July 4th, 2006 by alice
Tags: Basil, Chicken, Tomato
INGREDIENTS
- 1tablespoonbutter
- 1/2cup choppedonions
- 1 (14 ounce)cantomatoes, chopped
- 1/2cupheavy creamor whipping cream
- 1/2cupfresh basil, chopped(1/3 cup dried when sauce is doubled)
- salt and pepper
- 6boneless chicken breasts(I buy the boneless, skinless and cut in half to insure they cook through)
DIRECTIONS
- Heat butter, add onions, saute’ for 5 minutes.
- Increase heat to high, add tomatoes and cook until most of the liquid is evaporated, about 5 to 10 minutes.
- Add cream and bring to a boil, boil about 3 minutes until slightly thickened, add salt, pepper and basil.
- Place chicken in a shallow baking dish, pour sauce over chicken.
- Bake for 25 minutes on 450 degrees.
- *Doublethe sauce recipe to have extra to serve over fettuccini or other pasta.
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July 4th, 2006 by alice
Tags: Creabroccoli, Soup
INGREDIENTS
- 1 (16 ounce)packagefrozen broccoli cuts
- 1/4cupmargarine(light is fine)
- 1/4cupflour
- 1tablespoononions(minced)
- 1tablespooninstant chicken bouillon
- 1/2teaspoonsalt
- 1/2teaspoondry mustard
- pepper
- 2cupsmilk
- 3cupswater
DIRECTIONS
- Cook broccoli by package directions.
- In a large pot, melt margarine.With wire whip, mix in flour, onion, chicken bouillon, salt, dry mustard and pepper.
- Slowly add milk, stirring constantly.
- Stir in cooked broccoli and 3 cups of water.
- Cook over medium heat till slightly thickened.
- Serve hot.
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July 4th, 2006 by alice
Tags: Peppers, Sausage, Spaghetti
INGREDIENTS
- 1tablespoonolive oil
- 1lbItalian sausage(mild or hot)
- 1onion, chopped
- 2red bell peppers, cut into 1 inch pieces
- 1 3/4teaspoonssalt
- 3clovesgarlic, minced
- 1cup cannedcrushed tomatoes, in thick puree
- 1cuplow-sodium chicken stock
- 2tablespoonsdry vermouthor dry white wine
- 3tablespoons choppedflat leaf parsley
- 3/4lbspaghetti
- 2tablespoons gratedparmesan cheese, plus more for serving
DIRECTIONS
- In a large frying pan, heat the oil over moderate heat.
- Add the sausage and cook, turning, until browned and cooked through, about 8 minutes.
- Remove from pan.
- When cool enough, cut into 1/2 inch slices.
- Add the onion, peppers and 3/4 teaspoon of the salt to the pan.
- Cook, stirring frequently until the vegetables begin to brown, about 5 minutes.
- Cover and cook, stirring occasionally until the vegetables are soft, about 3 minutes longer.
- Add the garlic and cook, stirring, for about 30 seconds.
- Add the tomatoes, broth, vermouth, the reserved sausage and any accumulated juices, the parsley and the remaining 1 teaspoon of salt, and bring to a simmer.
- In a large pot of boiling salted water, cook the spaghetti until just done, about 12 minutes.
- Drain and toss with the sausage and pepper mixture and the Parmesan.
- Serve with more Parmesan.
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July 4th, 2006 by alice
Tags: Hot, Soup, Sour
INGREDIENTS
- 2 (14 1/2 ounce)canschicken broth
- 1cup dicedtofu(bean curd)
- 1cup slicedscallions(2 bunches)
- 2tablespoonscornstarch
- 1tablespoongingerroot(finely chopped)
- 1 1/2ouncesdried wood ear mushrooms
- 1/4lblean pork(cut into matchstick strips)
- 1/4bamboo shoot(cut into matchstick strips)
- 1 1/2cupswater
- 2eggs, beaten
- 1/4teaspoongarlic powder
- 4tablespoonsrice vinegaror white vinegar
- 4teaspoons puresesame oil
- 1/16teaspooncayenne pepper
- 2tablespoonssoy sauce
DIRECTIONS
- In a large bowl soak the dried woodear mushrooms in hot water at least 1 hour or until soft.
- In a 2 quart saucepot over medium-high heat, cook the broth, pork, bamboo shoots, softened mushrooms,gingerroot, tofu and scallions.
- In a small cup blend the cornstarch smoothly with water.
- Gradually stir the cornstarch mixture into the broth mixture.
- Heat to boiling, stirring constantly until mixture thickens slightly.
- Remove from heat.
- Slowly pour the beaten eggs into the soup, while stirring gently in one direction.
- Stir in the remaining ingredients before serving.
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July 4th, 2006 by alice
Tags: Lamericaine, Paella
INGREDIENTS
- 1lb freshchorizo sausageor Italian sausageor freshpork sausage
- 2tablespoonsolive oil
- 1cup slicedonions
- 1cup slicedgreen bell peppers
- 1cup slicedred bell peppers
- 8chicken thighs or chicken drumsticks(I use bone-in, or more)
- 1/2cupdry white wineor vermouth
- 3cloves mincedgarlic(I tend to use more)
- 4 1/2cups good-qualitychicken broth
- 1/2teaspoonsaffron strands
- 1teaspoonpaprika
- 1/4teaspoonground coriander
- 1bay leaf
- 1/2teaspoonthyme
- 1/2teaspoonoregano
- salt and pepper
-
Finishing the Paella
- 2cups importedSpanish riceor italianrice or converted rice(Julia suggests Uncle Ben’s; I use arborio)
- 16-24raw shrimp, in the shell
- 3mediumtomatoes, peeled,seeded,juiced,and roughly chopped
- 2cups freshgreen peas or dicedfresh green beans, blanched 5 minutes
- 1cupchickpeas, fresh cooked or canned(I use black beans)
- 1/2cupblack olives, pitted
- 2lemons, quartered
- parsley sprigs
DIRECTIONS
- Prick sausage in several places with a pin and place in a paella pan or electric skillet with 1/4 inch water; cover and simmer slowly 5 minutes, then drain, discarding liquid.
- Cut sausage into 1/2-inch pieces and saute’ in pan with the oil until lightly browned; stir in onions and peppers.
- Cover and cook slowly until vegetables are tender.
- Remove with a slotted spoon, leaving fat in pan.
- Dry chicken pieces in paper towels, heat fat in pan, and brown chicken on all sides.
- Drain fat out of pan, add the sausage and vegetables, then the remaining ingredients.
- Cover and simmer slowly for 15 minutes–chicken will be one-half to two-thirds cooked, and will finish later, with the rice.
- (May be cooked in advance; bring to the boil before proceeding.) About half an hour before serving, bring chicken and sausage to the rapid boil on top of the stove.
- Sprinkle in the rice, mixing it down into the liquid with a spoon.
- Boil rapidly 5 to 6 minutes, uncovered–do not stir the rice.
- When it has swollen and begun to rise to the surface, rapidly push the shrimp, tail end down, into the rice; strew on the tomatoes, peas or beans, chickpeas, and olives.
- Again, do not stir, simply push these ingredients down into the rice with a spoon.
- Carefully correct seasoning.
- Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender–slightly al dente.
- (It is best not to cover the pan, but if you feel the rice is not cooking properly, cover for a few minutes, sprinkling on a few tbsps. or so of stock or water if rice seems dry; then uncover to finish cooking.) At the end of the cooking, the rice will have absorbed the liquid.
- Serve the paella from its cooking pan, and decorate with the lemon quarters and parsley.
- Note: When finished cooking, I will cover and let sit for 5-10 minutes before serving.
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