eat.this.food.

Linguine with Spinach August 25, 2006

We found this recipe in cooking light. The only reason it’s light in the magazine is that they skimp on the yummy sauce! So, here’s our version. Same amount of sauce, half the pasta! It’s quite delicious and definitely waaaay less fat than a creamy pasta dish at a restaurant.
Ingredients:

• 1/2 lb. uncooked linguine
• 1 Tbs butter
• 2 cloves garlic, minced
• 1/4 cup (2 oz) 1/3 less fat cream cheese
• 3/4 cup fat free, low sodium chicken broth
• 3 Tbs all purpose flour
• 3/4 cup (3 oz) Parmigiano-Reggiano cheese
• 3/4 cup half and half
• 3/4 tsp salt
• 1/2 tsp freshly ground pepper
• 1 10 oz. pkg frozen, chopped spinach (drained and squeezed dry)
• 6 slices of bacon, cooked and crumbled
• parsley (optional)

Directions:

1. Cook pasta, omitting salt and fat.
2. Drain pasta, reserving 1/2 cup of pasta water.
3. Melt butter in a large, nonstick skillet over medium-high heat.
4. Add garlic and saute for 30 seconds. Add pasta water and cream cheese, stirring with a whisk until smooth.
5. In a small bowl combine broth and flour, stirring with a whisk until smooth.
6. Add flour mixture to pan, stirring with a whisk to combine, bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat.
7. Add cheese, stirring until smooth.
8. Add half and half, salt, and pepper. Stir in spinach.
9. Add pasta to pan, tossing to coat.
10. Serve topped with bacon and parsley.

Serves 4

Banana Bread August 23, 2006

I have not tasted better banana bread, baked at home OR bought in a store or bakery. What makes this bread extra special is the sour cream. It creates a very moist flavorful cake. In place of sour cream, I have used lowfat or nonfat plain or vanilla yogurt with success. Try it…it’s bananalicious!

Ingredients:

• 1/4 pound (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1 1/2 cups unbleached all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup mashed very ripe bananas
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 1 cup chopped walnuts or pecans

Directions:

1. Preheat the oven to 350 degrees.
2. Butter a 9×5x3 inch loaf pan or 3 mini loaf pans.
3. With an electric mixer, cream the butter and sugar until light and fluffy.
4. Add the eggs, beating well.
5. Sift the dry ingredients together and combine with the butter mixture. Blend well.
6. Add the bananas, sour cream, and vanilla. Stir well.
7. Stir in the nuts and pour into the prepared pan.
8. Bake 1 hour or 40-45 min. for smaller pans or, until a cake tester comes out clean.
9. Turn onto a rack to cool.

Makes 1 large loaf or 3 small loaves.

Recipe adapted from The Martha Stewart Cookbook

Tofu, Veggie, and Peanut Stir Fry August 5, 2006

This recipe started out as “Beef and Broccoli”, but has evolved over the years into what you see here. What we liked about this recipe from the beginning is that the sauce actually tastes like what you would get at a Chinese restaurant. With the additional vegetables, it’s a colorful and healthy meal.

Ingredients:

• One white or yellow onion, chopped into 1 inch squares
• Three stalks celery, cut diagonally into 1/4 inch strips
• 2 medium carrots, cut diagonally into 1/8 inch strips
• One red bell pepper, chopped into 1 inch squares
• 2 cups broccoli florets and stems
• 12oz package of extra-firm tofu, cut into 1/2 inch cubes
• 1/2 cup Soy Vay or other sesami teriyaki sauce
• 1/2 cup roasted, unsalted peanuts
• 3 tablespoons vegetable oil
• 1 tablespoon minced, peeled, fresh gingerroot
• 1 tablespoon minced garlic
• 1/2 teaspoon dried hot red pepper flakes
• 1 cup jasmine rice

For the sauce:

• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons cooking sherry
• 1/2 cup chicken or vegetable broth
• 2 teaspoons sugar
• 2 teaspoons sesame oil

Directions:

1. Preheat oven to 375 degrees.
2. Place a sheet of parchment paper on a jelly roll pan. Put the tofu on the pan. Pour the sauce over it and stir it up. Cook in oven for 30 minutes.
3. Begin cooking rice according to directions on package.
4. Whisk together sauce ingredients in a small bowl.
5. In a large wok or skillet, heat 1 tablespoon of oil over medium-high heat with a pinch of red pepper flakes.
6. Cook peanuts in oil, removing as soon as they begin to brown. Place cooked peanuts on a plate lined with several layers of paper towel.
7. Wipe inside of wok or skillet with a paper towel.
8. Heat remaining 2 tablespoons of oil over medium heat.
9. Sautee garlic, ginger, and remaining red pepper flakes for one minute.
10. Increase heat to High and add vegetables to pan, stirring constantly for three minutes, or until they start to cook.
11. Stir up the sauce and pour over vegetables, and stir until vegetables are evenly coated.
12. Remove pan from heat and gently stir tofu into vegetable mixture.
13. Serve over rice and sprinkle with peanuts.

Summer Squash and Squash Blossom Risotto August 3, 2006

Even the squash hater loved this dish! What more can I say?

Ingredients:
• 1/4 pound summer squashes
• 6 Tbs unsalted butter
• 6 squash blossoms
• 1 medium onion
• 7 to 8 cups chicken stock
• 2 cups Italian rice (Arborio, Carnaroli, Baldo)
• 1/3 cup white wine
• salt and pepper
• 1 Tbs chopped sage
• 1 Tbs chopped marjoram
• 2 Tbs chopped parsley
• 1/2 cup grated Reggiano Parmesan Cheese, plus more for garnish

Directions:

1. Cut the squashes (a variety of baby ones is nice for color and flavor variety) into small cubes, wedges, or half circles, depending on their sizes and shapes. All the pieces should be bite size, so they will fit easily on a spoon.
2. Heat 2 Tbs of butter in a heavy saute pan, and saute the squash over lively heat until tender but crisp. Set aside.
3. Slice the squash blossoms into thin slices, from tip to stem, using all of the blossom.
4. Peel and dice the onion and cook in 2 Tbs of butter in the same saute pan used for the squash.
5. In another pot, warm the stock and keep it at a very low simmer.
6. When the onion is soft, add the rice and cook for a couple of minutes.
7. Add the white wine and cook, stirring, until the wine has been nearly absorbed.
8. Season, being careful to take into consideration the saltiness of the chicken stock.
9. Begin to add ladlefuls of stock, about a cupful at a time, letting each addition be almost all absorbed by the rice before adding the next. Be sure not to let the rice stick and scorch. It should cook over medium-low heat, and should never be allowed to dry out.
10. When the rice begins to soften but is still just a bit hard in the center, stir in the cooked squash, the squash blossoms, and the herbs and cook for 2 minutes.
11. Stir in 2 Tbs of butter and the Parmesan cheese.
12. Add more stock if needed, but in small amounts, keeping in mind the consistency you want to achieve. It should be loose and a little saucy, but not soupy.
13. Serve warm with grated Parmesan cheese.

Serves 4 to 6 as a main course; 6 to 8 as a first course

Recipe modified from Chez Panisse Vegetables

Oatmeal-Raisin Cookies

These are SO good. In fact, I’m famous for these bad boys.
Makes about 3 dozen

Ingredients:

• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter @ room temp.
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla
• 2 1/2 cups rolled oats
• 1 cup raisins
• 1 cup sweetened shredded coconut
• 1 cup chopped walnuts (or any other nut you like!)

Directions:

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down the sides of the bowl as needed. Add flour mixture. Beat until combined. Add coconut, raisins, oats and nuts. Beat until combined.
3. Drop cookies onto baking sheets. I use a small ice cream scoop…which scoops a little more than a tablespoon for each cookie.
4. Bake until cookies have spread and are golden brown and soft to the touch. 12-15 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

**Dough can be frozen for up to 6 months. If you freeze dough already shaped into individual cookies, you can bake without thawing…just add a few minutes to the bake time!**

Recipe modified from Everyday Food (Issue 21)