Recipe courtesy Giada De Laurentiis
Ingredients
* 1/4 small red cabbage, shredded, about 2 cups
* 1/3 napa cabbage, shredded, about 2 cups
* 2 medium carrots, peeled and grated
* 1 fennel bulb, thinly sliced
* 1 Belgian endive spear, thinly sliced
* 1/2 cup dried cranberries
* 1/2 cup toasted pine nuts or pistachio nuts
* 1 1/2 cups plain yogurt
* 2 tablespoons sour cream
* 3 tablespoons maple syrup or honey
* 1 tablespoon lemon juice
* 2 cloves garlic, minced
* 1 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup chopped chives
Directions
In a large bowl, mix together the cabbages, carrots, fennel, endive, cranberries and pine nuts. In a small bowl, combine the yogurt, sour cream, maple syrup, lemon juice, garlic, salt, and pepper. Pour the dressing over the vegetables and toss well until coated.
Cover and refrigerate for 1 hour. Garnish with chopped chives before serving.
5/26/2010
Thyme Pasta Frittata
I made this last night and it was so yummy. Plus, the best thing was that Olive and Eden made it with me. Thanks Giada De Laurentiis.
Ingredients
* 6 eggs
* 3 tablespoons whipping cream
* 1 cup grated Parmesan
* 3 cups cooked and cooled penne pasta
* 3 tablespoons coarsely chopped fresh thyme leaves
* 2 tablespoons chopped fresh flat-leaf parsley
* 1 lemon, zested
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons olive oil
Directions
In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, 2 tablespoons of the thyme, parsley, lemon zest, salt, and pepper.
In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes
Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.
Ingredients
* 6 eggs
* 3 tablespoons whipping cream
* 1 cup grated Parmesan
* 3 cups cooked and cooled penne pasta
* 3 tablespoons coarsely chopped fresh thyme leaves
* 2 tablespoons chopped fresh flat-leaf parsley
* 1 lemon, zested
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons olive oil
Directions
In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, 2 tablespoons of the thyme, parsley, lemon zest, salt, and pepper.
In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes
Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.
1/05/2010
Chocolate Chip Oatmeal Cookies
Found this recipe on epicurious.com and made it with butter, no shortening. They are amazing and really even better a day after you make them.
1/2 cup solid vegetable shortening
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
2 eggs
1 3.4-ounce package vanilla instant pudding mix
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup old-fashioned oats
2 1/4 cups all purpose flour
1 12-ounce package semisweet chocolate chips
1 1/2 cups chopped walnuts (about 6 ounces)
preparation
Preheat oven to 375°F. Butter heavy large cookie sheets. Beat vegetable shortening and unsalted butter in large bowl until light. Gradually add white and brown sugars and beat mixture until fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla pudding mix, vanilla extract, baking soda, water, ground cinnamon, ground nutmeg and salt and mix until well blended. Mix in oats, then flour. Stir in chocolate chips and walnuts.
Drop cookie dough by large rounded spoonfuls (about 3 tablespoons each) onto prepared cookie sheets, spacing 2 inches apart. Bake until cookies appear dry and tops are lightly cracked and soft when pressed, about 12 minutes (do not overbake). Cool cookies 5 minutes on cookie sheets. Transfer cookies to racks and cool. (Store cookies in airtight container.)
1/2 cup solid vegetable shortening
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
2 eggs
1 3.4-ounce package vanilla instant pudding mix
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup old-fashioned oats
2 1/4 cups all purpose flour
1 12-ounce package semisweet chocolate chips
1 1/2 cups chopped walnuts (about 6 ounces)
preparation
Preheat oven to 375°F. Butter heavy large cookie sheets. Beat vegetable shortening and unsalted butter in large bowl until light. Gradually add white and brown sugars and beat mixture until fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla pudding mix, vanilla extract, baking soda, water, ground cinnamon, ground nutmeg and salt and mix until well blended. Mix in oats, then flour. Stir in chocolate chips and walnuts.
Drop cookie dough by large rounded spoonfuls (about 3 tablespoons each) onto prepared cookie sheets, spacing 2 inches apart. Bake until cookies appear dry and tops are lightly cracked and soft when pressed, about 12 minutes (do not overbake). Cool cookies 5 minutes on cookie sheets. Transfer cookies to racks and cool. (Store cookies in airtight container.)
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