Mint and Feta Fettuccine

Recipe

Total Time: 15min

Servings: 12

Ingredients

Feta

2 boxes fettuccine, cooked
2 large white onions, diced
2 (10oz cans) sweet peas, drained
2 cups feta cheese, crumbled
2 cups mint (yerbabuena) leaves, sliced
3 tbsp butter
6 tbsp olive oil, divided
1/2tbsp salt

Steps

Onions

1. Heat a large and deep frying pan over high heat
2. Add butter, 3 tbsp olive oil , salt and onions
3. As soon as onions start to change color, add sweet peas and stir for a couple of minutes

Onions and peas

4. Add cooked pasta, 3tbsp olive oil, feta and mint, thoroughly mixing until all ingredients all well combined
5. Serve and garnish with mint leaves





Serve with

Pork Ternderloin with Sweet Apple Sauce (Published June 11 2013)

Breaded Eggplants Topped with Butternut Squash (Published June 11 2013)

Vegetarian Carrots and Herbs Risotto

Recipe

Total Time: 45 min

Servings: 8

Ingredients
2 cups arborio rice
2 cups carrots, peeled and chopped
1 cup red onion, chopped
1/4 basil leaves, chopped
2 tbsp dill, chopped
2 cups Parmesan cheese, grated
2 tbsp extra virgin olive oil
4 cups veggie broth
1/2 tsp freshly ground black pepper
1 tsp salt
2 tbsp butter

Steps

Onions

1. Place carrots in a saucepan and cover with water. Bring to a boil and cook until tender. Drain and set aside

2. Put oil in a Dutch oven over medium heat. When it's hot, add the onions and cook, stirring occasionally, until they soften

Herbs

3. In the meantime, boil broth and 2 cups of water in a separate saucepan. Turn to low heat and keep warm

4. Place rice, salt and pepper in the Dutch oven. Stir for a couple of minutes

5. Begin adding broth and water mix to the rice, 1 cup at a time. When the liquid is almost evaporated, add one more cup and keep stirring. Do this for about 20-30 minutes, until the rice is tender. The final mixture should be neither soupy nor dry

6. Stir in carrots, dill, basil, butter and cheese

7. Thoroughly mix and serve

Serve with 

Fresh Tomato Soup (To be published March 23 2013)

Tarragon Chicken Breasts (To be published March 23 2013)

Blue Cheese and Apple Salad (To be published March 23 2013)

Butternut Squash and Saffron Risotto

This recipe was inspired by Ina Garten's Barefoot Contessa. Some of the original ingredients were replaced or excluded to enjoy a vegetarian-friendly recipe. This can be a one-dish meal.

Recipe

Total Time: 45 min

Servings: 6

Ingredients

1 butternut squash, peeled and seeded
2 tbsp extra virgin olive oil
2 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
3 cups vegetable stock
6 tbsp butter
1/2 white onion, minced
1 1/2 cups Arborio rice
1/2 cup white wine
1 tsp saffron threads
1 cup fresh Parmesan cheese, grated

Steps

1. Preheat the oven to 400 degrees F
2. Cut the squash into small (about 1/2 inch) cubes. Place the squash on a baking pan and toss it with the extra virgin olive oil, 1 tsp salt and 1/2 tsp pepper
3. Roast for 15 minutes, toss and roast again for another 15 minutes. Set aside
4. In the meantime, heat 3 cups of water and stock in a covered pot pan over low heat
5. Heat a Dutch oven over medium heat and add butter and onions. (Add butter and onions at the same time so butter doesn't burn)
6. Cook until they become soft and begin to change color for about 10 minutes
7. Add the rice and stir so that it thoroughly combines with the onions and butter
8. Add the wine and cook for a couple of minutes. Add the saffron, 1 tsp salt and 1/2 tsp pepper
9. Add 2 ladles of the liquid mix (water ad stock), stir and simmer until the stock is absorbed for about 10 minutes
10. Continue to add the stock 2 ladles at a time until the stock is mostly absorbed. The rice should take about 30 minutes total to be cooked
11. Remove from the heat and add the squash cubes and Parmesan cheese. Combine and serve





Serve with
Tropical Cole Slaw Salad (To be published January 10 2013)

Thyme and Rosemary Short Ribs (To be published January 10 2013)

Rosemary and Parmesan Crusted Veal Scallopini

Recipe
Total Time: 30 min
Servings: 6


Ingredients

1.5 lbs veal scallopini
1.5 tsp salt, divided
1 tsp freshly ground black pepper
1 tbsp dijon mustard
1 cup vegetable oil
1 cup bread crumbs
1 cup parmesan cheese, shredded
1/2 cup rosemary leaves
2 eggs

Steps
1. Season veal scallopini (if possible one hour before cooking) with 1 tsp salt, pepper and dijon mustard. Thoroughly combine these ingredients with your hands. Set aside
2. Mix the bread crumbs, parmesan cheese and rosemary leaves in a small bowl. Place this dry mix on a flat plate. Set aside

3. In a small bowl , beat the eggs, adding 1/2 tsp salt. Set aside
4. Heat  vegetable oil in a large frying pan over high heat
5. Dip each scallopini in eggs and then press into the dry mixture on both sides
6. Place each scallopini in the frying pan and saute over medium heat for about 3-4 minutes on each side or until they acquire a browned appearance
7. Place over a paper towel to remove excess oil

Serve with
Eggplant Casserole (Published December 26 2012)

Mash Potato Breaded Balls (To be published December 26 2012)