Monday, December 28, 2009
Sunday, December 20, 2009
1 pound ziti rigate (with ridges) or rigatoni
2 cups ricotta cheese
Grill Seasoning, such as McCormick's Montreal Steak Seasoning
A couple of handfuls of grated Parmigiano-Reggiano
1 tablespoon EVOO (extra-virgin-olive-oil)
1 to 2 garlic cloves, chopped
Crushed red pepper flakes
1 cup crushed tomatoes or tomato sauce
A few fresh basil leaves, torn or chopped
Preheat oven to 375 degrees
Bring a pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.
Drain the ricotta cheese in a strainer or a colander lined with paper towels. Place the drained ricotta in a 9 x 13-inch casserole dish and season with some grill seasoning and a few handfuls of Parm Cheese.
While the pasta cooks, heat the EVOO in a small pan over medium heat. Add the garlic and a pinch or two of red pepper flakes and sauté for minute or two, then stir in the tomatoes and basil. Reduce the heat to low.
Drain the pasta and toss with the cheese mixture. Add the tomato sauce, top the pasta with more Parm, and bake until the cheese browns, about 15 minutes.
Friday, December 11, 2009
So, if you are looking for a recipe that doesn't require and oven, look to the right and click on the 'No-Oven' tab. Your search results will provide you with recipes not requiring you to "set the oven to 350." :) The same applies to any recipes that you would like to find that do not require a stove/cooktop. Some of them don't require either!
I hope this helps you in making it though without one of your major kitchen appliances! The KristaKooks kitchen is currently making it through without an oven. I'm in your shoes!
Wednesday, December 9, 2009
This recipe comes from Rachael Ray's Big Orange book, but it is apparently also found in her Everyday Magazine. The portions of this recipe that I will list are those that come from her Big Orange Book, which is part of the 'Meals for One' chapter. Thus, the recipe listed below is meant for one, but the clickable recipe above is the portions for 4 servings.
1 tablespoon canola or vegetable oil
1/4 cup white rice
3/4 cup chicken stock
2 scallions, finely chopped
1 boneless skinless chicken breast, thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1 teaspoon hot sauce
1 rounded teaspoon Dijon mustard
1 tablespoon tamari (aged soy sauce)
1 tablespoon honey
1 teaspoon sesame oil
2 teaspoons sesame seeds, toasted
In a small skillet, heat 1/2 tablespoon of the oil over medium-high heat. Add the rice and toast for a minute or two, then add 1/2 cup of the chicken stock. Stir and reduce the heat to low, cover the pan with a small plate or aluminum foil, and cook until the rice is tender, about 17 minutes. Add the scallions to the rice in the last minute of cooking time.
Bring 1 inch of water to to a boil in a second small pan and salt it. Add the beans and cook for 2 minutes, then drain them and run them under cold water to set the green color. Set aside.
When the rice has cooked for about 8 minutes, heat the remaining 1/2 tablespoon of oil in a skillet over high heat until it ripples. Add the chicken and cook until it is lightly golden, 3 to 4 minutes. Add the bell pepper and cook for 2 to 3 minutes.
In a small bowl, mix together the hot sauce, mustard, tamari, honey, and the remaining 1/4 cup chicken stock.
Add the green beans to the chicken and peppers and toss for 1 minute. Pour the sauce over the chicken and vegetables and toss for a minutes or two to heat through. Remove from the heat and drizzle the sesame oil over the chicken.
Fluff the rice with a fork and transfer to a shallow bowl. Top with the chicken and garnish with the sesame seeds.
We were very impressed with the taste of freshness, the flavor filled rice, and the overall impressive taste of this recipe!
Oh, and HAPPY 70TH BIRTHDAY NANA!
Monday, December 7, 2009
I resorted to an older cookbook of mine for this pasta. The cookbook is an oldie but goodie. I actually used it for the Italian Sausage Ravioli with Roasted Red Pepper Cream post.
2 teaspoons olive or vegetable oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 clove garlic, finely chopped
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 can (14 1/2 ounces) dice tomatoes, well drained
1 cup whipping (heavy) cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground red (cayenne) pepper
1 1/3 cups uncooked rigatoni pasta (4 ounces)
1/2 bag (16-0unce size) frozen broccoli, red pepper, onions and mushrooms, thawed and well drained
Shredded Parmesan cheese, if desired
Heat oil in 12-inch skillet over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
Cook and drain pasta as directed on package. Stir pasta and vegetables into chicken mixture; cook until hot. Serve with cheese.
Makes 4 servings.
Again, we were completely surprised as how flavorful and tasty this pasta tasted, and I'm already thinking about when I need to make it again. Note: I rarely make anything twice.
You should definitely have a look at her posting of this salad as I let our potatoes cook too long, thus mine have a mushier texture. Personally, I like potatoes that way, even in potato salad, so it wasn't a problem for us. However, I can imagine that most people would probably like them much better as Gina made them since they weren't so mushy.
That said, these were a yummy and refreshing side!
Thursday, December 3, 2009
We really loved the fresh taste of this recipe since it's basically all fresh ingredients! It's also a very quick side dish.
Tuesday, December 1, 2009
1 bulb garlic
1 tablespoon EVOO – Extra Virgin Olive Oil, plus additional for drizzling
1 1/2 cups breadcrumbs
1/4 cup (about a handful) flat-leaf parsley, chopped
2 tablespoons fresh thyme leaves, chopped
Salt and ground black pepper
1 pound macaroni or small shells
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine or sherry
1 1/2 cups milk
A few grates fresh nutmeg
1 1/2 cups grated Parmigiano Reggiano
2 cups shredded Gruyere cheese
1 pound bay scallops
Preheat oven to 375ºF.
Slice 1/4 of an inch off the top of the garlic bulb, exposing the top of all cloves. Place garlic onto a small piece of aluminum foil and drizzle with EVOO. Enclose garlic in a small pouch and roast in oven until cloves are deep golden brown, about 45 minutes. Remove from oven and cool.
Place a large pot of water over high heat to boil water. When water comes up to a full boil, season with salt. Drop macaroni and cook to al dente according to package directions. Drain cooked pasta and reserve in pot it was cooked in.
Place a medium saucepan over medium-high heat with the butter. When the butter has melted, sprinkle the flour over top and cook for about 1 minute. Whisk in the white wine, milk, nutmeg, some salt and pepper into the sauce and bring up to a bubble. Simmer until thickened, about 2 minutes.
Remove the sauce from heat and stir in bay scallops, 1 cup Parmigiano (eyeball it) and Gruyere, reserving a handful of Gruyere for the tops. Stir to melt cheeses then toss sauce with cooked pasta. Transfer mac to six ramekins and top with the reserved breadcrumb mixture and the reserved cheese.