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coug
Member
‎01-31-2012 12:14 PM

Old Recipes of the Day: THREE BEAN MINESTRONE

THREE BEAN MINESTRONE

      
  • 8 cups Parmigiano and Herb-Fortified Stock, recipe follows
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  • 4 Roasted Tomatoes, chopped, recipe follows
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  •  
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  • 2 tablespoons extra-virgin olive oil, plus some for drizzling
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  • 1 1/8-inch-thick slice prosciutto di Parma, about 1/4 pound, optional
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  • 1 onion, chopped
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  • 2 to 3 ribs celery, finely chopped
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  • 2 carrots, peeled and finely chopped
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  • 4 cloves roasted garlic (from roasted tomato recipe), recipe follows
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  • 1 red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland)
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  • Salt and freshly ground black pepper
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  • 1 pound small potatoes, chopped or 1 cup small pasta
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  • 1 (15-ounce) can cannellini beans, drained
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  • 1 (15 to 15.5-ounce) can garbanzo beans, drained
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  • 5 ounces fresh, thin green beans, cut into thirds
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  • 1 small head escarole or small bundle chard, shredded
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  • Lemon zest
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  • Parmesan cheese, shredded, for topping
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  • Hot, crusty bread for mopping

Directions

  

Set aside or prepare the stock and roasted tomatoes.

  

Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.

  

To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.

  

SERVINGS: 4 (as main)

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coug
Member
‎06-03-2012 08:45 AM

GRILLED SHRIMP WITH GRAPEFRUIT BBQ SAUCE

  

Ingredients

  
       
  • 1 cup rice, regular or instant
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  • Cooking spray
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  • 3/4 cup grapefruit juice
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  • 1/4 cup ketchup
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  • 1 tablespoon Dijon mustard
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  • 1 tablespoon brown sugar
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  • 1 teaspoon chili powder
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  • 1 teaspoon ground cumin
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  • 1 tablespoon olive oil
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  • 1 teaspoon liquid smoke
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  • 3 pounds large or jumbo shrimp, peeled and deveined
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  • 1/4 cup scallions, chopped
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Directions

  
   

Cook rice according to package directions.

   

Over medium high heat, with cooking spray, heat a stove-top grill pan or griddle.

   

In a shallow dish, whisk together grapefruit juice, ketchup, mustard, sugar, chili powder, cumin, olive oil and liquid smoke. Add shrimp and toss to coat. Place shrimp on the grill and cook 2 minutes per side, or until bright pink and cooked through. Serve half of the shrimp over the rice and top with scallions. Reserve the remaining shrimp for po' boy sandwiches, if desired.

  
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coug
Member
‎06-05-2012 06:30 PM

LO-CAL BEEF CHILI

  

Notes

  

This chili has all the flavor of a classic, but the fat and calories are much lower.

  

Ingredients

  
       
  • 1 1/2 pounds beef round, cut into 1-inch chunks
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  • Kosher salt and pepper
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  • 6 teaspoons vegetable oil
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  • 1 medium onion, chopped
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  • 1 red bell pepper, seeded and chopped
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  • 2 garlic cloves, finely chopped
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  • 2 tablespoons unsweetened cocoa powder
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  • 1 to 2 teaspoons chipotle chili powder
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  • 2 teaspoons dried oregano
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  • 1 teaspoon ground cumin
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  • 1 teaspoon ground coriander
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  • 2 tablespoons fine corn meal
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  • 2 tablespoons tomato paste
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  • 2 (14.5-ounce) cans kidney beans, rinsed and drained
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  • Fresh salsa, homemade or store-bought, for serving
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  • Lime wedges and cooked brown rice, for serving
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Season the beef with salt and pepper. Heat a Dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate as it browns.

   

Reduce the heat to medium. Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. Cook, stirring, until onion is soft, 8 to 10 minutes. Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. Stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer. Add the reserved beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours.

   

3. Serve chili with fresh salsa, lime wedges, and brown rice, if desired.

   

Copyright 2010 Television Food Network, G.P. All rights reserved

   

Nutritional analysis per serving

   

Calories 186; Total Fat 4 g (Sat Fat 0.4g, Mono Fat 0.7g, Poly Fat 1.5g) ; Protein 18g; Carb 23g; Fiber 3g; Cholesterol 23mg; Sodium 421mg

  
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coug
Member
‎06-08-2012 08:45 AM

  

  

AMERICAN MACARONI SALAD

  

Ingredients

  
       
  • 2 cups dry elbow macaroni, cooked, rinsed, and drained
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  • 1/3 cup diced celery
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  • 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
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  • 1 tablespoon minced flat-leaf parsley
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  • 1/2 cup diced vine-ripened tomato (optional)
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  • 1/2 cup prepared mayonnaise
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  • 3/4 teaspoon dry mustard
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  • 1 1/2 teaspoons sugar
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  • 1 1/2 tablespoons cider vinegar
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  • 3 tablespoons sour cream
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  • 1/2 teaspoon kosher salt, plus more to taste
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  • Freshly ground black pepper
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Directions

  
   

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

  
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coug
Member
‎06-10-2012 08:47 AM

AMERICAN MACARONI SALAD

Ingredients

      
  • 2 cups dry elbow macaroni, cooked, rinsed, and drained
    •   
  • 1/3 cup diced celery
    •   
  • 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
    •   
  • 1 tablespoon minced flat-leaf parsley
    •   
  • 1/2 cup diced vine-ripened tomato (optional)
    •   
  • 1/2 cup prepared mayonnaise
    •   
  • 3/4 teaspoon dry mustard
    •   
  • 1 1/2 teaspoons sugar
    •   
  • 1 1/2 tablespoons cider vinegar
    •   
  • 3 tablespoons sour cream
    •   
  • 1/2 teaspoon kosher salt, plus more to taste
    •   
  • Freshly ground black pepper

Directions

  

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

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