August 9th, 2008 by admin
Tags: Coupons
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August 9th, 2008 by alice
Tags: Grilled, Nectarine, Points, Pork, Salsa
INGREDIENTS
- 1dashcooking spray(1 spritz)
- 1cuppeach nectaror mango nectaror pineapple juice
- 3tablespoonsfresh lime juice
- 2mediumjalapeno peppers, cored, seeded and diced
- 1lb leanpork tenderloins, trimmed
- 3mediumnectarines, diced
- 3mediumscallions, finely chopped(green parts only)
- 1tablespoonfresh cilantro, minced
DIRECTIONS
- Coat grill rack with cooking spray, preheat grill.
- Stir together nectar, 1 1/2 T. of lime juice and 1/2 of jalapenos in a small bowl.
- Brush pork with nectar mixture and place on grill.
- Baste with marinade every 5 minutes during cooking.
- Remove prok from grill when a meat thermometer inserted in center reaches 160 degrees, about 20 minutes.
- Slice into 1/4″ thick slices.
- Meanwhile, in another small bowl, combine nectarines, remaining lime juice, remaining jalapenos, scallions and cilantro.
- Serve pork topped with salsa.
- Points figured for about 2 slices or pork and 1/2 Celsius of salsa per serving.
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August 9th, 2008 by alice
Tags: Cheese, Grilled, Meatballs, Salad, Scallion, Shaved
INGREDIENTS
- 2lbsground veal
- 1lbground lamb
- 3largeeggs, lightly beaten
- 2slicesbacon, minced
- 1/4cupshallots, minced
- 1/4cup finefresh breadcrumbs
- 1/4cupfresh ricotta
- 1/4cupmontasio cheese(freshly grated)or parmigiano-reggiano cheese
- kosher salt
- 3cupschicken stockor low sodium chicken broth
- 3cupswater
- 1 1/2lbs thinscallions, trimmed
- vegetable oil, for drizzling
- 1tablespoonolive oil
- 1cupparmigiano-reggiano cheese, shaved
- 1preserved lemon, halved(see Note)
DIRECTIONS
- Light a grill. In a large bowl, mix the ground veal and lamb with the eggs, bacon, shallots, fresh bread crumbs, ricotta, montasio and 2 T of salt. Shape the mixture into 40 golf ball-size meatballs.
- In a wide saucepan, bring the chicken stock and water to a boil. Add half of the meatballs and simmer over medium-low heat until just cooked through (about 10 minutes). Using a slotted spoon, transfer the cooked meatballs to a rimmed baking sheet. Repeat the process with the remaining meatballs.
- On another large rimmed baking sheet, drizzle scallions with vegetable oil and season with salt. Working in 3 batches, grill scallions over high heat for about 2 minutes, turning once, until charred on both sides; return the grilled scallions to the baking sheet. Gently toss the grilled scallions with the olive oil and Parmigiano-Reggiano shavings. Grill the preserved lemon halves over high heat, cut side down, for about 4 minutes, or until charred. Squeeze the grilled lemon halves over the scallions and toss again. Arrange the scallions on a platter.
- Lightly drizzle meatballs with vegetable oil and roll to coat. Grill the meatballs over high heat, rolling to turn them, until lightly charred all over and heated through, (about 3 minutes total). Using tongs, arrange the meatballs on top of the scallions and serve.
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August 9th, 2008 by alice
Tags: Mushroom, Quiche
INGREDIENTS
- 1 unbaked deep-dishpastry shells(9 inches and I use a store-bought one for this)
- 4cupsfresh mushrooms, sliced
- 1/2cuponions, diced
- 1/4cupsweet red peppers, diced
- 1tablespoonbutter
- 1cup shreddedcheddar cheese
- 2tablespoonsall-purpose flour
- 1 1/4cupsmilk
- 4eggs, lightly beaten
- 1-2tablespoon mincedfresh savory(or 1-2 t dried savory)
- 1teaspoonsalt
- 1/2teaspooncayenne pepper
DIRECTIONS
- Line unpricked pastry shell with a double thickness of heavy-duty foil.
- Bake at 450 degrees for 8 minutes.
- Remove foil; bake 5 minutes longer.
- Cool on wire rack.
- Reduce heat to 350 degrees.
- In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender.
- Drain and set aside.
- In a bowl, combine the cheese and flour.
- Stir in the milk, eggs, savory, salt and cayenne until blended.
- Stir in mushroom mixture.
- Pour into crust.
- Bake for 40-50 minutes or until knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning).
- Let stand for 10 minutes before cutting.
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August 9th, 2008 by alice
Tags: Dried, Pancetta, Spaghetti, Sun, Tomatoes
INGREDIENTS
- 1/4cupextra-virgin olive oil
- 1/2lb thickly slicedpancetta, cut crosswise into 1/4-inch strips
- 2smallred onions, sliced 1/4-inch thick
- 1/4cup drainedsun-dried tomatoes packed in oil, cut into strips
- 2tablespoonsgarlic, very finely chopped
- 1/4cupbasil, shredded
- salt & freshly ground black pepper
- 1lbspaghetti
- freshly gratedparmesan cheese, for serving
DIRECTIONS
- Heat 2 tablespoons of the olive oil in a large skillet.
- Add pancetta and cook over medium heat until softened but not browned, (about 3 minutes).
- Using a slotted spoon, transfer the pancetta to a plate.
- Pour off all but 2 tablespoons of fat from the skillet.
- Add the remaining 2 tablespoons of olive oil and heat until shimmering.
- Add the onions and cook over medium-high heat until just beginning to brown (about 5 minutes).
- Add the pancetta and sun-dried tomatoes and cook over medium heat for 5 minutes longer.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the basil and season with salt and pepper.
- Meanwhile, in a pot of boiling salted water, cook the spaghetti until al dente.
- Drain the spaghetti, reserving 1/2 cup of the cooking water.
- Add the spaghetti to the skillet along with 1/4 cup of the cooking water and toss over medium heat until combined.
- Transfer to a bowl and serve, passing the Parmesan at the table.
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