Posts filed under 'Dinners'
Recipe of the Week – Pasta with Asparagus Pesto
(From the Vegetarian Entree category at www.emealsforyou.com)
Pasta with Asparagus Pesto
Well, the eat-a-thon is over. We survived with just a minimum of weight gain. The extended weekend with my mother-in-law and brother-in-law was great and of course we overate. Just when you thought it was safe to come out of the kitchen, BOOM, Easter brunch, party of 13 your table is ready.
My wife has been eyeing up recipes that include asparagus and especially pesto so it was no surprise when she suggested we come up with an asparagus pesto of our own. NO problem as we have basil pesto, sun-dried tomato pesto and even spinach pesto on our website, www.emealsforyou.com. Problem, no pine nuts. I did have a cup of hazelnuts, which I toasted and then put into the food processor. We decided to go one more step and serve this pesto over a wheat pasta, we are trying to eat more multi-grain foods, and the results were really good. A note here: for those of us who tried whole wheat pasta in the past and found it very similar to cardboard, try the new stuff, you really can’t taste the difference from the usual pasta.
Pasta with Asparagus Pesto
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Vegetarian Entrée |
| Meal: | N/A |
| 1 | lb | pasta, cooked |
| 1 | lb | asparagus, grilled |
| 4 | cloves | garlic, chopped |
| 1 | cup | hazelnuts, toasted |
| 1 | cup | cheese, Romano |
| 1 | cup | oil, olive |
| 1 | Tb | pepper, fresh cracked |
Cut the top 2 inches off the grilled asparagus, cut in half and reserve. Chop remaining asparagus into pieces and place in a food processor. Add the garlic and nuts and process until rough chop. Add all but 2 Tb of the Romano cheese and the oil and process to a rice-like consistency. Place in a large bowl, add hot pasta and the reserved asparagus tips. Toss, add a little of the pasta water if too thick. Sprinkle with reserved Romano and fresh black pepper. Serve
Add comment April 6, 2010
Recipe of the Week – Beef Stroganoff
(From the Beef category at www.emealsforyou.com)
Beef Stroganoff
I am preparing for a visit this week; my mother-in-law is coming for a quick visit. We are just finishing all the painting and stuff on our new place so the timing is good. As is usual I try to get as much of the cooking, mainly the desserts, prepared in advance. Carrot cake is on the menu and I needed a few things from the grocery so off to the store I went, with a stop to pick up more paint. I know I pontificate on planning meals but occasionally I will find a bargain at the market and slip that into my meal prep for that day. I was looking for some ribs that I could put in the oven and let them cook for the hours of painting I had left but for some reason there must have been “a run” on ribs and not a rib was to be found in the cooler. I did find some beef cubes on sale and decided to make some stroganoff.
This worked out just fine as the longer you cook stew, and stroganoff is basically a beef stew with sour cream added, the better it gets. I decided to make some homemade noodles to go with the stew, added a salad and there you have it a wonderful mid-week meal with the minimum effort.
Beef Stroganoff
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Beef Entrée |
| Meal: | N/A |
| 2 | Tb | oil, olive |
| 3.5 | lb | beef, cubes |
| 8 | oz | mushrooms, quartered |
| 4 | cloves | garlic, chopped |
| 1 | 10.5 oz can | beef consommé |
| 1 | 15 oz can | chicken broth |
| 3 | medium | bay leaves, whole dried |
| 8 | oz | sour cream |
| 2 | Tb | cornstarch |
| 0.25 | cup | water |
| 1 | pinch | salt and pepper to taste |
Heat oil in a large pot, add beef in batches and brown on all sides. Remove beef, add mushrooms and garlic and sauté for 3 minutes, add beef back to the pot. Add the consommé, the broth and the bay leaves. Simmer for 30 minutes, until beef is fork tender. Mix cornstarch, sour cream and water together and add to the pot. Return the pot to a boil for 3 minutes, until thickened, reduce heat. Adjust salt and pepper to taste. Serve over hot, buttered noodles.
Add comment March 23, 2010
Recipe of the Week – Clams, Shrimp and Mussels
(From the Appetizer category at www.emealsforyou.com)
Clams. Mussels and Shrimp
Come over and bring an appetizer. To some that sends terror, some it means a stop at the local market for one of those “shrimp rings” but to me it opens the door to bring a great dish. I like this dish because it sends wonderful garlicy smells throughout the kitchen. It is perfect because most people will find something they like in the dish. Whether you like shrimp, or mussels or clams they are all in there soaking up all the garlic and white wine.
I serve this in a large bowl surrounded by crunchy bread to sop up the juices. This is a great appetizer or serve it over pasta and call it a meal.
Pour the wine, please.
Greek Mussels, Shrimp and Clams
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Appetizer |
| Meal: | Small Plates Please (Picnic Meal Plans) |
| 2 | Tb | oil, olive |
| 0.5 | cup | carrots, diced |
| 0.5 | cup | onions, diced |
| 0.5 | cup | celery ribs |
| 1 | Tb | thyme, fresh |
| 6 | cloves | garlic, chopped |
| 1 | 15 oz can | tomatoes, diced |
| 12 | oz | wine, dry white |
| 2 | lb | mussels |
| 1 | lb | shrimp, deveined, shelled |
| 12 | medium | clams |
| 2 | Tb | cilantro, chopped |
| 1 | Tb | lemon zest, finely chopped |
| 0.5 | medium | lemon, juice of |
| 1 | pinch | salt and pepper to taste |
Clean and rinse mussels and clams. Add oil to hot pan, sauté carrots, onions and celery (diced) until soft, add thyme, garlic, sauté for 3 minutes. Add tomatoes, wine, clams, shrimp and mussels, cover pan, cook until mussels and clams open, discard unopened mussels and clams. Place on serving platter, sprinkle with zest, lemon juice and cilantro.
Add comment March 10, 2010
Recipe of the Week – Calzone
(From the Easy Recipes I Can Cook Collection at www.emealsforyou.com)
Calzone
I like the crust on pizza so it is a natural transition to calzone. These are, excuse me Tony at Aponte’s Pizza, folded pizzas. Just like pizza they are very good with any ingredients you wish to put inside. On this recipe I call for cheese and roasted red peppers. I used the ones in a jar from the grocery, but you can put cooked sausage, pepperoni, mushrooms, onions whatever you would put on top of a pizza tucked inside. Use pizza sauce or any good store-bought tomato sauce that you like.
Served golden brown and steamy, right from the oven, they will give you an alternative to the pizza you usually serve. Your family will love them and you will appreciate the ease of preparation and clean up.
Calzone
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Easy Recipes I Can Cook |
| Meal: | N/A |
| 1 | recipe | pizza dough |
| 2 | cup | cheese, low-fat mozzarella |
| 4 | oz | peppers, red roasted |
| 4 | Tb | cheese, Romano, grated |
| 1.5 | cup | tomato sauce |
Preheat oven to 400 degrees. Cut dough into four pieces, form into rounds. Roll dough into four small pizza sized disks. Divide cheese and red peppers evenly and place on half of each disk. Fold pizza dough over to form a half moon. Seal edges of dough together, cut an X into top and place in very hot oven until brown. Plate and spoon tomato sauce on top.
Add comment February 23, 2010
Super Bowl Food – Vickie’s Shredded Beef
(From the Easy Recipes I Can Cook Collection at www.emealsforyou.com)
It’s Super Bowl time again and you are thinking about what you will serve for munching during the game. Tired of the usual, chili and wings, chips and dips? Here is a very easy recipe, easy to make and easy on the budget. Make this beef a day or two in advance and then sit back and relax and watch the game.
We have included the shopping list for this to make your life easier. All our recipes at www.emealsforyou.com have shopping lists and are completely scalable for the number of people you are serving.
Vickie’s Shredded Beef
| Complexity: | Easy |
| Serves: | 10 |
| Category: | Easy Recipes I Can Cook |
| Meal: | Old Movie Night (Theme Meal Plans) |
| 3 | lb | beef, cubes |
| 1 | large | onions, chopped |
| 1 | Tb | garlic powder |
| 1 | 10.5 oz can | beef consommé |
| 1 | Tb | mustard, yellow |
| 3 | Tb | vinegar, cider |
| 0.5 | cup | ketchup |
| 2 | Tb | water |
| 2 | Tb | flour |
Brown beef in olive oil, add onion, sauté for 5 minutes. Add garlic, ketchup, mustard, vinegar and consommé and simmer for 40 minutes.
Remove meat from pan, let cool, shred by hand.
Add flour to water and mix, add to pan to thicken gravy. Add shredded beef into gravy.
Serve on rolls.
This Shopping List is for the following Meal Plan(s):
- super bowl
| Delete | Qty | Ingredients |
| 10.5 oz can beef consommé |
| Delete | Qty | Ingredients |
| Tb flour | ||
| Tb garlic powder | ||
| cup ketchup | ||
| Tb mustard, yellow | ||
| Tb vinegar, cider |
| Delete | Qty | Ingredients |
| lb beef, cubes |
| Delete | Qty | Ingredients |
| large onions, chopped |
Add comment February 4, 2010
Recipe of the Week – Dutch Oven Roasted Rib Roast
(From the Beef Entrée Collection at emealsforyou.com)
Beef Rib Roast
For years I have been trying to get the beef rib roast that I do at home to come out just like the ones you get in a restaurant. I understand that restaurants have access to better quality meats but if you look and only buy choice or above from a good market you should be able to get close. It’s not only the taste but there is something about the texture that until now has eluded me.
It wasn’t until a friend gave me this new method of baking bread in a Dutch oven that I realized my problem might be solvable. I thought if cooking bread at the highest temperature my oven could attain inside of the Dutch oven, why not give the rib roast a try. I was pleasantly surprised that the end result was a perfectly cooked beef rib roast, tender, juicy and tasting just as good as the restaurant version. Add to this the fact that you have none of the splattering grease usually associated with cooking the rib roast in the oven.
Beef Rib Roast
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Beef Entrée |
| Meal: | Holiday Dinner (Celebration Meal Plans) |
| 5 | lb | beef, rib roast, bone-in |
| 1 | Tb | oil, olive |
| 1 | Tb | salt, kosher |
| 1 | Tb | pepper, fresh cracked |
| 1 | tsp | onion powder |
| 3 | cloves | garlic, chopped |
| 1 | 14 oz. can | beef consommé |
Pour the olive oil over bone-in rib roast. Sprinkle with salt, garlic, pepper and onion powder and press in with your hands. Place in a pre-heated oven pan, brown both sides. Place in pre-heated 400 degree oven, bone side down and cook for 15 minutes per pound or until a meat thermometer reads 135 degrees for medium rare. Take out of oven and remove roast. Let the roast sit for 10 minutes before carving. Pour the consommé into the pan, swirl around and serve over beef.
For the Dutch oven method, pre-heat the oven to 500 degrees with the Dutch oven inside and lid on. After about 20 minutes carefully remove the lid, put the roast in and cover.
1 comment November 23, 2009
Recipe of the Week – Chicken with Black Beans and Garlic
(From the Chicken Entrée Collection at emealsforyou.com)
Chicken with Black Beans and Garlic
I haven’t cooked Chinese food for quite a while. We used to do it on a regular basis but somehow got out of the habit. So when I saw a cooking show highlighting Chinese food I thought I should go back to one of my standards. Chinese takeout is so iffy, you never know what you will get. Sometimes it is so good and other times, even from the same restaurant , it is undercooked or just plain bad. It is for these very reasons we began to make our favorites at home.
When people ask me how to get their significant other more involved in the food preparation at home I tell them to start with making Chinese food. This usually appeals to even the staunches “I can’t cook, I don’t know anything about cooking” individual. Basically it starts with chopping food up; what man doesn’t like to show off his knife skills? Then it plays in line with his usual impatience. Heat the wok, add oil and whatever you are cooking, usually at once, and stir for 2 minutes. Voila, or whatever voila is in Mandarin, and you have it, a meal for an emperor.
So, to get someone interested in making a meal, start out easy, cook something fast and build up from there.
Add comment October 19, 2009
Recipe of the Week – Small Plates
(From The Quick Meals Planner at emealsforyou.com)
Every once in a while we break from our usual Friday night pizza and go for something a little more interesting. I put together some appetizer plates with whatever is around and whatever I feel like eating. The assortment above works for us as I don’t eat fish and my wife loves it. Fish for her and chicken for me. Actually she had some from each plate and really enjoyed the crostini.
Small plates work well for company, there is usually something on the plate that suits everyone’s taste. This is a good way to get rid of all those partial containers of “stuff” in your frig. You can roll up some lunch meat, spoon out some pickles or just put some left over cheeses in your food processor and make a cheese spread, adding olives, garlic, bacon bits, red peppers or whatever you feel like. We call this small plates (tapas) as we only put out small plates, that way everyone gets a chance at the food instead of the first person to the table takes it all.
Fresh Tomato Crostini
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Appetizer |
| Meal: | Other (General) |
| 1 | medium | baguette |
| 24 | spritz | PAM |
| 1 | large | tomatoes, fresh |
| 2 | cloves | garlic, minced |
| 2 | Tb | onion, red |
| 3 | Tb | roasted red peppers |
| 2 | Tb | peppers, pickled rings |
| 1 | Tb | vinegar, red wine |
| 1 | Tb | parsley, flat leaf, chopped |
| 1 | pinch | salt and pepper to taste |
Slice baguette diagonally in ½ inch slices. Spray both sides with Pam and place on a cookie sheet. Place in a 400 degree oven for 6 -8 minutes until lightly golden. Mince the garlic and place in a medium bowl; cut tomato, onion, red pepper, pepper rings and parsley into a small dice. Add to the bowl. Add vinegar, stir and add salt and pepper to taste. Spoon onto the toasted baguette and serve.
1 comment August 31, 2009
Recipe of the Week – Tilapia with Golden Raisins
(From The Fish Entrée Collection at emealsforyou.com)
Tilapia with Golden Raisins
My wife likes fish and I don’t. I try to make fish for her about once or twice a week , so I am always looking for a quick and easy recipe that is both good and easy. Something that won’t make me feel as though I just slapped it together. Tilapia is a light and fairly inexpensive fish that is getting more and more common in the grocery stores. Ideally suited for a summer dinner, served with rice and a small salad this is both satisfying and great for those who are watching their weight.
For those of you who are regular readers of this blog you know I like to add raisins to almost any dish. Golden raisins add a surprising sweet and moist touch to the dish. The sweetness offsets the acidity of the wine and the pine nuts add some crunch. Start to finish in less than 10 minutes; you would be hard pressed to come up with a better meal, good and good for you.
Tilapia with Golden Raisins
| Complexity: | Easy |
| Serves: | 2 |
| Category: | Fish Entrée |
| Meal: | other (General) |
| 3 | Tb | rice flour |
| 1 | pinch | salt and pepper to taste |
| 8 | oz | tilapia |
| 2 | Tb | oil, olive |
| 2 | Tb | pine nuts, toasted |
| 2 | Tb | raisins, golden |
| 2 | oz | wine, dry white |
| 1 | Tb | butter, salted |
Mix salt and pepper with rice flour. Dredge Tilapia filets in flour, shaking off excess. Heat oil in pan and sauté filets for 3 minutes per side. Remove filets from the pan, keep warm. Add raisins, pine nuts and wine, simmer for 2 minutes, add butter, remove from heat and swirl until melted. Pour over filets and serve.
1 comment June 23, 2009
Recipe of the Week – The Perfectly Cooked Father’s Day Steak
(From The Beef Entrée Collection at emealsforyou.com)
Grilled Steak
I am giving you a few weeks to plan this meal. This will allow you to watch the newspapers for a steak sale and gather any other ingredients you need. There are a few “secrets” when striving for the perfect steak dinner. First buy a nice steak. Choice is better than Select, thicker is better than thin. Don’t be afraid to ask the meat cutter at the store to cut a fresh steak to your required thickness and size. When asked, these guys usually like the chance to show off their skills and you will win as the steak will probably be trimmed a little better than the ones in the meat case.
Growing up my father would give each of us a steak. The first time I went to my then girlfriend’s house for steak they had one large steak cut into strips. I thought, wow how is this going to work, than after the vegetables, salad and rolls followed by dessert I understood. Back then it was all about excess, now that excess is hanging around my middle and I have learned my lesson.
I like my steak med-rare; if you like it cooked more just cook it a few minutes longer. Remember it is easier to put a steak back on if it is too rare then it is to make an overcooked steak good again. The secret is to cut a small slit in the bottom and take a peek. If it is too rare pop it in the microwave when no one is looking for just a minute, really one minute will make all the deference.
Don’t get fancy with all the marinades and steak sauces. Simply put a good amount of salt and pepper on both sides, pour on a little olive oil and make sure the grill is very hot. Cook for 1 minute per 1/4 inch thickness on each side. Now, don’t poke it, don’t prod it, don’t move it and don’t flip it until the time is right. Flip it only once. When it is done put it on a plate and let it sit for a few minutes to finish cooking and drive the juices back into the steak. Now would be the time to take a peek and see how you did.
Grilled Strip Steak
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Beef Entrée |
| Meal: | N/A |
| 2 | lb | steak, strip |
| 1 | Tb | salt, kosher |
| 1 | Tb | pepper, fresh cracked |
| 1 | Tb | oil, olive |
The keys here are to have the fire very hot and the steaks at least 1 thick. Have the steaks at room temperature, brush olive oil on both sides of steaks, add pepper and salt. Grill about 5 minutes on one side and 4 on the other. (depending on how you like your steak and the thickness of the steaks) remove steak from grill and let sit for 10 minutes. It will finish cooking on the platter; so take it off just before it is done as you would like.
(See the whole meal plan: Backyard Soiree (Picnic Meal Plans) at emealsforyou.com)
Add comment June 8, 2009
