Onion and Bacon Soup
Recipe from the December 2010 issue of Everyday Food magazine; as of this writing, it is not yet online.
Arancini di Riso with a Basic Salad and Simple Lemon Dressing
Arancini recipe from Giada for Food Network.
Basic Salad
Baby arugula
Sliced cucumbers
Halved cherry tomatoes
Source: own
Simple Lemon Dressing
1 part freshly squeezed lemon juice
1 part olive oil
Salt and pepper to taste
Briskly whisk the combination until emulsified and drizzle over salad.
Source: own
Grilled Tomatoes, Stuffed with Orzo, Goat Cheese, Green Onions, and Basil
Recipe from the Neelys for Food Network.
Stretch two one-pound balls of pizza dough into two ovals or rectangles that fill two 11 by 17.5-inch sheet pans lined with parchment paper. If storebought, follow directions on the packaging. If homemade, preheat oven to 475°F. Spread a thin layer of ricotta cheese on both pizzas.
Top one with leaves of fresh basil, slices of cherry tomatoes, and about 4 ounces of sliced, fresh mozzarella.
Top the other with a tablespoon of minced, fresh sage, half a cup of grated Parmesan mixed with half a cup of grated Fontina cheese, sliced olives, and cooked bits from two Italian sausages (remove casings, sauté in a pan over medium-high for a few minutes).
Bake each pizza for 10 minutes.
Meatloaf recipe from the September 2009 issue of Everyday Food.
Lentil pilaf from Casbah Natural Foods.
Homemade Taco Thursday
Tortillas
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/4 cup (1/2 stick) butter, melted
1/2 cup water
Sift together flour, salt, and baking powder. Mix in butter, forming small crumbs. Gradually add water to form an elastic ball. The dough shouldn’t be sticky. Knead it for a few minutes, then separate into eight pieces and roll each piece out into a very thin circle on a lightly floured surface. In a very lightly oiled, non-stick skillet, cook each tortilla over medium heat, a couple minutes per side. Yields about eight 6- to 8-inch tortillas.
Source: a friend + own modifications
Tacos
1 lb ground meat
1 tbsp chili powder
1 tsp cumin
1 tsp salt
homemade tortillas
grated cheddar cheese
diced tomatoes
sour cream
shredded lettuce
(or other toppings of your choice)
In a skillet over medium-high heat, brown the meat until only a few pink bits remain. Add chili powder, cumin, and salt. Stir and cook until completely browned. Divide meat among tortillas, top with cheese, tomatoes, sour cream and lettuce, or other preferred toppings. Serve with tortilla chips and 8-layer dip.
Source: self
Bistro Sliders with Baked Sweet Potato Fries
Sliders recipe from July/August 2010 issue of Everyday Food.
Sweet potato fries recipe from Paula Deen for Food Network. I used a suggestion from the comments and baked them at 450°F for 15 minutes, then reduced to 350°F for another 15. If you don’t want to make the full 1.5 cups of the House Seasoning, use the following proportions:
House Seasoning
makes 1 tablespoon
2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
Recipe from MarthaStewart.com. Warning: I ended up having enough ingredients to fill a 9-by-13-inch casserole pan and an 8-inch square pan, but couldn’t do more than one layer in either because it was stacked so high. Having an extra pan handy just in case may be a good idea.
Note: Doesn’t actually taste like enchiladas.
Prosciutto and Mushroom Quesadillas
Recipe from the March 2010 issue of Everyday Food. Made with whole wheat tortillas and Swiss cheese instead of Gruyère.
Recipe from the March 2010 issue of Everyday Food.
Orecchiette with Bacon and Tomato Sauce
Recipe from the March 2010 issue of Everyday Food.
Stovetop Mac and Cheese with Edamame and Bacon
Base recipe from MarthaStewart.com. I used whole grain pasta, to which I added 1.5 cups of shelled frozen edamame (soybeans) 3 minutes before it was done boiling. After stirring the pasta into the sauce, I also added 4 strips of bacon which I chopped, pan fried, and blotted with a paper towel.
Homemade breakfast (for lunch): sourdough pancakes with sour cherries in syrup.
Pancakes
1 cup sourdough starter
2 cups water
3 cups flour
3 eggs
1/4 cup (1/2 stick) melted butter
1 tsp baking soda
1 tsp salt
If the starter has not been fed in the last 12 hours, combine starter, water, and flour in a large bowl. Leave in a warm place free of drafts for 3 to 12 hours. After this mixture has bubbled and risen, add the rest of the ingredients and stir well with a whisk. Pour in half-cup increments on a lightly oiled 350°F griddle or skillet and cook until golden, about 5 minutes per side.
Source: a friend
Cherry Syrup
2 cups pitted sour cherries in light syrup
1/2 cup granulated sugar
Combine cherries and sugar in a medium saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer until thickened to desired consistency.
Source: self-made
Recipe from the April 2010 issue of Everyday Food.
