An easy and healthy recipe!
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Author: the fashionista cook
Self taught cook, a former high-end retail manager.
Summer Slip Dresses
Love how many ways you can wear it! Alone with heels, with a sweater over it, or with a sheer blouse. Available at The Outnet.
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Portobellos Stuffed with Quinoa and Kale
A vegetarian meal or a great appetizer! Part 2 of my recipes adapted from Lidia’s Celebrate Like an Italian by Lidia Bastianich.
Portobellos Stuffed with Quinoa and Kale
Ingredients
- 7 tablespoons extra virgin olive oil, plus more if needed
- 2 clove garlic peeled and crushed
- 5-ounce box baby kale
- 1 teaspoon kosher salt
- pinch crushed red pepper flakes
- 1 cup cooked quinoa
- 1 cup fine bread crumbs
- 1/2 cup grated Grana Padana cheese
- 1/4 cup toasted pine nuts, coarsely chopped
- 6 portobello mushrooms, gills scraped and stems removed
- 1/2 cup dry white wine
- 1/2 chicken stock
- 4-ounce log goat cheese, cut into slices
Directions
- Preheat oven to 400 degrees. Add 2 tablespoons of olive oil and the garlic to a large skillet over medium-high heat. Once the garlic is sizzling, add the kale and season with 1/4 teaspoon salt and crushed red pepper flakes. Cook, stirring occasionally until the kale is wilted, and the liquid in the pan has evaporated, about 5 minutes. Let cool and coarsely chop the kale.
- In a large bowl, combine the kale, quinoa, bread crumbs, grated cheese, and pine nuts. Season with 1/4 teaspoon salt, and toss well to combine.
- Drizzle the mushrooms with olive oil and season with salt. Divide the stuffing among the mushrooms and place on a rimmed sheet pan. Pour the wine and chicken stock in the pan. Drizzle olive oil over the mushrooms. Let with foil and bake for about 20 minutes. Uncover, and top each mushroom with a slice of goat cheese. Bake for another 20 minutes.
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Spaghetti with Chicken and Zucchini
Quick and easy! Great for a weeknight. Adapted from Lidia’s Celebrate Like an Italian by Lidia Bastianich.
Spaghetti with Chicken and Zucchini
Ingredients
- 1 teaspoon kosher salt, plus more for pasta water
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 pound boneless, skinless chicken breasts, sliced into 1/2-inch strips
- 2 medium leeks, white and green parts, halves and sliced 1/2-inch thick
- 1 pound spaghetti
- 1 pound medium zucchini, cut into 1 1/2-by-1/4-inch-thick matchsticks
- pinch crushed red pepper flakes
- 1/4 cup fresh basil
- 1/4 cup fresh Italian parsley
- 1/2 cup Grana Padano
Directions
- Bring a large pot of salted water to a boil and add the pasta.
- Add 2 tablespoons of olive oil to a large skillet over medium high heat. Season the chicken and to the skillet, toss and brown all over, for about 3 minutes. Set aside.
- Reduce the heat to medium, and add 2 tablespoons of olive oil and the leeks. Cook for about 3 minutes.
- Add the zucchini and season with salt and red pepper flakes. Cover, and cook until the zucchini wilts, about 3 minutes. Uncover, increase the heat to medium high and cook until the vegetables are carmelized on the edges, for about 2 minutes. Add back the chicken, and 1/2 cup of pasta water.
- Add the spaghetti to the sauce, and drizzle with olive oil. Sprinkle with the basil and parsley and toss. Add more pasta water if dry.
- Remove from heat and add cheese, toss and serve.[/recipes-directions]
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Gottex Swim Coverups
Crispy Baked Shrimp Scampi
Easy No-Bake Pineapple Cheesecake
JMcLaughlin Summer Dresses
Cowboy Matambre
Part 2 of my recipes from the cookbook Culina Mundi. An Argentinean dish, often served as an appetizer. This took some time and skill to make. The hardest part was making sure it was sealed properly. If the meat is thick, I would suggest to pound it thinner, it will be easier to roll.
Cowboy Matambre
Ingredients
- 4 1/2 pound flank steak
- 2 cloves garlic, finely chopped
- 1 tablespoon parsley, chopped
- salt and pepper
- 1 tablespoon olive oil
- 4 eggs
- 9 ounces carrots
- 1 pound fresh spinach
- 2 red bell peppers
- 1 pinch crushed red pepper
- 1 pinch paprika
- 1 cup shredded Gruyere cheese
- 2 medium onions
- 2 bay leaves
Directions
- Spread the steak on a large cutting board. Remove any skin with a small knife. Place the steak in a baking pan. Season with the garlic, parsley, salt and pepper, and sprinkle some olive oil. Place in fridge to marinate for 24 hours.
- Boil the eggs for 10 minutes and shell them. On the meat evenly spread with peeled carrot sticks, spinach leaves, and halved eggs. Cover with strips of red pepper.
- Season with paprika and crushed pepper. Cover with the cheese. Using two hands roll the meat.
- Using a needle, pass the the kitchen twine through the meat to seal the edge. Tie up the meat.
- Bring 4 quarts of water to a boil, with carrot disk and peeled onions, and bay leaves. Place the meat and lower the heat. Simmer covered for 2 hours. Serve sliced.
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Roasted Sea Scallops with Porcini
Quick and easy recipe! Can be an appetizer or entree. Adapted from the Culina Mundi cookbook.
Roasted Sea Scallops with Porcini
Ingredients
- 20 sea scallops
- 5 tablespoon butter
- salt and pepper
- 2 cups creme fraiche
- 1 teaspoon tomato paste
- 1 bunch chives, chopped
Directions
- Brush dirt off the mushrooms. Heat 1 1/2 tablespoons of butter in a non-stick pan. Sauté rapidly over high heat, about 4 minutes. Turning constantly. Set aside .
- In another pan, heat the rest of the butter. Place the scallops. Season with salt and pepper. Cook 2 minutes per side. Bake in oven for 4 minutes at 355F.
- Heat the creme fraiche in a small saucepan. Season with salt and pepper. Add the tomato paste and chopped chives. Heat through till sauce thickens.
- Pour layer of the sauce on each serving plate. Place 5 scallops on each plate and garish with the mushrooms in center.
