8 oz linguine noodles
1/3 c fresh lime juice
1/3 c water
3 tbl brown sugar
4 tbl soy sauce
1 tbl rice vinegar
3/4 tsp cayenne pepper (more or less depending on how hot you want it)
3 tbl vegetable oil
3 cloves garlic, finely chopped
1/4 c finely chopped onion
2 eggs, beaten
12 oz frozen medium sized shrimp, thawed OR 2 c chopped cooked chicken
1/4 c finely chopped dry-roasted peanuts
3 c fresh bean sprouts
1/4 c green onions, thinly sliced
cilantro
Cook noodles according to package directions, drain and set aside. Meanwhile, stir lime juice, water, brown sugar, soy sauce, vinegar, cayenne pepper, and 1 tbl spoon of oil together. Set aside. In 12-inch non-stick skillet, heat remaining 2 tbl of oil over medium heat. Cook garlic and onion about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook until scrambled but still moist. Stir in noodles and lime juice mixture. Increase heat to high. Cook for about 1 minute tossing constantly until sauce begins to thicken. Add remaining ingredients except cilantro and peanuts. Cook 2-3 minutes more. Sprinkle with cilantro and chopped peanuts if desired.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Tuesday, May 25, 2010
Tuesday, September 8, 2009
Chicken Lo Mein
12 oz spaghetti noodles, uncooked
4 chicken breasts, cut into thin strips
3 cups stir-fry veggies
4 tbl vegetable oil
Sauce:
1/4 c cornstarch
2 tbl water
1 tsp minced fresh ginger
1 tsp minced garlic
1/3 c sugar
1/4 c soy sauce
2 tbl white vinegar
2 tbl dry sherry
2/3 c chicken broth
Combine all sauce ingredients in bowl and stir until well mixed, set aside. Cook pasta according to package directions. Drain ans set aside. Heat 2 tbl of vegetable oil in large saucepan. Add chicken and cook 4-5 minutes or until browned. Remove chicken from the pan. Add the other 2 tbl of vegetable oil to the pan and add veggies. Cook 4-5 minutes or until tender. Add sauce to vegetables and cook unitl thickened. Stir in chicken and pasta. Mix well.
4 chicken breasts, cut into thin strips
3 cups stir-fry veggies
4 tbl vegetable oil
Sauce:
1/4 c cornstarch
2 tbl water
1 tsp minced fresh ginger
1 tsp minced garlic
1/3 c sugar
1/4 c soy sauce
2 tbl white vinegar
2 tbl dry sherry
2/3 c chicken broth
Combine all sauce ingredients in bowl and stir until well mixed, set aside. Cook pasta according to package directions. Drain ans set aside. Heat 2 tbl of vegetable oil in large saucepan. Add chicken and cook 4-5 minutes or until browned. Remove chicken from the pan. Add the other 2 tbl of vegetable oil to the pan and add veggies. Cook 4-5 minutes or until tender. Add sauce to vegetables and cook unitl thickened. Stir in chicken and pasta. Mix well.
Tuesday, September 1, 2009
Chicken Tetrazzini
Ingredients
• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup dry white wine
• 1/3 cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• 1/8 teaspoon ground nutmeg
• 12 ounces linguine
• 3/4 cup frozen peas
• 1/4 cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan
• 1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Giada Recipe I changed a few things
• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup dry white wine
• 1/3 cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• 1/8 teaspoon ground nutmeg
• 12 ounces linguine
• 3/4 cup frozen peas
• 1/4 cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan
• 1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Giada Recipe I changed a few things
Chicken with Mustard Mascapone Marsala
Ingredients
• 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 5 tablespoons butter, divided
• 3/4 cup chopped onion
• 1 pound cremini mushrooms, sliced
• 2 tablespoons minced garlic
• 1 cup dry Marsala wine
• 1 cup (8 ounces) mascarpone cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
• 12 ounces dried fettuccine
Directions
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
Giada Recipe I changed a few things
• 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 5 tablespoons butter, divided
• 3/4 cup chopped onion
• 1 pound cremini mushrooms, sliced
• 2 tablespoons minced garlic
• 1 cup dry Marsala wine
• 1 cup (8 ounces) mascarpone cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
• 12 ounces dried fettuccine
Directions
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
Giada Recipe I changed a few things
Lemon Fusili with Grilled Chicken
1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 2-3 lemons (depending on your taste)
• Kosher salt and freshly ground black pepper
• 1 package frozen broccoli
• 1 pound dried fusilli pasta
• 1 package sliced mushrooms
• 1/2 cup freshly grated Parmesan
• 2-3 cooked chicken breasts
• Lemon pepper
Directions
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Watch carefully and stir often or sauce will break.
In another pan add a little butter and cook the mushrooms until tender, then add broccoli and cook till done.
Sprinkle chicken with lemon pepper and cook until done (I grill it you can cook anyway you would like).
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. In the cooking pot, add Parmesan, mushrooms, and cooked broccoli. Toss well, season to taste, and serve hot.
Ina Garten, I changed a few things
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 2-3 lemons (depending on your taste)
• Kosher salt and freshly ground black pepper
• 1 package frozen broccoli
• 1 pound dried fusilli pasta
• 1 package sliced mushrooms
• 1/2 cup freshly grated Parmesan
• 2-3 cooked chicken breasts
• Lemon pepper
Directions
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Watch carefully and stir often or sauce will break.
In another pan add a little butter and cook the mushrooms until tender, then add broccoli and cook till done.
Sprinkle chicken with lemon pepper and cook until done (I grill it you can cook anyway you would like).
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. In the cooking pot, add Parmesan, mushrooms, and cooked broccoli. Toss well, season to taste, and serve hot.
Ina Garten, I changed a few things
Lasagna Rolls
Sauce:
• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg
Lasagna:
• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• ½ lb cooked Italian Sausage
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups your favorite jarred marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)
Directions
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, sausage, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Giada recipe, I changed a few things
• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg
Lasagna:
• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• ½ lb cooked Italian Sausage
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups your favorite jarred marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)
Directions
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, sausage, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Giada recipe, I changed a few things
Shrimp/Chicken Alfredo
2 cups 1% Milk at room temp
1 cup heavy cream at room temp
1 small shallot minced
1 clove garlic minced
1 cup Parm cheese
Salt & Pepper
2 T Olive Oil
2 T butter
2 T Flour
1 lb Shrimp or grilled chicken
1/2 lb pasta
Add 1 T olive oil to a non stick pan on medium. Add shrimp seasoned with salt and pepper, cook 3 mins on one side and then flip and cook 1 min on the other. Take out of pan and set aside. In a sauce pan add 1 T olive oil and the shallots and garlic. Cook till softened careful not to burn the garlic. Add the milk cook on medium low till warmed. Once warmed add the cream and stir till warmed. Careful not to curdle the milk. Make rue and slowly add to sauce. Turn up heat and stir till it comes to a bubble. Once it is boiling turn heat down to low and continue to stir until thickened. Add cheese stir till melted. Season with salt and pepper to taste. Add cooked shrimp and stir to warm shrimp. Serve over pasta. Garnish with Italian parsley.
Nice Lower Fat option to regular Alfredo, only 8 WW Points per serving
1 cup heavy cream at room temp
1 small shallot minced
1 clove garlic minced
1 cup Parm cheese
Salt & Pepper
2 T Olive Oil
2 T butter
2 T Flour
1 lb Shrimp or grilled chicken
1/2 lb pasta
Add 1 T olive oil to a non stick pan on medium. Add shrimp seasoned with salt and pepper, cook 3 mins on one side and then flip and cook 1 min on the other. Take out of pan and set aside. In a sauce pan add 1 T olive oil and the shallots and garlic. Cook till softened careful not to burn the garlic. Add the milk cook on medium low till warmed. Once warmed add the cream and stir till warmed. Careful not to curdle the milk. Make rue and slowly add to sauce. Turn up heat and stir till it comes to a bubble. Once it is boiling turn heat down to low and continue to stir until thickened. Add cheese stir till melted. Season with salt and pepper to taste. Add cooked shrimp and stir to warm shrimp. Serve over pasta. Garnish with Italian parsley.
Nice Lower Fat option to regular Alfredo, only 8 WW Points per serving
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