Greek Shrimp and Couscous

Greek Shrimp and Couscous

Source: Food Network Magazine, March 2013, pg. 104

1 C. whole wheat couscous
2 T. olive oil
1 lb. medium shrimp, peeled and deveined
Pinch of red pepper flakes
2 medium plum tomatoes, diced
1 small bulb fennel, halved, cored and sliced
2 cloves garlic, finely chopped
1/3 C. dry white wine
2 scallions, sliced
2 T. chopped fresh dill
1/2 C. crumbled feta cheese (about 2 oz)

Prepare the couscous as the label directs. Cover and keep warm until ready to serve.

Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon.

Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes.

Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. T

op with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.

Aaron's Gone Soup (Asian Mushroom Soup)

Aaron's Gone Soup (Asian Mushroom Soup)

10041

Source: slightly adapated from - Jean Carper. "EatSmart" unknown publication or date.

Ingredients:
4 C. chicken broth
3 T. soy sauce
3 tsps. grated ginger
3 garlic cloves, minced
3 C. assorted mushrooms, sliced
3 C. white cabbage, shredded
1 C. thinly sliced carrots
2 C. cooked chicken breasts, shredded
2 C. fresh udon noodles
1 C. thinly sliced green onions
2 C. shredded raw spinach
1 T. mirin

Preparation:
In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Drizzle in the mirin.

White Pita Pizzas and Red and Green Prosciutto Salad

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White Pita Pizzas and Red and Green Prosciutto Salad

Source: Rachael Ray. 365: No Repeats: A Year of Deliciously Different Dinners. Clarkson Potter Publishers: New York. pg. 198.

Ingredients:
Extra virgin olive oil, for drizzling
4 10-12 inch pita breads
1 large garlic clove, crushed
1 1/2 C. whole milk ricotta cheese
1 lemon, zested
10 oz. (2 C.) shredded mozzarella cheese
1 small fennel bulb
1 head romaine lettuce
1 medium head of radicchio
8 slices prosciutto di parma, cut into strips
20 basil leaves, shredded
a generous drizzle of balsamic vinegar
salt and pepper

Preparation:
Preheat the oven to 400 degrees F.

Drizzle EVOO over the pitas and rub them with the crushed clove of garlic. Season with a little salt and pepper and arrange on 2 cookie sheets or place directly on oven racks. Transfer the bread to the oven and toast for 2 to 3 minutes, or until the pitas start to flirt with being crispy.

While the pitas are in the oven, in a bowl combine the ricotta, lemon zest, salt, and pepper. 

Remove the slightly crispy seasoned pitas from the oven; spread the ricotta mixture over the bread, covering it from edge to edge. Sprinkle the ricotta with the shredded mozzarella and return the pitas to the oven for 4 to 5 minutes, or until the cheese melts and browns at the edges.

Trim the tops of the fennel bulb and quarter lengthwise. Remove the core from each quarter with an angled cut. Slice the fennel across into thin pieces and add to a salad bowl. Shred the romaine and the radicchio and add to the bowl. Add the prosciutto and basil, then drizzle balsamic vinegar and olive oil over the salad and season with a little salt and pepper. Toss the salad thoroughly.

To serve, remove the pitas from the oven, arrange them on 4 serving plates, and arrange a pile of the red and green salad on top. If eating pizza with a knife and fork isn't your style, then serve the salad on the side.

Spring Shells and Cheese

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Spring Shells and Cheese

Time: 1 hour 30 minutes
Servings: 6-8
Source: Food Network Magazine, April 2010

Ingredients:
2 pounds medium zucchini
Kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
6 cups whole milk
4 sprigs fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten
4 ounces parmesan cheese, grated (about 1 cup)
4 ounces gruyere cheese, grated (about 1 1/4 cups)
4 ounces baby spinach

Preparation:
Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.

Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.

Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.

Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.

Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.

Tortilla-Crusted Goat Cheese and Asparagus Quiche

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Tortilla-Crusted Goat Cheese-and-Asparagus Quiche

Servings: 4

Time: 25 minutes

Source: Everyday with Rachael Ray, April 2010

Ingredients:

Four 7-inch whole wheat tortillas

10 asparagus stalks, trimmed and cut into 1-inch pieces

2 T extra-virgin olive oil

1/2 red onion, finely chopped

4 ounces sliced mushrooms (about 1 1/2 cups)

Salt and pepper

One 4-ounce log goat cheese

3 eggs

1/2 C. plain yogurt, preferably Greek-style

Preparation:

Preheat the oven to 375°. In a greased 9-inch pie plate, overlap the tortillas to make a crust; place on a rimmed baking sheet. Meanwhile, fill a large nonstick skillet a third of the way with salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 1 minute; drain, rinse under cold water and pat dry.

Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the onion and mushrooms, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in the asparagus; season with salt and pepper. Spread evenly in the tortilla crust, then crumble the cheese on top.

In a medium bowl, whisk together the eggs and yogurt and season with salt and pepper; pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for about 10 minutes before serving.