Sunday, May 30, 2010

A few extra recipes .....

Confession time!!! I have been hording recipes. Shameful, I know. My original plan was to only post recipes I have actually tried, but I am being ask to post more choices. So while I wait for the F1 race to start, I will add a few bonus recipes just for fun.

From The Food Network and Giada De Laurentis:

Whole Wheat Pasta with Swiss Chard

1 tablespoon olive oil
2 onions thinly sliced
2 bunches of swiss chard, trimmed and chopped about 14 cups
3 garlic cloves minced
1 can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried red pepper flakes
salt and pepper
8 ounces whole wheat spaghetti
1/4 cup pitted kalamata olives, chopped coarse
2 tablespoons toasted pine nuts
2 tablespoons grated pecorino cheese

Heat oil in a heavy skillet over medium heat. add onions and saute until tender about 8 minutes. add teh chard and saute until it wilts, about 2 minutes. add the garlic and saute 1 minute. Stir in tomatoes with juice, wine and red pepper flakes, bring to a simmer. Cover and simmer until tomatoes begin to break down and the chard is very tender about 5 minutes. season with salt and pepper.

Meanwhile, Cook spaghetti according to package directions. Drain the pasta and add to the chard mixture and toss to combine. Sprinkle with olives, cheese and pine nuts.

From Cook with Jamie by Jamie Oliver

Savory Cabbage with Worcestershire sauce

1 large savory cabbage
olive oil
1/2 cup Worcestershire sauce
sea salt and fresh ground black pepper
2 knobs of butter

Remove and wash the outer green leaves of cabbage, then roll them up like a cigar and finely slice them. Put a large frying pan on a high heat and add a good glug of olive oil. Add the sliced cabbage to the pan and move it around giving it a good shake. Cook for about 4 minutes. Halve the rest of the cabbage and core it. finely slice the rest of the cabbage. Add to the pan and cook for another minute. then add the Worcestershire sauce and some salt and pepper. Keep the cabbage moving so it will coat nicely and cook another 4 minutes. Be sure to keep an eye on it so it does not stick to the bottom of the pan. Remove from the heat and add the butter.

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