RECIPE: Great 'new' recipes to share?
What new recipes are you cooking that have turned out well?
Here's my latest:
Skillet Gnocchi with Chard & White Beans
From EatingWell Magazine January/February 2009
Makes 6 servings
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi (see Tip)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Notes: I didn't set the gnocchi aside, I sauteed it in olive oil along with the onions, then mixed in all the other ingredients. That made it a one pot meal, which is what I like! I finished this off in the oven for 15 min. to melt the cheese.
TIP: Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.
Also Thai Curry paste, from Moosewood Lowfat Favorites Cookbook. Good alternative to thai fish paste.
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro, basil or Thai basil (I used way more cilantro than that, probably about a cup, plus a dash of dried basil)
2 TBLSP minced garlic cloves
2 TBLSP grated fresh ginger root
1 TBLSP freshly grated lemon or lime peel or minced tender inner stalk of fresh lemongrass
1 TBLSP brown sugar
1-2 fresh red or green chilis, minced (I didn't have these so I used 1/2 tsp chili pepper flakes)
3 TBLSP fresh lemon or lime juice
1 TBLSP ground coriander
1 tsp. tumeric
1/3 tsp. salt
Combine all ingredients in a blender or food processor and puree until quite smooth. Will keep a week in the fridge and can be frozen for extended storage (which is what I did with most of it)
Great way to use up cilantro languishing in the fridge. Cilantro doesn't hold its taste very well in the freezer, but with added basil, coriander and other spices, this paste is still flavorful.