green Chinese long beans or green beans, trimmed and cut into 1 ¹⁄₂-inch pieces
2 tablespoons peanut oil
1 ¹⁄₂ pounds boneless, skinless chicken breasts, cut crosswise into ¹⁄₂-inch-wide strips
1 medium onion, sliced
4 cloves garlic, minced
¹⁄₃ cup lemongrass, minced (I used the stuff from the tube and it worked very well)
3 tablespoons Thai fish sauce
3 tablespoons sugar
2 teaspoons ground coriander
1 teaspoon turmeric
¹⁄₂ cup chicken broth
2 tablespoons oyster sauce

Instructions
1. Bring a large pot of salted water to boil and cook beans just until crisp-tender, about 2 minutes. Drain.

2. Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.  

3. Serve with rice, if desired.  

Comments
I found this recipe on Epicurious.com while looking for a way to use up the Chinese long beans that were in my CSA box this week.  I probably didn’t have the full 12 ounces the recipe called for, but it still turned out very well.  I found the flavor of the beans to be very similar to regular green beans.  The guys both thought that it was very similar in flavor to some of the curries I’ve made in the past and I can see where they’re coming from!  This dish was delicious and it came together very easily.

Internet - Epicurious

Ingredients
2  pounds ground beef
1 large onion, chopped fine
1 red bell pepper, chopped fine
6 cloves garlic, minced
2 cups elbow macaroni noodles
30 ounces tomato sauce (The type in the can.)
2 cups chicken broth
1 ¹⁄₂ teaspoons dried oregano
Salt and freshly ground black pepper
1 cup cheddar cheese, shredded

Instructions
1. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 7 minutes. Drain beef, leaving 2 tablespoons fat in skillet, and reserve. Add onion, red pepper, and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.

2. Add macaroni, tomato sauce, broth, oregano, and reserved beef to skillet and bring to boil. Cover; reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes. Season with salt and pepper. Sprinkle with cheese. Serve.  

Comments
On some nights, nothing beats a quick and easy one skillet meal.  This is one of those meals.  Hot, tomatoey, and warming to the whole body.  I found it in the Cook’s Country 2007 Annual when I was looking for something quick and easy to make after a night of Aikido practice.  I was not disappointed!  We tend to think of these dishes “fancy Hamburger Helper.”  

After taking the picture, I just stirred the rest of the cheese into the skillet.

Cook’s Country 2007

Ingredients
2 small eggplants
2 yellow squash
2 zucchini
3 eggs
3 tablespoon water
¹⁄₃ cup all purpose flour
¹⁄₈ teaspoon salt, or to taste
Oil for frying (I used ¹⁄₂ cup olive oil and ¹⁄₂ cup butter)  
2 cups marinara sauce, plus more to taste (I used Roasted Tomato Sauce #2 and wished that I had used something a bit more plain)
2 cups mozzarella cheese, shredded
¹⁄₃ cup Parmesan cheese, grated

Instructions
1. Preheat oven to 375*F.

2. Cut eggplant into ¹⁄₄-inch thick slices.  Cut yellow squash and zucchini into ¹⁄₄-inch thick planks lengthwise.  

3. In a large, shallow bowl, beat the eggs with the water. Using a whisk, stir in the flour and salt until smooth.

4. In a large skillet, heat the oil over medium heat until it bubbles when a drop of batter is tossed in.

5. Dip 3 or 4 of the vegetable slices into the batter, and then fry in a single layer until browned on the bottom, about 3-4 minutes. Turn and cook until browned on second side. Remove from skillet and drain on paper towels. Repeat with remaining eggplant slices until all are fried.

6. Spread ¹⁄₂ cup of the sauce in the bottom of a 9 x 13 x 2-inch baking pan. Layer ¹⁄₂ of the slices on the bottom of the pan. Top with 1 cup of the sauce, spreading to cover the vegetable slices. Sprinkle 1 cup of the mozzarella over the sauce and top with 2 tablespoons of the Parmesan.

7. Place the remaining vegetable slices over the cheese and spread the remaining ¹⁄₂ cup of the sauce over the vegetables. Sprinkle the remaining 1 cup of mozzarella over the sauce. Sprinkle with the remaining Parmesan.

8. Cover with aluminum foil and bake 20 to 25 minutes or until heated through and the cheese has melted.  Serve with pasta if desired.  

Note: If you prefer saucier Parmesan, add more sauce in steps 6 and 7.  

Comments
I firmly believe that the best way to sell a non-believer on eggplant is through Eggplant Parmesan.  Over the years, I’ve found that summer squash also makes fantastic Parmesan and that combining the two is even better.  It came as a surprise when I realized that I haven’t made Eggplant Parmesan yet this market season so I decided to rectify that.  It also came as a surprise when I realized that I didn’t have a recipe for the dish in my files.  I found this one in the awesome 1,000 Vegetarian Recipes by Carol Gelles.  It’s the cookbook that carried me through my years of vegetarianism and I still turn to it as a valuable resource.  

I wasn’t completely thrilled with how this turned out, it uses a non-traditional coating that’s closer to tempura than the normal breading that the dish calls for.  It was delicious, but I think I prefer the traditional method.

1,000 Vegetarian Recipes