Adventures Recipes

Monday, July 24, 2006

Pasta With White Beans and Golden Onions

Adapted from Gourmet Magazine, August 2004

3 tablespoons olive oil
2 medium onions, halved lengthwise and cut lengthwise into thin slices (2 1/2 cups)
1 large garlic clove, finely chopped
2 large orange bell peppers, cut lengthwise into 1/8-inch-wide strips (4 cups)
2 teaspoons finely chopped fresh jalapeño chile, including seeds, or to taste
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup water
1 lb Barilla Plus Penne Pasta
1 can white beans such as Great Northern or cannellini (16- to 19-oz) drained and rinsed
2 oz finely grated Parmigiano-Reggiano (1 cup) (or another grating cheese)
1/2 cup finely chopped fresh flat-leaf parsley

1. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring occasionally, until golden, about 10 minutes. Add garlic and sauté, stirring, 1 minute, then transfer onions to a bowl.
2. Add remaining tablespoon oil to skillet and sauté bell peppers, chile, salt, and pepper, stirring occasionally, until bell peppers are tender, about 8 minutes. Add onions and water and bring to a boil, scraping up brown bits from bottom of skillet, then remove from heat.
3. While peppers are sautéing, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 3/4 cup cooking water, then drain pasta well in a colander and return to pot. Add onion mixture, reserved cooking water, beans, half of cheese, and half of parsley and toss well. Serve sprinkled with remaining cheese and parsley.

Monday, July 17, 2006

My Sister's Chicken Salad

Adapted from my sister Sandra

3 boneless skinless chicken breast halves, cooked and shredded
2 celery ribs, thinly sliced
1 small onion, chopped
4 eggs, hard-boiled, chopped
1 1/2 cups light mayonnaise
Morton Nature's Seasoning, to taste (about 1-2 teaspoons)

Mix the chicken, celery, onions, and eggs together. Add mayonnaise, using more or less to desired consistency. Stir in Nature's Seasoning. Chill before serving.

Easy Peach Cobbler

Adapted from Gourmet Magazine, August 2004

1 1/4 pounds peaches, (I used 2 pounds)
1 tablespoon fresh lemon juice
1 2/3 cups sugar, (I used 2 cups since I used extra peaches)
1 stick unsalted butter, melted
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk, (I used 2%)
Cinnamon or nutmeg for sprinkling

1. Put oven rack in middle position and preheat oven to 375ºF.
2. Cut and X in the bottom of each peach with a sharp knife and blanch peaches in two batches in boiling water for 10 seconds. Immediately transfer peaches with a slotted spoon to a bowl of ice water. Peel off skin and discard. Halve peaches, then pit and cut lengthwise into 1/4-inch slices.
3. Transfer peaches to a 3-quart saucepan and add the lemon juice and 2/3 cup (I used 1 cup here) sugar. Bring to a boil over high heat, stirring constantly. Reduce heat and simmer for 4 minutes, stirring occasionally. Remove from heat.
4. Pour melted butter into a 13- by 9-inch baking dish. Whisk together flour, baking powder, salt, and remaining cup of sugar in a large bowl. Whisk in milk until just combined. Pour batter over melted butter DO NOT STIR. Pour peaches over batter DO NOT STIR. Sprinkle with cinnamon or nutmeg if desired. Bake cobbler until bubbly and top is golden brown, 40 to 45 minutes. Cool in pan on a rack until warm. Serve with sweetened whipped cream or vanilla ice cream.

Fall off the Bone Baby Back Ribs

Adapted from Fresh Everyday by Sara Foster

2 slabs baby back ribs
1 large onion, sliced
1 bottle (12 ounce) beer
Salt and freshly ground pepper, to taste
2 cups barbecue sauce, your favorite

1. Preheat the oven to 325ºF. Remove the membrane from the back of the ribs and discard.
2. Spread the onion slices evenly over the bottom of a baking sheet with sides. Place the ribs, bone side down, over the onions. Pour the beer over the ribs, season with salt and pepper, and cover tightly with foil. Bake undisturbed for 2 hours.
3. Prepare your grill. When ready, brush both sides of the ribs with barbecue sauce and place them, meat side down, onto the grill. Grill for 10-15 minutes, or until slightly charred. Turn the ribs and baste the cooked side liberally with sauce. Close the lid and grill 10-15 minutes longer, basting often. Serve warm.

Cheesy Zucchini and Red Onion Flatbread

Adapted from Bon Appetit Magazine
August 2006

vegetable oil spray
1 tube (13 ounce) refrigerated pizza crust dough
3/4 cup garlic and herb cheese spread (such as Roundy's or Alouette), divided
3/4 cup Parmesan cheese, finely grated
3 tablespoons Italian parsley, chopped
1 small red onion
1 medium (7-to 8-inch) zucchini, sliced 1/8" thick
Olive oil

1. Preheat oven to 400ºF. Line a 1/2 sheet pan with parchment paper and spray with vegetable oil spray. Unroll dough onto parchment and gently press out to the size of the baking sheet. Spread half of herb cheese over 1 long half of the dough, leaving a 1/2-inch plain border. Sprinkle with half the Parmesan and 2 tablespoons of the parsley. Using the parchment, fold plain half of dough over the filled halve. Do not seal the edges. Spread remaining herb cheese over the top; sprinkle with remaining Parmesan.
2. Slice onion into 1/8-inch slices. Arrange one row of zucchini down both long sides of the dough. Fill the middle with the onion slices. Brush vegetables with olive oil and season to taste with salt and freshly cracked pepper. Bake bread until puffed and deep brown around the edges, approximately 24 minutes. Sprinkle with remaining parsley. Let rest for 5 minutes and cut into 6 pieces.

Wednesday, July 05, 2006

Zesty Three Bean and Roasted Corn Salad

Zesty Three Bean and Roasted Corn Salad
adapted from Cooking Light Magazine

Cooking spray
2 1/2 cups (1-inch) cut green beans (about 1 pound)
3/4 cup fresh corn kernels (about 2 medium ears)
3/4 cup diced red bell pepper
1/2 cup minced red onion
1/4 cup chopped fresh parsley
1 tablespoon minced seeded jalapeño
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 tablespoon minced garlic
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon red chile sauce (such as Cholula)
Dash of ground red pepper
1 cup diced seeded tomato (about 2 medium)
1 cup diced avocado

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green beans and corn to pan; sauté 3 minutes or until lightly browned. Transfer green bean mixture to a large bowl. Add bell pepper and next 5 ingredients (through black beans) to bowl; toss well. Combine juice, vinegar, and next 7 ingredients (through red pepper) in a small bowl; stir with a whisk. Add juice mixture to bean mixture; toss well. Cover and chill 30 minutes. Gently stir in tomato and avocado. Serve immediately.

Yield: 10 servings (serving size: about 1 cup)