u & me (classic mix)disco drive vs dave kurtis
2007
noaermix
20071031
20071030
20071029
20071027
20071025
20071024
20071020
20071019
classic stuffed bell peppers
original recipe courtesy cook's illustrated, 2001
serves 4 as a light main dish or side dish
table salt
4 medium red bell peppers, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded
1/2 cup long grain white rice
1 1/2 tablespoons olive oil
1 medium onion, chopped fine (about 1 cup)
12 ounces lean (or very lean) ground turkey
3 medium cloves garlic, minced
1 can (14 1/2 ounces) diced tomatoes, drained, 1/4 cup juice reserved
5 ounces monterey jack cheese, shredded (1 1/4 cups)
2 tablespoons chopped fresh parsley leaves
ground black pepper
1/4 cup ketchup
bring 4 quarts water to boil in large stockpot or dutch oven over high heat. add 1 tablespoon salt and bell peppers. cook until peppers just begin to soften, about 5 minutes. using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. return water to boil; add rice and boil until tender, about 13 minutes. drain rice and transfer to large bowl; set aside.
adjust oven rack to middle position and heat oven to 350 degrees.
meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. stir in garlic and cook until fragrant, about 30 seconds. transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste.
stir together ketchup and reserved tomato juice in small bowl.
place peppers cut-side up in 9-inch square baking dish. using soup spoon, divide filling evenly among peppers. spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. bake until cheese is browned and filling is heated through, 25 to 30 minutes. serve immediately.
serves 4 as a light main dish or side dish
table salt
4 medium red bell peppers, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded
1/2 cup long grain white rice
1 1/2 tablespoons olive oil
1 medium onion, chopped fine (about 1 cup)
12 ounces lean (or very lean) ground turkey
3 medium cloves garlic, minced
1 can (14 1/2 ounces) diced tomatoes, drained, 1/4 cup juice reserved
5 ounces monterey jack cheese, shredded (1 1/4 cups)
2 tablespoons chopped fresh parsley leaves
ground black pepper
1/4 cup ketchup
bring 4 quarts water to boil in large stockpot or dutch oven over high heat. add 1 tablespoon salt and bell peppers. cook until peppers just begin to soften, about 5 minutes. using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. return water to boil; add rice and boil until tender, about 13 minutes. drain rice and transfer to large bowl; set aside.
adjust oven rack to middle position and heat oven to 350 degrees.
meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. stir in garlic and cook until fragrant, about 30 seconds. transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste.
stir together ketchup and reserved tomato juice in small bowl.
place peppers cut-side up in 9-inch square baking dish. using soup spoon, divide filling evenly among peppers. spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. bake until cheese is browned and filling is heated through, 25 to 30 minutes. serve immediately.
20071018
dirty vodka martini
original recipe courtesy epicurious
makes 2 martinis
3/4 cup high quality vodka
2 tablespoons vermouth
4 tablespoons olive brine
3 colossal pimento-stuffed olives (garnish)
chill martini glass in freezer or with ice cubes and cold water for a few minutes.
meanwhile, combine all ingredients (except garnish) with ice cubes in shaker. shake vigorously.
remove glass from freezer, or remove ice cubes & water from glass.
strain olive mixture into chilled glass.
garnish with olives.
makes 2 martinis
3/4 cup high quality vodka
2 tablespoons vermouth
4 tablespoons olive brine
3 colossal pimento-stuffed olives (garnish)
chill martini glass in freezer or with ice cubes and cold water for a few minutes.
meanwhile, combine all ingredients (except garnish) with ice cubes in shaker. shake vigorously.
remove glass from freezer, or remove ice cubes & water from glass.
strain olive mixture into chilled glass.
garnish with olives.
20071016
20071015
broccoli, white bean & cheddar soup
original recipe courtesy eating well
makes 6 servings, scant 1 cup each
14 ounces reduced-sodium chicken broth 1 cup water 1 pound broccoli crowns, trimmed and chopped (about 6 cups) 1 14-ounce can cannellini beans, rinsed
1/4 teaspoon salt 1/4 teaspoon ground white pepper 1 cup shredded extra-sharp cheddar cheese
bring broth and water to a boil in a medium saucepan over high heat. add broccoli, cover and continue cooking until tender, about 8 minutes. stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute.
transfer half the mixture to a blender with half the cheese and puree. (use caution when pureeing hot liquids.) transfer to a bowl. repeat with the remaining broccoli mixture and cheese. serve warm.
makes 6 servings, scant 1 cup each
14 ounces reduced-sodium chicken broth 1 cup water 1 pound broccoli crowns, trimmed and chopped (about 6 cups) 1 14-ounce can cannellini beans, rinsed
1/4 teaspoon salt 1/4 teaspoon ground white pepper 1 cup shredded extra-sharp cheddar cheese
bring broth and water to a boil in a medium saucepan over high heat. add broccoli, cover and continue cooking until tender, about 8 minutes. stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute.
transfer half the mixture to a blender with half the cheese and puree. (use caution when pureeing hot liquids.) transfer to a bowl. repeat with the remaining broccoli mixture and cheese. serve warm.
20071013
20071012
20071011
20071009
20071002
roasted cauliflower
original recipe courtesy simply recipes, 2007
serves 4
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
1 lemon
olive oil
coarse salt and freshly ground black pepper
parmesan cheese
preheat oven to 400°.
cut cauliflower into florets and put in a single layer in an oven-proof baking dish. add garlic. squeeze a lemon over cauliflower and drizzle each piece with olive oil. sprinkle with salt and pepper. if the oven hasn't reached 400° yet, set aside until it has.
place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. test with a fork for desired doneness. remove from oven and sprinkle generously with parmesan cheese.
serves 4
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
1 lemon
olive oil
coarse salt and freshly ground black pepper
parmesan cheese
preheat oven to 400°.
cut cauliflower into florets and put in a single layer in an oven-proof baking dish. add garlic. squeeze a lemon over cauliflower and drizzle each piece with olive oil. sprinkle with salt and pepper. if the oven hasn't reached 400° yet, set aside until it has.
place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. test with a fork for desired doneness. remove from oven and sprinkle generously with parmesan cheese.
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