Seafood Stir-fry In Orange Sauc

 I

ngredients

1 tablespoon peanut oil

1 cup bay scallops

8 large shrimp 

½ cup orange juice

1 tablespoon reduced-sodium soy sauce

1 tablespoon cornstarch

½ teaspoon ground ginger

¼ teaspoon crushed red pepper

2 cups sugar snap peas trimmed and halved

1 carrot sliced thin 

1 celery stalk, diced 

1 teaspoon finely shredded fresh ginger

1 large clove of garlic, minced

1 cup mushrooms, stemmed and sliced

4 Scallions, chopped 

 hot cooked rice

Directions

In a small bowl, combine orange juice, soy sauce, cornstarch, ground ginger, and crushed red pepper

Coat a large nonstick skillet or wok with oil and heat over high heat until hot. Stir-fry the sugar snap peas, celery, and carrots for 2 minutes. Add the fresh ginger and garlic and stir-fry for 15 seconds, until fragrant. Add the mushrooms, scallions, scallops, shrimp, and orange juice mixture. Cook for 3 to 4 minutes, stirring, until the scallops and shrimp are opaque and cooked through. Serve immediately with hot cooked rice.

Turkey Scallopini

 

4 servins

Ingredients

1 1/2 pounds (1/4-inch thick) sliced raw turkey cutlets

Salt and freshly ground black pepper

1/2 cup all-purpose flour

4 tablespoons olive oil

2 garlic cloves, minced

1 cup chicken broth

1 to 1 1/2 tablespoons fresh lemon juice

2 tablespoons capers, rinsed

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons unsalted butter

Fresh sage and rosemary leaves, for garnish, optional

Directions

Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and cook remaining turkey with another 1 1/2 tablespoons oil in same manner.

Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute. 

Serve with spaghetti.

Pear & Celery Salad-Fall Favorite

 Ingredients

2 servings 

2 stalks of celery, trimmed and cut in half crosswise

1 tablespoon lemon juice 

2 tablespoons olive oil 

1 tablespoon of honey

1/4 teaspoon salt

1 ripe pear red Bartlett or Anjou, diced

½?cup finely diced Cheddar cheese

¼ cup chopped pecans, toasted 

Freshly ground pepper, to taste

6 large leaves butterhead or other lettuce

Directions

Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.

Whisk lemon juice, oil, honey, and salt in a mixing bowl until blended. Add the celery, cheese, and pecans and combine. Season with pepper. 

Divide the lettuce leaves among 2 plates and top with a portion of salad. Serve at room temperature or chilled.

Easy Split Pea Soup

 

INGREDIENTS

1 large onion, chopped fine (about 1 1/2 cups)

2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)

8 cups vegetable broth, chicken broth or water

1 ham  hock

1 pound green split peas (about 2 cups), picked through and rinsed

2 sprigs fresh thyme

2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)

1 medium celery rib, cut into 1/2-inch pieces (about 1 cup)

Ground black pepper and salt to taste

Croutons for garnish

Directions

Place all the infredioents in a Dutch Oven and bring the mixture to a voulo.

Lower the heat to a simmer. Partially cover the pot and cook until the sauce has thickened, about 90 minutes. Discard the ham hock. With a hand blender puree the soup.

Serve in soup bowls with croutons. We like grilled cheese sandwiches with this soup

Italian Night

 

Baked Pasta with Herbed Ricotta &  Sausage

Ingredients:

6 servings

1 box of Penne pasta

1 tablespoon olive oil

2 large shallots, thinly sliced

6 cloves garlic, chopped

1-1/4 pounds Italian-style sausage (casing removed)

1 can (28 ounces) diced tomatoes, undrained

1/4 teaspoon crushed red pepper flakes

Herbed Ricotta (see recipe below)

3/4 cup shredded part-skim mozzarella cheese

Salt and pepper

Directions:

Cook pasta according to package directions. Drain and return to pan.

Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir 1 minute. Add sausage; cook, breaking into crumbles, about 5 minutes until sausage is browned and cooked through, stirring frequently.

Add tomatoes and red pepper flakes to skillet; cook 5 minutes to heat through, stirring occasionally.

Combine pasta and Herbed Ricotta. Add sausage mixture. Season with salt and pepper, as desired. Spoon into 3-quart casserole dish sprayed with nonstick cooking spray. Top with mozzarella. Bake at 375°F for 30 minutes or until heated through.

Herbed Ricotta

Combine all ingredients in a large bowl; mix well.

1 container (15 ounces) part-skim ricotta

1 cup shredded part-skim mozzarella cheese

1/2 cup minced fresh parsley

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

Italian Baked Chicken Casserole

 

Ingredients 

4 bone-in chicken thighs

1 lb hot Italian sausage links

1 medium sweet onion, cut into quarters

2 medium potatoes, cut into quarters

2 bell peppers, seeded and cut into quarters

2 teaspoons dried Italian seasoning

½ teaspoon red chili flakes

3 garlic cloves, minced

¼ cup lemon juice 

4 tablespoons olive oil 

Sea salt &  coarse black pepper 

Directions

Preheat oven to 400 degrees F. 

Arrange the cut vegetables in an oiled 9x13-inch oven-proof baking dish. Sprinkle all the vegetables with salt and pepper.

Sprinkle the garlic over all. Place chicken and sausage on top of the vegetables. Sprinkle the Italian seasoning and red pepper over all the chicken and sausage. Drizzle with the olive oil and lemon juice.

Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and cook for an additional 45 minutes. 

Remove from the oven and serve with Italian bread.