Look at what's cookin

My adventure's in feeding my family

Carbonara Pizza: Bacon, Egg and Cheese May 24, 2011

Filed under: Rachael Ray — kariryerson @ 10:19 am

This recipe came from Rachael Ray’s 30-Minute Meals. As you can tell from the photo, we ate it so quickly that we forgot to take pics until there were only two slices left!

Ingredients:

  • 2 cloves garlic, minced
  • Extra-virgin olive oil
  • 2 eggs
  • 4 slices pancetta
  • 12-in thin crust Boboli pizza shell
  • Handful chopped fresh flat-leaf parsley
  • 1/2lb fresh mozzarella
  • Freshly ground black pepper

Directions:

In a small, non-stick skillet, heat garlic in a little olive oil, just enough to coast the bottom of the pan, over medium heat. Beat eggs and scramble with garlic and olive oil until eggs are fluffy but not dry. Transfer eggs to a small dish and set aside. Wipe pan with paper towel and return to heat. Chop pancetta and toss into skillet. Brown pancetta bits but do not crisp them too much – they will continue to cook on top of the pizza. Transfer bits to paper towels to drain. To assemble pizza, scatter the scrambled egg bits across the surface of the shell. Sprinkle generously with pancetta or bacon pieces and a little chopped fresh flat-leaf parsley. Dot pizza with thin disks of sliced fresh mozzarella.

Place the pizza in a cold oven directly on the center rack. Turn over to 400 and leave the pie in for 12 minutes. Remove and top with a little freshly ground black pepper.

 

Spicy Chicken Tacos May 21, 2011

Filed under: Rachael Ray — kariryerson @ 12:36 pm

As I have found with most dishes from Rachael Rays: 30-Minute Meals, if it says spicy it probably isn’t. They were, however, very tasty.

Ingredients:

  • 1.5lb boneless, skinless chicken breasts, cut into small cubes
  • 1 tbs extra-virgin olive oil
  • 1 small onion, chopped
  • 1 cup tomato puree
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • Handful coarsely chopped Spanish olives stuffed with pimento (neither of us likes olives so I left these out)
  • A handful golden raisins
  • Coarse salt, to taste
  • Taco shells or tortillas
  • 1 clove garlic, minced

Directions:

Brown chicken in olive oil in a big skillet over medium heat. Add onion and garlic and cook another couple of minutes to soften onion. Dump in tomato puree, seasoning, olives, raisins and salt to taste. Bring to a bubble, reduce heat to low, and simmer until ready to serve. Warm taco shells or tortillas in over. Scoop filling into shells and top at the table with desired toppings.

 

Linguine with Sicilian Tuna Marinara May 19, 2011

Filed under: Rachael Ray — kariryerson @ 10:30 am

I will admit that we were both a bit scared of this Rachael Ray: 30 Minute Meals recipe. The hubs told me he has decided he no longer likes fish pasta (as I was cooking) and I am a bit weary of anything that has the words “fishy mush” in the recipe. I have to say we both enjoyed it though!

Ingredients:

  • 3 tbsp extra-virgin olive oil
  • 4 cloves garlic, minced
  • A couple shakes crushed red pepper flakes
  • 12oz can Albacore tuna, packed in water, drained and flaked with a fork
  • 28oz can crushed tomatoes
  • A handful of chopped fresh flat-leaf parsley
  • 1lb linguine, cooked until al dente

Directions:

In a deep skillet, heat olive oil, garlic and crushed red pepper over medium heat until garlic speaks. Add tuna meat and saute until tuna is completely flaked and warm through. When the bottom of the pan is covered with nice fishy mush, add crushed tomatoes and chopped parsley. Heat through and reduce hear to low until pasta is cooked and drained. Dump linguine into the pan and toss thoroughly with sauce. Turn out onto a serving dish or serve right from the hot pan with crusty bread and a green salad.

 

Linguine with Red Clam Sauce May 17, 2011

Filed under: Rachael Ray — kariryerson @ 10:01 am

This was a super simple meal that I made while one the road for work. I did make enough for leftovers as it actually reheats well even with clams in it. I got this recipe from Rachael Ray’s 30-Minute Meals.

Ingredients:

  • 3 cloves garlic, minced
  • 2 pinched red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • 2 or 3 anchovies
  • 1/2 cup red wine
  • 1/2 cup clam broth
  • 14 oz can whole baby clams, drained
  • 2 tbsp chopped fresh thyme
  • A handful fresh flat-leafed parsley, ripped from a bunch and chopped
  • 28oz can crushed tomatoes
  • 1lb linguine, cooked until al dente
  • Fresh ground black pepper to taste

Directions:

Heat garlic and crushed red pepper in oil over medium heat until garlic speaks by moving around in oil. Add anchovies. Stir with a wooden spoon until they melt away in the olive oil. Bring up heat to medium high. Add wine, broth, clams, thyme and parsley all at one. let clams soak up wine for a minute. Add tomatoes. Shake pan to combine sauce. Drop in cooked pasta. Toss pasta in sauce. Dump onto platter and enjoy.

 

Super Tasty Spanish Roast Chicken May 15, 2011

Filed under: Jamie Oliver — kariryerson @ 8:17 am

I had been wanting to try this dish from Jamie Oliver’s: Jamie’s Dinners for a while but the few times I used the chorizo in our store we didn’t like it. It’s a super crumbly chorizo but that actually worked to our favor in this dish as it allowed the flavor to cover the chicken and the potatoes so you got small bites of it in each fork full.

Ingredients:

  • 2lb potatoes, peeled and cut into 1 inch dice
  • 4 lemons
  • 4¹⁄₂lb free-range organic chicken
  • a handful of fresh flat-leaf parsley
  • sea salt and freshly ground black pepper
  • 11oz good chorizo sausage
  • olive oil
  • 1 egg, beaten
  • 2 cloves of garlic

Directions:
First preheat your oven to 425°F, then place your potatoes with 2 of your lemons into a small pan of water and boil for 5 minutes. Drain, and then prick the lemons all over with a knife. (The reason for doing this is that you are going to put them inside the chicken and their wonderful juices will be released while cooking. They will burst with flavor and fragrance, and the heat from the lemons will help the chicken to cook quicker from the inside as well as making it taste and smell amazing.) Remove the parsley leaves from the stalks and put to one side. Stuff the chicken with your hot lemons and the parsley stalks. Then season the chicken and the potatoes with a little salt and freshly ground black pepper, and slice your chorizo at an angle, ¹⁄₄ inch thick.

Get yourself an appropriately sized oiled baking pan. Lay the potatoes in the center, then place the chicken on top and sprinkle with the chorizo and a little of your parsley leaves. Drizzle with a little olive oil. Take a piece of wax paper and wet it under a tap so it becomes flexible, then shake it out and lay it over the top of the ingredients in the baking pan, tucking it in snugly so the juices don’t escape. Cook in the preheated oven for around 1 hour 20 minutes.

While the chicken and potatoes are cooking you can make what the Italians call gremolata, by finely chopping the zest of your 2 remaining lemons, the parsley leaves and the garlic. Season lightly and toss together to create a really fragrant seasoning-type garnish. Remove the pan from the oven, take the chicken out and put to one side to rest. Give the potatoes a shake about and put them back in the oven for a few minutes to crisp up.

Carve the chicken and divide between 4 plates, with the potatoes. The potatoes will have taken on the smoky paprika flavor from the chorizo, so if there is any juice left over in the pan, pour every last drop over the plates. When you sprinkle over the gremolata it will hit the hot juice and smell fantastic. You’re going to love this one! An arugula salad goes really well with it.

 

Beef and Vegetable Stir Fry May 13, 2011

Filed under: Jamie Oliver — kariryerson @ 9:12 am

This was surprisingly light. Another recipe from Jamie Oliver’s website, I expected the flavors to be bolder but they were rather mild. Next time I would add more spice (not take the seeds out of the second chili) but overall this dish as enjoyed. Neither the hubs nor I like baby corn so I omitted it from the dish.

Ingredients:

  • 9oz dried medium egg noodles
  • sea salt and freshly ground black pepper
  • vegetable oil, for frying
  • 12oz steak, thinly sliced
  • 2 garlic cloves, finely sliced
  • a thumb-sized piece of root ginger, peeled and finely sliced
  • 1–2 large red chilies, finely sliced
  • 7oz peanut shoots or bean sprouts
  • soy sauce
  • sesame oil
  • juice of 1/2 a lime
  • 1 large red bell pepper, deseeded and finely sliced
  • a handful of snap peas, finely sliced
  • a handful of baby corn, quartered lengthways
  • 6 scallions, finely sliced
  • a bunch of cilantro, leaves picked and roughly chopped
  • cos lettuce leaves, to serve

Directions:

Cook the egg noodles in boiling salted water, until just tender. Drain, place in a bowl and set aside. Heat a large wok or a heavy-based frying pan until very hot. Add a splash of oil then stir-fry the beef slices with the garlic, ginger and chiles until just cooked. Add the shoots, a good splash of soy sauce, sesame oil and the lime juice for the last 30 seconds of cooking. Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more oil and put in all the vegetables. Stir fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat. Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir fry until heated through. Add the cilantro and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf. Cook the egg noodles in boiling salted water, until just tender. Drain, place in a bowl and set aside.

Heat a large wok or a heavy-based frying pan until very hot. Add a splash of oil then stir-fry the beef slices with the garlic, ginger and chiles until just cooked. Add the shoots, a good splash of soy sauce, sesame oil and the lime juice for the last 30 seconds of cooking.

Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more oil and put in all the vegetables. Stir fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.

Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir fry until heated through. Add the cilantro and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.

 

A Cracking Burger May 11, 2011

Filed under: Jamie Oliver — kariryerson @ 10:09 am

My husband loves a good burger. I got this recipe from Jamie Oliver’s website. When I first looked at it, I thought there was a lot of saltines (it calls for plain crakers, I used saltines) but they just melted into the burger. The hubs likes Bleu Cheese on his burgers so I gave him that rather than the cheddar I had. These were very delicious.

Ingredients:

  • 12 saltines
  • 8 sprigs of fresh Italian parsley
  • 2 heaped teaspoons Dijon mustard
  • 1 pound good-quality ground beef
  • 1 large egg, preferably free-range or organic
  • Sea salt and freshly ground black pepper
  • Olive oil
  • 1 romaine or butterhead lettuce
  • 3 tomatoes
  • 1 red onion
  • 3 or 4 pickles
  • 6 burger buns
  • Optional: 6 slices of Cheddar cheese

Directions:

Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands, and put them into a large bowl. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mold each piece into a roundish shape about 3/4-inch thick. Drizzle the burgers with oil, put on a plate, cover and place in the refrigerator until needed (this helps them to firm up).

To cook your burger

Preheat a large grill pan or frying pan for about 4 minutes on a high heat. Turn the heat down to medium. Place the burgers on the grill pan or in the frying pan and use a turner to lightly press down on them, making sure the burger is in full contact. Cook them to your liking for 3 or 4 minutes on each side — you may need to cook them in two batches.

To serve your burger

Wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes. Peel and finely slice the red onion. Slice the pickles lengthways as thinly as you can. Place all this on a platter and put it in the middle of the table with plates, cutlery, ketchup, and drinks. Transfer your burgers to another plate and carefully wipe your frying pan or grill pan clean with paper towels. Halve your burger buns and lightly toast them on the grill pan or in the frying pan. You could also serve your hamburgers with a chopped salad.

PS. I’d still make this quantity even if it was just for 4 people. I’d wrap the extra 2 burgers in plastic wrap and put them in the freezer.