Fettuccine with edamame, chicken and mozzarella
Preparation time: 20 minutes
Cooking time: 12 minutes
Servings: 4
Ingredients:
1 1/2 cups shelled edamame
8 ounces fettuccine
2 Tbsps. olive oil
1/2 red bell pepper, diced
1 can (14 1/2 ounces) chicken broth
2 chicken breast halves, cooked, shredded
1/2 tsp. salt
Freshly ground pepper
1/2 cup freshly grated Parmesan
8 small mozzarella balls, quartered
1/4 cup pitted green olives, cut in slivers
1/2 cup shredded fresh basil leaves
1. Heat a stockpot of salted water to a boil; add edamame. Cook until just done, about 3 minutes; transfer with a slotted spoon to a colander, leaving water in stockpot. Rinse edamame with cold water; set aside. Heat water in stockpot back to a boil. Add pasta; cook according to package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat; add bell pepper. Cook, stirring, until softened, about 3 minutes; add broth. Heat to a simmer; add shredded chicken, turning to coat with broth. Season with salt and pepper to taste; set aside.
3. Drain pasta; add to the skillet and toss. Gently stir in Parmesan until it melts and coats pasta. Stir in reserved edamame, mozzarella and green olives. Divide among 4 serving bowls immediately or the mozzarella will become a melted mass; top with basil.
Nutrition information per serving:
585 calories; 26 percent of calories from fat; 17 grams fat; 4 grams saturated fat; 55 mg. cholesterol; 53 grams carbohydrates; 54 grams protein; 1,281 mg. sodium; 8 grams fiber.
Servings: 4
Ingredients:
1 1/2 cups shelled edamame
8 ounces fettuccine
2 Tbsps. olive oil
1/2 red bell pepper, diced
1 can (14 1/2 ounces) chicken broth
2 chicken breast halves, cooked, shredded
1/2 tsp. salt
Freshly ground pepper
1/2 cup freshly grated Parmesan
8 small mozzarella balls, quartered
1/4 cup pitted green olives, cut in slivers
1/2 cup shredded fresh basil leaves
1. Heat a stockpot of salted water to a boil; add edamame. Cook until just done, about 3 minutes; transfer with a slotted spoon to a colander, leaving water in stockpot. Rinse edamame with cold water; set aside. Heat water in stockpot back to a boil. Add pasta; cook according to package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat; add bell pepper. Cook, stirring, until softened, about 3 minutes; add broth. Heat to a simmer; add shredded chicken, turning to coat with broth. Season with salt and pepper to taste; set aside.
3. Drain pasta; add to the skillet and toss. Gently stir in Parmesan until it melts and coats pasta. Stir in reserved edamame, mozzarella and green olives. Divide among 4 serving bowls immediately or the mozzarella will become a melted mass; top with basil.
Nutrition information per serving:
585 calories; 26 percent of calories from fat; 17 grams fat; 4 grams saturated fat; 55 mg. cholesterol; 53 grams carbohydrates; 54 grams protein; 1,281 mg. sodium; 8 grams fiber.
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Chicken Marbella
Preparation time: 20 minutes
Marinating time: 12 or more hours
Cooking time: 1 hour
Servings: 16
Note: "This was the first main-course dish to be offered at The Silver Palate shop, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years," wrote Julee Rosso and Sheila Lukins in "The Silver Palate Cookbook, 25th Anniversary Edition." "The overnight marination is essential to the moistness of the finished product: The chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare." In the Tribune test kitchen, we marinated the chicken in a large, plastic food storage bag. We also skimmed off the fat before serving the sauce over the chicken.
Ingredients:
1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled, finely pureed
1/4 cup dried oregano
1/2 tsp. salt
Pepper
4 chickens, 2 1/2 pounds each, quartered
1 cup brown sugar
1 cup dry white wine
1/4 cup flat-leaf parsley or fresh cilantro, finely chopped
1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
2. Heat oven to 350 degrees. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over chicken evenly. Sprinkle the chicken with brown sugar and pour white wine over chicken.
3. Bake, basting frequently with pan juices, until thigh pieces yield clear yellow juice when pricked with a fork, 50 minutes-1 hour. With a slotted spoon, transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices; sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauce boat.
Nutrition information per serving:
478 calories; 51 percent of calories from fat; 27 grams fat; 6 grams saturated fat; 112 mg. cholesterol; 22 grams carbohydrates; 36 grams protein; 406 mg. sodium; 1 gram fiber.
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from newsday
Grilled herbed potatoes
Ingredients:
4 pounds small new potatoes
1 Tbsp. salt
2 tsps. freshly ground black pepper
1/2 cup fresh herbs, such as thyme and rosemary
1/4 cup olive oil, or as needed
1. Ready the grill for cooking at a fairly slow, even heat. (If the heat is too high, potatoes will cook on the outside but be raw inside.) Wash potatoes and cut into halves or, if they are large, quarters. Toss with salt, pepper, herbs and olive oil.
2. Transfer potatoes to a grill basket and place over heat. Grill for 20 to 25 minutes, shaking the basket or turning potatoes with a spatula, until they are browned and can be easily pierced with a fork. Makes 8 servings.
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from the los angeles times
Nectarine-berry pie with black pepper crust
Total time: About 2 hours
Servings: 8
Note: You can substitute Demerara with any large-crystal sugar, such as Sugar in the Raw.
Ingredients:
2 cups flour
1 tsp. salt, divided
1 tsp. freshly ground black pepper
2/3 cup cold butter, cut into 1/2 -inch pieces, plus 1 Tbsp. butter, cut into 1/4 -inch pieces, divided
4 Tbsps. ice water
10 nectarines (about 3 pounds), peeled and cut into 1/2 -inch slices
2 cups blackberries
1 tsp. lemon juice
1/2 cup sugar
3 Tbsps. cornstarch
1/4 cup corn syrup
1 egg, beaten
1 Tbsp. Demerara sugar
1. Combine the flour, three-fourths teaspoon salt and black pepper. Add the two-thirds cup of butter pieces and toss to coat. Use a pastry blender or your hands to work the butter into the dry ingredients until small pieces of butter remain and the flour-butter mixture resembles coarse-ground meal with no large pieces of butter visible.
2. Sprinkle the ice water over the flour mixture and stir with a fork until the dough holds together and forms a ball. On a lightly floured surface, cut the dough in half and shape into two equal disks. Wrap the dough in plastic wrap and refrigerate until firm, about 1 hour.
3. In a large bowl, toss together the nectarines, blackberries and lemon juice. You should have about 4 cups of fruit. Let stand while rolling out the dough.
4. Heat the oven to 400 degrees. Remove the dough from the refrigerator and allow it to stand 10 to 15 minutes. Roll out half of the dough on a lightly floured surface into a 12-inch circle about one-eighth-inch thick. Roll the dough around the rolling pin. Carefully lift the dough onto a 9-inch pie plate and gently press it into the bottom and up the sides, leaving excess dough hanging over the edge.
5. Roll out the second round of dough into a rectangle about 13 by 10 inches and one-fourth-inch thick. Cut the dough lengthwise into eight strips about 1-inch-wide.
6. In a bowl, combine the sugar, cornstarch and remaining one-fourth teaspoon salt. Pour the mixture over the fruit, stirring to coat. Then stir in the corn syrup. Fill the pie shell with the fruit and juices. Sprinkle over the remaining 1 tablespoon cut-up butter.
7. Lay half the strips of dough over the top of the pie. Lay the remaining strips of dough diagonally over the top of the first strips. Or weave the strips by laying 4 strips over the top of the pie. Fold the first and third strips back (about three-fourths of the way across the pie), then place a strip across the second and fourth strips. Unfold the first and third strips over the perpendicular strip. Fold the second and fourth strips back; add another strip across the first and third strips. Now unfold the second and fourth strips. Repeat with 2 more strips of dough, working your way across the pie.
8. Pinch the edges of the dough together and fold the edges under to fit the pie dish. Pressing the rim of the dough between two fingers, flute the edges. Brush the crust with the beaten egg and sprinkle with Demerara sugar. Place the pie on a baking sheet and bake for about 50 to 55 minutes until the pie is well-browned and bubbly. Let the pie cool to warm before serving.
Nutrition information per serving:
444 calories; 7 grams protein; 70 grams carbohydrates; 6 grams fiber; 17 grams fat; 19 grams saturated fat; 67 mg. cholesterol; 315 mg. sodium.
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Apricot-cherry pie
Total time: About 2 hours
Servings: 8
Note: From test kitchen director Donna Deane. The recipe for the crust is from "Local Flavors" by Deborah Madison. You can substitute any large-crystal sugar, such as Sugar in the Raw, for Demerara.
Ingredients:
2 1/4 cups flour
1/2 tsp. salt
3/4 cup plus 2 Tbsps. cold butter
1/2 tsp. white vinegar
1 egg yolk
Scant 1/2 cup ice water
1 1/2 pounds firm ripe apricots, pitted and quartered, about 4 cups
1 1/2 pound cherries, pitted
1/2 large vanilla bean
3/4 cup sugar
3 Tbsps. cornstarch
1 1/2 tsp. lemon juice
1 Tbsp. butter, cut into small pieces
1 egg, beaten
1 Tbsp. Demerara sugar
1. Place the flour in a food processor with the salt and pulse to mix. Cut the three-fourths cup plus 2 tablespoons butter into 1-inch chunks and add them to the flour. Pulse four to six times to break up the chunks of butter. Combine the vinegar and egg yolk in a measuring cup and add enough ice water to bring the volume up to one-half cup. While pulsing, add the liquid in a steady stream until the flour looks crumbly and damp. You may not use all of the liquid (we used one-fourth cup). Between 25 and 30 pulses should be enough. Don't let the dough form a ball. The crumbs should adhere when you gather them in your hand. If not, add a few more drops of ice water. Divide the dough into two parts. Wrap in plastic wrap and refrigerate 30 minutes to 1 hour.
2. Alternatively, the dough can be made by hand. Combine the flour with the salt in a large bowl. Cut the butter into 1-inch chunks and add them to the flour, using a fork, a pastry blender or your hands to break up the butter into the flour so the mixture resembles coarse meal. Combine the vinegar and egg yolk in a measuring cup and add enough ice water to bring the volume to one-half cup. Drizzle the liquid, a few tablespoons at a time, over the mixture and stir with a fork until the flour looks crumbly and damp. Again, you may not use all of the liquid. Combine the dough with your hands to form a single ball. Divide the dough in half and cover each half in plastic wrap. Refrigerate 30 minutes to 1 hour.
3. Heat the oven to 400 degrees. In a large bowl, lightly toss together the apricots and cherries. Use the tip of a knife to scrape the seeds from the vanilla bean onto the fruit and toss to coat. In a small bowl, mix the sugar and cornstarch and pour over the fruit. Toss to coat evenly. Stir in the lemon juice. Let stand while rolling out the dough.
4. Roll out half of the dough on a lightly floured surface into a 14-inch circle about one-eighth-inch thick. Roll the dough loosely around the rolling pin and carefully lift the dough onto a 9-inch deep-dish pie plate. Gently press the dough onto the bottom and sides of the pie plate, leaving the excess hanging over the edge.
5. Roll out the second round of dough into a 12-inch circle about one-eighth-inch thick. Use a 1 3/4 -inch round cutter to cut a circle out of the center of the dough. Using the same cutter, cut five other circles out of the dough around the large circle.
6. Fill the pie shell with the fruit and juices. Sprinkle over the remaining butter. Fold the second round of dough (with cut-outs) into quarters. Place the folded dough on top of the pie so that it is centered when you unfold it to cover the pie.
7. Pinch the edges of the dough together and fold the edges under to fit the pie plate. Pressing the rim of the dough between two fingers, flute the edges. Brush the crust with beaten egg and sprinkle with Demerara. Put the pie on a baking sheet and bake for about 1 hour until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, loosely tent the top of the pie with foil. Let cool on a wire rack.
Nutrition information per serving:
509 calories; 7 grams protein; 71 grams carbohydrates; 4 grams fiber; 23 grams fat; 14 grams saturated fat; 108 mg. cholesterol; 160 mg. sodium.