I'll share my recipe, if you'll share yours, May 8, 2011

15 years ago

Lemon and Herb Chickpea Salad

Prep Time: 15 minutes

Start to Finish Time: 15 minutes

Product: Farro Penne

Servings: 6-8

INGREDIENTS

1 pkg Farro Penne

1 can Chickpeas, drained and rinsed

2 tbsp Chopped fresh basil

2 tbsp Chopped fresh Italian parsley

2 tbsp Fresh lemon juice

4 tsp Extra virgin olive oil

1 Garlic clove, pressed

1/3 cup Freshly grated parmesan cheese (Packed)

DIRECTIONS

1. Bring a large pot of salted water to a boil (water should taste salty like sea water). Add the Farro Penne to the boiling water, stirring often and cook for 1 minutes less than the package directs Ã¯Â¿Â½ remembering to start the timer once the water comes back to a boil.

2. Once the pasta is cooked, drain in a colander and shake well. Let sit for 2-3 minutes.

3. In a large bowl add chickpeas, basil, parsley, lemon juice, olive oil, garlic and cheese. Toss to combine.

4. Add cooked and cooled pasta and season to taste.

RECIPE NOTES

Add chopped roasted red peppers

Add chopped cherry tomatoes

Add bocconcini cheese

Add chopped sun dried tomatoes

Replace parmesan cheese with crumbled feta cheese

Add a few splashes of hot sauce

Replace basil and parsley with other fresh chopped herbs Ã¯Â¿Â½ dill, oregano, thyme, rosemary, chives, etc.

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Comments (3)

Jasdip
15 years ago
Lemon Chicken with Bok Choy (Chatelaine)

zest of one lemon
1/2 tsp ground coriander
1/2 tsp chili flakes
1/4 tsp salt
4 skinless, boneless chicken breasts
1 cup low-sodium chicken broth
2 tbsp lemon juice
1 tbsp dark sesame oil
1 garlic clove, minced
1 tbsp cornstarch
2 tsp soy sauce
500g baby bok choy (about 8) quartered

Combine lemon zest, coriander, chili flakes and salt in a medium bowl. Add chicken and turn to coat.

Heat a large frying pan over medium-high. When hot, spray well with oil. Add chicken and saute until golden, 4 min per side. When chicken is golden brown, stir in broth, lemon juice, sesame oil and garlic. Bring to a boil, then reduce heat to medium-low. Cover and simmer, turning chicken occasionally, until springy when pressed, 4 to 8 min.

In a small bowl, combine cornstarch with soy and 1 tbsp water. Remove chicken to a platter and cover loosely with foil to keep warm.

Increase heat to medium-high. Stir in bok choy. Stir often until tender-crisp, about 3 to 4 min. Remove to platter with chicken. Whisk cornstarch mixture into broth in pan. Stir constantly until sauce thickens, about 1 min. Pour sauce over chicken.
Marilyn Sue
15 years ago
Glazed Sugarplum Biscuits

Glazed Sugarplum Biscuits
Timer
Prep Time:30 min
Cook Time:12 min
yield:23 biscuits

INGREDIENTS:

* BISCUITS
* 2 cups Self-Rising Flour
* 1/4 cup sugar
* 1/4 teaspoon baking soda

* 1/3 cup CriscoÃ¯Â¿Â½ All-Vegetable Shortening
* 1 cup dried fruit bits
* 1/2 cup slivered almonds, toasted*
* 3/4 cup buttermilk**
*
* GLAZE
* 1 cup powdered sugar
* 2 tablespoons milk
* 1/4 teaspoon almond extract

PREPARATION DIRECTIONS:
HEAT oven to 450Ã¯Â¿Â½F. Combine flour, sugar and baking soda in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in fruit bits and almonds.
ADD buttermilk; stir just until dry ingredients are moistened. Add additional buttermilk 1 tablespoon at a time if dough is dry.
KNEAD dough on lightly floured surface until no longer sticky. Roll out dough to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter. Place biscuits with sides touching on ungreased cookie sheet.
BAKE 10 to 15 minutes or until light golden brown. Cool 5 minutes on wire rack while making glaze.
COMBINE all glaze ingredients in small bowl; stir until smooth. Spoon glaze over warm biscuits. Serve warm.
TIP
*To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
TIP
**To substitute for buttermilk, use 2 1/4 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.

Sue
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Gasp! Jasdip, did you read the last ingredients? hahahah! I never thought I'd see that word in one of your recipes, girl friend! I guess this is an old recipe but I never made one. But I think I will. The recipe says that "a soft filling forums through the science of baking. It's neat how it works." Tunnel of Fudge Cake 1-3/4 c. sugar 1-3/4 c. butter, softened 6 eggs 2 c. powdered sugar 2-1/4 c. flour 3/4 c. unsweetented cocoa 2 c. pecans or walnuts (do not omit) Glaze: 3/4 c. powdered sugar 1/2 c. unsweetened cocoa 4-6 Tbsp. milk Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan or 10" tube pan. In a large bowl combine sugar and butter; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add powdered sugar, blending well. By hand, stir in flour, cocoa and nuts until well combined. Spoon batter into prepared pan, spreading evenly. Bake 45-50 minutes until top is set and edges start to pull away from sides of pan. Since the cake has a soft filling, the traditional testion is unreliable. Cool upright in pan on a wire rack 1-1/2 hours. Invert onto a plate and cool at least 2 hours. Mix the glaze ingredients together adding enought milk for desired consistency. Spoon over top of cake, letting glaze run down sides. Store tightly covered. 16 servings.
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patti43
15 years ago
This is untried, but I hope to make it soone.

Seafood Newburg

1 lb. shrimp, cooked and coarsely chopped
4-8 oz. crab or lobster, cooked and diced
2 Tbsp. sherry
2 tsp. lemon juice
1/8 tsp. nutmeg
3/4 stick butter (6 Tbsps.)
1/3 c. flour
2 c. half and half
1/2 tsp. salt (or to taste)
1/4 c. heavy cream
1 egg yolk
1/2 c. grated Chedddar cheese

Mix the seafood with sherry, lemon juice and nutmeg. Cover and refrigerate for a few hours. Melt butter in a saucepan over low heat; blend in flour. Stir in half-and-half. Add salt and continue cooking and stirring until thickened, about 15-20 minutes.

Combine beaten egg yolk with heavy cream. Add to the sauce, stirring constantly. Add cheese. Continue to cook, stirring, until well blended and cheese has melted. Add the seafood and its marinade. Heat throughly about 5-10 minutes longer. Serve in patty shells or over toast points or rice. If too thick, thin with a little milk. Serves 4-6.

I'll share my recipe, if you'll share yours, May 8, 2011

Comments (3)

Jasdip

Marilyn Sue

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patti43

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