Let me preface by saying - this post is not meant to offend anyone who is not Catholic. I simply thought it would be nice to share some non-meat recipes, since we [Catholics] have several weeks ahead where we abstain from eating meat on Fridays.
Okay, I'll start Tonight, I made a really yummy pasta dish...it doesn't have a name b/c I just concocted it as I was standing in front of the fridge and the stove
Step One - bring to a boil one huge pot of water (for the pasta of your choice). You should add the pasta to the water right after you add the wine to the ingredients below...this way, they will be done at the same time.
Step Two - in a large saute pan, heat 3 Tblspns EVOO and 2 large cloves of crushed garlic. Add chopped broccoli florets and saute a few minutes. Add salt and pepper. Add one pint of grape tomatoes, each halved. Saute for a few minutes and add a jar of chopped artichoke hearts (packed w/water...but drained well!) and then add about 1/4 cup of white table wine (I used a Pindar Chardonnay, b/c it was open!) Let wine reduce and add 3/4 of a can of chicken stock. You may need to add a little more salt and pepper. Bring to a boil and allow the liquid to reduce slightly. Drop in a pat of butter to help thicken.
Drain pasta well (I used a pound of Gemelli) and add to the pan with the sauce. Toss the pasta to coat and serve hot with parmesan cheese.
Aww..thanks Jenny! My secret is YEARS of watching and helping my great-grandma, grandma and Mom as they spent hours in the kitchen....my entire life is centered around the kitchen....every family gathering, etc is all about the food...hence, my big, fat BUTT!
I also have a pretty good collection of cookbooks and (no joke) I have learned alot from watching Food TV. Sarah Moulton, Rachel Ray and Emeril are great for learning some tricks and basic techniques that you build off of.
Oh darn it - I just made this really good grilled scallop salad that is perfect for Fridays. It's a Cooking Light recipe so it's healthy too Let me see if I can find it online; if not I'll post when I get home.
1/4 cup olive oil 1/4 cup butter 3 cloves garlic, crushed 3 large tomatoes, diced (I Used a can of petite diced tomatoes) 1/2 cup chopped fresh parsley 1 (6.5 ounce) can minced clams, with juice 1/2 pound linguine pasta 1/2 cup freshly grated Parmesan cheese
1 In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain. 3 Add clams to the skillet and heat through; top with cheese and serve immediately.
I just got this recipe sent to me!! sounds so yummy!!
Fish Fillets Italiano Cod and haddock fillets work well for this braised dish. An extra easy and quick way to fix a superb tasting fish dish! Serve over rice. Prep Time: approx. 10 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 25 Minutes. Makes 4 servings. -------------------------------------------------------------------------------- 2 tablespoons olive oil 1 onion, thinly sliced 2 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes 1/2 cup black olives, pitted and sliced 1 tablespoon chopped fresh parsley 1/2 cup dry white wine 1 pound cod fillets
Directions 1 In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened. 2 Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes. 3 Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.
Lisa, do you think I could use flounder for that recipe?? Patrick won't eat cod.
That recipe looks like it will work with Flouder, Salmon, Blue Fish, Shrimp, anything ... it's a basic sauce that I think will work well with almost anything.
yep..,I bet it would! I plan on using flounder also!!
Anniegrl
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Seared scallops, sweet potato, and pecan salad
FH loved this! (He's a really picky eater!)
Vinaigrette: 1 tbs. white wine vinegar 1 tbs. olive oil 1 tsp. Dijon mustard 1 tsp. maple syrup dash of salt dash of black pepper (I think I doubled this amount)
Salad: 3 cups (1/2 inch) cubed peeled sweet potato cooking spray 3/4 tsp. salt, divided 1/4 tsp. black pepper 1 lb. sea scallops 6 cups gourmet salad greens 1 cup seedless red grapes, halved 1 large red bell pepper, cut into thin strips 1/4 cup pecans, toasted
1) Prepare vinaigrette by combining all ingredients and whisking. 2) Preheat oven to 400 degrees 3) To prepare salad, arrange the sweet potatoes in a single layer on a baking sheet lightly coated with cooking spray. Lightly coat potatoes with cooking spray; sprinkle with 1/2 tsp. salt and 1/4 tsp. black pepper. Bake at 400 degrees for 25 minutes or until tender, turning once after 15 minutes. 4) Sprinkle scallops with 1/4 tsp. salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add scallops, and cook 2 minutes on each side or until done. Combine sweet potato, greens, grapes, and red bell pepper in a large bowl. Drizzle vinaigrette over potato mixture, toss gently to coat. Place salad on plates and top with scallops. Sprinkle with toasted pecans.
1 lb large shrimp ½ lb crabmeat 1 large flounder 2 cups bread crumbs ½ lb butter 1 cup onion 1 cup celery 2 eggs 1 tablespoon chopped parsley salt pepper
In 1 quart of boiling water, boil shrimp (15 mins). Remove shrimp and keep stock.
Cover broiler pan with aluminum foil. Place flounder in pan and create cavity. (I just rolled flouder filets around the stuffing)
In bowl, sprinkle stock (shrimp water) over bread crumbs until soft (not soggy).
Melt butter in pan. Add onions and celery. Cook until wilted.
Add eggs, shrimp, crab, parsley, salt and pepper to bread crumbs.
Fill flounder cavity with stuffing. And place remaining stuffing around the flounder.
Cover with foil. Bake for 40 minutes at 350°. Open foil and brown.
3 Tablespoons Olive oil 1/2 teaspoon Garlic, minced 3/4 cup Portobello mushrooms, chopped 3/4 cup Shitake mushrooms, sliced 3/4 cup Porcini mushrooms, sliced 1 Pizza crust 2 cups Mozzarella, sliced 4 Roma tomatoes, sliced 2 cups Fontina cheese, grated
Heat the oil in a heavy skillet. Add the garlic and mushrooms and cook until just soft. Set aside. Heat the oven to 425. Top the crust with the mozzarella. Top with the tomato slices. Spoon on the mushrooms. Sprinkle on the Fontina. Bake for 20-25 minutes or until the cheese begins to lightly brown.
