Fresh Pasta

08-03-10

Spinach-Yogurt Dip with Pomegranate and Walnuts

spinachyogurtdip_155Makes 6 Servings

Ingredients:

  • Two 7-ounce containers greek-style yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons chopped fresh dill
  • 2 chopped cloves garlic
  • 1/2 teaspoon salt
  • Pepper
  • One 10-ounce package thawed frozen chopped spinach
  • Dried chopped mint
  • 2 tablespoons chopped toasted walnuts
  • 1 tablespoon extra-virgin olive oil and pomegranate juice

    Directions: 

    In a large bowl, whisk together two 7-ounce containers greek-style yogurt, 2 tablespoons extra-virgin olive oil and 1 tablespoon chopped fresh dill. Using the flat side of a knife, smash 2 chopped cloves garlic with 1/2 teaspoon salt. Whisk the paste and some pepper into the yogurt mixture. Squeeze dry one 10-ounce package thawed frozen chopped spinach; stir into the yogurt mixture. Sprinkle with dried chopped mint and 2 tablespoons chopped toasted walnuts. In a small bowl, whisk together 1 tablespoon each extra-virgin olive oil and pomegranate juice; drizzle over the dip before serving. Serve with crackers, pitas or crudites.

    • Posted by linds » Appetizers, Dips, Every Day with Rachael Ray, Magazines, Vegetarian

    07-27-10

    Swordfish Zucchini Kebabs

    44179_155Makes 4 Servings

    Ingredients:

  • 2 pounds swordfish fillet, cut into 1-inch cubes
  • One 12-ounce bottle ginger beer or ginger ale
  • 3 nectarines, cut into 1-inch pieces
  • 2 zucchini, cut into 3/4-inch-thick pieces
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper

    Directions: 

    1. Soak eight 10-inch wooden skewers in water for 30 minutes. Meanwhile, combine the swordfish and ginger beer in a medium bowl and refrigerate for 30 minutes.
    2. Preheat a grill to medium. Thread the fish, nectarine and zucchini onto the skewers. Brush with olive oil and season with salt and pepper. Grill, covered, turning once, until grill marks appear and the fish is cooked through, about 4 minutes.
    Posted by linds » Appetizers, Every Day with Rachael Ray, Fish, Magazines, Seafood

    07-27-10

    Turkey Kebabs

    43626_155Makes 4 Servings

    Ingredients:

  • 1 pound ground turkey
  • 1/4 cup bread crumbs
  • 1 bunch scallions, half finely chopped, half cut into 1-inch pieces
  • 1/4 cup soy sauce
  • 1/4 cup sesame seeds
  • 1/3 cup lemon-lime soda
  • 1 tablespoon sesame oil
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon garlic powder
  • 1 large Asian pear, cored and cut into 8 wedges

    Directions: 

    1. In a medium bowl, combine the turkey, bread crumbs, chopped scallions and 1 tablespoon soy sauce. Form into 16 meatballs; transfer to a large plate and sprinkle with the sesame seeds.
    2. In a small bowl, whisk together the remaining 3 tablespoons soy sauce, the lemon-lime soda, sesame oil, ginger and garlic powder. Transfer half of the mixture to another small bowl for serving.
    3. Preheat the grill to medium. Thread the turkey meatballs, scallion pieces and Asian pear wedges onto skewers. Grill, turning occasionally and basting with the soy mixture, until the kebabs are browned, 10 to 12 minutes. Serve with the reserved sauce for dipping.
    Posted by linds » Appetizers, Every Day with Rachael Ray, Magazines, Turkey

    07-27-10

    Pork Soft Tacos

    43268_155Makes 4 Servings

    Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 small onions, finely chopped
  • 1 pound ground pork
  • 1 tablespoon sweet smoked paprika
  • Salt and pepper
  • Eight 6-inch flour tortillas
  • One 10-ounce package frozen corn, thawed
  • 2 tablespoons finely chopped cilantro
  • Juice of 1 lime
  • 8 ounces shredded monterey jack or cheddar cheese

    Directions: 

    1. Preheat the oven to 300°. In a large skillet, heat the olive oil over medium heat. Add half the onions and cook until softened, about 5 minutes. Add the pork and paprika and cook, breaking up the meat until browned and cooked through, 8 to 10 minutes. Season to taste with salt and pepper.
    2. Meanwhile, place the tortillas on 2 baking sheets and warm in the oven for about 5 minutes. In a medium bowl, combine the corn, remaining onions, cilantro and lime juice. Season the salsa to taste with salt and pepper.
    3. To serve, top each warm tortilla with cheese, meat and corn salsa.
    Posted by linds » Every Day with Rachael Ray, Magazines, Pork

    07-27-10

    Fish Tacos with Summer Salsa

    summer tacosMakes 4 Servings

    Ingredients:

  • 1 pound halibut or other meaty white fish fillets
  • Juice of 2 limes
  • One 11-ounce can whole tomatillos, drained
  • 4 small zucchini—peeled, seeded and cut into small cubes
  • 1/4 cup chopped cilantro leaves and stems
  • 2-1/2 teaspoons coarse salt, plus more to taste
  • Eight 6-inch corn tortillas
  • 2 tablespoons chili powder
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 Hass avocado, peeled and thinly sliced

    Directions: 

    1. Preheat the oven to 225°. Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes.
    2. Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss.
    3. Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
    4. In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices.
    Posted by linds » Every Day with Rachael Ray, Fish, Magazines, Seafood

    07-23-10

    Ginger Margaritas

    Makes 12 Servings

    Ingredients:

  • 1 bottle (750 ml) tequila
  • 1 cup Cointreau
  • 6 ounces limeade concentrate
  • 4 cups ginger ale

    Directions:
    Just stir and serve!

    • Posted by linds » Alcohol, Drinks, Every Day with Rachael Ray, Magazines

    07-13-10

    Grilled Fish-and-Slaw Tacos

    grilledFishSlawTacos_155Makes 4 Servings

    Ingredients:

  • 12 ounces tilapia fillets
  • 1 red onion, sliced 1/4 inch thick
  • 2 tablespoons vegetable oil
  • 1 small savoy cabbage—cored, 4 outer leaves left whole and 3 cups finely shredded
  • 1 carrot, shredded
  • Juice of 1 lime
  • 3/4 teaspoon sugar
  • Salt
  • 1/4 cup jarred salsa verde

    Directions: 
    Preheat a grill to medium. Brush the tilapia and onion with 1 tablespoon oil. Add the onion to the grill and cook, covered, until tender and grill marks appear, about 5 minutes. Coarsely chop the onion and transfer to a medium bowl. Add the shredded cabbage, carrot, lime juice, sugar and remaining 1 tablespoon oil; season with salt and toss well.Season the tilapia with salt, arrange on the grill, cover and cook until opaque, about 5 minutes. Flake the fish and toss with the cabbage mixture. Divide the slaw among the 4 whole cabbage leaves; top with the salsa verde.

    • Posted by linds » Every Day with Rachael Ray, Fish, Magazines, Seafood

    07-13-10

    Spiced Lamb with Corn and Rice Pilaf

    spicedLamb_cronRicePilaf_155Makes 4 Servings

    Ingredients:

  • 1 1/4 cups rice
  • 2 ears corn, husked
  • 1 pound ground lamb
  • 1/2 teaspoon garam masala
  • Salt and pepper
  • 1 bunch scallions
  • 1 tablespoon unsalted butter, melted

    Directions: 

    1. In a large saucepan, bring the rice and 1 1/4 cups water to a boil. Lower the heat, cover and simmer until tender, about 18 minutes.
    2. Meanwhile, preheat a grill to medium. Arrange the corn on a well-oiled grate, cover and cook, turning frequently, until slightly charred, about 12 minutes; let cool slightly. Scrape the kernels into a bowl.
    3. In another bowl, combine the lamb and garam masala; season with salt and pepper. Form into 16 meatballs. Brush the scallions with the butter. Arrange the scallions and meatballs on the grill and cook, turning, until the meatballs are cooked through, about 5 minutes for medium. Chop the grilled scallions and add to the corn. Add the rice and meatballs.
    Posted by linds » Every Day with Rachael Ray, Lamb, Magazines

    07-13-10

    Tex-Mex Pulled Turkey Sandwiches

    texmexPulledTurkeySandwich_155Makes 4 Servings

    Ingredients:

  • 1/2 cup store-bought barbecue sauce
  • 1/2 teaspoon chopped canned chipotle chile in adobo sauce
  • 1 pinch ground cinnamon
  • 1 pound turkey cutlets (about 1/4 inch thick)
  • 1 bunch scallions
  • 1 tablespoon vegetable oil
  • Salt and pepper
  • 4 soft rolls
  • 2 cups shredded iceberg lettuce

    Directions: 
    Arrange the turkey on the grill, cover and cook, turning once, until just cooked through, about 5 minutes. Meanwhile, grill the scallions until tender, about 3 minutes. Grill the rolls cut side down until toasted, about 1 minute.Chop the turkey and scallions. Divide the lettuce among the roll bottoms and top with the turkey and scallions. Top with the reserved sauce and a roll top.

    • Posted by linds » Every Day with Rachael Ray, Magazines, Sandwiches, Turkey

    06-29-10

    Ratatouille Wraps

    44433_155Makes 4 Servings

    Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 2 eggplants (about 1 pound), cut into 1/2-inch cubes
  • 1 pound zucchini, halved lengthwise and thinly sliced crosswise
  • 1 onion, halved and thinly sliced
  • 1 red bell pepper, thinly sliced
  • Salt and pepper
  • 3 tomatoes (about 1 pound), chopped
  • 1/2 teaspoon dried thyme
  • 4 large whole wheat wraps
  • 8 ounces crumbled goat cheese

    Directions: 

    1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the eggplant and cook, stirring, until golden, about 5 minutes. Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes. Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper. Simmer, uncovered, for 2 minutes more to cook off any liquid. Transfer to a large bowl and wipe the skillet clean.
    2. Lay the wraps on a work surface. Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille. Fold burrito-style to enclose.
    3. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes. Repeat with the remaining olive oil and wraps.
    Posted by linds » Every Day with Rachael Ray, Magazines, Sandwiches, Vegetarian