Italian ~
Bread - Italian Bread
Ingredients:
Directions:
Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Add 2 cups flour, oil, and salt to bowl, and beat at low speed, using dough hook attachment, 1 minute. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. (Note: The dough will take on a "shaggy" appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.)
Increase speed to medium, and beat 5 minutes. Cover bowl of dough with plastic wrap, and let stand in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.
Turn dough out onto a lightly floured surface; shape dough into a 12-inch loaf, and place on a lightly greased baking sheet. Cut 3 (1/4-inch deep) slits across top odough with a sharp paring knife. (The slits release interior steam and prevent the loaf from blowing apart at the side.)
Bake at 400° for 16 minutes or until golden brown. Cool on a wire rack.
Herbed Focaccia: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals. Drizzle dough evenly with 1 tablespoon olive oil; sprinkle evenly with 1 teaspoon dried Italian seasoning. Bake at 475° for 12 to 15 minutes or until golden brown.
Pizza Crust: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Drizzle with olive oil, or spread with pesto or pizza sauce, and sprinkle with desired toppings. Bake at 475° for 20 to 25 minutes.
http://www.myrecipes.com/recipe/italian-bread-10000000701035/
- 1 (1/4-ounce) envelope active dry yeast
- 1 teaspoon sugar
- 1 cup warm water (100° to 110°)
- 2 to 3 cups bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
Directions:
Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Add 2 cups flour, oil, and salt to bowl, and beat at low speed, using dough hook attachment, 1 minute. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. (Note: The dough will take on a "shaggy" appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.)
Increase speed to medium, and beat 5 minutes. Cover bowl of dough with plastic wrap, and let stand in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.
Turn dough out onto a lightly floured surface; shape dough into a 12-inch loaf, and place on a lightly greased baking sheet. Cut 3 (1/4-inch deep) slits across top odough with a sharp paring knife. (The slits release interior steam and prevent the loaf from blowing apart at the side.)
Bake at 400° for 16 minutes or until golden brown. Cool on a wire rack.
Herbed Focaccia: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals. Drizzle dough evenly with 1 tablespoon olive oil; sprinkle evenly with 1 teaspoon dried Italian seasoning. Bake at 475° for 12 to 15 minutes or until golden brown.
Pizza Crust: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Drizzle with olive oil, or spread with pesto or pizza sauce, and sprinkle with desired toppings. Bake at 475° for 20 to 25 minutes.
http://www.myrecipes.com/recipe/italian-bread-10000000701035/
Beverage - Lemonade
Ingredients:
- 2 cups lemon juice (about 12 to 15 lemons)
- 2 cups syrup (Basil Simple, recipe follows)
- 2 cups sparkling water (or cold)
- ice
- twists (Lemon, for garnish)
- 1 bunch fresh basil (washed and stemmed)
- 2 cups sugar
- 1 cup water
- Directions: Mix lemon juice, basil simple syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.
- http://www.yummly.com/recipe/Italian-Lemonade-Food-Network?columns=3&position=11%2F48
Appetizer - Italian Bean & Lentil Soup
Ingredients:2 cups dried beans, mixed
1 tablespoon olive oil
1 yellow onion, chopped
5 garlic cloves, minced
5 carrots, diced
2 celery ribs, diced
8 cups water
2 large bouillon cubes (vegetable)
1 cup brown lentils
1 (28 ounce) can diced tomatoes (italian seasoning or plain)
1 (10 ounce) box frozen chopped spinach
1 teaspoon ground red pepper (it doesn't make it spicy, just wakes up the flavors)
2 teaspoons dried oregano
1 tablespoon dried basil
salt and pepper
Directions: Pick through the dried beans and discard any shriveled or broken beans. Also watch out for tiny stones. You can use any mix of beans you like.
Put the beans in a large pot and add water, enough to cover the beans by a good 3 inches. Cover and let soak for at least 8 hours or overnight.
(alternately you can put the beans in a pot, cover with water, bring to a boil, cover and remove from heat, let stand for an hour. It yields a differnt texture but still yummy).
3
Drain beans.
4
Heat the oil in a large pot over medium heat. Saute the onions and garlic until the onion becomes translucent or about 3 minutes. Add the celery and carrots, saute another 2-3 minutes.
5
Add the 8 cups of water and bullion cubes. Bring to a boil. Cover and lower heat to simmer. Simmer for 1 hour and 40 minutes.
6
Add lentils, tomatoes, spinach, ground red pepper, oregano, and basil. Cover and simmer 20 minutes more.
7
Both beans and lentils should be soft at this point. If they are not let them simmer longer.
8
Add salt and pepper to taste.
1 tablespoon olive oil
1 yellow onion, chopped
5 garlic cloves, minced
5 carrots, diced
2 celery ribs, diced
8 cups water
2 large bouillon cubes (vegetable)
1 cup brown lentils
1 (28 ounce) can diced tomatoes (italian seasoning or plain)
1 (10 ounce) box frozen chopped spinach
1 teaspoon ground red pepper (it doesn't make it spicy, just wakes up the flavors)
2 teaspoons dried oregano
1 tablespoon dried basil
salt and pepper
Directions: Pick through the dried beans and discard any shriveled or broken beans. Also watch out for tiny stones. You can use any mix of beans you like.
Put the beans in a large pot and add water, enough to cover the beans by a good 3 inches. Cover and let soak for at least 8 hours or overnight.
(alternately you can put the beans in a pot, cover with water, bring to a boil, cover and remove from heat, let stand for an hour. It yields a differnt texture but still yummy).
3
Drain beans.
4
Heat the oil in a large pot over medium heat. Saute the onions and garlic until the onion becomes translucent or about 3 minutes. Add the celery and carrots, saute another 2-3 minutes.
5
Add the 8 cups of water and bullion cubes. Bring to a boil. Cover and lower heat to simmer. Simmer for 1 hour and 40 minutes.
6
Add lentils, tomatoes, spinach, ground red pepper, oregano, and basil. Cover and simmer 20 minutes more.
7
Both beans and lentils should be soft at this point. If they are not let them simmer longer.
8
Add salt and pepper to taste.
Side 1 - Roasted Garlic Mashed Potatoes
Ingredients:
6 cloves garlic, peeled
1/4 cup olive oil
7 baking potatoes, peeled and cubed
1/2 cup milk
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
6 cloves garlic, peeled
1/4 cup olive oil
7 baking potatoes, peeled and cubed
1/2 cup milk
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
- Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
- Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.
Side 2 - Roasted Peppers
Ingredients:
olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
1/2 cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste
Directions:
olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
1/2 cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste
Directions:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
- Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
- Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.
Main - Chicken Cacciatore
Ingredients:
- 2 tablespoon(s) all-purpose flour
- 4 (6 oz) boneless, skinless chicken breasts
- 1 tablespoon(s) olive oil
- 2 medium yellow peppers, sliced
- 1 medium onion, sliced
- 1 package(s) (8 oz) sliced mushrooms
- 1 cup(s) marinara sauce
- 1/4 cup(s) pitted kalamata olives
- 1/2 cup(s) shredded mozzarella
Directions: Heat oven to 350 F. Place the flour in a large resealable plastic bag. Add the chicken and shake to coat.
- Heat 1 1/2 tsp of the oil in a large skillet over medium heat. Add the chicken and cook, until browned, 4 to 5 minutes per side. Transfer to an 8 x 8 x 2-in. baking dish.
- Return the skillet to medium heat and heat the remaining 1 1/2 tsp oil. Add the peppers, onion and mushrooms and cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and stir in the marinara, olives and 1/4 cup water.
- Spoon sauce mixture over chicken in the baking dish and sprinkle with the cheese. Bake until sauce bubbles around edges, the cheese melts and chicken is cooked through, 30 to 35 minutes.
Marinara Sauce -
Ingredients:1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
Directions: In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
http://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe/index.html
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
Directions: In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
http://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe/index.html
Dessert - Panna Cotta
Ingredients:
1 1/2 cups milk
1 (.25 ounce) envelopeunflavored gelatin
1 1/2 cups whipping cream
1/4 cup white sugar
2 teaspoons vanilla extract
1 quart fresh strawberries, quartered
2 teaspoons vanilla extract
1/4 cup white sugar
1/4 cup water
Directions:
Plus Raspberry Coulis for the sauce but the link for the recipe wasn't working!
http://allrecipes.com/recipe/panna-cotta-with-fresh-strawberry-sauce/
1 1/2 cups milk
1 (.25 ounce) envelopeunflavored gelatin
1 1/2 cups whipping cream
1/4 cup white sugar
2 teaspoons vanilla extract
1 quart fresh strawberries, quartered
2 teaspoons vanilla extract
1/4 cup white sugar
1/4 cup water
Directions:
- Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
- Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
- To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
- Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.
Plus Raspberry Coulis for the sauce but the link for the recipe wasn't working!
http://allrecipes.com/recipe/panna-cotta-with-fresh-strawberry-sauce/