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Since: Jan 09

Chicago Heights, IL

#1 Nov 11, 2009
Andie, please start us out with your "to die for" cheese ravioli & braised spinach recipe...

Since: Mar 09

Santa Barbara, CA

#2 Nov 11, 2009
TR did you announce this thread on others..I just happened to see it while browsing..great idea. I know we mentioned doing this on the regs..but should it be announced on IQ and kittens too?

Since: Jan 09

Chicago Heights, IL

#3 Nov 11, 2009
Union Maid CA wrote:
TR did you announce this thread on others..I just happened to see it while browsing..great idea. I know we mentioned doing this on the regs..but should it be announced on IQ and kittens too?
Your wish is my command!

“Joy is the shadow cast by pain”

Since: Dec 08

Twin Cities, MN

#4 Nov 11, 2009
This is awesome. I have a few favorites to share at some point (like, when I'm home with my recipe box!).

One of my favorite wedding gifts was a Longeberger (sp?) basket recipe card holder with a lid that holds the card for you. I love it.

“Merry Holidays!”

Since: Mar 08

Location hidden

#5 Nov 11, 2009
Okay -- making my mark.

Since: Sep 07

Chicago

#6 Nov 11, 2009
I'ma kick this off with a great winter recipe that is also awesome because it's easy as hell and it's a great make-ahead for a dinner party, you make most of it the day before, let it sit overnight, stick it in the oven to warm an hour before you want to eat, alls you gotta make then is the noodles.

Pasta Puttanesca

(Note: I am not a measurer, all amounts are approx.)

Flour seasoned with salt, pepper, dried oregano
4-5 boneless skinless chicken breastesses
Olive oil
1 bottle dry white wine
1-2 t. red pepper flakes
1/2-1 can black olives, sliced
2-4 cloves garlic, crushed
2-3 anchovies, take two forks and work them to mush
2-3 jars QUALITY puttanesca sauce (I usually make my own puttanesca sauce but sometimes use jarred to keep it simple, but you gots to use the good stuff, i.e. Paesena, Scarpetta, something around $6-8/jar)

Take like a 6 qt. Le Creuset, heat it a little over medium, let it get all the way heated. Turn the oven on to 275. While you are waiting for that, open the wine and pour a glass. Sip at regular intervals for the duration of your preparation. Then cut the chicken breastesses into 3-4 pieces each. Make the seasoned flour in a big baggie. Toss the chicken in. Coat it. Add 3-5 T. of olive oil to the pot. Once that is good and hot, add the chicken. Brown/tan the chicken all over. It does not need to cook through, it will finish in the oven. Do it in 2-3 batches, adding a little oil as necessary. Once all the chicken is browned and set aside, throw in the garlic for 30-60 sec. just to get it going. Then pour 1-1/2 c. of the wine into the pan to deglaze the bottom, let it reduce by about 1/3. Add the sauce. Add the olives. Add the red pepper flakes. Add the anchovies. Add the chicken, making sure it's all submerged. Put the lid on the pot, put it in the oven 90 min. Take it out, let cool for a bit, then put in fridge.

When you're going to serve, put in 250 degree oven about an hour before you want to eat. Serve over herbed capellini:

Capellini (basically a very thin spaghetti noodle)
Butter
Parm cheese, finaly grated
Chives
Parsley (NOT flat leaf) minced

Cook capellini, drain, toss 4-6 pats of butter to coat, toss with a handful of the parm, the chives and parsley.

I swear on the spirit of Frank Sinatra, you will not go wrong with this.

Since: Sep 07

Chicago

#8 Nov 11, 2009
Parm Chicken Salad

3 small/2 big boneless chicken breasts

2 jalapeno, finely chopped
1/2 red onion, finely chopped
1 red pepper, finely chopped
1/3-1/2 c. rough chopped cilantro

dash tobasco
rounded tablespoon mayo
rounded tablespoon dijon mustard
juice of 2 limes
salt, pepper

1/2 c. good virgin olive oil

a little olive oil, salt, pepper on the chicken breasts in a 350 oven for 30 min.

combine the next four ingredients in one bowl.

combine the next six in another and mix. then whisk those ingredients while drizzling in the olive oil. adjust to taste.

once the chicken breasts have cooled, shred with a fork. let cool totally. add chicken to the veggies, toss, then add the dressing to coat. good on a bed of greens or maybe on a baguette?

“Merry Holidays!”

Since: Mar 08

Location hidden

#9 Nov 11, 2009
Ndugu wrote:
I'ma kick this off with a great winter recipe that is also awesome because it's easy as hell and it's a great make-ahead for a dinner party, you make most of it the day before, let it sit overnight, stick it in the oven to warm an hour before you want to eat, alls you gotta make then is the noodles.
Pasta Puttanesca
(Note: I am not a measurer, all amounts are approx.)
Flour seasoned with salt, pepper, dried oregano
4-5 boneless skinless chicken breastesses
Olive oil
1 bottle dry white wine
1-2 t. red pepper flakes
1/2-1 can black olives, sliced
2-4 cloves garlic, crushed
2-3 anchovies, take two forks and work them to mush
2-3 jars QUALITY puttanesca sauce (I usually make my own puttanesca sauce but sometimes use jarred to keep it simple, but you gots to use the good stuff, i.e. Paesena, Scarpetta, something around $6-8/jar)
Take like a 6 qt. Le Creuset, heat it a little over medium, let it get all the way heated. Turn the oven on to 275. While you are waiting for that, open the wine and pour a glass. Sip at regular intervals for the duration of your preparation. Then cut the chicken breastesses into 3-4 pieces each. Make the seasoned flour in a big baggie. Toss the chicken in. Coat it. Add 3-5 T. of olive oil to the pot. Once that is good and hot, add the chicken. Brown/tan the chicken all over. It does not need to cook through, it will finish in the oven. Do it in 2-3 batches, adding a little oil as necessary. Once all the chicken is browned and set aside, throw in the garlic for 30-60 sec. just to get it going. Then pour 1-1/2 c. of the wine into the pan to deglaze the bottom, let it reduce by about 1/3. Add the sauce. Add the olives. Add the red pepper flakes. Add the anchovies. Add the chicken, making sure it's all submerged. Put the lid on the pot, put it in the oven 90 min. Take it out, let cool for a bit, then put in fridge.
When you're going to serve, put in 250 degree oven about an hour before you want to eat. Serve over herbed capellini:
Capellini (basically a very thin spaghetti noodle)
Butter
Parm cheese, finaly grated
Chives
Parsley (NOT flat leaf) minced
Cook capellini, drain, toss 4-6 pats of butter to coat, toss with a handful of the parm, the chives and parsley.
I swear on the spirit of Frank Sinatra, you will not go wrong with this.
I take it you're Italian. Recipe sounds good. Now what's your recipe for puttanesca sauce because I don't even know what that is.

Since: Sep 07

Chicago

#10 Nov 11, 2009
Chorizo black bean soup

Ingredients

4-8 oz. Spanish chorizo (1/2-1 log)(I use the whole log, there ain't no such thing as too much chorizo)
1-2 medium onions, chopped
1-3 cloves garlic, finely chopped
1 poblano pepper, chopped
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2 to 3 cups chicken broth
3 15 oz. cans black beans, rinsed and drained

Get the chorizo going in a pan, keep breaking it up. At soon as it begins to release some grease, add the onion, garlic, poblano pepper, pepper flakes, cumin and salt in oil in a big saucepan/pot, stirring, until vegetables are softened, about 10 minutes. Add broth and 2 cans of the beans and simmer, partially covered, 15 minutes. Lightly mash the 3rd can of beans, add those, simmer another 10-15 min., from this point you can A) Leave as is. B) Mash the whole thing a little more to thicken a little more. C) Add a little more broth to thin it out. It's really up to you. The world is your oyster. Do as you wish.

Garnish with a little sour cream, maybe some cilantro, possibly some avocado, potentially some queso frecso. Crack uno cerveza and commence to chow time.

Since: Sep 07

Chicago

#11 Nov 11, 2009
Turkey Chili

1.5 lbs. ground turkey (I use 99%)
1-2 chopped yellow onions
3-4 minced cloves garlic
1 minced poblano pepper
1 small can chopped green chilies
1-2 minced chipotle in adobo
Chili powder (preferably something better than basic)
1 large can diced tomatoes
1-2 cans kidney or black beans
1 can Mexican beer
2-3 cans chicken broth

Start browning the turkey, when 3/4 done add the onions, garlic and pepper. Once those start to soften, add the chili powder, let that go 1-2 min., add beer, 2-3 min., then add the chipotle, chilies, tomatoes and broth, 20 min., beans, 5-10 min., salt to taste, done.

Since: Sep 07

Chicago

#12 Nov 11, 2009
Asparagus spears

Bunch of asparagus spears, cut off thick ends and shave a little. Toss with kosher salt and ground black pepper, olive oil, lemon juice, grill. Wrap in half piece of prosciutto, drizzle vinagrette of extra virgin, fresh lemon juice, chopped capers, salt, pepper over wrapped asparagus, top with shaved parm.

Since: Sep 07

Chicago

#13 Nov 11, 2009
Terri at home wrote:
<quoted text>
I take it you're Italian. Recipe sounds good. Now what's your recipe for puttanesca sauce because I don't even know what that is.
I don't have an Italian bone in my body (but if you're Italian I'll put a bone in your body - I'm sorry, that's inappropriate), I eat and cook damn near anything. My puttanesca sauce is basically:

Heat a good pour (1/4-1/3 c.?) of extra virgin in a pot, once warm, toss in 5-6 chopped up anchovy fillets, 3-4 whole cloves garlic, 2 t. red pepper flakes. Cook for 5-7 min. until the garlic is browned. Add a couple T. of tomato paste, cook another minute or two, add a big can and a little can of peeled stewed tomatoes (not the juice), crushing them by hand as you add them. Really take out all your aggression. Add just a little sugar, a couple stems of basil, a can of black olives chopped, 2-3 T. chopped capers, a little salt and pepper. Stir. Keep this at a good simmer for 30-45 minutes until it thickens a bit. Fish the garlic bulbs and basil stems out.
Tinybubbles

Chicago, IL

#14 Nov 11, 2009
rf3rff
Cheese n mac

Mountain Home, AR

#15 Nov 11, 2009

Since: Mar 09

Oakland, CA

#16 Nov 11, 2009
TamoraRose wrote:
<quoted text>
Your wish is my command!
You are so accommodating...I just didn't want your work to go unannounced and I was leaving SB at the time...I am home. It is so quiet too bad I am tired and don't feel like cooking creatively...

So should we just say - hey I have a recipe top share and post it??? I will have to find my latke recipe...Hannukah will be here before ya know it...I am known for making great latkes in my family.

“Merry Holidays!”

Since: Mar 08

Location hidden

#17 Nov 11, 2009
Ndugu wrote:
<quoted text>
I don't have an Italian bone in my body (but if you're Italian I'll put a bone in your body - I'm sorry, that's inappropriate), I eat and cook damn near anything. My puttanesca sauce is basically:
Heat a good pour (1/4-1/3 c.?) of extra virgin in a pot, once warm, toss in 5-6 chopped up anchovy fillets, 3-4 whole cloves garlic, 2 t. red pepper flakes. Cook for 5-7 min. until the garlic is browned. Add a couple T. of tomato paste, cook another minute or two, add a big can and a little can of peeled stewed tomatoes (not the juice), crushing them by hand as you add them. Really take out all your aggression. Add just a little sugar, a couple stems of basil, a can of black olives chopped, 2-3 T. chopped capers, a little salt and pepper. Stir. Keep this at a good simmer for 30-45 minutes until it thickens a bit. Fish the garlic bulbs and basil stems out.
Thanks. No, I'm not Italian but you speak about food like my Italian friends.

Thanks for the recipe. I think I'll make this during the weekend. Is sounds delicious.

So does everyone else's. It's going to be hard to lose weight with this thread.

Since: Jan 09

Chicago Heights, IL

#18 Nov 11, 2009
Union Maid CA wrote:
I will have to find my latke recipe...Hannukah will be here before ya know it...I am known for making great latkes in my family.
Yes, you HAVE to post that. My kids will thank you! I haven't found the perfect recipe yet, so I always just wing it.

I'm a huge fan of winter cooking: slow stews and soups, roasted veggies, a little extra oil or butter in everything.

“Merry Holidays!”

Since: Mar 08

Location hidden

#19 Nov 11, 2009
TamoraRose wrote:
<quoted text>
Yes, you HAVE to post that. My kids will thank you! I haven't found the perfect recipe yet, so I always just wing it.
I'm a huge fan of winter cooking: slow stews and soups, roasted veggies, a little extra oil or butter in everything.
And don't forget the bread to sop it all up.

Since: Mar 09

Oakland, CA

#20 Nov 11, 2009
Potato Latkes

2 large potatoes grated
1 medium onion grated
2 eggs beaten
1 tsp salt
1 rounded/heaping tablespoon of flour or matzo meal
a pinch of baking powder

a dash or so of lemon juice
cooking oil

After grating the potatoes, drain them well and add the lemon juice to slow down the "graying" process.

Mix in the grated onion, stir in eggs, salt, flour and baking powder.

heat oil in heavy skillet- drop in big spoonfuls of mixture-(some people like them thin and some thick- experiment with a few of each to find what you like) fry til brown and flip until the other side is also brown and latke is cooked through..I like the edges to be crisp.

remember these are fried in oil to remember the miracle that happened at the temple when the oil for the lamp lasted for 8 days and 8 nights...we have lots of oil now (cooking- not crude)..don't skimp- you will use lots of paper towels to soak up the excess oil after they are done cooking!

After they have been on the paper towel a minute, If you like (and can have unlimited salt) add more to taste. You really do have to put the salt in the recipe for them to taste good but extra salt is up to you.

Serve hot with sour cream or apple sauce. I have made them ahead and heated them up in the oven but they are not nearly as good as fresh from the skillet.

Note #1:
If the mixture turns gray- it doesn't affect the taste and won't be noticed when they are cooked. It just looks unappetizing prior to cooking.

Note #2:
to speed up process....I have been known to put everything in the food processor- start with chunks of potatoes- grate roughly and drain well..add lemon juice and then add chunks of onion and grate again, add everything else all at once and blend.

next I will teach you the dreidel song..to sing when you are eating...

Since: Mar 09

Oakland, CA

#21 Nov 11, 2009
Oh it makes about 10-12 latkes- depending on the size you choose.

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