November 13th, 2007 by alice
Tags: Cream, Fettuccine, Prosciutto, Tomatoes
INGREDIENTS
- 1lbfettuccine
- 3tablespoonsolive oil, divided
- 6ounces thinly slicedprosciutto, cut into 1-inch wide strips
- 3garlic cloves, pressed
- 3 (14 1/2 ounce)cans petitediced tomatoes with juice, drained
- 1/2cupwhipping cream
- 1/2cup coarsely choppedfresh Italian parsley
- 1/2cup gratedparmesan cheese, plus additional
- parmesan cheese, for serving
DIRECTIONS
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
- Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes. Transfer prosciutto to paper towels.
- Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally.
- Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
- Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.
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November 13th, 2007 by alice
Tags: Chicken, Italian, Soup, Vegetable
INGREDIENTS
- 2tablespoonsolive oil
- 4boneless skinless chicken breasts, cut into bite-sized pieces(about 1 3/4 pounds)
- 1smallonion, chopped
- 1cupcarrots(about 3 small)
- 2 1/2cupszucchini, sliced(about 2 medium)
- 2 (14 1/2 ounce)cansdiced tomatoes with basil oregano and garlic
- 2 (14 1/2 ounce)canschicken broth
- parmesan cheese, grated (optional)
DIRECTIONS
- In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently.
- Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth.
- Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.
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November 13th, 2007 by alice
Tags: Bread, Cheese, Peppercorn, Pepperoni
INGREDIENTS
- 1cupwarm water
- 1tablespoonolive oil
- 3 1/2cupsbread flour
- 1/2teaspoonsalt
- 1teaspoonfast rising yeast
- 1teaspoonsugar
- 1/2cupcheddar cheese, shredded
- 1teaspoonmixed peppercorns, fresh cracked
- 2ouncespepperoni, sliced and diced
-
Glaze
- 1/2tablespoonmilk
- 1/4cupcheddar cheese, shredded
DIRECTIONS
- Place all the bread ingredients except cheese, peppercorns, and pepperoni in the bread machine pan in the order suggested by the manufacturer.
- Select dough cycle and start machine.
- At end of cycle take dough out and punch dough down and flatten; place the peppercons, cheese and pepperoni kneading into the dough. Shape into a round loaf.
- Score top. Place loaves on greased cookie sheet. Cover; let rise until double, about 40 hour.
- Preheat oven to 400 degrees F.
- Brush each loaf with milk. Sprinkle cheese. Bake until loaves have a hollow sound when tapped, about 30 minutes; cool on wire racks.
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November 13th, 2007 by alice
Tags: Berry, Breakfast, Twist
INGREDIENTS
- 150gmixed berries(5oz)
- 200mlvanilla yogurt(7oz)
- 100gchocolate cookies(3.5 oz)
DIRECTIONS
- Mash/puree the berries with a fork, hand blender or food processor.Taste and add a little sugar if necessary.
- Crumble the cookies.
- Get 2 or 3 glasses or dessert bowls. In the bottom of each add a spoon of yoghurt.
- Next add some of the crumbled cookies, to form a layer.
- Spoon some of the berry mixture over the cookies (making sure the layer isn’t too thick, as the berries can taste a bit intense).
- Add another layer of yoghurt, then cookies and so on, until you fill the glasses.
- Cover and refrigerate over-night.
- You can probably eat these as soon as you’re done, but if you’re using oatmeal it may be a bit chewy.
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November 13th, 2007 by alice
Tags: Chicken, Cumin, Dressing, Garlic, Lemon, Pitas
INGREDIENTS
- 3cupscooked boneless skinless chicken breasts, shredded(from a rotisserie chicken)
- 1cupcucumbers, cubed seeded peeled
- 1/3cupfresh lemon juice(about 2 lemons)
- 3/4teaspoonsalt
- 2tablespoonsextra virgin olive oil
- 2teaspoonscumin seeds
- 4garlic cloves, minced
- 6 (6 inch)pita bread
DIRECTIONS
- Combine first 4 ingredients in a large bowl, tossing to coat.
- Heat olive oil in a small skillet over medium heat.
- Add cumin and garlic; cook 1 minute or until toasted, stirring frequently.
- Pour cumin mixture over chicken mixture; toss well to combine.
- Stuff each pita with about 2/3 cup chicken salad and serve.I often use half of a larger pita.
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